Spring Pea Soup

Ingredients:

3 Tablespoons *Organic Butter infused Olive Oil

1 medium chopped onion 2 cups vegetable broth

4 cups of peas (fresh or frozen) hand full of fresh flat leaf parsley hand full of fresh mint leaves salt & pepper to taste

chopped fresh chives to garnish

In a heavy pot over medium heat cook onion in olive oil just until soft. Add vegetable broth and bring to a boil. Reduce heat and add peas and simmer till tender. Pour into blender and add parsley, mint, salt & pepper and puree till smooth. Add more broth if too thick.

Notes: Peas are fairly low in calories, contains almost every vitamin & mineral your body needs, high in fiber & protein. Peas also have a low glycemic index. Protein increases the levels of certain hormones that reduces appetite. Protein works with fiber to slow digestion. Fiber also feeds good bacteria important for gut health.

Parsley is known to detoxifies the body helps to ease strain on the kidneys. Mint helps with digestion.

RECIPE COURTESY OF SABRINA NAJARIAN

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Polenta squares topped with pesto or tapenade

Polenta squares topped with pesto or tapenade     Yield: one 9”x13” jellyroll pan

Courtesy of Rebecca Woodland

Preparation time: 10 minutes cooking time + additional topping time

The secret to perfect polenta is patience! The water must be at a full rolling boil. The dry polenta must be sprinkled into the boiling water, a little at a time so the water continues to boil uninterrupted, until all the polenta has been added. If you try to rush this or ignore the directions, you will end up with a lumpy, disgusting mess.

For POLENTA:   

1 cup dry polenta (La Favorita brand, any flavor)

3½ cups boiling water

½ tsp. sea salt

TOPPINGS: (your choice, do not combine)

La Favorita: Pesto di Cavolo Nero (Kale)* or Genovese (Basil) Pesto, Crema di Funghi Porcini

Della Nonna Tapenades: Mushroom & Truffle, Green Olive, Sundried Tomato*

or any other savory topping you like (* used in demo)

OPTIONAL ADDITION:

4 oz. goat cheese (enough for a dollop of goat cheese on each square)

To make a creamier, more flavorful goat cheese, add a drizzle of your favorite flavored olive oil and mix well before using. Try pairing your choice of oil to complement or match your topping.

 

METHOD

  1. Bring 3½ cups water to a rolling boil. While water continues to boil, gradually sprinkle polenta into the boiling water, stirring continuously with a wire whisk. Do NOT “dump” the polenta into the water or it will lump!
  2. Add salt. Keep stirring. Cook about 3 minutes, until mixture begins to thicken.
  3. Remove from heat and set aside.
  4. Lightly coat bottom and sides of a large baking sheet/jelly roll pan with your favorite olive oil.
  5. Pour cooked polenta onto the baking sheet. Spread it evenly across the entire surface, smoothing the top. Set aside to continue cooling. Polenta will continue to thicken as it cools.
  6. Prepare goat cheese. Put it all in a bowl. Drizzle your favorite olive oil over it. Mix well with a fork.
  7. When polenta has cooled to room temperature, cut it into squares, triangles, or diamonds of equal size. Top with a smear or smidgen (not an actual unit of measure) of your favorite topping.
  8. Just before serving, add a small dollop of the goat cheese to each square.

 

VARIATIONS:

You may want to “toast” the polenta in a 350 degree oven before adding the toppings. For a more festive touch, top each square with microgreens, a slice of grape tomato, or other tiny edibles.

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Rainbow Spinach Salad

Festive colors and flavors highlight this non-traditional spinach salad. Feel free to experiment with different added-in ingredients, or with different pairings of olive oils and vinegars.

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Blood Orange Brownies

These brownies will spoil you forever. Don’t be put off by the name. The secret ingredient is Blood Orange Olive Oil! 

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WINTER SQUASH WITH wild RICE-sourdough-POMEGRANATE STUFFING

This beautiful entrée makes an ideal edible centerpiece for your Thanksgiving table. Experiment with different varieties of winter squash/pumpkin. Kabocha, acorn, red kuri, sweet dumpling and turban work well. 

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Oven Roasted Brussels Sprouts

Oven Roasted Brussels Sprouts                     Yield: 4 servings

Courtesy of Rebecca Woodland

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Ingredients

1 1/2 pounds Brussels sprouts — trimmed and halved

2 Tablespoons extra-virgin olive oil (Bacon flavored olive oil is a favorite)

½ teaspoon sea salt

¼ teaspoon freshly-ground black pepper

Optional flavor addition: Maple balsamic vinegar (about 1Tablespoon)

method

  1. Trim Brussels sprouts. Cut in half through the stem end.
  2. Place a rack in the upper third of your oven and preheat the oven to 400 degrees F. Place the Brussels sprouts in the center of a large rimmed baking sheet.
  3. Drizzle with Bacon olive oil and sprinkle with salt and pepper. Gently mix until the Brussels sprouts are evenly coated, then spread them into a single layer on the baking sheet. For better crisping, flip the Brussels sprouts so that they are all cut sides down.
  4. Bake for 20 to 30 minutes, until the Brussels sprouts are lightly charred and crisp on the outside and tender in the center. The outer leaves will be very dark too. Watch carefully towards the end of the baking time, as the cooking time will vary based on the size of your sprouts. Season with additional salt and/or pepper to taste.
  5. Drizzle with Maple Balsamic. Toss to coat the sprouts. Put it back in the oven for 2 minutes. Enjoy immediately.

Notes:

Feel free to experiment with various flavors of olive oil. Toss with your favorite herbs and/or spices.

 

All bold ingredients available at Island Olive Oil

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Maple Balsamic & Bacon Olive Oil Oven Roasted Brussels Sprouts

Ingredients

2 pints Brussels sprouts (approximately 4-5 cups)

3-4 Tablespoons Bacon or Butter Flavored Olive Oil

1-2 Tablespoon Maple Dark Balsamic Vinegar

Salt and freshly cracked pepper to taste

Directions

Preheat oven to 400. Trim up the stem end of the brussel sprouts and remove all wilted and yellow or brown exterior leaves. Cut large sprouts in half.  Put the sprouts and on large sheet pan and toss with the butter or bacon flavored olive oil, (just enough to coat evenly) and season with salt and pepper.

Roast in the oven for 25-35 minutes, shaking the pan occasionally to brown the vegetables evenly, until crisp and slightly charred on the outside and fork tender on the inside. (Your cooking time will depend on the size of your sprouts.) Take them out of the oven, drizzle on a little maple balsamic check seasoning and adjust if needed.  Best served warm. Enjoy!

Cooking Note: You can add in dried cranberries, garlic, onion, pancetta, or bacon crumbles if you want to bring it to the next level!

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Tomato-tofu relish

A great make-ahead item that works well with crusty sourdough bread, tossed with pasta, or as a topping for baked potatoes. Flavor intensifies over time. Follow the method EXACTLY or it will not turn out!!    

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Middle Eastern Hummus (Greece, Turkey, Israel, Palestine, Egypt)

This classic Middle-Eastern pureed chickpea (garbanzo) appetizer is typically served with pita, falafel, or raw vegetables, but it works well as a dip or spread on almost anything

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Edamame Hummus (Asian adaptation)

Save yourself the hassle and use frozen edamame already removed from the shell. Be sure to read the label. Look for organic or non-GMO soybeans. Make this in a blender. Use edamame hummus the same way you would use any hummus.

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