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Fall Salad: Brussels Sprouts You’ll Love

Thursday, October 27th, 2011

I didn’t always love brussels sprouts. I have memories, like most people I think, of steamed, yellow-green balls of blah. But brussels got a bad rap and they are in fact, incredibly delicious and versatile. You can roast them in EVOO to bring out their naturally nutty flavor. You can caramelize them with balsamic vinegar for a terrifically tangy side dish. But my favorite way to prepare them is to treat them like a salad green. You can shred them up raw and dress them like you would a slaw. Or you can quickly blanch the leaves to give them a toothy but tender bite, which is what I’ve done in the following recipe. I served this recently at our La Jolla store for the La Jolla Gallery & Wine Walk charity event and it was a big hit. This salad makes a great accompaniment to any fall meal but is hearty enough for a light dinner. If you want to beef (or pork) it up a bit, crumbled bits of crisp bacon or pancetta would be a divine addition. Try it out on your pickiest eaters and you’re sure to have a few brussels sprout converts.

Citrusy Brussels Sprout Salad
Serves 8

Ingredients:
4 cups brussels sprouts, halved, cored, leaves separated
2 tablespoons lemon juice
¼ cup fresh squeezed orange juice
¼ cup white Balsamic vinegar *
¾ cup We Olive Meyer Lemon Olive Oil
½ medium head of radicchio, cored and thinly sliced
1 Red Bartlett pear, cored and sliced into thin wedges
Salt and pepper
4 oz. Manchego cheese, shaved
½ cup pecans, toasted
Zest of one lemon and one orange

1. Blanch brussels sprouts in boiling salted water for 30 seconds; drain and immediately transfer to a large bowl of ice water to cool. Spin in a salad spinner to dry leaves (or pat dry with kitchen towels).
2. In a bowl, combine the lemon and orange juice with the vinegar. Slowly whisk in the Meyer Lemon olive oil until thoroughly combined. Season with salt and pepper to taste.
3. Combine the brussels sprout leaves with the sliced radicchio and pears in a large bowl. Toss with enough vinaigrette to coat. (Any excess can be stored in an airtight container in the refrigerator for up to a week). Season with salt and pepper to taste.
4. Garnish the dressed salad with the shaved Manchego, toasted pecans, and lemon and orange zest. Serve.

Note: *Choose a White Balsamic that has some sweetness to it. We like House of Balsamic’s sweet and tangy Prelibato. If you can’t find it, Chapparal Gardens Winter Ambrosia makes a nice substitute and gives it a hint of fall spice.

Tags: meyer lemon olive oil
Posted in Appetizer, Dressing, HEART HEALTHY, Recipes, Salad, Side Dish, Thanksgiving, Vegetarian | No Comments »

Fall Cocktails with Aged Balsamic

Tuesday, October 11th, 2011

Ever since I created this recipe for a fun summer cocktail using our Peach White Balsamic vinegar, I’ve been experimenting with unlikely ingredients that have made for some interesting imbibables. I knew We Olive’s Aged Balsamic Vinegar could be a great addition to a cocktail with it’s concentrated sweetness and tangy finish. So I’ve been shaking and stirring my way through all manner of spirits, juices, fruits, and spices to come up with a few unique party beverages just in time for Autumn entertaining. Cheers!

To make each of the following cocktails, you’ll first need to make this Spiced Balsamic Simple Syrup. The simple syrup adds a punch of Fall to anything you add it to and is super easy to make.

Spiced Balsamic Simple Syrup – Makes 1 cup

You’ll need:
1 cup sugar
1 cup water
2 cinnamon sticks
10 whole cloves
10 black peppercorns
1 inch piece ginger, peeled and sliced
3 T We Olive Aged Balsamic

1. Combine sugar and water in a small pan over medium heat. Bring just to a boil and stir until sugar is dissolved. Turn off heat and add spices. Let steep for 10 minutes.
2. Strain syrup into a container (I like to keep mine in a plastic squeeze bottle) and add balsamic vinegar.

Note: The simple syrup will keep for about a month in your refrigerator.

Fall Spiced Sangria

Fall Spiced Sangria – Serves 6

1 750ml bottle of dry red wine
1/2 cup brandy or Calvados
1 cup apple juice
1/4 cup Spiced Balsamic Simple Syrup
1 apple. cored and cut in thin slices
1 orange, halved and cut in thin slices

1. Combine all ingredients in a pitcher and let steep for a few hours. Serve over ice.

Note: For a little extra punch, top each serving with sparkling wine or ginger ale.

