Roasted Garlic and Butter Olive Oil Mashed Potatoes
6 garlic cloves, unpeeled 1/2 C milk
5 Tbsp AoO's Butter Olive Oil salt and pepper to taste
1 Tbsp finely chopped parsley
1.5 lbs baking potaotes cut into 2" chunks
Preheat oven to 325°F. Place garlic cloves in a small baking dish. Drizzle w/ 2 T oil and sprinkle w/ parsley. Cover w/ foil and bake until very soft, 35-40 min. Remove from oven and squeeze garlic from skins into small bowl. Mash w/ fork. Strain oil through fine-mesh sieve held over the garlic and mix well. Meanwhile, place potatoes in saucepan and add water to cover by 1". Bring to a boil and cook, uncovered, until tender, about 20 min. Just before the potatoes are ready, in a small saucepan over low heat, combine remaining olive oil and milk and heat mixture is hot. Drain potatoes, transfer to a warmed bowl, and mash well with a fork or potato masher. Add butter mixture to potatoes and stir until smooth. Mix in garlic. Season w/ s&p. Serves 4-6.
Wild Mushroom Risotto
1/2 oz dried porcini mushrooms 1 C Arborio rice or medium-grain rice
4 C water 1/4 C dry red wine
1/2 Tbsp AoO's Wild Mushroom & Sage Olive Oil 1/2 C grated Parmesan cheese
1/2 large onion, finely chopped Minced fresh parsley
2 cloves garlic, minced Additional grated Parmesan cheese
Rinse dried mushrooms briefly under running water to remove any dirt. Combine mushrooms and water in large pot. Cover and simmer over low heat until mushrooms are tender, about 5 minutes. Using slotted spoon, remove mushrooms from mushroom broth. Season broth with salt and pepper and reserve. Chop mushrooms. Heat oil in heavy large saucepan over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add mushrooms and stir 2 minutes. Mix in rice and continue stirring 1 minute. Pour in wine and simmer until liquid is absorbed, 3 min. Add broth to rice and cook, stirring occasionally until rice is tender and very creamy, about 20 minutes. Stir in 1/2 cup Parmesan. Season to taste with salt and pepper. Ladle risotto into bowls and garnish with parsley. Serve, passing additional Parmesan separately.
Arugula Pesto Linguini
1 box linguine pasta cooked based on box instructions 1/2 C finely grated Pecorino Romano
12 oz baby arugula washed and spun dry 1 tsp pepper
4 med garlic cloves, peeled Salt to taste (>1 tsp)
1 tsp lemon juice 2/3 C any of AoO’s EVOO selections
1/2 C hulled, toasted pumpkin seeds
Combine arugula, garlic, lemon juice, half of cheese, pumpkin seeds, in a food processor. With the motor running, slowly drizzle in oil and process until evenly blended (>1 Min). Season well with s&p.
Toss pasta with arugula pesto and mix until evenly combined. Serve immediately with reserved cheese sprinkled on top.
Polenta with Gouda and Roasted Vegetables
3 Tbsp AoO's Tuscan Herb Olive Oil To taste Salt and freshly ground pepper
1 small eggplant, cubed 1 C stone-ground polenta
2 small zucchini, cubed 1 Tbsp AoO Butter Olive Oil
2 small yellow squash, cubed 1 C Parmesan cheese, grated
1/2 medium red onion, cubed 2 C Gouda, shredded
1 orange bell pepper, cubed
Preheat oven to 450°F . Oil a rimmed baking sheet and an 8" baking dish. In a large bowl, combine vegetables. Drizzle with 3 T olive oil, season with salt and pepper, and toss to combine. Arrange in a single layer on prepared baking sheet. Roast, tossing once, untilvegetables are caramelized, 20-25 min. Set aside. Reduce the oven temperature to 350°. Meanwhile, in a heavy saucepan, bring 4 C salted water to a boil over med. Stirring constantly, very slowly add polenta. Cook, stirring constantly, until polenta begins to thicken, about 5 min. Reduce heat to low and continue to cook polenta, stirring frequently, until polenta is soft, about 25 min. Add butter, Parmesan and fontina and stir until cheeses melt. Pour polenta into prepared baking dish and smooth the top. Bake just until polenta begins to set, about 15 min. Remove from oven and top evenly with roasted vegetables. Continue to bake until vegetables are heated through, abt 15 mins. Serve polenta directly from the dish. Serves 6.
Baked Potato Chips
2 lbs large baking potatoes
4 Tbsp AoO’s Herbs de Provence Olive Oil
1 lg garlic clove, peeled
Rustic’s Gourmet Rockfire Sea Salt
Freshly ground black pepper
Preheat oven 350. Slice potatoes lengthwise very thin (abt 1/16 inch). Brush 2 baking sheets with 1/2 T oil each. Rub garlic over surface, pressing hard for max juice extraction. Place baking sheets in oven to warm for 5 min. Place slices side by side on baking sheets. Sprinkle generously with S&P. Bake 7-10 min, rotate pans and bake 10-15 min. Flip potatoes and bake 5 min longer (until golden). Remove and cool on papers towels. Repeat w/ remaining potato. Eat warm/store in airtight container.
