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2 Russet potatoes
1 tsp. ♥Olive My Heart♥ UP Extra Virgin Olive Oil
2 tsp. ♥Olive My Heart♥ White Truffle oil
Alden Mill House ‘Season All’, to taste
fresh ground pepper, to taste
dried dill, to taste
♥Olive My Heart♥ Black Truffle sea salt, to taste
Preheat the oven to 400 F. Oil cookie sheet with teaspoon of ♥Olive My Heart♥ Ultra Premium Extra Virgin olive oil.
Peel russet potatoes. Cut into 1/4″ size fries. Soak in a cold water bath for one minute. Drain and dry.
Place potatoes into a large bowl with a mixture of Season All, fresh ground pepper, dried dill and ♥Olive My Heart♥ White Truffle oil. Mix well.
Arrange fries on cookie sheet. Bake for 14 min in oven. Turn fries and bake for another 5 min. Drizzle with truffle oil and ♥Olive My Heart♥ black truffle sea salt. Enjoy!
Red Pepper Hash
1 1/2 pound Yukon gold potatoes cut in 1″ pieces
1 Jar ♥Olive My Heart♥ Roasted Red Peppers
1 large onion, thinly sliced
2 cloves garlic, minced
1/4 fresh chopped flat leaf parsley leaves
1/4 cup ♥Olive My Heart♥ UP Extra Virgin Olive Oil
8 large eggs
2 teaspoons of salt, plus salt to taste
1 teaspoon fresh thyme leaves
1/2 teaspoon paprika
fresh ground pepper to taste
Preheat the oven to 400 F.
Add the potatoes to a medium saucepan, cover with water, add 2 teaspoons of salt and bring to a boil. Reduce to a simmer, and cook for 5 minutes at a simmer until the potatoes are just barely tender but still not cooked all the way through.
In a large oven proof saute pan, over medium heat, add the olive oil and heat. Add the sliced onions and saute until they just begin to take on a golden color. Add the garlic and saute another minute. Remove the pan from heat.
Drain the potatoes well and allow to sit for a minute to help the moisture evaporate. Add the potatoes to the saute pan with the onions, tossing well, and allow to cook over medium heat until they just begin to turn golden brown. Add the roasted red peppers, thyme leaves, paprika and toss to mix.
Taste and season with additional salt and pepper, if desired.
Place the saute pan in the oven and roast for 20 minutes until the potatoes are nicely browned.
Remove the saute pan and carefully crack the eggs over the hash, leaving space in between each egg, sprinkle with a bit of salt and pepper and slide the saute pan back in the over for an additional 3-5 minutes depending on how you like your eggs cooked.
Add finely chopped parsley to the pan and drizzle with additional UP Extra Virgin Olive Oil and paprika if desired.
Roasted Red Pepper Hummus
There are very few ingredients required to make hummus. In light of this, it’s imperative that the handful of ingredients used be of the highest quality available especially where the olive oil is concerned. This, and only this, is the secret to amazing hummus. Try this exceedingly delicious and easy rendition that includes heart healthy roasted red peppers marinated in UP Extra Virgin Olive Oil.
1 jar ♥Olive My Heart♥ Roasted Red Peppers, drained
2 – 15 oz. cans garbanzo beans, drained
2 cloves garlic
1 teaspoon ground cumin
2 tablespoons fresh lemon juice
1/3 cup ♥Olive My Heart♥ Extra Virgin Olive Oil, or any infused Olive Oil
2 teaspoons sea salt, or to taste
Place all of the ingredients in the bowl of a food processor and process until creamy and smooth. Adjust seasoning as desired. Refrigerate until ready to serve and drizzle more fresh olive oil over the top if desired.
Ramp-Kale Pesto Pasta
adapted from Giada De Laurentiis for the Today Show
1/2 cup raw walnut halves
1 clove garlic, peeled
2 cups baby kale
2 Tbsp. + 2/3 cup ♥Olive My Heart♥ Blood Orange Olive Oil, or Wild Mushroom & Sage Olive Oil
1/2 teaspoon kosher salt
1/8 teaspoon red pepper flakes
1 teaspoon orange zest, from one large orange
1/4 cup orange juice
1 cup freshly grated Parmigiano Reggiano
1 yellow bell pepper, diced
1 red bell pepper, diced
1 pound rotini pasta
♥Olive My Heart♥ Traditional Balsamic Vinegar, or Cranberry Pear Balsamic Vinegar, for drizzling
To prepare the ramps, hold the bulb ends while blanching the stalks, then immediately place in ice water. Lay flat and dry with a paper towel. Saute bulbs in 2 Tbsp. olive oil of choice until tender.
Place the walnuts and garlic in food processor. Pulse until coarsely chopped. Add kale. Add ramps. With the motor running, drizzle in the 2/3 Cup of olive oil to form a smooth sauce. Season with the salt, chili flakes, orange zest and juice. Pulse in the Parmesan. Pour the pesto into a large bowl and set aside.
Bring a large pot of salted water to a boil. Cook the pasta until al dente. Add the hot pasta to the bowl with pesto. Toss well. Add diced peppers. Drizzle with balsamic vinegar if desired.
Rock Cod Ceviche
The success of this ceviche is predicated on the quality and freshness of the fish, as well as the specific olive oil you use. Beyond being mindful about these two factors, this is an exceedingly easy dish to dazzle your seafood loving guests with.
1/4 cup fresh squeezed lime juice
2 Tbsp. ♥Olive My Heart♥ Honey-Serrano Vinegar or Jalapeno White Balsamic Vinegar
1/3 Cup ♥Olive My Heart♥ Baklouti, Chipotle, or Cayenne Olive Oil
1/2 Cup finely diced red onion
1/3 Cup chopped cilantro
1 finely diced seeded, jalapeno (optional)
2 medium firm ripe tomatoes, seeded and finely diced
1 large avocado, finely diced (optional)
1 pound raw, super fresh Rock Cod, Bay Shrimp, Scallops, Sea Bass, Striped Bass, Grouper, Snapper, etc. cut in to small uniform pieces
sea salt to taste
Combine the olive oil, vinegar, lime juice and sea salt. Whisk to combine. Add in the other ingredients including the fish and stir to combine well. Marinate covered in the refrigerator for 15 minutes. Serve.
The longer you allow this to sit, the more the fish will begin to “cook” in the acid of the lime juice and fall apart. Ideally, you want to mix this and serve it straight away. However, if you do let it sit, it will still be edible, but the fish will break up.