Oh my gosh… dinner last night turned out so amazing. Check out the main course:

Gah! Want more.
As I mentioned, The Olive Oil Press in Sonoma sent me four different kinds of their award-winning olive oils to try with a challenge: Create a 4-course meal using one of the olive oils in each course.

I was sent three extra virgin olive oils of increasing intensity (Arbequina, Mission, and Italian Blend, respectively), as well as their special Blood Orange Olive Oil! I had so much fun brainstorming ways to use all of it
Here’s the final result!
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(For the recipes, click on the name of the course!
I created a separately recipe page for each.)
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Menu
…
First Course:
Curried Carrot Soup
featuring robust intensity Italian Blend Extra Virgin Olive Oil
Second Course:
Mixed Green Salad with Pear, Feta, and Walnuts
with homemade balsamic vinaigrette
featuring delicate intensity Arbequina Extra Virgin Olive Oil

Main Course:
Seared Scallops
served on a bed of White Beans and Sautéed Spinach
featuring medium intensity Mission Extra Virgin Olive Oil

Dessert:
Citrus Zest Cake
with vanilla ice cream
featuring Blood Orange Olive Oil

Wine Pairing:

What a delicious dinner and fun challenge! Major thanks to the The Olive Oil Press for the opportunity!

And special thanks to my assistant (the homemade vinaigrette was all him!) and hot date

Here are the recipes again with a few notes:
Check out the recipes and give one a try this weekend!
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Time to study!! Our second exam in Anatomy & Physiology is this afternoon. It’s also looking sunny out – I’m thinking my scheduled training run (4 miles since I only did 3 Tuesday) today will be outside!! Yay!
**Don’t forget that you have until tonight at 9 p.m. to enter my Aurorae yoga mat giveaway! I’ll be announcing the winner around then so come back to see if it’s you