Recipes

In this section, we offer a few of our favorite recipes that use Global Gardens Extra Virgin First Cold Pressing Olive Oils, Fruit Champagne Vinegars, and our Finishing Glazes.

If you have a favorite recipe that uses our products, please share it by emailing it to us.

Olive Oil Pizza Topping
submitted by Club Member Meridith Moore

1/4 cup extra virgin olive oil (Santa Ynez Valley Italian Varietal Blend Extra Virgin Olive Oil)
2 cloves garlic
1/4 tsp. dried oregano
1/4 tsp. dried basil
1/2 tsp. dried parsley
1/4 tsp. dried marjoram
1/4 tsp. red pepper flakes
1/4 tsp. black pepper

Puree ingredients in a blender.
Store in a small covered jar in the refrigerator up to 3 weeks.
Brush oil sauce on pizza dough, sprinkle on desired cheese, then add toppings. Cook just like sauced pizzas, but reduce cooking time by a minute or two.

Cucumber Salad with Global Gardens Vinegar
Courtesy of our longest-time Club Member Brigitte deMille

1 Cucumber - Thinly Sliced
1/2 Med. Red Onion - Thinly Sliced
3/4 Cup Global Gardens Vinegar (Brigitte used Pineapple but Theo uses Strawberry and all of them work great!)
1/2 Teaspoon Red Pepper Flakes

Mix all together in a bowl, let stand for 1/2 hour to 1 hour in the fridge, tossing once while it's marinating, then enjoy!
I took this to work one day to share at lunch and had very good comments. It's very refreshing alone or you can take a few of the slices of cucumber & onion and add to a regular green salad.

Autumn Apples Pork Roast
Winning Recipe for August 2009 Club Shipment, Jeannie Cochran, Arroyo Grande, CA

3-4 pound pork roast (center cut, blade, shoulder)
1/2 c. Global Gardens Italian Varietal Blend Extra Virgin Olive Oil
3/4 c. Global Gardens Green Apple Balsamic Vinegar
1/2 tsp. cinnamon
1 tsp. dry tarragon
Salt and pepper to taste
2 Global Gardens Colossal Garlic cloves (minced)

Mix 1/4 c of the olive oil and 1/4 c of the green apple ginger vinegar with the remaining ingredients. Pour into a gallon-size ziploc-style bag; add roast, and marinate for 6-8 hours in the fridge.
While the roast is marinating, make an apple sauce using Granny Smith apples by washing, peeling and cutting 4 Granny Smith Apples into 1” cubes. Sauté in the remaining 1/4 cup of olive oil. Be sure and don’t overcook apples! Use a tad of butter, a dash of salt and lots of cinnamon!
Place marinated roast on a roasting rack and cook at 325° for about 2.5 hours — should register 185° on a meat thermometer.
When roast is about 30 minutes from being done, make your Green Apple Balsamic reduction sauce. Pour it over the roast for the last 10-12 minutes of roasting. Cut into 1” slices and serve with a tablespoon garnish of Global Gardens Italian Appetizer Spread

Mango and Jalapeño Salsa
Runner up, August 2009, Laura Rothhaar, Menifee, CA

1 ripe mango, peeled and cut into small cubes
1 Tablespoon Global Gardens Italian Varietal Blend Extra Virgin Olive Oil
2 Tablespoons Global Gardens Green Apple Ginger Balsamic Vinegar
1 Tablespoon Global Gardens Italian Appetizer Spread
2 Tablespoons finely minced red onion
1 Tablespoon chopped cilantro
1 medium jalapeno pepper, finely minced. (If you like it hot, leave some of the seeds and inner membrane on the pepper before mincing. If you don't like it not, remove all the seeds and all the inside membranes--you'll get the flavor without the heat this way.)

Combine all ingredients and let sit for about one hour for the flavors to blend.
Serve salsa at room temperature with grilled fish or any seafood, corn chips or grilled chicken!

Daniel’s Scalloped Potatoes and Ham

Daniel suggested a more “global” name like Pommes et Jambon. But I have to tell you, he’s made it for me several times and it deserves his name. It can also be made with some other previously cooked meat, such as sausages sliced lengthwise, bacon or pounded boneless pork chops. Cheese could be added, making it a kind of hyper "gratin dauphnois", according to Daniel.

