Category: Side Dishes

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Wild Mushroom and Sage Rice

Ingredients:

  • 1 c Jasmine rice (cooked according to directions) 
  • Wild Mushroom and Sage oil
  • Fresh Baby Bella mushrooms, washed and chopped

Preparation:

  • Prepare rice according to directions using 1T Wild Mushroom & Sage oil instead of butter in water. ( Add a little salt to water )
  • Saute mushrooms in Wild Mushroom & Sage oil and 1T butter until tender.
  • Pour mushrooms into prepared rice, using spatula to scrape pan of all ingredients.
  • Can be refrigerated (after cooling) at this point and reheated for later use if desired.

Submitted by Suzanne Davidson

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Vanilla Lime Watermelon Salad

Ingredients

  •      1 cup yellow flesh watermelon, cubed and seeded
  •       1 cup red flesh watermelon, cubed and seeded
  •        2 tsp vanilla balsamic vinegar
  •       2 tsp Persian lime infused olive oil
  •       salt and fresh cracked pepper to taste

Instructions

·         Put watermelon in a bowl. Combine the oil and vinegar together. Drizzle over top of the fruit. Season with salt and pepper. Eat!

·         I like this served room temperature. Would be a great side dish to a pork or tacos or fish

Recipe submitted by: Kimberly Campbell

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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.
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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

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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