Avocado/Tomato/Cucumber Salad

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Cream of Roasted Pepper and Tomato Soup

Ingredients
2 – 28 oz. cans tomato puree
1/2 cup white wine
2 cups chicken or vegetable stock
2 large red bell peppers, roasted, seeded, peeled and chopped, or one jar of roasted red peppers, drained & chopped
3 tablespoons Tuscan Herb Olive Oil
1 medium yellow onion, finely diced
4 large cloves garlic, minced
1 bunch fresh basil leaves washed, dried, & torn, reserving 6 small sprigs for garnish
1 teaspoon dried oregano
1/2 cup grated Romano Cheese
1 cup heavy cream
sea salt and fresh ground pepper to taste

Directions
In a medium (5+ quart) heavy stock pot, heat one tablespoon of Tuscan Herb Olive Oil over medium-high heat. Add the onion and saute until translucent, for about 3 minutes. Add the garlic and saute for another minute. Add the white wine and reduce by half.

Add the chicken stock, roasted peppers, tomato puree, basil leaves and oregano to the pot. Lower the heat to medium and simmer for 20 minutes. Remove the pot from heat. Using an immersion blender, puree the hot soup until smooth and creamy in consistency. Add the heavy cream and Romano Cheese and stir to combine. Adjust seasoning with salt and pepper to taste.

Serve individual bowls of soup drizzled with approximately one teaspoon of Tuscan Herb Olive Oil and a sprig of basil. Serve immediately.

Serves 4-6
Recipe by Rachel Bradley-Gomez

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Dark Chocolate and Blood Orange Cake

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Truffled Cauliflower Gratin

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.
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

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Rachel’s Garlic “Smashed Potatoes”

Ingredients:

• 2 pounds baby Yukon Gold potatoes
• 1 tablespoon + 1 teaspoon sea salt
• fresh cracked pepper to taste
• 1/3 cup Garlic Extra Virgin Olive Oil

Directions:
Preheat the oven to 400. Cover the potatoes with water and add one tablespoon of sea salt. Bring to a full boil and cook for approximately 7 minutes or until the potatoes are tender but not mushy when pierced with the tip of a knife. Drain the potatoes thoroughly. Rub a sheet pan liberally with garlic olive oil. Place the potatoes on the sheet pan and gently crush each potato in to a disk using the bottom of heavy glass that has been greased with garlic olive oil. Sprinkle the smashed potatoes with the remaining sea salt and and fresh cracked pepper to taste. Drizzle liberally with the remaining garlic olive oil and bake until golden brown and crisp, about 15-20 minutes.

Serves 4-6

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Caprese Salad Appetizer

Ingredients:

• grape or cherry tomatoes, halved
• fresh basil leaves
• mozzarella cheese, cubed
• Traditional balsamic vinegar

Directions:

Slice tomatoes in half.

On a frilly toothpick, place a half tomato, basil leaf, and a cube of mozzarella cheese.

Drizzle balsamic vinegar on serving dish and place the tomato/basil leaf/mozzarella toothpicks on top of the balsamic.

Garnish with a sprig of basil leaves.

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Roasted Red Pepper Spread

Ingredients:

• 2 jars roasted red peppers, drained
• 2 whole garlic cloves
• 1/4 cup Tuscan Herb Extra Virgin Olive Oil
• 8 oz. crumbled feta cheese
• 1/2 teaspoon fresh thyme leaves
• Sea salt and fresh ground pepper to taste

Directions:

Put all of the ingredients into the bowl of a food processor and pulse until smooth. Serve as a spread over crackers, over pasta or with bread.

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Lemon Sugar Cookies

Ingredients:

• 2/3 cup lemon olive oil
• 1 cup granulated sugar
• 1 large egg
• 2 ½ teaspoons vanilla extract
• 2 tablespoons lemon zest (one large lemon
• 2 tablespoons fresh lemon juice
• 2 ¼ flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup additional sugar for rolling
• ½ cup powdered sugar

 

Directions:

Preheat oven to 375 degrees F.

