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One Pot Scrumptious Beef and Cabbage Soup

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One Pot Scrumptious Beef and Cabbage Soup
Servings
Ingredients
  • 1 lb. grass fed ground beef
  • 4 tbs Extra Virgin Olive Oil Capizzano Olive Oil
  • ½ small head cabbage
  • 4 carrots
  • large handful string beans
  • 1 box/jar beef bone broth
  • 1 can tomato sauce
  • add ½ tspn oregano, sweet basil, garlic, celery salt, turmeric and ground pepper to soup
Servings
Ingredients
  • 1 lb. grass fed ground beef
  • 4 tbs Extra Virgin Olive Oil Capizzano Olive Oil
  • ½ small head cabbage
  • 4 carrots
  • large handful string beans
  • 1 box/jar beef bone broth
  • 1 can tomato sauce
  • add ½ tspn oregano, sweet basil, garlic, celery salt, turmeric and ground pepper to soup
Instructions
  1. Stir and cover to simmer until vegetables are crunchy tender. Shut off heat.
  2. Just before serving add a small handful of fresh snipped cilantro into pot.
  3. Serve with a drizzle of Capizzano's Basil Infused Olive Oil.
  4. A clean and nutrient packed soup with lots of flavor!
  5. I use ground dried herbs that are nonirradiated, they have a lot of flavor and are healthier to use. You can use fresh herbs also if you have them.
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Tomato Basil Chickapea Pasta Salad

Fresh Tomato and Capers Olive Oils Vinegars

Credit: Robyn Gleason – Simply Fresh Dinners – Using Capizzano Olive Oils & Vinegars

You know I’m all about fresh and simple, right? If you’ve got some tomatoes and basil in your garden this is the perfect way to use them up in a dish that takes 15 minutes!

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Tomato Basil Chickapea Pasta Salad
Servings
Ingredients
  • 5 Cloves garlic Sliced Thinly
  • 1/2 Cup Capizzano Olive Oils & Vinegars LLC Extra Virgin Olive Oil
  • 2 lbs. Cherry Tomatoes Sliced in Half
  • 1/2 Small Red Onion Sliced Thinly
  • 1 Cup Fresh Basil Torn or Sliced Thinly
  • 1 Cup Olives Your Choice
  • 4 Tablepoons Capers
  • 1/4 Teaspoon Cruch Red Pepper Flakes
  • Kosher Salt
  • Freshly Ground Pepper
  • 1 Box Chickpea Pasta Shells
Servings
Ingredients
  • 5 Cloves garlic Sliced Thinly
  • 1/2 Cup Capizzano Olive Oils & Vinegars LLC Extra Virgin Olive Oil
  • 2 lbs. Cherry Tomatoes Sliced in Half
  • 1/2 Small Red Onion Sliced Thinly
  • 1 Cup Fresh Basil Torn or Sliced Thinly
  • 1 Cup Olives Your Choice
  • 4 Tablepoons Capers
  • 1/4 Teaspoon Cruch Red Pepper Flakes
  • Kosher Salt
  • Freshly Ground Pepper
  • 1 Box Chickpea Pasta Shells
Instructions
  1. Simply combine all ingredients (except pasta) and let marinate while you cook the pasta al dente.
  2. Drain and rinse pasta and toss to with marinade.
  3. Garnish with additional basil leaves.
Recipe Notes
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Nectarines, Tomatoes, Arugula and Pepitas Salad

tomato nectarine salad ultra premium olive oils aged balsamic vinegarsCapizzano Olive Oils & Vinegars – Pawcatuck CT

Tomato and Nectarine Salad with Pepitas and Scallions

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Nectarines, Tomatoes, Arugula and Pepitas Salad
Prep Time 20 Minutes
Cook Time 0 Minutes
Servings
People
Ingredients
  • 1 lb Tomatoes
  • 1 lb Nectarines or Peaches Pitted, Wedge Cut
  • 3 TB Extra Virgin Olive Oil Limonato Fused Olive Oil or Picual Extra Virgin Olive Oil
  • 3 TB Lime Juice Fresh Squeezed
  • 1/2 TSP Sea Salt
  • 5 Cups Arugula
  • 4 Scallions
  • 4 TB StonyBrook Pepitas
Prep Time 20 Minutes
Cook Time 0 Minutes
Servings
People
Ingredients
  • 1 lb Tomatoes
  • 1 lb Nectarines or Peaches Pitted, Wedge Cut
  • 3 TB Extra Virgin Olive Oil Limonato Fused Olive Oil or Picual Extra Virgin Olive Oil
  • 3 TB Lime Juice Fresh Squeezed
  • 1/2 TSP Sea Salt
  • 5 Cups Arugula
  • 4 Scallions
  • 4 TB StonyBrook Pepitas
Instructions
  1. Place tomatoes and nectarines or peaches in a large bowl; Whisk Extra Virgin Olive Oil and Lime juice together then drizzle on top. Sprinkle the Sea Salt combine and toss gently.
  2. Place arugula in a large serving platter, spoon nectarine tomato mixture on top, toss gently. Sprinkle the scallions and pepitas on top. Serve immediately. Serve with Grilled Salmon and a Peach Balsamic Spritzer!
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Raspberry Peach Wine Spritzer

A fantastic and tasty summer refresher!

View original recipe here at: Simply Fresh Dinners

Ingredients

  • 1 bottle of your favorite white wine. Chenin Blanc, Riesling or Pinot Grigio are good choices.
  • 1 litre bottle of club soda
  • 2 pints of fresh raspberries
  • 2 peaches, sliced
  • A large handful of mint leaves ice
  • Optional and most definitely delicious – 2-3 tablespoons Blenheim Apricot (a blend of aged white balsamic with no refined sugars).

Instructions

I would suggest a 2/1 ratio for the wine and club soda for a nice refreshing drink. Mix in pitcher or individual glasses.

Stephen Capizzano’s Trip To The UC Davis Olive Center

Stephen has just returned from UC Davis Olive Center at The Robert Mondavi Institute for Wine & Food Science, Davis, California finishing a Sensory Evaluation of Olive Oil Certificate Course.


www.RobertMondaviInstitute.UCDavis.edu/

He is [we are] looking forward to sharing this unique tasting and educational odyssey with you in our upcoming events.

We continue to expand our knowledge to bring you the highest quality Ultra Premium extra virgin olive oil & aged balsamic vinegar and more to your palate and health.

Look for our upcoming events.