​Northfield Olive Oils and Vinegars

Caprese Kabobs

18 Mini Mozzarella balls halved

 18 Cherry or Grape tomatoes halved

12 basil leaves ripped in thirds

1/4 cup of Basil Olive Oil

1/4 cup of Black Cherry Balsamic

1 tsp. Garlic Sea Salt
12 small skewers

Alternate mozzarella halves, basil leaves, tomatoes on skewer.  Then drizzle with Basil olive oil and Black Cherry Balsamic. For extra richness reduce the Black Cherry ahead of time and use the reduction in place of the straight balsamic.  Sprinkle lightly with Garlic Sea Salt. Serves 4 people-3 skewers.

Quinoa, Lentil and Avocado with Lemongrass Mint & Basil dressing

 1 cup quinoa

1 cup lentils

2 tsp Dijon mustard

4 Tbsp. Lemongrass Mint white balsamic
1/4 cup Basil Olive Oil

1 whole avocado diced

3 green onions

1 Tbsp. capers

1 cup of edamame

1 cup of cherry tomatoes halved

1 tsp. Seasonello Italian Sea Salt & 1 tsp.. Freshly ground pepper

Put the lentils in a colander and in cold water. In a medium sauce pan simmer the lentils in 2 cups water until the lentils are tender, but not mushy, about 30 minutes. Drain and cool. Bring the water and quinoa to a boil in a medium sauce pan. Reduce the heat and simmer, covered, until quinoa is cooked and curly white germ shows, about 20 minutes. Drain and cool.

 In a small bowl, whisk the Dijon mustard and lemongrass white balsamic vinegar together, and drizzle in the basil olive oil and whisk together for a thick dressing. Season with sea salt and pepper to taste. To assemble thesalad: In a large salad bowl, mix the quinoa, lentils,cherry tomatoes, edemame and diced avocado, toss with Lemongrass mint vinaigrette. Top the salad with the sliced green onions and capers. 

Serves 8-10 side or 5-6 main meals.