Lightly coat cookie sheets with cooking spray.

In mixer bowl add lemon olive oil, sugar, egg, vanilla, lemon zest and lemon juice. Blend until smooth.

Add flour, baking powder, baking soda and salt. Mix until well blended.

Drop by teaspoonfuls into sugar and roll until well coated. Place on prepared cookie sheets.

Bake 8 minutes, cool on wire racks, dust with powdered sugar.

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Chocolate Chip Cookies

Ingredients:

• 2/3 cup and one teaspoon butter flavored olive oil
• 3/4 cup granulated sugar
• 3/4 cup brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 tablespoon milk
• 2 ½ cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup semi sweet chocolate chips
• 1 cup chopped pecans (optional)

Directions:

Preheat oven to 375 degrees F.

Lightly coat large cookie sheets with cooking spray.

In a mixer bowl add olive oil, sugar, and brown sugar. Blend until smooth and creamy.

Beat in eggs, vanilla and milk.

Add flour, baking soda and salt. Blend well.

Fold in chocolate chips and pecans. Drop by tablespoons onto prepared cookie sheet. Bake 9-11 minutes. Cool on wire racks.

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Balsamic Vinaigrette

Ingredients:

• ½ cup balsamic vinegar (any flavor)
• 3 Tbsp Dijon mustard
• 3 Tbsp honey
• 2 small shallots, minced
• ¼ tsp salt
• ¼ tsp pepper
• 1 cup garlic extra virgin olive oil

Directions:

Whisk together first 7 ingredients until blended. Gradually whisk in olive oil, blending well.

May substitute 1 cup extra virgin olive oil and add 2 cloves garlic, minced, instead of garlic extra virgin olive oil.

Store leftover vinaigrette in the refrigerator for up to two weeks. Makes two cups.

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Honey Ginger Dijon Vinaigrette

Ingredients:

• 1 tablespoon finely minced shallot,
• 1 tablespoon Dijon mustard
• 1/3 cup Honey Ginger White Balsamic
• 2/3 cup California Fresh Arbequina extra virgin olive oil
• Salt and pepper to taste

Directions:

Add the vinegar, salt, pepper, mustard and shallot to the blender. Pulse a few times to mix. Slowly pour in the olive oil while the blender is running to emulsify the mixture.

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Chipotle Grill Marinade

Ingredients:

• ½ cup Chipotle Extra Virgin Olive Oil
• ¼ cup freshly squeezed lime juice
• 
1 tablespoon minced garlic
• 2 tsp. salt
• 
1 tsp. pepper

Mix all ingredients well and place in a zip lock bag or plastic container with up to three pounds of your favorite type of meat, poultry or vegetables. Refrigerate and marinate for 1 – 2 hours. Grill and enjoy!

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Teriyaki Grill Marinade

Ingredients:

• ½ cup Traditional Style Balsamic Vinegar
• ½ cup soy sauce
• ½ cup Garlic Extra Virgin Olive Oil
• 2 tablespoons freshly grated ginger

 

Directions:

Mix all ingredients well and place in a zip lock bag or plastic container with up to three pounds of your favorite type of meat, poultry or vegetables. Refrigerate and marinate for 1 – 2 hours. Grill and enjoy!

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NATURAL HIGH-OLEIC EVOO PEANUT BUTTER

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CHIPOTLE HUMMUS

Ingredients:

• 3 15.5oz. cans garbanzo beans, drained
• 1/3 cup  Hot Chipotle Extra Virgin Olive Oil
• 1/3 cup lemon juice
• 1/4 cup Toasted Sesame Seed Oil
• 2 large cloves garlic
• 1 tablespoon ground cumin
• 1 teaspoon salt or to taste

Directions:

Put all of the ingredients into the bowl of a food processor and pulse until smooth. Serve with pita.

Variation:

Substitute Tuscan Herb or Harissa olive oil for the Chipotle!