Baked Cilantro & Roasted Onion Tortilla Chips
1 12-oz package corn tortillas
1-2 Tbsp AoO's Cilantro & Roasted Onion Olive Oil
3 Tbsp lime juice
1 tsp ground cumin
1 tsp chili powder
1 tsp salt
Preheat oven 350. Cut each tortilla into 8 chip sized wedges and arrange in a single layer on a cookie sheet. Combine oil and lime juice and very lightly coat each tortilla wedge until slightly moist. Combine spices and salt in a small bowl and sprinkle on chips. Bake for abt 7 min. Rotate pan and bake another 8 min (until crisp, but not too brown). Serve with Serrano Honey Salsa.
Chipotle Lime Grilled Corn
2 Tbsp Kosher salt
8 ears fresh sweet corn
4 Tbsp AoO's Chipotle Olive Oil
4 Tbsp AoO's Persian Lime Olive Oil
4 Tbsp chili powder
Preheat grill to medium high. Bring 6 quarts of salted water to a boil. Add the corn and boil for seven minutes; remove and set aside. In small bowl, whisk remaining ingredients. Grill corn until lightly charred. Baste corn with oil mixture then serve.
Fused Olive Oil Bagels
1 Tbsp active dry yeast 2 tsp Himalayan Pink Sea Salt
2 1/2 Tbsp sugar 2 eggs
1C skim milk, warm 3 3/4 C all purpose flour
2 Tbsp AoO’s Rosemary or Blood Orange Olive Oil 1 egg white
Combine yeast and 1 T sugar in med mixing bowl. Add 1/2 C milk to mix. Allow mix to stand, providing yeast a chance to dissolve into milk. Add oil, salt, and eggs to mix and beat thoroughly. Stir in 3.5 C flour. Dough should become firm. (When using standing mixer, use dough hook for this step.) Turn dough until it is smooth and bouncy and let rise in covered, lightly oiled bowl for abt 40 min. Divide dough into 12 equally sized (approx. 4 oz) pieces. Shape dough into a round, then flatten it. Push down in center of dough with index finger (use flour on your hands) to create a hole. To stretch the center, gently pull edges and even out the dough. Allow shaped dough to sit, covered, for 20 min.Combine 1/2 T sugar w/ 3 quarts water in a large pot and bring to boil. Bring water to simmer and drop in dough circles, 3 at a time. Let sit on each side for 3 min. Remove from water with a slotted spatula. Brush egg whites on top of bagels. Bake at 375 degrees for 30 minutes.
Goat Cheese Ravioli with Mushroom and Sage Cream Sauce
1 1b. goat cheese ravioli
1/3 C thinly sliced shallots
1/3 C heavy whipping cream
1/3 C white wine
2 Tbsp AoO’s Wild Mushroom & Sage Olive Oil
2 Tbsp chopped Italian parsley
Plain or seasoned sea salt and cracked pepper to taste
Cook fresh or frozen ravioli according to package directions. For sauce, cook shallots in oil, on med-high heat for 3-5 minutes. Deglaze pan with white wine. Simmer for 2 minutes while stirring. Whisk in heavy cream; add 1 T. parsley, sea salt and pepper to taste. Serve over ravioli and sprinkle with remaining parsley.
Portobella, Spelt, and Goat Cheese Risotto
1 C spelt berries/ pearled spelt
4-6 oz sliced portabella mushrooms
1/2 Tbsp AoO's Wild Mushroom and Sage Olive Oil
1 onion, finely diced
2 garlic cloves, finely chopped
100ml white wine
1 L hot vegetable stock
1-3 oz Goat Cheese
Cover spelt with cold water for at least 60 mins. Heat olive oil in large frying pan. Add onion and garlic, cook for 2 mins, then add mushrooms and cook for a further 2 mins. Drain spelt and add along with wine. Simmer until almost all the liquid evaporates, stirring often. Stir in stock 1 cup at a time and simmer, stirring often, until all liquid is absorbed and spelt is just tender, about 20 mins total. Stir in the goat cheese and season with salt and pepper.
Baklouti Latke Waffles
2 lbs baking potatoes washed 2 Tbsp AoO's Baklouti Olive Oil
1 large onion, grated 1/2 C + 2 Tbsp all-purpose flour
2 tsp baking powder 4 large eggs
1 1/2 tsp fine sea salt Baklouti olive oil for greasing waffle iron
Freshly ground black pepper
Heat oven to 350. Lightly oil a large baking sheet and set aside. Coarsely grate the potatoes by hand or on the disc of a food processor, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 min after last batch is added to water, then drain well in a colander. Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in eggs, Baklouti, salt, pepper, baking powder, and flour. Heat waffle iron to high heat. Once hot, coat with Baklouti. Heap some latke mixture on top and spread it into an even layer. Cook until deep golden brown and then transfer to a baking sheet and place in oven to keep warm.
