In The Kitchen

Ingredients:

•  4 cups of tomatoes (small dice)
• 1 cup of white onions (small dice)
• 1 cup of cilantro (rough chopped)
• 1 squeezed lime (to taste)
• 1/2 cup of Jalapeño (small dice) (optional)
• Salt ( to taste) 
• 3 Tbsp of Olivellie Jalapeño Lime Balsamic Vinegar ( to taste)

1. Mix all ingredients and serve with tortilla chips! 

Read more

Read more

Ingredients:

• Premade Pie Crust
• 4 eggs
• 4 Tbsp Ginger White Balsamic Vinegar
• 1 1/4 cups white sugar 
• 1/4 cup golden yellow or light brown sugar 
• 1/2 cup melted butter
• 1 1/2 tsp vanilla extract 
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• pinch of salt
• 3/4 cup raisins, optional

 Directions:

For the Pie Crust:

1.  Make sure you take your crust out of the fridge 10-20 minutes before you need it to let it warm slightly before trying to roll it out.
2. Roll the dough into a 12-13 inch round and place in the bottom of a 9.5 inch pie plate. Trim and flute the edges as desired.
3. Let the pie crust chill in the fridge for 20 minutes or until ready to use. 

For the Pie Filling:

1. Preheat the oven to 425 degrees F while prepping your vinegar pie filling.
2. Whisk together all of the filling ingredients, except the raisins if using, until the sugars are almost entirely dissolved.
3. If using raisins, sprinkle them evenly over the bottom of your already prepared pie crust.
4. Pour the vinegar pie filling slowly and evenly over the surface of the raisins. Be Careful: If you pour it too quickly in spot, the raisins will be pushed to the outer edges of your pie crust. 
5. Bake at 425 degrees for 25 minutes, then reduce the heat to 375 degrees F. Bake for another 10-15 minutes, or until the top of the pie is evenly browned. The pie should be set at the centre like jelly before it leaves the oven.
6. Cool on a wire rack. Serve at room temperature or chill until cold. Serve with whipped cream or vanilla ice cream. 

Read more

Add your eggs and  2 cups of water to your Zojirushi Rice Cooker. Let cook for 27-30 minutes and then plunge them into ice water. 

Looking for a softer cook on your eggs? Try cooking them for only 20-25 minutes until you find your desired yolk texture.

Read more

Prep Time: 20 Minutes | Cook Time: 15-18 Minutes | Servings: 4

Ingredients:

• 4 cups of dried Penne Pasta
• 1 can of chickpeas, drained
• 1 Bell Pepper, chopped
• 1 cup of green olives, chopped
• 1 cup of kalamata olives, chopped
• 1 cup of Sun-Dried Tomatoes, chopped
• 1/2 cup of fresh herbs (parsley/cilantro), chopped (optional)
• 1 cup of Vinaigrette ( amount based on personal taste)

Making A Vinaigrette:

A standard vinaigrette recipe uses the traditional oil to vinegar ratio: three parts oil to one part vinegar/acid, but this ratio can vary depending on your choice of vinegar/acid and personal taste. Use your favorite Olivelle Olive Oil or Vinegar to craft the perfect dressing to finish off your salad. 

We used Olivelle's Marrakech Moroccan Extra Virgin Olive Oil and Crisp Anjou Pear Balsamic Vinegar. 

Directions:

1. Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 to 12 minutes; rinse under cold water and drain.
2. Cool off pasta slightly before adding ingredients. Combine well.
3. Ready to Serve!

Read more