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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Lemon Olive-Oil Cake

Ingredients:

• 3/4 cup SOOC EVOO Olive Oil (can use SOOC Lemon Olive Oil), plus additional for greasing pan
• 1 large lemon
• 1 cup cake flour (not self-rising)
• 5 large eggs, separated, reserving 1 white for another use
• 3/4 cup plus 1 1/2 tablespoon sugar
• Blueberries or Strawberries to garnish (optional)
• Special equipment: a 9-inch spring-form pan; parchment paper

Directions:

1. Put oven rack in middle position and preheat oven to 350 º F. Grease springform pan with some oil, then line bottom with a round of parchment paper. Oil parchment.
2. Finely grate enough lemon zest to measure 1 1/2 teaspoon and whisk together with flour. Halve lemon, then squeeze and reserve 1 1/2 tablespoons fresh lemon juice.
3. Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes. Reduce speed to medium and add olive oil (3/4 cup) and reserved lemon juice, beating until just combined (mixture may appear separated). Using a wooden spoon, stir in flour mixture (do not beat) until just combined.
4. Beat egg whites (from 4 eggs) with 1/2 teaspoon salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add 1/4 cup sugar a little at a time, beating and continue to beat until egg whites just hold soft peaks, about 3 minutes.
5. Gently fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.
6. Transfer batter to springform pan and gently rap against work surface once or twice to release any air bubbles. Sprinkle top evenly with remaining 1 1/2 tablespoons sugar. Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 45 minutes. Cool cake in pan on a rack 10 minutes, then run a thin knife around edge of pan and remove side of pan. Cool cake to room temperature, about 1 1/4 hours. Remove bottom of pan and peel off parchment, then transfer cake to a serving plate.
7. Garnish with Blueberries or Strawberries (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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Avgelomono Soup with Cayenne Chili Olive Oil

 

Ingredients
8 cups good quality chicken stock or broth
1 cup short grain starchy rice
2 large shallots, or 1 medium onion diced
1 bay leaf
2 large fresh eggs
1 pound chicken breast cut in 1″ dice
1/3 cup fresh squeezed lemon juice
1/3 cup + 2 tablespoons SOOC Cayenne Chili Olive Oil (or Chipotle Olive Oil)
copious amounts of fresh cracked pepper
sea salt to taste

Directions
In a large stock pot, heat 2 tablespoons Cayenne Chili Olive Oil over medium heat.  Add the diced shallots and sauté until soft, approximately 2 minutes.  Add the chicken stock, chicken breast, bay leaf, and rice to the pot and bring to a simmer for approximately 30 minutes, or until the rice is very tender, and the soup is slightly thickened.

In a heat proof bowl whisk together the eggs and lemon juice.  Add one cup of hot stock to the egg and lemon mixture whisking constantly.  Add the egg and lemon mixture back in to the stock pot while stirring constantly.  The soup will instantly thicken and become somewhat creamy.  Simmer for an additional minute over medium heat stirring constantly.

Remove the bay leaf, taste and adjust the seasoning with additional pepper, and salt if desired.

Serve each bowl with a healthy drizzle of Cayenne Chili Olive Oil

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Quinoa Salad with Lime Vinaigrette

Ingredients:
Salad:
1 cup quinoa, rinsed (or pre-washed)
½ teaspoon salt
1 red bell pepper, cut into bite-sized strips
1 carrot, peeled and grated
1 cucumber, seeded and diced
2 scallions, white and green parts, finely sliced
¼ cup freshly chopped cilantro
2 tablespoons fresh chopped basil (optional)

Dressing:
¼ cup freshly squeezed lime juice (approximately 3 limes)
2-1/2 teaspoon Asian fish sauce
2-1/2 tablespoons SOOC Persian Lime Olive Oil
¼ -½ teaspoon crushed red pepper flakes (use less if you don’t like heat)

Instructions:
Add quinoa, salt and 1-2/3 cups water to a medium saucepan. Bring to a boil and then reduce heat to low, cover, and cook for 15 minutes, until the water is adsorbed and the quinoa is cooked. You will know it is done when the little “tails” sprout from the grains. (If necessary add 1-2 tablespoons more water if the quinoa is not cooked by the time all the liquid is adsorbed) Transfer to a service bowl and let cool in the refrigerator.
In the meantime, make the dressing by combining the lime juice, fish sauce, Olive Oil, and crushed red pepper. Whisk.
Once the quinoa is cool, add the red bell peppers, carrots, cucumbers, scallions, fresh herbs and dressing. Toss well, then taste and adjust seasoning. Chill in the refrigerator until ready to serve. Salad will keep for several days refrigerated.

