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Oven-Roasted Ratatouille with Salt & Pepper Shrimp and Creamy Polenta

For those who love egg plant and seafood, this recipe is for you! It’s flavorful and hearty, while also being light and healthy. Bring out the herb flavors in this dish with our Herbs de Provence Olive Oil!

Ingredients
  • 1lb shrimp, peeled and deveined
  • 1 medium eggplant, cubed
  • 1 small zucchini, cubed
  • 1 small yellow squash, cubed
  • 1 red bell pepper, chopped
  • 1/2 large red onion, large dice
  • 3 large cloves of garlic, finely chopped
  • 2 cups cherry tomatoes (1 carton, or about 10 oz)
  • 2 to 3 tbsp oregano, chopped
  • 1 tsp crushed red pepper
  • 2 cups milk
  • 2 cups chicken stock
  • 1 cup polenta
  • 1 tbsp unsalted butter
  • 1/4 cup Parmesan cheese, shredded, plus extra for garnish
  • 2 tbsp creme fraiche (or cream cheese – optional)
  • Olive oil
  • kosher salt and fresh ground pepper, to taste
Instructions
  1. Preheat the oven to 425ºF.
  2. In a large saucepan, combine the milk and chicken stock, and bring the mixture to a boil. Whisk in the polenta, reduce the heat to very low, and cover. Allow the polenta to cook, whisking occasionally, until very soft and creamy. Whisk in the butter until completely melted, then remove from the heat and thoroughly stir in the cheese and creme fraiche. Season to taste with salt and pepper.
  3. While the polenta is cooking, heat about 1/4 cup of olive oil in a large, oven-safe skillet over medium-high heat. Saute the eggplant until it starts to color a bit, then add the garlic, and continue to cook until the garlic is fragrant, 30 seconds or so. Add the onions, bell pepper, and crushed red pepper, and continue to saute lightly, until the onions appear translucent. Stir in the zucchini, squash, oregano, tomatoes, and a very generous sprinkle of salt and pepper, then give it a quick stir and transfer the pan to the oven. Roast the vegetables uncovered until the tomatoes split and everything is tender, about 20 minutes.
  4. Meanwhile prep the shrimp: place the shrimp on a large baking sheet, drizzle generously with olive oil, and sprinkle with kosher salt and fresh pepper. Arrange the shrimp in a single layer, so they can all be evenly exposed to the heat. When the ratatouille comes out of the oven, switch the heat to broil, and move an oven shelf up to the highest slot. Broil the shrimp until cooked through, about 2 or 3 minutes (monitor them closely to be sure they don’t overcook).
  5. To serve: portion out a large dollop of the polenta, then top with the ratatouille and shrimp, and garnish with Parmesan cheese. Serve immediately.

Photo and recipe from: feedingdarragh.wordpress.com under the Creative Commons Attribution-ShareAlike 3.0 Unported License.

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Roast Chicken with Lentil & Avocado Salad

This Lentil & Avocado Salad recipe is packed with protein, energy, and fibre to help you finish off your day! You can enhance the garlic flavor of this recipe with Garlic Olive Oil.

Roast Chicken

Ingredients

  • 2kg free range chook
  • 24 cloves of garlic
  • 1 lemon
  • Sea salt
  • Freshly ground black pepper
  • 125ml Verjuice
  • 50ml Extra Virgin Olive oil
  • 125ml water
  • 3 sprigs rosemary

Instructions

Preheat the oven to 230c. Remove the chook form the fridge approximately 1 hour prior to roasting to bring it to room temperature. Please a small pot of water over a high heat and bring to the boil, blanch the unpeeled garlic for 5 minutes and drain, set aside.

Squeeze the lemon juice into the cavity of the chook and season with salt and pepper. In a mixing bowl mix together 50ml verjuice, the olive oil, sea salt and pepper to taste and brush over the chicken skin.

Sit chook breast side up on a trivet in a shallow baking dish and place into the pre heated oven on middle shelf and cook for 20 minutes.

Reduce the oven temperature to 180c. Combine the remaining Verjuice and water in a jug, then carefully turn the chook over so the breasts are facing down and pour over half the Verjuice mix. Add the garlic cloves and rosemary to base of baking dish, return to the oven to cook for a further 30 minutes.

Reduce the oven to 120c and add the remaining Verjuice water mix, cook for a further 20 minutes. Turn over the chicken so breasts are up and cook for a final 10 minutes. Remove from the oven, cover with foil and rest for 25 minutes.

Refrigerate the cooking juices to separate fat. Remove fat and warm cooking juices to serve over the chook alongside the Lentil & Avocado Salad and a spoonful of creamy mayonnaise.

