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.

 

Advertisement

Read Full Post »

Cucumber Dill Quinoa Salad

Ingredients:

– 1 cup quinoa, uncooked
– 2 cups water
– 2 cloves garlic, minced
– 1 medium onion, chopped
– 1 cucumber, diced
– 1 cup fresh parsley, chopped
– 3 medium tomatoes, diced
– 1/4 cup crumbled Feta cheese
– 1/4 cup SOOC Dill extra-virgin olive oil
-1/4 cup SOOC Sicilian Lemon balsamic vinegar

Instructions:

– Thoroughly rinse quinoa before using. Add quinoa and water to a medium pot, and bring to boil. Once boiling, cook for 10-15 minutes or until tender and fluffy. Transfer to a large bowl and let cool completely.
– Combine Dill EVOO, Sicilian Lemon balsamic, cucumber, tomatoes, onion, garlic, parsley, and feta into a large bowl. Once quinoa is cool, add to the mixture. Fold together completely. Enjoy on its own, or pair with grilled shrimp! Enjoy!

Read Full Post »

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.

Read Full Post »

Salad of Field Greens, Gorgonzola, Pear & Toasted Walnut

Serves 8-

5 ounces prewashed salad greens

1 ripe pear, cored and thinly sliced into bite-sized pieces

1/2 cup toasted walnut halves

4 ounces gorgonzola or other blue cheese, crumbled or shaved

Vinaigrette (makes 1/2 cup)
3 Tbsp SOOC Roasted Butternut Squash Seed Oil
3 Tbsp SOOC Lemon EVOO
1 tsp Dijon mustard
1 1/2 Tbsp SOOC Sicilian Lemon Balsamic Vinegar
1/4 teaspoon salt
Pepper to taste

Make the vinaigrette: with fork or small whisk combine oils and mustard in small bowl. Gradually add balsamic vinegar until combined. Season with salt and pepper. Set aside.

In large bowl, combine greens, walnuts, sliced pear. Immediately before serving, toss greens with vinaigrette until lightly coated. Toss in crumbled blue cheese.

Read Full Post »

Roasted Beet Salad With Walnuts And Goat Cheese

Ingredients:
8 to 9 Small to Medium Red And Yellow Beets
1 Tablespoon Butter
1 Cup Walnut Halves
2 1/2 Tablespoons Maple Syrup
Salt & Pepper
3 Ounces Goat Cheese

Dressing:
1/4 Cup Sicilian Lemon Balsamic Vinegar
1 Teaspoon Dijon Mustard
1 Tablespoon Honey
1/2 Cup Walnut Oil
3 Tablespoons Chopped Chives
Salt & Pepper

Directions:
Preheat oven to 400 degrees F.
Wash and dry the beets and place in an oven-proof casserole dish, then bake for 45 minutes to an hour, or until the beets are tender when pierced with a knife.
Allow to cool, then cut off each end and peel.
To prepare the walnuts, heat the butter until sizzling in a frying pan over medium heat and then add walnuts.

Cook the walnuts for about 2 minutes, shaking the pan a few times while they cook.
Add the maple syrup and season with salt and pepper.
Remove from the heat and set aside.

To make the dressing, add all of the ingredients into a bowl and whisk until smooth.
To assemble the salad, slice the beets and arrange them attractively onto four plates.
Sprinkle with walnuts and crumble the goat cheese over the beets.
Whisk the dressing once more, and then drizzle some of the dressing over each plate.

Read Full Post »