Red Quinoa Salad

Posted on Mar 28, 2013 in Blog, Recipes, Salads, Side Dishes

Red Quinoa Salad

Red Quinoa Salad
Serves 8

This dish is even better the 2nd day … or the 3rd!

Ingredients
• 1 cup quinoa
• 1 cup red, yellow or orange peppers
• 1 cup celery
• 1/2 cup carrots
• 1/3 cup red onion
• 1/2 cup any MILD ♥Olive My Heart♥ EVOO
• 1/2 cup ♥Olive My Heart♥ Thai Lemongrass-Mint White Balsamic Vinegar
• 1 tsp. black pepper
• 1 Tbsp. agave or honey

Directions
Cook quinoa according to package directions.  Cool.
Chop all vegetables and mix with quinoa.
Blend together the olive oil, balsamic vinegar, pepper and agave.
Pour over vegetables and chill for 6-8 hours.
Serve on a bed or lettuce or stuffed in a tomato or pepper.

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Tuscan White Bean Soup

Posted on Mar 22, 2013 in Appetizers, Blog, Entrees, Recipes

Tuscan White Bean Soup

Tuscan White Bean Soup

Ingredients
• 2 cans Great Northern White Beans (rinse thoroughly and drain well)
• 2 inch sprig of fresh rosemary
• 1 medium onion, chopped
• 2 whole garlic gloves, smashed
• 1 large carrot, peeled and chopped
• 1 large celery rib, chopped
• 2 ripe fresh Roma tomatoes, peeled, chopped and seeded – or one small can of diced tomatoes in juice
• 2 tsp sea salt
• fresh ground pepper to taste
• 1/4 cup + 2Tbsp. ♥Olive My Heart♥ Tuscan Herb Infused Olive Oil
• 2 cups chicken or vegetable stock

Directions
– In large stock pot add 2Tbsp. Olive My Heart Tuscan Herb Infused Olive Oil and heat.
– Add onion, garlic, carrot, celery, tomatoes, rosemary, and salt & pepper.
– Saute for 3-4 minutes until veggies begin to brown then add 1C chicken or vegetable stock.  Bring to a simmer over medium-low heat and cook until vegetables are tender.  Add drained/rinsed beans and allow to cool.  Remove rosemary sprig after well cooled.
– Process cooled stock in food processor or blender, in batches if necessary.
– Add 1/4 cup of Olive My Heart Tuscan Herb Infused Olive Oil and return to pot to reheat.
– Add 1-2 cups of chicken or vegetable stock to obtain desired consistency.

Serve with warm crusty bread dipped in Olive My Heart Tuscan Herb Infused Olive Oil and Traditional Balsamic Vinegar

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Black Bean and Cucumber Salad

Posted on Mar 20, 2013 in Appetizers, Blog, Recipes, Salads, Side Dishes

Black Bean and Cucumber Salad

Black Bean and Cucumber Salad
Play with this salad to create/adapt your own version.  Add corn and/or tomatoes. Substitute Great Northern Beans or Chick Peas. Substitute parsely for the cilantro if you prefer.  Whatever ingredients you mix will be enhanced by the fresh light taste of the vinaigrette.  Enjoy!

Ingredients
• 1 can Black Beans
• 2 Tbsp. ♥Olive My Heart♥ Garlic Infused Olive Oil
• 3 Tbsp. ♥Olive My Heart♥ Sicilian Lemon White Balsamic Vinegar
• 1/8 tsp crushed red pepper flakes
• 1 tsp dried or fresh minced cilantro
• 1/2 medium cucumber, peeled and seeded
• salt to taste

Directions
Rinse beans thoroughtly and drain well.
Combine garlic olive oil, lemon balsamic vinegar, pepper flakes, and cilantro.
Whisk together well.
Dice cucumber and add to beans.
Cover with vinaigrette, mix thoroughly and chill.

