Sapore Oil & Vinegar

Fresh Tomato Vinaigrette

noreply@blogger.com (Unknown) — Mon, 11 Mar 2013 18:03:00 +0000

4 large heirloom tomatoes, halved
1/4 cup Ripe Tomato Extra Virgin Olive Oil
2 tbsp White Balsamic Vinegar
1 tbsp finely diced shallot
1 tsp fresh parsley, chopped

Grate fresh tomatoes on a cheese grater; discard leftover skin. Add vinegar to tomato puree and whisk in remaining oil, shallot and parsley. Season to taste with sea salt and ground pepper.

Pomegranate Honey Salad Dressing

noreply@blogger.com (Unknown) — Mon, 11 Mar 2013 17:54:00 +0000

2 tablespoons Pomegranate Vinegar
2 tablespoon honey
1 tablespoon minced shallot
1 garlic clove, minced
6 tablespoons Extra Virgin Olive Oil
1 ½ teaspoons finely chopped fresh oregano
Sea salt and freshly ground black pepper

Whisk all ingredients together and season with sea salt and black pepper.

Warm Bacon-Mushroom Vinaigrette

noreply@blogger.com (Unknown) — Mon, 11 Mar 2013 17:48:00 +0000

4 oz. bacon (about 4 slices)
2 cups sliced mushrooms
3 tablespoons Sherry vinegar
2 tablespoons Extra Virgin Olive Oil
Sea Salt and freshly ground black pepper
2 tablespoons chopped flat-leaf parsley

Cut bacon into 1/2"-wide strips. Cook bacon with 3 Tbsp. water in a medium skillet over medium heat, stirring often, until bacon starts to crisp. Add mushrooms; cook, tossing occasionally, until tender, 5–6 minutes. Add vinegar and 1/4 cup water; simmer until reduced by half, about 1 minute. Stir in oil. Season with sea salt and freshly ground black pepper. Stir in parsley.

Toss with spinach, escarole, kale, or spoon over pork chops.

Sesame Miso Ginger Salad Dressing

noreply@blogger.com (Unknown) — Mon, 11 Mar 2013 17:41:00 +0000

½ cup white miso
6 tablespoons mild Olive Oil, like Arbrosana
¼ cup (packed) finely grated peeled carrot
2 tablespoons Honey Serrano Vinegar
4 teaspoons toasted sesame seeds
2 teaspoons toasted sesame oil
2 teaspoons honey

Place all ingredients plus 1/4-cup water in a resealable container. Cover and shake vigorously until well combined.

Creamy Dijon Vinaigrette

noreply@blogger.com (Unknown) — Mon, 11 Mar 2013 17:33:00 +0000

¼ cup Merlot Wine Vinegar or White Balsamic Vinegar
1 Tbsp. Dijon mustard
1 Tbsp. honey
½ tsp. kosher salt
1 to 2 garlic cloves
½ cup Extra Virgin Olive Oil

Add vinegar, mustard, garlic and honey in blender and pulse until garlic is minced. With motor running, slowly, add olive oil in a steady stream. Season to taste with sea salt and freshly ground black pepper.

Meatless Monday: Tuscan Bean Soup

noreply@blogger.com (Unknown) — Mon, 11 Mar 2013 17:28:00 +0000

Meatless Monday: They say March comes in like a Lion, goes out like a Lamb. With this late winter storm approaching the DC area, better make a big batch of this satisfying soup to get you through to the "Lamb" part!

Tuscan Bean Soup

2 cups dried cannellini beans, soaked overnight
2 medium carrots, roughly chopped
1 rib celery, roughly chopped
1⁄2 yellow onion, roughly chopped
3⁄4 cup extra-virgin olive oil, such as Sicilian or Moresca
4 cloves garlic (3 minced, 1 halved)
10 oz. squash, such as butternut,
peeled and cut into 1⁄2" cubes (about 2 cups)
4 large kale leaves, preferably lacinato or cavalo nero,
stemmed and chopped
1 medium waxy-style potato, peeled and cut into 1⁄2" cubes
Kosher salt and freshly ground black pepper, to taste
1⁄2 tsp. crushed fennel seeds
8 thick slices country-style bread
Extra Virgin Olive oil such as Rosemary, Smoked, Garlic or Chive

1. Drain beans and transfer to a 3-qt. saucepan along with half the carrots, the celery, the onions, and 5 cups water. Bring to a boil and reduce heat to low; simmer, covered, until beans are tender, 40–45 minutes. Set 3⁄4 cup beans aside; transfer the remaining beans and their cooking liquid to a blender and purée. Set puréed beans aside.

2. Heat 2 tbsp. oil in a 5-qt. pot over medium heat. Add minced garlic and cook, stirring often, until soft, about 3 minutes. Add reserved bean purée, along with the remaining carrots, the squash, kale, potato, and 1 cup water. Season with salt and pepper, bring to a boil, and reduce heat to medium-low; cook, covered, until the vegetables are tender, about 20 minutes. Stir in the crushed fennel seeds and reserved whole beans. Meanwhile, toast the bread and rub it with the cut end of the halved garlic clove. Drizzle each toast with 1 tbsp. oil. To serve, place 1 to 2 pieces toasted bread in the bottom of soup bowls and ladle soup over the top. Drizzle soup with remaining oil or Infused Oils.

Adapted From: Saveur Magazine.

Salute to the Mediterranean Diet

noreply@blogger.com (Unknown) — Mon, 11 Mar 2013 17:16:00 +0000

Unless you’ve been on a very remote island this past week, you’ve no doubt heard about the results of this European study on the benefits of the Mediterranean Diet. Salute! To your health!

As the AP says, “Pour on the olive oil, preferably over fish and vegetables: One of the longest and most scientific tests of a Mediterranean diet suggests this style of eating can cut the chance of suffering heart-related problems, especially strokes, in older people at high risk of them.”