Pairings:
Basil Olive Oil, Garlic Olive Oil, Herbs de Provence Olive Oil, Lemon Olive Oil, Tuscan Herb Olive Oil
Suggestions:
Arugula & Goat Cheese Salad Baked Goods (Lemon Bars, Cakes) Chicken (Marinades) Chickpea Salads Cocktails Cod, Haddock, or Halibut Couscous Crab Cakes Dressings & Vinaigrettes Fruit Salads Fresh Fruit Goat Cheese Salads Mediterranean Grain Bowls Pork Chops (Marinades) Potatoes (Roasted)
Salmon Scallops Sheet-Pan Chicken & Veggies Shrimp Sparkling Water Drinks Spinach (Sautéed) Strawberries Turkey Marinades Vegetable Noodles (Zoodles) Vegetables (Roasted or Grilled) Whipped Cream Flavoring Yogurt Bowls
Recipes: Sicilian Lemon Balsamic Green Beans
Crisp-tender green beans tossed in a bright, buttery Sicilian Lemon White Balsamic glaze. Simple, elegant, and perfect with chicken, seafood, or holiday dinners.
INGREDIENTS
1 lb fresh green beans, trimmed 1 Tbsp butter 1 Tbsp Olive Basin Sicilian Lemon White Balsamic 1 Tbsp Olive Basin Garlic or Basil Olive Oil 1 tsp lemon zest (optional) Salt & pepper, to taste Toasted sliced almonds, optional
INSTRUCTIONS
1. Blanch the beans: Bring a pot of salted water to a boil. Add green beans and cook 3–4 minutes until bright green and crisp-tender. Drain and immediately rinse under cold water.
2. Sauté: In a skillet, melt butter with Sicilian Lemon Balsamic and garlic or basil olive oil. Add beans and toss to coat.
3. Season: Add salt, pepper, and lemon zest if using. Cook 2 more minutes until warmed through.
4. Finish: Sprinkle with toasted almonds for crunch.
5. Serve warm with chicken, salmon, shrimp, or pasta.
Crab Cakes with Sicilian Lemon Balsamic Aioli
Crispy golden crab cakes topped with a bright, tangy Sicilian Lemon White Balsamic aioli. Restaurant-quality flavor with simple ingredients!
INGREDIENTS
For the Crab Cakes
1 lb lump crab meat
1 egg
¼ cup mayonnaise
1 Tbsp Dijon mustard
1 Tbsp Olive Basin Sicilian Lemon White Balsamic
½ cup breadcrumbs (or crushed crackers)
1–2 green onions, finely sliced
1 tsp Old Bay or seafood seasoning
Salt & pepper, to taste
Olive Basin Garlic, Basil, or Tuscan Herb Olive Oil for pan-searing
For the Lemon Balsamic Aioli
½ cup mayonnaise
1½ Tbsp Sicilian Lemon White Balsamic
1 tsp Dijon mustard
½ tsp lemon zest
Pinch of salt
INSTRUCTIONS Make the Crab Cakes
1. In a bowl, combine egg, mayo, Dijon, Sicilian Lemon Balsamic, green onions, and seasonings.
2. Fold in the crab meat and breadcrumbs gently. Form into 6–8 patties.
3. Chill for 20–30 minutes to help them set.
4. Heat olive oil in a skillet over medium heat. Cook crab cakes 3–4 minutes per side until golden and crisp.
Make the Aioli
5. Whisk together mayo, Sicilian Lemon Balsamic, Dijon, lemon zest, and salt.
Serve
6. Plate crab cakes with a spoonful of lemon balsamic aioli.
7. Pair with a fresh salad, roasted potatoes, or grilled vegetables.