Tomato Soup
Recipe courtesy of Muir Glen Organic Ingredients 1/3 cup D’Olivo olive oil 2 red bell peppers, stems and seeds removed, sliced lengthwise into 1/2-inch wide strips 1 small yellow onion, peeled and quartered 2 garlic cloves, peeled and quartered 2 tablespoons Tomato Paste 2 (14.5-ounce) cans Fire Roasted Diced Tomatoes 2 cups chicken or vegetable broth 1 teaspoon red wine vinegar, plus more to taste 2 teaspoons kosher salt, plus more to taste 1/2 teaspoon fresh black pepper, plus more to taste 1 small pinch sugar, as needed 1 handful fresh basil 4 dollops crème fraîche Directions In a heavy-bottomed …
Tomato Soup
Recipe courtesy of Muir Glen Organic Ingredients 1/3 cup D’Olivo olive oil 2 red bell peppers, stems and seeds removed, sliced lengthwise into 1/2-inch wide strips 1 small yellow onion, peeled and quartered 2 garlic cloves, peeled and quartered 2 tablespoons Tomato Paste 2 (14.5-ounce) cans Fire Roasted Diced Tomatoes 2 cups chicken or vegetable broth 1 teaspoon red wine vinegar, plus more to taste 2 teaspoons kosher salt, plus more to taste 1/2 teaspoon fresh black pepper, plus more to taste 1 small pinch sugar, as needed 1 handful fresh basil 4 dollops crème fraîche Directions In a heavy-bottomed …
Apricot Glazed Cornish Game Hen with a Sausage, Wild Rice, Mushroom and Sage stuffing. By Brent Herring (General Manager).
Sorry I don’t measure I add things to taste. Serving: 4 Cornish Games Hens Sausage, Wild Rice, Mushroom and Sage stuffing: 1 lb. bulk pork sausage 3 tbsp. D’Olivo wild mushroom sage olive oil (more if needed) 1 large onion 1/4 lb. small mushrooms (such as white button) 2 cups wild rice 4 cups low-sodium chicken broth (May need a little extra when adding the basmati rice) 2 tbsp. chopped fresh sage 2 bay leaves 1 cup basmati rice 1/4 c. chopped fresh parsley salt Freshly ground pepper Optional: Add dried fruits like apricot or craisins Apricot Glaze: Apricot preserves (maybe a …
Apricot Glazed Cornish Game Hen with a Sausage, Wild Rice, Mushroom and Sage stuffing. By Brent Herring (General Manager).
Sorry I don’t measure I add things to taste. Serving: 4 Cornish Games Hens Sausage, Wild Rice, Mushroom and Sage stuffing: 1 lb. bulk pork sausage 3 tbsp. D’Olivo wild mushroom sage olive oil (more if needed) 1 large onion 1/4 lb. small mushrooms (such as white button) 2 cups wild rice 4 cups low-sodium chicken broth (May need a little extra when adding the basmati rice) 2 tbsp. chopped fresh sage 2 bay leaves 1 cup basmati rice 1/4 c. chopped fresh parsley salt Freshly ground pepper Optional: Add dried fruits like apricot or craisins Apricot Glaze: Apricot preserves (maybe a …
Eggplant Meatballs By Bernie Lorraine
Ingredients: Cooking spray 1/2 Tbsp D’Olivo ultra premium olive oil or D’Olivo basil olive oil 1 1/4 lbs unpeeled eggplant, cut into one inch pieces kosher salt 1/4 tsp black pepper 2 garlic cloves crushed 2 tbsp chopped basil, plus leaves for garnish 1 1/2 cups Italian seasoned breadcrumbs 1 large egg beaten 2 ounces Pecorino Romano cheese freshly grated, plus more for serving 1 tbsp flat leafed parsley 1 (25.25 ounce jar) Marinara sauce part skim ricotta cheese, for serving (optional) Directions: 1) Heat the oven to 375’F. Spray a large rimmed baking sheet with cooking spray 2)Place 1/2 …
Eggplant Meatballs By Bernie Lorraine
Ingredients: Cooking spray 1/2 Tbsp D’Olivo ultra premium olive oil or D’Olivo basil olive oil 1 1/4 lbs unpeeled eggplant, cut into one inch pieces kosher salt 1/4 tsp black pepper 2 garlic cloves crushed 2 tbsp chopped basil, plus leaves for garnish 1 1/2 cups Italian seasoned breadcrumbs 1 large egg beaten 2 ounces Pecorino Romano cheese freshly grated, plus more for serving 1 tbsp flat leafed parsley 1 (25.25 ounce jar) Marinara sauce part skim ricotta cheese, for serving (optional) Directions: 1) Heat the oven to 375’F. Spray a large rimmed baking sheet with cooking spray 2)Place 1/2 …
Madeira Cobbler Cocktail
