Chipotle-Lime Olive Oil Aioli Coleslaw

Chipotle-Lime Aioli

Ingredients:

• 1 cup SOOC Chipotle Olive Oil
• 2 large egg yolks at room temperature**
• 2 garlic cloves, smashed
• 2 teaspoons sea salt
• 1 tablespoon fresh lime juice

Directions:

1. In the bowl of a food processor or blender jar, add the egg yolks, salt, garlic and lime juice.  Process until well combined.
2. VERY SLOWLY, drop by drop, begin to drizzle in the Chipotle Olive Oil while the machine is running. Extreme patience must be taken with this slow process, as too much olive oil poured in at once will cause the sauce to break.
3. Once the olive oil is completely poured in and emulsified, remove the aioli to a sealed container and refrigerate.

**This recipe contains raw egg yolks.  If you have a compromised immune system, you can use pasteurized eggs for this recipe.

Spicy Jalapeno-Chipotle Lime Coleslaw

Ingredients:

• 1 medium head of cabbage shredded
• 1 recipe for Chipotle-Lime Aioli
• 1 large jalapeno, seeded, de-ribbed and finely minced
• 1 bell pepper, seeded, de-ribbed and finely minced
• 1/3 cup finely shredded red onion
• 1 tablespoon lime juice
• Salt and fresh ground pepper to taste

Directions:

Combine all the ingredients in a large bowl and refrigerate for at least one hour.

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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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Peasant Loaf

Ingredients:

• 4 1/4 cups all purpose flour
• 1/4 cup potato flour
• 1 tablespoon sea salt or kosher salt
• 1 tablespoon light amber honey or granulated sugar
• 3 tablespoons + 3 tablespoons SOOC Extra Virgin Olive Oil
• 1 1/2 cups warm water
• 1/2 cup whole milk
• 2 1/4 teaspoons active dry yeast

Directions:

If using a bread machine, add all of the liquid, honey/sugar, salt, and 3 tablespoons of olive oil to the pan.  Then add both flours, followed by the yeast last.  Follow the manufacturer’s instructions for your bread machine if you intend to bake it in the machine.

If using a stand mixer or mixing kneading by hand, mix and then knead the dough for about 6 minutes.  The dough should be very soft, but not sticky.  Add more flour, in small amounts as needed to keep the dough from sticking.  Allow to rise in a warm spot for about an hour.  Lightly punch the dough down, transfer to a baking sheet lined with parchment and gently reshape in to a rustic loaf.  Cover the dough with plastic wrap lightly greased with olive oil.  Allow the dough to rise for 45 additional minutes

Preheat the oven to 375 and adjust the rack to the center of the oven.

Drizzle the loaf with two tablespoons of olive oil, and bake for about 40 minutes, until golden brown. Remove the loaf and immediately drizzle with remaining tablespoon of olive oil.  Allow to cool for at least 10 minutes before serving.  Best served warm!

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Cream of Roasted Red Pepper & Tomato Soup

Ingredients :
2 – 28 oz. cans tomato puree
1/2 cup white wine
2 cups chicken or vegetable stock
2 large red bell peppers, roasted, seeded, peeled and chopped, or one jar of roasted red peppers, drained & chopped
3 tablespoons SOOC Tuscan Herb Olive Oil (or SOOC Garlic Olive Oil)
1 medium yellow onion, finely diced
4 large cloves garlic, minced
1 bunch fresh basil leaves washed, dried, & torn, reserving 6 small sprigs for garnish
1 teaspoon dried oregano
1/2 cup grated Romano Cheese
1 cup heavy cream
sea salt and fresh ground pepper to taste

 

Directions:
In a medium heavy stock pot, heat one tablespoon of Tuscan Herb Olive Oil over medium-high heat.  Add the onion and saute until translucent, for about 3 minutes.  Add the garlic and saute for another minute.  Add the white wine and reduce by half.

Add the chicken stock, roasted peppers, tomato puree, basil leaves and oregano to the pot.  Lower the heat to medium and simmer for 20 minutes.  Remove the pot from heat.  Using an immersion blender, puree the hot soup until smooth and creamy in consistency.  Add the heavy cream and Romano Cheese and stir to combine.  Adjust seasoning with salt and pepper to taste.

Serve individual bowls of soup drizzled with approximately one teaspoon of Tuscan Herb Olive Oil and a sprig of basil.  Serve immediately.

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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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Roasted Broccoli

Ingredients:

•   1 bunch broccoli cut into pieces
•   1/4 cup SOOC Garlic Olive Oil (or Tuscan Herb)
•   1/4 teaspoon red pepper flakes (optional)
•   salt and pepper, to taste
•   1/4 cup grated parmesan cheese

Directions:

1. Preheat the oven to 400 degrees F. (or use a vegetable basket on grill)
2. Mix together the SOOC Garlic Olive Oil, red pepper flakes, salt and pepper.
3. Toss together the broccoli and the oil mixture in a large bowl.
4. Spread out the broccoli on a cookie sheet.
5. Roast in the oven for 15-20 minutes.
6. Be sure to check often to make sure broccoli isn’t burning, but tender and crispy.
7. Remove from the oven and toss with the cheese.

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Espresso Granola

Ingredients:

– 5 C rolled oats
– 1 C wheat germ
– 1 tbs ground cinnamon
– 1/4 C brown sugar
– 1 tsp ground nutmeg
– 1 tbs vanilla extract
– 1/2 C dried coconut flakes
– 1/4 C SOOC Espresso balsamic vinegar
– 1/2 C SOOC Blood Orange extra-virgin olive oil
– 1/4 C water
– 1/2 C raisins or craisins
– 1/2 C sliced almonds

Directions:

– Preheat oven to 325 degrees
– Mix oats, wheat germ, brown sugar, coconut, cinnamon, and nutmeg together in a bowl. Add Blood Orange EVOO, Espresso balsamic, vanilla extract, and water. Mix all ingredients well and spread onto a baking sheet.
– Bake about one hour, stirring every 15 minutes. Granola should be crunchy when it is done. Combine granola, almonds, and raisins/craisins into a bowl and mix.

Enjoy this granola over your favorite yogurt or with milk!
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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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Marinated Mushrooms and Onions

 

Ingredients:

1 pound fresh whole or halved mushrooms
1 small onion, thinly sliced and separated into rings

For Marinade:

1 cup SOOC Garlic EVOO
1/4 cup SOOC Sicilian Lemon balsamic vinegar
1 teaspoon salt
1 teaspoon fennel seed
1 teaspoon dried basil leaves
1/2 teaspoon minced garlic
1/4 teaspoon black pepper

Directions:

Combine mushrooms and onion in medium mixing bowl. Set aside.

For marinade, blend all marinade ingredients in small mixing bowl. Combine mushrooms and onions into the mixture. Toss and cover. Refrigerate 1-2 days, stirring occasionally. Remove mushrooms and onions from marinade. Serve over a fresh grilled steak or chicken breast! Substitute Sicilian Lemon balsamic with Fig balsamic for a more savory option.

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