“This salad is a very casual side dish that is excellent on its own with the tangy dressing and beautiful almost “waxy” smooth texture of Yukon Gold potatoes.  It can also be a starting point to your own creativity and can be used as a base for more add-ins of bacon, hardboiled egg, capers, chopped bell peppers, frozen peas, roasted peppers, olives, fresh herbs, etc…”

Ingredients:  
2 lbs Yukon Gold Potatoes

1 Sweet Onion, rough chop (1/4-1/2 inch wide pieces)
¼ cup Flatleaf Italian Parsley (roughly chopped)
¼ cup Island Olive Oil Barrel Aged Red Wine Vinegar
1/2- 3/4 cup Island Olive Oil EVOO
Seasoned Salt* & Fresh Cracked Pepper to taste

Set a large pot of water on stove on high to boil.  Once the water is ready, turn down to medium-high, add whole potatoes and cook till they are fork tender, about 20-25 min. Once the potatoes are cooked, peel easily under cool running water.  Cut potatoes into big chunks, set aside in large bowl.  Add in the onion and parsley to potatoes.
Drizzle Island Olive Oil EVOO, Island Olive Oil Barrel Aged Red Wine Vinegar over warm potato mixture and toss to coat.  (depending on the heat and moisture content the mixture may require more or less oil and vinegar, make sure to taste as you go- you can always add more, but you can’t take it away once it’s in there!) Season with seasoned salt and fresh cracked pepper to taste.  Can be served warm, at room temperature, or chilled.

Baked Dill Salmon and Asparagus in Foil
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings
 
Ingredients
4 (6 oz) skinless salmon fillets
1 lb asparagus, trim tough ends
1 sweet yellow onion, sliced
3 Tbsp Dill Flavored Olive Oil
2 cloves garlic, minced
Salt and freshly ground black pepper
1 lemon thinly sliced
Fresh dill, or chopped fresh thyme, or parsley

Directions:
Preheat oven to 400 degrees. Cut four sheets of aluminum foil about 14-inch long. Layer the sliced onion in 4 equal portions along the center of each length of foil. Divide asparagus into 4 equal portions (about 8 spears per foil packet) and layer over the onions. In a small bowl stir together wild dill EVOO with garlic. Drizzle half of the oil mixture evenly over portion of onions and asparagus then sprinkle with salt and pepper. Prepare salmon by seasoning the bottom of each fillet with salt and pepper. Layer fillets over vegetables. Drizzle top of each salmon fillet with the remaining olive oil mixture and season the top with salt and pepper to taste. Top each with about 1 sprig of dill, thyme, parsley or any combination of these fresh herbs and 2 lemon slices (if you choose fresh thyme use about 3/4 tsp per packet if using parsley use 1 1/2 tsp as it is much milder). Wrap sides of foil inward over salmon then fold in top and bottom of foil to enclose.

Place foil pouches in a single layer on a baking sheet. Bake in preheated oven until salmon is cooked through, about 25 – 30 minutes. Unwrap and serve warm. Enjoy!

“This simple vegetarian dish is the perfect light meal for a summer evening.  Fresh garden veggies, a hint of lime essence, spalsh of sweet-tangy fig balsamic, and that creamy satisfying texture of pearl couscous with ricotta and parmesean… I want to have a bowl right now!  This recipe also makes a wonderful side dish.  Try it with our steamed “Salmon with Dill & Asparagus”, grilled trout, roast chicken, or pork tenderloin.”   
Persian Lime Israeli Couscous with Fig Balsamic Drizzle
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes

Ingredients:
1 box  Pearled Couscous
3Tbsp Island Olive Oil Persian Lime EVOO
1/4 Onion, Chopped
1 clove garlic, crushed
1/4 cup heirlooom cherry tomatoes, quartered
1/4 cup french green beans, cut into 1″ pieces
1/2 cup grated zuchini
1/4 cup white wine
1/4 cup vegetable stock
1/4 cup grated parmesean
Ricotta cheese, for topping
Island Olive Oil Black Mission Fig Balsamic, to taste
Sea salt & Fresh cracked pepper, to taste

Follow the instructions on a box of Pearled Couscous (I use the Whole Foods 365 brand.), and remember to use a tablespoon of Persian Lime EVOO in the preparation. Meanwhile, in a small pan sauté the following in more Persian Lime EVOO: 1/4 of an onion, a clove of garlic, 1/4 cup of heirloom cherry tomatoes (quartered), a handful of haricots verte (trimmed and in 1 inch pieces), and half a cup of grated zucchini. Add in a 1/4 cup of white wine and 1/4 of veggie stock; cook on medium heat until the liquid is pretty much absorbed. Once the couscous is finished cooking, stir in the veggies and a 1/4 cup of grated Parmesan. Plate each serving witha dollop of ricotta, cracked pepper & pink Himalayan salt to taste, and a splash of Island Olive Oil Black Mission Fig Balsamic!

“This recipe can also be a starting point to adding your own creative flair.  Make it seasonal! For example in the fall, use our Wild Mushroom & Sage EVOO instead of our Persian Lime, and try adding in mushrooms, frozen peas, and winter squash, or get crazy and fry up some pancetta and throw that in too!  Or try it with our spicy Baklouti Chili EVOO, or Harissa EVOO for a kick with sundried tomatoes, capers, roasted peppers, olives, fresh herbs, etc…”