Teriyaki Meatball Lettuce Wraps w/ Teriyaki Balsamic Dark Balsamic Vinegar

Ingredients

Meatball Mix:

1lb. ground beef

1/2 cup panko bread crumbs

3 garlic cloves, peeled and minced

3 scallions, minced

1 egg

1 teaspoon chili-lime salt ( coming soon to Ella's Olive)

2 teaspoons Family Reserve Picual Extra Virgin Olive Oil

Sauce:

1 cup beef or vegetable broth

1/3 cup Teriyaki Infused Dark Balsamic Vinegar

2 tablespoons honey

1 tablespoon soy sauce

1-2 teaspoons chili-garlic paste

1 teaspoon ginger, peeled and minced

1 tablespoon cornstarch

1 head baby lettuce

1 cup kimchi

1 cup cucumber, sliced

1 cup white rice, cooked

sesame seeds for garnish

Instructions:

Combine the meatball mix in a large bowl. Using your hands or a small scoop, evenly portion the mix and roll into balls.

Heat extra virgin olive oil in a large skillet over medium-high heat. Carefully add meatballs and sear, on all sides. Once seared, reduce heat to low, and set aside while you prepare the sauce.

Combine sauce ingredients (everything except the cornstarch) in a small saucepan and bring to a simmer over medium-high heat, simmer for 2-3 minutes. Dissolve the cornstarch in 1 tablespoon of water and stir into the sauce. Continue to simmer for another minute or until the sauce thickens.

Coat the meatballs in the sauce before assembling the wraps.

To assemble, divide lettuce leaves between plates and top with kimchi, cucumbers, and rice. Divide meatballs between the lettuce leaves, top with a little extra sauce and sprinkle with sesame seeds.

*You could, alternatively, make the meatballs in your crockpot or slow cooker! Sear the meatballs and pre-make the sauce (according to the directions above). Place meatballs and sauce in your slow cooker, cover, and cook. Low for 4-6 hours. High for 2-3 hours.

Feta Shrimp Skillet w/ Garlic EVOO

Ingredients

• 2 tablespoon Garlic EVOO

• 1 medium onion, finely chopped

• 3 garlic cloves, minced

• 1/2 cup roasted red pepper

• 1 teaspoon dried oregano

• 1/2 teaspoon pepper flakes

• 1/4 teaspoon salt

• 2 cans (14-1/2 ounces each) diced tomatoes, undrained

• 1/4 cup white wine, optional

• 1 pound uncooked medium shrimp, w/ shells on and deveined

• 2 tablespoons minced fresh parsley

• 1 cup crumbled feta cheese

Directions

• In a cast-iron skillet, heat Garlic EVOO over medium-high heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic and seasonings; cook 1 minute longer. Stir in tomatoes and roasted red pepper and wine. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes or until sauce is slightly thickened.

• Add shrimp and parsley; cook 5-6 minutes or until shrimp turn pink, stirring occasionally. Remove from heat; sprinkle with cheese. Turn on the oven broiler and put the skillet under to brown some of the shrimp shells and melt the cheese. Remove from the oven, drizzle with additional Garlic EVOO and sprinkle with parsley. Serve with crusty Italian bread, that has been toasted under broiler with some Garlic EVOO.

Olive Oil Strawberry Shortcake with Blood Orange EVOO & 25 Star White Balsamic Vinegar

Busting Myths About Cooking with Olive Oil There's a terrible rumor circulating about olive oil: that you simply can't cook with it, especially (clutching chest) at a high temperature! This is absolutely, positivelyfalse!

As a matter of fact, the higher the EVOO quality, the higher the smoke point. That means olive oil is one of the most versatile oils to cook with... in the world! In this summer edition of Cooking with EVOO, we'll be dispelling these myths and showing you all the fabulous seasonal things that you can do with our olive oils. 

What is a smoke point? The smoke point is the temperature at which an oil begins to burn, causing a chemical change and imparting a less than desirable flavor. At what temperature does your oil reach its 'smoke point'?Our EVOOs lack the impurities that cause these smoky chemical reactions, allowing our oils to reach temperatures of 400°F +

Which makes our EVOOs perfect for baking, grilling, sautéing—even frying!  

Ingredients: cake batter: 3/4 cup Blood Orange EVOO 1 1/2 cups granulated sugar 3 eggs 1/2 cup milk 1 tablespoon vanilla extract 1 tablespoon lemon zest 1 tablespoon lemon juice 2 cups flour 2 teaspoons baking powder 1/2 teaspoon Kosher salt pinch of cinnamon 1 pint fresh strawberries, sliced 2 tablespoons granulated sugar 2 tablespoons 25 Star White Balsamic Vinegar whipped cream mint sprigs Instructions: Preheat oven to 350°F. In a large bowl or electric mixer whisk together the wet ingredients (EVOO, sugar, eggs, milk, vanilla, lemon zest, and juice) until blended and smooth. Sift the dry ingredients into the wet mix (flour, baking powder, salt, and cinnamon. Using a rubber spatula, stir to combine (do not over-mix the batter). Pour batter into a greased or parchment-lined loaf pan and bake at 350F for 60-65 minutes or until the cake is completely cooked through. Remove from the oven and let cool. While the cake is cooking, toss strawberries with sugar and vinegar. Keep refrigerated until ready to assemble the cakes. Slice cakes and top with strawberries whipped cream and mint before serving.