2 lbs potatoes
1 lb Ham steak (cooked)
1/2 Medium white onion
2T Global Gardens Extra Virgin Olive Oil
2T Global Gardens Mediterranean Finishing Glaze
1T Global Gardens Walnut Oil
1/4C Chicken Stock
1/2C Creme Combo (blend 1 crushed garlic clove, 1/4C mascarpone or creme fraiche, 1/4C heavy cream)
Salt and Freshly Ground Pepper to taste

Oven: 350 degrees

Slice onion and sauté in 1.5 T of Olive Oil until golden. Set aside.
Thinly slice potatoes and soak them in cold water. Rinse and pat dry.
Grease an oven pan/dish with remaining olive oil. Place a layer of the potatoes in the pan/dish. Season with salt and pepper. Lay ham over the potatoes. Brush ham with the finishing glaze. Spread the onions on top. Place another layer of potatoes on top of this, season, and continue to layer the remaining potato slices. Combine the stock and cream mixture and pour over the potatoes. Season with salt and pepper. Drizzle walnut oil on top.
Cover and bake for 30 minutes. Uncover and bake an additional 30-35 minutes. Raise oven temperature to 450 degrees and bake for 10-15 minutes, or until nicely browned on top.
Let stand for 10 minutes before serving.

Nut Crusted Halibut

4-6 Halibut filets, 1-inch thick
2/3 C ground macadamia or pistachio nuts
2-3 T Global Gardens Asian Finishing Glaze
5-6 T Global Gardens Walnut Aioli (see below)
Salt and Pepper to taste

Rub some GG olive oil on the bottom and sides of an oven dish.
Wash and pat dry the halibut filets. Lightly season. Brush the finishing glaze evenly over the top side of filets. Carefully do the same with the aioli.
Evenly distribute the ground nuts over each of the filets.
Bake in a 425-degree oven until golden brown on top, about 12 minutes.

Global Gardens Walnut Oil Aioli

1 egg yolk
1 garlic clove, crushed
1 t Global Gardens Indian Curry mustard
1 T finely chopped chervil (or Thai basil)
1/2 c Global Gardens Walnut Oil (or 1/4 Global Gardens California Estate Olive oil and 1/4 Global Gardens Walnut Oil)
1 pinch salt and 2-3 grinds of pepper

In a food processor mix egg, garlic, mustard, and chervil. Very gradually add the walnut oil using the drip pipe. When it has thickened to the texture you like, season and set aside.

Blood Orange Guacamole

1 Clove Garlic
3 Tbsp Global Gardens Blood Orange Vinegar
2 Avocados
Sea Salt
Fresh Ground Peppercorn

Mince Garlic and add Avocados and Global Gardens Blood Orange Vinegar and Sea Salt and Fresh Peppercorn to taste. Enjoy!

Savory Grecian Delight

2 oz. whipped Cream Cheese
1/2 jar Global Gardens Greek Kalamata Roasted Garlic Spread
Juice of 1/2 lemon
1/4 cup Global Gardens Extra Virgin Olive Oil (choose your favorite)

Place cream cheese on the bottom of a shallow serving bowl. Layer top with Kalamata Spread as though you were icing a cake. Drizzle with lemon juice and olive oil. Enjoy!

Summer Olive Revolution Award Winning Recipe from Jan Grenke!
Mediterranean Salad

1/3 cup Imported Greek Extra Virgin Olive Oil
2 T. Raspberry Champagne Vinegar
3 T. fresh lemon juice
1 1/2 t. YIA MAS Greek Spice Blend
4 Boneless chicken breasts
2 cups English cucumbers cut lengthwise and sliced
1 cup sliced red pepper
2 cups tomatoes - cut in wedges
1/3 cup Kalamata Jumbo Olives pitted and halved
1/3 cup feta cheese, crumbled
1/4 cup red onion, thinly sliced
1 tablespoon fresh dill, chopped
2 pita bread
Imported Greek Olive Oil for brushing on pita bread
2 garlic cloves

Preheat the grill.

Mix 1/3 cup olive oil, lemon juice, vinegar and Greek spice blend in a small bowl. Reserve 1/3 cup dressing for the salad and pour the rest over the chicken and marinate for 30 minutes.
In another bowl toss cucumber, tomatoes, red pepper, olives, feta, onion, and dill together in a bowl along with the dressing. Brush pita with oil, season with salt and pepper and grill until lightly browned. Off heat , rub both side of pita with garlic and then cut each into wedges.
Grill chicken until cooked through 3-4 minutes per side; let rest 5 minutes before slicing. To serve, spoon salad over grilled pita wedges, arrange chicken on top.

Thank you to Club Member Lisa Richardson for sharing this great recipe!

