Tag: olive oil

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Sage Stuffing

Ingredients:

  • 1 Loaf of Whole Wheat Bread
  • 1 T Extra Virgin Olive Oil
  • 1/2 c. Celery, chopped
  • 1/2 c. Sweet Onion, chopped
  • 1/2 c. Carrots, chopped
  • 1/2 c. Mushrooms
  • 2 c. Reduced Sodium Chicken Broth
  • 1 T Dried Sage
  • 1/2 t. Dried Thyme
  • Salt & Pepper to taste

Preparation:

  • Heat oven to 350 degrees Fahrenheit
  • Place bread slices on a cookie sheet and bake for 15-20 minutes until golden brown, turning each piece halfway through.
  • Cut bread slices into cubes
  • Heat olive oil in a skillet on the stove over medium heat.  Add celery, onion, carrots and mushrooms.  Saute 8-10 minutes or until tender.
  • Stir in chicken broth, sage, thyme, salt and pepper to above mixture.  Remove from heat and add cubed bread.
  • Spray a non-stick casserole dish and spoon in above mixture
  • Bake covered for 30 minutes.  Remove cover and bake for an additional 15 minutes or until top is golden brown.

Courtesy of Kathleen Crim (RD, LD)

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Roasted Vegetables

Rosemary Potatoes– Preheat oven to 400. Brush a baking sheet with olive oil. Cut small red potatoes in half (or large potatoes into pieces). Dip cut surfaces into a mixture of fresh rosemary leaves, saltv and cracked pepper and lay them face down on baking sheet. Brush with olive oil and bake until toasted brown (30 min.)

Green Beans– Preheat oven to 450. Wash and trim beans— allow to dry. Spread on baking sheet, drizzle lightly with olive oil and toss them to distribute oil. Grind fresh black pepper on top. Bake 15-20 min. until soft and starting to brown, turn them occasionally. Sprinkle with sea salt.

Roasted Garlic & Shallots– Preheat oven to 350. Do not remove paper skins (unless they are loose). Toss with olive oil. Bake shallots 1/2 hour; garlic for 1 hour. Stir occasionally. They will slip right out of their skins.

Roasted Carrots—Preheat oven to 400. Use skinny carrots or cut them in half lengthwise. Peel them and dry them. Baste lightly with olive oil, top with freshly ground pepper and bake on a cookie sheet for about 1/2 hour — until carrots are soft and starting to brown.

Roasted Red Peppers—Heat the broiler. Place whole peppers on a baking sheet and as close to heat as possible. Allow skin to blacken, turn when needed. Remove from oven and close them up in a brown paper bag to steam (or put into a bowl and seal tightly with saran wrap). When cool, remove core, seeds and peel, but don’t wash them. Slice them into wide strips. Use them in salads, on sandwiches and pizza. Place in a bowl with minced garlic, minced parsley, olive oil and black pepper served with French bread and baked chevre and a good glass of red wine……nice for a picnic!

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Roasted Red Apple Brussel Sprouts

Ingredients:

  • 1 Red Delicious Apple, cored and chopped
  • 1 lb. Brussel Sprouts, halved
  • 2 T Extra Virgin Olive Oil
  • 1/4 c Red Apple Balsamic Vinegar

Preparation:

  • Heat oven to 400 degrees F
  • Combine apple, brussel sprouts, olive oil and balsamic vinegar in a mixing bowl.
  • Place mixture on rimmed baking sheet
  • Bake for 25-30 minutes

Courtesy of Kathleen Crim (RD, LD)

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Roasted Potatoes with Dried Herb Mixture

Herb Mixture Ingredients:
1 cup fresh rosemary needles
½ cup fresh sage
3 cloves fresh garlic
1 tsp. finely ground black pepper
Zest of 1 lemon
FINE sea salt 

Directions:Remove rosemary needles from the branches and sage leaves from their stems. Spread the herbs on a wooden cutting board. Add the garlic, black pepper, lemon and one tablespoon FINE sea salt. Chop in a rocking motion until the mix is almost a powder – KEEP CHOPPING. If the mix seems too wet, add another teaspoon of salt. Spread the mixture on your wooden cutting board and let dry overnight. When dry, the mixture can be kept in a tightly sealed jar on your shelf. It does not have to be refrigerated IF it is completely dry. When using dried mixtures, remember they already contain salt. This mixture can be used in the roasted potatoes below or as a rub with pork, beef or chicken. 

Directions for Roasted Potatoes:Preheat oven to 400 degrees. Wash potatoes and peel if you wish. Cut into bite sized pieces. Place in a bowl and toss with Oli + Ve EVOO (any Single Varietal will work or try some of our infused oils like Basil, Herbs de Provence, Rosemary or even Lemon). Add some of the prepared herbs from above.  Carefully add more salt and mix well with your hands. Place on a backing sheet for ½ hour, turn them after that and bake for an additional ½ hour. Again, when using dried mixtures, remember they already contain salt! Enjoy!

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Roasted Polenta with Mushrooms and Balsamic Sauce

INGREDIENTS

  • 1/2 cup (about) freshly grated Parmesan cheese
  • 2 cups sliced domestic or shiitake mushrooms
  • 1 Tbs. finely chopped garlic
  • 1/2 stick (4 Tbs.) unsalted butter
  • 1 Tbs. finely chopped fresh flat-leaf parsley
  • Balsamic Sauce
  • 2 Tbs. EVOO
  • Salt and freshly ground pepper
  • 1 tsp. chopped fresh thyme

DIRECTIONS

  • Preheat oven to 500 degrees. Cut prepared polenta into squares or triangles and sprinkle with Parmesan. Place on a lightly buttered baking sheet and roast in the oven until cheese is lightly browned, 6 to 8 minutes. Remove and keep warm.
  • Heat the balsamic sauce in a saucepan over medium heat until hot and whisk in butter by the tablespoonful. Season to taste with pepper. Keep warm.
  • Heat olive oil in a sauté pan over medium-high heat until almost smoking. Add mushrooms and do not move them until lightly brown on one side, about 1 minute. Add garlic and sauté until mushrooms are brown, about 5 minutes. (It is very important that the mushrooms are not crowded; otherwise they will boil in their own juices rather than brown.) Add thyme and parsley and adjust seasoning with salt and pepper.
  • To serve, divide sauce among 6 hot plates. Top with roasted polenta, then mushrooms. Serve immediately.

Serves 6