Tagged "Persian Lime"


Cardamom & Persian Lime Olive Oil Cookies

Posted by Rachel Dougherty on

 

These delicious little cookies are loaded with flavor despite their short ingredient list. And, they're a snap to make. Enjoy them with a fresh pot of tea or your morning coffee.  This recipe is dairy-free.

Ingredients
3 cups unbleached organic flour
2 cups granulated cane sugar
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons green cardamom seeds, freshly ground
1 cup Persian Lime infused olive oil
2 large eggs, whisked

Directions
Preheat the oven to 350 F.

In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, add the sugar, oil, and eggs.  Beat on medium speed until thick and creamy, about 3 minutes.

In a separate bowl whisk together the flour and remaining dry ingredients.  Add the dry ingredients to the wet ingredients in three additions beating in between additions until no dry flour remains.

Scoop approximately two teaspoons of dough per cookie, and place the rounded mounds at about 1 1/2" intervals onto a well greased or parchment lined cookie sheet pan.  Bake in the center of the oven for 10 minutes.

Increase the heat to 425 F and bake for an additional 2 minutes to aid in creating a crackly golden brown exterior.  Remove the cookies to a rack to cool.  Repeat with the remainder of the dough.

Yields about 48 cookies

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Ruby Red Salad

Posted by Rachel Dougherty on

This salad will perk up any meal no matter the season. It's bright red color is cheerful and uplifting.

Ingredients:

1 small head of red cabbage, chopped
2 oranges, peeled and chopped into bite size pieces
1/2 red onion, diced
1 mango, peeled and cubed
1/4 Cup cilantro, chopped
3/4 Cup Persian lime olive oil
1/4 Cup Sicilian Lemon white Balsamic
Salt and pepper to taste

Method:

Combine oil and balsamic in small bowl, whisk to combine and season to taste. Toss rest of ingredients in a large bowl and add as much dressing as desired. Toss gently to coat with dressing and serve immediately.

Variations:

Try this salad with nectarines, peaches, sliced radish, or pineapple! Add some jalapeño for a added kick!

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Mango & Lime Olive Oil Frozen Yogurt

Posted by Rachel Dougherty on

Ingredients
2 cups full fat, thick yogurt
1 1/2 cups thawed mango puree (or fruit puree of choice)
1 cup heavy cream
2 tablespoons powdered milk
1 cup sugar
1/2 teaspoon salt
1/4 cup Lime Olive Oil
1 tablespoon lemon juice

Directions
In a large mixing bowl, whisk all ingredients together until sugar completely dissolves. Churn mixture according to manufacturer's instructions. Serve right away as soft serve or transfer to an airtight container and harden in freezer for 4 to 5 hours. (Freezing in several smaller containers will greatly reduce hardening time.)
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Cranberry Nut Granola with Lime Olive Oil and Coconut Balsamic

Posted by Rachel Dougherty on

This delicious granola is the perfect topper for Greek yogurt but is flavorful enough to stand alone as a healthy on the go snack! Try also adding some dried pineapple or papaya for a more tropical flavor. 


Ingredients: 

4 cups old fashioned oats
1 cup dried cranberries
1 cup cashews or almonds
1/2 cup unsweetened flaked coconut
1/2 cup Persian Lime Olive Oil
1/3 cup of Coconut White Balsamic reduced by half and cooled

 

Cooking Instructions :

Preheat the oven to 250 degrees. In a small bowl whisk together the olive oil and balsamic reduction or honey if preferred until thoroughly combined. In a large bowl, mix all of the dry ingredients except the cranberries. Pour the olive oil balsamic mixture over the oats and mix very well until all the oats and dry ingredients are completely coated with the mixture. Spread the granola out on to a baking sheet covered in parchment and bake for approximately 1 hour until golden brown and fragrant. Sprinkle with sea salt if desired. Cool completely and then mix in the dried cranberries. Store in a sealed container for up to one month. 

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