Ingredients
1 1/2 pounds fresh beets
8 oz. Chevre (fresh goat cheese)
6 cups baby arugula or mixed greens
1 cup whole pecans, toasted
1/4 cup + 2 tablespoons Cranberry-Pear White Balsamic Vinegar
1 tablespoon good quality grainy mustard
fresh ground pepper to taste
1/3 cup + 2 tablespoons UP extra virgin olive oil
1 1/2 pounds fresh beets
8 oz. Chevre (fresh goat cheese)
6 cups baby arugula or mixed greens
1 cup whole pecans, toasted
1/4 cup + 2 tablespoons Cranberry-Pear White Balsamic Vinegar
1 tablespoon good quality grainy mustard
fresh ground pepper to taste
1/3 cup + 2 tablespoons UP extra virgin olive oil
Directions
Preheat the oven to 400. Trim the beets and wrap in one foil packet drizzled with a tablespoon of water. Roast for 1 hour or until tender when pierced through with a knife. Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels. Warning: This will dye your hands bright red.
Preheat the oven to 400. Trim the beets and wrap in one foil packet drizzled with a tablespoon of water. Roast for 1 hour or until tender when pierced through with a knife. Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels. Warning: This will dye your hands bright red.
Cut the peeled beets in to 1″ pieces and toss with 2 tablespoons of Cranberry-Pear White Balsamic whisked together with 2 tablespoons of olive oil, and set aside.
In a medium size bowl, whisk the remaining Cranberry-Pear White Balsamic with the grainy mustard until well combined. Slowly drizzle in your olive oil of choice, whisking constantly until the mixture is thickened or emulsified. Add freshly ground pepper and sea salt to taste.
Arrange the greens in a bowl or on a platter and dress with the Cranberry-Pear White Balsamic vinaigrette. Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese and toasted pecans.
Serves 6-8 generous portions
Greek Style Vegetable Casserole
Ingredients
1 cup diced red onion
1 cup diced celery
1 cup diced red or green pepper
2 cups cubed eggplant
2 cups zucchini slices
1 can crushed tomatoes (15 oz)
1 can chickpeas, rinsed and drained (15 oz)
3-4 tablespoons extra virgin olive oil
1 teaspoon dried red pepper flakes
1 bay leaf
Salt and Pepper
4 tablespoons feta
2 cups cooked brown rice
1 cup diced red onion
1 cup diced celery
1 cup diced red or green pepper
2 cups cubed eggplant
2 cups zucchini slices
1 can crushed tomatoes (15 oz)
1 can chickpeas, rinsed and drained (15 oz)
3-4 tablespoons extra virgin olive oil
1 teaspoon dried red pepper flakes
1 bay leaf
Salt and Pepper
4 tablespoons feta
2 cups cooked brown rice
Preheat the oven to 375°F.
Heat the olive oil on medium in a medium pan. Add the dried red pepper, then the onion and celery. Season with salt. Cook for 5 minutes.
Add the peppers, eggplant and zucchini. Cook for 5 minutes or until some of the oil is absorbed into the vegetables.
Add the tomato and bay leaf. Cook until the vegetables are bubbling (about 5 to 7 minutes).
Stir in the chickpeas and put the mixture in a casserole dish that holds the mixture in layer about 2 ½ to 3 inches deep.
Bake for 30 minutes. Remove from the oven; sprinkle the cheese over the top. Return to the oven and cook another 5 minutes or until the cheese melts.
Serve over the cooked rice.
Heat the olive oil on medium in a medium pan. Add the dried red pepper, then the onion and celery. Season with salt. Cook for 5 minutes.
Add the peppers, eggplant and zucchini. Cook for 5 minutes or until some of the oil is absorbed into the vegetables.
Add the tomato and bay leaf. Cook until the vegetables are bubbling (about 5 to 7 minutes).
Stir in the chickpeas and put the mixture in a casserole dish that holds the mixture in layer about 2 ½ to 3 inches deep.
Bake for 30 minutes. Remove from the oven; sprinkle the cheese over the top. Return to the oven and cook another 5 minutes or until the cheese melts.
Serve over the cooked rice.
Serves 2
This recipe is adapted from the website truthinoliveoil.com where it was Reprinted from The Pink Ribbon Diet by Mary Flynn and Nancy Verde Barr. Available from Da Capo Lifelong Books, an imprint of The Perseus Books Group. Copyright © 2010) (Photos by Francesca Mueller)
Mashed Golden Cauliflower with Olive Oil and Roasted Garlic
Ingredients
4 cups fresh cauliflower in small pieces – florets only
3 cups lightly salted water or chicken stock
1/3 cup creme fraiche or sour cream
1/4 cup + 2 tablespoons fresh, peppery, green extra virgin olive oil (such as Cobrancosa)
1/3 cup + 2 tablespoons cup Pecorino Romano, grated
3 large cloves whole garlic (optionally roasted, see January 2nd post for recipe)
2 tablespoons fresh chives, finely minced or snipped
2 teaspoons sea salt
fresh ground pepper to taste
3 cups lightly salted water or chicken stock
1/3 cup creme fraiche or sour cream
1/4 cup + 2 tablespoons fresh, peppery, green extra virgin olive oil (such as Cobrancosa)
1/3 cup + 2 tablespoons cup Pecorino Romano, grated
3 large cloves whole garlic (optionally roasted, see January 2nd post for recipe)
2 tablespoons fresh chives, finely minced or snipped
2 teaspoons sea salt
fresh ground pepper to taste
Directions
Place the florets and water or chicken stock to a simmer in a medium pot. If you are not using roasted garlic, add your fresh garlic cloves to the pot as well, simmer for 6 minutes, and drain thoroughly. Place the still hot, drained florets in a large bowl with the creme fraiche, olive oil, roasted garlic, Pecorino, salt, and pepper.
