Recipes

Best used as a side dish, and in the summer months when Tomatoes are in season.  These are loaded with flavor and will add to the aesthetic of your spread with its color and fresh look thanks to herb garnishes.

 

Ingredients Needed:

-1/2 cup Village Batch Organic Olive Oil, Koroneiki monovarietal

-1 tsp. Village Batch Organic Thyme

-1 tsp. Village Batch Organic Oregano

-1 tsp. Village Batch Hand Harvested Sea Salt

-2 pints whole cherry tomatoes

-Cracked black pepper to taste

-2 sprigs fresh Thyme and 1/2 cup fresh Sage to garnish

Instructions:

-Preheat oven to 400 degrees F, line a baking sheet with aluminum foil and place cherry tomatoes on top of lined baking sheet.

 

-Drizzle olive oil over the tomatoes and sprinkle dried Thyme, Oregano, Salt and black pepper.

 

-Roast for 30 minutes or until tomatoes blister

 

-Remove tomatoes and place on a serving dish, discarding most of the juices collected in foil.  Garnish with fresh Sage and Thyme.

Blistered Tomatoes with Herbs

 

 

Ingredients:

-1 cup Village Batch Organic Extra Virgin Olive Oil Koroneiki Variety

-1/2 cup Village Batch Balsamic Vinegar with Organic Wildflower Honey

-2 tsps Village Batch Hand Harvested Sea Salt

-1 tsp. Village Batch Organic Thyme

-1 tsp. Village Batch Organic Oregano 

-1 tsp. Village Batch Organic Rosemary

-1 tsp. Village Batch Organic Sage

-1 tsp. Village Batch Organic Red Basil

-1 tsp. dried Marjoram

-Crushed black pepper to taste

-2 Lemons Juiced

-5 cloves garlic minced

 

Instructions:

-Combine all Ingredients in a large shallow dish, stir well until mixture looks uniform.

 

-Place meat or poultry in marinade and let sit in the refrigerator for 2 hours or more before grilling or cooking.

Mediterranean Marinade for meat or poultry

The basis for a tender, delicious meat that will surely leave an impression.  Works great with Chicken, Lamb, Beef or Pork!  Let sit for at least a couple of hours in the fridge and up to 24 hours, the longer it sits, the more flavor you'll get in the final product!

If you're going to indulge when it comes to dessert, then might as well do it right!  Look to make this in the summer when Peaches are in season and you can use your grill for the perfect char

 

 

Ingredients:

-2 tbsp. of Village Batch Raw Organic Extra Virgin Olive Oil

-3 tbsp. of Village Batch Raw Organic Wildflower Honey

-1 tbsp. of Village Batch Balsamic Vinegar

-1 cup of slivered almonds

-2 cups of oatmeal

-1/2 cup of brown sugar

-4 peaches, halved and pitted

-ice cream, for serving, optional

 

Instructions: 

-Make the topping: in a small saucepan, heat the Olive Oil over medium heat. Add the almonds, oatmeal, and brown sugar, then toast until slightly browned and fragrant, about five minutes. Set aside to cool.

-Heat grill to medium. Meanwhile, in a small bowl, mix the Village Batch Raw Organic Wildflower Honey and Village Batch Balsamic Vinegar until smooth. Set aside.

-Using a basting brush, brush the insides of the peaches with the honey and balsamic mixture. Set peaches facedown on the grill, and grill for three to five minutes, until honey has caramelized. Reserve extra honey and balsamic mixture for serving.

-To serve, top peaches with ice cream, extra honey and balsamic mixture, and almond topping.

Balsamic and Honey Glazed Peaches

 

Ingredients:

-1 Squash, any type will work, but we prefer the Acorn Squash

-1 tbsp Village Batch Organic Extra Virgin Olive Oil, Manaki monovarietal

-1 tsp Village Batch Hand Harvested Sea Salt

-1 tsp Village Batch Organic Red Basil

-Ground black pepper to taste

 

 

Directions:
-Cut squash in half *tip - cut the stem off first so you can prop it up on the exposed flat surface to avoid it rolling around dangerously as you cut down the middle*


-Scoop seeds out with a spoon


-Drizzle Village Batch Organic olive oil on top


-Sprinkle spices on top, get creative but also keep it simple, we opted for sea salt flakes, fresh ground black pepper, and our red basil


-Roast in the oven at 400° for about an hour, or until the squash is tender enough to stick a fork in easily.
 

Baked Spiced Squash

A perfect side dish for the fall and one that is way too rewarding for how simple it is to make.

 

 

Ingredients:

-¾ cup of Village Batch Organic Extra Virgin Olive Oil Manaki variety

-¼ tsp Village Batch Hand Harvested Sea Salt

-1 ½ cup of all-purpose flour, plus more for dusting pan

-1 tsp baking powder

-½ tsp baking soda

-3 large eggs, room temperature

-1 cup granulated sugar

-1 tbsp lemon zest (from about 2 lemons)

-1 cup of whole milk

-¼ cup of lemon juice

-Powdered sugar for dusting the top, optional

 

Instructions: 

-Preheat oven to 350 degrees F

-Grease a 9 inch round baking pan

-In a large bowl, whisk together flour, baking powder, baking soda and salt. Set Aside.

-In a medium bowl, toss together sugar and lemon zest until combined. Add eggs and whisk well until combined. Whisk in Olive Oil. Add lemon juice and milk and whisk until combined.

-Add the wet mixture to the dry flour mixture and fold together with a rubber spatula until combined and smooth. Be careful not to overmix the batter.

-Scrape the cake batter into the greased 9 inch cake pan. Bake for 40-45 minutes or until golden and a skewer inserted into the center of the cake comes out clean.

-Allow cake to cool completely on a wire rack.

-Optional: dust cake lightly with powdered sugar before serving, and add a dollop of freshly whipped cream!

Lemon Olive Oil Cake