Amanda of Heartbeet Kitchen's Strawberry Pesto Caprese Salad:
"Juicy strawberries and soft mozzarella. Herby pesto, with pine nuts and cashews. Simple food that fills our bellies on a hot summer night, crickets singing a love song, white wine in hand."And with pesto made from California Olive Ranch olive oil, this delicious recipe is sure to win everyone over.
From Erin of Naturally Ella, a Green Harissa Chickpea Avocado Salad:
"Over the years, I’ve built an arsenal of sauces, like the green harissa used in this recipe. This particular sauce is fresh and tangy- a perfect companion for avocado and lettuce. The key to this sauce? Fresh herbs and a quality olive oil like California Olive Ranch’s Arbosana Olive Oil."
From Sonja and Alex of A Couple Cooks, this Greek Sofrito Quinoa Bowl:
"We mixed our version of a sofrito with some cooked quinoa, which makes for a savory, almost meaty texture in this Mediterranean bowl. It’s a filling dish that turned out even more satisfying than we imagined."
Roasted Beet Salad with Pea Shoots and Chèvre from Eva of Adventures in Cooking:
"This is just something nice and light I put together for the end of spring/beginning of summer. If you’ve been growing pea shoots this spring, here is a wonderful way to put their leaves to use before the plant comes to the end of its growing season."Try roasting the beets in our bolder Miller’s Blend California olive oil for even more complex flavor.
Betty Liu's Black Garlic Yogurt Pasta Salad:
"Black garlic adds a savory twist to this tangy dressing, and it’s less “spicy” than raw garlic and has a warm, nutty garlicky flavor to it. Greece was where I fell in love with beans, and since then I’ve always had beans available. I’m still obsessed with giant beans, but these little vaqueros are mild yet flavorful as well, a perfect addition to salads and soups."Add one of California Olive Ranch's lighter, fruitier olive oils to complement the natural warmth and nuttiness of this recipe.