Recipes — Appetizers

Thai Style Asparagus

Thai Style Asparagus

Ingredients2 tablespoons orange juice1 tablespoon white wine vinegar1 1/2 teaspoons reduced-sodium soy sauce1/2 teaspoon soy sauce1/2 teaspoon toasted sesame oil1/2 teaspoon grated fresh gingerDash ground red pepper1 teaspoon Santa Fe Olive Oil & Balsamic Company’s olive oil1 pound asparagus spears2 orange, peeled and sectioned2 teaspoons toasted sesame seeds (optional) Preparation For vinaigrette, in a screw top jar combine orange juice, vinegar, soy sauce, sesame oil, ginger, garlic, and red pepper. Cover and shake well, set aside In a large nonstick skillet heat oil over medium-high heat. Cook asparagus in hot oil for 3 to 4 minutes or until just tender,...

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Italian Style Vegetable Salad

Italian Style Vegetable Salad

serves 4 Ingredients8-ounce can pitted black olives (drained)1/2 pound hard Italian cheese (cut in 1/2 inch slices)3 medium size tomatoes (cut in eighths)3 tablespoons lemon juice2 teaspoons chopped fresh basil leaves1/2 teaspoon salt1/2 teaspoon black pepperpinch of hingserve with your choice of Santa Fe Olive Oil & Balsamic Company’s olive oil and balsamic PreparationIn a bowl combine all of the above ingredients and set in refrigerator for 1 hour before serving. This recipe originates from The Higher Taste cookbook

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Breaded Zucchini Sticks

Breaded Zucchini Sticks

Serves 4 Ingredients3 zucchini1 cup flour1/2 cup bread crumbs1 1/2 cups water1/2 teaspoon salt1 teaspoon basil leavespinch of black pepperpinch of hing (asafoetida)Santa Fe Olive Oil & Balsamic Company’s olive oil for frying PreparationQuarter zucchini lengthwise and cut each piece in half.In a bowl combine flour, bread crumbs, and spices. Add water and stir.Fill skillet 1/3 full with oil and then heat. Dip zucchini pieces in batter and then into hot oil. Fry on all sides until tender and crisp. Serve hot. This recipe originates from The Higher Taste Cookbook.

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Green Beans and Tomato

Green Beans and Tomato

serves 4 Ingredients1 1/2 pounds green beans (cut in half)1 large tomato (skinned and chopped)4 tablespoons Santa Fe Olive Oil & Balsamic Company’s olive oil1/2 teaspoon salt1/4 teaspoon freshly ground pepperpinch of hing PreparationHeat oil in nonstick skillet. Add hing. Stir in tomato, then add beans. Add enough water to barely cover beans. Add salt and pepper, and bring to a boil. Cover and lower heat. Simmer for 15 minutes or until beans are tender. Remove cover and increase heat to thicken the liquid (about 3 minutes). Serve warm or cool.

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