Olive~Me & Co.’s Fresh Corn Salad

corn salad
Recipe adapted from http://www.olivesandsprigs.com/

Serves: 8

Ingredients:

  • 1/2 cup Olive~Me & Co White Jalapeno Lime Balsamic Vinegar
  • 1/4 cup sugar
  • 1 teaspoon sea salt
  • 1/2 teaspoon coarsely ground black pepper
  • 4 ears fresh corn, cooked
  • 1/2 cup finely diced red onion
  • 1/2 cup cucumber, diced
  • 1/2 cup orange pepper, diced
  • 1/2 cup cherry tomatoes, halved
  • 3 tablespoons fresh parsley, finely torn
  • 1 tablespoon fresh basil leaves, pulled apart
  • 1 tablespoon fresh jalapeño, seeds removed, diced very fine
  • 1/2 teaspoon sea salt
  • (optional) 1-2 cups small arugula leaves (for more iron, vitamin K, and fiber)

Instructions:

  1. For dressing, in a glass bowl, whisk together the balsamic vinegar, sugar, 1 teaspoon sea salt and black pepper. Let stand while preparing salad.
  2. For salad, cut corn kernels from cobs. In a large bowl toss corn and remaining ingredients except the sea salt and arugula leaves.
  3. To serve, transfer salad to large serving bowl. Season with the 1/2 teaspoon sea salt.  Add the dressing, gently thread in arugula leaves.  Serve immediately.

Olive~Me & Co.’s Watermelon Feta Bites with Basil Olive Oil

watermelon feta bites

 

 

 

 

 

 

 

 

 

 

INGREDIENTS:

  • 1/4 cup Olive~Me & Co.’s Basil olive oil
  • watermelon, sliced into 1 inch cubes
  • block of feta cheese, cut into ¼ inch cubes
  • salt (optional)
  • freshly ground black pepper (optional)
  • basil leaves for garnish (optional)

DIRECTIONS:

  1. Arrange watermelon cubes on serving tray and place a feta cube on each
  2. Drizzle with Olive~Me & Co’s Basil Olive Oil
  3. Lightly salt and/or pepper each set if desired (i.e. if your feta is already very salty, omit the salt)
  4. Garnish and Serve

Olive~Me & Co’s Panzanella Salad

image source http://dishingouthealth.com

image source http://dishingouthealth.com

Recipe adapted from http://www.thekitchn.com

Ingredients:

  • 1 (12- to 16-ounce) loaf artisan bread (8 to 10 very full cups) (fresh or stale)
  • 2 to 3 large heirloom tomatoes (3 pounds, about 8 cups chopped into bite sized pieces)
  • 1/2 large cucumber (chopped into bite sized pieces)
  • 1 medium red or yellow bell pepper (chopped into bite sized pieces)
  • 1/2 medium red onion (sliced and soaked in cold water 10-15 minutes before assembling salad)
  • 1/2 cup any Olive~Me & Co’s EVOO (or try our Basil Olive Oil if you don’t have fresh basil)  plus more
    oil if choosing method # 2 for the bread. See below)
  • 1/4 cup red wine vinegar (or Olive~Me & Co’s Rosato Wine Vinegar for a sweeter salad)
  • 1/2 teaspoon salt
  • Freshly ground black pepper, to taste
  • 1/2 cup thinly sliced basil
  • Fresh Parmigiano Reggiano (if choosing method #2 for the bread. See below)

Directions:

1. Slice the bread into 1-inch cubes: Slice or tear the bread into roughly 1-inch cubes (around 10 cups of bread)

2. Dry the bread:  (note: if you have very dry bread already, simply cube it to continue)

Method # 1: place cubes on baking tray and bake in a 300°F oven until hardened on the outside but still slightly soft in the middle (about 15 to 20 minutes) stirring once or twice during baking. Let cool completely.

Method # 2: 2-3 day old stale bread , cut into 1-inch cubes. Place in large skillet, over medium heat.  Drizzle on enough olive oil so that each piece has some on it. Fry cubes until golden (add oil as needed).  Finely grate Parmigiano Reggiano to cover bread; fry until crispy and browned. Let cool completely.

