- Make pasta salad skewers with red and green peppers, cherry tomatoes, tortellini pasta drizzled with Jalapeño-Garlic Olive Oil.
- Marinate tilapia in Agrumato Lime Olive Oil and Coconut Mango Balsamic, grill.
- Toss asaragus and shrimp in a ziplock with Agrumato Lemon Olive Oil. Roast in a 400° oven approximately 9 minutes. Serve over angel hair pasta.
- Finish freshly roasted root vegetables with a drizzle of Modena Reserve Balsamic.
- Soak slices of fresh pineapple in Habanero Olive Oil for 15 minutes, then char-grill.
- Combine 1/3 cup of Pear Balsamic with 2 tsp fresh chopped tarragon for a chicken marinade.
- Make healthy slaw by tossing finely chopped cabbage in Champagne Pear Vinegar.
- Finish off steamed broccoli with sautéed mushrooms and a drizzle of White Truffle Olive Oil.
- Add 1/3 cup of Pomegranate Balsamic to sautéed shallots. Simmer until slightly thickened. Finish with a splash of white wine and drizzle over grilled pork tenderloin.
- Saute zucchini, yellow squash and scallions in Agrumato Lemon Olive Oil at medium heat. Toss with cooked orzo, parsley, goat cheese, sea salt and pepper.
- Roast cherry tomatoes in Sonoma Smoked Olive Oil with sea salt and pepper. Spoon over hot, cooked pasta. Add small fresh Mozzarella balls and fresh basil.
- Finish fish tacos with a sauce of equal parts Santa Fe Smoked Olive Oil and Pineapple Balsamic.
- Combine Dark Chocolate Balsamic with Santa Fe Smoked Olive Oil. Marinate rib eye steaks, then grill.
- Poach or scramble your eggs in Jalapeño-Garlic Olive Oil.
- Cook your French Toast in Agrumato Blood Orange Olive Oil. Finish with drizzle of Raspberry Balsamic.
- Toss cantelope and honey dew melon in Pear Balsamic. Rest for 15 min.
- Scramble eggs with hearty mushrooms and scallions. Finish with a drizzle of Modena Reserve Balsamic.
- Drizzle Red Apple Balsamic into oatmeal for natural sweetness.
- Breakfast salad: arugula, sliced heirloom tomatoes, fanned avocado, egg over medium with sea salt and cracked pepper. Feta cheese sprinkle. Ascolano Extra Virgin Olive Oil finish.
- Finish hot, fresh popped popcorn with White Truffle Olive Oil and crunchy sea salt.
- Fill endive cups with a mixture of chopped walnuts, cranberries, apples and blue cheese crumbles. Drizzle thick Red Apple Balsamic on top.
- Splash White Reserve Balsamic over fresh sliced peaches then dust with nutmeg.
- Drizzle reduced Fig Balsamic on crostini with goat cheese. Garnish with fresh basil.
- For fresh bread dipping, Tuscan Herb Olive Oil and 25 Star Balsamic, sea salt and pepper.
- Place spears of firm mozzarella and cherry tomatoes in a shallow dish drizzle with Basil Olive Oil and Modena Reserve Balsamic, sea salt and pepper.
- Toss watermelon with Honey Balsamic, top with feta cheese crumbles, fresh mint and ground pepper.
- Drizzle half-baked brownies with Chocolate, Raspberry or Bordeaux Cherry Balsamic, then finish baking.
- Wrap cantelope in proscuitto Drizzle with Jalapeño Olive Oil.
- Top flatbread with rounds of brie, sautéed scallions and a sprinkle of fresh sage. After cheese is melted, finish with a drizzle of Raspberry Aged Balsamic.
- Liven up grilled peaches or pears with Modena Reserve Balsamic.
- Marinate tilapia in Agrumato Lime Olive Oil with a splash of Pineapple Balsamic, and then grill. Serve with toasted coconut shavings.