How to Make It Fill a julep cup with crushed ice. Fill a cocktail shaker with large ice cubes; add Madeira, rum, simple syrup, orange peel strips, lemon peel strip, and 5 blackberries. Cover and shake vigorously until well chilled, about 10 seconds. Strain into prepared cup; top with crushed ice and remaining 5 blackberries. Garnish with pineapple wedge. Serve with a straw. Ingredients: Crushed ice Ice cubes 1/4 cup plus 1 tablespoon (2 1/2 ounces) dry-style Madeira (preferably Sercial) 1 tablespoon (1/2 ounce) Demerara rum (such as El Dorado) 1 teaspoon simple syrup 2 orange peel strips 1 lemon …
Madeira Cobbler Cocktail
How to Make It Fill a julep cup with crushed ice. Fill a cocktail shaker with large ice cubes; add Madeira, rum, simple syrup, orange peel strips, lemon peel strip, and 5 blackberries. Cover and shake vigorously until well chilled, about 10 seconds. Strain into prepared cup; top with crushed ice and remaining 5 blackberries. Garnish with pineapple wedge. Serve with a straw. Ingredients: Crushed ice Ice cubes 1/4 cup plus 1 tablespoon (2 1/2 ounces) dry-style Madeira (preferably Sercial) 1 tablespoon (1/2 ounce) Demerara rum (such as El Dorado) 1 teaspoon simple syrup 2 orange peel strips 1 lemon …
Roasted Curry Tomato Pie
How to Make It Step 1 Make the pastry crust (See below) Pulse flour, salt, turmeric, and black pepper in a food processor until combined. Add butter, and pulse until mixture is crumbly and butter is cut into small bits, about 10 times. Slowly add 4 tablespoons ice water while pulsing, adding up to 1 more tablespoon ice water, 1 teaspoon at a time, until dough comes together and forms a ball. Wrap in plastic wrap, and refrigerate until chilled, about 30 minutes. Step 2 Make the tamarind onions (See Below) Heat ultra premium olive oil in a large skillet …
Roasted Curry Tomato Pie
How to Make It Step 1 Make the pastry crust (See below) Pulse flour, salt, turmeric, and black pepper in a food processor until combined. Add butter, and pulse until mixture is crumbly and butter is cut into small bits, about 10 times. Slowly add 4 tablespoons ice water while pulsing, adding up to 1 more tablespoon ice water, 1 teaspoon at a time, until dough comes together and forms a ball. Wrap in plastic wrap, and refrigerate until chilled, about 30 minutes. Step 2 Make the tamarind onions (See Below) Heat ultra premium olive oil in a large skillet …
Spinach Pesto Pasta with Chicken
Ingredients coarse salt 1 bunch spinach, tough stems removed 1 cup packed Fresh Basil leaves 3 tablespoons pine nuts 1 garlic clove, peeled fine sea salt 6 tablespoons D’Olivo olive oil 1 pound pasta 2 1/2 cups roasted chicken, finely shredded, at room temperature D’Olivo olive oil, for drizzling 2 ounces ricotta salata cheese, very thinly sliced Directions Bring a large pot of well-salted water to a boil. In a food processor, combine the spinach, basil, pine nuts, garlic, and 1/2 teaspoon fine sea salt. With the machine running, add the oil in a slow and steady stream; pulsing until …
Spinach Pesto Pasta with Chicken
Ingredients coarse salt 1 bunch spinach, tough stems removed 1 cup packed Fresh Basil leaves 3 tablespoons pine nuts 1 garlic clove, peeled fine sea salt 6 tablespoons D’Olivo olive oil 1 pound pasta 2 1/2 cups roasted chicken, finely shredded, at room temperature D’Olivo olive oil, for drizzling 2 ounces ricotta salata cheese, very thinly sliced Directions Bring a large pot of well-salted water to a boil. In a food processor, combine the spinach, basil, pine nuts, garlic, and 1/2 teaspoon fine sea salt. With the machine running, add the oil in a slow and steady stream; pulsing until …
Cooked Squash
Olive oil braised squash is not only incredibly easy to make, but it packs some serious flavor. To start, cut up your squash into bite-sized pieces and heat some olive oil in a pan over medium heat. Next, add in salt, pepper, crushed red pepper, garlic, and just about anything else you want for flavor. Then, add the squash and let it braise on each side for a few minutes!