3. Make the vinaigrette:

Combine the olive oil, red wine vinegar (or rosato wine vinegar), salt, and a freshly ground black pepper in a mason jar. Shake vigorously. (Or simply combine ingredients in a small bowl and whisk well)

4. Combine the cooled bread and chopped vegetables in a large mixing bowl. Pour the vinaigrette over top and thoroughly combine.

5. Let the salad sit between  1/2 hour to 4 hours. Stir occasionally so the juices and vinaigrette are evenly distributed.

6. Just before serving, stir in the basil. This salad is best eaten the day it’s made.

Olive~Me & Co. Creamy Turkey Soup

creamy-turkey-soupServes 8

INGREDIENTS:

  • 2 cups diced cooked turkey
  • 1 yellow onion, chopped
  • 3 celery stalks, diced
  • 2 medium to large carrots, diced
  • 1 cup fresh sliced mushrooms
  • 1 teaspoon dried basil (1 TBS fresh)
  • 1 garlic clove (finely diced)
  • 2 teaspoons butter
  • 2 tablespoons Olive~Me & Co. Rosemary Olive Oil
  • 3 cups chicken broth (or homemade turkey broth)
  • 2 cups diced potatoes
  • 1 cup whole milk
  • Sour cream to garnish
  • Fresh parsley to garnish

DIRECTIONS:

  1. Sauté all vegetables (except the potatoes), basil, garlic and in the 2 tsp butter and 2 Tbsp Olive~Me & Co Rosemary Olive Oil until softened.
  2. Add potatoes, turkey and broth.
  3. Simmer about 15 minutes.
  4. Reduce the heat and add milk, salt and pepper to taste.
  5. Simmer about 20 minutes.
  6. Remove from heat and serve hot with a dab of sour cream and a sprinkle of parsley.

SUGGESTIONS: Top with a drizzle of Olive~Me & Co. Habanero Olive Oil or Olive~Me & Co. Thai Chili Olive Oil for a kick of heat, or even  Olive~Me & Co’s Roasted Garlic Olive Oil for a deeper garlic flavour!

 

Olive~Me & Co’s Vegan Lasagna

vegan lasagna

Image source http://lowfatveganchef.com/

 

Recipe adapted from ohsheglows.com

Ingredients:

Lemon Basil “Cheese” Sauce

  • 1 Cup raw cashews, soaked overnight
  • 1-3 Garlic cloves
  • 1/4 Cup lemon juice
  • 1 Tbsp Sutter Buttes Chardonnay Mustard
  • 1/4 Cup vegetable broth
  • 1.5 Cup basil leaves
  • 1/2 Cup nutritional yeast
  • 3/4 to 1 tsp each salt and pepper

Lasagna:

  • ~ 16 sheets of egg free lasagna noodles (a 454 g box will do with left over noodles)
  • 1.5 jars pasta sauce (or homemade) (about 38 ounces or 1060 grams)
  • 1-3 garlic cloves, minced
  • 2.5 Cups chopped onion
  • 2 small zucchini, chopped
  • 1 red pepper, chopped
  • 1 large handful spinach
  • 1 Cup prepared Textured Vegetable Protein (see notes at bottom)
  • Lemon Basil “Cheese” Sauce (ingredients above)
  • Vegan shredded cheese alternative (amount as desired)

Directions:

“Cheese”:

  1. Drain and rinse the soaked cashews. Add garlic to food processor and turn on until garlic is chopped then, while it’s running still, add the remaining ingredients until you have a smooth consistency.

Lasagna:

  1. Preheat oven to 400. Saute onion and garlic over medium heat about 5 minutes. Add remaining vegetables and saute about 10 to 15 minutes. Season with salt and pepper to taste.
  2. While the vegetables are cooking, bring a large pot of water to a boil and cook lasagna noodles about 8 minutes. Drain and rinse the noodles with cold water.
  3. Add 1 cup pasta sauce in the bottom of your casserole dish. Layer noodles, then half the ‘cheese’, then half the veggies. Layer more sauce on that, then noodles, then prepared TVP (optional), then remaining “cheese”, then remaining veggies, then sauce, then vegan shredded cheese
  4. Cover your dish with tin foil and poke a few holes in the foil to let the steam out as it cooks. Bake about 40-45 minutes. Remove foil and broil for about 5 minutes. Keep an eye on it at this stage so it doesn’t burn.

