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Lemon Vinaigrette Wheat Berry Salad

Try the classic Arbequina with this one!

  • Prep: 20 min
  • Cook: 1 hour
  • Total: 1 hour 20 min
  • Serves 4 to 6

3 cups vegetable broth

In a small saucepan, bring broth to a boil

1 cup red wheat berries

¼ teaspoon salt

Add wheat berries and salt to boiling broth. Stir and reduce heat to a simmer. Cover and cook until wheat berries are soft, about 1 hour.

1 pound brussels sprouts, trimmed and quartered

1 green onion, chopped

About 20 minutes later, preheat oven to 425°F. Wash and chop brussels sprouts and green onion. Place chopped vegetables in a baking dish.

1 tablespoon olive oil

Drizzle olive oil over vegetables and toss to coat.

Bake at 425°F until lightly browned, about 20 minutes.

1 tablespoon lemon juice

1 tablespoon olive oil

½ teaspoon sea salt

¼ teaspoon ground pepper

In a small measuring cup, combine lemon juice, olive oil, sea salt, and pepper, whisking to combine.

When wheat berries are done cooking, strain excess liquid out using a fine mesh strainer.

½ cup golden raisins

¼ cup pine nuts

Combine wheat berries, roasted veggies, pine nuts, and golden raisins in a large bowl. Toss to coat evenly and serve.

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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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Sriracha & Veggie Frittata

Yield: 4 servings (8 slices)

Prep Time: 10 minutes

Cook Time: 15 minutes

Spicy Sriracha-inspired frittata with fresh vegetables, eggs, goat cheese and Parmesan.

ingredients:

6 eggs
2-3 tsp. Sriracha sauce
2 Tbs. grated parmesan cheese
1/4 tsp. pepper
1/8 tsp. salt
2 tsp. olive oil (use any of our Olive Oils!)
1/2 cup red onion, diced
2 cloves garlic, minced
1 tsp. dried parsley flakes
1 cup baby ‘bella mushrooms, sliced
1 cup red bell pepper, diced
1 cup fresh spinach, packed
1/3 cup goat cheese, crumbled
Parmesan cheese & parsley flakes for garnish

directions:

Turn the broiler on to high.

Whisk eggs, Sriracha sauce, pepper and salt with a fork until blended. Set aside.

Heat the olive oil in a 9-inch or 10-inch oven-safe sauté pan. Add the onions and garlic with a small pinch of salt and sauté for about 6 minutes, until they are soft and very fragrant. Add the parsley, mushrooms and bell pepper and cook for abother 4-5 minutes until the vegetables are tender. Add the spinach and allow it to wilt.

Pour in the egg mixture and allow it to cook for 2-3 minutes until the egg starts to set. While the egs are beginning to set, sprinkle the goat cheese evenly on top of the eggs. Don’t stir.
Transfer the pan to the oven and broil for about 5 minutes until the eggs are fully cooked and the edges just begin to brown.

Garnish with additional parsley and parmesan cheese.

Side note:
Use whatever vegetables you have on hand to fill this frittata up. Also, add some ham, bacon or turkey for added protein!

If you don’t have an oven-safe sauté pan:

Preheat the oven to 400 degrees instead of the broiler.

Follow the instructions for cooking the vegetables. When the vegetables are cooked, transfer them to a 9-inch cake pan or 9-inch springform pan that has been sprayed with cooking spray. Pour the egg mixture over the vegetables and sprinkle the goat cheese on top.

Bake in the 400 degree oven for 10-12 minutes until the eggs are cooked and lightly browned on the edges.

Recipe and picture taken from bakeyourday.net under the Creative Commons License.

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Squash Soup

Light and refreshing before the heat truly sets in, this recipe is sure to delight your taste buds. We are on a Garlic Olive Oil kick this week so be sure to stop into the store to grab yours today!

The recipe (only approximate because I did not measure).
6 yellow squash
1/2 onion
3-5 cloves garlic
1 jalepeño pepper
1 small serranno pepper
salt
pepper
dried basil
curry powder
dash milk
olive oil
chicken stock
Dice the oinion and garlic (you can never have too much garlic), Saute in olive oil.
I forgot to nuke the squash to soften, but I clean them by slicing the ends, and peeling. Chop into blocky pieces 3/4 inch or so. Who needs to be that exact?
Toss them in the pot with the onion/garlic, and add the chicken stock. Toss in the spices. Add more spices.
Chop the peppers and add them.
Simmer for 30 or 40 or 90 minutes (I lost track and cooked out most of the stock, oops).
Transfer in batches to belnder, add dash milk, and make smooth.

