Mission « Recipes

Posts Tagged ‘Mission’

Spring Greens with Strawberries & Walnuts

Monday, March 8th, 2010

1 lb Spring Mix salad greens
1 small Red Onion, sliced
½ lb large fresh Strawberries cut lengthwise into ¼ inch slices
¼ cup coarsely chopped Walnuts
Optional ½ cup crumbled Blue Cheese or Goat Cheese.
We Olive Balsamic Vinegar
Mild to medium flavored Extra Virgin Olive Oil such as We Olive Arbequina or Mission
Sea Salt and Fresh Ground Black Pepper

Arrange Greens and onion on a chilled salad plate. Fan out 2 or 3 sliced Strawberries per plate and top with a sprinkle of walnuts and optionally some crumbled cheese.
Drizzle Balsamic Vinegar and Extra Virgin Olive Oil over the top in a 1 to 2 ratio (1 part Balsamic to 2 parts oil.). Top with a pinch of sea salt and fresh ground pepper and serve.

Recipe by We Olive Belmont Shore.

Tags: Arbequina, balsamic vinegar, blue cheese, greens, Mission, onion, strawberries, walnuts
Posted in Dressing, HEART HEALTHY, Recipes, Salad, Vegetarian | No Comments »

Grilled Sweet Potato Salad with Honey Balsamic Vinaigrette

Monday, March 8th, 2010

Ingredients:
4 Large Sweet Potatoes
2 Tbs. We Olive Mission Extra Virgin Olive Oil
1/8 tsp. Kosher Salt
Pepper to taste

Vinaigrette:
1/4 C. Honey Ridge Farms Honey Balsamic Vinegar (available in We Olive stores)
1 Tbs. Olive U Honey (available in We Olive stores)
1/2 C. We Olive Arbequina Extra Virgin Olive Oil
2 tsp. Dijon Mustard
1/8 tsp. Kosher Salt
Pepper to taste

Place potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender but still firm, about 15 minutes. Let cook and cut into 1/2 inch slices.

Heat a cast iron grill pan or outdoor grill over high heat until very hot.

Drizzle sliced potatoes with olive oil and sprinkle with salt and pepper. Grill the potatoes until browned, about 2-3 minutes per side.

Whisk together all vinaigrette incredients except the olive oil until combined. Toss grilled sweet potatoes with vinaigrette while still warm. Serve salad warm or at room temperature.

Makes 8 servings.

Tags: Arbequina, dijon, honey, honey balsamic, Mission, sweet potatoes
Posted in Dressing, HEART HEALTHY, Recipes, Salad | No Comments »

Mache Salad With Figs and Bacon

Friday, March 5th, 2010

serves four

8 medium-to-large fresh figs, cut in half lengthwise through the stem end
8 slices bacon, each cut in half
4 ounces mâche
3 ounces gorgonzola cheese, crumbled

Vanilla Vinaigrette:
2 tablespoons vanilla bean vinegar or champagne vinegar
1 teaspoon honey
1/4 cup We Olive Mission extra-virgin olive oil
Salt and freshly ground pepper, to taste

Place half of the bacon strips on a double thickness of paper towels. Cover the bacon with another double thickness of paper towels and microwave on high until the bacon is half-cooked, 30 to 60 seconds, depending on the wattage of your microwave and the thickness of your bacon. It’s a good idea to experiment with an extra strip of bacon to determine the exact timing of this step, as microwaves vary widely in cooking power. You want the bacon to color slightly but still be pliable enough to wrap around the fig halves.

Once removed from the microwave, immediately wrap the bacon strips around half of the figs, securing the ends with a toothpick, if needed. Repeat the microwave step with the remaining bacon, and then wrap the remainder of the figs. The figs can rest at room temperature for an hour or two before proceeding, if desired. They can also be refrigerated, covered, for up to 8 hours.

To make the vinaigrette, combine the vinegar, honey, and olive oil in a small jar, seal tightly with a lid, and shake to emulsify. Season to taste with salt and pepper, and set the vinaigrette aside at room temperature. The dressing can be made 2 days in advance and kept in the refrigerator. Bring to room temperature before serving.

Position a rack at the topmost level of the oven, closest to the heat source. Preheat the broiler on high. Place the bacon-wrapped figs on a baking tray and broil, turning once, until the bacon is cooked. Remove the figs to a paper towel-lined plate while you finish the salad.

Place the mâche in a large bowl and toss with the vinaigrette. Divide the greens among 4 salad plates. Arrange 4 bacon-wrapped figs on each salad and top with some of the Gorgonzola cheese. Serve immediately.