Prepared TVP:

  • Prepare according to your preferences or package instructions but as the final step toss the TVP with 1 Tbps Olive~Me & Co Extra Virgin Olive Oil. You can use plain or flavoured oil for this step. Try Roasted Garlic, or Basil, or even Habanero for some extra flavour.

TIP: Try adding crumbled firm tofu into your ‘cheese’ mixture for a ricotta-like texture. Add roughly mushrooms into your lasagna layers for a more substantial texture as well

Olive~Me & Co’s Spicy Antipasto Salad

spicy antipasto salad

photo credit and recipe adapted from: http://www.tasteofhome.com/recipes/potluck-antipasto-salad

12-16 servings

Ingredients

  • 1 package (16 ounces) spiral pasta
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 package (3-1/2 ounces) sliced pepperoni, halved
  • 1/4 jar Sutter Buttes Cajun Jalapeno and/or Garlic stuffed olives, drained and sliced
  • 1/2 cup diced sweet red pepper
  • 1/2 cup diced green pepper
  • 4 medium fresh mushrooms, sliced
  • 4 Tbsp Sutter Buttes Spicy Antipasto
  • 1/2 cup Olive~Me & Co Extra Virgin Olive Oil (try our Basil or Roasted Garlic for more flavour)
  • 2/3 cup lemon juice

Directions

  1. Cook pasta according to package directions; drain and rinse in cold water. Place in a large salad bowl. Stir in all but the oil and lemon juice.
  2. In a small bowl, whisk oil and lemon juice. Pour over salad and toss to coat. Cover and refrigerate 6 hours or overnight. Stir before serving.

Crispy Zucchini and Parmesan Spears

zucchini spears

Ingredients:

  • 4 zucchini, quartered lengthwise
  • 1/2 cup fresh grated Parmesan
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon Olive~Me & Co. Roasted Garlic olive oil
  • 1 tablespoon Olive~Me & Co. Basil olive oil
  • 2 tablespoon chopped fresh parsley leaves
Instructions:
  1. Preheat oven to 350 degrees F. Spray a cooling rack with nonstick spray and place on a baking sheet; set aside.
  2. In a small bowl, combine Parmesan, thyme, oregano, salt and pepper to taste.
  3. Place zucchini onto the cooling rack on the baking sheet. Drizzle with both Olive~Me & Co’s Basil and Roasted Garlic olive oil, then sprinkle with the Parmesan mixture.
  4. Place into oven and bake until tender (about 15 minutes).
  5. Broil for 2 to 3 minutes, or until the crisp and golden brown.
  6. Serve immediately. Sprinkle with parsley, if desired.

Ratatouille times four!

ratatouille2

Image from http://www.theworldinmykitchen.com/

When it comes to summer and fall cooking I love love my vegetables, but enjoy something different from the usual salad / bbq meals to a more hearty comfort food with depth and flavours. Hence one of my favorites, Ratatouille!

This is a lovely summer dish, even served as a side dish or cold. Some of my favorite vegetables are fall root vegetables, so I take the traditional recipe and add culinary delights like squash, sweet potatoes and parsnips and even sausage to it! What I Love about ratatouille is it’s complex flavours ….you really can’t go wrong with it! Ratatouille is a traditional French Provençal stewed vegetable dish, originating in Nice. Though referred to commonly as ratatouille niçoise, ratatouille is popular among the entire Mediterranean coast as an easy summer dish. It is typically prepared as a stew with each vegetable being sautéed to enhance their flavors before being layered into a baking dish and baked for several minutes to complete the cooking process.

There are many versions of ratatouille. Some more traditional – sautéing the vegetables separately and then bringing them together towards the end or sautéing them all at once. It’s up to you!! A few tips that I use when making it; I use a cast iron frying pan or dutch oven for sautéing the vegetables and I use a more robust olive oil like our House Blend or Koroneiki. Also, DON’T SKIMP ON THE OLIVE OIL! Be generous, it only adds more wonderful flavor to the recipe. The olive oil is important because in ratatouille, it’s not used merely to stop the vegetables from sticking to the pan, it’s a seasoning. Use a bold cold-pressed extra virgin olive oil that tastes like the olives it comes from, not some cheap brand with no taste or flavour. I also will use our Rosemary and Roasted Garlic olive oil to enhance the flavours and add a little fig balsamic at the end..

