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Archive for the ‘Main Courses’ Category

Ingredients: 7bcf3a5c-f846-45da-b3db-9d73c6398c69

  • 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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Recipe:Pasta_Trapanese_Blog

Ingredients:
1/2 Cup Almonds
2 Garlic Cloves, Peeled & Minced
1 (14 Ounce) Can Chopped Tomatoes
1/2 Cup Sun-Dried Tomatoes
Red Hot Pepper Flakes
1/3 Cup Fresh Basil Leaves
1/3 Cup SOOC Basil Extra Virgin Olive Oil
(Substitute Basil EVOO with our Baklouti Green Chili EVOO for an extra kick!)
Salt & Pepper
1/2 Cup Grated Parmesan Cheese
1 Pound Pasta Of Choice

Directions:

Preheat the oven to 350 degrees F. and place the almonds on a baking sheet. Roast just until the almonds begin to brown, about 8 to 10 minutes.

Place the almonds in a food processor along with the garlic, canned tomatoes, sun-dried tomatoes, red pepper flakes, basil, and olive oil. Pulse until the mixture is finely ground but not pureed. Season with a pinch of salt and pepper.

Cook the pasta in boiling, salted water until it is “al dente.” Drain, and toss the pasta with the sauce and grated cheese.

Serve immediately, garnishing with basil leaves. Enjoy!

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Ingredients:

spaghettiwarehouse
1 pound pasta of your choice
1/2 cup SOOC Arbosana EVOO
4-6 garlic cloves, peeled & chopped
1/2 cup chopped fresh parsley
Freshly ground pepper

 

 

Directions:
Cook pasta until Al Dente. While the pasta is cooking, saute chopped garlic in Arbosana EVOO until golden brown. Remove the pan from heat and add 3/4 of the parsley.

Drain the pasta and combine with the sauce in a separate bowl and toss until all the pasta is coated.

Garnish with remaining parsley and enjoy! Salt and pepper to taste. For a little extra flavor, toss pasta with halved cherry tomatoes and freshly grated Parmesan cheese!

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Ingredients

3 Tbsp SOOC Garlic Olive Oil
1 small onion, chopped
1/4 cup zucchini, chopped
1/2 cup frozen cut green beans
1/2 cup celery, minced
1 clove garlic, minced
4 cups vegetable broth
1 (15 oz) can red kidney beans, drained
1 (15 oz) can small white beans, drained
1 (14 oz) can diced tomatoes
1/2 cup carrots, julienned
2 Tbsp fresh parsley, minced
1 tsp. dried oregano
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried basil
1/4 tsp. dried thyme
1 1/2 cups hot water
3 cups fresh baby spinach
1/3 cup small pasta shells

Instructions

  1. Heat olive oil in a large saucepan or soup pot over medium heat and sauté onion, celery, garlic, zucchini and green beans, about 5 minutes.
  2. Then add vegetable broth, diced tomatoes, beans, carrot, hot water and spices. Bring to a boil and then reduce heat, allowing soup to simmer for about 20 minutes.
  3. Add baby spinach leaves and pasta, cooking an additional 20 minutes, then serve. Enjoy!

Nutritional Information

Serving Size: 1 1/4 cups * Calories: 190 * Fat: 4 g * Carbs: 30.4 g * Fiber: 9 g * Protein: 8.9 g

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58 Serves 4-
3 Tbsp SOOC fig balsamic vinegar
2 tsp Dijon mustard
1 tsp minced garlic
3 Tbsp SOOC Arbosana EVOO
1 pt cherry/grape tomatoes, halved
1/4 cup sliced red onion
1 1/2 lb chicken breast cutlets (1/4″ thick)
4 cup baby arugula or mixed greens
  
1. Whisk together vinegar, mustard, and garlic. Add oil in slow stream, whisking to combine. Season to taste. Divide between 2 bowls. Add tomatoes and onion to one bowl and chicken to the other. Marinate 15 minutes.
  
2. Preheat grill to medium heat. Remove chicken from marinade (discard marinade). Grill chicken, turning, until golden brown and cooked through, 6 minutes. Transfer to plate and cover to keep warm.
  
3. Toss arugula or mixed greens in bowl with marinated tomatoes and onion to coat. Halve chicken and divide among 4 plates. Top with salad.

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Ingredients:
4 Medium ZucchiniGRilled Z
1/3 Cup Cayenne Chili Olive Oil
1/2 Teaspoon Dried Oregano
1 Large Garlic Clove, Peeled & Minced
Pinch of Chili Flakes
Salt and Pepper to taste
3 Tablespoons Coarsely Chopped Fresh Mint

(If your feeling adventurous try adding 2 Tablespoons of
balsamic vinegar with the olive oil. Tangerine, Mango or
Traditional 18 year would be great!)

Directions:
1. Cut the zucchini lengthwise into four wedges.
Mix the olive oil, salt, pepper, oregano, garlic, and chili flakes in a bowl than add the zucchini wedges and toss to coat.

2. Heat up the grill and once hot cook the zucchini turning every so often until fork tender. Arrange the zucchini in a platter and scatter the fresh mint on top. Serve warm or at room temperature.