Spiced Pomegranate Sparkler

Spiced Pomegranate Sparkler – Serves 1

You’ll need:
4 oz dry sparkling wine
1 oz pomegranate juice
1/2 oz ruby port
1/2 tablespoon Spiced Balsamic Simple Syrup
1 teaspoon pomegranate seeds

1. Combine all ingredients in a champagne flute and serve.

Note: Alternatively, you can make a batch of the base: pomegranate juice, port, and simple syrup and store it in a pitcher. Pour about 2 oz into a champagne glass and top with sparkling wine and pomegranate seeds when ready to serve.

The Cocktail Lab

Spiced Cranberry Punch – Serves 6
I adapted this recipe from a cocktail by Jim Meehan and Andrew Knowlton in the October issue of Bon Appetit.

You’ll need:
1/2 recipe of Spiced Balsamic Simple Syrup
1 cup fresh or frozen cranberries
1 lemon, cut into wedges
1/2 orange, sliced into rounds
1 1/2 cups London dry gin
1/2 cup dry sherry
6 mint sprigs

1. Heat Spiced Balsamic Simple Syrup in a pan almost to a boil; reduce heat to medium and add cranberries. Simmer just until they begin to burst, about 2 -3 minutes. Let cool in syrup.
2. Place 2 tablespoons drained cranberries and 6 tablespoons Spiced Balsamic Cranberry Simple Syrup in a large pitcher. Add lemon wedges and orange slices. Using a muddler of wooden spoon, vigorously mash the fruit. Stir in the gin and sherry. Let steep for 5 minutes.
3. Strain into a medium pitcher. Fill 3 glasses with crushed ice. Pour half of mixture into cocktail shaker. Fill with ice and shake for 10 seconds. Strain into prepared glasses. Garnish each with a mint sprig and a few cranberries. Repeat to make 3 more cocktails.

Have great cocktail or mocktail ideas using Aged Balsamic? Please share them with me in the comments below!

Tags: balsamic vinegar, cocktails, entertaining
Posted in Beverages, Recipes, Thanksgiving, Vegetarian | No Comments »

Balsamic Onion Jam

Thursday, October 6th, 2011

This Balsamic Onion Jam is a versatile condiment that can be used on everything from grilled cheese sandwiches to burgers to pizzas. Enjoy!

To make 1 cup of jam, you’ll need:
2 tablespoons buttery California extra virgin olive oil, such as Calivirgin
2 yellow onions, thinly sliced
1/4 cup Aged Balsamic Vinegar, plus 2 tablespoons
2 T brown sugar
salt and pepper

1. Heat the olive oil in a large saute pan over medium heat. Add the onions and saute until they just begin to color, stirring frequently. Add the balsamic vinegar and brown sugar and stir to coat. Cover, reduce the heat, and let cook for about 30-35 minutes, or until the onions have cooked down and caramelized deeply. If the mixture looks a little dry, stir in the additional 2 tablespoons of Aged Balsamic.

2. Transfer the mixture to a food processor or blender and pulse until it becomes a coarse puree. Serve.

Tags: balsamic vinegar
Posted in Recipes, Sandwiches, Vegetarian | 1 Comment »

Summer Holdouts: Cooking with Extra Virgin Olive Oil

Tuesday, September 6th, 2011

Every year at this time, as August slips quickly away, and September sneaks up and startles us into the realization that summer, for all intents and purposes, is over, my husband turns glum. Never mind the fact that we live in San Diego and will have another three months of glorious weather before the thermometer dips below sixty. Never mind that football season is kicking off and we love ourselves some football. Never mind that we get to enjoy the last vestiges of sweet corn and heirloom tomatoes while watching the first butternut squash of the season begin to pop up at the farmers markets. It’s literally everything he enjoys most in life rolled into one perfect month. Yet each year, right around now, we have the pep talk. The one where I remind him of how fantastic September is and then he, encouraged, decides that he will be more optimistic about the arrival of autumn starting right now. (In my head it plays out a little like the Sound of Music scene where Julie Andrews sings “My Favorite Things”, although my husband isn’t wearing clothes made of drapery and I do not have the voice of an angel). But I digress. My reminding him, reminds me that I best make the most of those summer holdouts. The last of the gorgeous tomatoes, the last of the long summer days, and most importantly, the last of that summer state of mind. So even though Labor Day weekend has come to a close and our minds our wandering ahead to Halloween costumes and holidays, I’m going to cling to the last bits of summer and share some of my favorite summer things throughout the week. Enjoy them while you can!