Lentil & Avocado Salad

Ingredients

  • 100g raw brown Australian lentils
  • 100g raw quinoa
  • 250g brown onions
  • ½ cup cornflour
  • 1/2 cup plain flour
  • 3 ripe avocados, medium diced (drizzle with Verjuice if cutting ahead of time)
  • 1 ½ cups flat leaf parsley, picked leaves
  • 50g pumpkin seeds
  • ½ cup mint, plucked leaves
  • 120g Persian fetta
  • Extra Virgin Olive Oil to serve
  • Sea Salt and freshly ground black pepper to season

Verjuice Vinaigrette

  • 4 tablespoons Extra Virgin Olive Oil
  • 4 tablespoons Verjuice

Instructions

Place the lentils into a pot and cover with double volume of water, place over a high heat bring to the boil. Reduce the heat to a gentle simmer, cook for 20 minutes or until just cooked through, remove from the heat, strain, add a little salt flakes and Extra Virgin Olive Oil, and set aside to cool.

Place the quinoa into a pot and cover with 4 litres of cold water, place over a high heat bring to the boil and then reduce the heat to a gentle simmer, cook to instruction or until just cooked through, remove from the heat, strain and set aside to cool. Drizzle with a little Extra Virgin Olive Oil.

Preheat a deep fryer to 170C. To make the crispy onions, cut the onion in half-length ways then slice approx. 3 to 4mm thick and set aside.

Place the cornflour and plain flour into a mixing bowl and mix together well.

Place the onion slices into the flour mixture and toss around to coat all sides, dust off excess flour, place into the deep fryer and cook until light brown then remove and place onto kitchen towel to drain. This may need to be done in a number of batches. Once they have cooled to room temp, place back into the deep fryer to crisp up and cook for 2 minutes, or until medium dark brown. Remove from the oil and place onto kitchen towel to drain and cool.

To pull the salad together place the lentils, quinoa, avocado, parsley, pumpkin seeds, mint and crispy onions into a mixing bowl, season with sea salt & freshly ground black pepper to taste and toss together well.

To make the vinaigrette, combine the Extra Virgin Olive Oil & Verjuice in mixing bowl and whisk together.

Dress the salad just before serving and mix together well. Top with Persian fetta and drizzle with Extra Virgin Olive Oil.


Photo and recipe from: MaggieBeerFoundation.com under the Creative Commons Attribution-ShareAlike 4.0 International License. 

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Roasted Red Pepper & Onion Steak with Balsamic Vinegar

If you’re not a red meat eater, then don’t let that stop you from trying this recipe out! The balsamic sauce, peppers and onions would also taste good on top of chicken or pork too! You can enhance the

Ingredients
  • 1/2 cup olive oil
  • 3 tablespoons balsamic vinegar (divided)
  • 2 teaspoons Herbes de Provence Olive Oil
  • 2 teaspoons garlic, minced (divided)
  • 1 teaspoon ground black pepper
  • 2 steaks (of your preference)
  • 1/2 teaspoon salt
  • 1/2 medium onion, sliced thick
  • 2 roasted red peppers, sliced
  • 1-2 teaspoons crushed red pepper
Directions

Whisk together oil, 1 tablespoons vinegar, herbes de provence, 1 teaspoon garlic and black pepper in shallow baking dish. Add steaks to marinade, and marinate for 1 to 1-1/2 hours.

Remove salts from marinade and season both sides with salt.

Preheat large stove top pan over high heat. Cook steak to desired done ness. I like steaks medium rare and cooked a 1″ thick steak about 4 minutes on each side to achieve that. A thermometer is always the best way to know, medium rare is about 135 degrees. Once cooked to your liking, remove steaks from pan and set aside.

Reduce heat to medium high and add onions to pan, cook for about 4 minutes. Then add remaining vinegar (2 tablespoons), garlic (1 teaspoon), roasted red peppers and crushed red pepper to pan. Cook for 1 to 2 minutes or until heated through.

Serve steaks with Roasted Red Peppers, Onions and Balsamic sauce on top. Enjoy!


Recipe and photo from kissmywhisk.com under the Creative Commons License.

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Grilled flank steak with soy-honey marinade

What could be more delicious on a chilly fall night than a grilled flank steak with soy-honey marinade? You can even enhance the garlic flavor of this recipe with our Garlic Olive Oil!

