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Peach White Balsamic Bellini

Posted on Nov 16, 2013 in Appetizers, Blog, Recipes

Peach White Balsamic Bellini

Peach White Balsamic Bellini
Serves 4-6

Ingredients
• 

1 Cup chilled ♥Olive My Heart♥ Peach White Balsamic
• 1 pound peeled, sliced ripe peaches or 1 16-ounce bag frozen peaches, defrosted
• 1 bottle chilled Prosecco or other sparkling white wine
• A spring of mint or fresh raspberries for garnish

Directions
Pour ingredients into punch bowl.  Stir!

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Wild Mushroom & Zucchini Empanadas with Olive Oil Pastry Dough

Posted on Jul 23, 2013 in Blog, Entrees, Recipes

Wild Mushroom & Zucchini Empanadas with Olive Oil Pastry Dough

Wild Mushroom Empanada Filling

Ingredients
1 cup zucchini, finely diced
1/2 lb. assorted wild mushrooms, cleaned and coarsely chopped
1 shallot, minced
2 large cloves garlic, minced
3 Tbsp. ♥Olive My Heart♥ Organic Wild Mushroom & Sage Olive Oil
1 large egg, beaten
1/4 cup bread crumbs
1/4 cup grated Pecorino Romano
freshly ground pepper to taste
sea salt to taste

Directions
Heat the olive oil in a large skillet over medium heat.  Saute the shallot for two minutes until translucent.  Add the garlic and saute for another minute.

Add in the mushrooms and saute until all the moisture has evaporated and the mushrooms begin to caramelize.  Add in the zucchini and saute for two minutes until most of the moisture is cooked off.

Add the mixture to a bowl, season with salt and pepper to taste and set aside to cool.  Once the mixture is warm, add the beaten egg, cheese, and bread crumbs – stirring to combine.  Set aside and proceed with making the empanada dough.


Extra Virgin Olive Oil Empanada Dough

Yield: 10

Ingredients
2 cups all-purpose flour
1 pinch salt
1/2 cup ♥Olive My Heart♥ Ultra Premium Extra Virgin Olive Oil
5 Tbsp. ice water
1 large egg, beaten

Directions
Combine the flour and salt in a mixing bowl.  Slowly drizzle in the olive oil, mixing with a fork to form a crumbly mixture with pea sized lumps of flour.

Slowly drizzle in the ice cold water, mixing as it’s poured.  Dump the mixture on to a large sheet of parchment paper, and with floured hands, begin to form the dough in to a large flat disk.  Knead gently, incorporating any loose scraps.  Place another sheet of parchment paper on top of the disk and roll the dough out to 1/8″ thick.

Empanada Assembly:

Preheat the oven to 375 F.

Cut out circles approximately 4″ in diameter from the dough.  Place a heaping tablespoon of filling on one side of each circle, being careful not to allow the  filling to touch the edges of the dough.  Moisten one edge of each side using beaten egg, and fold the other side of the dough over the filling to create a half moon shape.  Firmly press down on the edges of dough to seal.  Use a fluted pastry wheel or sharp knife to cut excess dough from the edges.  You can also crimp the edges with the tines of a fork

Line a  baking sheet with parchment paper and place the empanadas on the sheet with a small amount of space between.  Brush with beaten egg and bake for 20 minutes until golden brown.  Serve warm, or at room temperature. You can also wrap them in paper and freeze for later!

 

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Chipotle & Serrano Rib Eye Steak

Posted on Jul 1, 2013 in Blog, Entrees, Recipes

Chipotle & Serrano Rib Eye Steak

Chipotle & Serrano Rib Eye Steak
Serves 4

Ingredients
• 1/2 Cup ♥Olive My Heart♥ Honey-Serrano Vinegar
• 1/2 Cup ♥Olive My Heart♥ Chipotle Olive Oil
• 1 Tbsp. sea salt
• 2 cloves garlic, minced
• fresh ground pepper to taste
• 4 – 8 to 10 oz. rib-eye steaks

Directions
Combine the salt, vinegar, garlic, and pepper.  Slowly whisk in the the chipotle olive oil.  Place the steaks in a Zip-lock bag or in a single layer in a non-reactive pan or container.  Pour the marinade over and massage it in to the steaks.  Cover and allow to marinate refrigerated, for a minimum of 2 hours, or up to 6 hours.

Prepare a medium charcoal or gas grill, and cook to desired doneness.  Allow to rest for 10 minutes before serving.

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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.

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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.

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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.
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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.

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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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