But most importantly, ratatouille needs time and patience. Time for the garlic, onions and bell peppers to caramelize, making them sweet and developing that signature taste that seasons the rest of the stew. Time for the ripe and colourful vegetables to soften and of course time to coax the core flavour from each ingredient, allowing them to intermingle and reduce before being absorbed by the stew.

Below is my favorite recipe by Julia Child, followed by a second variation and I also added a hot pot version of ratatouille and a fall squash version! Don’t forget to season as desired and you can ALWAYS add some heat (like our Habanero Olive Oil for example) !

 

Julia Child’s Ratatouille Recipe- From Mastering The Art Of French Cooking

Serve with nothing but a hunk of warm bread and a wedge of Gruyere.  Serves 6-8

Ingredients

  • 1 lb. eggplant
  • 1/lb. zucchini
  • 1 teaspoon salt
  • 6-7 tablespoons Olive~Me & Co Koroneiki or House Blend Extra Virgin Olive Oil, more if necessary
  • 1/2 lb. (about 1 1/2 cups thinly sliced yellow onions
  • 1 pound firm red tomatoes, or 1 1/2 cups pulp
  • 2 (about 1 cup) sliced green bell peppers
  • 2 cloves mashed garlic
  • salt and pepper to taste

Instructions

  1. Peel the eggplant and cut into lengthwise slices 3/8 inch thick, about 3 inches long, and 1 inch wide.  Scrub the zucchini, slice off the two ends, and cut the zucchini into slices about the same size as the eggplant slices.  Place the vegetables in a bowl and toss with the salt.  Let stand for 30 minutes.  Drain.  Dry each slice in a towel.
  2. One layer at a time, saute the eggplant, and then the zucchini in hot olive oil for about a minute on each side to brown very lightly.  Remove to a side dish.
  3. In the same skillet, cook the onions and peppers slowly in olive oil for about 10 minutes, or until tender but not browned.  Stir in the garlic and season to taste.
  4. Slice the tomato pulp into 3/8 inch strips.  Lay them over the onions and peppers.  Season with salt and pepper.  Cover the skillet and cook over low heat for 5 minutes, or until tomatoes have begun to render their juice.  Uncover, baste the tomatoes with the juices, raise heat and boil off several minutes, until juice has almost entirely evaporated.
  5. Place a third of the tomato mixture in the bottom of the casserole and sprinkle over it 1 tablespoon of parsley.  Arrange half of the eggplant and zucchini on top, then half the remaining tomatoes and parsley.  Put in the rest of the eggplant and zucchini, and finish with the remaining tomatoes and parsley.
  6. Cover the casserole and simmer over low heat for 10 minutes.  Uncover, tip casserole and baste with the rendered juices.  Correct seasoning, if necessary.  Raise heat slightly and cook uncovered for about 15 minutes more, basting several times, until juices have evaporated leaving a spoonful or two of flavored olive oil.  Be careful of your heat; do not let the vegetables scorch in the bottom of the casserole.
  7. Set aside uncovered.  Reheat slowly at serving time or serve cold.

 

Ratatouille Recipe #2
(serves 4)

Ingredients

  • 1  large eggplant, peeled, coarsely chopped
  • 1  large zucchini, sliced into ¼-inch-thick rounds
  • 2 teaspoons kosher salt, plus more
  • ¾ cup Olive~Me & Co Koroneiki or House Blend Extra Virgin Olive Oil, divided
  • 5  sprigs thyme
  • 1  large onion, halved, sliced ½ inch thick
  • 1  red bell pepper, ribs and seeds removed, coarsely chopped
  • 2  garlic cloves, thinly sliced
  • 2 pints cherry tomatoes, divided
  • Freshly ground black pepper
  • 1 cup torn basil leaves

