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Categories:
Featured Recipes, Recipes, Vegetables
Roasted Root Vegetables
Seriously, guys, brussels sprouts are delicious! At least they are when they have been lightly coated with olive oil and roasted until they turn golden brown. If you haven't tried them before, give them a chance. You'll be pleasantly surprised.
This recipe works well both as a side dish or as an entree with slightly larger portions and a side of cooked millet or rice.
- Prep:10 min
- Cook:40 min
- Total:50 min
- Serves 6 to 8
- 2 tablespoons of our Butterextra virgin olive oil
- 1 medium butternut squash, peeled, seeded, and diced
- 1 parsnip, peeled and diced
- 2 turnips, peeled and diced
- 24 brussels
Categories:
Featured Recipes, Main Courses, Recipes
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
Hearty Meat Sauce
- 1 tablespoon of our Garlic olive oil
- 1 medium onion, chopped finely
- 6 cloves
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
- 6 tilapia fillets (about
Categories:
Featured Recipes, Main Courses, Recipes From The Web
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
- 1 pound pipe rigate pasta
- 1 tablespoon salt
- 8 ounces fresh mozzarella cheese
- 14 ounces kalamata olives, pitted and halved
- 6 ounces baby spinach (1 bag), washed and dried
- 1 cup finely grated Parmesan cheese
Categories:
Featured Recipes, Main Courses, Recipes From The Web, Uncategorized
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
Categories:
Featured Recipes, Main Courses, Uncategorized
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!)
- 1 large yellow onion, finely diced
- 1 large carrot, finely diced
- 2 stalks celery, finely diced
- ½ teaspoon salt
- 2 tablespoons freshly chopped parsley
- 1 bay leaf
Categories:
Featured Recipes, Recipes From The Web, Salads
Apple Walnut Salad with Raspberry Vinaigrette
The last few days of summer are upon us. Celebrate with this yummy salad as we kiss summer goodbye and welcome fall with sweater clad arms.
Salad
- 1 head of Romaine lettuce, shredded
- 2 apples, chopped
- 1 cup walnuts, chopped or whole
- ½ cup feta cheese
Raspberry Vinaigrette
½ cup chopped red onion (about half of a small red onion) ½ cup sugar ¼ cup red raspberry vinegar 1 teaspoon salt Place onion, sugar, vinegar, and salt in a food processor or blender. Blend until smooth, about 1 minute. ¼ cup olive oil (Try our Arbequina with this one!) Put blender on low speed and slowly pour in olive oil to combine. Put dressing in a small bowl and serve on the side to let people top salad as desired. Alternatively, pour dressing over salad
Categories:
Recipes, Recipes From The Web, Salads, Vegetables
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
Categories:
Desserts, Featured Recipes, Recipes, Recipes From The Web
French Yogurt Cake
The Arbosana Extra Virgin Olive Oil would be great with this one!
This recipe is traditionally one of the first things French children learn to make. Since the size of a yogurt container is about ½ cup, you can simply wash the container and let your kids do all of the measuring with the yogurt cup. My daughter thought it was the funniest thing to make a cake using yogurt and the yogurt cup. I've also included traditional measurements if you prefer to use normal measuring scoops.
- Prep: 15 min
- Cook: 45 min
- Total: 1 hour
- Yields 1 small cake
- cooking spray
- Preheat oven to 350°F. Generously coat a 9' cake pan with cooking spray and set aside.
- 6 ounces vanilla yogurt (preferably
Brussels sprouts have a serious PR problem. It used to be popular to steam Brussels sprouts, a technique which leaves them somewhat bland and soggy much to the dismay of children everywhere. However, when roasted in the oven with a splash of olive oil, salt, and pepper, Brussels sprouts are elevated to a treasured side dish for any meal or holiday feast. Even if your kids still don't like them, it just leaves more for you.
- Prep: 15 min
- Cook: 20 min
- Total: 35 min
- Serves 6 to 8
- 2 pounds Brussels sprouts
- Rinse Brussels sprouts. Trim off ends, remove any discolored layers, and slice in half. Place in a large bowl.
- 3 tablespoons olive oil - Try our Garlic Olive Oil!
- 1 tablespoon water
- 1 teaspoon sea salt
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
Nothing says back to school like pizza! Well...to us anyways! Try this with one of our Balsamic vinaigrettes (come in for suggestions). Give the kids something their tummies and taste buds will remember much longer than the pizza and the school year.
- Prep: 5 min
- Total: 5 min
- Yields 2 cups (enoughfor 4-6 pizzas
- 28 ounce can whole or diced tomatoes, slightly drained
- 3 cloves garlic, roughly chopped or minced
- 6 fresh basil leaves or 2 teaspoons dried basil
- 3 teaspoons olive oil
- 1 teaspoon balsamic vinegar, or to taste
- ½ teaspoon sea salt
- 1/8 teaspoon pepper
We slightly modified this one... Use the Arbosana Olive Oil instead of the vegetable oil. We guarantee you won't regret it! If you like the idea of a brownie that's been transformed into a doughnut and infused with espresso, then this recipe is for you.
- Prep: 15 min
- Chill: 30 min
- Cook: 30 min
- Total: 1 hour 15 min
- Yields 18 doughnuts
Preheat oven to 325°F.
2 cups all-purpose flour
½ cup unsweetened cocoa powder
2 tablespoons instant espresso powder
1 teaspoon baking soda
1 teaspoon sea salt
In a large bowl, combine flour, cocoa powder, espresso powder, baking soda, and salt.
2 eggs
In a small bowl, beat eggs.
1 ½ cups packed brown sugar
1 cup milk
â…“ cup vegetable oil
2 teaspoons vanilla extract
Add brown sugar, milk, oil, and vanilla extract to bowl with eggs. Whisk until smooth.
Pour liquid ingredients into larger bowl with
Categories:
Featured Recipes, Recipes, Recipes From The Web, Salads
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,
Categories:
Appetizers, Featured Recipes, Main Courses
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 brightShopping Cart
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