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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Olive Oil Pizza Dough

Ingredients:

• 4 1/2 cups All Purpose Flour
• 2 cups warm 110 degree water
• 1/3 cup SOOC Extra Virgin Olive Oil (natural or flavored)
• 1 tablespoon fine sea salt
• 1 tablespoon sugar
• 2 1/2 teaspoons active dry yeast

Directions:

If using a bread machine follow the instructions for adding ingredients to the machine.  If mixing in a mixer or by hand, combine the sugar and water and yeast in a large bowl or mixer bowl.  Allow to sit for five minutes.    Add the olive oil and salt.  Begin mixing in the flour.  It will be fairly wet but avoid the temptation to add more flour.  Knead for approximately 3 minutes until the dough is relatively smooth and cohesive.  Allow to rise for 1 hour covered in a warm place.  Divide and shape or roll the dough in to two large thin crust pizzas or three medium thin crust pizzas.  Depending on how hot you can get your oven or grill, the cooking time will be anywhere between 5-10 minutes.  You are looking for golden brown crust and bubbling cheese.

makes enough dough for 2 large or three medium thin crust pizzas

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Chicken, Ham and Shrimp Jambalaya

Ingredients:

2 lbs skinned and boned chicken breast (cut into 1 inch cubes)

1 tsp sea salt

¼ tsp fresh ground black pepper

3 Tbsp SOOC Garlic Olive Oil

2 Tbsp SOOC  Hojiblanca Olive Oil (or any natural EVOO)

2 lbs cooked ham (cubed into 1 inch cubes)

5 cloves garlic (chopped)

2 medium chopped white onion

1 green bell pepper (chopped)

1 red bell pepper (chopped)

3 (14.5oz) petite diced tomatoes

2 ½ cups chicken broth

4 green table onions (chopped)

2 Tbsp chopped fresh parsley

2 C uncooked long grain rice

2 tsp dried basil

1 tsp dried thyme

¾ tsp cayenne ( or ¼ tsp more if you like spicy)

2 lbs peeled and deveined raw shrimp

Directions:

1. Heat the garlic olive oil in a large Dutch oven over medium heat.
2. Add chicken breast and sauté’ until no longer pink and then remove to a separate dish
3. Heat Hojiblanca Olive oil and add onions, bell peppers and garlic; sauté until beginning to soften
4. Add chicken back in along with tomatoes and their juices, ham, and spices
5. Bring to a boil while gradually stirring in rice and shrimp; cover pot
6. Reduce heat to medium low; simmer until rice is tender and most liquids are absorbed, about 25 minutes.
7. Season with salt and pepper and if you desire my kick sprinkle with powdered cayenne.

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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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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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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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Eggplant Parmesan

Ingredients
2 medium eggplants
½ lb of chopped tomatoes
1 lg garlic clove
5 basil leaves
5 bay leaves
2 tablespoons Mission EVOO
(Basil, Garlic, or Tuscon Herb
oil would be great too!)
a pinch of sugar
salt and pepper to taste
4-5 slices of pancetta
3 oz. of goat cheese
9 oz. of mozzarella cheese
grated Parmesan cheese

Directions:
Cut the eggplants lengthwise into slices about 1/2” thick. Sprinkle with coarse salt and olive oil, let drain in a strainer for at least 30 minutes.

Mince the garlic. In a nonstick frying pan, saute the pancetta till crisp (like bacon) remove and drain the fat off leaving a small amount in the pan. Add the chopped tomatoes, pinch of sugar, salt, pepper, bay leaves, and basil leaves over a medium flame. Set aside. Brown the drained eggplant over high heat for 2 minutes on each side.

Preheat oven to 350°. Place the eggplant slices in a large baking dish. Add slices of mozzarella, then the grilled pieces of pancetta and bits of goat cheese. Top with tomato sauce. Sprinkle Parmesan on top and bake for 20 minutes. Serve warm with fresh basil.

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Grilled Pizza with Tuscan Herb EVOO

Recipe from Woodbury’s Great Harvest Bread Co.

1 Pound Great Harvest Pizza Dough — divided into 4 for personal-size pizzas

1/4 cup Tuscan Herb Extra Virgin Olive Oil

Pizza Toppings of Your Choice (we suggest something fun like goat cheese, caramelized onions, sun-dried tomatoes, and fresh spinach)

Step 1. Prepare the Grill —  pre-heat gas grill on medium for 10-15 min.

Step 2: Dust your work surface with flour and using a rolling pin, shape each piece of dough into a 6-inch circle.

Step 3:  Brush dough with olive oil.

Step 4: Place dough directly on grill with oil side down. Grill for 3-4 minutes.

Step 5: Remove from grill, keeping grilled side up. Place ingredients on crust.

Step 6: Put crust with toppings back on the grill and grill for another 5-6 minutes or until cheeses are melted and crust is browned.

Step 7: Remove from the grill and enjoy!

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Balsamic Bean Dip

1 15-ounce can cannellini (white kidney beans),drained

2 tablespoons Tuscan Herb Extra Virgin olive oil

1 tablespoon Traditional 18 year Balsamic vinegar plus extra for drizzling

2-3 cloves Garlic

Pita bread, toasted baguette or chips

Directions

Puree beans, olive oil, garlic and 1 tablespoon vinegar in processor until smooth. Season with salt and pepper. Transfer to bowl. Drizzle with more oil and a few drops of vinegar. Serve with pita wedges or your choice of bread!

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