Olive Oil Lemon Garlic Potatoes
2 lbs waxy skin potatoes cut into quarters
1/2 C AoO Lemon Olive Oil
5 cloves fresh garlic, minced
3 Tbsp AoO Oregano White Balsamic
1/2 C chicken stock or water
2 tsp kosher salt
fresh ground black pepper
Preheat oven to 400'. Whisk marinade except water in large bowl. Toss potatoes with marinade and arramge in a simple layer on a large baking sheet. Add water or stock to bottomof pan with potatoes. Cook for 40 minutes, until water is evaporated and the potatoes are crusty golden brown.
Roasted Garlic Fingerling Potatoes
1 1/2 lbs fingerling potatoes
4 Tbsp AoO's EVOO
8 garlic cloves, sliced
1 Tbsp freshly chopped Italian parsley leaves
Freshly ground black pepper
Rustic Lemon Rosemary Sea Salt
Preheat the oven to 350F. In a casserole dish, mix together the potatoes, oil, garlic, parsley, salt, and pepper. Roast for 20 minutes or until the potatoes are tender.
Grown Up Mac and Cheese
1 1/3 C macaroni
1/2 C dry white wine
1 Tbsp AoO Black Truffle Oil
1 1/4 C chicken or vegetable stock, warmed
1/2 C parmesan cheese, finely grated
1 Tbsp flour
3 oz. goat cheese, or cream cheese
freshly ground pepper
Cook the macaroni according to the package. Meanwhile, in a small saucepan, reduce the wine over high heat until thick, syrupy and reduced in volume to about 2 T Drain pasta, place in a bowl and toss with truffle oil. Add the stock to the reduced wine and adjust the heat to medium.
Mix together the parmesan and flour so that the flour coats the parmesan. Add to the wine-stock mixture and stir until the cheese has been melted and mixture thickens slightly. Add the pasta and cheese and stir until the cheese is completely melted. Season to taste with freshly ground pepper and enjoy immediately.
Greek Pita Chips and Hummus
4-5 large pita rounds, cut into small wedges
3/4 C AoO's Garlic Olive Oil, plus more for garnish
2 tsp AoO's Olympia Seasoning
2 (15-oz) cans chickpeas, drained and rinsed
1/2 lemon, juiced
2 Tbsp roughly chopped fresh parsley leaves + more for garnish
1 1/2 tsp salt
1/2 tsp AoO's Toasted Sesame Oil
1/2 to 1 tsp ground cumin
12 to 15 grinds black pepper
1/4 C water
Paprika, for garnish
Preheat oven to 350-400 degrees. Place pita wedges onto a cookie/baking sheet. Combine Olympia seasonings and 1/4 C garlic olive oil in a bowl and brush onto tops of pita wedges. Place in oven for about 10-15 min.
In a blender combine remaining 1/2 C olive garlic olive oil and all the ingredients except the parsley and paprika to be used for garnish. Blend on low speed until smooth. If the mixture is too dry and you're having trouble blending it, add a few tablespoons of olive oil to help things along.
Scrape the hummus onto a plate. Sprinkle the paprika over the top, drizzle lightly with olive oil, scatter some parsley on top, and serve. You can make the hummus up to a couple of hours before you serve it.
Crispy Salt & Vinegar Smashed Potatoes
Tuscan Herb Linguini
Lemon Dill Salmon w/ Asparagus & Pasta
Chipotle Blueberry Grilled Cheese w/Peach Balsamic
2 pounds mixed baby potatoes (Yukon Gold, red, etc.)
1 Tbsp Rustic Sea Salt + additional for sprinkling
1.5 Tbsp AoO’s Butter EVOO
2 Tbsp AoO’s Tuscan Herb or Garlic Olive Oil
2 Tbsp AoO’s A-Premium White Balsamic or Champagne Balsamic Vinegar
2 Tbsp chopped fresh chives
Freshly ground black pepper
Preheat oven 450°F. Line lrg baking sheet w/ parchment paper. Add potatoes and salt to a med saucepan. Cover w/ water and bring to a boil. Reduce heat and simmer until potatoes are tender, abt 20 min. Drain and return potatoes to pan. Add butter oil and gently toss to coat. Transfer potatoes to prepared baking sheet, spreading them out in a single layer. Using a heavy mug, smash each potato to abt 1/2” thickness. Bake for 20 min. Remove from oven and turn each w/ spatula. Drizzle w/ olive oil and continue baking for 20 min more. Once baked, sprinkle w/ vinegar, chopped chives, s&p. Serve hot.