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TUSCAN HERB ROASTED VEGETABLES

Ingredients:

• Add your favorite vegetables I use the following:
• 2 New Potatoes
• 2 Sweet Potatoes
• 1 Sweet Onion
• 2 Carrots
• 1 Red or Green bell pepper
• 1 clove of chopped garlic
• Tuscan Herb extra virgin olive oil
• Sea salt
• Pepper

Directions:

 Cut vegetables into pieces and place in shallow baking dish.Drizzle with extra virgin olive oil, add garlic, sea salt, and fresh pepper.Mix to coat vegetables. 
Roast for about 1 hour at 350 degrees, stirring occasionally. You can add any vegetables you like, just remember to roast the roots vegetables for about 30 minutes before adding the fast cooking vegetables.

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GRILLED LEMON CHICKEN

Ingredients:

• 1/3 c. lemon juice
• ¼. C. Lemon olive oil
• 1 Tbs. Dijon mustard
• 2 large cloves garlic
• 2 Tbs. chopped red bell pepper
• ½ t. salt
• ¼ t. pepper
• 4 skinless, boneless chicken breast halves

In a bowl, mix the lemon juice, olive oil, mustard, garlic, red pepper, salt and pepper. Set aside ¼ c. of the mixture to use for basting. Place chicken in a bowl and marinate at least 20 minutes in the refrigerator. Preheat grill for high heat. Drain and discard marinade from the bowl and place chicken on grill. Cook 6-8 minutes on each side, basting with reserved marinade.

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ASPARAGUS WITH TRUFFLE OIL VINAIGRETTE

Ingredients:

• 2 lbs. asparagus, washed and trimmed
• Vinaigrette:
• 3 1/2 Tbs. Truffle Olive OiL
• 1 Tbs. White Balsamic
• ¼ tsp. lemon juice
• ½ tsp. salt and pepper

In a small bowl, whisk together above, set in refrigerator until ready to use. Blanch asparagus in lightly salted water about 3 minutes until tender crisp. Remove from heat and refresh under cold water; drain well. Toss asparagus with enough vinaigrette to lightly coat. Arrange on serving platter.

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ASIAGO & WHITE TRUFFLE MASHED POTATOES

Ingredients:

• 6 pounds Yukon Gold potatoes, unpeeled
• 1 stick (8oz.) unsalted butter
• 2 medium cloves garlic
• 1 cup half & half
• 1 tablespoon White Truffle Oil
• 1 cup grated Asiago Cheese
• Sea salt & fresh cracked black pepper to taste
• Optional:  Finely minced, fresh chopped flat leaf parsley for garnish

Directions:

Dice potatoes, making sure all are relatively the same size. Place in a large saucepan add the salt, and cover with hot water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes are tender throughout when poked with a fork.  Heat the half-and-half, butter and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside. Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream-butter mixture, grated Asiago and truffle oil.  Stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

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LEMON OLIVE OIL POUND CAKE WITH LEMON GLAZE

Ingredients

• 3 Cups all-purpose flour
• 3 tbsp. Grated lemon zest
• 2 tsp. Baking Powder
• 2 tsp. Vanilla
• 1tsp. Kosher Salt
• 4 Large cold eggs plus 1 cold egg yolk
• 2 Cups Sugar
• 1/2 Cup Vanilla Soy Milk
• 1 Cup Lemon Olive Oil
• 1/2 Cup Sour Cream

Icing Ingredients

• 1 1⁄2 C powdered sugar
• 2 Tbs lemon juice, freshly squeezed
• 1 Tbs Lemon Balsamic Vinegar
• zest of 1 lemon

Preheat oven to 350 degrees. Grease and flour 2 loaf pans or line with parchment. Mix the flour, baking powder and salt thoroughly in a large bowl and sift together. Set aside. In the bowl of a stand mixer, using the whisk attachment, beat the sugar, lemon olive oil, lemon zest and vanilla on high speed until well blended. Add the eggs one at a time, beating well after each addition. Beat for 3-5 minutes until mixture is thick and pale yellow. In a small bowl, combine the soy milk and sour cream. Stop the mixer and pour in half of the soy milk mixture. Beat until blended. Repeat with half of the flour, followed by the remaining soy milk mixture and then the remaining flour. Scrape the batter into the two loaf pans. Bake for 50 to 60 minutes or until a skewer comes out clean. Cool the pans on a rack.