- Pulse 1 garlic clove, 2 Tbsp. Agrumato Lime Olive Oil, a bunch of cilantro and a pinch of sea salt in mini food processor. Pour over hot cooked jasmine or brown rice.
- Halve firm tomatoes, drizzle with Tuscan Herb Olive Oil and dust with freshly grated Parmesan, sea salt and pepper to taste. Broil until cheese is melted.
- Toss chilled watermelon cubes with Honey Balsamic. Add crumbled feta or goat cheese, top with fresh chopped mint and freshly ground pepper.
- Toss uncooked shrimp and asparagus with Jalapeño Olive Oil. Place on cookie sheet in 400˚oven for 9 minutes. Finish with Habanero Sea Salt for a real spice kick!
- Scramble eggs, diced bell pepper, and tomatoes in Jalapeño-Garlic Olive Oil for a jump-start breakfast.
- Alternate fresh slices of tomato with thin slices of low-fat mozzarella. Drizzle with Basil Olive Oil. Finish with Fleur de Sel Salt and freshly ground
- Combine Dark Chocolate Balsamic with Santa Fe Smoked Olive Oil for a healthy and exotic barbecue sauce.
- Cube fresh pineapple. Drizzle with Dark Chocolate Balsamic. Garnish with fresh mint.
- Substitute Agrumato Blood Orange Oil in cakes, cookies and brownies for a great flavor enhancer.
- Mix Sesame Seed Oil with Pacific Spice Vinegar to make an Asian vinaigrette.
- Soak thick slices of fresh pineapple in Habanero Olive Oil for 1 hour. Char-grill for a tasty treat.
- Finish freshly made guacamole with a drizzle of Agrumato Lime Olive Oil.
- Add 1 Tbsp. of Lemon or Peach Balsamic to a tall glass of sparkling water for a refreshing drink.
- Mix 25 Star Balsamic and Tuscan Herb Olive Oil for a healthy alternative to mayo on sandwiches.
- Combine ½ cup Tangerine Balsamic and 2 tsp. freshly chopped tarragon for chicken marinade.
- Layer vanilla yogurt, chopped fresh fruit, and granola in a parfait glass. Drizzle Bordeaux Cherry Balsamic to finish.
- Toss roasted beets, turnips, and other root vegetables with Rosemary Olive Oil.
- Make healthy slaw by tossing finely shredded cabbage with Champagne Pear Vinegar.
- Roast long slices of eggplant in Garlic Olive Oil for a versatile side dish or salad topper.
- Cube sweet potatoes and toss with Santa Fe Smoked Olive Oil. Roast at 350˚. Finish with Black Cyprus Flake Salt and freshly ground pepper.
- Brush freshly roasted corn on the cob with Jalapeño-Garlic Olive Oil or Agrumato Lime Olive Oil.
- Drizzle Tuscan Herb Olive Oil on toasted, sliced baguette.
- Simmer 25 Star Balsamic for 3 minutes to reduce. Drizzle over roasted cauliflower and finish with freshly grated Parmesan.
- Dip sushi in a vinaigrette of Sesame Seed Oil and Serrano Chili Honey Balsamic.
- Toss shredded Romaine, black beans, corn, salsa and cubed avocado. Dress with Argumato Lime Olive Oil and Serrano Chili Honey Balsamic.
- Marinate salmon in Modena Reserve Balsamic and Basil Olive Oil. Season with sea salt and freshly ground pepper, then broil in toaster oven. Serve with roasted sugar snap peas.
- Toss carrot chunks in Rosemary Olive Oil and White Reserve Balsamic, sea salt, pepper and pinch of coarsely chopped fresh rosemary. Roast in oven at 350˚.
- Finish off steamed broccoli with sautéed mushrooms and a luxurious drizzle of White Truffle Olive Oil.
- Drizzle White Reserve Balsamic over fresh cut peaches. Let stand 5 minutes. Dust with cinnamon and nutmeg.
