Dressings and Dips for Every Occasion

Ingredients:

For the base- Cream:

1 cup raw cashews

1 cup Cool Earth Creamery Oat Milk

For the simple syrup:

¼ cup Lake Missoula Tea Company Pleistocene Peach Herbal Tea

1 cup granulated sugar

1 cup water 

For the Peachy Cream:

Cashew Cream

¼ cup simple syrup

1TBSP Olive U Bordeaux Cherry Dark Balsamic Vinegar

1 tsp Kosher Salt

Instructions:

Place the cashews and the oat milk in the blender or bullet shake and allow to sit for at least an hour.

In the meantime, make the simple syrup. In a 2-quart pot, add the water and sugar. Boil.  Reduce heat to medium and add tea leaves.

Simmer for 15-20 minutes and allow liquid to thicken and become syrupy. 

Remove from heat and strain.

Allow to cool off and refrigerate.

Combine ¼ cup of the simple syrup with oat cream, bordeaux cherry balsamic, and salt to make the peachy cream.

Taste, and if you like it sweeter, add more simple syrup.

*Many thanks to Chef Claudia Krevat for incorporating Olive U Balsamic Vinegar in this amazing recipe at the 2024 Food & Beverage Show. For more recipes from Chef Claudia, go to: 

https://www.claudiasmesa.com/post/montana-food-beverage-show

Ingredients:

1 cup Olive U G​arlic balsamic vinegar

3/4 cup ketchup

1/3 cup brown sugar

1/2 tsp garlic powder

1 Tbsp Worcestershire sauce

1 Tbsp Dijon mustard

1/4 tsp salt

1/4 tsp black pepper

Instructions:

Whisk together all ingredients in a medium saucepan. 

Bring to a boil. Reduce heat and simmer over medium heat 

until thickened, about 15 minutes.

Ingredients:

1 tbsp Garlic Balsamic Vinegar

½ cup Oregano Infused Olive Oil

Freshly ground black pepper

A pinch of red pepper flakes

Salt

Grated Parmesan or Romano cheese

Instructions:

Place the Oregano Infused Olive Oil in a shallow bowl. Add some Garlic Balsamic Vinegar in the center.

Sprinkle some red pepper flakes, ground black pepper and salt.

Top it with a coating of Parmesan or Romano cheese.

Ingredients: 

1 Avocado

2 cups fresh Basil

3 Garlic Cloves

1/4 cup Basil Lemongrass Olive Oil 

1/2 cup Pine Nuts 

Instructions: 

Strip Basil leaves from stems, and add to food processor, along with Avocado, pine nuts, and garlic. 

Pulse until finely chopped. 

Add Basil Lemongrass Olive Oil. 

Form a thick paste. 

Ingredients:

2 cloves Garlic

1 Lemon 

2 tsp Italian Seasoning

10 grinds Black pepper

3 pinches Salt

1/4 cup Oregano Olive Oil

3 Tbsp Red Wine Vinegar

Instructions: 

Blend well until it makes a thick dressing. 

Ingredients: 

1 tbsp dried minced garlic

1 tbsp dried parsley

1 tbsp dried basil

1 tbsp dried rosemary

1 1/2 tsp dried oregano

1 tsp crushed red pepper flakes

1/2 tsp salt

1/2 tsp freshly ground black pepper

1/2 c Tuscan Herb Olive Oil

Instructions:

Mix all dry ingredients together in small bowl, then add oil. 

Ingredients: 

1 clove garlic (minced)

1 tsp Dijon mustard

2 tbsp Meyer Lemon Olive Oil

1/4 c lemon juice

1/2 tbsp basil (finely chopped)

2 tbsp parsley (finely chopped)

Optional: dash of salt and pepper, to taste

Instructions: 

In a small bowl, combine the minced garlic, the Dijon mustard, olive oil and lemon juice and use a fork or a small whisk to whisk everything together until fully incorporated and the olive oil won't separate. This will probably take a minute or two longer than you think.

Next, stir in the finely chopped fresh basil and fresh parsley and combine well. 

Finally, taste your dressing, and add a bit of salt and pepper to taste, if you'd like and stir or whisk together again to combine.