Posted on by — Leave a comment

Tomatoes & Chevre

INGREDIENTS

  • 1/2 cup Oli+Ve Garlic EVOO
  • 2 lbs cherry tomatoes
  • 4 oz. soft, mild chevre (Montrachet) cheese (cut into 1/2” pieces)
  • 1/2 c fresh basil, slivered
  • 1 loaf focaccia bread (or French bread), heated

DIRECTIONS

  • Preheat oven to 400
  • Wash and stem tomatoes and cut them in half (put unwrapped bread into oven)
  • Place tomatoes in a shallow baking dish, pour olive oil over all and toss lightly.
  • Bake 10 minutes
  • Sprinkle chunks of cheese and slivered basil over the tomatoes and stir gently.
  • Serve with bread to mop up juices.
Posted on by — Leave a comment

Striped Lasagna

Ingredients
  1 cup halved multicolored cherry tomatoes
  1/4 cup Extra Virgin Olive Oil oil, plus more for drizzling
  1 small garlic clove, finely chopped
  1/4 teaspoon red-pepper flakes
  1/4 teaspoon salt
  4 sheets striped lasagna
  2 Tablespoons thinly sliced basil
  2 Tablespoons finely grated Parmesan cheese

Directions:
  1.  Place tomatoes in a large mixing bowl.  Combine oil, garlic, and red-pepper flakes in a small pan over medium heat.  Cook until garlic is fragrant and oil starts to simmer.  Pour over tomatoes: season with salt.
  2.  Bring a large pot of salted water to a boil and cook lasagna sheets until tender, 13 to 15 minutes; drain.  Transfer sheets to the bowl with the tomatoes and stir to coat.  Garnish with basil and cheese, and drizzle with olive oil.
            Serves 4

Copied from Martha Stewart Weddings, Spring 2012
http://www.marthastewart.com/301567/striped-lasagna-recipe

Posted on by — Leave a comment

Spicy Southern Style Grits

This recipe is called “Southern Style” but it is anything but if you prepare as I did (using quick cooking grits)…..
 (of course, if you care to, you can make grits the Southern way by using regular grits and following pkg. directions)

Ingredients:
   * quick cooking grits (use single serve packets if you are cooking for one)
   * grated cheese of your choice
   * Baklouti Green Chili Fused Oil

Preparation:
   *  Prepare grits according to pkg. directions
   *  Stir in grated cheese until it melts
   *  Drizzle Baklouti Green Chili Fused oil on top
Eat immediately!

Baklouti Green Chili Fused Oil :  From the Barbary Coast of North Africa, the Tunisian Baklouti Pepper is rare and unique to this region.  This is the only example of the fruity and spicy green chili olive oil in the world.  This olive oil is made by combining one pound of organic extra virgin olive oil with 1.6 pounds of fresh whole green Baklouti chilies.  The two, and only two, ingredients are then crushed, mixed in the malaxer fusing the fresh green pepper with the organic olive oil.  Baklouti adds a new and surprising dimension to salsas of all stripes.  This is a unique artisan product that has hundreds of applications.  

Contributed by:  Suzanne Davidson

Posted on by — Leave a comment

Spicy Orange Broccoli

INGREDIENTS

  • 3 T your favorite Oli+Ve EVOO
  • 2 cloves minced garlic
  • 1 T minced shallot
  • Peeled rind of 1 orange, chopped (no white pith)
  • 1/8 t red pepper flakes
  • 1 large bunch of broccoli (cut in florets)
  • 1/3 c orange juice
  • 1 t Oli+Ve Traditional Balsamic
  • 1/4 t salt
  • 1/4 t Oli+Ve Sesame Oil

DIRECTIONS

  • Saute first 5 ingredients in large frying pan over medium heat until garlic and shallots have softened, stirring frequently.
  • Add broccoli to pan; cook and stir 1 minute.
  • Add orange juice, vinegar and salt. Cover, steam 3-4 minutes over med-high heat until desired doneness.
  • Drizzle with sesame oil. Toss and serve hot or chill and serve cold.
Posted on by — Leave a comment

Shaved Brussel Sprouts

Ingredients:

  • 1 pound Brussel sprouts, stem end trimmed off
  • 2 large shallots, thinly sliced
  • 1/4 cup shaved Parmesan cheese
  • 1/4 cup Melgarejo Arbequina (or your choice of medium intensity EVOO with little bitterness)
  • 1 T Lemon Agrumato (fused) olive oil
  • 2 T freshly squeezed lemon juice
  • sea salt to taste
  • Freshly grount pepper to taste

Directions:

  • Shave or slice the Brussel sprouts as thinly as possible.  This can be done on a mandolin, using the slicing disk of a food processor, or simply by using a very sharp knife coupled with decent knife skills.
  • In a large saute pan, heat the arbequina olive oil over medium-high heat.  Begin by sauteing the shallots until they just begin to caramelize on the edges.
  • Add the shaved brussel sprouts and saute, stirring frequently until they are just barely softened, and begin to caramelize on the edges a bit.
  • Add the lemon juice and adjust the seasoning with salt and pepper to taste, and toss well to combine.
  • Serve drizzled with the fused lemon olive oil and shaved Parmesan cheese.
  • Serves 6 as a side

Reprinted from Rachel Bradley-Gomez