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Balsamic Vinegar Glaze

Posted on Mar 6, 2013 in Appetizers, Blog, Desserts, Entrees, Recipes, Salads, Side Dishes

Balsamic Vinegar Glaze
Balsamic Vinegar Glaze
Ingredients:
1 Cup ♥Olive My Heart♥ Balsamic Vinegar

Directions:
Pour the balsamic vinegar into a small saucepan. Place the saucepan on the stove over MEDIUM heat.  Bring the balsamic vinegar to a boil WITHOUT increasing the heat on the stove.  REDUCE the heat until the balsamic vinegar mellows to a gentle simmer. Simmer the balsamic vinegar, stirring regularly, until it reaches your desired consistency. For a fairly thin balsamic glaze, simmer it until it is reduced by about half. For a thicker glaze, continue simmering until only about 1/4 cup of balsamic glaze remains in the pan.

Use on grilled meats, salads, roasted vegetables, berries or ice cream.  Or jar it and give it away as a gift!
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Chicken Polpettine in Spicy-Garlic Tomato Sugo over Smoky Cannellini Beans with Escarole

Posted on Mar 1, 2013 in Blog, Entrees, Recipes, Side Dishes

Chicken Polpettine in Spicy-Garlic Tomato Sugo over Smoky Cannellini Beans with Escarole

Chicken Polpettine in Spicy-Garlic Tomato Sugo over Smoky Cannellini Beans with Escarole
Serves 6-8

Smoky Cannellini Beans with Escarole

• 1 pound dried Cannellini or Great Northern beans, soaked overnight
• 5 quarts chicken or vegetable stock, preferably homemade
• 1/4 cup ♥Olive My Heart♥ Organic Mission Extra Virgin Olive Oil
• 1 small onion diced
4 cloves garlic minced
• 1 bay leaf torn
• 2 heads of escarole, torn
• 2 smoked turkey wings or 1 tablespoon sweet or hot Spanish smoked paprika
• sea salt and fresh ground pepper to taste

In a heavy 8+ quart stock pot over medium heat saute the onions in the olive oil until translucent. Add the garlic and paprika (if using) saute for another minute. Add the stock, turkey wings (if using), beans, and bay leaf. Simmer for about 1 1/2 hours or until the beans are tender, add the escarole during the last 10 minutes of cooking.

Meanwhile, make the polpettine…

Chicken Polpettine

• 2 pounds lean ground chicken or turkey
• 2 sliced of white or french bread
• 1/2 cup milk
• 2 eggs
• 1 small yellow onion, minced
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 2 tablespoons minced flat leaf parsley
• 1 tablespoon kosher salt
• fresh ground pepper to taste
• 1/3 cup ♥Olive My Heart♥ Organic Mission Extra Virgin Olive Oil

Soak the bread in the milk. In a large mixing bowl combine the ground poultry, onion, garlic, cumin, parsley, salt and pepper. Squeeze the soaked bread of excess milk and add to the bowl. Mix the contents thoroughly and portion out 1″ diameter meatballs. (I like to use a small cookie dough scoop here) 

Heat a large skillet over medium -high heat. Brown the meatballs in batches until golden, and set aside.

Sugo
• 1 28 oz. can of crushed tomatoes
• 3 tablespoons ♥Olive My Heart♥ Organic Mission Extra Virgin Olive Oil
• 5 cloves garlic minced
• 1/2 teaspoon red chili flakes (optional)
• 1/2 cup white wine
• 1 teaspoon dried oregano
• sea salt & fresh ground pepper to taste

Drain all but a small amount of the oil from the skillet used to brown the meatballs. Place over medium heat and add fresh olive oil. Add the garlic and chili flakes. Saute for a minute being careful not to burn the garlic. Add the white wine and scrape up any browned bits adhering to the bottom of the pan from the meatballs. Reduce the liquid by half and then add the tomatoes, oregano, salt, pepper and reserved meat balls. Simmer for approximately 20 minutes. Taste and adjust seasoning.

To serve this dish as pictured above, ladle the beans on to a plate and top with a scoop of meatballs and sauce.

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