Spring Asparagus and Snap Pea Penne Salad
5 quarts water
1 seedless orange
1 Tbs. salt, plus more, to taste
2 Tbsp AoO's Sherry Vinegar
3/4 lb. Penne Pasta
Ground pepper, to taste
5 Tbsp AoO's Blood Orange EVOO
3 Tbsp finely chopped chives
1/2 lb. asparagus,cut diagonally
1 orange, cut into 6 wedges
1/2 lb. sugar snap peas
Cook pasta according to box. Drain pasta and immediately toss it w/ 1 T. oil. Cover and cool completely in fridge for 1hr. Bring another lrg pot of salted water to a boil over high heat. Add asparagus and cook until tender, 4-5 min. Using a slotted spoon, remove asparagus, drain and cool completely in fridge. Add sugar snaps to water, return to a boil and cook until tender, 1-2 min. Drain sugar snap peas and cool completely in the fridge. Using a zester or grater, shred zest of orange. Juice orange. Whisk together remaining oil, zest, oj, vinegar, salt and pepper. Add pasta, asparagus, sugar snaps and chives. Toss to mix well.
Delicious Denissimo Tortellini
3 Tbsp AoO’s Wild Mushroom & Sage Olive Oil
1 onion, chopped
5 slices pancetta bacon, raw
1 (9 oz) package cheese-filled tortellini
2 Tbsp AoO’s Denissimo Balsamico or Traditional 18 Yr Aged Balsamic
2 Tbsp grated parmesan cheese
Heat 1 T oil in a large skillet over med heat. Sauté onion and bacon until onion is translucent and bacon is brown; remove from skillet and drain on paper towel. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 min (until al dente; drain). Return onion and bacon mix to skillet and add cooked tortellini. Toss w/ 2 T oil and heat through. Place in serving dish or bowl, sprinkle with vinegar and cheese and serve immediately.
Grilled Corn & Avocado w/ Lime Vinaigrette
1 ripe avocado, diced 3 Tbsp AoO Persian Lime olive oil
2 ears of fresh corn, grilled S&P, to taste
2 Tbsp fresh cilantro, chopped 1 clove garlic, minced
Juice of 1 lime Dash of cayenne pepper
Add dressing ingredients in small bowl and whisk to combine. Set aside. Remove husks from corn and grill over med heat for 10 min. Corn should have some brown spots and be tender and not mushy. Cut corn off cob then scrape cob with back of knife to get the juices. Set aside let cool. Dice avocado and chop cilantro. Combine avocado, cilantro and grilled corn w/ lime dressing and mix gently so everything is evenly coated. Be careful not to mash avocados. Let salad sit for 10-15 min to let flavors mingle. Taste and adjust seasoning as needed. Enjoy.
Lemon-Caper Parmesan Potato Salad Bites
12 small red potatoes, halved 2 Tbsp chopped drained capers
2 tsp AoO’s Robust EVOO 1 1/2 tsp lemon juice
1/2 C light sour cream 1/2 tsp each of S & P
2 Tbsp minced fresh chives, divided 2 Tbsp grated Parmesan
2 Tbsp butter, melted
Preheat oven 450°. Meanwhile, combine potatoes and oil; toss to coat. Arrange potatoes, cut sides down, in a single layer on a parchment paper lined baking sheet. Bake at 450° for 20 min. Turn potatoes; bake 10 min. Remove and cool 20 min. Preheat broiler to high. Meanwile, Using a paring knife, carefully cut a circle in the cut side of potatoes. Using a melon baller or sm spoon, remove pulp from potato, leaving a thin shell. Combine pulp, sour cream, 1 T chives, and next 5 ingredients (through pepper). Evenly fill potato shells with filling; sprinkle with cheese and remaining 1 T chives. Broil potatoes for 2 min or until cheese is lightly browned.
Light & Simple Dill Potato Salad
1 1/2 lb. small, red-skinned potatoes
1 garlic clove, minced or grated
Zest and juice of 1 lemon
2 Tbsp AoO A Premium White Balsamic
4 Tbsp AoO Dill Olive Oil
1 tsp salt
1/2 tsp ground black pepper
2-3 green onions, minced
2 Tbsp chopped pimiento, drained
Scrub the potatoes well to remove all traces of dirt. Place the potatoes in a large pot of salted water and bring to a boil. Cook 10-12 minutes or until the potatoes are tender.
While the potatoes cook, make the dressing. Combine the dill, garlic, lemon juice and zest, white wine vinegar, olive oil, salt, and pepper in a small bowl. Stir until well combined.
Drain the potatoes and cut into bite-sized cubes. In a large bowl, combine the potatoes, green onions, pimiento, and the dressing mixture. Toss well. Serve warm.
Maple Balsamic Roasted Pecans
3 Tbsp AoO’s Maple Dark Balsamic
3/4 C light brown sugar
1/4 C AoO’s Any Varietal EVOO
4 C raw pecans (2 8oz bags)
Preheat oven 350. Combine brown sugar, balsamic, EVOO, and water ina medium sized bowl. Whisk together well. Add pecans to glaze. Use a large spoon to make sure all pecans are coated well. Line a baking sheet with foil and brush with EVOO. Spread pecans onto the baking sheet in a single layer. Roast pecans in oven for 20 min tossing 2-3 times throughout cooking time. With different ovens varying in temperature, it’s a good idea to keep an eye on the pecans during the last 3 min as they can burn easily. Remove pecans from oven and stir frequently for about 5 min to prevent clumping.
