Salad Dressing
1/4 c Don's Cabernet Sauvignon Red Wine Vinegar
1 c Olio Bello d'Olivo's Estate Extra Virgin Olive Oil
1/2 c Juice of fresh lemon
1 tsp Honey
1 tsp Maple Syrup (good quality) - optional
Sea or Kosher Salt & Fresh Ground Pepper
Mix all ingredients in a quart jar for ease of blending. Once blended, pour over favorite salad fixin's.
Basic Vinaigrette
1 Shallott - chopped fine
2 Tlbsp 15 yr Balsamic Vinegar
1 tsp Dijon Mustard
1/2 c Olio Bello d'Olivo's Estate Extra Virgin Olive Oil
Sea or Kosher Salt & Fresh Ground Pepper
Whisk/blend all ingredients in a bowl EXCEPT the olive oil. Let ingredients stand for 20 - 30 minutes. Then slowly whisk in a fine stream of the olive oil into the ingredients. If desired, add additional salt and pepper to your taste.
Gail's Zucchini Pie - Main Course Dish
This is a wonderful family one dish meal and it's even a great leftover dish - heated in the microwave. And since it's the fall, the following ingredients can be obtained easily at your local "Farmer's Market".
2 Tlbsp Olio Bello d'Olivo Estate Extra Virgin Olive Oil
1/2 - 1 c Green Bell Pepper - chopped
1/2 tsp Garlic Salt
1 tsp Oregano
1/4 c Grated/shredded parmasean cheese
1-1/2 lbs Ground Beef - 93%
1 tsp Parsley - Chopped
1 tsp Sea or Kosher Salt
1/2 c Dry bread crumbs
4 med size Zucchini - sliced
2 - 3 (-/+) Medium size Tomatoes - sliced
Brown the meat mixture until crumbly.
Add olive oil, green pepper, parsley, garlic salt, salt & oregano. Stir until blended.
Combine bread crumbs and parmasean cheese and add to meat mixture. Set pan aside.
Slice zucchini.
In a pastry lined pie dish, arrange a layer of zucchini, then a layer meat mixture and repeat until the ingredients are used. Arrange the tomatoe slices on top, then close with the top pastry. Brush with milk, pepper, and garlic salt and bake for 1 hour at 350 degrees.
Suggestion: Serve a side salad with some french or sour dough bread.