Tag: olive oil

INGREDIENTS

• 6 large baking potatoes
• 1/4 c. Oli+Ve Butter EVOO
• 1/2 t. salt
• 1/2 c. finely grated cheddar cheese
• 1/4 c. minced chives or green onion
• 3 T dry bread crumbs
• freshly ground pepper
• 1 T Parmesan cheese

DIRECTIONS

• Preheat oven to 350.  Peel and dry potatoes.
• Cut a thin slice off long side of potatoes so they sit flat.  Cut vertical slits from top almost to bottom of each potato. 
• Place potatoes on a cookie sheet and brush with oil and salt and bake 1 1/2 hours, basting occasionally with oil. 
• Combine cheeses, chives (or green onions) and bread crumbs.
• Remove potatoes from oven, allow to cool slightly.
• Set oven to broil.
• Carefully fill slits with cheese mixture — sprinkle any remaining over tops.  Sprinkle with pepper.
• Broil until golden brown — watch closely.

Ingredients:
12 Brussels Sprouts
30 Seedless Grapes
1/8 cup Oli + Ve Persian Lime EVOO

Directions:Trim bottoms of sprouts & make a slash in the shape of a cross in the bottom of each. Place in a steamer basket. Steam over boiling water for 12-15 minutes or until tender. Add grapes. Steam for 1 minute. Spoon into serving bowl. Drizzle with olive oil.
Serves4-6
 Even if you don’t cook you can make this!! 

Provided by Linda Holman – thank you Linda!!

Recipe contributed by Carolyn Thompson. |
Baked RiceIngredients:
1/2 cup diced onions
4 T Mushroom & Sage infused olive oil
1 cup basmati rice (white or brown)
2 cups stock (chicken or beef)
1 cup chopped cremini mushrooms
alt & Pepper to taste

Preparation:
Preheat oven to 350 degrees
Saute onions in olive oil until golden in 1 1/2 qt. dutch oven
Add mushroom pieces and rice.
Saute 2 minutes more.
Add stock, salt & pepper.
Cover and bake for 1 hour.

INGREDIENTS

• 6 pounds Yukon Gold potatoes, unpeeled
• 1 stick (8oz.) unsalted butter
• 2 medium cloves garlic
• 1 cup half & half
• 1 tablespoon Oli+Ve White Truffle Oil
• 1 cup grated Asiago Cheese
• Sea salt & freshly  cracked black pepper,  to taste
• Optional: Finely minced, fresh chopped flat leaf parsley for garnish

DIRECTIONS

• Dice potatoes, making sure all are relatively the same size. Place in a large saucepan add the salt, and cover with hot water.
• Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes are tender throughout when poked with a fork.
• Heat the half-and-half, butter and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
• Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream-butter mixture, grated Asiago and truffle oil. Stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.