olive oil

roasted citrus salad

Revamp your salad game to keep from getting bored towards the end of a salad filled summer. Roasted caramelized oranges are just what you need to add depth and complexity to mundane salads. Pair them with the bitter tang of arugula and smooth avocado and you get a salad that’ll feel sinfully gourmet.

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Roasted Citrus & Avocado Salad

Serves 4-6

Adapted from bon appétit

Ingredients:

  • 2 large oranges, peeled and sliced, seeds removed *
  • 4 tablespoons olive oil, divided
  • salt & pepper
  • 1/4 small red onion, thin sliced
  • juice of 1/2 lemon
  • 2 handfuls arugula
  • 1 cup chopped romaine lettuce
  • 1/2 cucumber, sliced
  • 1/2 avocado, sliced
  • 1 tbsp white balsamic vinegar

Directions:

IMG_5736Preheat your oven to 425′ F. Toss your citrus slices with 2 tablespoons of the olive oil on a baking sheet. Sprinkle with salt and pepper and roast your citrus, flipping occasionally, until you get a light char and a caramelized sweet scent (10-15 minutes). Let cool. **

 

Meanwhile, combine your onion and lemon juice in a small bowl. Allow to sit for 5 minutes, this will soften and mellow out the flavor of your onions.

In a large serving bowl, combine arugula, romaine, cucumbers, avocado, and roasted citrus. Pour onions and lemon juice over greens. Drizzle with remaining 2 tablespoons olive oil and white balsamic vinegar. Toss to coat

 

* Don’t feel like you’re limited to oranges here. If you’ve got blood oranges or love the taste of grapefruit try those! You could even do lemons for more flavor.

** Feel free to make your oranges ahead of time and keep in the fridge. They stayed pretty nicely for me and were in the fridge all day.

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We ate this tasty little salad with some tangy korean ribs and potato salad (recipes to come), but it was great with some pesto chicken salad the next day too!

 

 

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olive oil mayo

Are you a mayo lover? Do you despise mayo with a deep-seated fiery passion? Either way, I need you to throw out everything you think about mayo right now and try this insanely easy, no added garbage, fresh made olive oil mayo. Theres no industrial vegetable oils in this stuff, just healthy fats that can be spiced up and added to give those healthy dishes of yours the fun kick they need.

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Olive Oil Mayo

Makes roughly 1 1/4 cups

Ingredients:

  • 1 cup + 2 tbsp light tasting olive oil**
  • 1 tbsp lemon juice
  • 1/2 tsp sea salt
  • 1 large egg

Directions:

In a blender, combine 1/4 cup of your olive oil, lemon juice, salt, and the egg. Cover the blender and let these ingredients come to room temperature for 20-30 minutes (this will allow the ingredients to fully form the emulsion you need).

Run the blender on low for 30 seconds, then remove the insert from the lid and begin to drizzle the rest of the olive oil in. POUR SLOWLY in a thin stream (not too fast, not too slow) and increase blender speed from low to medium. Keep pouring slowly until all the oil is integrated.

Scoop out into a container and store in the fridge. The mayo will last you until the egg’s marked expiration date.

** Note: definitely use the light tasting olive oil. The regular stuff is too potent and will overpower your mayo.

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Recipe from The Performance Paleo Cookbook

herb citrus chicken

This chicken is bitchin’. It’s flavorful and fall-off-the-bone tender. Goodluck not taking seconds.

Herb Citrus ChickenIMG_5491

Serves 4-6 with leftovers

Ingredients:

  • 1/2 cup olive oil
  • 6 cloves garlic, minced
  • 1 tablespoon agave nectar (or honey)
  • 3 whole lemons, 2 juiced and 1 sliced
  • 2 oranges, juiced
  • 1.5 tablespoon italian seasoning
  • 1 tsp paprika
  • 2tsp onion powder
  • 1/2 tsp crushed red pepper flakes
  • dried parsley, basil, oregano
  • sea salt and crushed black pepper
  • Roughly 24 pieces bone in chicken parts (2 packs drumsticks & 2 packs thighs), pat dry
  • 1 medium onion, thin sliced
  • 2 tsp dried thyme, or fresh chopped
  • 1.5 tablespoon dried rosemary, or fresh chopped

Directions:

  1. In a small bowl or directly into a large gallon ziplock bag mix together olive oil, garlic, agave, lemon juice, orange juice, italian seasoning, paprika, onion powder, crushed red pepper, and a healthy dose of dried parsley, basil, oregano, sea salt, and black pepper to your liking. (the herb amounts all depend on how herby you want your chicken. I just added a few shakes of each).
  2. Place chicken and olive oil mix into the large gallon ziplock, mix around, and allow to marinade for a few hours, up to overnight in the refrigerator.
  3. Preheat oven to 400 degrees F.
  4. Place chicken in two 13 x 9 inch glass baking dishes, distributing chicken and all the marinating juices evenly. Arrange slices of lemon and onion around and on top of chicken.
  5. Sprinkle generously with the thyme and rosemary if you’d like even more herb flavor (optional)
  6. Bake for 1 hour, uncovered, or until chicken is cooked and juices run clear.
  7. Remove from oven, serve it all up and chow down!

You can make this recipe with chicken breasts instead of parts the exact same way, but only bake for 30-40 minutes instead of an hour. This chicken is great with a nice big salad or vibrant green broccoli and brown rice.