Give a basket that will be so GOOD to unwrap...
Tapas Basket: Garlic Olive Oil, Fig Balsamic, Garlic Cloves, Whole Olives, Smoked Artichoke Spread, Roasted Red Peppers, Dry Sweet Sausage, Nut Thins, Dipping Bowl, 2 weighted spouts, Cheese Slate Board with chalk and cheese recommendation. Only 1 available in store. Additional ones can be ordered with us.
THANKSGIVING CLASSICS with OV HARVEST
Turkey - baste with Herbs de Provence
Cranberry Sauce - add a splash of Tangerine Balsamic...
�Mashed Potatoes - finish with Wild Mushroom & Sage, Garlic, or Truffle Oil �
Sweet Potatoes - mash with Persian Lime Olive Oil
�Brussels Sprouts - sauté in olive oil of choice & top with a dark Balsamic
�Apple Pie - drizzle with Cinnamon Pear Balsamic �
The day after - create patties with chopped leftover turkey, stuffing & mashed potatoes then sauté in Wild Mushroom & Sage Olive Oil.
Fall Salad with Cinnamon Pear Vinaigrette
2 cups butternut squash peeled & medium diced (1 lb squash)
1 1/2 - 2 tablespoons extra virgin olive oil...
2 cups of romaine - chopped
2 cups of kale - de-stemmed and rough chopped
1 large apple - cored and chopped, like Honey Crisp
1/2 cup dried cherries or cranberries
1/2 cup quinoa - cooked & cooled
1/2 cup roughly chopped, slightly toasted walnuts, pecans or hazelnuts
2 ounces of feta or blue cheese
Cinnamon Pear Vinaigrette:
1/4 cup UP Extra Virgin Olive Oil - mild to medium intensity
1/3 cup Cinnamon Pear Balsamic Vinegar
2 shallots - minced
1 tsp Thyme
1 tsp Dijon Mustard
pinch of sea salt
freshly ground black pepper
Preheat the oven to 425 degrees. Spread the butternut squash pieces on a sheet pan and toss them with extra virgin olive oil and sprinkle with sea salt and cracked pepper. Roast for about 20 minutes until golden and tender. Remove and set aside to cool.
On a separate sheet pan, oven at 350°F, spread out the nuts of choice and lightly toast, about 8 minutes. Cool and then coarsely chop.
Vinaigrette: Whisk all together, minus the olive oil. Then slowly drizzle the olive oil into the vinegar combo.
For Salad, in a large bowl, add lettuce, kale, squash fruit, quinoa, nuts and cheese. Drizzle Cinnamon Pear Vinaigrette over top and toss. Serve.
Tomorrow is Sample Saturday!
S o u t h w e s t e r n T a b o u l i S a l a d
1/2 cup bulgur wheat
2 bunches cilantro, de-stemmed , washed & well dried - very finely chopped
1 garlic clove - minced
4 Roma tomatoes - finely chopped (drain off excess juice)
1 cup red onion - finely chopped
1/2 cup yellow bell pepper - finely chopped
1/2 English cucumber - finely chopped (if using American, remove skin & seeds)
kosher salt to taste
cracked black pepper to taste
2 tbsp lime juice
2 tbsp lemon juice or OV Harvest Sicilian Lemon White Balsamic
1/4 cup OV Harvest Chipotle Olive Oil
1 avocado - peeled & chopped
1/4 cup crumbled queso fresco
Need a little more heat, drizzle with OV Harvest Baklouti Green Chili Olive Oil
Rinse bulgur and soak in 1 cup of boiling water in bowl for 8-10 minutes - cover. Drain very well using a fine mesh sieve to get rid of any excess water. Place in a large bowl.
Add cilantro, garlic and vegetables. Mix gently. Now add the the lime and lemon juices and olive oil and mix again.
Fold in avocado and top with queso fresco.
Cover and chill for 30 minutes. Serve.
With our local Farmer's Market coming to a close next Wednesday, here is a recipe to try!
FARMER’S MARKET SALAD - end of season
3 tbsp OV Harvest lemon, herbs de provence or milanese gremolata olive oil...
2 cloves garlic - minced
2 medium zucchini - sliced into half moons
1 yellow squash - sliced into half moons
1 green, red or yellow bell pepper - chopped
2 cups corn
1 cup grape tomatoes - halved
2-3 tbsp OV Harvest Sicilian Lemon White Balsamic, Red Wine Vinegar or fresh lemon juice
1/4 cup fresh parsley - chopped
2-3 tbsp fresh basil - chopped
1 cup feta - crumbled
Sauté garlic in olive oil for about 30 seconds, then add zucchini, squash, bell pepper and corn and quick cook just until tender. Season with salt and pepper. Remove to a bowl and let cool. Toss with tomatoes, herbs and vinegar or lemon juice. Add in feta. Toss again and serve. Enjoy!
OV Harvest is celebrating 5 years! Join us Saturday for Antipasto, Dolce, drinks, drawings & prizes. You will not want to miss the opening and sampling of a 25 year aged balsamic - Aceto Balsamico Tradizionale Di Modena D.O.P. Extra Vecchio
Update- OV Harvest will remain closed until Monday, 9/11/17. The store is currently drying out so we can put it back together. The damage was only cosmetic and affected a small section of the store. We apologize for the inconvenience. See you Monday!