Honey Lime Dressing Ingredients Juice of 1 lime 3 tbsp Olio’s Market Persian Lime Olive Oil 1 tbsp honey Sea salt and fresh cracked pepper, to taste 1 clove garlic, minced Dash of cayenne pepper Olio’s Market Sicilian Lemon White Balsamic Vinegar to taste
DIRECTIONS Grilled Corn, Avocado and Tomato Salad Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro.
Honey Lime Dressing Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.
Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle
Recipe adapted from Cindy Hurst
Sweet- Savory Shrimp Ceviche Salad Ingredients 12 medium shrimp, deveined, tails removed, cooked and cut into bite sized chunks 1 large avocado, chopped into small cubes 2 tablespoons Olio’s Market Persian Lime Olive Oil 2 Limes, juiced to 2 tablespoons, the remainder sliced for garnish 1 medium Mango, chopped into small cubes 2 small tomatillos, finely chopped, or use Roma or your favorite tomatoes 1 small jalapeno, seeded, finely chopped ¼ cup red onion, finely chopped 2 tablespoons fresh cilantro, finely chopped Large Lettuce Leaves for plating (Bib, Green Leaf, Boston) Salt & pepper to taste
Alternatives: Use Black Truffle Sea Salt for added flavor, Alfoos Mango White Balsamic
Place chopped avocado, Lime Olive Oil, and lime juice in a bowl and gently stir. Add remainder of ingredients and gently combine.
Plate with a large lettuce leaf on plate and pile shimp mixture in center. Garnish with whole grain chips and lime wedge.
Recipe adapted from Time After Time – Michele Castellano Senac.
Roasted Red Pepper and Pine Nut Salad Serves 4 - 1 cup per serving Recipe adapted from Cooking Light Ingredients 2 Tbsp Olio's Market Extra Virgin Olive Oil - (Melgarejo Koroneiki) 1 Tbsp Olio's Market Red Wine Vinegar 1/8 tsp kosher salt (Coarse Sea Salt or Pink Himalayan Salt as a substitute) 1/8 tsp ground red pepper 1 1/2 tsp chopped fresh oregano 2 cups loosely pack spring mix 2 cups loosely packed baby spinach 1/2 cup Roasted Red Bell Pepper Strips marinaded in Extra Virgin Olive Oil (available at Olio's Market) 2 1/2 Tbsp Toasted Pine Nuts 2 Tbsp Crumbled Feta Cheese
Combine oil, vinegar, salt, red pepper and oregano in a large bowl, stirring with a whisk. Add spring mix, spinach, and roasted red bell peppers; toss gently to coat. Sprinkle salad with pine nuts and crumbled feta.
Spicy Lime Quinoa Salad Serves 4 for Dinner, 6 for Lunch Ingredients 1 1/2 cup uncooked quinoa 3 Green Onions 1 Red Bell Pepper 1 English Cucumber 1 Garlic Clove, minced 2 cups fresh whole corn kernels (or frozen kernels thawed) 1/2 cup Olio's Market Persian Lime Olive Oil 2 Tbsp Olio's Market Jalepeno White Balsamic Vinegar 1 tsp Chili Powder 1 tsp Ground Cumin 1/4 cup chopped Cilantro 1/4 cup pumpkin seeds, roasted
Rinse the quinoa well in fine mesh strainer In large pot, bring 2 3/4 cups water to a boil and cook the quinoa for 15 minutes, or according to package directions. Red quinoa is beautiful in this, but any quinoa will work great. When the quinoa is cooked, fluff it well. While the quinoa is cooking, slice the green onions, dice the bell pepper, seed and dice the cucumber, and mince the garlic. Set aside the corn.
In a serving bowl, whisk together the olive oil, balsamic, garlic, chili powder, and cumin. Add the warm quinoa and toss together to evenly coat. Mix in the vegetables.
Sprinkle the cilantro and toasted pumpkin seeds over the top and serve.
No Cook Bulgur Salad with Mediterranean Vegetables & Lemony Vinaigrette Ingredients 2 cups bulgur 1/2 cup Any Olio's Market Olive Oils 1/4 cup A-Premium White Balsamic Juice and zest of one large lemon 1 cup cherry tomatoes, halved 1 can or cup of garbanzo beans, drained 1 large English cucumber finely diced 1 red or yellow bell pepper finely diced 2 tablespoons fresh flat leaf parsley, chopped 1/2 red onion finely minced 1 clove garlic finely minced 1 teaspoon ground cumin 1/2 cup crumbled feta (optional) sea salt and pepper to taste
Directions Soak the bulgur in very hot water (enough to cover the bulgur by 1") along with a tablespoon of salt for 30 minutes. Drain and rinse with cold water until completely cooled and drained. Fluff and set aside. Combine all the other ingredients (except the feta) and mix well. Marinate these ingredients for up to an hour in the refrigerator. In a large bowl, combine the completely drained and cooled bulgur with the marinated ingredients, tossing well to combine and sprinkle with feta if using. Adjust the seasoning again and serve.
Serves 4 as a main course or 6 as a side
Wheat berry Salad 1 Cup Wheat berry, cooked 1/4 Cup Dried Tart Cherries chopped 3 Carrots, peeled & chopped 2 Celery stalks, diced 1/4 Cup Sliced Almonds 4 Tablespoons Olio's Market Coratina Extra Virgin Olive Oil (high polyphenol) 2-3 Tablespoons Olio's Market Dark Chocolate Balsamic Vinegar Cook Wheat berry according to instructions. Sauté Carrots, Celery and 2 Tablespoons Olive Oil for 6 minutes. Add Dark Chocolate Balsamic Vinegar an cook for 2 minutes. Combine remaining Olive Oil and all ingredients in bowl, let stand for 20 minutes to allow flavors to marry. Salt to taste. Enjoy as a side or meal. Makes 2 servings. Recipe Submitted by Amber Davey
Roasted Beet Salad with Fresh Goat Cheese & Toasted Pecans Ingredients 1 1/2 pounds fresh beets 8 oz. Chevre (fresh goat cheese) 6 cups baby arugula or mixed greens 1 cup whole pecans, toasted 1/4 cup + 2 tablespoons Olio's Market Cranberry-Pear White Balsamic Vinegar 1 tablespoon good quality grainy mustard fresh ground pepper to taste 1/3 cup + 2 tablespoons Olio's Market UP extra virgin olive oil Directions Preheat the oven to 400. Trim the beets and wrap in one foil packet drizzled with a tablespoon of water. Roast for 1 hour or until tender when pierced through with a knife. Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels. Warning: This will dye your hands bright red. Cut the peeled beets in to 1" pieces and toss with 2 tablespoons of Cranberry-Pear White Balsamic whisked together with 2 tablespoons of olive oil, and set aside. In a medium size bowl, whisk the remaining Cranberry-Pear White Balsamic with the grainy mustard until well combined. Slowly drizzle in your olive oil of choice, whisking constantly until the mixture is thickened or emulsified. Add freshly ground pepper and sea salt to taste. Arrange the greens in a bowl or on a platter and dress with the Cranberry-Pear White Balsamic vinaigrette. Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese and toasted pecans. Serves 6-8 generous portions Recipe by Rachael Bradley
10051 W 21st Street North, Suite 101 East of Maize Rd on W 21st Wichita, KS 67205 (316) 941-7620 Hours: Tues - Sat 10:00am - 6:00pm 7732 E Central, Suite 119 Central & Rock Rd in Rock Central Square Wichita, KS 67206 (316) 440-3630 Hours: Tues - Sat 10:00pm - 6:00pm