Grilled Bread + Grilled Veggies = Perfection

Following is a recipe I go to whenever we have guests over for a BBQ. It’s fast, delicious, and gorgeous, plus you can experiment with all different varieties of extra virgin olive oil depending on the flavors you want to play up. I essentially put out a spread of crusty grilled bread that’s been brushed with extra virgin olive oil, a few platters of summer veggies that have also been dressed with olive oil and sometimes balsamic vinegar, and if I have it on hand, I’ll whip up a soft goat cheese or ricotta spread. It’s summer food in its simplest form.

Grilled Bread

Serves 6 (appetizer portions)

You’ll need:

1 loaf of rustic bread (although french bread or a baguette will do in a pinch)

1/4 cup California Extra Virgin Olive Oil (choose your favorite style or go with our Fresh Garlic for an extra flavor kick)

1. Light the grill.

2. Cut the entire loaf into 1 inch thick slices (there should be about 12 slices) and brush each side with a bit of EVOO.

3. Grill for a few minutes on each side until toasty with just a bit of char. (Bread is best served within a few hours of grilling).

For the veggies, you’ll need:

1 lb ripe heirloom tomatoes

1/2 lb each zucchini and summer squash

1/2 cup California Extra Virgin Olive Oil

salt and pepper, to taste

1. Thinly slice the zucchini and summer squash into lengthwise ribbons leaving the peel on for color.. If you have a mandolin, this makes the task quicker, but aim for a quarter of inch thickness if using a knife. Season the zucchini and squash with salt and pepper and marinate in 1/4 cup olive oil for 5 – 10 minutes. (I’ve used everything from our fruity Arbequina olive oil to our robust Tuscan Blend, as well as our flavored olive oils, like Meyer Lemon and Fresh Garlic. Sometimes I also add crushed red pepper for heat or fresh herbs for extra flavor).

2. While the squash marinate, slice the tomatoes and arrange on a platter. Season with salt and pepper and drizzle with the remaining 1/4 cup olive oil. (Again, you can use any olive oil you like, my preference is a grassy olive oil, like our Koroneiki or for flavor, our Fresh Basil).

3. Grill the squash for a few minutes on each side, until the strips are tender and have just a bit of char. Pile them on a platter and set aside.

For the cheese spread, you’ll need:

8 0z. goat cheese

1/4 cup heavy cream

2 T California Extra Virgin Olive Oil

I typically use goat cheese in this spread because I like the tangy flavor, but you can substitute feta or gorgonzola as well. Alternatively, you can use ricotta and skip the addition of cream altogether.

1. In a small bowl, work the goat cheese with a fork into crumbles. Add a tablespoon at a time of heavy cream and continue to work with a fork until the cheese becomes soft and spreadable.

2. Using a rubber spatula, transfer the cheese spread to a serving bowl and drizzle with EVOO and then sprinkle with salt and pepper.

To finish:

Once you’ve prepared all these components, you only need to set them out and let your guests build their own bites. The formula can be adapted to use all different veggies (mushrooms, eggplant, and peppers) or even fruits like peaches, plums, and cherries. Share your favorite flavor combos in the comments section and check back later this week for suggestions for all of your summer strawberries!

Tags: basil olive oil, garlic olive oil, meyer lemon olive oil, We Olive Mission Olive Oil
Posted in Appetizer, HEART HEALTHY, Vegetarian | No Comments »

Food Memories and Figs

Tuesday, August 23rd, 2011

I was 7 years old the first time I ever tasted a fig, outside of a Newton, that is. My grandfather was a beekeeper in the Central Valley and he and my grandmother’s modest home sat in the middle of row after dusty row of almond, apricot, and fig trees. My cousins and I would walk through the orchards after swimming in one of the nearby canals and pick fruit off the trees to snack on. My sister and I grew up in the San Francisco Bay Area and canal swimming and fruit snatching weren’t something that were second nature to us. We did our best to emulate our cousins that were at home running barefoot through the trees and taking honeycomb from the hive, but we probably seemed like silly little girl versions of city slickers to them. One particular summer day, after we’d exhausted all of our usual options for mischief, we got into a fruit fight in the orchard. Dashing from tree to tree, we hurled apricots at each other, squealing and dodging the fruit as it landed with dusty thuds at our feet. I distinctly remember drawing my arm back to let another fruit bomb fly when I noticed that the thing I was holding was an odd brownish-green color and shaped like a teardrop. I stopped to stare at the foreign fruit in my hand and promptly got nailed in the belly with a rotting apricot. Undeterred, I held it up and asked “What is this thing?” to my much wiser cousins, who were too busy laughing at the fruit salad all over my shirt to answer me. Eventually I got told it was fig and called a “dingus” for not knowing what a fig was, but I slipped it into my pocket so I could taste it later without any mocking from my cousins, who were still throwing fruit at me. Later that night, I snuck into the bathroom and bit into the fig and was more puzzled than anything. It wasn’t very sweet and it felt a tad slimy and tasted almost like I was eating a leaf or a flower petal. I took one more bite and was rewarded with a pink center full of crunchy seeds. I didn’t really enjoy it, but I didn’t hate it either. I was just more mystified by this alien fruit than anything. How could this thing be what ends up in a Fig Newton? Why would people eat these things? Why had I never seen one before? And then I got bored, chucked it in the trash and went off to find my cousins playing in an old broken down school bus.