Penne with Curly Kale and Feta Cheese

½ cup chopped sweet onion
4 tablespoons Global Gardens California Estate Extra Virgin Olive Oil
(plus 2 tablespoons for drizzling)
2 cups chopped curly kale, leaves only
pinch of sea salt
½ teaspoon freshly ground black pepper
3 ounces good quality block-style feta cheese, cubed
5 ounces penne pasta
Grated parmesan cheese

Prepare penne according to package directions. While pasta is cooking, sauté onion in olive oil over medium heat for 3 minutes in a medium sauté pan. Add kale to pan and sauté for 5 minutes longer. Season with salt and ground pepper. Turn off heat and top with feta cheese.
When pasta is ready, divide between two pasta bowls. Top each serving of pasta with half of the kale mixture. Drizzle each serving with 1 additional tablespoon of olive oil. Pass grated parmesan and pepper grinder at the table.

Global Gardens Walnut Oil Pesto

Makes about two cups.
2 cups fresh basil
½ cup pine nuts
3 cloves of garlic peeled
6 tbsp Global Gardens Walnut Oil
2 tbsp Global Gardens Imported Greek Kalamata Olive Oil
½ cup of freshly grated parmesan cheese
¼ cup pecorino cheese
Sea salt and black pepper

Combine garlic, basil, salt, pepper and pine nuts in a food processor and pulse to combine, stopping machine once or twice to scrape sides with a spatula. Gradually add walnut oil and olive oil, pulsing to combine. Add grated cheese and process briefly. Do not over-grind or pesto will have very little texture. Taste and adjust seasoning, keeping in mind that the cheese adds salt so additional salt may not be needed. To store, put pesto in sterile jar/container cover with olive oil and refrigerate for up to 4 days.

Fruit Vinegar Reduction Glaze

Bring to a rolling boil any amount of Global Gardens fruit infused vinegars in a saucepan. Reduce to a low boil for 20 minutes; during the next 15-20 minutes watch and stir frequently until syrupy, being careful not to burn or caramelize! Ratio of reduction will be about one half of original measurement. TIP: Reduction will take less time if you used a wide skillet!

Use reduction glazes over meats, seafood, cheeses, fruits, cheesecake… anywhere you want to add sweet & sour! It’s easy to use any Global Gardens Champagne Vinegars this way….try them all!

Pomegranate Chicken Stir-Fry

Serves 4
3 chicken breasts, chopped
¼ cup cumin
1 pkg. ginger tea
2 cups chopped broccoli
3 tbsp. minced candied ginger
2 cups sliced purple cabbage
8 oz. chopped crimini mushrooms
½ jar Global Gardens Pomegranate Glaze
sea salt
cilantro garnish

Preferably use all organic ingredients!
Prepare tea in 2 cups water inside wok on cooktop. Cook chicken in boiling tea with half of the cumin. Remove to separate bowl and cook broccoli, ginger, mushrooms. Add chicken, remaining cumin, pomegranate glaze and cabbage until cooked. Serve over pasta or rice, garnish with cliantro sprigs.

Pomegranate Appetizer Spread

8 oz. Organic Cream Cheese, room temperature
3 tbsp. minced scallions
¼ cup Global Gardens Pomegranate Finishing Glaze
salt, fresh ground pepper, cilantro, pomegranate seed garnish

Stir first 3 ingredients together. Add salt and pepper to taste. Garnish with scallion greens, cilantro, pomegranate seeds. Serve with gluten-free crackers!

Mediterranean Sunshine Appetizer

12 oz. Organic Neufchatel or Cream Cheese
½ cup Global Gardens Mediterranean Finishing Glaze
12 Cherry Tomatoes
Sea Salt & Fresh Ground Pepper
Red Pepper & Lemon for Garnish

Chop cherry tomatoes and blend into cheese with salt & pepper.
Top with Global Gardens Meditteranean Glaze and garnish!

Asian Confetti Appetizer

12 oz. Organic Neufchatel or Cream Cheese
2 tbsp. minced scallions
2 tbsp. minced cilantro
½ cup Global Gardens Asian Finishing Glaze

Mix scallions and cilantro with cheese; blend well. Top with Global Gardens Asian Finishing Glaze. Garnish with scallion greens and cilantro.

Mediterranean Almonds

Enjoy this tasty product inspired by Vincent Van Gogh¹s lovely almond blossom paintings and fragrant mediterranean hillsides carpeted with herbs.

One 16 oz. jar Global Gardens Mediterranean Finishing Glaze to 3 lbs. organic raw almonds. Coat well in bowl. Place onto baking sheets covered with parchment paper (for easy clean up!) Bake for 20-25 minutes at 350 degrees until dark brown and aromatic.