Category: Main Course

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Shrimp Fra Diavolo

Ingredients:
2lbs large shrimp, peeled and deveined, butterflied, tails removed, patted dry
1 ½ cups all purpose flour
½ cup Oli + Ve EVOO (any single varietal or experiment with our Eureka Lemon Oil, Basil Oil or our Milanese Gremolata for added flavor)
6 small garlic cloves, peeled
1 cup dry white wine
4 cups crushed Italian plum tomatoes
8 fresh basil leaves, torn
1/8-1/4+ fresh oregano
Dried red-pepper flakes to your palate
Salt and pepper to taste

Instructions:Dredge shrimp in flour, patting them to make sure that all sides are well coated.Heat oil in a large saute’ pan over medium-high heat. When oil is hot but not smoking, add shrimp and saute’ for 1 minute. Stir in garlic and saute’ for an additional minute or until shrimp are just beginning to brown (do not crowd pan, do not burn garlic; prepare shrimp in batches, if necessary).  Remove from heat and drain off all excess oil. Set shrimp aside and keep them warm.Return pan and garlic to medium-high heat.  Stir in wine, oregano, pepper flakes, salt, and pepper. Bring to a boil and cook for 2 full minutes.Stir in tomatoes and cook for 15 minutes or until sauce has thickened slightly. Stir in basil and shrimp and cook for 3 minutes. Remove garlic cloves. Serve over pasta.Serves 4 well*Compliments of Stonesthrow Winery. Check them out at www.stonesthrowwinery.com!

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Roast Chicken with Shallots and Chili Pepper

Ingredients:
3-4T Oli + Ve EVOO (any single varietal or experiment with our Rosemary, Tuscan Herb, Herbs de Provence, Garlic, or our spicy Baklouti Green Chili Oil for added flavor)
2 small shallots, cut in rings
2 cloves garlic, crushed
One 3-4lb chicken, cut into pieces
Small chili pepper
Salt and freshly ground black pepper
2T Tomato paste
One glass dry white wine
A few sprigs rosemary
6-8T Chicken stock

Instructions:Heat the oil in a casserole or Dutch oven and sauté the shallot rings and the crushed garlic for 5 minutes. Add the chicken followed by the finely chopped chili pepper. Season to taste with salt and pepper, browning the chicken on all sides over moderate heat.Mix the tomato paste with a little warm water and add to the chicken together with the wine. Reduce the temperature, cover with a lid, and braise the chicken for a further 30 minutes until tender, occasionally adding a little stock. Scatter over the remaining sprigs of rosemary as a garnish and serve.

Serves 4

Compliments of Stonesthrow Winery. Check them out at www.stonesthrowwinery.com!

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Risotto and Chicken with Balsamic Vinegar

Ingredients

  • 1 whole chicken
  • 1 white onion
  • 1 red onion
  • Extra virgin olive oil
  • Butter
  • 1 28 oz. can tomato sauce
  • 1 pound of Italian rice
  • 2 tablespoons balsamic vinegar
  • Salt
  • Mushrooms

Preparation

  • Saute’ the finely chopped red and white onions in some oil and butter without browning the onions.
  • Add the cleaned chicken cut into pieces, the mushrooms, and saute at a high flame.
  • Add the peeled tomatoes, salt, and let simmer until the chicken is half cooked.
  • Add the balsamic vinegar and allow to evaporate before adding the rice.
  • Keep the rice and chicken submerged by adding ladels of chicken or vegetable broth as the rice absorbs the broth and sauce. Stir. Serves four.

Recipe courtesy of Italian Harvest

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Quinoa with pesto seasoned chicken, black beans and veggies

Ingredients:

  • Quinoa
  • chicken cut into bite sized pieces
  • Pesto dip seasoning (sold at Oli+Ve)
  • squash, cubed
  • zucchini, cubed
  • asparagus, cubed
  • black beans (drained)
  • avocado, sliced
  • EVOO (with high polyphenol count)
  •     (note:  base quantity of ingredients on number of persons being served)

Directions:

  • Cook quinoa as instructed on package (I used Trader Joe’s)
  • In the meantime, heat your choice of high polyphenol Oli+Ve EVOO in a cast iron skillet until hot. (never put on high)
  • Saute bite sized chicken pieces in EVOO and pesto dip seasoning
  • When chicken is almost cooked through, add cubed squash, zucchini and asparagus to skillet and sauté until browned.
  • Pour over quinoa and add black beans and avocado

submitted by Caitlin Davidson

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Poulet Grand-Mere

INGREDIENTS

  • 1 whole chicken split in half
  • 2 pounds small new potatoes
  • 1 pound of whole cremini mushrooms
  • 2 large carrots roughly chopped in to 1/2″ pieces
  • 2 onions peeled and cut in to wedges about 1 inch at the thickest part
  • 10 cloves of garlic
  • 1 1/2 cup of white wine
  • 1/2 cup high-polyphenol extra virgin olive oil (Ultra Robust Picual as example)
  • 4″ sprig of fresh rosemary
  • Sea salt & fresh ground pepper to taste

DIRECTIONS

  • Preheat the oven to 350. Thoroughly whisk the olive oil with the wine. In a 9″ x 13″ roasting pan, toss all of the prepared vegetables with half of the wine marinade and season liberally with salt and pepper. Sprinkle half the rosemary leaves over the vegetables.
  • Rinse and pat the chicken halves dry. Position a roasting rack above the vegetables. Place the chicken in a large bowl and pour the remaining wine-olive oil marinade over the chicken, being sure to coat all pieces thoroughly. Season the chicken liberally with salt and pepper on both sides and arrange, skin side up on the rack above the vegetables.
  • Roast the chicken and vegetables for 45-60 minutes until the vegetables are tender and the largest pieces of chicken register an internal temperature of 165 degrees. Serve the amazing pan juices with a side of noodles, quinoa or rice and make sure you have plenty of crusty bread on hand to sop up the juices with. This is could also be a one dish meal.

Serves 6