Tag: side dish

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Rosemary-Shallot Focaccia With Portuguese Cobrancosa Olive Oil

INGREDIENTS

  • 1 1/2 cups warm water
  • 3 tablespoons Oli+Ve’s Cobrancosa Olive Oil (plus extra 1/4 cup for drizzling)
  • 1 1/4 teaspoons salt
  • 3 1/2 cups unbleached all-purpose flour
  • 1 tablespoon instant yeast
  • 1/4 cup thinly sliced shallots
  • 2 teaspoons fresh rosemary, chopped
  • 1 teaspoon coarse sea salt for sprinkling on top(optional)

DIRECTIONS

  • Lightly grease a 9″ x 13″ pan, and drizzle 1 to 2 tablespoons olive oil in the bottom.
  • Combine all of the ingredients, and beat at high speed with an electric mixer for 60 seconds
  • Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till it’s become puffy.
  • While the dough is rising, preheat the oven to 375°F.
  • Gently poke the dough all over with your index finger.
  • Distribute sliced shallots and chopped rosemary evenly over the surface of the dough
  • Drizzle dough with 1/4 cup Cobrancosa extra virgin olive oil and sprinkle with sea salt, if desired.
  • Bake the bread till it’s golden brown, 35 to 40 minutes
  • Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.
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Crabstack with Persian Lime and Honey Ginger Vinaigrette

Ingredients: (amount dictated by how many servings being fixed)

  • Thinly sliced cabbage
  • Avocado, chopped
  • Tomato, chopped
  • Fresh crab meat
  • Fresh basil, chopped

Directions:

  • Make a nest of sliced cabbage on each individual plate
  • Place into a short glass container with straight sides the following in this order:  tomato, crab, avocado
  • Invert glass onto sliced cabbage
  • Sprinkle basil on top
  • Drizzle a mixture of Persian Lime infused oil and Honey Ginger Balsamic over all
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Zucchini Sticks

INGREDIENTS

  • 1/2 c plus 1 T bread crumbs
  • 1/4 c. Parmesan
  • 1 1/2 t fresh oregano, finely minced
  • 3 medium zucchini
  • Your favorite medium to robust Oli+Ve EVOO
  • Freshly ground black pepper

DIRECTIONS

  • Preheat oven to 475
  • Combine bread crumbs, parmesan and oregano on a plate
  • Pour a little olive oil in a bowl
  • Cut squash into evenly sized spears
  • Roll spears around in the olive oil and then in the crumb mixture and place on cookie sheet
  • Bake 8-10 minutes until brown
  • Serve hot
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White Truffle Roasted Potatoes

INGREDIENTS

  •  4-6 large Yukon gold potatoes
  • 2 T Oli+Ve White Truffle Oil
  • 2 T Oli+Ve Traditional Style Balsamic
  • 2 T fresh snipped chives
  • 2 t sea salt
  • 1 t freshly ground pepper

DIRECTIONS

  • Preheat the oven to 400 degrees.
  • Wash and quarter the potatoes and place on a baking sheet.
  • Drizzle a thin stream of white truffle oil and then balsamic vinegar over the potatoes and season with sea salt and pepper.
  • Put in oven on center shelf and bake for 45 minutes.  Remove from oven, sprinkle with fresh chives and serve
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Chicken Salad with Grapes, Almonds and Broccoli

Ingredients:

   Salad
2 large eggs, lightly beaten
1 1/2 cup seasoned breadcrumbs
6 (4oz.) chicken cutlets (1/4-1/2″ thick)
1 (5oz) package mixed greens
broccoli florets
red seedless grapes (halved)
green seedless grapes (halved)
roasted almonds (spread on baking sheet, single layer, and bake at 350 degrees until browned)

  •  Preheat oven to 425
  •  Whisk together eggs and 3T water in a bowl.  Place breadcrumbs in separate bowl.
  •  Dip Chicken in egg mixture and dredge in breadcrumbs, pressing firmly to adhere
  •  Place on aluminum foil-lined baking sheet
  •  Bake 15 minutes or until chicken is brown and done

   Dressing

  •  1/2 cup Serrano Honey balsamic
  •  2 T honey
  •  1 T Dijon mustard
  •  1/2 t kosher salt
  •  1/4 t. freshly ground black pepper
  •  1/2 cup EVOO (extra virgin olive oil)

Combine all ingredients in a jar with lid and shake.

Modified recipe from Southern Living Magazine (September 2015 issue)