Summer is the perfect time to enjoy some of Marisolio’s olive oils and balsamic vinegars. The weather is so conducive to salads and grilling, and we are here to offer some suggestions on how to put this month’s sale products to use in your recipes. The following three recipes would be an outstanding summer barbeque to honor the Graduate or special Father in your life.
One of my favorite ways to use our Strawberry Balsamic is in a Strawberry/Romaine salad. Combine chopped or torn romaine leaves with some slice strawberries, sliced almonds, and shredded jack cheese for a salad base that is out of this world. Combine two parts Marisolio Eureka Lemon Olive Oil with one part Marisolio Strawberry Balsamic for an easy dressing. For a variation, substitute fresh spinach for the romaine. This salad is one that will be requested over and over during strawberry season!
Do you ever make Beer Can Chicken? This is such a fun thing to make on the grill. Before seasoning the chicken, rub Marisolio Milanese Gremolata Olive Oil generously all over it. Season well with your favorite Italian seasoning mixture. Open your beer can and drink about half of it (or pour it into the bottom of the pan). Put a pinch of rosemary, thyme, garlic, and the juice of one lemon into the beer. Make a few more holes in the top of the beer can with a can opener. Shove the chicken cavity over the beer can. You can actually get special beer can chicken holders for this that make it a bit easier.
Grill over indirect medium heat(350-450 degrees F) until juices run clear and internal temperature reaches 180 degrees F in the breast, about 1 1/4 -1 1/2 hours. Let the chicken rest for about 10 minutes before removing from beer can and cutting up. Enjoy the juiciest chicken ever!
This Red Potato Salad with Dill is just the right recipe for those warm days when making your twenty ingredient American potato salad seems like just too much trouble. Boil up a pound or so of little red potatoes. Don’t bother to peel them (we want this to be easy, right?). When done, cut in half or into quarters. Chop up some dill and tarragon from the garden if you have it (otherwise use dried herbs), and about half a sweet onion. Combine two parts Marisolio Wild Fernleaf Dill Olive Oil with one part lemon juice and toss over potato mixture. Salt and pepper to taste. Serve cool or at room temperature.
Hope you enjoyed these ways to utilize some of our excellent products! Stop by the shop at 488 Main Street in Murphys to do some tasting. If that isn’t possible, order online at www.marisolio.com or give us a call at (209) 728-8853.