Classic Caesar Salad

Posted on Apr 20, 2013 in Blog, Recipes, Salads

Classic Caesar Salad


Ingredients

2 large pasteurized egg yolks
1/2 garlic clove, peeled
1/3 cup grated Parmesan cheese
3 Tbsp. lemon juice
1 anchovy fillet
1/2 teaspoon salt
1/2 teaspoon Dijon style mustard
ground black pepper, to taste
1/2 cup ♥Olive My Heart♥ Extra Virgin Olive Oil

1 cup croutons
6 hearts of Romaine lettuce,  roughly chopped or left whole

Directions
Place first 9 ingredients into the container of a blender or food processor in the order listed and secure lid.
Turn machine on and processed for 20 seconds.
Drizzle the dressing on the lettuce, add croutons and more grated Parmesan.

Read More

Raspberry Balsamic & Toasted Almond Vinaigrette

Posted on Apr 20, 2013 in Blog, Recipes, Salads

Raspberry Balsamic & Toasted Almond Vinaigrette

Ingredients
3 Tbsp. ♥Olive My Heart♥ Raspberry Balsamic Vinegar
1 tsp. lemon juice
2 Tbsp. ♥Olive My Heart♥ Toasted Almond Oil
1 tsp. Dijon style mustard
1/2 tsp. salt
fresh ground black pepper to taste

1/3 cup slivered toasted almonds
1/3 cup crumbled feta or Cherve cheese
2 quarts of your favorite lettuce greens

Directions
Place first six ingredients in to a bowl and whisk. (Or, use blender or food processor).

Arrange lettuce in a bowl, drizzle with vinaigrette, sprinkle with almonds and cheese.

Read More

Fresh Arugula Pasta with Creamy Garlic-Mushroom Sauce

Posted on Apr 19, 2013 in Blog, Entrees, Recipes

Fresh Arugula Pasta with Creamy Garlic-Mushroom Sauce

Fresh Arugula Pasta Dough

Ingredients
• 1/2 cup fresh baby arugula
• 1 tablespoon lemon juice
• 1-1/2 cup fine semolina flour
• 3/4 cup all-purpose flour
• 2 large eggs
• 3/4 teaspoon salt
• 1 tablespoon ♥Olive My Heart♥ Garlic olive oil

Directions
Combine the arugula and tablespoon of lemon juice in a blender or food processor and process until it forms a fine green paste.

Place all the dry ingredients into the bowl of a food processor and pulse to combine.  Mix 1/4 cup of the arugula paste with the eggs and olive oil.  Add the wet ingredients to the dry ingredients and pulse until the mixture begins to form a ball. Add a little water if dough is dry.  Remove dough from the bowl, knead until smooth, form into a ball and let rest, covered for at least 1 hour.

This dough can be rolled out by hand or to setting 6 on a pasta machine, and then cut in to any shape pasta.

Bring a large pot of heavily salted water to a boil.

 

Creamy Garlic Mushroom Sauce

Ingredients
• 1 cup thinly sliced fresh shiitake and/or baby portabella mushrooms
• 1 medium shallot, minced
• 2 cloves garlic, minced
• 2 tablespoons ♥Olive My Heart♥ Garlic olive oil
• 1/2 cup white wine
• 1 cup heavy cream
• 1/2 cup Tellagio and or Fontina Cheese
• Salt & pepper to taste

Directions
Heat the garlic oil in a large saute pan set over medium heat.

Add minced shallots, and thinly sliced mushrooms and saute until just barely golden.

Add the garlic and saute for an additional minute. Pour in the white wine and reduce by half.

Add the heavy cream and stir to combine.

Simmer the sauce for another minute before adding the cheese. Stir until the cheese is completely combined, then taste and season with salt and pepper to taste.

Boil the fresh pasta for 2 minutes, drain well, and then add to the sauce in the saute pan.  Simmer for a minute and then serve with additional cheese over the top, if desired.
Read More

Olive Tapenade

Posted on Apr 19, 2013 in Appetizers, Blog, Recipes

Olive Tapenade

Olive Tapenade

Ingredients
• 2 cloves fresh garlic, pressed
• 1 cup Kalamata olives, finely chopped
• 2 Tbsp. ♥Olive My Heart♥ Extra Virgin Olive Oil
• 1 Tbsp. Red Wine Vinegar

Combine ingredients and serve with crackers or toast points.

Read More