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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

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Spicy Orange Broccoli

INGREDIENTS

  • 3 T your favorite Oli+Ve EVOO
  • 2 cloves minced garlic
  • 1 T minced shallot
  • Peeled rind of 1 orange, chopped (no white pith)
  • 1/8 t red pepper flakes
  • 1 large bunch of broccoli (cut in florets)
  • 1/3 c orange juice
  • 1 t Oli+Ve Traditional Balsamic
  • 1/4 t salt
  • 1/4 t Oli+Ve Sesame Oil

DIRECTIONS

  • Saute first 5 ingredients in large frying pan over medium heat until garlic and shallots have softened, stirring frequently.
  • Add broccoli to pan; cook and stir 1 minute.
  • Add orange juice, vinegar and salt. Cover, steam 3-4 minutes over med-high heat until desired doneness.
  • Drizzle with sesame oil. Toss and serve hot or chill and serve cold.
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Shaved Brussel Sprouts

Ingredients:

  • 1 pound Brussel sprouts, stem end trimmed off
  • 2 large shallots, thinly sliced
  • 1/4 cup shaved Parmesan cheese
  • 1/4 cup Melgarejo Arbequina (or your choice of medium intensity EVOO with little bitterness)
  • 1 T Lemon Agrumato (fused) olive oil
  • 2 T freshly squeezed lemon juice
  • sea salt to taste
  • Freshly grount pepper to taste

Directions:

  • Shave or slice the Brussel sprouts as thinly as possible.  This can be done on a mandolin, using the slicing disk of a food processor, or simply by using a very sharp knife coupled with decent knife skills.
  • In a large saute pan, heat the arbequina olive oil over medium-high heat.  Begin by sauteing the shallots until they just begin to caramelize on the edges.
  • Add the shaved brussel sprouts and saute, stirring frequently until they are just barely softened, and begin to caramelize on the edges a bit.
  • Add the lemon juice and adjust the seasoning with salt and pepper to taste, and toss well to combine.
  • Serve drizzled with the fused lemon olive oil and shaved Parmesan cheese.
  • Serves 6 as a side

Reprinted from Rachel Bradley-Gomez

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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!