With summer in full swing, nothing sounds better than relaxing outdoors and enjoying the breeze after the sun has gone down, and sharing a light and refreshing meal with friends. Check out these 5 recipes written with summer in mind, featuring fresh seasonal produce and our fine cold-pressed extra virgin olive oils and balsamic vinegars made right here in Texas.
Texas Olive Ranch Kale and Swiss Chard Summer Salad
This simple salad is the perfect balance of acid and sweetness. It’s easy to make, but the compressed kale gives it a sophisticated touch that will impress your friends.
- 3 bunches curly kale
- 1 bunch swiss chard
- ½ red onion, julienned
- ½ lemon
- ½ pint strawberries, sliced
- ½ cup candied pecans
- Salt, to taste
- Lemon pepper, to taste
- 1.5 oz Pecan Infused Balsamic Vinegar
- 4.5 oz Coratina Texas Limited Reserve Extra Virgin Olive Oil
Tear kale and swiss chard off of the stems, so that each piece is roughly two square inches. Rinse greens and set chard aside to dry. Pat the swiss chard dry with paper towels. Place the kale in a 1 gallon plastic food storage bag and add the Pecan Infused Balsamic Vinegar and Coratina Texas Limited Reserve Extra Virgin Olive Oil. Next, put on whatever show you’re currently binging and, while you’re watching, massage the combination of vinegar, olive oil and kale in the bag for about fifteen minutes. If you can tear yourself away, head back to the kitchen and combine all the ingredients in a large bowl. Season with salt and lemon pepper. Finally, char the lemon half on the grill, then slice it into rings to add as a garnish for a salad that’s as pretty as it is tasty!
Texas Olive Oil Poached Salmon with “Texas Caviar”
This super easy meal makes for a great weeknight dinner. Poaching fish is a classic French technique that involves submerging a filet of fish in a warm olive oil bath and cooking it at a low temperature until it’s perfectly done. Pro tip: the legume salad could also be used as a dip to accompany your favorite chips!
Ingredients For the Texas Caviar:
- 1 can (15 ounces) black beans, rinsed and drained
- 2 cans (15 ounces) black-eyed peas, rinsed and drained
- 1 can (15.5-oz.) sweet corn, drained
- 1 red bell pepper, small diced
- 1 small red onion, finely chopped
- 2 large heirloom tomatoes, small dice
- 1 serrano pepper, finely chopped
- 1 bunch cilantro leaves, finely chopped (optional)
- 1 bunch parsley, finely chopped
- 2 ripe peaches, small dice
- Salt to taste (at least 3 tsps.)
- 1/2 cup Peach Balsamic Vinegar
- 1/4 cup Meyer Lemon Infused Extra Virgin Olive Oil
Ingredients for the Salmon:
- Four 6 oz portions of salmon fillet, skin removed
- Half of a fennel bulb
- 1.5 oz of Pernod (a shot glass worth)
- 25 whole white peppercorns
- 1 quart of Texas Arbequina Extra Virgin Olive Oil
- 1 tbsp of toasted and ground fennel seeds
Texas Caviar may sound fancy, but this is the easiest dish you’ll make all week. Simply combine all the ingredients in a large bowl and dress with Peach Balsamic Vinegar and Meyer Lemon Infused Extra Virgin Olive Oil. Add the cilantro and parsley right before serving, to keep the herbs from oxidizing.
For the fish, rub the salmon on both sides with the Pernod. Season the salmon generously with salt and crushed fennel seeds. Start heating the Texas Arbequina Extra Virgin Olive Oil in a pan large enough to completely submerge the salmon. Let the salmon sit; meanwhile, roughly chop the fennel bulb and garlic and add to the oil, as it’s coming to temperature. Heat the oil over low heat just until it reaches 118°F – use an instant-read thermometer to check the temperature of the oil. Once the oil is at 118°F, place the salmon in the pan and poach for 27 minutes, monitoring the temperature of the oil and adjusting heat as necessary so that it remains at 118°F.
Here’s the most important part: strain and save the olive oil that’s now flavored like salmon to use for your cooking for the next week! That’s right, you just made your own salmon-infused extra virgin olive oil.
Texas Olive Ranch Eggplant Three Ways
Eggplants are beautiful in Texas right now. The dish is completely vegan but still super satisfying. This combo of pureed, grilled, and pickled eggplant will delight even the most dedicated carnivores.
