The Olive Cellar - Appleton WI

Cranberry Chocolate Espresso Balsamic Cookies

Ingredients
1/3 cup all-purpose flour
1/3 cup whole-wheat flour
1-1/2 cups old-fashioned rolled oats
1 teaspoon baking soda
1/2 teaspoon sea salt
6 tablespoons unsalted butter
3/4 cup packed light brown sugar
1 cup dried cranberries
1 tablespoon The Olive Cellar's Espresso balsamic
1 large egg, lightly beaten
3 ounces bittersweet chocolate, coarsely chopped
cooking spray

Directions
Step 1.
Preheat oven to 350°. Cover two baking sheets with parchment paper.
Step 2.
Spoon flours into dry measuring cups; level with a knife. Combine flours and oats, soda, and salt in a large bowl, stir with a whisk. Melt butter in a small saucepan over low heat. Remove from heat; add brown sugar, stirring until smooth. Add sugar mixture to flour mixture; beat with a mixer at medium speed until well blended.
Step 3.
Add cranberries, balsamic, and egg; beat until combined. Fold in chocolate. Drop dough by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for about 12 minutes, or until golden brown. Cool on baking sheets 3 minutes or until almost firm. Remove cookies to wire racks to cool. Store in a tin.
Makes 36 cookies, enjoy

Blueberry Lemon Arugula Salad

Ingredients
¼ cup whole almonds
½ teaspoon Lemon Olive Oil, available at The Olive Cellar
¼ teaspoon sea salt, available at The Olive Cellar
¼ cup Blueberry Balsamic Vinegar, available at The Olive Cellar
1 teaspoon honey, available at The Olive Cellar
2 teaspoons fresh chopped thyme
1 clove of garlic, minced
3 ½ tablespoons Lemon Olive Oil
salt and pepper, to taste
5 ounces baby arugula
½ pint fresh blueberries
2 ounces crumbled feta cheese
zest of 1 lemon

Instructions
Preheat oven to 350 degrees. Toss whole almonds with ½ teaspoon Lemon Oil. Roast in the oven for 10-12 minutes, stirring occasionally. Remove from oven and sprinkle with sea salt. Cool completely. Chop and set aside.
Combine Aged Blueberry Balsamic Vinegar, honey, chopped thyme, and minced garlic in a bowl. Slowly whisk in Lemon Oil. Season with salt and pepper. Set aside.
To Serve Salad: Arrange baby arugula on serving platter. Top with blueberries, crumbled feta, and chopped almonds. Drizzle prepared vinaigrette over salad and garnish with fresh lemon zest. Enjoy!

LEMON OLIVE OIL WALDORF CHICKEN SALAD

Ingredients:
4 cups chicken, diced (approximately 2 baked chicken breasts)
1/4 cups walnuts, chopped
1/3 cup seedless red grapes, sliced in half
1/2 medium apple, sliced into small cubes
1/2 cup celery, diced into small pieces
1/4 cup Plain Yogurt
2 tablespoons of The Olive Cellar's Lemon Infused Olive Oil
2 tablespoons of The Olive Cellar's Sicilian Lemon White Balsamic Vinegar
sea salt (to taste)
ground pepper (to taste)
2 cups of greens of your choice

Directions:
In a large mixing bowl, add the diced chicken, walnuts, grapes, apple, celery and mix together.
Add the yogurt, olive oil, and lemon balsamic to the mixing bowl and mix in with the chicken mixture.
Add salt and pepper to taste. Serve over greens.
Serves 6, enjoy.