Tag: olive oil

Thanksgiving with a Twist

For the biggest food holiday of the year, we tend to find ourselves cooking for a crowd.  Because of that, we’re totally feeling the pressure!  Limited time, limited space, and a desire to impress our family and friends has led to us relying on the tried and true “safe” classics.  The down side is that this can maybe be a bit boring.  In this class, Chef Kyle will guide you through a Thanksgiving menu for the 21st century.  To go along with these new classics, he will also show you how to manage the implementation, timing, and plating for the big day!

 

MENU

Purple Cabbage with Cranberry, Pear, and Gorgonzola

Glazed Carrots with Pistachio, Parmesan, and Aged Balsamic

Roasted Chicken Thighs with Sweet Onion and Brioche

Sweet Potatoes Foster with Rum Caramel

Class led by Chef Kyle Shankman
BYOB

RSVP 770-587-4244 To pay and reserve your spot

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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