Warm and eat.

 

Recipe compliments of commons.wikimedia.org under the Creative Commons License. 

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Fresh Vegetarian Pasta

Our Garlic Olive Oil would be great with this recipe!

The recipe: Add fresh pasta to a pot of boiling water.

Throw a sprinkle of pine nuts and almond flakes into a hot pan drizzled in extra virgin olive oil. Once they start to brown, add slices of roma tomatoes that have been quartered longways and some finely chopped contintental parsley. Keep it on a high heat and stir as necessary.

The pasta will only take a few minutes, so drain, shake through a little olive oil and serve. Add a few leaves of rocket on top of the pasta to make a bed for the sauce, then add the sauce. Drizzle a bit more olive oil (or some of the pasta cooking water) for moisture and cover with parmesan to taste.

Bloody lovely!

recipe taken from commons.wikimedia.org under the Creative Commons License.

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Shrimp and Quinoa

It’s shrimp season! We promise this Shrimp and Quinoa will satisfy any seafood lover’s flavor palate, especially if you use our Garlic Olive Oil!

Ingredients

For the quinoa

1 1/2 cups of water

1 cup uncooked quinoa

Quinoa preparation

  1. In a large pot bring water to boil, then add in quinoa.
  2. Cover and reduce heat to low and simmer for 15 minutes.
  3. Once cooked remove from heat and set aide for 10 minutes or, until all liquid is absorbed.

*******************************************************************************

Rest of the dish

2 tablespoons olive oil

1 red onion, fine chopped

1/2 green bell pepper, fine chopped

1/2 cup sliced mushroom

6 asparagus spears, trimmed and evenly chopped

1/4 cup golden raisins

1 tablespoon minced fresh ginger root

1/4 cup of cilantro, fine chopped

1/4 cup dill, fine chopped

salt and pepper to taste

1 pound medium shrimp

2 tablespoons Olive Oil

Preparation

  1. Heat olive oil in a skillet over medium heat and sauté the onion until translucent then add the green pepper until tender
  2. Add mushrooms, asparagus, raisins, cilantro, dill and ginger and keep cooking until the asparagus is tender.
  3. Season with salt and pepper.
  4. Add in shrimp and cook until opaque.
  5. In a large bowl, mix quinoa with the lime juice and remaining 2 tablespoons of olive oil. Toss with the skillet mixture and parsley to serve.

Picture and recipe taken from oliveandruby.com under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License.

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Poached Tomato with Iced Crabmeat

End your summer evening on a delicious note with this Poached Tomato with Iced Crabmeat recipe! It’s not only filling, but refreshing too!  We suggest Garlic Olive Oil! to enhance the taste of this dish!

Ingredients
  • 9 ounces Alaskan King Crabmeat
  • 1⁄4 bunch Chives, finely chopped
  • 3 1⁄2 ounces Olive Oil
  • 3  Yellow Tomatoes
  • 3  Red Tomatoes
Instructions

Cut the top off of each tomato. Places in a parchment-lined roasting pan with the cut side down, and brush with a generous amount of olive oil. Cover the pan with foil and place in a 350F oven for at least an hour or, until the tomatoes are soft and skin has loosened. Once the tomatoes are cooled, peel the tomato and remove excess seeds and pulp. Wrap in a cheesecloth and gently squeeze to re-shape the tomatoes.

Marinate the crabmeat with a little Olive Oil, Salt, Pepper and Chives. Chill for about an hour before serving. Decorate with frisee lettuce and balsamic syrup. I prepared mine as a large appetizer plate for a group to share.

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The Perfect Bistecca Fiorentina

Curiously, the Italian word bistecca is actually borrowed from the English “beef steak.” Pellegrino Artusi has a recipe for bistecca fiorentina in his 1891 cookbook, which is still – as with all of Artusi’s recipes – the classic way to cook a real bistecca. He rightly describes which cut of meat is used to those who may be unfamiliar to the Tuscan specialty and points out that this “excellent dish” may not be widespread throughout the newly formed peninsula because in many places the butchers were still butchering only older, working animals.

In fact, the provenance of a bistecca fiorentina determines how genuine it is. The real bistecca fiorentina comes from an ancient Tuscan breed, one of the world’s largest, the Chianina cow. These lean, tall, perfectly white creatures were once traditionally used as working animals for their size and strength, but they also have extremely prized and tasty meat, which is not without a set of strict rules when it comes to cooking and eating it.