Ingredients
  • 1/3 cup olive oil
  • 1/3 cup soy sauce
  • 1/4 cup honey
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic, minced
  • 1/2 teaspoon freshly ground black pepper
  • 2 pounds flank steak
Preparation
  1. Rinse and pat dry the steak. Lay the meat flat on a large cutting board and score the meat (gently running the point of a sharp, thin-bladed knife across the meat to make a shallow cut) in diagonal lines, about an inch apart, all the way across the steak. Score the steak again across the first lines, making a crosshatch pattern. Do this on both sides of the steak.
  2. Combine the olive oil, soy sauce, honey, vinegar and pepper in a bowl. Place steak in a large Ziploc bag and pour the marinade in. Close the bag, squeezing out extra air before you seal it, and turn the bag to make sure meat is fully coated with marinade (you can also marinate the meat in a large bowl or dish). Let the meat marinate in the refrigerator; 2 hours is good and overnight is better.
  3. Ready the grill with one area for high, direct heat and one for lower, indirect heat. The grill is hot enough when you hold your hand about an inch over the hot side and you can only hold it there for about a second.
  4. Remove the steak from the marinade and let excess marinade drip off (still leaving a coating of it on; the oil helps keep the steak from sticking to the grill). Place steak on the hot side of the grill. Grill for a couple minutes on each side to get a good sear, then move the steak to the cooler side of the grill, cover and cook a few minutes more until done to your liking.
  5. Testing for doneness: Steak gets firmer as it cooks. Elise has a handy (pun intended) finger press method to test doneness of meat. Or you can use a good meat thermometer (Elise recommends a Thermapen.) Pull the steak off the grill at 125 to 130°F for rare, 140°F for medium rare, and 150°F for medium. Don’t cook flank steak past medium, or it will be tough eating.
  6. Rest the steak: When the steak has cooked to your liking, remove from the grill and let it sit for 10 minutes (preferably in a warmish spot, or cover loosely with aluminum foil to help keep it warm). Resting the meat will help it retain its juices during cutting.
  7. Slice across the grain: the grain is the lines of muscle fibers running across the steak. Flank steak is a very lean cut that will be tough and chewy unless you cut it in a way that breaks up the fibers. Put the steak on a cutting board and use a long, sharp knife (a long serrated bread knife is great) to cut the steak across the grain of the meat, tilting the knife to slice at a flattish diagonal through the steak. This way the slices are wider than if you sliced straight down like bread.
  8. If you want, you can take the excess marinade and bring it to a boil, simmer for several minutes, and serve with the flank steak. Elise also recommends salsa or horseradish sauce as an alternative.

Serves 6.

Notes

  • I’ve used 1.5 times the marinade for 4 pounds of flank steak, which works well.  1.5x recipe: 1/2 cup olive oil,
    3 cloves garlic, 3 tablespoons red wine vinegar, 1/2 cup soy sauce, 1/3 cup honey, 3/4 teaspoon black pepper.
  • Vinegar substitute: substitute any other vinegar you have (white, apple cider, white wine, balsamic). The vinegar is just a flavor accent and also serves as meat tenderizer.
  • You can skip scoring the meat, and the steak will still taste great. But the scoring is quick and does help with both flavor penetration and tenderness.
  • Leftovers make great sandwiches.  Banh mi is a fun alternative with a fresh baguette and quick-pickled veg.

Recipe and photo from chinesegrandma.com under a Creative Commons Attribution 4.0 International License.

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Turkey Kale Tacos

If you are looking for a healthy and filling lunch, then this recipe is for you! The saute turkey is low in fat, and the kale is a great source of fiber and is rich in antioxidants. You can add a little more spice to this recipe by using our Harissa Hot Olive Oil.

Ingredients: (Serves 4)
  • 1 lb ground turkey
  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp cumin
  • ½ tsp paprika
  • ¼ tsp cayenne pepper
  • 1 large red bell pepper, diced
  • 6 cups baby kale
  • ½ tsp kosher salt
  • ⅔ cup water
Instructions
  1. In a large sauté pan with lid, heat oil over medium high heat
  2. Add ground turkey and cook until browned. Drain any liquid from pan.
  3. Add onion and garlic, cook stirring frequently until onion is translucent, 2-3 minutes.
  4. Stir in the cumin, paprika, and cayenne pepper. Cook for 2 minutes.
  5. Layer the bell pepper and kale. Sprinkle with salt. Pour water on top of kale and cover (do not stir). Reduce heat to medium and cook for 6-8 minutes, or until kale is wilted and dark green.
  6. Uncover and stir together. Season according to taste. Serve on corn tortillas.

Recipe and picture from pickfreshfoods.com under the Creative Commons Attribution 3.0 Unported License.