Recipe from Earthbound Farm

Tags: bacon, fig, gorgonzola, honey, Mission, vanilla
Posted in Dressing, Recipes, Salad | No Comments »

Rustic Onion Tart

Thursday, February 25th, 2010

INGREDIENTS

1 Pâte Brisée (tart dough) for one 10-inch tart (see method for making pâte brisée) or 1 packaged, flat pie crust (Trader Joe’s has one in their frozen section)
3 medium sized red onions
2 Tbsp olive oil
1 Tbsp butter
Salt
1 teaspoon balsamic vinegar
3/4 cup (not packed) roughly grated Gruyère Swiss cheese

METHOD

1 If you are making a crust from scratch, prepare the dough and let it chill in the refrigerator while you are cooking the onions.

2 Peel and slice the onions.

3 Heat olive oil and butter in a large, heavy-bottomed sauté pan on medium heat. Once the butter has melted, add the onions and sprinkle a little salt over them. Cook, stirring occasionally for 10 minutes, until the onions have softened and are translucent. Reduce the heat to medium low and cook for an additional 40 minutes, stirring occasionally, until the onions are well browned. Add balsamic vinegar and cook for 10 minutes more, until onions are completely caramelized. Remove from heat.

4 Preheat the oven to 450°F. Remove the dough from the refrigerator and let stand for 5 minutes before rolling it out. Roll out the dough on a lightly floured surface to a 10-inch diameter. Remove the crust dough to a cookie sheet lined with parchment paper.

5 Place all but a couple tablespoons of the cheese in the center of the dough. Spread to within 1 1/2 inches from the edges. Add the caramelized onions, layering them on top of the cheese. Fold the edges of the crust dough over so that a small circle of onion is still showing in the centre of the tart. Sprinkle the remaining cheese over the top of the tart.

6 Place in the oven on the middle rack. Bake for 10 minutes at 450°F. Reduce the heat to 350°F and bake for an additional 20-25 minutes, until the crust is golden brown. Remove from oven and let sit for 10 minutes before serving.

Serves 4.

Recipe from Simply Recipes

Tags: balsamic vinegar, gruyere, Mission, onion
Posted in Baking, Breakfast, Entree, Recipes, Side Dish | No Comments »

Spiced Olive Oil and Pistachio Cookies

Tuesday, February 16th, 2010

Recipe by Melissa Camero Ainslie

1 1/2 cups Whole Wheat Pastry Flour
1 1/2 cups All Purpose Flour
1 tsp. baking powder
1 tsp. fine grain sea salt

1/2 cup (1 stick) unsalted butter at room temperature
1/2 cup We Olive Mission extra-virgin olive oil
1/2 cup natural cane sugar
1/4 cup honey
1/4 cup molasses
2 large organic eggs
1 tsp. vanilla extract
1/2 tsp. cardamom
1/2 tsp. cinnamon
1/2 tsp. ginger

1/2 cup shelled, chopped pistachios

Preheat your oven to 375 degrees. (Note: I set mine to 350° because it’s convection) and line a cookie sheet with parchment paper.

In a medium bowl whisk together the flour, baking powder and salt until evenly combined. Set aside.

Cream the butter, olive oil, sugar, molasses and honey in your electric mixer with the paddle attachment (or use a hand mixer, or whisk vigorously by hand). Add the egg, then scrape the sides down and add the vanilla, cinnamon, cardamom and ginger. Mix until incorporated.

Carefully, add the dry ingredients to the wet ones, stirring with the mixer or by hand until your dough forms. Fold in the pistachios until evenly distributed throughout the dough.

Use a tablespoon to measure out little dough balls onto the prepared cookie sheet. Bake for 10 minutes in the center oven. Make sure you don’t over-bake them or they’ll get too crispy and lose all of their chewiness.

Makes about 3 dozen cookies.

Tags: cardamom, cinnamon, eggs, ginger, honey, Mission, sugar, vanilla
Posted in Baking, Dessert, Recipes | No Comments »

Olive Oil Granola

Tuesday, February 16th, 2010

2 cups old-fashioned rolled oats
1 cups raw pistachios, hulled & coarsely chopped
1/2 raw sunflower seeds, hulled
1/2 cup coconut flakes
1/4 cup pure maple syrup
1/4 cup honey
1/4 cup We Olive Mission extra virgin olive oil
1/4 cup packed light brown sugar
1/2 teaspoon + 1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon (freshly ground is amazing)
1/4 teaspoon ground cardamom
1/2 cup chopped dried cherries and/or raisins

Directions:

Preheat oven to 300 degrees. In a large bowl, combine oats, pistachios, sunflower seeds, coconut flakes, maple syrup, honey, olive oil, brown sugar, salt, cinnamon and cardamom. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.

