- Prep: 45 min
- Cook: 30 min
- Total: 1 hour 30 min
- Serves 12
Vegetablescooking 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.
Sauce3 cups / 24 ounces pasta sauce If you are going to make your own
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.
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
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
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
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.
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
- In a large pot bring water to boil, then add in quinoa.
- Cover and reduce heat to low and simmer for 15 minutes.
- Once cooked remove from heat and set aide for 10 minutes or, until all liquid is absorbed.
- Heat olive oil in a skillet over medium heat and sauté the onion until translucent then add the green pepper
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!
- 9 ounces Alaskan King Crabmeat
- 1⁄4 bunch Chives, finely chopped
- 3 1⁄2 ounces Olive Oil
- 3 Yellow Tomatoes
- 3 Red Tomatoes
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
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
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 Time8 min A delicious and salty appetizer. Author: Donna Hay Recipe type: Appetizer Serves: 8
- 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
- Preheat oven to 180C (350F).
- Toss together anchovy fillets, lemon juice, olive oil, capers, mint and dill leaves. Season with sea salt and freshly ground black pepper.
- 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.
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
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 VinaigretteIngredients: 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
- 4 (6-oz) fillets of salmon, skin on or off
- Kosher salt
- Freshly ground black pepper
- 2 T. olive oil
- Preheat the oven to 450 degrees
- 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
- Preheat oven to 450 degrees.
- 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.
- Thread meat alternately with the peppers and onion on the skewers. Baste the
This pasta recipe is the perfect addition for a summer night dinner! You can give this recipe an added kick with our Harissa Hot Olive Oil.
- 1 box whole grain penne (approx 14 oz)
- 2 red bell peppers, sliced
- 2 tomatoes, roughly chopped
- 2 ears of corn, corn cut off from cob
- 1/2 medium sweet onion, diced
- 6 oz jalapeno chicken sausage, sliced (optional)
- 1/2 cup olive oil, plus 1-1/2 tablespoons for veggies
- 5 garlic cloves, minced
- 1 tablespoon crushed red pepper flakes
- 1-1/2 to 2 teaspoons salt
- 4 to 5 handfuls of baby spinach
- parmesan cheese, for serving
- In a large high sided skillet heat 1-1/2 tablespoons of olive oil over medium high heat. Add red peppers, tomatoes, corn and onion and cook for about 5 minutes, stirring occasionally. Add sausage and reduce heat to medium, cover pan and cook for approximately
This Skillet Fried Chicken Breast recipe is not only delicious but also full of flavor! You can enhance the flavor of the seasonings in this recipe with our Tuscan Herb Olive Oil.
- 1 Chicken breast halves (2 whole boneless, skinless chicken breast halves)
- 1 teaspoon kosher salt, divided
- 1 teaspoon fresh ground black pepper, divided
- 1 teaspoon dried parsley, divided
- 1 tablespoon olive oil
- After chicken is deboned I like to cut each chicken breast in half lengthwise to make like fillets, not necessary but it cooks so much faster. Turn the breast over and, with the edge of a knife parallel to the cutting board, begin cutting down the length of the side of the breast. Slowly, with a sharp knife, slice the breast in half widthwise almost to the other edge.
- Pound the chicken breasts with a meat mallet just for a
This Duck and Turnip Stew with Dandelion Greens recipe is a new take on southern soul food and we promise it will not let you down! Give the recipe a try and find out just how good southern soul food can be! You can enhance this recipe with our Wild Mushroom and Sage Olive Oil!
- Olive or Peanut oil, as needed
- 8 oz. duck, turkey or pork bacon, diced
- 1 whole duck (or if using a bag of duck legs, omit steps 8 and 9)
- 32 oz. chicken or duck broth; more or less to cover the vegetables and meat in the pot
- 3 large turnips; peeled and diced into ½ inch pieces
- 1 large onion, diced
- 1 bunch carrots, diced
- 3 to 4 celery stalks, diced
- 4 garlic cloves; minced
- ½ tsp. smoked paprika
- Sea salt and fresh black pepper; as needed
- 1 cup white
Escape the cold weather with this delicious Sun-Dried Tomato And Walnut Penne Recipe! We guarantee it will warm your body and soul! You can enhance this recipe with our Herbs de Provence Olive Oil.
- penne pasta
- sun-dried tomatoes
- fresh basil
- yellow tomatoes
- olive oil
- Cook your penne, drain and put in ice water to stop the pasta from cooking any more in its own heat.
- Mince a clove or two of garlic and add to a nice big glug of olive oil in a small bowl. Add a handful of sun-dried tomatoes to the bowl and distress them with a fork so they flavour the oil slightly. Add a handful of walnut pieces (don't crush them, just break them into generous pieces).
- Slice the yellow tomatoes and salt them. Salting the cut side of a tomato will help draw