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Better Lasagna

An epic version of the Italian classic that is sure to please even the pickiest of eaters. If preparing for a crowd, the sauce can be made in advance and refrigerated for up to 2 days. Just reheat on the stovetop before assembling the lasagna. Additionally, you can tightly wrap a fully assembled but unbaked lasagna with plastic wrap and keep it in the freezer for up to 2 months. To bake, just transfer it to the refrigerator for two days to defrost and bake as directed.

  • Prep: 45 min
  • Cook: 45 min
  • Total: 1 hour 30 min
  • Serves 10 to 12

Preheat oven to 375°F.

Hearty Meat Sauce

Heat oil over medium heat in a large, heavy-bottomed Dutch oven until shimmering but not smoking, about 2 minutes.

  • 1 medium onion, chopped finely
  • 6 cloves garlic, minced

Cook onion and garlic, stirring occasionally, until soft and fragrant, about 2 minutes.

  • ¾ pound ground beef
  • ¾ pound sweet Italian sausage, cut in half lengthwise and chopped
  • ½ teaspoon table salt
  • ½ teaspoon ground black pepper

Add ground meats, salt, and pepper. Increase heat slightly and cook, breaking meat into small chunks with the back of a spoon or spatula, until meat is no longer raw but has not yet browned about 4 minutes.

  • ⅓ cup heavy cream

Add cream and simmer until it reduces and only the fat remains, about 4 minutes.

  • 28 ounce can tomato puree
  • 28 ounce can diced tomatoes, drained

Add pureed and diced tomatoes and bring to simmer, cooking until flavors have blended, about 5 minutes. Remove from heat and set aside.

Cheese Filling
  • 1 large egg

In a medium bowl, whisk egg.

  • 15 ounces ricotta cheese (about 1 ¾ cups)
  • 1 cup grated Parmesan cheese
  • ½ cup chopped fresh basil
  • ½ teaspoon table salt
  • ½ teaspoon ground black pepper

Add ricotta, parmesan, basil, salt, and pepper to bowl and mix until combined. Set aside.

Assembly
  • 9 ounces no-boil lasagna noodles
  • 16 ounces shredded mozzarella cheese
  • reserved ricotta mixture
  • reserved meat sauce

Get noodles, cheeses, and sauce ready to assemble, following these steps:

  • ¼ cup reserved meat sauce

Coat the bottom of a 9×13 baking dish with reserved meat sauce.

noodles, ricotta mixture, mozzarella cheese, meat sauce

Place a layer of no-boil lasagna noodles on top of the sauce. (Number required depends on the size of your pan and size of your noodles, but you want to cover the sauce.) Smear 3 tablespoons of ricotta mixture over each noodle. Sprinkle mozzarella cheese evenly on top and then top with 1 ½ cups of reserved sauce.

noodles, ricotta mixture, mozzarella cheese, meat sauce

Repeat and place a layer no-boil lasagna noodles on top of the sauce. Smear 3 tablespoons of ricotta mixture over each noodle. Sprinkle mozzarella cheese evenly on top and then top with 1 ½ cups of reserved sauce.

noodles, ricotta mixture, mozzarella cheese, meat sauce

Repeat a third time and place a layer no-boil lasagna noodles on top of the sauce. Smear 3 tablespoons of ricotta mixture over each noodle. Sprinkle mozzarella cheese evenly on top and then top with remaining sauce.

noodles, meat sauce

Top final layer of sauce with any remaining noodles and cover with remaining sauce.

  • remaining mozzarella cheese
  • ½ cup grated Parmesan cheese

Sprinkle cheeses evenly over assembled lasagna.

Baking
  • cooking spray

Lightly coat a large sheet of aluminum foil with cooking spray and tightly cover baking dish.

Bake at 375°F for 15 minutes. Remove foil and continue to bake until sauce is bubbling and cheese has browned, about 25 to 30 additional minutes.

Remove from oven and let cool for 10 minutes. Serve with garlic bread and a salad.

 

Recipe and picture taken from Makebetterfood.com under the Creative Commons License.

 

 

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Parmesan Crusted Tilapia

This is a terrific, low-fat and almost zero-carb recipe for fish that is sure to be a crowd-pleaser. A light coating of oil ensures that the fish bakes up crispy and juicy without an oily, bitter taste that frying can cause. The light coating of breadcrumbs and cheese adds a flavor boost and welcome crunch. I like to top it with a simple tomato garnish on the side.

  • Prep: 15 min
  • Cook: 15 min
  • Total: 30 min
  • Serves 6

Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil and set aside.

  • ¾ cup finely grated parmigiano-reggiano cheese
  • ½ cup panko breadcrumbs
  • 2 tablespoons finely minced parsley
  • 1 teaspoon sea salt
  • ½ teaspoon paprika
  • ½ teaspoon fresh grated pepper

In a medium bowl, mix parmigiano-reggiano, breadcrumbs, parsley, salt, paprika, and pepper.