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Ingredients

3 Pounds Baby Potatoesrecipe_balsamic_herb_potatoes
1 Red Onion
1/4 cup Butter Olive Oil
6 Fresh Sage Leaves, Finely Chopped
1/2 to 3/4 Cup Juniper Balsamic Vinegar
Salt & Pepper to taste
Fresh Parsley To Garnish

Directions

1. Preheat the oven to 400 degrees F.
Quarter the potatoes and thinly slice the onions, about 1/4 inch thick.

2. Add the Butter olive oil to a heavy skillet, once hot add the potatoes and onions, turning until everything is well coated. Cook, turning over occasionally until both the potatoes and onions have begun to take on a golden color, between 10 -15 minutes.

3. Season with salt and pepper, and mix in the fresh sage leaves and half the vinegar.

4. Place in an ovenproof dish and bake covered for 20 minutes. Remove the cover and add the remaining vinegar, and cook for another 20-30 minutes or until the potatoes are tender when pierced with a fork.

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Ingredientsoriginal_steamed_shrimp_with_wilted_swiss_chard_and_fresh_oranges_0211

3 medium to large navel oranges
6 tablespoons Milanese Gremolata Olive oil
3 tablespoons Tangerine Vinegar
1 1/2 pounds baby Swiss chard
Freshly ground black pepper and Salt
1 pound medium shrimp, peeled and deveined
SPECIAL EQUIPMENT: a pasta pot with a deep perforated colander-steamer insert or a metal steamer

Directions

1. Using a sharp paring knife, cut peel and white pith from 2 oranges, then cut each section of fruit away from membranes, cutting as close to membranes as you can, and place sections in a bowl. Squeeze juice from membranes into bowl; discard membranes.

2. Squeeze juice from remaining orange (you should have about 1/3 cup). In a large bowl, whisk together 1/3 cup juice, 3 tablespoons oil, 3 tablespoons Tangerine Vinegar; set aside dressing.

3. Roughly chop the Swiss Chard, (if you can’t find any baby Swiss Chard just cut the stems off of the large leaves, rough chop the leaves and use in place of the baby Swiss Chard. If you want you can also add the stems to you dish when sauteing the leaves.)

4. In a large nonstick skillet with lid, heat remaining 3 tablespoons oil over medium heat. Add chard leaves and season with salt and pepper; continue to cook, covered, stirring occasionally until leaves are wilted, about 5 minutes. Remove from heat and cover to keep warm.

5. Fit a steamer rack inside a pot. Add enough water to reach within 1/2 inch of bottom of rack. Bring to a simmer. Put shrimp in steamer and steam until translucent and cooked through, 3 to 4 minutes.

6. Arrange chard on a large serving platter. Top with shrimp and orange sections. Whisk together dressing, then drizzle over dish. Season with salt and pepper to taste!

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Ingredients

1/2 cup SOOC extra-virgin olive oil (Or try Organic Basil or Butternut Squash Seed Oil)
1/4 cup small capers, drained and patted dry
1/4 cup cornstarch
4 oil-packed anchovies, chopped
2 large garlic cloves, thinly sliced
2 ounces thinly sliced prosciutto, cut into 1-inch-wide ribbons
2 tomatoes, coarsely chopped
1/2 teaspoon crushed red pepper
1 tablespoon thinly sliced basil
1 pound fettuccine
Freshly grated Parmigiano-Reggiano cheese, for servingfettuccine capers

Directions

1. In a large skillet, heat the olive oil. In a small bowl, toss the capers with the cornstarch and shake off the excess cornstarch. Add the coated capers to the oil and fry over high heat, tilting and gently shaking the pan until the capers are crispy and golden, about 3 minutes. Drain the capers, reserving 2 tablespoons of the oil in the skillet. Spread the capers on a paper towel–lined plate.

2. Add the anchovies and garlic to the skillet and cook over high heat, stirring until the garlic is golden and the anchovies dissolve, about 3 minutes. Add the prosciutto, separating the ribbons, and cook until lightly browned, about 1 minute. Add the tomatoes and crushed red pepper and cook just until the tomatoes begin to break down, about 3 minutes. Stir in the basil.

3. Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Drain and return the pasta to the pot and pour the sauce on top. Toss over high heat just until the sauce is thickened, about 2 minutes. Serve the pasta in bowls, garnished with the crispy capers. Top with cheese!

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Ingredients:
6 Pork Chops
2 Tablespoons Dijon Mustard
All-Purpose Flour (for dusting Pork chops)
1 Sprig Of Fresh Sage
1 Clove Garlic
4 Tablespoons Arbosana EVOO
(Garlic or Mushroom and Sage oil could be used!)
4 oz. Dry White Wine
1/2 Chicken Or Beef Broth Cube
4 Tablespoons Traditional 18 year Balsamic vinegar
Fresh Parsley To Garnish

porkbalsamic

Directions:
Trim away any unwanted fat from the chops.
Coat pork chops lightly with the mustard, then coat in the flour and shake off excess flour.
Finely chop together the sage and the garlic.
In a frying pan, heat the olive oil.
Saute the sage and garlic for a minute, then add the chops and brown well on both sides.
Pour the wine over the chops and add the bouillon cube.
Reduce heat to low until almost all of the liquid has been absorbed.
Drizzle the vinegar over the chops and cook for another 2-3 minutes.
Serve hot with a sprinkling of fresh parsley.

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