Lemon & Rosemary Roasted Potatoes

Posted by LISA MCCORMACK

Lemon & Rosemary Roasted Potatoes
A great and easy-to-make side dish to go with your Easter dinner or your next family meal.  We love the flavors of the Lemon Fused EVOO and Rosemary Fused EVOO.

Quinoa Ahi Tuna Poke Bowl with Spicy Baklouti-Miso Dressing

Posted by RACHEL DOUGHERTY

Quinoa Ahi Tuna Poke Bowl with Spicy Baklouti-Miso Dressing

  Ahi Tuna Marinade2 tablespoons soy sauce (Tamari if possible)1 teaspoon Serrano Honey Vinegar1 teaspoon Japanese Roasted Sesame oil1 teaspoon black sesame seeds, plus more for garnish1 pound sushi-grade ahi tuna or sushi-grade wild salmon, 1" cubes2-3 scallions, thinly sliced Salad6 cups organic mixed spring greens1 medium English cucumber cut into 1'" dice 1 large avocadoSpicy Baklouti Miso Dressing1 rounded tablespoon yellow miso2 tablespoons honey ginger white balsamic2 tablespoon Baklouti Olive Oil 1 tablespoon Garlic Olive Oil1 teaspoon dark sesame oil2 tablespoons plain yogurt For serving4 cups cooked quinoa cooled to room temperaturePickled ginger, optional 4 small squares of roasted...

Easy Olive Oil Roasted Garlic

Posted by RACHEL DOUGHERTY

Easy Olive Oil Roasted Garlic

  This recipe is extra simple and extra delicious.  Slow roasting whole garlic heads brings out a nutty sweetness in the garlic and turns the cloves creamy and spreadable.  A robust olive oil is a must here otherwise you will loose the lovely marriage of flavors as the character of olive oils with modest phenol content will dissipate under such heat.The ways in which you can then use this "garlic candy" as I call it, are endless. You can use them in dressings, sauces, marinades, smeared on a slice of toasted baguette with a drizzle of olive oil and a pinch of...

Slow Cooker White Beans with Rosemary

Posted by RACHEL DOUGHERTY

Slow Cooker White Beans with Rosemary

  The beans above are exceedingly delicious, simple, and comforting.  They remind me of bygone days spent in my Italian grandmother's kitchen, and the sense of comfort I had when she would set a brimming bowl of  pasta fagioli, in front of me. Eating her simple, nutritious, and downright scrumptious food always brought a smile to my face.  I hope this recipe does the same for you. Rachel's Pasta Fagioli With Olio Nuovo - Hold The Pasta1 pound Great White Northern Beans, rinsed and picked over1 medium celery rib, coarsely chopped2 large shallots, diced 1 large carrot, peeled and coarsely chopped1/4 pound smoked bacon...

Honey-Serrano Vinegar Pickled Beets

Posted by RACHEL DOUGHERTY

Honey-Serrano Vinegar Pickled Beets

  This is an easy recipe and it draws its unique, and addictive flavor from marrying the inherent earthiness of beets with the spicy-sweet tang of hand crafted honey-serrano vinegar. That being said, you could substitute the honey-serrano vinegar with many other options including champagne, white balsamic, Sicilian Lemon balsamic or honey-ginger white balsamic.  Experiment and see what you like best.  Below, please find my recipe for Honey-Serrano Pickled Beets.Ingredients2 lbs. small to medium sized beets, scrubbed, washed, and trimmed1 tablespoon high polyphenol extra virgin olive oilApproximately 2 cups honey-serrano vinegarDirectionsPreheat the oven to 375.  Line a baking sheet with...

Arancini fried in olive oil

Posted by RACHEL DOUGHERTY

Arancini fried in olive oil

  They say you can't fry with extra virgin olive oil. "They" say "it's unhealthy" and that it burns creating toxic byproducts.  Some folks say, for instance, that "one should only use extra virgin olive oil for finishing and cold applications, and use cheaper, refined olive oil or other types of vegetable oils to fry and cook with."  You've heard this mantra repeated by chefs, perhaps prominent public figures and even Food Network celebrities.  You might've even heard this from dieticians and those who seem like a good source of information on the topic of culinary applications with extra virgin...

