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

For Starters

Fava Bean Dip

image
  • 4 tsp. lemon juice

  • 2cups shelled fava beans

  • 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

image

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

  •  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

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

  • 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

  • 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. 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

  • 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

  • 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

  • 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

  • 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.