Avocado Bruschetta with Balsamic Syrup

Serves 1 to 2

1/4 cup Olea Bella Traditional Balsamic Vinegar
1 tablespoon freshly squeezed lemon juice
Sea salt
2 slices levain bread, 1/2 inch thick
Olea Bella Arbequina Extra-virgin olive oil
1 large garlic clove, peeled, partially smashed
1 ripe but firm Hass avocado
Freshly ground black pepper

Combine balsamic vinegar, lemon juice and a pinch of sea salt in a small saucepan over medium heat. Bring to a boil, then reduce heat to a simmer. Cook until vinegar reduces by half and has a thick syrup consistency, about 5 minutes. Remove from heat and cool slightly.

Preheat oven broiler or grill pan. Brush bread slices on both sides with olive oil. Rub with garlic clove. Toast in oven or on pan until golden brown, turning once. Transfer to a plate.

Trim tip of avocado. Run knife vertically around center of avocado, cutting into flesh until knife meets the pit. Gently twist the avocado open and remove pit. Carefully remove the skin, keeping avocado intact. Thinly slice avocado halves crosswise. Arrange avocado slices on bread, overlapping in an accordian pattern. Brush with balsamic syrup. Sprinkle with sea salt flakes and generously season with black pepper.

Lynda Balslev is our resident Olea Bella personal chef. Creator and owner of the TasteFood blog, Lynda has created over 500 delicious & healthy recipes. Please visit her website at www.tastefoodblog.com for more mouth watering recipes!

These days I make pilaf from scratch – and you probably do, too, without realizing it. The principle behind pilaf is that rice, or another grain such as bulgur, is sautéed then steamed in a flavorful broth, along with a few aromatics such as onion, garlic and spices. When it’s ready to serve, the rice is fluffed to separate the grains, and fresh herbs may be added for flavor and adornment. So before you reach for a box of pilaf in the supermarket with a long list of ingredients, remember that it’s really quite easy – and much cheaper – to make your own from scratch

Farro Pilaf

This recipe replaces rice with farro, and includes toasted almonds, lemon, mint and parsley. It makes a hefty pilaf, which is nutty, fresh and packed with protein and nutrients. Depending on how salty your stock is, adjust the amount of salt to taste. Serves 6 as a side dish.

• 2 tablespoons Olea Bella Arbequina Extra-Virgin Olive Oil, divided
• 1 large shallot, finely chopped, about 1/4 cup
• 1 small garlic clove, minced
• 1 1/2 cups farro
• 2 1/4 cups chicken or vegetable stock
• 1 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne, or to taste
• 1/2 cup coarsely chopped toasted almonds (or pinenuts)
• 1 teaspoon finely grated lemon zest
• 1/2 cup Italian parsley leaves, chopped
• 1/4 cup fresh mint leaves, chopped

Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add shallot and garlic and sauté until shallot begins to soften, 2 minutes. Add farro and stir to coat the grains. Carefully add the stock (it will bubbly vigorously), salt, pepper and cayenne. Bring to a boil, then reduce heat to low. Cover and simmer until the farro is tender but chewy and liquid is absorbed, about 25 minutes. Remove from heat and fluff with a fork.  Transfer farro to a bowl. Add 1 tablespoon olive oil, almonds and lemon zest and stir to combine. Cool slightly. Before serving mix in parsley and mint. Serve warm or at room temperature.

Lynda Balslev is our resident Olea Bella personal chef. Creator and owner of the TasteFood blog, Lynda has created over 500 delicious & healthy recipes. Please visit her website at www.tastefoodblog.com for more mouth watering recipes!