Recipes with Our Olive Oils and Balsamics
Zucchini with Red Onions & Basil
2 medium red onions, cut in half and thinly sliced
2 ½ lbs firm zucchini, washed, dried and cut into ½ ” rounds
3-tbsp Basil Extra Virgin Olive Oil
3 basil leaves
1 chicken bouillon cube
Sauté the onion 1-2 min in olive oil in a non-stick pan then add zucchini slices, and sauté until they are soft and lightly colored (about 10-15 minutes)
Crumble the bouillon cube on top of the mixture, stir it in, cover and cook for about 5 more minutes until all is lightly browned
Tear the basil leaves into small pieces and sprinkle them into the mixture, continuing to cook for about 2 more minutes
Add a bit of salt to taste
This lovely dish can be served hot or at room temperature. It can also be refrigerated for a day and then served at room temperature the next day
Enjoy!
Crumble the bouillon cube on top of the mixture, stir it in, cover and cook for about 5 more minutes until all is lightly browned
Tear the basil leaves into small pieces and sprinkle them into the mixture, continuing to cook for about 2 more minutes
Add a bit of salt to taste
This lovely dish can be served hot or at room temperature. It can also be refrigerated for a day and then served at room temperature the next day
Enjoy!
Vanilla Balsamic Shrimp over Couscous
1/2 cup bold extra virgin olive oil (Cerasuola, Leccino, Mission, Nevadillo Blanco, Picual)
3 Tbsp. Vanilla Balsamic Vinegar
Kosher salt
8 extra-large shrimp, peeled and deveined
1 1/2 cups chicken broth
Pinch of saffron threads
2 Tbsp. chopped fresh basil, plus a few whole leaves for garnish (optional)v1 Tbsp. unsalted butter
1/2 cup Toasted Pasta Couscous (Israeli style)
Freshly ground pepper
In a medium bowl, combine vanilla balsamic vinegar with a pinch of salt. Slowly whisk in 1/3 cup of olive oil. Place shrimp in another bowl, and pour half of balsamic dressing on top. Refrigerate shrimp for 30 minutes.
Place chicken broth and saffron a small saucepan with. Bring to a boil, then reduce to a simmer and cook about 3 minutes. Add basil, butter, couscous, ½ -teaspoon salt and ¼ -teaspoon pepper. Bring mixture back to a boil, then reduce to a simmer; cover and cook until couscous is tender and most of broth is absorbed, 8 to 10 minutes.
Meanwhile, heat 2 tablespoons vanilla olive oil in a large sauté pan over medium-high heat. Add shrimp and ½ -teaspoon salt. Sauté on one side for 3 minutes, then sauté other side until crisp and opaque, 3 minutes more.
Place couscous on 2 plates; garnish with basil leaves (if using). Arrange shrimp on top, add pepper to taste, and drizzle with remaining Vanilla Balsamic Vinaigrette. Serve immediately.
Enjoy!
Place chicken broth and saffron a small saucepan with. Bring to a boil, then reduce to a simmer and cook about 3 minutes. Add basil, butter, couscous, ½ -teaspoon salt and ¼ -teaspoon pepper. Bring mixture back to a boil, then reduce to a simmer; cover and cook until couscous is tender and most of broth is absorbed, 8 to 10 minutes.
Meanwhile, heat 2 tablespoons vanilla olive oil in a large sauté pan over medium-high heat. Add shrimp and ½ -teaspoon salt. Sauté on one side for 3 minutes, then sauté other side until crisp and opaque, 3 minutes more.
Place couscous on 2 plates; garnish with basil leaves (if using). Arrange shrimp on top, add pepper to taste, and drizzle with remaining Vanilla Balsamic Vinaigrette. Serve immediately.
Enjoy!
Vanilla Balsamic Chicken
½ -cup fat-free, less-sodium chicken broth
½ -cup Vanilla Balsamic Vinegar
¼ -cup finely chopped shallots
¼ -tsp grated orange rind
¼ -cup fresh orange juice
¾ -tsp sea salt, divided
16 skinless, boneless chicken thighs (about 2 pounds)
½ -tsp freshly ground black pepper
Cooking spray
~Preheat oven to 450-degrees
~Combine first 5 ingredients in a small saucepan and bring to a boil
~Reduce heat, and simmer until reduced to ½ -cup (about 20 minutes)
~Stir in ¼ -tsp salt
~Arrange chicken in a single layer in the bottom of a roasting pan coated with cooking spray
~Sprinkle chicken evenly with remaining ½ -tsp salt and pepper
~Bake at 450-degrees for 10 minutes
~Brush half of broth mixture over chicken and bake 5 minutes
~Brush remaining broth mixture over chicken and bake 15 minutes or until a thermometer registers 180-degrees
Enjoy!
~Combine first 5 ingredients in a small saucepan and bring to a boil
~Reduce heat, and simmer until reduced to ½ -cup (about 20 minutes)
~Stir in ¼ -tsp salt
~Arrange chicken in a single layer in the bottom of a roasting pan coated with cooking spray
~Sprinkle chicken evenly with remaining ½ -tsp salt and pepper
~Bake at 450-degrees for 10 minutes
~Brush half of broth mixture over chicken and bake 5 minutes
~Brush remaining broth mixture over chicken and bake 15 minutes or until a thermometer registers 180-degrees
Enjoy!
