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Posts Tagged ‘olive oil’

 

Ingredients:

2014-03-14-mushrooms2-thumb

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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Ingredients

French Baguette
SOOC Butter
Rosa Maria Dipping Blend
Sea Salt
Garlic Salt

Directions: Preheat oven to 375
1.) Cube up your baguette and place it on cookie sheet with tinfoil.
2.) Drizzle SOOC butter until the cubes are covered.
3.) Sprinkle the Rosa Maria, sea salt and garlic salt lightly.
4.) Place in oven for 5 minutes then pull out and mix around cubes.
Continue to bake until crunchy.
5.) Let it cool and serve

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Yield: 4 to 6 servings

1 pound small Brussels sprouts

Sea Salt

1/4 cup pine nuts

3 tablespoons Cilantro and Roasted Onion Extra-Virgin Olive Oil

1 small onion, chopped fine

2 cloves garlic, minced

2 tablespoons Fig Balsamic Vinegar

Directions

Bring several quarts of water to a boil in a saucepan.

Meanwhile, trim and discard a layer or two of loose outer leaves from each Brussels sprout. Trim a thin slice from the stem end of each sprout. Add the trimmed sprouts and salt to taste to the boiling water. Cook until sprouts are almost tender, about 4 minutes. Plunge into a bowl of ice water. Cut the sprouts crosswise into thin strips and set aside.

Place nuts in a large skillet over medium heat. Toast, shaking the pan occasionally to turn the nuts, until they are golden brown and fragrant, about 3 minutes. Transfer the nuts to a small plate.

Briefly heat olive oil in the empty skillet. Add onion and sauté over medium heat until golden, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.

Add Brussels sprouts and salt to taste. Cook, stirring occasionally, until sprouts have browned slightly, 5 to 7 minutes. Add vinegar and cook just until the liquid coats the Brussels sprouts, about 1 minute. Stir in nuts and adjust seasonings. Serve immediately.

Per serving (based on 6): 75 calories; 2g fat; no saturated fat; no cholesterol; 3g protein; 12g carbohydrate; 3g sugar; 5g fiber; 35mg sodium; 35mg calcium.

Variation: Replace the pine nuts with an equal amount of pecans. Add 1 teaspoon grated orange zest with the garlic. Replace the vinegar with 1/4 cup orange juice.

Adapted from “Vegetables Every Day,” by Jack Bishop (HarperCollins, 2001)

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Ingredients

1 to 2 small – to medium sized fennel bulbs, sliced

1 good-sized yellow onion, sliced

4 tablespoons  SOOC Blood Orange Olive Oil

1/2 cup orange juice

3/4 cup SOOC Tangerine balsamic vinegar

1 1/4 – 1 1/2 pounds arctic char fillets, cut into 4 to 6 pieces, depending on your appetite.

Citrus-pepper seasoning, or seasoning of your choice for fish or salt and pepper.

Directions

Preheat your oven to 400 degrees.

Trim and cut fish. Sprinkle flesh side with seasoning or a little salt and pepper, set aside. Add the olive oil to a saute pan. Once hot add onions and fennel to pan and sauté over medium-high heat until light brown. Remove vegetables from pan and set aside. In the same pan, add the juice and vinegar, bring to light simmer and cook liquids down, reducing by at least one-half. Set aside and save some for garnish.

Heat another saute pan with two tablespoons of oil on medium-high heat. Once hot add the fish skin side down, and cook for 4 minutes. Flip fish in pan to flesh side down, and place pan in your preheated oven to cook for another 4 to 6 minutes to finish cooking.

While fish is finishing in the oven, add the vegetables back to the first saute pan with the orange juice-vinegar reduction, toss with remaining syrup to coat till vegetables are hot. When fish is done, plate some of the vegetables and slide a piece of fish on top, drizzle plate and, or fillet with the reserved syrup and serve.

Recipe courtesy of Jane Ward, http://www.localinseason.com, 2010.

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