Ingredients:
3 cups organic baby spinach
1 small head of organic romaine, trimmed, leaves left whole
4 large eggs, hard boiled, cooled, peeled, halved
1 English or hot house cucumber
2 large heirloom tomatoes cut into large slices (or 2 cups cherry tomatoes)
1/2 pound washed, trimmed fresh green beans, par boiled and cooled
2 pounds new potatoes boiled in salt water until just fork tender, and cooled
2 teaspoons capers
1/2 small red onion sliced thinly (about 1/2 cup)
1 cup stuffed olives (sold at The Tubby Olive)
fresh chopped Italian parsley leaves for garnish (optional)
fresh ground pepper to taste
1 pound of cooked and cooled meat/protein of choice such as smoked, poached or grilled salmon, poached or grilled chicken, grilled steak, seared tuna, fried or baked tofu, etc. (there are no wrong answers here)

Dressing
1/4 cup freshly grated Parmesan cheese
3 tablespoons Tubby Olive Champagne Vinegar
1 tablespoon fresh squeezed lemon juice
1 teaspoon grainy mustard
1/2 teaspoon fresh ground pepper
1 anchovy fillet (optional)
2 medium garlic cloves, crushed
1/2 teaspoon salt
1 cup of your favorite Tubby Olive EVOO, like Nocellara or
Tubby Olive Infused Olive Oil like Wild Fernleaf Dill 

Add the vinegar, lemon juice, anchovy fillet, mustard, garlic, salt, pepper, and cheese to the jar of a blender or food processor bowl. Pulse to combine well. Slowly drizzle in the olive oil until thickened.

Assembly
In a large bowl, toss the cooked and cooled baby potatoes with two tablespoons of the dressing. On a large platter just before serving, arrange a bed of baby spinach topped with the whole Romaine lettuce leaves. Arrange the various components around the platter with the meat, fish or protein showcased in the center. Add a grind of fresh black pepper and serve the platter with the dressing on the side.

Serves 6 as a meal or up to 10 as a starter.

The post Smoked Salmon Nicoise Salad appeared first on The Tubby Olive.

In Southern California we don’t get an “Indian Summer” with beautiful fall leaves, cooler days, apple picking in the country… no – it is hot hot hot! It can be June Gloom all summer but when fall rolls around it is all of a sudden sunny with the usual palm trees swaying in the breeze. So what is a former New Yorker to do? Have a dinner party with a “Fall Theme” of course!

I have been playing Bunko (or some call it “Drunko”) for over 12 years with the same neighborhood ladies. We are a tight group, rather snobby, and pride ourselves on our good food and wine choices. I like to think that we try to out do each other at this monthly get together. That means cool it on the processed Costco appetizers, or at least keep the Trader Joe’s mini quiches to a minimum. Here are some of my tried and true recipe suggestions for this time of year. You can mix and match depending on the size of your crowd, find san diego room addition near me

FALL DINNER PARTY IDEAS:

Basic Cheese, Nuts and Crackers – I like to put out a variety. For a fall theme include smoked cheeses, like a smoky Gouda. I prefer Sharp Cheddar, Brie, and one gourmet type like Humboldt Fog Goat Cheese, Point Reyes Blue Cheese, or a nice Parmigiano Reggiano. I also like a Horseradish cheddar at this time of year. Buy some mixed good quality nuts or buy raw walnuts or almonds and sauté them in a pan on low heat with some plain sugar and pumpkin pie spice for a real treat. You can add a bit of butter to the pan, but you don’t have to.

Apple Cider Martinis with Graham cracker Sugar Rims – the Bartender Dan at Big Canyon Country Club and I invented this Fall drink. Take 2 quarts of spiced apple cider (use mulling spices and fresh fruit like lemons, oranges and limes to stew cider in a big pot.) Take a martini shaker and put lots of ice in it. Only add alcohol if you are over 21 and just a little bit or you will regret it. I would add vanilla vodka – 1/2 ounce per drink, vacation rental cleaning service the best companies in san jose. Take a lemon slice and run it around the rim of a martini glass. Dip it into the graham cracker sugar crumbs on a plate. Then pour the ice cold cider mixture into the glass and serve. It is so good.

The post Fall Salad with Red Apple-Walnut Vinaigrette appeared first on The Tubby Olive.

Ingredients:

Mixed Greens, arugula, and/or spinach
Seasonal berries, citrus fruit and/or beets
Goat, Blue or Feta cheese
Walnuts or Almonds, sliced or chopped

Vinaigrette possibilities, just whisk together any of these combinations, or make up your own:

Basil Olive Oil & Fig Balsamic
Blood Orange Olive Oil & Dark Chocolate Balsamic
18 yr Aged Traditional Balsamic & Oro Bailen Picual Olive Oil
Tuscan Herb Olive Oil & Sicilian Lemon Balsamic
Cranberry Pear Balsamic & Persian Lime Olive Oil
Pomegranate Balsamic & Lemon Olive Oil
Raspberry Balsamic (Dark or White) & Walnut Oil

The post 5 Ingredient Salad: Mixed Greens With Seasonal Fruit & Balsamic Vinaigrette appeared first on The Tubby Olive.

In a large bowl, whisk the red onion with the Champagne Vinegar and let stand for 10 minutes. Whisk in the olive oil and Dijon
mustard and season with salt and pepper. Add the tomatoes, beef and avocados and toss to coat. Season with salt and pepper and
toss again. Fold in the dill and tarragon and serve immediately.

For more recipes, go to www.tubbyolive.com.

The post Steak and Tomato Salad appeared first on The Tubby Olive.

Arranged sliced tomatoes on a plate.  Sprinkle with salt and pepper.  Whisk balsamic and extra virgin olive oil together.  Place a slice of mozzarella on each slice of tomato and sprinkle with basil chiffonade painterly.  Drizzle with the vinaigrette and serve.

The post Caprese Salad With White Balsamic Vinaigrette appeared first on The Tubby Olive.

Cut kernels off cob after corn has cooled.  Toss kernels with all ingredients except basil.  Refrigerate 30 minutes or up to two hours before serving, letting flavors incorporate.  Before serving, add basil and toss lightly.  Serve cold or at room temperature.

The post Mary’s Corn Salad appeared first on The Tubby Olive.

Spread
3 – 15.5 oz cans of white cannellini beans, drained (or 2.5 cups cooked cooled beans, drained)
2 cloves fresh garlic
1/3 cup Tubby Olive Dill Olive Oil
1 Tablespoon fresh squeezed lemon juice
Sea salt to taste
Your favorite Tubby Olive Extra Virgin Olive Oil for drizzling

The post Dill and Lemon White Bean Spread appeared first on The Tubby Olive.