Planning for Labor Day weekend? Try these delicious recipes for your next cookout.
- 12 dates, cut in half lengthwise, pit removed
- 2 ounces sliced prosciutto, torn into 24 strips
- 4 ounces goat cheese
- 1/4 cup Organic Meyer Lemon Olive Oil
- Blood Orange Balsamic Vinegar for drizzling
- 2 tablespoons toasted walnuts, finely chopped
- Preheat oven to 350 degrees.
- In a medium bowl, combine the goat cheese with the Lemon Olive Oil and mix well.
- Place the date halves cut side up and using a small spoon, place a teaspoon of the lemon goat cheese in the center of the date.
- Place a stuffed date half on the largest end of the prosciutto slice and roll the prosciutto tightly around the date.
- Place on a baking sheet and cook for 8 minutes until prosciutto is crisp and dates are heated through.
- To serve, skewer with toothpicks, drizzle with Blood Orange Balsamic and sprinkle with crushed walnuts.
- 1 dozen hard-boiled eggs
- 1/3 cup mayonnaise
- 3 teaspoons We Olive Wasabi Sake Mustard
- Salt and pepper to taste
- 2 tablespoons thinly sliced fresh chives
- Extra virgin olive oil and sea salt to garnish*
Peel the hard-boiled eggs and slice them in half lengthwise. Scoop the yolks into a medium bowl and combine with mayonnaise and mustard. Work the mixture until well incorporated and smooth. Taste and season with salt and pepper. Using a small spreading knife, scoop about a tablespoon of the mixture into the empty egg white and smooth with the back of the knife. Repeat with remaining eggs. Garnish the eggs with a sprinkling of chives and sea salt and a drizzle of extra virgin olive oil.
*We love a robust, grassy olive oil that stands up to the richness of the eggs. We also like a sea salt that has a coarser grain and gives the eggs a nice bit of crunch.
- 1 small (7-ounce) loaf of ciabatta or sourdough bread, cut into 1-inch cubes
- 4 tablespoons butter, melted, or We Olive EVOO
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 English cucumber, thinly sliced
- 2 cups cherry tomatoes, halved
- half a small red onion, peeled and thinly sliced
- 1/3 cup shaved or shredded Parmesan cheese, plus extra for serving
- 1/4 cup thinly sliced fresh basil leaves
- 1 batch Easy Italian vinaigrette
Italian Vinaigrette Ingredients:
- 1/4 cup We Olive EVOO
- 2 tablespoons We Olive Aged Balsamic Vinegar
- 1 clove garlic, pressed or finely minced
- 1/2 teaspoon Dijon mustard (optional)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon Kosher salt
To Make The Panzanella:
- Heat oven to 350°F.
- Spread the bread out on a large baking sheet
- Meanwhile, as the bread is baking, prep your other ingredients and the vinaigrette.
- Once the bread is ready to go, transfer it to a large serving bowl, along with the chickpeas, cucumber, cherry tomatoes, red onion, Parmesan, and basil. Drizzle evenly with the Italian vinaigrette, and toss to combine.
- Serve immediately, garnished with extra Parmesan if desired. Or, cover and refrigerate for up to 4 hours to let the flavors meld together more, stirring only once.
To Make The Vinaigrette:
Whisk all ingredients together until combined.
- 1/4 c We Olive EVOO
- 1/4 c soy sauce
- 1 1/2 tbsp fresh lemon juice
- 1 1/2 tbsp red wine vinegar
- 2 1/2 tbsp Worcestershire sauce
- 1 tbsp honey
- 2 tsp Dijon
- 1 tbsp minced garlic
- 1 tsp freshly ground black pepper
- 1 3/4 lbs sirloin steak (look for thicker steaks), cut into 1 1/4 inch pieces
- 3 bell peppers (1 red, 1 green, 1 yellow) cut into 1 1/4-inch piece
- 1 large red onion diced into chunks (about 1 1/4-inch)
- 1 Tbsp olive oil, plus more for brushing grill grates
- Salt and freshly ground black pepper
- 1/2 tsp garlic powder
- 10 wooden skewer sticks soaked in water for at least 30 minutes
- For the marinade: In a mixing bowl whisk together all marinade ingredients.
- For the kebabs: place the steak into a gallon size resealable bag. Pour marinade over steak then seal bag while pressing out excess air and message marinade over steak. Transfer to refrigerator and allow to marinate 3 – 6 hours.
- Preheat a grill over medium-high heat to about 425 degrees (partway through preheating clean grill grates if they aren’t already clean).
- With veggies on the cutting board, drizzle with We Olive EVOO and lightly toss to coat (I actually don’t toss the onion because I like it to stay in chunks when you thread the onion on the layer in chunks about 2 – 3 slices so they don’t burn up).
- Sprinkle veggies evenly with garlic powder and season with salt and pepper. To assemble kebabs layer steak and veggies onto kebabs in the desired order, work to fit 4 steak pieces onto each kebab (I like to layer 2 onion slices together).
- Brush grill grates lightly with We Olive EVOO. Place kebabs on grill and grill until center of steak registers about 140 – 145 degrees
- 1 c. Blanco tequila
- 1/2 c. mezcal
- 1 jalapeño pepper, halved, plus slices for garnish
- 3 c. cubed seedless watermelon (preferably from small watermelons)
- 6 tbsp. fresh lime juice, plus wedges for garnish
- 6 tbsp. simple syrup
- Combine tequila, mezcal, and jalapeño in a jar or bowl. Let stand at least 20 minutes or up to 1 hour. Discard jalapeño.
- Place watermelon in a pitcher and muddle until broken down. Add tequila mixture, lime juice, and simple syrup. Serve chilled in a pitcher, cup, or a hollowed-out watermelon over ice garnished with jalapeño slices and lime wedges.
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