https://www.grapeseedoil.com/ https://www.grapeseedoil.com/store-login https://www.grapeseedoil.com/shopping-cart?shoInterfaceType=viewcart&storeid=98242fde-28f4-4334-8a6f-1c63f75c256c

To Start

Sautéed Shishito or Padron Peppers

image

Shishito peppers/padron peppers

2 Tbsp. Salute Santé! Grapeseed Oil

Salt

Heat the Salute Santé! grapeseed oil in fry pan. Toss in peppers – continue tossing in pan till pepper skin is parched, about 5 minutes. Add salt and serve. Enjoy!

Marinated Avocado

1-2 ripe avocados

Balsamic Salad Dressing (see recipe in Salads)

Baguette 

Cut avocados in half. Place cut side down on serving plate. Slice into avocado, gently holding while cutting thin slices. Gently press down to fan out the avocado slices. Pour Balsamic dressing over sliced avocado. Serve with sliced baguette. One avocado serves 3-4.

Fava Bean Dip

4 tsp. lemon juice

2cups shelled fava beans

5 Tbsp. Salute Sante! Basil Grapeseed Oil

Handful of fresh basil leaves

2 cloves of garlic

¼ tsp. Salt

⅛ tsp. Pepper

4 Tbsp. water

Shell outer husk off fava beans. Steam beans until inner shell comes loose, about 10 minutes. Remove shells. Add all ingredients into blender. Blend until creamy. If too thick, add more water to desired consistency.
Serves 6 as appetizer dip.

Beet Hummus, a la Bon Appétit

1 large or 2 small beets

2 Tbsp Tahini

1 cup cooked chickpeas

1/8 tsp salt, fresh black pepper

zest of 1 lemon, 1 Tbsp

2 Tbsp Salute Santé! EVCP Grapeseed Oil

juice of 1 lemon, 2-3 Tbsp

1-3 Tbsp water

Cook beets, about 15 minutes. Slide skin off while cooling under running water. Chop and add to blender or food processor.
Add chickpeas, lemon zest, lemon juice, tahini, salt and 2 Tbsp of grapeseed oil. Blend until smooth. Drizzle in more oil and water until desired consistancy is reached. Add black peppper to taste. Hummus will keep in the refrigerator for up to one week. Serve with crudités, crackers or as a sandwich spread. Makes 2 cups.

 

Artichoke Dip

2 cans artichoke hearts (reserve 1/2 liquid from can)

2 big cloves of garlic

1/4 cup Salute Santé! Chili Grapeseed Oil

Salt to taste

Hungarian paprika

Sourdough baguette

Preheat oven to 350º F. Mix first four ingredients in blender. Purée briefly. Place in oven-proof serving dish. Sprinkle paprika on top. Bake for 20 minutes until bubbly at edges. Serves six as an appetizer. Also great as a spread on a mozzarella and grilled veggie sandwich.
Yield: 3/4 cup dressing.

 

Fresh Tomato Tart

Prepare Simple Pie Crust (see recipe) Filling:

1 lb. mozzarella, thinly sliced

1/4 cup calamita olives, pitted & sliced

2 lbs. ripe tomatoes, thinly sliced

Fresh ground pepper

2 tsp. fresh chopped oregano 2 Tbls. olive oil

2 Tbls. Salute Santé! Basil Grapeseed Oil

Prepare crust and shape into tart dish. Layer tart with mozzarella. Fan out slices of tomatoes around tart overlapping for second layer until tart is full of slices. Sprinkle fresh chopped herbs, olives, salt and pepper over tart. Drizzle with Salute Santé! Basil Grapeseed Oil.

Bake until crust is golden, about 30 minutes.

Basic Bruschetta

1 Tbls. Salute Santé! Roasted Garlic Grapeseed Oil

Tuscan style bread – 4 slices

Salt & pepper to taste

 

Cut bread into 1/2-inch slices. Toast or grill bread. Drizzle with Salute Santé! Roasted Garlic Grapeseed Oil. Sprinkle with salt and pepper. Serve warm.
Two portions.

Tomato & Basil Bruschetta

1 Tbls. Salute Santé! Basil Grapeseed Oil

2 ripe tomatoes

1 clove garlic

Tuscan style bread – 4 slices

1 Tbls. fresh parsley

Salt & pepper to taste

Thinly slice tomatoes. Chop parsley and garlic into tiny pieces and mix with Salute Santé! Basil Grapeseed Oil, salt and pepper. Toast bread. Brush mixture onto each slice of bread and add slices of tomato. Serve warm.
Serves Two.

Avocado and Lemon Bruschetta

 

1 Tbls. Salute Santé! Lemon Grapeseed Oil

1 Tbls. fresh parsley

1 small avocado

Tuscan style bread

Salt & pepper to taste

Goat cheese


 Mash avocado. Add finely chopped parsley and mix with Salute Santé! Lemon Grapeseed Oil and salt and pepper. Toast bread. Spread cheese and then avocado mixture onto each slice of bread. Serve warm.


Two portions.

Pepper and Chili Bruschetta


1 Tbls. Salute Santé! Chili Grapeseed Oil

2 Italian sweet peppers

1 small onion

1 clove garlic

Tuscan style bread – 4 slices

1 Tbls. fresh parsley

Salt & pepper to taste

 


Chop peppers, onions, parsley and garlic into tiny pieces. Sauté with Salute Santé! Chili Grapeseed Oil. Add salt and pepper to taste. Toast bread. Brush mixture onto each slice of bread and serve warm.

Two portions.

Rosemary and Garlic Bruschetta


1 Tbls. Salute Santé! Rosemary Grapeseed Oil


2 small cloves fresh garlic

Tuscan style bread – 4 slices

Salt & pepper to taste

Chop garlic into tiny pieces and mix with Salute Santé! Rosemary Grapeseed Oil and salt and pepper. Toast bread. Brush mixture onto each slice of bread and serve warm. Two portions.

Fennel Bruschetta

 

1 bulb fresh fennel

Shaved pecorino romano cheese

Salute Santé! Cold Pressed Grapeseed Oil

Tuscan style bread - 4 slices

Salt & pepper to taste

 

 

Slice or shave fennel paper thin. Prepare shaved cheese. Toast bread. Place fennel and cheese shavings on each piece of toast. Drizzle with Salute Santé! Cold Pressed Grapeseed Oil . Sprinkle with salt and pepper to taste. Two portions.

Mushroom Pate

 

1 lb. mushrooms

1 small onion

2 cloves garlic

1/4 cup Salute Santé! Grapeseed Oil

2 tbsp. olive oil

1 tbsp. butter

1/2 cup red wine

3 tbsp. red wine

1 tbsp. Grand Marnier

1/4 cup sun dried cherries

1/4 cup fresh parsley, chopped

1 packet unflavored gelatin

Salt and pepper to taste

 

 

Marinate the sun dried cherries in 3 tbsp. red wine and Grand Marnier. Preheat the Salute Santé! Grapeseed Oil, olive oil and butter. Sauté onion, mushrooms and garlic. When translucent, add 1/2 cup red wine and simmer for 5 minutes. Remove from heat and allow to cool 15 minutes. Puree in blender for 2 minutes. Remove sun dried cherries from liquid. Reserve liquid. In a small sauce pan, heat up reserved liquid and sprinkle with gelatin until dissolved. Add to mushroom mixture. Add chopped parsley and sun dried cherries to mushroom mixture. Set in mold dish. Refrigerate at least 4 hours. Turn mold over onto platter.
Serve with fresh bread.