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CHOCOLATE AND AGED ESPRESSO BALSAMIC FUDGE

Ingredients:

• 10 oz. Heavy Cream
• 4 oz. Espresso Balsamic
• 2 cups semi-sweet chocolate chips
• 3 Tbs. unsalted butter cut into small pieces
• 1/4 tsp. sea salt
• 1/2 tsp. vanilla extract

Directions:

Butter a 9×13″ baking pan and line with parchment that overhangs the sides. In a metal bowl or double boiler, add all the ingredients except the salt. Set over a pot of gently simmering water, stirring constantly until the chocolate has completely melted. The mixture will be very thick. Pour into the prepared pan. Allow to cool to room temperature and cut into squares. Sprinkle a few grains of sea salt on each square.

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QUICK REFERENCE GUIDE FOR SUBSTITUTING OLIVE OIL FOR BUTTER OR MARGARINE IN BAKING

Butter/Margarine………………………  Extra Virgin Olive Oil

1 tsp…………………………………………..  3/4 tsp.

1 Tbsp…………………………………………  2 ¼ tsp

1/4 cup………………………………………  3 Tbsp

1/3 cup………………………………………  1/4 cup

1/2 cup………………………………………   1/4 cup + 2 Tbsp

2/3 cup………………………………………  1/2 cup

3/4 cup………………………………………  1/2 cup + 1 Tbsp

1 cup…………………………………………..  3/4 cup

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CRANBERRY, COCONUT, CASHEW GRANOLA

Try saying that fast three times!  Here is a lovely recipe that uses no refined sugar and only whole grain, olive oil, nuts, fruit and tastes phenomenal!  This recipe is a feel good recipe that breaks the traditional boring granola mold.

Ingredients:

• 4 cups old fashioned oats
• 1 cup dried cranberries
• 1 cup cashews
• 1 unsweetened flaked coconut
• 1/2 cup Persian Lime Olive Oil
• 1/3 cup honey or  Coconut White Balsamic Condimento, gently reduced by half and cooled.

Directions:

Preheat the oven to 250 degrees.  In a small bowl whisk together the olive oil and balsamic reduction or honey until thoroughly combined.  In a large bowl, mix all of the dry ingredients except the cranberries.  Pour the olive oil balsamic mixture over the oats and mix very well until all the oats and dry ingredients are completely coated with the mixture.  Spread the granola out on to a baking sheet covered in parchment and bake for approximately 1 hour until golden brown and fragrant.  Cool completely and then mix in the dried cranberries.  Store in a sealed container for up to one month.Makes approximately 8 cups of granola

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BACON CHEDDAR SPINACH QUICHE

Ingredients:

For The Crust:

• 2 cups white whole wheat or all purpose flour
• 1 teaspoon salt
• 1/2 cup fruity, very fresh extra virgin olive oil such as picholine, ascalano or hojiblanca
• 1/2 cup ice cold water

Directions:

For the Crust:

Preheat the oven to 375.

Combine the flour and the salt in the bowl of a food processor.  Pulse to combine.  Blend the ice water and the extra virgin olive oil together well.  Pour in to the food processor and pulse a few more times until the mixture comes together.  On a floured surface roll out the dough and fit in to a 9″ diameter pie or quiche pan

For the Quiche Filling:

In a large bowl, thoroughly wisk together the eggs, reserving and setting aside one tablespoon of beaten egg, the cream and salt.  Layer the quiche with first with chopped spinach, then the crisp bacon and finally the cheese.  Pour the egg mixture over the top.  Brush the reserved tablespoon of beaten egg over the crust.  Bake the quiche in the oven for 35-40 minutes or until the crust is browned and the egg is set in the center and doesn’t jiggle.  Allow to cool slightly or to room temperature and serve.

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