  • 6 tilapia fillets (about 2 pounds)
  • 2 tablespoons olive oil

One at a time, pat each fillet dry with a paper towel. Using a pastry brush, gently brush both sides of the fillet with olive oil. Place in bowl with cheese-breadcrumb mixture and press down gentle on each side to coat evenly. Place breaded fillet on prepared baking sheet and repeat with remaining fillets.

Bake at 400°F until interior of fish reaches at least 140°F on an instant read thermometer and breadcrumb coating begins to turn light golden brown, about 12 to 14 minutes.

Remove from oven and serve immediately with tomato garnish, if desired.

Simple Tomato Garnish

Heat olive oil in a small sauce pan over medium heat. Sauté garlic until fragrant, about 4 minutes.

  • 14 ounces diced tomatoes
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper
  • 1 pinch sugar

Add tomatoes, salt, pepper, and sugar. Simmer until sauce has reduced and is thick, about 15 minutes.

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Pasta with Spinach, Olives, and Mozzarella

A delicious pasta salad that’s great for lunch or picnics. The homemade vinaigrette dances off of flavorful olives and fresh mozzarella. Serve fresh or prepare up to two days in advance.

  • Prep: 15 min
  • Cook: 10 min
  • Total: 25 mins
  • Serves 6
  • 4 quarts of water

Boil water in a large pot.

  • 1 pound pipe rigate pasta
  • 1 tablespoon salt

Pour pasta and salt into water. Stir well and boil over high heat until pasta is cooked al dente, about 10 minutes or according to package directions.

  • 8 ounces fresh mozzarella cheese

While pasta cooks, cut mozzarella into ½ inch to 1 inch cubes. Place in a large bowl.

  • 14 ounces kalamata olives, pitted and halved
  • 6 ounces baby spinach (1 bag), washed and dried
  • 1 cup finely grated Parmesan cheese

Add spinach, olives, and Parmesan to bowl with mozzarella. Toss to combine.

When pasta is cooked al dente, pour into colander to drain water and add pasta to bowl.

  • 3 tablespoons red wine vinegar
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper

In a separate, non-reactive bowl, combine vinegar, salt, and pepper. Whisk to combine.

While whisking constantly, slowly pour olive oil into vinegar mixture. Whisk vigorously until completely incorporated.

Pour dressing over salad and toss until pasta, spinach, and mozzarella are well coated.

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Minestrone Soup

This variation on the Italian classic cooks up into a thick, delicious soup that’s perfect for a cold winter night. The secret to making great minestrone is to sauté the vegetables over medium heat, adding each one in turn. Starting with the onion builds a robust, flavorful base that provides a solid backbone for the soup. Take your time to ensure that the vegetables are cooked and you’ll reduce your overall cooking time.

Prep: 30 min

Cook: 3 hours

Total: 3 hours 30 min

Serves 10 to 12

  • Beans
  • 1 cup dried Great northern white beans

Rinse beans and place in a small stock pot. Fill with water until beans are submerged by 1 inch.

Cook over high heat until boiling. Reduce heat to a simmer and cook for 30 minutes. Remove from heat and let beans sit in water. Just prior to adding them to the soup, drain and rinse them.

Soup

Heat olive oil in a large stockpot over medium heat.

  • 2 onions, chopped

Sauté onions until soft and transluent, about 5 minutes.

  • 4 garlic cloves, minced

Add garlic and sauté until fragrant, about 3 additional minutes.

  • 5 carrots, chopped

Add carrots and sauté until soft, about 5 additional minutes.

  • 5 stalks celery, chopped

Add celery and sauté until soft, about 5 additional minutes.

  • 2 new potatoes, diced

Add celery and sauté until soft, about 5 additional minutes.

  • 8 cups chicken stock
  • 28 ounce can whole peeled tomatoes, crushed by hand
  • reserved white beans, drained and rinsed
  • 1 tablespoon basil, chopped or dried
  • ½ teaspoon salt

Once vegetables have been sautéd, add chicken stock, tomatoes, white beans, basil, and salt. Stir to combine and bring to a boil over high heat.

Once boiling, reduce heat to a simmer at medium-low and let cook, uncovered, until soup has thickened and beans and potatoes are soft, about 2 hours.

  • 1 medium zucchini, quartered lengthwise and chopped
  • 1 bunch Swiss chard or kale, leaves chopped or torn into small pieces
  • ¾ cup small pasta, such as orzo or ditalini rigati

Add zucchini, swiss chard or kale, and pasta to stock pot. Increase heat to medium-high. Stir to combine and cook until pasta is al dente, about 20 additional minutes.

