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Yellow Split Peas and Greens

Thursday, April 14th, 2011

INGREDIENTS

1½ cups dried yellow split peas, rinsed and picked over

1 teaspoon fine sea salt, divided

1 cup pepitas (pumpkin seeds), divided

1 cup lightly packed cilantro leaves and stems

⅓ cup freshly grated Parmigiano-Reggiano

3 garlic cloves, peeled

1 tablespoon fresh lemon juice

1 small serrano chile, mostly seeded and deveined

⅔ cup We Olive Collection Organic Mission extra-virgin olive oil, divided

2 cups mixed salad greens

DIRECTIONS

1. In a large saucepan, bring 5 cups of water to a boil. Add the yellow split peas and simmer, uncovered, until tender, about 25 to 30 minutes. Drain and season with ¾ teaspoon salt.

2. Make the cilantro pesto: In a blender or food processor, combine ⅓ cup of the pepitas, the cilantro, Parmigiano-Reggiano, garlic, lemon juice, chile, ¼ teaspoon salt and a splash of We Olive Collection Organic Mission extra virgin olive oil and puree until smooth. Continue blending while gradually drizzling in the remaining We Olive Collection Organic Mission extra-virgin olive oil until the pesto becomes a vibrant green sauce (makes about 1 cup).

3. Make the salad: In a large bowl, toss the cooked split peas and the remaining ⅔ cup of pepitas with two-thirds of the pesto. Continue tossing until everything is well coated. Add the salad greens, drizzle with some of the additional pesto to taste and gently toss again.

Serve immediately.

Recipe adapted from Super Natural Every Day by Heidi Swanson

Tags: cilantro, garlic, lemon juice, mixed greens, organic mission evoo, parmigiano-reggiano, pepitas, sea salt, serrano chili, yellow split pea
Posted in Appetizer, Dressing, Entree, HEART HEALTHY, Menu, Organic, Recipes, Salad, Side Dish | No Comments »

Sautéed Pea Pods with Soy-Chile Aioli

Friday, June 25th, 2010

Sautéed Pea Pods with Soy-Chile Aioli

Recipe adapted from Stephanie Izard, Girl & the Goat, Chicago

INGREDIENTS

1 pound English peas in their pods (about 4 cups)

3 tablespoons fresh lemon juice

1½ tablespoons Dijon mustard

3 tablespoons fish sauce

¾ teaspoon Sriracha (Asian chile sauce)

4 large garlic cloves, minced

1½ tablespoons soy sauce

3 tablespoons We Olive Manzanillo extra-virgin olive oil

¼ cup mayonnaise

1 tablespoon unsalted butter

DIRECTIONS

1. Prepare an ice bath. Bring a large pot of salted water to a rolling boil and blanch the peas for 2 minutes, then transfer to the ice bath. When the peas are cool, drain them and set aside.

2. In a medium bowl, whisk together the lemon juice, mustard, fish sauce, Sriracha, garlic, soy sauce and We Olive Manzanillo olive oil until emulsified. Transfer 3 tablespoons of the chile-soy sauce into a small bowl and whisk in the mayonnaise to make the aioli; reserve the rest of the chile-soy sauce.

3. In a large skillet, heat the butter over medium-high heat. Add the peas and 2 tablespoons of chile-soy sauce; cook for 3 to 5 minutes or until the pods begin to brown in places. Once the peas are cooked, transfer to a bowl and toss with the remaining chile-soy sauce.

Tags: dijon, english peas, fish sauce, garlic, lemon juice, olive oil, pea pods, soy sauce, sriracha
Posted in Appetizer, Dressing, HEART HEALTHY, Menu, Recipes, Side Dish | No Comments »

Grilled Cajun Shrimp

Tuesday, June 22nd, 2010

Adapted from Jennifer Bushman

Makes 6 servings

- ¼ cup We Olive Arbequina

- 2 teaspoons chopped garlic

- 1 tablespoon fresh lemon juice

- 2 teaspoons paprika

- ¼ teaspoon cayenne pepper

- ¼ teaspoon ground cumin

- ¼ teaspoon dried thyme

- 2 pounds large shrimp (25-30 peeled and deveined)

1. Warm the We Olive Arbequina olive oil over medium heat. Add the garlic and cook, stirring occasionally, until soft, 2 to 3 minutes. Remove from the heat and add the remaining ingredients. Simmer for a 3 to 5 minutes and allow the marinade liquid to cool to room temperature.

