2 (15-ounce) cans black beans, rinsed and drained
1 (17-ounce) package frozen whole kernel corn, thawed
2 large tomatoes, seeded and diced
1 large avocado, peeled and diced
1 small onion, diced
1/8 to 1/4 cup chopped fresh cilantro leaves
2 tablespoons We Olive Meyer Lemon Bulk Olive Oil
2 tablespoon Sparrow Lane Golden Balsamic
Salt and pepper
Mix all ingredients thoroughly in a large bowl. Cover and chill overnight. Taste and add salt, pepper or more lime juice as necessary. Serve with tortilla chips as an appetizer, or with grilled chicken breast as a meal.
SLOW COOKED PORK SHOULDER
This recipe has been provided by one of our faithful customers, Diane Bahr. Enjoy!
4-5 lb bone-in pork shoulder
2 tablespoons Emeril’s Essence seasoning (I make my own because pre-made at the store is not as good)
2 tablespoons Mesquite seasoning
2 tablespoons California Chili Powder
Seal in plastic wrap or zip top bag and marinate overnight.
2 tablespoons We Olive Mandarin olive oil
5 cloves garlic, minced
1 medium shallot, minced
3 tablespoons We Olive Blood Orange Balsamic Vinegar
½ cup tequila
4 cups water
Sear roast in olive oil until well browned on all sides. Place roast in a slow cooker. Saute the garlic and shallots in the oil then add to slow cooker. Pour in the balsamic, tequila, and water. Cook on low for 6-8 hours until tender and meat easily separates from the bone. Cool then refrigerate several hours until the fat has solidified. Skim fat from top. Remove the roast to a cutting board and shred. Pour liquid into sauce pan and reduce by half. Combine meat with sauce and heat through.
Tastes great in tacos, quesadillas, or in pulled pork sandwiches!
Grilled Shrimp with Mango Salsa
Recipe courtesy Sandra Lee modified by We Olive EDH
Prep Time: 10 min , Serves: 8 servings
2 (4-ounce) tropical fruit cups, drained (about 1 cup)
1 tablespoon fresh cilantro leaves, finely chopped
1 scallion, finely chopped
1/2 lime, juiced
1 small jalapeno, ribs removed, seeded and minced
24 large shrimp, peeled and deveined
We Olive Bulk Extra Virgin Olive Oil
1 (8-ounce) bag shredded coconut
Wooden skewers soaked in water for 30 minutes. Preheat oven to 350 degrees F.
For the mango salsa: Chop drained fruit into small pieces. Combine the fruit and remaining salsa ingredients in a bowl and refrigerate until chilled.
For the shrimp: Place coconut on baking sheet. Bake for 6 to 8 minutes, or until coconut turns light brown. Set aside
Spear 3 shrimp on each bamboo skewer.
Heat a ridged grill pan over medium-high heat and brush with Olive Oil. Place shrimp skewers on grill pan. Cook shrimp for 2 minutes per side or until shrimp turns pink. Place shredded coconut on serving plate. Remove shrimp from skewers and place on top of coconut.
Place salsa in a decorative bowl and serve with shrimp skewers immediately.