  • 1 teaspoon salt, or to taste
  • ½ teaspoon pepper, or to taste

Season with salt and pepper and stir to combine.

Remove from heat and serve.

This soup keeps particularly well as the flavors have even more time to combine. Leftovers can be kept in an airtight container in the fridge for up to a week.

Recipe and picture taken from Makefoodbetter.com under the Creative Commons License. 

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Mushroom Ragu

This thick, rich sauce has complex earthy aromas with satisfyingly chunky bites, yet is simple to make and is very low in fat and carbs. For the best results, use two to three different kinds of mushrooms for this dish. More complex mushrooms will give this dish a more nuanced flavor, but even plain white mushrooms will be delicious.

Prep: 15 min

Chill: 30 min

Total: 45 min

Serves 8

  • 2 tablespoons olive oil (Our Truffle Olive Oil would be amazing!)

Heat olive oil in a large skillet over medium heat.

  • 1 large yellow onion, finely diced
  • 1 large carrot, finely diced
  • 2 stalks celery, finely diced
  • ½ teaspoon salt

Finely dice onion, carrot, and celery. Cook over medium heat until tender, about 6 minutes. Add salt while cooking.

  • 2 tablespoons freshly chopped parsley
  • 1 bay leaf

Add parsley and bay leaf to skillet, stirring to combine. Cook for 1 minute until aromatic.

  • ½ cup diced tomatoes (about half tomato)

Add diced tomatoes and cook until tomatoes are started to break down, about 5 minutes.

Transfer vegetable mixture to a medium bowl.

  • 2 pounds mixed mushrooms, such as white, shiitake, baby button

Wash mushrooms well to remove any residual dirt. Pat dry with a paper towel to remove as much excess water as possible. Slice mushrooms to ¼ to 1/8 inch thickness.

(If you are cooking pasta as well, boil the water for it now and prepare according to package instructions.)

  • 1 tablespoon olive oil
  • 1 tablespoon butter

Heat olive oil and butter over medium heat in now-empty skillet.

Sauté mushrooms until lightly browned, stirring frequently, about 8 to 10 minutes. As you cook the mushrooms they will release a fair amount of liquid. Drain and reserve ¾ cup of the liquid into a measuring cup, discard any excess liquid.

Remove from heat and transfer mushrooms to a cutting board. Finely dice mushrooms to the same size as the vegetables.

reserved mushrooms

reserved vegetables

  • ¾ cup reserved mushroom juices, or water
  • ¾ cup heavy cream

In now-empty skillet, combine diced mushrooms, reserved vegetables, reserved mushroom juices (or water), and heavy cream. Bring to a simmer of medium to medium-high heat and cook until liquid has reduced and sauce has thickened, about 15 minutes.

  • ½ teaspoon salt, or to taste
  • ¼ teaspoon pepper, or to taste

Add salt and pepper to taste. Remove bay leaf.

Spoon sauce over desired pasta.

Recipe and picture taken from the Makebetterfood.com under the Creative Commons License.

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Ratatouille a la Remy

Pixar commissioned commissioned the famous chef Thomas Keller to create an amazing ratatouille recipe for them to ‘use’ in their film Ratatouille. This recipe is what Remy makes at the end of the film. To make it easier to get the vegetables sliced thinly, I recommend using a mandoline. If you want to get fancy with the spices, this recipe can also be called Confit Byaldi. As for me, I just call it delicious. Be sure to try our Garlic Olive Oil for this recipe!


  • Prep: 45 min
  • Cook: 3 hours
  • Total: 3 hours 45 min
  • Serves 4 to 6

Preheat oven to 450°F.

Pepper-Tomato Sauce (Piperade)
  • 1 yellow pepper
  • 1 orange pepper

Cut peppers in half, wash out seeds and remove ribs. Place peppers on a foil-lined baking sheet and roast until skins have loosened, about 15 minutes. Remove from oven and let cool.

  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • ½ small yellow onion, finely diced

Heat oil in a skillet over low heat. Add garlic and onions and cook until very soft, but not browned, about 8 to 10 minutes.

  • 3 tomatoes (12 ounces total)

Cut tomatoes in half and scoop out pulp into a small bowl. Dice tomatoes and reserve in a small bowl.

Drain tomato juice from reserved pulp into small bowl with diced tomatoes. Discard pulp.

  • 1 bay leaf

Add tomatoes, reserved juices, and bay leaf to skillet with onions. Simmer over low heat.

  • reserved peppers

While tomatoes cook, peel and finely chop roasted peppers.Add peppers to skillet and simmer until soft and only a small amount of liquid remains, about 10 minutes. Tomatoes and onions should not brown.

