Whole Grain Lemon-Blueberry Tea Cake

2 cups white whole wheat flour
2 cups ground whole grain corn meal
1 tablespoon baking powder
1 teaspoon salt
1 cup whole milk
2 large eggs
1/2 cup whole milk yogurt
1/2 cup honey
1/2 cup SOOC lemon extra virgin olive oil
fresh grated zest from one lemon
2 cups fresh or frozen blueberries

Directions

Preheat the oven to 400 degrees.  Grease or line muffin cups or miniature loaf pans.  In a large bowl, mix together the dry ingredients.  In a separate bowl mix the wet ingredients and lemon zest.  In three separate additions, add the went ingredients to the dry, scraping down the bowl.  Gently fold in the berries.  Fill the muffin cups or loaf pans half way with batter.  Bake in the center of oven for 20-25 minutes until a tester inserted in to the middle comes out clean.  Makes 18 standard size muffins or one dozen muffins and one large or two miniature loaf pans.



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Crab and Tomato Salad with Lemon Aioli and Balsamic Reduction

Serves Two:

2 large vine ripe tomatoes

4 oz. baby lettuce or field greens

6 each red onion rings

2 oz. capers

8 oz. fresh lump crab meat

6 oz. mayonnaise

1 lemon for juice

1 tsp minced garlic

salt and black pepper to taste

chopped fresh herbs to taste

8 oz balsamic vinegar, such as the Traditional 18-year

toasted French bread

Directions:

In a sauce pot heat boil balsamic vinegar to a reduced state, approximately 1/8 original volume. You will know it’s done when the balsamic vinegar’s bubbles become large and the liquid starts to thicken. Once this occurs, remove from heat immediately and transfer to a container that will easily pour anything with a syrup like consistency. (This was the hardest part of the recipe.)

In a mixing bowl, combine mayonnaise, garlic, lemon juice, salt, pepper and chopped herbs. Mix thoroughly and transfer half of the aioli into a zip-lock baggy. Place zip-lock in the refrigerator for later use.

Take the crab meat and fold gently into the remaining aioli. Place in refrigerator and allow to cool. Slice the French bread and toast in oven or toaster, set aside when done. Slice Tomatoes, place one on plate then scoop crab salad atop tomato. Repeat process until three tomatoes are stacked. Stuff baby lettuce inside three rings of red onion. Place on top of stacked tomatoes and crab.

Cut the corner off of zip-lock bag of aioli and squeeze aioli on plate. Sprinkle capers around plate. Drizzle balsamic vinegar reduction around plate and over tomatoes.

Serve, impress and enjoy!

Found at http://www.wcnc.com/charlotte-today/inside/Crab-and-Tomato-Salad-with-Lemon-Aioli-and-Balsamic-Reduction-101968428.html

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Lemon, Olive and Dried Cherry Sauce

Perfect for meats or breads!

1/2 cup Lemon olive oil

2 tablespoons good quality balsamic vinegar

2 garlic cloves, ends removed and sliced into very thin slivers

A few sprigs of fresh thyme leaves

2 tablespoons chopped Kalamata olives

2 tablespoons chopped dried cherries

Freshly ground black pepper

Directions:

Combine all of the ingredients in a small glass bowl and mix to combine. Cover and let rest for at least 4 hours so that the flavors have time to meld. Serve with a spoon or pour into small plates for serving with bread. This can be made up to 1 week ahead and covered in an airtight container and kept at room temperature.

Serves 6.

Per serving: 181 calories; 18 g fat (2 g saturated fat; 90 percent calories from fat); 4 g carbohydrates; 0 mg cholesterol; 26 mg sodium; 0 g protein; 0.3 g fiber.

From The Detroit News: http://www.detnews.com/article/20100729/LIFESTYLE05/7290320/1463/LIFESTYLE05/Olive-oil-based-dips-taste-great-with-bread–meats#ixzz0x65CbGLc

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Oven-Roasted Asparagus

1 pound fresh asparagus
2 tablespoons SOOC Lemon EVOO
Coarse sea salt and freshly ground black pepper, to taste
Fresh lemon zest or freshly grated Parmesan cheese

Preheat the oven to 500°F, and preheat a cast-iron frying pan or a roasting pan in the oven.

Wash and drain the asparagus, snapping or cutting off any woody ends.  Carefully remove the hot frying pan from the oven, and put a little of the olive oil in the; it should thin immediately from the heat of the pan.  Place the asparagus on top of the oil, and pour the rest of the oil over the asparagus.  Toss of shake the pan until all the stalks are coated with oil, and put the pan back in the hot oven.  Roast for 10 to 15 minutes, shaking the pan occasionally to make sure the asparagus aren’t sticking.  After 10 minutes, remove a stalk and see if it is done to your liking (cooking times will vary according to the thickness of the stalks and their freshness).  The goal is crisp-tender asparagus with slight char marks.

When the asparagus are done, remove them promptly with tongs, leaving the oil behind in the pan.  Serve, grating fresh lemon zest or cheese over the top if desired.  Goes swimmingly with a salmon entrée!

(from The Flavors of Olive Oil by Krasner)

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