Caesar Salad Dressing

Posted by RACHEL DOUGHERTY

Caesar Salad Dressing

  Ingredients 1/2 cup garlic infused extra-virgin olive oil, divided1/4 cup finely grated parmesan cheeseKosher salt and freshly ground black pepper1 egg yolk1 tablespoon juice from 1 lemon4 anchovies1 teaspoon Worcestershire sauce Directions Combine egg yolk, lemon juice, anchovies, Worcestershire sauce and 1/4 cup parmesan cheese in the in a blender jar or container of a food processor and pulse to combine. With the processor running slowly drizzle in the garlic olive oil until a smooth emulsion forms. Season to taste generously with salt and pepper.

Baked White Truffle Mac & Cheese

Posted by RACHEL DOUGHERTY

Baked White Truffle Mac & Cheese

  White Truffle oil has a smooth and very intense flavor, a little goes a long way! Many of us grew up on mac and cheese, yet this is definitely not your mother’s mac!    Ingredients 1 pound elbow macaroni, cooked al dente1 Tbs White Truffle Oil4 Tbs Unsalted Butter4 Tbs Flour2 Cups Whole Milk1/2 tsp Cayenne Pepper3/4 Cup Fontina Cheese, grated3/4 Cup Gruyere Cheese, grated3/4 Cup Extra Sharp Cheddar Cheese, grated1/4 Cup Parmesan Cheese, grated1/2 Cup Bread CrumbsSalt & Pepper to tasteMethodPreheat oven to 350 degrees. Cook pasta al dente according to package directions. While pasta is cooking, heat...

Greek Style Chicken Slouvaki with Lemon, and Garlic Olive Oil Garlic Roasted Potatoes

Posted by RACHEL DOUGHERTY

Greek Style Chicken Slouvaki with Lemon, and Garlic Olive Oil Garlic Roasted Potatoes

Chicken Souvlaki 1 1/2 pounds boneless skinless chicken breast cut in 1" piecesMarinade1 cup whole milk plain yogurt1/3 cup garlic olive oiljuice from half a lemon1 tablespoon oregano white balsamic2 teaspoons kosher saltfresh ground pepper to tastePlace the marinade ingredients into a bowl and whisk thoroughly. Add the chicken and marinade into a ziplock bag or large bowl with a cover. Refrigerate for a minimum of 4 hours or up to 24 hours.  To cook the chicken, prepare a grill for indirect cooking, or preheat the oven to 400 F. The chicken can be cooked on skewers or in a single...

Crunchy Kale Salad with Pomegranate Vinaigrette

Posted by RACHEL DOUGHERTY

Crunchy Kale Salad with Pomegranate Vinaigrette

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 chop1/4 small head red cabbage, chopped1 Cup nuts, roasted and chopped, such as cashews, walnuts, or peanuts2 medium carrots, peeled and grated1 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 DressingIngredients:1 small apple, diced2 cloves garlic, peeled1/4 Cup Herbes de Provence Olive...

Olive Oil Mashed Potatoes

Posted by RACHEL DOUGHERTY

Olive Oil Mashed Potatoes

Ingredients: 2 pounds yellow fleshed potatoes, like Yukon Gold, peeled and cut into 1-inch chunks8 garlic cloves, peeled Salt and Pepper to taste¼ 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.

Ruby Red Salad

Posted by RACHEL DOUGHERTY

Ruby Red Salad

This salad will perk up any meal no matter the season. It's bright red color is cheerful and uplifting. Ingredients:1 small head of red cabbage, chopped2 oranges, peeled and chopped into bite size pieces 1/2 red onion, diced1 mango, peeled and cubed 1/4 Cup cilantro, chopped3/4 Cup Persian lime olive oil1/4 Cup Sicilian Lemon white Balsamic Salt and pepper to tasteMethod:Combine oil and balsamic in small bowl, whisk to combine and season to taste. Toss rest of ingredients in a large bowl and add as much dressing as desired. Toss gently to coat with dressing and serve immediately.Variations:Try this salad...