½ teaspoon salt, or to taste

Season with salt and remove bay leaf. Reserve one tablespoon of the sauce and spread the remainder in bottom of a round casserole dish.

  • Vegetables

Reduce oven temperature to 275°F.

  • 1 medium zucchini
  • 1 medium yellow squash
  • 1 Japanese eggplant
  • 4 Roma tomatoes

Using a mandoline or sharp knife, slice vegetables into 1/16-inch rounds, reserving each vegetable in a small bowl. Down center of pan, arrange a strip of 8 alternating slices of vegetables over piperade, overlapping so that ¼ inch of each slice is exposed. Around the center strip, overlap vegetables in a close spiral that lets slices mound slightly toward center. Repeat until pan is filled; not all vegetables may be needed.

  • 2 teaspoons olive oil
  • ½ teaspoon minced garlic
  • ¼ teaspoon salt
  • 1/8 teaspoon thyme
  • 1/8 teaspoon freshly ground black pepper

Mix garlic, oil, salt, thyme, and pepper in a small bowl. Drizzle evenly over vegetables. Cover pan with foil and crimp edges to seal well. Bake until vegetables are tender when tested with a paring knife, about 2 hours. Uncover and bake for 30 minutes more. Lightly cover with foil if it starts to brown. If there is excess liquid in pan, place over medium heat on stove until reduced. At this point it may be cooled, covered and refrigerated for up to 2 days. Serve cold or reheat in 350-degree oven until warm.

Vinaigrette
  • reserved piperade
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • ¼ teaspoon thyme
  • ¼ teaspoon salt
  • 1/8 teaspoon freshly ground black pepper.

Combine reserved piperade, oil, vinegar, thyme, salt, and pepper in a bowl.

Serving

To serve, very carefully lift desired portion onto plate with an offset spatula and either align vegetables in a row or gently turn to fan them out onto plate. Drizzle vinaigrette around plate. Serve hot.

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Broccoli Millet Quesadillas

Olive oil is in everything! Try this mucho bueno recipe! Cheese quesadillas are a staple for many kids as they are easy to prepare. However, they lack much nutritional value. This quesadilla filling is packed with nutrients from millet and lightly sautéd broccoli. Serve with salsa or sour cream for a satisfying meal.

  • Prep: 15 min
  • Cook: 15 min
  • Total: 30 min
  • Serves 4
Millet

1 cup water

Bring water to a boil in a medium saucepan over high heat.

½ cup millet

1 teaspoon olive oil

½ teaspoon salt

Add millet, olive oil, and salt to water. Stir quickly to combine. Reduce heat to low and let simmer until millet is soft and fluffy, about 30 minutes.

Filling

1 large broccoli, chopped into florets (about 1 ½ cups)

2 teaspoons olive oil

In a large skillet, sauté chopped broccoli florets in olive oil over medium heat until bright green, about 3 to 5 minutes.

cooked millet

cooked broccoli

2 cups shredded cheddar cheese

¼ teaspoon salt

1/8 teaspoon pepper

Combine cooked millet, broccoli, cheese, salt, and pepper in a large bowl.

Quesadillas

2 teaspoons olive oil

Heat olive oil in a large skillet.

6 to 8 large tortillas

Place one tortilla on a plate and spoon on filling as desired. Fold tortilla in half and cook in skillet until cheese has melted and tortilla is golden brown, about 3 minutes per side. Flip and cook other side.

Cut and serve with salsa and/or sour cream.

Recipe and picture taken from makebetterfood.com under the Creative Common License.

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Oven Roasted Salmon

A simple and delicious way to cook salmon without a grill. Try our Arbequina Olive Oil with this one!

  • Prep: 5 min
  • Cook: 15 min
  • Total: 20 min – Serves 4

Cover a baking sheet with aluminum foil. Adjust oven rack to lowest position and place baking sheet in oven. Preheat oven to 500°F.

1 salmon fillet, with skin (about 2 pounds)

Using a sharp knife, make 4 or 5 shallow slashes on the skin side, taking care to not cut into the flesh. You merely want to create stem vents through the skin. Place skin side down on a cutting board or plate.

2 teaspoons olive oil

½ teaspoon salt, or to taste

¼ teaspoon ground black pepper, or to taste

Pat salmon dry with a paper towel. Using a pastry brush or your hands, coat the flesh with olive oil and season with salt and pepper.

Reduce oven temperature to 275°F degrees and remove baking sheet.

Place salmon skin-side down on the baking sheet and roast until the thickest part of the fillet registers 125°F on an instant-read thermometer, about 10 to 14 minutes.