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Olive Oil Cake with Stawberries

Ingredients:

Cake:

1 cup sugar

1 ½ cup flour

2 tsp. baking powder

¼ tsp. salt

3 eggs

¾ cup plain Greek yogurt

½ cup SOOC Lemon Olive Oil

Strawberry Topping:

2 pints fresh strawberries

Lemon juice to taste

Whip cream topping

Directions:

Preheat oven to 350 degrees F.

Prepare an 8 ½” x 4 ½” loaf pan with oil and a piece of parchment paper large enough to form an overhang along the length of the pan.

Whisk together the eggs, sugar, yogurt and vanilla.

Sift the flour, baking powder and salt into the egg mixture and stir.  Add the olive oil and stir until blended. Pour into the prepared pan and bake for 55 to 60 minutes.  Test with toothpick to make sure the cake is fully cooked in center.

Cool the cake for about 10 minutes and lift it gently out of the pan. Remove the parchment and let cool completely.

Slice the strawberries and add the lemon juice to taste.  Let them sit for about half an hour.

Add strawberries and whip cream topping to each slice of cake.

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Vinaigrette Dressings

Cherry Lime Vinaigrette Dressing

• 1 cup SOOC Persian Lime Olive Oil
• 1/4 cup dried cherries
• 1/4 cup SOOC Black Cherry Balsamic Vinegar
• 1 tsp Dijon mustard
• 1/2 tsp sea salt

Directions: Combine cherries with balsamic vinegar and let sit for 15 minutes. Combine with remaining ingredients and whisk together. Serve immediately or refrigerate.

Honey Lime Vinaigrette Dressing

• 1/3 cup SOOC Persian Lime Olive Oil
• 2 Tbsp Honey
• 1 Tbsp Fresh Lime Juice
• 3 Tbsp SOOC Cranberry-Pear White Balsamic Vinegar (or you can use your favorite SOOC White Balsamic Vinegar)
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Directions: Whisk together all ingredients, serve immediately or refrigerate.

Asian Butternut Squash Seed Oil (or Pumpkin See Oil) Dressing

• 1/2 cup SOOC Butternut Squash See Oil or SOOC Pumpkin Seed Oil
• 1/2 cup SOOC Blackberry Ginger Balsamic Vinegar
• 1 tsp Dijon mustard (or horseradish mustard)
• 1/2 tsp sea salt

Directions: Whisk together all ingredients. Serve immediately or refrigerate.

 

 

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Red White & Blueberry Trifle

Ingredients:

-1 Angel Food Cake, Cubed

-1 box vanilla pudding mix, made according to box directions

-1/4 cup milk (in addition to milk used in pudding)

-1 1/2 cups raspberries

-1 1/2 cups blueberries

-1 1/2 cups strawberries

-1/3 cup SOOC Blueberry Balsamic Vinegar

-1/3 cup SOOC Raspberry Balsamic Vinegar (or Strawberry Balsamic Vinegar)

-2 cups heavy whipping cream

-2 Tablespoons honey

Directions:

1. Make the vanilla pudding mix, adding the extra 1/4 cup milk; the pudding will be runny. Whip with mixer, two cups of heavy cream with the two tablespoons of honey until stiff peaks form.

2. In a large decorative glass bowl, add half of the cubed Angel Food Cake to the bottom. Add a layer of mixed berries (using about 1/2 of the berries). Pour half of the pudding mixture over the berries. Then drizzle half of the Balsamic Vinegar over the pudding. Next add a layer of 1/2 the whipping cream over the top.

3. Repeat the layers with Angel Food Cake, berries, pudding, balsamic vinegar, finishing with a layer of the whipping cream.

4. Garnish with fresh berries. Keep chilled before serving.

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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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Whole Roasted Cauliflower

Ingredients:

1 Large cauliflower

SOOC Extra Virgin Olive Oil (Garlic or Tuscan Herb are great)

Sea Salt

Directions for Roasted Cauliflower:

Heat the oven while you prepare the cauliflower: Place heavy oven-proof skillet (a cast iron skillet works well) or a baking sheet in the oven and turn the heat to 375 degrees.

Place a small pan of hot water on the lower rack of the oven to create steam.

Break off and discard the outer leaves from the cauliflower. Cut off the bottom of the stem, then use the tip of a small, sharp knife to cut off the leaves close to the stem. Carefully cut out the hard core of the cauliflower, near the bottom. Leave the main stem intact and make sure not to cut through any of the florets.

Rinse the cauliflower (leave the water clinging to the outside: and place on a work surface, core side up. Drizzle with olive oil and rub over the cauliflower until evenly coated. Sprinkle with sea salt.

Place the cauliflower on the hot skillet in the oven, core side down, and cook until very tender all the way through when pierced with a knife, at least 1 hour or up to 2 hours. During the cooking, baste 2 or 3 times with more olive oil. It should brown nicely. If you have a convection feature or broiler, use it toward the end of baking to brown the crust.

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