Traditional sides are roast potatoes, sautéed spinach or silverbeet and white cannellini beans – and plenty of Tuscan bread to mop up the juices.

The perfect bistecca fiorentina:
  1. It must be eaten rare. That means not just blushing pink inside, but bloody. For those that like their meat well done, there are two options: either be adventurous and try this as it should be eaten or order something else! Do not be tempted to order it then ask for it to be cooked longer – it dishonours this beautiful, lean meat, which would only turn into something the texture of an old leather boot the longer it cooks.
  2. The bistecca must be on the bone (a T-bone), with the amazingly tender fillet attached and no thicker than “two fingers” deep. A portion is generally 600-800 grams, so don’t be surprised when ordering a bistecca fiorentina and the waiter brings out a hunk of meat weighing over a kilogram – it’s generally meant to be shared amongst the table.
  3. It must be cooked over burning hot, red coals. For a steak weighing over a kilogram, let it rest for around 10-15 minutes, covered, before cutting into thick slices and serving.
  4. No sauce – the only thing this tasty steak needs is some salt (after it has come off the grill), some freshly cracked black pepper and perhaps a drizzle of extra virgin olive oil. As Artusi says, “the beauty” of its rareness is that when you cut into it, out pours the most wonderful “sauce” on the plate. Some serve it with a wedge of lemon but purists will tell you this is a no-no.

 

Post taken from emikodavies.com under a Creative Commons License. 

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ANCHOVY & HERB SALAD CROSTINI

Anyone else craving Italian here lately? Try this recipe for an appetizer. It would pair well with a crisp white wine! Head over to our store today to purchase our Arbequina Olive Oil.

Cook Time

8 min

A delicious and salty appetizer.

Author: Donna Hay

Recipe type: Appetizer

Serves: 8

INGREDIENTS
  • 16 white anchovy fillets
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon salted capers, rinsed
  • ½ cup mint leaves
  • ½ cup dill leaves
  • sea salt and freshly ground black pepper
  • 8 slices from a baguette
  • olive oil
  • 2 garlic cloves, chopped in half
INSTRUCTIONS
  1. Preheat oven to 180C (350F).
  2. Toss together anchovy fillets, lemon juice, olive oil, capers, mint and dill leaves.  Season with sea salt and freshly ground black pepper.
  3. Place baguette slices on a baking tray lined with baking paper. Brush baguette slices with olive oil and sprinkle on sea salt and freshly ground black pepper.  Bake for 8 minutes.  Brush cut side of garlic cloves onto baguette slices (you may not need to 2 cloves, but my garlic broke into pieces before I got through the 8 slices so I needed more!) and top the slices with the anchovy salad.  Serve immediately.

Recipe and photo from: sweetestkitchen.com under the Creative Commons Attribution-NonCommercial 3.0 Unported License.

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Burger with Mayonnaise Homely

This is the perfect summer burger recipe for any occasion. You can enhance the flavor of this delicious burger with our Garlic Olive Oil.

Ingredients

-FOR BURGER

ground kebabs (200g each)

Salt and pepper qs kingdom

-FOR MAYONNAISE

American 1 cup of whole milk (200ml)

olive oil q.s. (400 to 500ml)

Salt and black pepper q. B.

1 head of roasted garlic

-FOR ASSEMBLY

1 egg

Greaves (make a crumbly processor)

1 slice mozzarella

Directions

-MAYONNAISE

Bake the whole garlic in low oven with skin and all for 40min. In a blender, combine the milk, salt and pepper and garlic, beat all at the lowest speed and so that the mixture is homogeneous add the oil in wire to the desired consistency.

-BURGER

Mold the burgers with about 12cm in diameter, spread a little oil over the entire surface (if you have a brush, the better) and season with salt and pepper. Fry the burgers on both sides to the point of your own, covering with 1 slice of mozzarella when turning last vez.Frite an egg for each burger with a little olive oil and salt qs Assemble the sandwiches through the desired amount of mayonnaise, meat, crumbly cracklings and egg.

Recipe and Photo by: steemit.com under the Creative Commons. If you are posting content under a Creative Commons license, please attribute and link according to the specific license. If you are posting content under CC0 or Public Domain please consider noting that at the end of your post.

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Pan-Roasted Salmon with Citrus-Balsamic Vinaigrette and Sautéed Broccolini with Orange-Panko Crust

Treat your family to a delicious and healthy meal with this Pan-Roasted Salmon with Citrus-Balsamic Vinaigrette and Sautéed Broccolini with Orange-Panko Crust recipe! Your family will thank you for cooking this dinner!