Pickled Eggplant Ingredients:
- 2 lbs of baby eggplant
- 1 pint of Kosher coarse salt
- ½ cup of Kosher salt
- 1 quart of red wine vinegar
- 1 cup of sugar
- ½ cup of port
- 1 bottle of Red Balsamic Vinegar
One day before you plan to eat this meal, cut 2 lbs. of eggplant into small triangles, to about the size of a lego piece. Coat the eggplant pieces with the pint of coarse salt and then scrub them with salt. Let them sit for 15 minutes. While the eggplant is sitting in the salt, bring to a boil in a pot the red wine vinegar, the red balsamic vinegar, port, cup of salt and the sugar. Rinse the eggplant triangles and place in a large mason jar. When the liquid is boiling, remove from heat and pour over the eggplant triangles in the mason jar. Let the eggplant triangles sit at room temperature for three hours. Cover and let sit in the fridge overnight.
Pureed Eggplant Ingredients:
- 2 large eggplants
- 1.5 Tbsps. of za’atar
- ½ cup of Limited Reserve Texas Koroneiki Extra Virgin Olive Oil
Take 2 large eggplants and place them on a sheet tray. Roast them whole in the oven at 280°F for approximately 45 minutes. Remove them when the eggplants are soft, almost mushy. Place them in a bowl, then wrap the bowl in plastic wrap and let it sit for ten minutes so that it continues to steam and they’ll be easy to peel. Peel the eggplant – you should be able to by hand – and place the meat into a blender. Then simply add the Texas Koroneiki Extra Virgin Olive Oil and za’atar and hit puree.
Grilled Eggplant Ingredients:
- 2 lbs of baby eggplant
- 1 tbsp. Limited Reserve Texas Koroneiki Extra Virgin Olive Oil
- 1 tsps. lemon juice
Cut 2 lbs. of baby eggplants in half. Season with olive oil, salt, and lemon juice. Grill on medium to high in order to get nice grill marks on the flat side of the eggplant. Then take them off the grill, and let them rest. As the eggplants continue to cook even off the grill, they will soften.
Once you’ve made each version of eggplant, serve by first spooning the puree onto the center of an individual plate. Place the eggplant halves on the plate in a fan around the puree. Then, dot the plate with the pickled eggplant triangles. Voilá! A flavorful, Mediterranean-inspired meal.
Texas Olive Oil Panna Cotta With Summer Berries
Panna cotta is a classic Italian dessert that’s light and refreshing, perfect for a hot summer day. Our version uses renowned Frantoio Extra Virgin Olive Oil, originating from the Tuscany region. Its mild fruitiness and sweetness complement the ripe summer berries and pairs well with the tangy panna cotta. This recipe serves eight, but it’s so good you may not want to share with friends.
- ¼ cup cold water
- 1 ¼-ounce envelope of unflavored gelatin
- 1.5 cups heavy cream
- 1 vanilla bean, split lengthwise and seeds scraped
- 2 cups plain whole-milk Greek yogurt
- 1/2 cup sugar
- 1 cup blackberries
- 1 cup blueberries
- 1 cup raspberries
- Flaky sea salt, for sprinkling
- ⅓ cup Frantoio Extra Virgin Olive Oil, plus more for drizzling
Add the cold water to a small bowl, sprinkle the gelatin over it and let it stand for about 5 minutes until the mixture softens. Bring the cream and vanilla bean and seeds to a simmer in a small saucepan, then cook over moderately low heat for 3 minutes. Remove the pan from heat and whisk in the gelatin mixture,
In a separate, medium-sized bowl, combine the sugar with the olive oil using a whisk. Then whisk in the yogurt until smooth. Gradually, whisk in the vanilla cream. Toss out the vanilla bean and pour your mixture into eight 6-ounce little cups (ramekins are perfect). Refrigerate until they set. They’ll be ready in about three hours, or you could let them set overnight.
Once you’re ready to dish up dessert, toss the berries in 1 tbsp of olive oil and 2 tbsps of sugar, slightly macerating them with the back of your spoon. Drop a dollop of fruit on each panna cotta. Drizzle with more extra virgin olive oil, sprinkle with sea salt, and serve.
Texas Olive Ranch Peach Balsamic Summer Sangria
Sangria is the perfect, easy drink solution for a summer party. It’s incredibly easy to make, delicious, and only gets better as it sits. The addition of balsamic vinegar to this sangria helps balance out the sweetness from the residual sugar in the wine and the fruit.
- 1 bottle of a light, fruity white wine, chilled (something higher in acid like Pinot Grigio or sweeter like Moscato)
- 1 bottle of sparkling wine, chilled (we recommend Prosecco if you’re serving with one of our other Italian-inspired dishes)
- 1 cup Brandy
- ¼ cup Peach Balsamic Vinegar
- Juice from 1 lemon
- 3-4 white peaches, peeled, pitted and cut into cubes
- ¼ cup of super-fine sugar
- A handful of raspberries, for garnish
- Sprig of mint, for garnish
Place all of the fruit at the bottom of a bowl or drink dispenser, then add the wine, brandy, balsamic, lemon juice and sugar. Stir the ambrosial potion until the sugar is dissolved, and that’s it! Seriously, it’s that easy. Serve over ice and add garnishes!