Instructions

  1. Preheat oven to 400°. Toss eggplant, zucchini, and 2 tsp. salt in a colander. Let sit 30 minutes, then pat dry with paper towels.
  2. Heat ¼ cup oil in a large Dutch oven or other heavy ovenproof pot over medium-high. Add half of eggplant and zucchini and cook, stirring constantly, until vegetables begin to take on color, about 5 minutes. Transfer to a medium bowl. Repeat with ¼ cup oil and remaining eggplant and zucchini.
  3. Tie thyme sprigs together with kitchen twine. Heat remaining ¼ cup oil in same pot and cook onion, bell pepper, garlic, and thyme, stirring occasionally, until onion is beginning to brown and is softened, 8–10 minutes. Add half of tomatoes and cook, stirring occasionally, until just beginning to soften, about 5 minutes. Stir in zucchini and eggplant, then top with remaining 1 pint tomatoes (do not stir); season with salt and pepper. Transfer pot to oven and roast until all vegetables are softened and tomatoes have begun to burst, 15–20 minutes.
  4. Remove thyme bundle. Transfer to a serving platter and top with basil and grated gruyere cheese!

 

Hot Pot Ratatouille

Ingredients

  • 1 tbsp Olive~Me & Co Koroneiki or House Blend Extra Virgin Olive Oil
  • 2 red onions, chopped into 2cm dice
  • 2 garlic cloves, crushed
  • 2 red peppers, cut into 2cm dice
  • 3 courgettes, cut into 2cm dice
  • 1 aubergine, cut into 2cm dice
  • 400g can chopped tomatoes
  • 3 potatoes, thinly sliced
  • ¼ nutmeg, grated
  • 150ml double cream
  • small bunch basil, chopped
  • 85g Gruyère (or vegetarian alternative), grated

Instructions

  1. Heat the oil in a shallow flameproof casserole dish or pan. Add the onions and cook for 2 mins, then tip in the garlic, peppers, courgettes and aubergine. Cook over a medium heat for 10 mins (adding a splash of water if the dish looks dry), until the vegetables are soft.
  2. Stir in the tomatoes and 4 tbsp water. Season well. Cover and leave to bubble gently for 15 mins. Heat oven to 180C/160C fan/gas 4.
  3. Meanwhile, tip the potato slices into a bowl. Season with salt, pepper and the nutmeg, then pour over the cream. Toss everything to coat. Remove the casserole dish from the heat and stir in the basil. Lay the potato slices on top of the ratatouille, creating a spiral pattern, then pour over any remaining cream. Place in the oven, uncovered, for 40 mins.
  4. Remove from the oven and increase heat to 200C/180C fan/gas 6. Scatter over the cheese and bake for a further 20 mins until golden and bubbling. Serve with salad, if you like.

 

Fall Squash Ratatouille Recipe

Ingredients

  • 2 zucchini
  • 1 large eggplant
  • 1 red bell pepper
  •  1 yellow bell pepper
  •  1 green bell pepper
  •  2 to 3 leeks
  •  1 small butternut squash
  •  1 pint grape or cherry tomatoes
  •  1/4 cup Olive~Me & Co Koroneiki or House Blend Extra Virgin Olive Oil
  •  2 tsp dried basil
  •  1 tsp salt
  •  1 tsp dried thyme
  •  1 tsp crumbled rosemary
  •  1 lemon
  •  1 tsp granulated sugar
  •  2 garlic cloves, minced
  •  3 tbsp Olive~Me & Co Koroneiki or House Blend Extra Virgin Olive Oil
  •  1 cup shredded fresh basil, optional
  •  1 cup crumbled feta, optional

Instructions

  1. Arrange oven racks in top and bottom third of oven. Preheat to 400F (200C).
  2. Slice zucchini in half lengthwise, then into large chunks. Chop unpeeled eggplant into similar size chunks. Coarsely chop peppers. Slice off and discard dark green tops and roots from leeks. Slice leeks in half lengthwise. Fan out and rinse under water. Thinly slice. Peel squash. (Microwaving on high for a couple of min. makes this easier.) Cut into pieces same size as zucchini. Place veggies and tomatoes in a very large bowl. Add olive oil, basil, salt, thyme and rosemary. Toss to coat. Spread over two large baking sheets.
  3. Roast in top and bottom third of oven until squash is tender but not mushy, 35 to 45 min. Rotate sheets and stir veggies halfway through. Squeeze juice from lemon into a bowl. Stir in sugar and garlic. Whisk in oil. Turn cooked vegetable into a large bowl. Drizzle with half of dressing and toss. Taste and add more dressing if needed. Great warm or at room temperature or cover and refrigerate up to 2 days. Add basil and feta just before serving and drizzle some basil olive oil over the top!