You can enhance this recipe with our Whole Fruit Blood Orange Olive Oil and our Sicilian Lemon White Balsamic.

Pan-Roasted Salmon with Citrus-Balsamic Vinaigrette

Ingredients: Serves 4
(Slightly Adapted from The Union Square Cafe Cookbook)

Sauce:

    • 3/4 cup fresh orange juice
    • 1/2 cup balsamic vinegar
    • 2 T. extra-virgin olive oil
    • 1 anchovy fillet, very finely minced (optional)
    • 2 T. finely minced onion
    • 2 tsp. each chopped parsley, basil, and mint
    • 2 T. finely minced orange zest
    • 1/8 tsp. kosher salt
    • Freshly ground black pepper

Salmon:

  • 4 (6-oz) fillets of salmon, skin on or off
  • Kosher salt
  • Freshly ground black pepper
  • 2 T. olive oil

Instructions

  1. Preheat the oven to 450 degrees F.
  2. Combine all the sauce ingredients in a glass jar, cover tightly, and shake vigorously. Reserve.
  3. Season the salmon with salt and pepper to taste. In an oven-proof skillet large enough to hold all the salmon, heat the olive oil over high heat. Place the salmon in the pan with its skin side down. Transfer the pan to the oven and roast for 8 to 10 minutes, until medium-rare, or longer if desired. Transfer the cooked salmon to a serving platter and keep warm while finishing the sauce.
  4. Wipe out any remaining olive oil in the skillet and add the sauce. Heat through for a few seconds over high heat, spoon the sauce over the salmon, and serve.
Sautéed Broccolini with Orange-Panko Crust

Ingredients: Serves 2

    • 8 oz. broccolini or baby broccoli, trimmed
    • Kosher salt
    • 2 T. olive oil
    • 1 T. grated orange zest
    • 1/2 T. finely minced onion
    • Freshly ground black pepper
    • 1/4 cup panko bread crumbs
  1. Bring a pot of water to a boil over high heat. Salt the water and add the broccolini. Blanch for about 2 minutes until tender, but still firm and bright green (do not overcook). Drain the broccolini and immediately immerse in a bowl of ice water to shock the cooking, and retain it’s bright green color. When cool, drain broccolini again, and set aside.
  2. In a small skillet, heat 1 T. olive oil over medium heat. Add the orange zest and onion, and season with salt and pepper. Sauté for 1 to 2 minutes to infuse the flavors into the oil and slightly soften the onion, but do not overcook or the zest will begin to burn. Immediately add the panko to the pan, and sauté for another 2 minutes until the panko turns golden brown. Remove from the skillet and set aside.
  3. In a large non-stick skillet over medium heat, add the remaining 1 T. olive oil. Add the blanched broccolini, season with salt and pepper, and sauté for about 4 to 5 minutes until the broccolini is heated through and is starting to lightly brown on some sides. It should still be bright green with some browning. Do not overcook. It should still have a bite to it at the thicker end of the stem. Remove the broccolini to serving dishes and top with the orange-panko mixture. Serve immediately.

Recipe and photo from: mission-food.com under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License.

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Herb and Balsamic Steak Kebabs

Ingredients
  • 2 large garlic cloves, chopped
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • juice of 1/2 lemon
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons soy sauce
  • 1/2 teaspoon each dried oregano, basil, and thyme
  • 1 1/2 pounds sirloin steak, cubed
  • 1 red pepper, cut in 1-inch pieces
  • 1 green pepper, cut in 1-inch pieces
  • 1 red onion, cut in 1-inch pieces
  • 8 bamboo skewers
Instructions
  1. Preheat oven to 450 degrees.
  2. In a small bowl, combine the garlic, balsamic vinegar, olive oil, lemon juice, Dijon mustard, Worcestershire sauce, soy sauce, oregano, basil, and thyme. Place the steak in a large resealable bag and add all but 2 – 3 tablespoons of the marinade. Set reserved marinade aside. Let the steak marinate in the refrigerator for 2 – 6 hours.
  3. Thread meat alternately with the peppers and onion on the skewers. Baste the kebabs with the reserved marinade. Place on a broiler pan and roast in oven for about 4 – 5 minutes per side. During the last couple minutes of cooking, turn the oven to broil to slightly char the kebabs.
  4. Remove from oven and let sit covered for 5 minutes before serving.Note – alternately, the kebabs can be grilled on an outdoor grill for 4 – 5 minutes per side.

Recipe and Photo from: dinnersforayear.blogspot.com

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