Main Courses


 

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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Marinated Beet Salad

Roasted beets are lightly coated with a simple vinaigrette and few dashes of sea salt to create a savory side dish or main course. Use different colored beets to make a beautiful and delicious salad.
  • Prep: 10 min
  • Cook: 1 hour
  • Total: 1 hour 10 min
  • Serves 4 to 6
  • Preheat oven to 350°F.
  • 5 medium beets (about 1 pound)
  • Trim any greens from beets and wash throughly.
  • water
  • Place beets in a baking dish. Fill with water until 1/8 to ¼ inch high.
  • 1 teaspoon salt

Sprinkle beets with salt.

Cover tightly with aluminum foil and bake at 350°F until beets are soft and can be easily pierced with a knife, about 45 min to 1 hour depending on their size.

Remove from oven, uncover, and let cool.

Once cool, cut off tops and remove skins. Cut peeled beets into small wedges or slices. Place in a glass bowl.

  • 1 teaspoon red wine vinegar, or to taste
  • ½ teaspoon sea salt, or to taste

Drizzle with vinegar and sprinkle with salt. Toss to coat. Let sit for 5 minutes to absorb flavors. Taste and add more vinegar or salt as desired.

  • 2 teaspoons olive oil

Drizzle with olive oil and toss to coat. Serve with bread or a green leaf salad.

Recipe taken from 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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Mushroom Ragu

This one has our mouths watering! Anyone else too in love with the taste of mushrooms? *Raises both hands*

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 (try the Arbequina!)

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 taken from www.makebetterfood.com under the Creative Commons License.

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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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