Whip the ingredients until just pureed or to desired consistency. To finish, drizzle with additional grated Pecorino, a drizzle of olive oil, and chives.
Serves 4-6
Roasted Hasselback Potatoes with Garlic Infused Olive Oil
Ingredients
8 medium red new potatoes
1/2 cup garlic olive oil ( You could also substitiue with any non-infused UP EVOO or Chipotle Olive Oil, Gremolata Olive Oil, Baklouti Chili Olive Oil, Harissa Olive Oil, or Mushroom Sage Olive Oil)
2 teaspoons kosher salt
fresh ground pepper to taste
1 cup grated cheddar (optional) or any other melting cheese of your choice
1 tablespoon fresh chopped chives for garnish
8 medium red new potatoes
1/2 cup garlic olive oil ( You could also substitiue with any non-infused UP EVOO or Chipotle Olive Oil, Gremolata Olive Oil, Baklouti Chili Olive Oil, Harissa Olive Oil, or Mushroom Sage Olive Oil)
2 teaspoons kosher salt
fresh ground pepper to taste
1 cup grated cheddar (optional) or any other melting cheese of your choice
1 tablespoon fresh chopped chives for garnish
Directions
Preheat the oven to 400 F.
Set each potato in to a large spoon and make thin slices along the length of the potato, using the spoon as a guide so as not to cut all the way through the potato.
Pour the olive oil in to a large bowl or container. Toss the potatoes liberally in the olive oil, making sure to get it in between the slices. Arrange the potatoes on a foil lined baking sheet, cut side up. Sprinkle with salt and pepper to taste, making sure to season in between the slices.
Bake for 30 minutes until the edges begin to turn golden brown. If desired, remove the potatoes, sprinkle with cheese, and bake for another 15-20 minutes until fully tender and golden brown.
Adjust seasoning to taste, sprinkle with fresh chives for garnish, and serve with sour cream.
Serves 4
Truffled Cauliflower Gratin
Ingredients
1 large head cauliflower, cut in to florets
3 tablespoons unsalted butter
2 teaspoons white truffle oil
3 tablespoons all purpose flour
1 cup hot milk
1 cup hot half & half
1/2 teaspoon freshly ground black pepper
1 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs
Kosher salt and fresh ground pepper to taste
1 large head cauliflower, cut in to florets
3 tablespoons unsalted butter
2 teaspoons white truffle oil
3 tablespoons all purpose flour
1 cup hot milk
1 cup hot half & half
1/2 teaspoon freshly ground black pepper
1 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs
Kosher salt and fresh ground pepper to taste
Directions
Preheat the oven to 375 degrees F.
Preheat the oven to 375 degrees F.
Sprinkle the florets with salt and steam for 8 minutes until slightly tender but still firm. In a heavy sauce pan over medium heat melt the 2 tablespoons of butter. Gradually whisk the flour in to the melted butter until no dry spots remain. Pour the hot milk and hot half and half in in to the butter-flour mixture, whisking constantly until it comes to a boil. Continue whisking constantly for 1 minute until thickened and then remove from heat.
Add 1 teaspoon of salt, fresh ground pepper to taste, 1 teaspoon of white truffle oil and 1/2 cup of the Gruyere, and 1/2 cup of Parmesan cheese.
Butter a 2-3 quart shallow baking dish or casserole.
Place the drained cauliflower in to the baking dish and pour the sauce evenly over the cauliflower. Combine the remaining tablespoon of butter with the remaining teaspoon of white truffle oil. Toss the butter and truffle oil with the bread crumbs and remaining 1/2 cup of Gruyere and sprinkle on top of the casserole. Sprinkle with more salt and pepper to taste. Bake for 25 to 30 minutes until golden the bread crumbs are golden brown and the casserole is bubbling.
Serves 6
Cinnamon- Pear Balsamic Roasted Sweet Potatoes
INGREDIENTS:
4 medium sweet potatoes, peeled and each cut
lengthwise into 8 wedges
1/3 cup Delizia Cinnamon-PearBalsamic
lengthwise into 8 wedges
1/3 cup Delizia Cinnamon-PearBalsamic
2 tablespoons Delizia All Natural Organic Butter Extra Virgin Olive Oil
3/4 teaspoon kosher salt or sea salt
3/4 teaspoon kosher salt or sea salt
PREPARATION:
Heat oven to 400F. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan.
Thoroughly shake or whisk together the Cinnamon-Pear Balsamic and Butter Extra Virgin Olive Oil. In a large bowl toss to liberally coat the sweet potato wedges with the emulsified balsamic-olive oil mixture.
Arrange the potato wedges on the parchment paper lined pan in a single layer, without over-crowding. Sprinkle with sea salt and roast for 45 minutes until tender and the balsamic glaze has caramelized.
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