While that fig certainly didn’t change my life, I think of that day every time I see figs at the market. There’s something about the wonder of discovering food that makes those memories more indelible than others. So the other day, when my husband came home with a box of figs, given to him by someone at work from their own tree, I fondly remembered the fruit fight in my grandparents orchard and my first fig encounter. After tasting one, I decided that they weren’t as sweet as I would have liked and that I would have to help them along somehow. Since my husband already had the grill going, I sliced a handful in half and threaded them onto a few wood skewers. After a quick look at my “We Olive pantry” (as the shelf that houses my bounty of oil and vinegar is known), I chose the Blood Orange Olive Oil to brush on the cut sides of the fig. I put the fig skewers on the grill cut side down for about 2 minutes until they were caramelized and soft and then flipped them over and let them cook for another 2 minutes. I sliced each half into quarters and popped one in my mouth. The fig was soft and sweet, with a bright orange flavor and a hint of burnt sugar. That night they ended up on some vanilla ice cream with a drizzle of Aged Balsamic. The next day I tossed them with arugula, gorgonzola, and a blood orange vinaigrette. This weekend I am going to serve them just off the grill as a side to pork tenderloin. And each time I make them, I’ll be thinking about running barefoot in the dirt, swimming in canals, and being tormented by my cousins.

Do you have a favorite food memory? Share them with me in the comments section and I’ll re-post your stories!

Tags: balsamic vinegar, blood orange balsamic, blood orange olive oil
Posted in Appetizer, Dessert, HEART HEALTHY, Recipes, Salad, Side Dish, Vegetarian | No Comments »

Chilled Corn Soup

Monday, July 11th, 2011

Chilled Corn Soup

•2 tablespoons We Olive Arbequina Extra Virgin olive oil
•2 medium leeks, white and light-green parts only, coarsely chopped (about 1 1/2 cups)
•5 ears shucked corn, kernels cut from cobs, cobs reserved
•1 cup coarsely chopped peeled potato (about 1 medium)
•4 cups good-quality vegetable stock
•Kosher salt and freshly ground black pepper
•1 tablespoon fresh lemon juice
•1/4 cup crème fraîche or sour cream
•1 tablespoon finely chopped fresh chives

1. Heat oil in a large heavy pot over medium heat. Add leeks and cook, stirring occasionally, until they begin to soften, about 5 minutes. Add corn kernels, reserved cobs, potato, and stock. Season lightly with salt and pepper. Increase heat to high and bring soup to a boil. Reduce heat to simmer, cover with lid slightly ajar, and cook until the vegetables are very soft, about 35 minutes.

2. Discard corn cobs; let soup cool slightly. Working in batches, purée soup in a blender until very smooth. Chill soup until cold. If too thick, thin with water by 1/4-cupfuls. Stir in lemon juice, and season with salt and pepper. Spoon a dollop of crème fraîche atop each serving and sprinkle with chives.

Tags: arbequina olive oil
Posted in Appetizer, Soup, Vegetarian | No Comments »

Summer Squash Spaghetti with Lemon Aillade and Ricotta Salata

Tuesday, May 11th, 2010

Recipe adapted from: Edible Aria

Summer Squash Spaghetti with Lemon Aillade and Ricotta Salata

Seasonal zucchini and yellow squash is combined with lemon aillade, slivered spring onions, fresh basil and oregano. Topped with broiled garden tomatoes, baby carrots and raw olive oil-marinated ricotta salata. Crunchy sea salt and freshly-ground black pepper..

