Recipes

• Citrus Salad with Bacon & Red Onion

  Combine all ingredients except oil and vinegar. Add dressing just before serving; toss to coat.

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  Baby Green Salad

  Vinaigrette: Whisk all ingredients until smooth, add additional water if needed.

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  Fig Balsamic

  Goes great over dry or aged cheese. Perfect compliment with any meat or poultry.

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  Orange-Rosemary Vinaigrette

  Grate the zest off the orange into a small bowl. (You should end up with 2 teaspoons of zest) Using a serrated knife, cut away the rind and discard.

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  Broiled Fish

  Brush OLIVE MILL Blood Orange olive oil on salmon or hearty fish fillets, Rub OLIVE MILL Nantucket rub on fish fillets. Sauté in olive oil on both sides until lightly browned. Place in broiler until tender.

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  Warm New Potato Salad with Chives

  In a large saucepan, cover potatoes with cold, salted water and bring to a boil. Lower heat and simmer about 15 minutes. In small bowl, mix remaining ingredients. When potatoes are cool, slice ¼” thick and toss with dressing.

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  Rosemary-Orange Pork Chops

  Sprinkle chops with salt and pepper. In a large skillet, heat oil over medium high heat. Add pork and cook 4 minutes per side. Reduce heat to medium high heat. Add pork and cook 4 minutes per side. Reduce heat to medium; add rosemary. Cook, turning pork occasionally until thermometer reads 155 degrees. Serve on platter with drippings drizzled over pork chops.

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  Romaine & Orange Salad

  In a small bowl, whisk first 6 ingredients. In a large bowl, combine romaine and onion. Drizzle with dressing. Top with oranges and serve.

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  Pork with Orange Sauce

  In 9″ glass pie plate, combine carrots and 1/3 cup water. Microwave 6-7 minutes until tender. Meanwhile cut pork crosswise into 1 ¼” thick slices. Press each slice with hand to flatten slightly; season both sides with salt and pepper. Zest orange. Heat skillet and add oil and pork in single layer. Sprinkle onion in pan around pork; cook 4 minutes until browns. Turn pork over and stir onion; cook 4-5 minutes until cooked through. Transfer pork to plate, leaving onion in skillet. Add mustard and o

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  Orange Rosemary Vinaigrette

  Grate the zest off the orange into a small bowl. (You should end up with 2 teaspoons of zest). Using a serrated knife, cut away the rind and discard. Cut each section of the orange from between the membranes and place in the bowl. Squeeze the remaining membranes to release the juices, then discard. In a blender, process the orange sections with the zest and the juice, balsamic vinegar, red wine vinegar, shallot rosemary, brown sugar, salt and pepper. With the machine running, add the oil in a st

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  Orange Ginger Beef and Shrimp Shish Kebabs

  Combine oil, soy sauce, garlic, shallots, ginger and honey in a large zip-lock bag. Add beef, shrimp and onion pieces. Let marinate for 1-2 hours. Remove beef, shrimp and onion with a slotted spoon, reserving marinade. Boil marinade for 5 minutes and let cool. Push skewer through the end of one bacon strip. Follow with a beef cube, wrapping bacon around one side of beef and secure on the skewer. Add one shrimp, running through both tail and head so the shrimp forms a C shape. Wrap bacon forming

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  Orange Chiffon Cake

  Preheat oven to 325. In a large bowl, whisk together flour, baking powder, salt and 1 cup sugar. Make a well in center of flour mixture. Add oil, egg yolks zest and ¼ c. cold water; whisk batter until smooth. Using an electric mixer, beat egg-whites and cream of tartar until soft peaks form. Gradually add remaining ½ cup sugar; continue to beat until peaks form. Using a rubber spatula, gently fold half of egg-white mixture into batter. Fold in remaining egg-white mixture just until combined .Pou

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  Olives Marinated in Orange Olive oil

  Zest the orange and lemon and place in a bowl along with oil. Add garlic, sherry, salt and olives to the juice and zest and give it a good stir. Allow mixture to marinate at least 12 hours making sure the flavors are well blended. Can up to a week marinating at room temperature.

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  Grilled Scallops

  Combine scallions, garlic, Blood Orange olive oil and black pepper in a large glass bowl. Add scallops to bowl and marinade for 30 minutes. Thread scallops on four skewers and grill over medium heat for 8 minutes Turn several times during cooking and baste with remaining marinade.

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  Glazed Pork Medallions

  Cut pork into 1” SLICES AND FLATTEN TO ¼”; SPRINKLE WITH SALT. Cook pork in batches in large skillet with oil in batches, until tender. Reduce heat to low, return all meat to skillet. Combine remaining ingredients; pour over pork and turn to coat. Heat through.

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  Cran-Orange Swiss Chard

  In a large skillet, sauté onion until tender. Add chard; sauté for 3-5 minutes until wilted. Stir in oil, cranberries salt and pepper; cook for 1-2 minutes until cranberries are softened. Sprinkle with walnuts.

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  Citrus Salad with Bacon & Red Onion

  Combine all ingredients except oil and vinegar. Add oil and vinegar to dress just before serving.

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  Citrus Garlic Shrimp

  Cook linguine according to package directions. In food processor combine remaining ingredients except shrimp, process til blended. Pour into large skillet. Add shrimp to garlic mixture, cook 5 minutes until shrimp turns pink. Drain pasta and top with shrimp mixture. Sprinkle with cheese and parsley for garnish.

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  Broccoli with Almond Citrus

  Steam broccoli and drizzle with oil. Garnish with almonds. Serve. _______________________________________ Pairs great with our Fig Balsamic, Tangerine or White Balsamic for a vinaigrette!

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  Bittersweet Chocolate Brownies

  Heat oven to 350. Prepare a 9×13 pan with non-stick spray. Melt chocolate in medium heatproof bowl over saucepan filled with 1” of simmering water. Stir chocolate frequently until almost melted. Remove from heat, stir until melted. Beat eggs, sugar, vanilla and salt in large bowl at high speed for 2 minutes until thick. At low speed, beat in chocolate and oil. Fold in flour, mix until blended. Spoon batter into pan. Bake 25-30 minutes. Cool completely.

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  Beet Salad with Goat Cheese

  Place beets into a saucepan and fill with water to cover, bring to a boil and cook for 20-30 minutes. Drain and cool. Cut into cubes. While beets are cooking, place the walnuts in a skillet, heat until warm and starting to toast, then stir in syrup. Cook and stir until evenly coated. Remove from heat and set aside to cool. In a small bowl, whisk together the, balsamic vinegar and oil to make the dressing. Place a large helping of greens onto each of the four salad plates, divide candied w