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 garlic, minced
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, sea salt, and pepper, whisking to combine. When
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
Millet1 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.
Filling1 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
Try using our Garlic Olive Oil for this one!
Ingredients– 2 potatoes – 4 eggs – Some basil branches – 1 little iceberg lettuce – 50 gr of parmigiano cheese – 30 gr of pinions – A half a garlic teeth – Extra Virgin Olive Oil – Salt
Preparation:– Wash the lettuce and let the water drain – Boil both the potatoes and eggs, peel and cut them in your favorite way ( slices, wedges, cubes) – Put together basil, pinions, garlic, olive oil, salt and parmigiano and use the mixer to make the pesto. The time is up to you in order to get a more or less liquid result. – Serve lettuce, potatoes and eggs with prepared sauce. – Bonus: add some cherries ( tomatoes) to give colour to our first summer salad with extra virgin olive oil. Recipe and Pciture taken from howtooliveoil.com undet the Creative Commons License.
Categories: Beauty Purposes, Featured Recipes
Lemon Body Scrub
Summer is upon us and a long with summer, a whole lot of sweat and dirt from playing. Use this body scrub to refresh and exfoliate your skin with any of our olive oils! Lemon juice is an excellent ingredient that is a natural bleaching agent, which also contains anti-bacterial properties, making it ideal for complete skin care. Olive oil is a natural moisturizer, while sugar is an amazing exfoliant. The vanilla extract adds that fragrant aroma that keeps your skin smelling fresh and enticing. Body scrub
- In a clean bowl, mix together 3 cups of raw sugar, three quarters of a cup of olive oil, the juice of 1 lemon, the zest of 2 lemons, and 2 tablespoons of vanilla extract. Mix all of the ingredients well and slather this on your entire body, using your fingertips to massage it into your skin. Do this
Roasted Vegetable Lasagna
- 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
Categories: Featured Recipes, Recipes, Salads
Wheat Berry Salad with Figs
"This recipe is packed with bright, zesty flavors and chewy, whole grain wheat berries."Try using our Arbequina Extra Virgin Olive Oil. Prep: 20 min Stand: 1 hour Cook: 1 hour Total: 2 hours 20 min
- 1 ½ cups wheat berries
- ¼ cup rice vinegar
- ⅓ cup orange juice
- 2 tablespoons honey
- ½ cup dried fruit such as figs, dates, or apricots, chopped finely
- ⅓ cup raisins
- ⅓ cup golden raisins
- ½ medium red onion (about 1 ¼ cup), finely chopped
- 4 large stalks celery (about 1 ½ cups), finely chopped
- ¼ cup olive oil
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon zest
- 1 teaspoon kosher salt
- freshly-ground black pepper, to taste
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.
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
Categories: Appetizers, Featured Recipes
Healthy Homemade Chips
Healthy and chips in the same sentence? You bet!
- Preparation time: 15 mins approx
- Cooking time: 40 mins approx
- Preheat oven: 425 F
- Potatoes, scrubbed but not peeled
- Freshly ground black pepper
- Paprika powder
- Olive oil - try our Arbequina!
- Preheat the oven while you prepare the potatoes.
- Cut the potatoes into approx 1/4 in. slices. Put the chips into a roasting tray and drizzle with olive oil.
- Shake the paprika generously over the chips and season with salt and freshly ground pepper – give the tray a good shake to distribute the seasoning and oil evenly. Put the tray in the oven on the top shelf.
- After 20 mins in the oven, use a spatula to turn the chips over to ensure that they cook evenly.
- The chips are ready when they are golden brown all over and soft and fluffy in the middle.
Categories: Desserts, Featured Recipes
Banana Sour Cream Bread
Always a touch of sweetness...Use our Arbequina Extra Virgin Olive Oil for this one!
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
Categories: Featured Recipes, Main Courses
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
- 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
Categories: Appetizers, Featured Recipes, Recipes
Butternut Pear Soup
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If you are looking to add a little diversity into your diet, then this recipe is for you! It's not only healthy but also easy to make! Try using our Arbequina Olive Oil to enhance the flavor of this dish.
- 2 tablespoons Olive Oil
- 1 Onion, Medium (diced)
- 1 Butternut Squash (peeled, seeded and diced)
- 1 clove Garlic (Crushed)
- 1 1⁄2 Pears (peeled, seeded, and diced)
- 1⁄4 cup Greek Yogurt
- 4 cups Vegetable Stock
1. In a medium pot, heat oil over medium high. Add onions and cook until translucent (6 minutes). Add squash, pears, and 4 cups of water and bring to boil. Reduce to a rapid summer and cook until squash is soft, 20 to 25 minutes. 2. In batches, fill a blender halfway with soup and puree
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
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