Recipes courtesy of Queen Creek Olive Mill

Pistachio, Citrus and Goat Cheese Endive Bruschetta

Serves: 4
Prep Time: 10 minutes

Ingredients:
1 navel orange, segmented
3 green or red endives
1/2 cup crushed pistachios
1/2 cup goat cheese
Fresh ground cracked pepper

For the Dressing:
5 tbsp. Queen Creek Olive Mill White Balsamic Vinegar
1/2 cup Queen Creek Olive Mill Delicate Extra Virgin Olive Oil
1 tbsp. Dijon mustard
1 garlic clove, crushed

Directions:
Combine all dressing ingredients in bowl and whisk together until emulsified. Cut orange segments into 2-3 pieces. Separate endive heads into single leaves. Place goat cheese, orange pieces and pistachios in each leaf and drizzle with dressing. Finish with fresh ground pepper.

Winter Salad with Cranberry Vinaigrette

Serves: 8
Prep time: 20 minutes

Ingredients:
¼ cup Cranberry White Balsamic Vinegar
¼ cup dried cranberries
¼ cup Queen Creek Olive Mill Balanced Extra Virgin Olive Oil
⅛ teaspoon kosher salt
1 pinch freshly ground black pepper
2 heads romaine lettuce – rinsed, dried, and torn into bite-size pieces
2 medium heads Belgian endive – washed, dried and chopped
2 red Anjou pears
½ cup toasted walnuts, chopped
½ cup crumbled Gorgonzola cheese

Directions:
In a saucepan, combine Cranberry White Balsamic Reduction and cranberries. Cook over medium heat until cranberries soften. Remove from heat; add Balanced Extra Virgin Olive Oil, salt and pepper. Place in blender and mix until smooth. Refrigerate until chilled.

Core and julienne one pear, core and dice the other. In a large bowl, combine the Romaine lettuce, endive, diced pears, walnuts, and Gorgonzola. Toss and drizzle with enough dressing to coat.

Divide among salad plates and garnish with julienned pear. Top with any additional walnuts.

Green Smoothie with Olive Oil

Serves: 2
Prep time: 10 minutes

Ingredients:
1 1/2 frozen ripe bananas, chopped prior to freezing
1/2 cup frozen blueberries
A big handful of spinach
1 1/2 cup coconut milk
1 tablespoon almond butter
1 tablespoon cacao powder
1 tablespoon flax seeds
1 tablespoon Balanced Extra Virgin Olive Oil

Directions:
Place all ingredients in a blender and blend until smooth. Pour into your favorite glass and enjoy!

Grilled Jalapeño Lime Shrimp Kabobs

Serves: 4
Prep time: 45 minutes

Ingredients:
24 large shrimp, peeled and deveined (about 1 1/2 pounds)
2 tablespoons Limited Edition Jalapeño Olive Oil
2 tablespoons Mexican Lime Olive Oil
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
6 each 12-inch wooden skewers

Directions:
Wooden skewers are inexpensive and widely available in either round or flat shapes. Soak in water for 30 minutes so they don’t ignite while grilling. Preheat the grill to medium-high heat. In a bowl, combine Jalapeño and Mexican Lime Olive Oils with shrimp and toss to coat. Thread shrimp evenly onto the skewers. Sprinkle shrimp with salt and pepper. Grill shrimp

1 1/2 minutes on each side or until done.