Category: Soups/Salads

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Winter Vegetable and Meatball Soup

(serves 4-6)
Ingredients:

·         ¼ cup extra virgin olive oil

·         2 cups Vidalia onions (chopped)

·         2 garlic cloves (crushed)

·         ¼ cup balsamic vinegar

·         ½ cup red wine

·         1 Tbsp of granulated sugar

·         1 tsp oregano (dried)

·         20 mini size (organic frozen style meat balls)

·         1 cup of winter squash (diced in small ½’ pieces)

·         1 cup roasted red peppers (chopped)

·         2 (8oz cans) of tomato’s (chopped with juice)

·         1( 8 oz) can of tomato sauce

·         2 pints of beef stock

·         3/4 cup of elbow macaroni pasta

·         1 cup fresh basil (chopped)

·         2 oz Dubliner cheese (shaved)

·         Olive oil (to drizzle)

Directions:

·         Sauté the onions in the olive oil for a few moments to soften and then add the garlic and cook for a further minute.

·         Add the balsamic vinegar, wine, tomatoes, tomato sauce and beef stock.  Stir in the sugar and the oregano.

·         Bring sauce to simmering point and then add the meatballs and cook for 20 minutes.

·         Stir in the winter squash and continue to cook for a further 10 minutes.

·         Add the elbow macaroni pasta and roasted red peppers.  Continue to cook the soup until the pasta is al dente and that is between 7-9 minutes for macaroni pasta.

·         Remove from heat and stir in fresh basil.

·         To serve the soup ladle in to bowls and garnish with shaved Dubliner cheese   Drizzle with additional olive oil.
Submitted by Judith McLoughlin of The Ulster Kitchen from her cookbook The Shamrock and Peach

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My Famous Caesar Salad

Dressing Ingredients:

  • 2/3 cup of your favorite Oli+Ve single variety Extra Virgin Olive Oil
  • 1 can rolled anchovies with capers
  • 1-2 eggs
  • 2-3 T Lea & Perrins
  • 1/2 – 2/3 t. Dry mustard
  • 4-6 garlic cloves, minced
  • 2-3 T Fresh lemon juice

Salad Ingredients:

  • 1-2 Whole fresh heads Romaine lettuce
  • 1 box croutons
  • 1/3 cup Parmesan Cheese
  • 2-3 T finely ground black pepper

Directions:  

  • Place all Dressing Ingredients from above into food processor.  Mix well for 5-10 minutes.
  • Slice or tear by hand fresh Romaine lettuce into bite size pieces.  Rinse well under cold water and drain well.
  • Add dressing and toss well. 
  • Sprinkle with 1/3 cup Parmesan Cheese, black pepper and 1 box of croutons

Recipe submitted by Alex Schulman/Seth Schulman 

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Mediterranean Couscous Salad (vegan)

Ingredients:
1 cup uncooked couscous (plus 1 1/2 cups water)
7-8 sun-dried tomatoes (dried or packed in olive oil)
15-20 pitted kalamata olives of your choice
2 large roasted red peppers (about 3/4 cup chopped)
1 Tbs Oli + Ve Sicilian Lemon Balsamic vinegar
1 Tbs Oli +Ve Extra Virgin Olive oil (less if using olive oil packed sun-dried tomatoes)
1 teaspoon dried oregano
1/2 teaspoon dried thyme
salt and black pepper to taste
Optional additions: 1 diced tomato and 1 medium cucumber, peeled and dices.

Instructions:
In a medium saucepan bring water to a boil, stir in couscous, remove from heat and cover with a lid. Let stand for 5 minutes. Fluff up with a fork. Place couscous into a large bowl.If you are using olive oil packed sun-dried tomatoes, chop them into small pieces and add them to the couscous. If you are using dry sun-dried tomatoes, you need to soften them in hot water for about 5 minutes before you can chop them. To soften up dried tomatoes, put them into a bowl and pour hot water over them (enough water to cover them completely) and let sit for 5 minutes. Drain them and add them to the couscous.Chop the olives and dice the roasted red peppers. Add them to the couscous. If using fresh tomato and cucumber, add them now. Season with oregano, thyme, olive oil and balsamic vinegar and stir until well combined. Season with salt and black pepper to taste.Serve warm or chilled.Submitted by Elisabeth Redman (Thank you Elisabeth!)

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Grilled Portobello Mushroom Salad

PREPARATION

Rub a wooden salad bowl with a cut garlic clove. Make a big beautiful salad with as many kinds of fresh greens as you can, including spinach, romaine, curly endive, etc. (gently tear greens into bite-sized pieces). Include chopped and whole herbs like parsley, tarragon, chives, basil and/or thyme; some toasted nuts such as walnuts, pine nuts or sliced almonds and some edible flowers such as nasturtiums. Toss with Hot Mustard Vinaigrette (below) just before serving.

Brush Portobello Mushrooms with a mixture of half Oli+Ve Traditional Balsamic and half your favorite Oli+Ve EVOO. Grill them over hot coals until tender then give them a good grind of fresh pepper. Cut the mushrooms into thick slices, bring out the salad bowl, lay hot mushrooms over greens and serve.

HOT MUSTARD VINAIGRETTE

INGREDIENTS
  • 3 slices bacon
  • 1 T minced shallot
  • 2 T brown sugar
  • 1 T Dijon mustard
  • 1/4 c. Oli+Ve Traditional Balsamic
  • 1/2 c. your favorite Oli+Ve EVOO

Fry bacon until crisp and remove from pan. Pour off all but 1T fat; sauté shallots, whisk in brown sugar, Dijon, vinegar and oil. Remove from heat and cool slightly. Crumble bacon over salad and toss with dressing.

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Grilled Chicken & Chipotle Pepper Salad

Prep Time: 20 Minutes 
Start to Finish: 30 Minutes 

Ingrediants:

8 ears fresh sweet corn, husks removed, cleaned (about 6 cups)
1 red bell pepper, diced (1 cup) 
1/2 red onion, chopped (1/2 cup) 
2 green onions, sliced (2 tablespoons) 
1 chipotle chile in adobo sauce (from 7-oz can), finely chopped 
3 tablespoons chopped fresh cilantro leaves 
1 tablespoon finely chopped garlic 
1/4 cup Oli + Ve Extra Virgin olive oil 
Juice of 1 large lime (1/4 cup) 
1 1/2 teaspoons kosher (coarse) salt 
1 teaspoon freshly cracked black pepper 

Directions:

Heat the gas or charcoal grill. Place corn on the grill over medium heat. Cook uncovered 12 to 15 minutes, turning frequently, until the corn is tender and begins to brown. Move the corn from the grill to a cutting board; let it stand until it’s cool enough to handle (usually about 10 minutes).

With a sharp knife, cut kernels from the cobs; break into bite-size pieces in a serving bowl. Add all remaining ingredients; toss to combine.

16 servings (1/2 cup each)