Cooked Squash
Olive oil braised squash is not only incredibly easy to make, but it packs some serious flavor. To start, cut up your squash into bite-sized pieces and heat some olive oil in a pan over medium heat. Next, add in salt, pepper, crushed red pepper, garlic, and just about anything else you want for flavor. Then, add the squash and let it braise on each side for a few minutes!
Corn & Avocado Salad
Combine the zesty flavor of onion with the smooth, semi-sweet flavors of corn and avocado. Simply cut onion and avocado into bit sized pieces. Add corn. From here, throw in some tomatoes, salt and pepper, vinegar, your favorite olive oil. Mix and serve cool for the perfect summer dish.
Corn & Avocado Salad
Combine the zesty flavor of onion with the smooth, semi-sweet flavors of corn and avocado. Simply cut onion and avocado into bit sized pieces. Add corn. From here, throw in some tomatoes, salt and pepper, vinegar, your favorite olive oil. Mix and serve cool for the perfect summer dish.
Cucumber Salad
Simply cut some cucumber into medallions or in halves and toss them together with cherry tomatoes and onions, add salt and pepper, and top it all off with a few tablespoons of olive oil.Experiment with some flavored olive oils and different ingredients to come up with your own recipe.
Cucumber Salad
Simply cut some cucumber into medallions or in halves and toss them together with cherry tomatoes and onions, add salt and pepper, and top it all off with a few tablespoons of olive oil.Experiment with some flavored olive oils and different ingredients to come up with your own recipe.
Kale Chips
Start by washing the kale and removing the ribs as best you can. Then, preheat your oven to 275, gently place the kale on a baking sheet, add a sprinkle of salt, and generously drizzle olive oil over them.Bake until the edges are brown but not burnt (10-15 minutes).
Kale Chips
Start by washing the kale and removing the ribs as best you can. Then, preheat your oven to 275, gently place the kale on a baking sheet, add a sprinkle of salt, and generously drizzle olive oil over them.Bake until the edges are brown but not burnt (10-15 minutes).
Summer Coleslaw
Summer coleslaw is best when made with a blend of your favorite shredded vegetables. Once combined in a bowl, drizzle a few tablespoons of regular or flavored olive oil (hint, go for citrus!) along with a dash of balsamic glaze, lime juice, salt, pepper, and a touch of agave for sweetness.
Summer Coleslaw
Summer coleslaw is best when made with a blend of your favorite shredded vegetables. Once combined in a bowl, drizzle a few tablespoons of regular or flavored olive oil (hint, go for citrus!) along with a dash of balsamic glaze, lime juice, salt, pepper, and a touch of agave for sweetness.
Spiced Pomegranate Sparkler
Serves 1 Ingredients 1 teaspoon D’Olivo Cinnamon Pear Balsamic Vinegar 1 teaspoon pomegranate juice 4 ounces sparkling wine 1 teaspoon pomegranate seeds A drizzle of D’Olivo Blood Orange Olive Oil In a small bowl, toss the pomegranate seeds with Blood Orange Olive Oil. In a champagne flute, add the balsamic vinegar and pomegranate juice. Pour in the sparkling wine and garnish with orange-scented pomegranate seeds. Cheers!
Spiced Pomegranate Sparkler
Serves 1 Ingredients 1 teaspoon D’Olivo Cinnamon Pear Balsamic Vinegar 1 teaspoon pomegranate juice 4 ounces sparkling wine 1 teaspoon pomegranate seeds A drizzle of D’Olivo Blood Orange Olive Oil In a small bowl, toss the pomegranate seeds with Blood Orange Olive Oil. In a champagne flute, add the balsamic vinegar and pomegranate juice. Pour in the sparkling wine and garnish with orange-scented pomegranate seeds. Cheers!