Fried Polenta with Spicy Italian Sausage Pasta Sauce

 

fried polenta spicy sausage

Recipe and Photo submitted by Jennifer Brooks

Makes 6 servings

Ingredients:

  • 4 tablespoons any Olive~Me & Co EVOO, divided (perhaps try Habanero or Basil olive oil instead)
  • 2 tbs butter
  • 3-6 cloves garlic, minced  (to taste)
  • 4 Italian sausages – removed from casing
  • 4 green onions, diced
  • 1/2 red pepper, chopped
  • 1 zucchini, diced
  • 1 package mushrooms, halved
  • 1 tube of ready to heat polenta
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • fresh parsley, chopped, to taste
  • 1 (15 ounce) can tomato sauce
  • 1 (14.5 ounce) can stewed tomatoes  (with juice)
  • 1 (6 ounce) can tomato paste
  • 1/2 cup red wine
  • cayene pepper (to taste)
  • 2 tablespoons white sugar
  • salt,  to taste
  • 1/2 cup water (if needed)

Directions:

Sauce:

  1.  Heat olive oil in a large skillet or dutch oven over medium-high heat. Saute garlic 1 minute. Place sausage in skillet with garlic until browned.
  2. Stir in mushrooms, basil and oregano; cook 5 minutes. Stir in tomato sauce, stewed tomatoes and tomato paste. Then add red wine, zucchini, red peppers, cayenne, green onions, parsley,  and sugar. Season with salt, to taste. Reduce heat to low and simmer for 1 to 3 hours (add water if sauce is too thick).

Polenta: (begin 20 min before sauce is ready)

  1. Run sharp knife under hot water, then slice polenta into 1/2 inch slices (3 per serving)
  2. Heat 2 tablespoons oil and 1 tablespoon butter in a large non-stick pan, over medium heat until bubbling.
  3. Place 4 – 6 slices of polenta into pan and heat on both sides until lightly browned (the longer you cook them, the crispier the result).
  4. Place three slices  of polenta onto each plate and spoon sauce over the top

 Serve with garlic bread or toasted baguette.

 

 

Olive~Me & Co Oil-Poached Tuna with Warm Tomatoes & Herbs

Recipe adapted from Food & Drink Magazine – Spring 2015

Serves 6

Ingredients:

  • 1 cup any plain Olive~Me & Co Extra Virgin Olive Oil (or try our Basil Olive Oil for extra basil flavour)
  • 5 cloves garlic, peeled
  • 1 ½ cups loosely packed basil leaves, divided
  • 3 sprigs thyme
  • 2 B.C. albacore tuna loin steaks, 1 inch thick, each 12 to 14 oz
  • salt and freshly ground black pepper
  • 2 cups multicolored cherry tomatoes
  • ½ cup loosely packed flat-leaf parsley leaves
  • ¼ cup loosely packed tarragon leaves
  • ¼ cup loosely packed chervil or mint leaves
  • 1 tsp lemon juice

Directions:

  1. In a deep skillet just large enough to hold the 2 pieces of fish side by side, heat Olive-Me & Co EVOO, garlic, 1 cup basil and thyme over medium-low. Gently simmer aromatics for the 10 minutes; remove herbs and garlic and discard solids.
  2. Season tuna generously with salt and freshly ground pepper. Add fish to oil in skillet, increase heat to medium; return to a simmer. Reduce heat to medium-low to maintain a gentle simmer and cook for 3 minutes per side for medium-rare. Allowing as much oil as possible to drain back into skillet, remove fish to a cutting board and let rest while preparing tomatoes and herbs.
  3. Add tomatoes to oil; cook for 5 minutes, stirring occasionally. Using slotted spoon, remove to a bowl.
  4. In a separate small bowl, combine remaining 12 cup basil, parsley, tarragon and chervil. Dress with 1 Tbs warm poaching oil, lemon juice and a pinch of salt; toss to combine.
  5. Slice tuna into generous ½ inch thick slices. Divide fish, tomatoes and herbs amongst 6 plates.

Note: this dish is best warm or room temperature.