Tag: side dish

Posted on by — Leave a comment

Chocolate, Toasted Almond and Extra Premium Olive Oil Shortbread

Ingredients

2 cups all-purpose flour
1/4 cup almond flour, ground from toasted, blanched almonds3/4 cup powdered sugar + 2 Tbs.
1/4 cup cocoa powder
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1/4 cup very fresh, Ultra Premium extra-virgin olive oil such as Picual 
1/4 cup granulated sugar
1 teaspoon vanilla extract

Directions

Whisk salt, flour, finely ground toasted almonds, cocoa, and powdered sugar in a medium bowl until thoroughly combined.

Using an electric mixer, beat butter in a large bowl until creamy. With mixer running, slowly pour in olive oil; mix well, then gradually add granulated sugar and vanilla extract. 

Slowly stir in flour mixture until just blended. Form dough into a large ball, flatten in to a disk, wrap in plastic wrap and chill for at least 2 hours or overnight.

Remove the dough and allow to sit at room temperature for 20 minutes.

Preheat the oven to 375. 

Press the dough in to an ungreased 11″ fluted tart pan with removable bottom. Bake for 15-17 minutes until slightly firm to the touch. As soon as the pan is removed, take a very sharp knife and carefully cut the shortbread in to wedges, making sure to slice completely though the dough. Allow to cool completely and remove from tart pan.

Dust with additional powdered sugar. 

Posted on by — Leave a comment

Chilled Asparagus with Sesame Vinaigrette

INGREDIENTS

  • 2 lbs. asparagus, trimmed
  • 2 T plus 2 t Oli+Ve  Sesame Oil
  • 1 T plus 1 t soy sauce
  • 1 t sugar
  • Salt and freshly ground pepper, to taste
  • Sesame Seeds, toasted

DIRECTIONS

  • Cook asparagus in large skillet of boiling salted water until just crisp-tender, about 4 minutes.  Drain.  Rinse with cold water and drain well.  Pat dry with paper towels.
  • Arrange on platter
  • Mix Sesame oil, rice vinegar, soy sauce and sugar in a small bowl.  Season dressing to taste with salt and pepper.  (asparagus and dressing can be prepared 1 day ahead.  Cover separately and refrigerate)
  • Spoon dressing over asparagus.  Sprinkle with sesame seeds and serve.
Posted on by — Leave a comment

Cheese Roasted Potatoes

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.
Posted on by — Leave a comment

Brussel Sports with Red Grapes

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!!

Posted on by — Leave a comment

Balsamic Roasted Onions

INGREDIENTS

  • Salt and freshly ground pepper
  • 1 lb. boiling onions (about 1” in diameter), peeled and left whole
  • 2 Tbs. any choice of Oli+Ve Extra Virgin Olive Oil (EVOO)
  • 1 Tbs. finely chopped fresh thyme, fresh rosemary, or other herb
  • 1/2 cup Oli+Ve Traditional Style Balsamic

DIRECTIONS

  • Bring a large pot of heavily salted water to a boil.  Add onions and boil until tender but still firm, about 12 minutes.  When you insert a knife in an onion, it should meet just a little resistance in the center.  Drain onions and spread on a baking sheet to cool.
  • Preheat oven to 450 degrees.  Heat EVOO in an oven-going sauté pan (just large enough to hold onions in one layer) over med-high heat until hot.  Add onions, season with pepper, and sauté another few seconds.  Standing back to avoid being splattered, add vinegar, bring to a boil, and roll onions around in vinegar to coat well.  Put in preheated oven until very tender and vinegar has reduced to a glaze, about 10 minutes.  Remove onions at least once during cooking and    toss well before returning pan to oven.  Let onions cool in pan and toss occasionally so vinegar     adheres to onions as they cool.  Serve room temp. or while still warm.
  • Serve with beef, chicken, or as part of an antipasto. Chose the fresh herb for the recipe to complement whatever dish you plan to serve with the onions.