Remove from oven and transfer to a cutting board. Slide into desired size and remove skin. Serve with rice and green beans.

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Gazpacho: The most famous cold soups with olive oil

Try this recipe with our Garlic Olive Oil!

Ingredients:
  • 5 tomatoes
  • 1 little cucumber
  • ½ green pepper
  • 1 onion, and a garlic teeth
  • Water, Olive Oil, Vinegar and Salt
 Steps:
  1. Chop  tomatoes, cucumber, onion and pepper (reserve a bit of onion, pepper and cucumber and chop them finely to serve as a side dish).
  2. Place them all together in the blender,add the garlic and shred.
  3. Add 1/2 cup of water, oil, vinegar and salt to taste and mash again.
  4. If you like gazpacho as a cold drink strain the mixture and serve, but if you like gazpacho as a soup to be taken with a spoon, just don’t do it.
  5. Accompanies the summer gazpacho garnished with chives, cucumber and pepper.
Advice:
  • Add some Extra Virgin Olive Oil to take gazpacho if it isn’t just made and it will be like it would be

Recipe and picture taken from howtooliveoil.com under the Creative Commons License.

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Roasted Vegetable Lasagna

  • Prep: 45 min
  • Cook: 30 min
  • Total: 1 hour 30 min
  • Serves 12
Vegetables

cooking spray

Preheat oven to 375°F. Cover a rimmed baking sheet with aluminum foil and lightly grease with cooking spray.

3 carrots, sliced about 1⁄4 inch thick
1 large zucchini, sliced about 1⁄4 inch thick and

cubed
8 ounces white mushrooms, sliced
1 small red onion, chopped
Chop vegetables and place in a large bowl.

1 tablespoon olive oil
1⁄2 tablespoon balsamic vinegar
1 teaspoon sugar
1⁄2 teaspoon salt, or to taste
1⁄4 teaspoon pepper, or to taste
Add olive oil, balsamic vinegar, sugar, salt, and pepper. Toss to evenly coat veggies. Pour veggies out onto prepared baking sheet.

Bake at 375°F until vegetables are tender, about 20 minutes. While veggies are roasting, cook noodles.

When done, remove veggies from oven and let cool for 10 minutes.

Sauce

3 cups / 24 ounces pasta sauce

If you are going to make your own sauce, start that now. Otherwise, pull your favorite jar of pasta sauce out of the pantry and proceed.

Noodles

4 quarts water

Fill a stock pot with 4 quarts of water and bring to a boil over high heat.

1 teaspoon salt
9 ounces lasagna noodles
Add salt and noodles to water and cook until al dente, about 10 minutes.

Drain and reserve.

Cheese Mixture

2 cups ricotta cheese

2 cups shredded mozzarella cheese
1 egg, beaten
2 garlic cloves, minced
In a medium bowl, combine ricotta, mozzarella, egg, and garlic. Stir to combine and set aside.

Assembly

reserved veggies
1 3⁄4 cup pasta sauce
Transfer roasted veggies to a large bowl and add pasta sauced. Stir to combine.

pasta sauce

In a 9×13 baking dish, pour 1⁄4 cup pasta sauce and spread to coat.

1⁄3 reserved lasagna noodles
1⁄2 cheese mixture
1 handful baby spinach
1⁄2 reserved vegetable mixture
Layer a third of the lasagna noodles on the bottom of the dish. Spread half of the cheese mixture on top of the noodles. Sprinkle a handful of baby spinach on top of the cheese. Spread 1⁄2 of the reserved vegetable mixture on top.

1⁄3 reserved lasagna noodles
1⁄2 cheese mixture
1 handful baby spinach
1⁄2 reserved vegetable mixture
Repeat the process by layering a third of the lasagna noodles on top. Spread remaining half of the cheese mixture on top of the noodles. Sprinkle another handful of baby spinach on top of the cheese. Spread remaining 1⁄2 of the reserved vegetable mixture on top.

1⁄3 reserved lasagna noodles
remaining pasta sauce
2 cups shredded mozzarella cheese
1⁄4 cup parmesan cheese
Layer remaining noodles on top. Cover evenly with remaining pasta sauce. Sprinkle mozzarella cheese and parmesan cheese on top.

Bake uncovered at 375°F until cheese is melted and the dish reaches an internal temperature of 145°F, about 30 to 40 minutes.

Remove from oven and let cool for 10 to 20 minutes before serving.

Make Ahead

You can make this dish ahead of time and freeze it until you are ready to bake it. Add about 10 minutes to baking time if cooking frozen.

Recipe and picture taken from www.makebetterfood.com under the Creative Commons License. 

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