Olive-Me & Co.’s Rib Steak with Parsley Pesto

image source bbqwar.com

image source bbqwar.com

Recipe adapted from Food & Drink magazine – Winter 2015

Ingredients:

  • Salt and freshly ground pepper
  • 2 rib steaks about 3 inches thick (get them as similarly sized as possible so they cook at the same rate)

Parsley pesto:

  • 1 tsp chopped garlic
  • 1/3 C oregano or cilantro leaves
  • 2 cups Italian parsley leaves
  • 1 tsp chili flakes
  • 1 tsp ground cumin
  • 2 Tbs red wine vinegar (for a sweeter outcome, try our Rosato Wine Vinegar)
  • ½ cup any Olive-Me & Co Extra Virgin Olive Oil (or try our roasted garlic olive oil)
  • 2 Tbs any Olive-Me & Co Extra Virgin Olive Oil

Directions:

  1. Salt and pepper the rib steaks and place in fridge for 2 hours before cooking
  2. Preheat oven to 450 F
  3. Place garlic, oregano or cilantro, parsley, chili flakes and cumin in a food processor. Pulse to combine, but leave a little texture. Stir in red wine vinegar and olive oil. Set aside.
  4. Heat ovenproof skillet over high heat, then add 2 Tbs olive oil. When oil is hot, add steaks and sear 5 minutes per side.
  5. Transfer skillet and steaks to the oven and roast 8 – 10 minutes for medium-rare.  Place on carving board and let sit for 10 minutes before carving.
  6. Cut into ¼ inch slices. Drizzle with pesto.

 

Olive-Me & Co Warm Arugula, Olive & Tomato Salad

image source www.muttandchops.com

image source www.muttandchops.com

Recipe adapted from Food & Drink Magazine – Spring 2015

Serves 4

Ingredients:

  • ¼ cup any plain Olive-Me & Co Extra Virgin Olive Oil
  • ¼ cup red wine vinegar
  • 2 tsp Sutter Buttes Traditional or Chardonnay Mustard
  • 2 cups grape tomatoes
  • 1 cup thinly sliced red onion
  • ¼ cup chopped, pitted, dry-cured black olives
  • 2 cloves garlic, minced
  • 4 cups packed arugula
  • salt and freshly ground pepper
  • 6 cups torn romaine lettuce hearts

Directions:

  1. Whisk together 2 Tbs Olive-Me & Co EVOO, the vinegar and Sutter Buttes mustard in a small bowl; set aside.
  2. Heat remaining 2 Tbs Olive-Me & Co EVOO in a large skillet over medium-high heat. Add tomatoes, onion and olives and sauté for about 3 minutes or until softened. Add garlic and sauté for 1 minute or until fragrant but not browned.
  3. Pour in vinegar mixture, then add arugula. Stir just until arugula is wilted, for about 1 minute. Remove from heat and season to taste with salt and pepper.
  4. Divide romaine lettuce equally between individual salad plates, then top with warm tomato mixture.

Olive~Me & Co’s Shaved Fennel with Ricotta Salata

Recipe adapted from LCBO : Viva La Prima-Vera! P. 19

Serves 4

Ingredients:

Fennel:

  • 1 small bulb fennel
  • 6 cups baby spinach
  • 6 oz (175 g) Ricotta Salata

Shallot Vinaigrette:

  • 2 tsp Sutter Buttes Chardonnay mustard
  • 2 tsp chopped tarragon
  • ¼ cup finely chopped shallots
  • ¼ cup red wine vinegar
  • ½ cup any Olive~Me & Co EVOO
  • Salt and freshly ground pepper
  • 2 Tbs chopped parsley

Instructions:

  1. Cut core from fennel and remove top and cut in half then thinly slice. Place in bowl and mix with spinach.
  2. Shave ricotta with a vegetable peeler and toss with vegetables.
  3. Whisk together mustard, tarragon, shallots and vinegar.  Slowly whisk in Olive~Me & Co EVOO. Season well with salt and pepper. Toss with salad and finish by sprinkling with parsley.

Olive~Me & Co’s Roasted Potato & Mushroom Salad

Ingredients:

  • 10.5 oz.  mushrooms, trimmed
  • 2 T. Olive~Me & Co’s Porcini Olive Oil (or our White Truffle Olive Oil)
  • Salt and pepper
  • 1 lb. potatoes, quartered
  • ¼ cup fresh parsley
  • 2-3 t. Red Wine Vinegar
  • 2 T. capers

Ingredients:

  1. Preheat oven to 450.
  2. On a baking sheet, toss mushrooms with oil, season with salt and pepper.
  3. On a second baking sheet, toss potatoes with oil and season with salt and pepper. Roast until mushrooms are browned and potatoes are cooked through, about 20 minutes.
  4. Transfer to a bowl and toss with parsley, vinegar and capers.