Tagged "Garlic"


Crunchy Kale Salad with Pomegranate Vinaigrette

Posted by Rachel Dougherty on

This is just one of the many ways kale can be fixed. This salad holds up well and can be stored in the refrigerator and eaten over a few days.

Ingredients:

1 bunch kale, wash, remove tough stems and chop
1/4 small head red cabbage, chopped
1 Cup nuts, roasted and chopped, such as cashews, walnuts, or peanuts
2 medium carrots, peeled and grated
1 Tablespoon Extra Virgin Olive Oil of your choice
Salt and Pepper to taste

Method:

Combine all ingredients in large bowl and toss, set aside while you make the dressing.

Kale Dressing

Ingredients:

1 small apple, diced
2 cloves garlic, peeled
1/4 Cup Herbes de Provence Olive Oil
2 teaspoons honey
1 1/2 Tablespoons Pomegranate Balsamic
1 teaspoon curry powder
Salt and Pepper to taste

Method:

Place all dressing ingredients in a food processor. Blend until smooth.

To serve:

Pour dressing over salad and gently toss. Let marinate for 15-20 minutes before serving.

Serves 4

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Olive Oil Mashed Potatoes

Posted by Rachel Dougherty on

Ingredients:


2 pounds yellow fleshed potatoes, like Yukon Gold, peeled and cut into 1-inch chunks
8 garlic cloves, peeled
Salt and Pepper to taste
¼ cup of your favorite flavored or unflavored Extra Virgin Olive Oil

Method:


Bring water to a boil in a large saucepan. Add potatoes, garlic and 2 teaspoons salt and cook at a brisk simmer until potatoes are tender, about 15 minutes.
Drain potatoes and garlic, reserving 1 cup of cooking liquid. Mash potatoes and garlic. Beat in olive oil and then thin to desired consistency with reserved cooking liquid. Check seasoning and serve.

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Toasted Bread Salad

Posted by Rachel Dougherty on

Bread salads are made different ways all over the world, depending on the culture. Here is a basic recipe that can be modified using your desired flavors of olive oil and balsamic vinegar. It's a great way to use leftover bread and can be eaten as a side dish or main course. Try adding grilled chicken or steak for a hardy meal!

Ingredients:

1/2 Cup Extra Virgin Olive Oil
6 cloves garlic, crushed
4 Cups crusty bread, cut into bite sized chunks
1 Cup red onion, diced
3 Cups tomatoes, cut into bite sized chunks
1/4 Cup Feta or Mozzarella cheese, whichever you prefer
3 Tablespoons White or Dark Balsamic Vinegar
1 bunch fresh basil leaves, torn into bite sized pieces
1 Tablespoon capers
Salt and Pepper to taste

Method:

Heat olive oil and sauté garlic 1-2 minutes, add bread and sauté until golden brown. Lower heat, add onions and sauté for another minute or so. Add tomatoes and vinegar, remove from heat. Add basil, cheese, capers, toss to combine. If salad seems dry, drizzle a small amount of olive oil over it and toss. Serve immediately and garnish with basil.

Serves 4


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Perfect 4 Ingredient Meat Marinade

Posted by Rachel Dougherty on

This is a perfect go-to marinade and can be used on meat, chicken, and fish. It has just enough seasoning for tasty flavor, without being overpowering.

Ingredients:

1/2-1 Cup Extra Virgin Olive Oil
Juice of 3-4 Limes
4-5 cloves of Garlic, chopped
Handful fresh Cilantro, chopped

Method:

Place all ingredients in zip lock bag along with your choice of meat. Refrigerate overnight if possible. When ready to cook, remove meat and discard marinade. Pat meat dry, right before grilling add a generous sprinkle of salt and pepper. Cook as desired.

Enough for 2 pounds of meat

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Classic Homemade Hummus

Posted by Rachel Dougherty on

 

 

This is a simple recipe that can be whipped up in a few minutes. Keep the ingredients in your pantry for perfect last minute appetizer.

Ingredients:

2 15oz cans Garbanzo Beans, drained
1/3 Cup Chipotle Olive Oil
1/3 Cup Lemon Juice
2 Tablespoons Roasted Sesame Oil
2 large cloves Garlic, peeled
1/2 Tablespoon Cumin, ground
1 teaspoon salt or to taste

Method:

Place all ingredients into a food processor and pulse until smooth. Adjust seasonings if needed.

Variations:
-Try using Garlic, Lemon, Lime, or Milanese Gremolata Olive Oil instead of Chipotle.
-Try adding in a can of drained roasted red peppers for a fun color and flavor.

Serves 4-6

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