Chipotle Sweet Potato Bites
2 Tbsp AoO’s Chipotle Olive Oil
2 sweet potatoes, skin on sliced into 1/4” cross sections
1 1/4 tsp kosher salt, divided
3/4 tsp black pepper 1/2 tsp smoked paprika
1/3 C grated Ashe County Mountain Cheddar 4 slices cooked bacon, chopped
2 avocados, peeled. Pitted, diced 3 Tbsp chopped cilantro 2 Tbsp non-fat Greek Yogurt
Preheat oven to 425. Line 2 baking sheets w/ foil, then brush with 1/2 T Chipotle oil each. Arrange potato slices in single layer, brushing tops w/ remaining oil. Sprinkle w/1 tsp s&p. Roast 20-25 min, until golden brown, rotating pans and changing their positions on the upper/lower racks halfway through. Flip, then roast for 8 min. Remove from oven, sprinkle w/ cheddar, then return to oven for 3 min, until cheese is bubbly. In sm bowl, combine avocado through smoked paprika & 1/4 tsp salt. Mash lightly with fork, but still leave mix slightly chunky. Set aside. Once crisps have baked, top each with a dollop of avocado mixture, chopped bacon, and cilantro.
1-1/2 C cooked or canned chickpeas, plus 3 Tbsp liquid from the can or the water they were cooked in
3 cloves of garlic, coarsely chopped
1 tsp salt
Juice of 1 lemon
2 Tbsp Olive Wood Smoked Olive Oil
Sweet paprika for garnish
Optional: If cooking the chickpeas from scratch, add 1 tsp. baking soda to the water. This will soften them and help the skins float to the top, where they can be skimmed off. This makes the hummus much creamier!
Combine all ingredients together in a food processor, only adding the reserved chickpea liquid to the mixture if it seems too dry. Puree for around 1 minute until smooth but not watery, then sprinkle paprika over the hummus before serving.
Southwest Pesto Pasta
1/2 C baby leaf spinach, chopped
1/2 C cilantro, chopped
1/2 C sun-dried tomatoes in oil
1/3 C AoO Cilantro Roasted Onion Olive Oil
1Tbsp diced green chilies, or jalapeno for more heat
1 Clove of garlic
*Pasta of your choice*
In blender or food processor, process all ingredients until mixture is smooth scraping down the sides of the blender with a rubber spatula as needed. Salt and pepper to taste. Serve over drained hot pasta of your choice.
Garnish with fresh Cilantro or flat leaf parsley.
Summer Harvest Wild Rice Salad
1/2 garlic clove, finely grated 1/2 C brown long-grain rice
1/4 C AoO Wild Mushroom & Sage Olive Oil 1/2 Cwild rice
2 Tbsp AoO Gravenstein Apple Balsamic 1/4 C roasted sunflower seeds
4-1/2 tsp lemon juice 1 cob’s worth of fresh corn kernels
Just a pinch or two of a mild curry powder 3 Tbsp chopped red onion
Salt & Pepper 3 Tbsp finely chopped parsley
Dressing: Whisk together garlic, lemon, vinegar, and curry powder in a small bowl. While constantly whisking, add olive oil gradually to emulsify. Feel free prepare the dressing 1-3 days ahead.
Assembly: Combine brown rice and 1 cup water in a saucepan with a little salt and bring to a simmer. Reduce heat, cover and cook until water is absorbed and rice is tender. Remove from heat & let stand 10 minutes, then spread out on large-rimmed baking sheet until cool. In another saucepan cook the wild rice in 1-1/2 cups of simmering water for 35-45 minutes until it puffs open. Drain and spread out next to the brown rice.
In the final serving bowl, mix together both rices, sunflower seeds, corn kernels, red onion and parsley. Add salt and pepper to taste. Drizzle with dressing and and toss to coat, then refrigerate as needed. Serves 3.
Olive Oil Mashed Potatoes
1/2 C of AoO EVOO 1/2 C milk
1.5 lbs Yukon Gold Potatoes 2 tsp Kosher salt
1.5 lbs Russet or Idaho Potatoes
Wash, peel and cut potatoes. (Using 2 types of potatoes results in the best texture.) Put diced potatoes in a large pot and cover with salted, cold water. Bring to a boil. Lower to simmer and cook for 10-15 minutes until tender. Drain and return potatoes to pot. Mash with a potato masher- then add milk. Continue mashing until potatoes are mostly smooth. Add Olive oil, continue to mash until potatoes are creamy. Salt to taste.
Mashed potatoes without butter are heart-healthy, surprisingly creamy and easy to make!
2 slices sourdough bread 1/2 C fresh blueberries
Havarti, Brie, or Goat Cheese 1 Tbsp AoO's Chipotle Olive Oil
Fresh spinach or arugula 2 Tbsp AoO's Peach Balsamic
In small saucepan, combine blueberries and vinegar. Cook over med heat until blueberries begin to pop and are juicy. Remove from heat and set aside. Spread oil on each side of each slice of bread. Evenly place cheese on one side top w blueberries and additional slices of cheese. Top with other slice of bread Heat a skillet over med-high heat. Place sandwich, butter side down, in pan. Cook 2-3 min on each side (until lightly toasted and cheese melts). Remove from pan. Open sandwich and stuff with spinach. Serve immediately.