Transfer granola to a large bowl and add dried cherries/raisins, tossing to combine.

Tags: cherries, cinnamon, HEART HEALTHY, honey, Mission
Posted in Baking, HEART HEALTHY, Recipes | No Comments »

Almond Olive Oil Cake with Cream Cheese Frosting and Olive Oil Granola

Tuesday, February 16th, 2010

Recipe from Erin’s Food Files

Ingredients:

GRANOLA:
2 cups old-fashioned rolled oats
1 cups raw pistachios, hulled & coarsely chopped
1/2 raw sunflower seeds, hulled
1/2 cup coconut flakes
1/4 cup pure maple syrup
1/4 cup honey
1/4 cup We Olive Mission extra virgin olive oil
1/4 cup packed light brown sugar
1/2 teaspoon + 1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon (freshly ground is amazing)
1/4 teaspoon ground cardamom
1/2 cup chopped dried cherries and/or raisins

CAKE:
1 cup all-purpose flour
1/2 cup blanched or natural almond flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
3 large eggs
3/4 cup granulated sugar
1/2 cup plus 1 tablespoon We Olive Mission extra-virgin olive oil
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
Grated zest of 1 medium lemon or 1/4 a medium orange
1/2 cup orange juice

FROSTING:
2 packages (8 ounces each) cream cheese, room temperature
1/2 teaspoon pure vanilla extract
4 tablespoons (1/2 stick) unsalted butter, softened and cut into pieces
1 pound confectioners’ sugar, sifted

Directions:

GRANOLA:
Preheat oven to 300 degrees. In a large bowl, combine oats, pistachios, sunflower seeds, coconut flakes, maple syrup, honey, olive oil, brown sugar, salt, cinnamon and cardamom. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.

Transfer granola to a large bowl and add dried cherries/raisins, tossing to combine.

CAKE:
Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan or springform pan and set aside.

In a medium bowl, whisk together the flour, almond flour, baking powder and salt to thoroughly combine them and set aside.

Crack the eggs into a large mixing bowl and whisk them lightly to break up the yolks. Add the sugar to the bowl and whisk it in thoroughly in both directions for about 30 seconds. Add the olive oil and whisk until the mixture is a bit lighter in color and has thickened slightly, about 45 seconds. Whisk in the extracts and zest, followed by the orange juice.

Add the dry ingredients to the bowl and whisk until they are thoroughly combined; continue whisking until you have a smooth, emulsified batter, about 30 more seconds.

Pour the batter into the prepared pan, and bake the cake for 30 to 45 minutes, rotating the cake pan halfway through the cooking time to ensure even browning. The cake is done when it has begun to pull away from the sides of the pan, springs back lightly when touched, and a cake tester inserted in the center comes out clean.

Allow the cake to cool for ten minutes in the pan, then gently remove it from the pan and allow it cool completely on a rack.

FROSTING:
Mix cream cheese and vanilla on medium speed in the bowl of an electric mixer fitted with the paddle until creamy and light, 2 minutes. With mixer running, gradually add butter; mix until combined.

Reduce speed to low; gradually mix in sugar until combined. If not using immediately, refrigerate, covered, up to 3 days; bring to room temperature before using.

TO ASSEMBLE
Spread frosting on top of cupcakes, and top with granola.

Tags: cherries, cinnamon, cream cheese, honey, lemon zest, Mission, sugar
Posted in Dessert, Recipes | No Comments »

Tuscan Onion Soup with Shaved Parmesan

Thursday, January 28th, 2010

Yields: 6 servings

3 lbs. white onions (3 or 4 large)
4 medium leeks
4 oz. pancetta, in 1 piece
1/4 c. We Olive Mission extra-virgin olive oil
6 c. chicken stock
3 to 4 T. We Olive balsamic vinegar
3/4 to 1 c. fruity red wine
Salt and pepper, to taste
6 slices rustic country-style bread
2 garlic cloves, peeled, halved
3 oz. Parmesan cheese, in 1 chunk
2 T. fresh parsley, chopped

Peel the onions and cut in half lengthwise. Thinly slice crosswise. Trim the leeks and cut in half lengthwise. Slice crosswise in 1/4-inch slices, using 3 inches of pale green. Place the leeks in cold water, and rinse to remove the dirt. Drain. Reserve the onions and leeks.

Unroll the pancetta and dice into 1/4″ pieces. Heat the olive oil in a large soup pot over medium-high heat. Add the pancetta and cook until some of the fat has been rendered, about 5 minutes. Add the onions and leeks. Sauté for 20 minutes or until tender, stirring occasionally. Add the stock, and simmer 30 minutes. Stir the vinegar, wine, salt and pepper into the soup. Cook until thoroughly heated.

