Northfield Olive Oils and Vinegars
Easy Asian Slaw
1/4 Cup Honey Ginger balsamic
1/8 cup of Toasted Sesame Seed oil
1/8 cup of Lemon olive oil
2 (16 oz) bags of coleslaw mix
1 small red onion, thinly sliced
2 oz sliced Almonds (separate 1 Tbsp for garnishing later)
1/3 cup golden raisins
2-3 green onions, sliced up to rough green parts, for garnish
2-3 tsp Thai ginger sea salt
freshly ground pepper, to taste
In a small bowl whisk together Honey Ginger balsamic, sesame seed oil & lemon oil and set aside.
In a large bowl, toss coleslaw, red onions, almonds (with the exception of the 1 Tbsp) and golden raisins together until all ingredients are distributed evenly. Pour dressing over the salad mixture, season with Thai ginger sea salt and freshly ground pepper. Stir until coated and coleslaw starts to wilt down. Top with the remaining Almonds and sliced green onions.
Linguine in Lemon Clam Sauce
2 cans of clams and the clam juice
1 small onion diced
3 garlic cloves minced
1/4 cup plus 2 tbsp. Lemon Fused olive oil
1 tsp Roasted Garlic Sea Salt
4oz angel hair pasta
2 oz. freshly grated Parmesan Cheese
fresh basil (optional)
Cook pasta according to the package. Meanwhile, sauté onion and garlic over a medium heat, in 1/4 cup lemon olive oil, once onion looks transparent (about 5 minutes) then add the two cans of clams and season with Garlic sea salt, keep warm. Once, pasta is cooked strain & toss with 2 tbsp. of lemon olive oil. Add pasta to the clam and onion mixture and mix well. Plate and top with freshly grated Parmesan Cheese and Fresh basil. Good idea to have bread crusty bread to soak up any remaining clam/onion sauté sauce.