Tuna Pasta
½ c Picholine or Ultra Picual Extra Virgin Olive Oil
2 Tbsp Sicilian Lemon Balsamic Vinegar
8 chopped Kalamata olives
pinch of red pepper flakes
1 can tuna in water or olive oil - drain well and separate into chunks
1# cooked pasta of your choice
Mix all ingredients. Toss over hot pasta and serve with Parmesan cheese and a big salad.
Enjoy!
Mix all ingredients. Toss over hot pasta and serve with Parmesan cheese and a big salad.
Enjoy!
Thyme and Shallot Focaccia with Extra Virgin Olive Oil
1 ½-cups warm water
3-tbsp bold Extra Virgin Olive Oil plus additional 1/4 cup for drizzling) (Cerasuola, Leccino, Mission, Nevadillo Blanco, Picual)
1 ¼-tsp sea salt
3 ½-cups unbleached, all purpose flour
1-tbsp instant yeast
¼-cup thinly sliced shallots
2-tsp fresh thyme, chopped
1-tsp coarse sea salt for sprinkling on top (optional)
3-tbsp bold Extra Virgin Olive Oil plus additional 1/4 cup for drizzling) (Cerasuola, Leccino, Mission, Nevadillo Blanco, Picual)
1 ¼-tsp sea salt
3 ½-cups unbleached, all purpose flour
1-tbsp instant yeast
¼-cup thinly sliced shallots
2-tsp fresh thyme, chopped
1-tsp coarse sea salt for sprinkling on top (optional)
~Lightly grease a 9" x 13" pan, and drizzle 1 to 2 tablespoons olive oil in the bottom
~Combine all of the ingredients, and beat at high speed with an electric mixer for 60 seconds
~Scoop the sticky batter into the prepared pan, cover the pan and let it rise at room temperature for 60 minutes, until it become puffy
~While the dough is rising, preheat the oven to 375°F
~Gently poke the dough all over with your index finger
~Distribute sliced shallots and chopped thyme evenly over the surface of the dough
~Drizzle dough with ¼-cup Extra Virgin Olive Oil and sprinkle with sea salt, if desired
~Bake the bread till it's golden brown, 35 to 40 minutes
~Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack
~Serve warm or at room temperature
Enjoy!
~Combine all of the ingredients, and beat at high speed with an electric mixer for 60 seconds
~Scoop the sticky batter into the prepared pan, cover the pan and let it rise at room temperature for 60 minutes, until it become puffy
~While the dough is rising, preheat the oven to 375°F
~Gently poke the dough all over with your index finger
~Distribute sliced shallots and chopped thyme evenly over the surface of the dough
~Drizzle dough with ¼-cup Extra Virgin Olive Oil and sprinkle with sea salt, if desired
~Bake the bread till it's golden brown, 35 to 40 minutes
~Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack
~Serve warm or at room temperature
Enjoy!
The Very Best Shrimp
1 lb. uncooked, peeled & veined shrimp w/tails left on
Marinate shrimp in: ½ Cup Nevadillo Blanco Extra Virgin Olive Oil
Juice from 1 large Orange
2 tsp Orange Zest
2-3 tsp fresh Rosemary
dash of Chili Flakes
Sea Salt & Fresh Ground Pepper
If you are running short on time, you only need dunk the shrimp in the marinade.
You can cook them 2 different ways.
1. Either skewer them onto wooden skewers that have been soaked in water (to avoid burning them) and then grill them about 2 minutes per side.
OR
2. Drop them into a stick-free pan along with Olive Oil and sauté until cooked (pink in color).
Serve over pasta, salad or rice.
Enjoy!
You can cook them 2 different ways.
1. Either skewer them onto wooden skewers that have been soaked in water (to avoid burning them) and then grill them about 2 minutes per side.
OR
2. Drop them into a stick-free pan along with Olive Oil and sauté until cooked (pink in color).
Serve over pasta, salad or rice.
Enjoy!
Summer Squash with Thyme & Toasted Pine Nuts
6 cups zucchini cut into large chunks
6 cups yellow squash cut into large chunks
¼ -tsp sea salt
1-tsp freshly ground black pepper
2-tsp fresh thyme leaves
2 - 3 tbsp Arbequina, Picholine or Koroneiki Extra Virgin Olive Oil (plus extra for greasing pan)
3-tbsp toasted pine nuts
Preheat oven to 450 degrees
Grease roasting pan with olive oil
Cut the squash from stem end to blossom end into chunks about 1/4 inch thick and put in large bowl
Drizzle olive oil over squash and season generously with salt and pepper
Mix gently with a large spoon until evenly coated
Pour squash onto roasting pan and spread it out until it evenly covers the pan.
Bake 15-20 minutes stirring once until cooked through
Transfer to a serving bowl or platter and sprinkle with the thyme
Cover to keep warm
Just before serving, sprinkle with the pine nuts and serve immediately
Enjoy!
Grease roasting pan with olive oil
Cut the squash from stem end to blossom end into chunks about 1/4 inch thick and put in large bowl
Drizzle olive oil over squash and season generously with salt and pepper
Mix gently with a large spoon until evenly coated
Pour squash onto roasting pan and spread it out until it evenly covers the pan.
Bake 15-20 minutes stirring once until cooked through
Transfer to a serving bowl or platter and sprinkle with the thyme
Cover to keep warm
Just before serving, sprinkle with the pine nuts and serve immediately
Enjoy!
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