Our Recipes

Ingredients2 tablespoons extra virgin olive oil1 teaspoon white balsamic vinegarOR try our White Lemon Balsamic Vinegar! (use 2 tablespoons of this vinegar)2 tablespoons lemon juice1/2 teaspoon dijon mustardsalt and pepper PreparationCombine all of the ingredients into a jar or Tupperware container that has an air tight lid. Shake your jar or container vigorously to mix the ingredients. Store your vinaigrette in the refrigerator until you are ready to toss your salad.

Ingredients Glaze3/4 cup Santa Fe Olive Oil’s White Lemon Balsamic Vinegar2 tablespoons maple syrup1 tablespoon Dijon mustard1 clove garlic, peeled and smashed or chopped SalmonFour 6-ounce center-cut salmon fillets, skinned2 tablespoons olive oilKosher salt and freshly ground pepper Vegetables2 tablespoons olive oil1 large or 2 small shallots, thinly slicedKosher salt and freshly ground pepper2 cloves garlic, peeled and smashed or chopped2 1/2 cups frozen shelled edamame (12 ounces), thawed2 cups sugar snap peas (6 ounces), halved PreparationFor the glaze: In a small saucepan, bring the vinegar, maple syrup, mustard and garlic to a boil over medium heat. Reduce the heat to a simmer and...

Ingredients3 tablespoons cherry juice concentrate3 tablespoons white balsamic vinegar½ teaspoon spicy mustard1 teaspoon salt2 dates¼ teaspoon dried ground ginger (optional)½ cup tasty extra virgin olive oil… Like Santa Fe Olive Oil & Balsamic Company’s NEW Florido Italian Olive Oil PreparationSimply blend together all of the ingredients, except the olive oil. While the mixture is blending you may add your olive oil. Store any unused dressing in your refrigerator.

makes 4 servings and cooks in 35 minutes Ingredients1 medium onion1 large clove garlic1 small green bell pepper1 tablespoon Santa Fe Olive Oil & Balsamic Company’s olive oil1 can whole tomatoes, undrained1 can tomato sauce1 tablespoon chopped fresh basil leaves1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves1/4 teaspoon salt1/4 teaspoon fennel seed1/8 teaspoon pepper7 or 8 ounces uncooked spaghetti, fettuccini or linguine Preparation1. Peel and chop the onion. Peel and finely chop the garlic. Cut the bell pepper lengthwise in half, and cut out seeds and membrane. Chop enough bell pepper to measure 1/4 cup. Wrap and refrigerate any...