For the Aillade

3 cloves garlic
1/3 teaspoon sea salt
pinch cayenne
1 pastured egg yolk
1 tablespoon freshly-squeezed lemon juice
1/2 cup We Olive Mission extra virgin olive oil

Peel and mince the garlic, then transfer to a mortar with the salt and crush into a paste. Add the egg yolk, garlic and salt to a bowl and whisk thoroughly.

Whisking continuously (use an electric mixer if you prefer), add the We Olive Mission extra virgin olive oil in a slow, steady stream until it reaches a mayonnaise-like consistency. Add the lemon juice the same way, then refrigerate at least 30 minutes before using.

To Prepare

Dress tomato wedges and baby carrots with We Olive Mission extra virgin olive oil, season with salt & pepper and broil until tender, about 5 minutes. Set aside.

Meanwhile, toss fine julienne of zucchini and yellow squash (raw or blanched & shocked as you prefer), slivered onions and chopped fresh basil and oregano with lemon aillade. Season to taste with sea salt and freshly-ground black pepper.

Arrange “spaghetti” on a plate and top with broiled tomatoes, carrots and cheese. Garnish with additional fresh herbs and toasted pine nuts if desired

Tags: basil, egg yolk, garlic, lemon juice, olive oil, sea salt, summer squash, yellow squash, zucchini
Posted in Entree, HEART HEALTHY, Recipes, Salad, Side Dish, Vegetarian | No Comments »

Vegetarian Cassoulet

Wednesday, March 10th, 2010

Servings: 8
Time: 30 minutes active; about 75 minutes total

For Cassoulet:
3 medium leeks, halved lengthwise and cut into ½ inch pieces, white and pale green parts only
4 medium carrots, halved lengthwise and cut into 1 inch pieces
3 celery ribs, cut into 1 inch pieces
4 garlic cloves, minced
2 tablespoons We Olive Frantoio extra virgin olive oil
4 thyme sprigs
2 parsley sprigs
1 bay leaf
1/8 teaspoon ground cumin
4 15 ounce cans of cannellini beans, drained and rinsed
14 ounce can of chopped tomatoes
1 quart vegetable stock

For Garlicky Bread crumbs:
4 cups coarse bread crumbs
1 tablespoon extra virgin olive oil
3 garlic cloves, minced
1/4 cup parsley, chopped
salt and pepper, to taste

1. Wash leeks thoroughly by putting them in a colander nested in a bowl of water. The dirt will drain to the bottom of the bowl and you can simply lift the leeks out to drain.

2. Heat extra virgin olive oil over medium heat in a heavy soup pot. Add leeks, carrots, celery, garlic, thyme, parsley, bay leaf and cumin and cook until softened, about 15 minutes, stirring occasionally.

3. Stir in beans, tomatoes and stock and simmer, partially covered, stirring occasionally, for 30 minutes.

4. Meanwhile, make bread crumb topping. Heat oven to 350 degrees. Mix bread crumbs, extra virgin olive oil, garlic and parsley in a bowl. Spread onto a baking sheet coated with cooking spray. Spray bread crumbs with cooking spray and sprinkle with salt and pepper. Toast in the oven for 12 to 15 minutes, until crisp and golden. Cool crumbs.

5. Mash some of the beans in the pot with a potato masher to thicken broth. Serve hot and sprinkle with garlicy bread crumbs.

Adapted from Recipe by Adrienne D. Capps.

Tags: cannellini beans, carrots, celery, Frantoio, garlic, leeks, thyme
Posted in Entree, Recipes, Vegetarian | No Comments »

OLIVE TAPENADE

Wednesday, March 10th, 2010

2 cups pitted kalamata olives (or your favorite olive)
3 anchovies, rinsed and patted dry
3 tbs. drained capers
3 tbs. We Olive Arbequina olive oil
2 tbs. Fresh lemon juice
2 cloves garlic, coarsely chopped
2 tsp. fresh thyme
Salt & ground Pepper to taste

Place all the ingredients in a food processor and pulse until coarse, but uniform. Taste and adjust seasonings. Serve with slices of crusty baguette.

Recipe from We Olive Fresno.

Posted in Appetizer, Recipes, Vegetarian | No Comments »

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 »

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Archive for the ‘Vegetarian’ Category

Fall Salad: Brussels Sprouts You’ll Love

Fall Cocktails with Aged Balsamic

Balsamic Onion Jam

Summer Holdouts: Cooking with Extra Virgin Olive Oil

Food Memories and Figs

Chilled Corn Soup

Summer Squash Spaghetti with Lemon Aillade and Ricotta Salata

Vegetarian Cassoulet

OLIVE TAPENADE

Spring Greens with Strawberries & Walnuts