Baked Parmesan Zucchini

Ingredients:

• 4 zucchini, quartered lengthwise
• 1/2 cup freshly grated Parmesan
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon garlic powder
• salt and freshly ground black pepper, to taste
• 3 tablespoons SOOC Extra Virgin Olive Oil (Garlic or Tuscan Herb are great)
• 2 tablespoons chopped fresh parsley leaves (optional)

Directions:

1. Preheat oven to 350 degrees F. Coat a cooling rack with olive oil and place on a baking sheet; set aside.
2. In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
3. Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 3-4 minutes, or until crisp and golden brown.
4. Serve immediately with parsley leaves. (optional)

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Rosemary Bread

Ingredients:

• 1 ½ tsp active dry yeast
• 1 cup warm water, 110-115˚ F
• 2 tsp white sugar
• 2 tsp fine salt
• 3 Tb SOOC Rosemary Extra Virgin Olive Oil
• 2 ½ cups bread flour
• ¼ tsp freshly ground black pepper
• ½ tsp dried oregano
• Extra EVOO for brushing on top and serving (I used SOOC garlic EVOO)
• Coarse sea salt and dried rosemary for sprinkling on top
• Serve with SOOC  Balsamic Vinegar

Directions:

1. In a large bowl, sprinkle yeast into 1 cup warm water. Mix in the sugar and salt. Let sit for about 10 minutes or until it foams. Add in Rosemary Olive Oil. Add flour and knead (by hand or mixer) for about 10 minutes. Add black pepper, and oregano. Knead another 5 minutes. Dough should come together well at this point; slightly sticky is fine. Place dough ball in well oiled bowl (I use Garlic EVOO) turning dough a few times so that dough surfaces are protected by oil. Tightly cover owl with cling wrap. Place in warm, draft-free area to rise until dough is doubled, approximately 1 hour, depending on room temp.
2. After dough is doubled, punch it down and shape into a rounded loaf. Using sharp knife, make a criss-cross design on top. Place rounded loaf on greased baking sheet. Cover up loaf with large mixing bowl inverted over it. Make sure bowl is large enough that it gives your loaf room to rise. Let rise until doubled again, approx. 1 hour.
3. After dough has doubled again, gently brush with olive oil, sprinkle with coarse sea salt and a bit of rosemary. Bake at 375F for 25-30 minutes. Bake until top is a nice golden brown, taking care not to over bake.
4. Serve bread fresh and warm, with your favorite SOOC olive oil, ground pepper and SOOC balsamic vinegar.

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Almond-Cilantro Sauce

Sauce:

• 1/3 cup blanched almonds
• 4-5 tsp. anchovy paste (optional)
• 2 garlic cloves, peeled
• 2 Tablespoon SOOC Butter Olive Oil
• ½ cup SOOC Extra Virgin Olive Oil (I used Garlic Olive Oil)
• 2 tsp. SOOC white balsamic vinegar (I used Sicilian Lemon)
• ½ cup coarsely chopped cilantro (or more to taste)
• 1-2 tsp. red pepper flakes (optional)
• Sea salt and ground black pepper to taste

Directions for sauce:

In a small frying pan, toast nuts over low heat, shaking often, just until golden and fragrant. Set aside to cool.

In a food processor, combine almonds, anchovy paste if using, garlic and butter olive oil, pulse until smooth. Mix in Extra Virgin Olive Oil and then white balsamic vinegar. Mix in cilantro and red pepper flakes (if using).

Spoon sauce around each wedge of Whole Roasted Cauliflower.

 

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Jalapeño Honey Hummus

Ingredients:

• 1-2 Jalapeno pepper, roasted & seeds removed
• 1 1/2 Cups chickpeas (if using canned, drain & rinse)
• 1/4 cup tahini (sesame paste)
• 2 Tablespoons honey
• 1/3 Cup SOOC olive oil (suggest either the Harissa or Chipotle Olive Oil)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 Tablespoons ice water

Directions:

To roast peppers: remove core and seeds from peppers and slice. Lay on a baking sheet and preheat the broiler in your oven. Place under the broiler skin-side up until skins are completely charred and black- this took about 10 minutes. Just check every 2 minutes or so. Immediately remove peppers from oven and using kitchen tongs, quickly place them in a Ziploc bag then seal it. Set aside for 20-30 minutes. Remove peppers from the bag and peel the skin off to discard. It is okay if a little bit of char remains as it adds to the flavor.

Add the chickpeas to the bowl of your food processor and blend until they are pureed. Add the tahini, honey and jalapeno, and blend until combined, scraping down the sides if needed. Stream in the olive oil with the processor running and continue to blend until the hummus is smooth. Add the salt and pepper, blend a bit more. With the processor running, stream in the ice water and blend until smooth. Serve with tortilla chips.

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Baked Fontina Dip

Ingredients:

• 2 pounds Italian Fontina cheese, rind removed, cubed (1-2-inch cubes)
• ½ cup SOOC Extra Virgin Olive Oil (Arbosana or Arbequina)
• 8 cloves garlic, thinly sliced
• 1 ½ tablespoon thyme leaves, minced
• 1 ½ tablespoon rosemary leaves, minced
• 1-2 French baguettes, sliced
• Salt and freshly ground pepper, to taste

Directions:

1. Place oven rack in upper portion of oven, 5 inches from the heat. Preheat broiler.
2. Take a large, cast-iron skillet and spread an even layer of Fontina cubes along the pan. Drizzle olive oil on top.
3. Sprinkle garlic, rosemary, thyme, salt and pepper over the top.
4. Place in oven and bake for 5-6 minutes, until cheese is bubbly and starting to brown. Pay close attention because it is easy for cheese to burn.
5. Remove from oven and serve immediately from skillet. Dipping slices directly into the cheese. Be careful because the skillet and cheese are really hot.

