​Northfield Olive Oils and Vinegars

Caprese Kabobs

12 Mini Mozzarella balls halved

12 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.

​*Any Bold Product is available to purchase on our online store

Quinoa, Lentil and Avocado with Lemongrass Mint & Basil dressing      

1/4 cup Basil Olive Oil*

4 Tbsp. Lemongrass Mint white balsamic*
2 tsp. Dijon mustard

1 cup quinoa, cooked & cooled

1 cup lentils, cooked & cooled

1 whole avocado diced

3 green onions

1 Tbsp. capers

1 cup of edamame

1 cup of cherry tomatoes halved

1 tsp. Pink Himalayan Sea Salt*

1 tsp. Freshly Tellicherry peppercorn*

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.  Assemble salad: In a large salad bowl, mix the quinoa, lentils, cherry tomatoes, edamame and diced avocado, toss with Lemongrass mint vinaigrette. Top the salad with the sliced green onions and capers. 

Serves 8-10 side or 4-5 main meals.

​*Any Bold Product is available to purchase on our online store