Toast the bread slices, and rub with the peeled garlic clove halves.

Spoon the soup into bowls and float bread on top. Pare 4 or 5 shavings of the cheese on each serving. Add parsley.

Tags: garlic, leeks, Mission, onion, pancetta, parmesan, parsley, red wine
Posted in Recipes, Soup | No Comments »

Sweet Olive Oil Crackers

Monday, January 25th, 2010

INGREDIENTS: This quantity will yield about 45 crackers

3.5 ounces of We Olive Mission extra-virgin olive oil
peel of half a lemon or orange
1 tablespoon of anise seeds (or ground anise)
3.5 ounces of white wine (or fresh orange juice)
2 cups of unbleached all-purpose flour

1/2 teaspoon of baking powder
1/4 teaspoon of ammonia powder
3 tablespoons of sugar plus more for sprinkling on the crackers
1/2 teaspoon of cinnamon plus more for adding to the sugar sprinkled on the crackers
1/4 cups of sesame seeds, toasted till golden

METHOD:

Peel the lemon (yellow part if possible only) to get a long strip. Place the lemon peel and the olive oil in a small skillet and heat the oil until the peel starts to brown. Remove the peel, add the anise seeds and cool the oil.
Sift the flour, baking powder and ammonia powder in a mixing bowl. Add the cinnamon and sugar and mix in.
Add to the flour mixture the olive oil, anise seeds, wine or juice. Mix to combine well. You should obtain a moist and firm dough.
Let the dough rest for 30 minutes in a bowl or plastic wrap. If not using right away, cover with plastic wrap and refrigerate for one day.
Line several cookie sheets with parchment paper or silpat. Place 1/2 cup of sugar (with a pinch of cinnamon if you like) in a small bowl. Place the sesame seeds in another small bowl.
Form small walnut- sized balls of the same size if possible from the dough and line them up and cover them with a piece of plastic wrap. Take one ball at a time and press on it with your fingertips on the parchment-lined cookie sheet till it gets as thin as possible, ideally 1/2 mm or 1/16 of an inch.
Sprinkle the crackers with a bit of sugar and sesame seeds.
Bake in a preheated 325F (160C) oven for about 15 minutes or until browned around the edges and dry.
Serve with hot chocolate or coffee for breakfast. These will keep in a tightly sealed metal container for several weeks. If they last that long!

recipe adapted from A Taste of Beirut

Tags: anise, cinnamon, lemon, Mission, orange peel, sesame seeds, white wine
Posted in Appetizer, Baking, Recipes | No Comments »

Pasta with Spicy Tomato and Olive Sauce

Monday, January 25th, 2010

Adapted From Cook’s Country, December/January 2010

Sauteing the anchovies, garlic and pepper flakes in We Olive Mission Olive Oil for just 30 seconds blooms their flavors and adds depth to this sauce.

3 T We Olive Mission Extra-Virgin Olive Oil
3 anchovy fillets, minced
5 garlic cloves, minced
1 t red pepper flakes
1 (28 oz.) can diced tomatoes
1/2 cup pitted kalamata olives, halved
3 T drained capers
1/4 cup chopped fresh basil
salt
1 lb. linguine
1. Bring 4 quarts water to boil in large pot. Heat oil in large saucepan over medium heat until shimmering. Add anchovies, garlic and pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes and simmer until slightly thickened, about 10 minutes. Off heat, add olives, capers and basil.
2. Add 1 T salt and pasta to boiling water and cook until al dente. Reserve 1/2 cup cooking water. Drain pasta and return to pot. Stir in sauce and toss to combine, adding reserves pasta water as needed. Top with grated Pecorino Romano and serve.

Tags: anchovy, basil, garlic, HEART HEALTHY, kalamata, Mission, olives, tomato
Posted in Entree, HEART HEALTHY, Pasta, Recipes | No Comments »

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Recipe’s

Categories

Past Recipes

Posts Tagged ‘Mission’

Spring Greens with Strawberries & Walnuts

Grilled Sweet Potato Salad with Honey Balsamic Vinaigrette

Mache Salad With Figs and Bacon

Rustic Onion Tart

INGREDIENTS

METHOD

Spiced Olive Oil and Pistachio Cookies

Olive Oil Granola

Directions:

Almond Olive Oil Cake with Cream Cheese Frosting and Olive Oil Granola

Ingredients:

Directions:

Tuscan Onion Soup with Shaved Parmesan

Sweet Olive Oil Crackers

Pasta with Spicy Tomato and Olive Sauce