Page 33 - AAA Every Day – AAA Hudson Valley – May/June 2022

Summertime Recipes from Oliva!
Berry Salad with
Lavender Sage
Vinaigrette
2 Servings
Prep Time: 10 min Total Time: 10 min
Ingredients
3 tablespoons Olíva! Sage Fused Olive Oil
11⁄2 tablespoons Olíva! Lavender Dark Balsamic
5 ounces mixed spring greens and arugula (about 1⁄2 container of each) 1⁄2 cup strawberries, sliced
1⁄2 cup blueberries
1⁄4 red onion, shaved thin
1 avocado, sliced
1⁄4 cup feta, crumbled
a handful of slivered almonds (optional)
salt & pepper
Directions
1. Slice the strawberries, avocado and red onion.
2. In a small bowl, combine the Sage Olive Oil and Lavender
Dark Balsamic until emulsified. Add a touch of salt and
pepper to season.
3. Add the greens to a large mixing bowl and toss
until coated with the vinaigrette. Add the strawberries, blueberries, red onion, feta and almonds. Gently fold all ingredients together.
4. Top with the slices of avocado and finish with an additional drizzle of Lavender Dark Balsamic. Enjoy!
Directions
1. Combine the Oliva! Olive Wood Smoked Olive Oil, Oliva! Red Apple Dark Balsamic, soy sauce, Worcestershire sauce, Dijon mustard, lemon juice, minced garlic and pepper into a bowl and whisk until combined. Place in sprigs of fresh rosemary and set aside.
2. Cut the steak into equal-sized cubes that are roughly 11⁄4-11⁄2 inches on all sides so every piece cooks evenly. Place cubed steak into a ziplock bag and marinate for a minimum of 3 hours, but a maximum of 6 hours. Remove from the fridge 30 minutes before cooking to bring it closer to room temperature.
3. Cut the peppers and onions into the same size pieces as the steak. You want everything to be as close to the same size as possible. This will ensure even cooking. (You do not have to cut the mushrooms) Toss the veggies with the Oliva! EVOO, garlic powder, onion powder, salt and pepper.
4. Assemble the skewers alternating veggies and meat until you run
out of pieces. Reserve a few tablespoons of the marinade for later. Preheat the grill to 400 degrees. (If you do not have a grill, you can preheat the oven to 400 degrees and bake on a baking sheet for 10-12 minutes. This is where the Olive Wood Smoked Olive Oil shines! It adds that “smoky grill” flavor when you do not have a grill available.)
5. Grill your kabobs for 4 minutes on one side. Halfway through cooking, brush the steak with the reserved marinade to keep it extra juicy. Flip the kabobs over, brush the other side. Continue cooking for another 4 minutes for medium to medium-rare.
6. Remove from the heat at your desired doneness and allow them to rest for 5 minutes. The internal temperature should read around 140-145 degrees for medium. Enjoy!
Grilled Steak & Veggie Kabobs
4 Servings
Prep Time: 35 min Cook Time: 10 min Total Time: 45 min
Ingredients
Steak Marinade
2 pounds top sirloin or New York strip
1⁄4 cup Olíva! Olive Wood Smoked Olive Oil
2 tablespoons Olíva! Red Apple Dark Balsamic 3 tablespoons low-sodium soy sauce
2 tablespoons Worcestershire sauce
2 teaspoons lemon juice
2 teaspoons Dijon mustard
2 cloves garlic, minced
1⁄2 teaspoon black pepper
2 sprigs rosemary
wooden or metal skewers
Veggies
3 tablespoons Olíva! EVOO
3 bell peppers (red, green, yellow for color variation) 1 large red onion
8 ounces of baby bella mushrooms
1⁄2 teaspoon garlic powder
1⁄2 teaspoon onion powder
salt and pepper to taste
Oliva! Gourmet Olive Oils and Vinegars is a AAA Discounts & Rewards Partner with locations in Guilderland, New York; Rhinebeck, New York; and Lenox, Mas- sachusetts. Now through July 31, get 10% off the Oliva! flavors listed in these recipes. Use code SIZZLE in-store or at olivaevoo.com.
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