Posted by Jules @ Yankee Kitchen Ninja (www.yankeekitchenninja.com) on June 03, 2014
Enjoy this quick-to-prepare riff on rustic Italian panzanella salad, with lightly fried naan and a bright lemony dressing -- an easy summery meal salad, perfect for a weeknight dinner or hearty lunch.
(inspired by a recipe in Good Housekeeping)
1 tablespoon Calivirgin olive oil
8 ounces naan (I use Stonefire Grill Whole Grain Naan), cut into bite-sized pieces
1/4 cup white balsamic vinegar
2 tablespoons lemon-infused olive oil (I use Calivirgin Lusty Lemon)
2 cloves garlic, minced
salt and pepper
2 pints grape tomatoes, halved
8-ounce tub of mini mozzarella balls, drained
1 cup cannellini beans, rinsed
1/4 cup sliced green onion
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the naan and cook about 5 minutes or until lightly browned, stirring often.
Meanwhile, in a large bowl, whisk together the vinegar, lemon oil, garlic and salt and pepper to taste. Add the tomatoes, cheese, beans, green onion and naan; toss to coat. Serves 3-4.
Recipe Courtesy of Yankee Kitchen Ninja - Stealthy Homemaking
Lemon-Blueberry Muffins with Calivirgin Lusty Lemon Olive OilMakes 12 muffins 2 cups blueberries, thawed if frozen, divided3/4 cup sugar, plus 1 teaspoon2 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon kosher salt2 large eggs4 tablespoons butter, melted and cooled slightly1/4 cup Calivirgin Lusty Lemon Olive Oil3/4 cup milk Heat oven to 400 degrees and grease standard muffin tin [...]
Between Flavored Olive Oils, Infused Olive Oils, Crushed Olive Oils . . .Click Here
The NY Times sheds some light on why/how some Italian Olive Oil is adulterated. Click Here