- Dip steamed artichokes in 25 Star Balsamic instead of butter.
- Wrap cantaloupe with prosciutto. Serve on skewers drizzled with Jalapeño Olive Oil.
- Toss asparagus in Agrumato Lemon Olive Oil. Roast in the oven at 400˚ until just starting to brown. Finish with sea salt and freshly ground pepper.
- Put 1 Tbsp. of Lemon Balsamic and 2 tsp. Basil Olive Oil in a large Ziploc bag. Add Romaine pieces until bag is almost full. Shake bag to lightly coat lettuce. Works great for any Cleo’s Perfect Pairings!
- Add ½ cup of Red Apple Balsamic to 3 Tbsp. sautéed shallots or spring onions. Simmer until slightly thick- ened (2 mins). Add a splash of white wine. Drizzle over lean pork tenderloin that has been grilled or broiled.
- For homemade pita chips, drizzle Garlic Olive Oil on pita pieces. Sprinkle with fresh rosemary and sea salt, then toast.
- Create mango salsa! Dice fresh mango, red onion, and green pepper. Toss in Pineapple Balsamic.
- Roast wedges of cabbage in oven at 375˚. Drizzle with Serrano Chili Honey Balsamic.
- Roast Brussels sprouts in Red Apple Balsamic and Basil Olive Oil. Finish with Applewood Smoked Salt.
- Roast and mash Jerusalem artichokes. Drizzle with Champagne Pear Vinegar and Cleo’s Olive Oil.
- Drizzle Bordeaux Cherry Balsamic on a scoop of lemon sorbet.
- Toss scallops with 2 Tbsp. of Jalapeño-Garlic Olive Oil. Broil and finish with sea salt and freshly ground pepper.
- Drizzle 1 tsp. of White Truffle Olive Oil in hot brown or wild rice.
- Enhance freshly made marinara sauce with a finish of Basil Olive Oil.
- Serve carrot sticks & sliced bell peppers with hummus finished with a drizzle of Agrumato Lime Olive Oil.
- Cube cooked chicken, add finely chopped spring onions and a drizzle of Santa Fe Smoked Olive Oil for a healthy version of chicken salad. Serve with avocado slices.
- Steam cauliflower florets and add 3 Tbsp. milk, 2 Tbsp. low-fat sour cream, pepper and Fleur de Sel Sea Salt. Mash. Finish with a drizzle of White Truffle Olive Oil.
- Drizzle poached pears with Pomegranate Balsamic.
- Reduce Bordeaux Cherry Balsamic with shallots, red wine and garlic. Drizzle over filet mignon.
- Steam fresh green beans until just tender. Toss in a skillet with 1 Tbsp. hot Garlic Olive Oil and finish with a splash of soy sauce.
- Drizzle slices of cantaloupe with White Reserve Balsamic and top with a handful of blueberries.
- Top sliced, fresh cantaloupe with Peach Balsamic, snipped fresh mint, and toasted walnut pieces. Add cottage cheese to make a complete meal.
- Marinate thinly sliced cucumber and onions in Honey Balsamic. Serve with toasted sesame seeds.
- Sauté tofu and vegetables in Sesame Seed Oil and soy sauce. Finish with Pineapple Balsamic.
- Top roasted mushrooms, shallots and Vidalia onions with a mix of Basil Olive Oil and Fig Balsamic. Finish with a squeeze of lemon juice.
- Top Romaine with canned tuna. Drizzle with Agrumato Lemon Olive Oil and finish with chopped dill and capers.
- Drizzle White Reserve Balsamic over fresh fruit sorbet.
- Toss mesclun lettuce, cranberries, dried walnuts and goat cheese. Dress lightly with Fig Balsamic.
- Remove insides of baked potato. Drizzle cooked skins with Rosemary Olive Oil and a sprinkle of sea salt.
- Toss fresh mozzarella cubes, melons and berries with 25 Star Balsamic.