Lavender, Goat Cheese, Pear, & Onion Pizza
3 C thinly sliced red onions 1/3 C goat cheese
3 tsp AoO’s Herbs de Provence olive oil, divided 1 tsp dried oregano
2 garlic cloves, minced 8 basil leaves sliced
1 prebaked 12-inch thin pizza crust 1/4 tsp pepper
2 medium pears, peeled and sliced Drizzle AoO’s lavender Balsamic
3/4 C shredded mozzarella
In a large nonstick skillet coated with cooking spray, saute onions in 2 teaspoons oil until tender. Add garlic; sauté 2-3 min longer. Place crust on an ungreased 12”. pizza pan; spread with onion mixture to within 1” of edges. In same skillet, sauté pears in remaining oil until tender. Arrange over onion mixture. Sprinkle w/ cheeses. Bake at 450 10-12 minutes (until edges are lightly browned). Sprinkle w/ basil, oregano and pepper.
1 pound fresh wild salmon fillet(s)
1 bunch of thin, tender asparagus, woody stems discarded,
1 pound dried Pappardelle pasta cooked al dente
1 thinly sliced shallot
1 clove minced garlic
1/2 C crisp, dry white wine
2 C heavy cream
5 Tbsp AoO's Wild Dill Olive Oil
3 Tbsp fresh squeezed lemon juice
1 Tbsp fresh dill and/or flat leaf parsley to garnish
salt and fresh ground pepper to taste
Rub salmon and toss asparagus spears w/ mixture of 2 T olive oil whisked with 1T lemon juice. Season both salmon & asparagus liberally w/ salt and fresh ground pepper. Grill/broil until just cooked, (err on the side of under-cooking w/ both salmon and asparagus. After grilling, cut the asparagus in to 2" pieces and break the salmon in to large meaty chunks and set aside. Cook the dried pasta based on the package directions. In a saute pan, heat 2 T olive oil over med heat. Add shallots and cook until tender. Add garlic and saute for 1 min being careful not to burn garlic. Add wine and lemon juice. Continue cooking until liquid is reduced by 1/2. Add the cream and remaining olive oil. Stir until mixture simmers and thickens. Season w/ salt & pepper to taste. To serve, add asparagus to pan with the sauce and cook for an additional two minutes, being careful not to make mushy. Add the salmon chunks and cook to warm through, being careful not to break the chunks up. Ladle over drained pasta and serve garnished with dill and or flat leaf parsley.
Tortellini and Tomato Salad
2 (9-oz.) packages refrigerated cheese-filled tortellini
1/2 C AoO Tuscan Olive oil
1/2 C freshly grated Parmesan cheese
3 Tbsp fresh lemon juice
2 garlic cloves
1 tsp Worcestershire sauce
1/2 tsp salt
2 C baby heirloom tomatoes, quatered
1 C fresh corn kernels
1/2 C thinly sliced green onions
1/2 C coarsely chopped fresh basil
Salt and pepper
Prepare tortellini according to package directions. Meanwhile, process olive oil and next 5 ingredients in a blender until smooth. Toss olive oil mixture with hot cooked tortellini, tomatoes, and remaining 3 ingredients. Season with salt and pepper to taste.
1/4 C AoO's Tuscan Herb Olive Oil
1/4 C toasted pine nuts
4 med tomatoes, chopped
1-2 Tbsp AoO’s Traditional or Neapolitan Herb Balsamic
2 tsp fresh oregano, chopped
S&P to taste
16 oz linguine or angel hair pasta, cooked as directed
6 oz Feta cheese, crumbled
Heat oil in heavy med skillet over med-high heat. Add pine nuts and garlic and sauté until light brown, about 3 min. Stir in tomatoes, balsamic, and oregano. Season w/ S&P. Pour over pasta and toss thoroughly. Sprinkle w/ feta. Serve immediately.
Baklouti Chili Corn Bread
2 C whole wheat flour
1/2 C yellow cornmeal
2 Tbsp honey
1 Tbsp baking powder 1
1 tsp kosher salt
1 1/2 C whole milk
2 large eggs, lightly beaten
1/2 C AoO Baklouti Chili Olive Oil
8 ounces sharp grated Cheddar, 2 ounces reserved
1/3 C chopped scallions, +2 tablespoons reserved
2 Tbsp (1 small pepper) seeded finely diced fresh Anaheim pepper
Preheat the oven to 350 degrees F. Grease a 9 by 9"inch baking pan with Baklouti Olive Oil.
Combine the flour, cornmeal, honey, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and Baklouti Olive Oil. With a wooden spoon, stir the wet ingredients into the dry. Mix in the grated Cheddar, scallions and Anaheim peppers.
Pour the batter into the prepared pan, smooth the top, and sprinkle with the reserved grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.