2. Place the shrimp in a large, resealable plastic bag and pour in room temperature marinade. Place the bag in the refrigerator and marinate for 20 minutes.

3. Preheat the grill to high heat. Remove the shrimp from the bag and discard remaining marinade. Grill until the shrimp are pink or orange and are firm to the touch, about 2 to 4 minutes, turning once halfway through grilling time. Remove from the grill and serve warm or at room temperature.

Tags: Arbequina, cayenne pepper, cumin, garlic, lemon juice, olive oil, paprika, shrimp
Posted in Appetizer, Dressing, Entree, Menu, Recipes, Seafood | 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 »

We Olive Mission Olive Oil Cake with Lemon, Rosemary and Mascarpone

Thursday, April 29th, 2010

Recipe adapted from Edible Aria & Ina Garten

Tart and savory with just a hint of sweetness, this luscious cake gains body and complexity from We Olive Mission Extra Virgin Olive Oil combined with cultured butter, pastured eggs, freshly-squeezed lemon juice, rosemary and raw honey. Try it topped with homemade mascarpone or a simple lemon glaze..

Olive Oil Cake with Lemon, Rosemary and Mascarpone

For the Mascarpone

1 pint raw, fresh cream (ultra-pasteurized cream will not work)
1 tablespoon fresh lemon juice
1 tablespoon filtered water

Heat the cream in a double-boiler until it reaches 185 degrees. Mix water and lemon juice and add to the cream; it should thicken right away. Keep mixture at 185 degree for a full 5 minutes, stirring occasionally.

Transfer mixture to a bowl, cover and refrigerate overnight. Transfer to a cheesecloth-lined strainer set over a clean bowl, refrigerate allow to separate 12-24 hours. Mascarpone will keep in the refrigerator for about 1 week.

For the Cake (adapted from a recipe by Ina Garten)

1 cup flour
1/2 cup sprouted spelt flour
4 oz cultured butter at room temperature
1/4 cup raw honey
2 large pastured eggs at room temperature
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon sea salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup We Olive Mission Extra Virgin Olive Oil
2 tablespoons fresh rosemary, coarsely chopped
1/4 cup preserved lemon peel, minced

Cream the butter and honey together in a bowl until fluffy. Beat in the lemon peel and eggs, one at a time.

Sift together the flours, baking powder & soda and salt in a bowl. Combine the We Olive Mission Olive Oil and lemon juice in another bowl and alternately add the flour and olive oil mixtures to the honey butter mixture.

Lightly grease an 8×8 glass dish with We Olive Mission Olive Oil, then pour in the batter and smooth with a spatula. Bake in a 350-degree oven until a toothpick comes out clean, about 40 minutes.

Let cake cool at least 15 minutes, then serve topped with mascarpone and garnished with slivered lemon peel and a sprig of rosemary.

Tags: butter, cake, cream, eggs, honey, lemon juice, Mascarpone, olive oil, rosemary, spelt flour, We Olive Mission Olive Oil
Posted in Baking, Dessert, Menu, Recipes | No Comments »

Grilled Salmon with Extra-Virgin Olive Oil, Lemon, and Oregano

Monday, March 22nd, 2010

Recipe from Cooking.com

Serves 4.

1/3 cup Stone Edge Organic Manzanillo extra-virgin olive oil
1/4 cup coarsely chopped fresh oregano
1/4 cup fresh lemon juice
Four 8-ounce salmon steaks (or substitute halibut steaks or swordfish steaks)
2 tablespoons extra virgin olive oil
1 tablespoon minced garlic
1 lemon, quartered

Prepare barbecue (medium-high heat). Mix the olive oil, lemon juice, and oregano in a small bowl. Set olive oil-herb mixture aside.

Rub the salmon steaks lightly with the olive oil and garlic. Sprinkle with salt and pepper. Grill until steaks are opaque in center, about 5 minutes per side.

TO SERVE: Place steaks on plates. Drizzle the olive oil-herb mixture over steaks. Garnish with the lemon wedges and serve.