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Black Bean & Corn Salsa

Ingredients:

• 2 Cups fresh or thawed frozen corn
• 1 15 oz. can of Black Beans
• 1 Red Pepper, diced
• 1 Red Onion, diced
• 1/2 Cup Fresh Cilantro, chopped
• 1-2 Jalapeno Peppers, sliced
• 1/4 Cup SOOC Extra Virgin Olive Oil (Harissa, Chipotle, or Cayenne Chili)
• Juice from 2 limes
• 1/2 tsp. Salt

Directions:

1. Drain and rinse the black beans, and place in a large bowl.
2. Add fresh or thawed corn, red pepper, red onion, cilantro, jalapeno peppers, Olive Oil, lime juice and salt.
3. Still well and serve with tortilla chips

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Tomato, Avocado, and Corn salad with Honey-Lime Dressing

INGREDIENTS:

1 pint grape tomatoes

2 ripe avocados

6 oz. sweet corn

2 tbsp. fresh cilantro, chopped

1/2 cup Feta cheese (optional)

Honey-Lime Dressing:

2 tbsp. lime juice

3 tbsp. SOOC Persian Lime Olive Oil

1 tbsp. honey

1 clove garlic, minced

Sea salt and fresh cracked pepper to taste

Dash of cayenne pepper (optional)

Directions:

1. Slice the tomatoes in half. Dice the avocados and chop the cilantro.
2. Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.
3. Combine the sliced tomatoes, avocado, cilantro, corn and honey-lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let the flavors mingle. Can use as a dip with chips.

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Parmesan and Garlic Chicken Wings

INGREDIENTS:

• 3 quarts cold water
• 1/3 cup SOOC 18 year or Espresso balsamic vinegar
• ¼ cup salt
• 1 bay leaf
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp dried rosemary
• 4 cloves garlic minced
• 1 pinch salt
• 3 Tbsp SOOC Garlic Olive Oil (plus as needed to coat foil)
• 1 Tbsp freshly ground black pepper
• 2 tsp red pepper flakes
• 4 lbs chicken wings (separated at joints, tips discarded)
• 2 Tbsp bread crumbs
• 1 cup grated Parmigiano-Reggiano cheese, divided

DIRECTIONS:

Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil and coat foil with SOOC Garlic Olive Oil.

Combine water, balsamic vinegar, ¼ cup salt, bay leaf, thyme, oregano, and rosemary in a large stockpot and bring to a boil. Add chicken wings, return to a boil and cook for 15 minutes. Remove chicken wings with a slotted spoon to a cooling rack and allow to dry for 15 minutes.

Mash garlic and a pinch of salt together in a mortar and pestle until smooth.

Combine mashed garlic, olive oil, black pepper, and red pepper flakes in a large bowl. Add chicken wings and bread crumbs, toss to coat. Sprinkle with ½ cup Parmigiano-Reggiano cheese. Transfer to the prepared baking sheet and sprinkle with remaining ½ cup Parmigiano-Reggiano cheese.

Bake in the preheated oven until browned, 20-25 minutes.

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Chipotle Chili

Ingredients: 

• 3 Tbsp SOOC Chipotle Olive Oil½ cup of chopped red onion
• 2 lbs of ground beef or ground turkey
• 1 ¼ cups of canned tomatoes
• 4 cups of canned black or kidney beans
• ¾ tsp of sea salt
• 1 bay leaf
• 2 Tbsp of chili powder

Directions:

Start off by sautéing the chopped onions in SOOC Chipotle Olive Oil. Add the ground beef or ground turkey and stir until meat is browned. Add tomatoes and beans. Stir in sea salt, bay leaf and chili powder. Bring mixture to a boil. Reduce to low heat and simmer, stirring occasionally for 1 hour.

Serve with fresh grated cheddar cheese and sour cream.

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Balsamic Bloody Mary

24 ounce(s) vegetable cocktail, like V8
1 teaspoon(s) celery seed
1 tablespoon(s) freshly ground black pepper
Juice of 1 lime
Juice of 1 lemon
3 tablespoon(s) freshly grated horseradish
1 teaspoon(s) Worcestershire sauce
Tabasco sauce, to taste
8 ounce(s) vodka
4 stalk(s) celery, with leaves
1  lime, cut into wedges
4 teaspoon(s) or more of Traditional 18 year balsamic vinegar

Directions

In a large pitcher, combine the vegetable cocktail, celery seed, pepper, citrus juices, 2 tablespoons of the horseradish, Worcestershire sauce, and Tabasco and stir well to combine. Cover and refrigerate for 1 hour.

Fill 4 glasses with ice. Add 2 ounces vodka to each and fill 3/4 full with the vegetable cocktail. Sprinkle with remaining horseradish, place 1 celery stalk in each glass, and squeeze a lime wedge over each glass before dropping the wedge into the glass. Float a teaspoon of balsamic vinegar on the top of each and serve.

From Mario Batali Holiday Food: Family Recipes for the Most Festive Time of the Year ©2000 Random House Inc – Buy the book

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