All Natural Dog Biscuits
1 C organic rolled oats
1 Tbsp organic mint, finely chopped
1/2 C nonfat dry milk
1/2 tsp sea salt
2 large organic eggs
1 C organic, olive oil peanut butter, made with Leccino, Frantoio or Picual - (either chunky or smooth)
1/2 C + 1 Tbsp cold water, or enough to make the dough come together
Make the olive oil peanut butter using the recipe link above. Preheat the oven to 300°F. Lightly grease a couple of baking sheets, or line them with parchment. Mix together the rice flour, oats, mint, dried milk, and sea salt. Add the eggs and peanut butter, stirring to combine; the mixture will be crumbly. Add enough water to bring the dough together. To make biscuits using a dog-bone cutter, roll the dough about 1/4" thick, and cut with a 3 1/2" cutter (or the size of your choice). Gather and re-roll the scraps, and continue to cut biscuits until you've used all the dough. To make dog cookies, drop the dough in walnut-sized balls onto the prepared baking sheets. Flatten them to about 1/4". Bake the biscuits for about 40 to 60 minutes, baking the smaller cookies for a shorter amount of time. When finished, the biscuits will be dark golden brown, and will be dry and crisp all the way through. Remove the biscuits from the oven, and cool right on the pans.
Yield: about 42 larger (3 1/2" dog-bone) biscuits, 60 smaller (round) biscuits.
All Natural Peanut Butter
2 C roasted, unsalted peanuts
1/2 tsp salt (optional)
1 Tbsp granulated sugar(optional)
1/4 C AoO EVOO
Place the peanuts in the jar of your blender. Add the salt and sugar if using. Pour the olive oil over the peanuts and wait 30 seconds until the oil flows to the bottom of the jar. Turn the blender on high. Process until the desired level of creaminess or up to two minutes for super creamy peanut butter. It may be necessary to turn of the blender a few times and scrape down the sides of the blender jar. Store tightly covered in the refrigerator for up to 6 weeks.
Makes 1 1/2 cups natural peanut butter
White truffle Mashed Potatoes
6 pounds Yukon Gold potatoes, unpeeled
1/4 C+ 1 Tbsp AoO Butter Oilve Oil
2 medium cloves garlic
1 C half & half
1 Tbsp AoO White Truffle Oil
1 C grated Asiago Cheese
Pink Hymilayian Sea salt & fresh cracked black pepper to taste
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.
2 Tbsp butter at room temperature
2 Tbsp AoO Garlic Olive Oil
2-3 large cloves of garlic, grated (about 2 tsps.)
1/8 tsp salt
1 Tbsp minced parsley
Add butter, olive oil, garlic, and salt to a small bowl and use
a fork to mash all the ingredients together. Once the mixture
Stir in the minced parsley.
Cut the baguette in half lengthwise, then split piece down
the middle as if you’re going to make a sandwich.
Spread the garlic mixture onto the bread and toast in a
toaster oven, or in a regular oven set to broil.
5 large potatoes unpeeled and sliced into wedges
5 Tbsp AoO Garlic Olive Oil
2 tsp salt
2 tsp Classic Italian seasoning
1/2 C Parmesan cheese
Preheat oven to 400 degrees F.
Place the potato wedges in a bowl ,
Drizzle Garlic Olive Oil and toss to coat.
Sprinkle salt, Italian seasoning and Parmesan cheese tossing
Place the potato wedges skin down onto a baking sheet,
making sure not to overlap. Bake for 30 minutes or until the
potatoes are fork tender and golden.
Rosemary Bread Knots
1/4 C AoO Rosemary Olive Oil
1 Tbsp chopped fresh rosemary
2 1/4 tsp (1 packet) active dry yeast
1 C warm water
3 1/4 C bread flour
1 3/4 tsp Rustic Sea salt
extra flour for dusting
additional 1/2 C AoORosemary Olive Oil
In a small bowl, combine Rosemary Olive Oil
and rosemary; steep for at least 30 minutes.
Pour yeast into 1 cup of warm water (about 105 to 110
degrees, no warmer). Stir to dissolve the yeast and let stand
for 5 to 10 minutes. Mixture should foam and bubble (a sign
that the yeast is still good).
Insert paddle attachment into your stand mixer. Pour yeast
mixture into the mixing bowl. Add 1/2 cup of flour and the salt
and mix on low speed until incorporated. Keep adding 1/2 cup
increments of flour until all flour is used up and incorporated.
Remove paddle attachment and replace it with dough hook.
With dough hook, knead on low and slowly pour in the olive
oil/rosemary mixture. Increase to speed 3 and let the machine
knead for about 2 minutes.
With your hands, roll one piece into a 12-inch-long rope. If the
dough starts to stick, wipe your counter with a damp towel.
Wrap the dough around your fingers into a loose knot. Wrap
the left end of the dough up and over the loop. Wrap the
right end down and around the loop. Lightly squeeze the two
ends of dough together in the center to
Gently squeeze the whole piece of dough into a nice rounded
shape. Put the roll, pretty side up, on a baking sheet. Coat the
top lightly with olive oiland cover loosely with plastic wrap.