Tags: garlic, lemon juice, oregano, salmon, Stone Edge Manzanillo
Posted in Entree, HEART HEALTHY, Recipes, Seafood | No Comments »

Fig & Balsamic Jam

Tuesday, February 16th, 2010

1 lb. dried mission figs (or other dried figs), roughly chopped
1 cup cane sugar
1/2 cup We Olive balsamic vinegar
1/2 cup water
1 tbsp. lemon juice

Place the figs, sugar, balsamic and water in a medium-sized sauce pan over medium heat. Once it comes to a bubbling simmer, reduce the heat to low, cover and cook for 20 minutes, or until the figs have absorbed most of the cooking liquid.

Remove from heat and carefully use a blender or food processor to puree the jam, breaking up any large pieces of dried figs.

Stir in the lemon juice and let cool completely to room temperature. Store in an airtight container in the fridge for up to 1 month.

Makes about 2 cups jam.

Recipe Adapted from Ad Hoc at Home

Tags: balsamic vinegar, fig, lemon juice
Posted in Recipes, Side Dish | No Comments »

Rosemary Aioli

Monday, January 25th, 2010

3/4 cup mayonnaise
3 garlic cloves, minced
1 tablespoon fresh lemon juice
1 tablespoon We Olive balsamic vinegar
2 teaspoons chopped fresh rosemary
2 teaspoons Dijon mustard

Whisk all ingredients in small bowl to blend. Season to taste with salt and pepper. (Aioli can be prepared 1 day ahead. Cover with plastic and refrigerate.)

Recipe from Epicurious

Tags: balsamic vinegar, dijon, garlic, lemon juice, rosemary
Posted in Dressing, Recipes | No Comments »

Leftover Turkey

Monday, January 25th, 2010

Leftover Turkey
Adapted from recipe by Robin Raisfeld and Rob Patronite

No Thanksgiving is complete without a leftover turkey sandwich.

’inoteca’s Tramezzini di Tacchino alla Diavola
1 teaspoon black peppercorns, coarsely ground
1 teaspoon pink peppercorns, coarsely ground
1 teaspoon white peppercorns, coarsely ground
Pinch of red-chile flakes
3 tablespoons We Olive Arbequina extra-virgin olive oil
2 pounds cooked dark-meat turkey
1 ounce sherry vinegar
Country Loaf

FOR THE MAYONNAISE:
2 egg yolks
1/2 teaspoon lemon juice
1 1/2 cups We Olive Arbequina extra-virgin olive oil

(1) In a bowl, combine all of the ground pepper and the chile flakes with 3 tablespoons olive oil and leave in a warm place (e.g., the top of the stove) overnight. (2) Finely chop turkey. Add sherry vinegar; pour the pepper oil over the chopped turkey and mix. Marinate mixture for one hour. For the mayonnaise: Whisk egg yolks together with lemon juice. Slowly drizzle olive oil into the mixture, whisking constantly until emulsified. Season with salt and pepper. To assemble sandwiches: Combine about half the mayonnaise with the turkey and season to taste. (3) Slice Pullman loaf into ½-inch slices and remove the crusts. Spread bread with mayonnaise and a good portion of the turkey salad. Slice diagonally and serve with pickled peppers or olives. Makes 8–10 tramezzini.

Tags: Arbequina, lemon juice, red chiles, sherry vinegar, turkey, vinegar
Posted in Entree, Sandwiches | No Comments »

Lovely Light Ahi Tuna Salad

Monday, April 6th, 2009

INGREDIENTS:
Fennel Bulb shaved very thin with mandolin or grater on the large cutting
2 tbsp We Olive Frantoio Extra Virgin Olive Oil
2 tbsp of lemon juice
1/4 tsp fresh chopped thyme
1 tsp chopped Italian parsley
2 tbsp Parmesan or Regianno

DIRECTIONS:
Top off with 1 seared ahi tuna (peppercorns, salt) sear in We Olive Frantoio Extra Virgin Olive Oil and place on top of salad.

Tags: fennel bulb, Frantoio, HEART HEALTHY, lemon juice, parmesan, parsley, thyme
Posted in Entree, HEART HEALTHY, Recipes, Salad | No Comments »

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