Let the rolls sit at room temperature until they just begin to
swell, 30 minutes to 1 hour for room-temperature dough.
Preheat oven to 450
Remove plastic wrap and lightly brush each roll with olive oil .
Bake at 450 for 10 minutes. Reduce heat to 375 and bake
an additional 10 to 15 minutes, until browned
1 lb. shell-shaped pasta (conchiglie)
½ C pine nuts
1 pint cherry tomatoes
1 bunch scallions (finely diced red onion is nice, too)
3 roasted red peppers (or used jarred)
1 bunch fresh basil
AoO Basil Olive Oil
freshly cracked pepper
1 lemon, halved
freshly grated Parmigiano Reggiano
Bring a large pot of water to a boil. Add pasta and a large
pinch of kosher salt. Cook about 8 minutes or until done. Drain
and set aside.
Meanwhile, place pine nuts in a small skillet over low heat.
Toast, stirring often to avoid burning. Remove from heat when
evenly golden brown. Set aside.
Cut tomatoes in half lengthwise. Remove ends from scallions
and discard. Chop thinly, using mostly the white and pale green
parts (some of the dark green is ok, too). Chop the roasted red
peppers into small strips. Cut the mozzarella into cubes about
the same size as the cherry tomatoes. Set aside.Place pasta in a large bowl. Drizzle olive oil over pasta until nicely coated. Season with salt and pepper to taste. Remove tiny leaves from basil stems and add directly to the bowl.
Chiffonade the fresh basil by stacking four to five larger basil
leaves on top of one another. Roll into a tight spiral, then cut into
thin strips . Add to the bowl. Squeeze the lemon over the top of
the whole mixture starting with just one half. Add a few handfuls
of the grated Parmigiano Reggiano. Toss gently with a large
spoon. Taste, add more salt, pepper, olive oil or lemon juice if
Rosemary Peasant Loaf
4 1/4 C all purpose flour
1/4 C potato flour
1 Tbsp Rustic Pink Himalayan sea salt
1 Tbsp light amber honey or granulated sugar
3 Tbsp+ 3 Tbsp AoO Rosemary Oil
1 1/2 C warm water
1/2C whole milk
2 1/4 tsp active dry yeast
If using a bread machine, add all of the liquid, honey/sugar, salt, and 3 tablespoons of olive oil to the pan. Then add both flours, followed by the yeast last. Follow the manufacturer's instructions for your bread machine if you intend to bake it in the machine.
If using a stand mixer or mixing kneading by hand, mix and then knead the dough for about 6 minutes. The dough should be very soft, but not sticky. Add more flour, in small amounts as needed to keep the dough from sticking. Allow to rise in a warm spot for about an hour. Lightly punch the dough down, transfer to a baking sheet lined with parchment and gently reshape in to a rustic loaf. Cover the dough with plastic wrap lightly greased with olive oil. Allow the dough to rise for 45 additional minutes
Preheat the oven to 375 and adjust the rack to the center of the oven.
Drizzle the loaf with two tablespoons of Rosemary Oil and bake for about 40 minutes, until golden brown, or a digital thermometer inserted in to the center of the loaf registers 199 degrees. Remove the loaf and immediately drizzle with remaining tablespoon of Rosemary Oil. Allow to cool for at least 10 minutes before before serving. Best served warm!
Olive Oil Breadsticks
4 C bread flour
1 1/2 C warm water
1/4 C+ 2 Tbsp AoO Garlic Oil, Rosemary Oil, Milenase Gremolata or other herby oil
1 Tbsp kosher salt
1Tbsp graulated sugar
2 1/4 tsp or 1 packet of active dry yeast
1 tsp granulated garlic
1/2 C grated Pecorino Romano
Follow the instructions for your bread maker or combine the yeast with the water and tablespoon of sugar and allow let sit for five minutes. Combine the water with flour, salt and 1/4 cup Oil. Knead for five minutes until the dough is smooth and elastic. Allow to rise for one 1 1/2 hours or until doubled in bulk.
Preheat the oven to 375.
Divide the dough in half, and those pieces in half again, and then in half again. Roll out each piece in to a long rope. Place the dough ropes on a baking sheet covered in parchment and allow to rise again for about 40 minutes to one hour.
Brush the bread sticks with the remaining Oil, sprinkle with granulated garlic, and Pecorino cheese. Bake for 35 minutes or until light golden brown. Upon removing the bread sticks. brush each one more time with Oil and serve warm.
Pizza with Balsamic Glaze
Fresh pizza dough ball (Homemade or Store bought)
2 Tbsp AoO Garlic Olive Oil
1/2 C fresh Marinara (recipe under Sauces)
1 1/2 C Mozzerella. Shredded
1/2 C cooked and crumbled sausage
1 C sliced mushrooms
1/2 C halved cherry tomatoes
1/2 C chopped onion
1/2 C green bell pepper, chopped
4 Tbsp AoO Neapolitan Balsamic for drizzling
Spread dough ball covered in Garlic Olive Oil into a pizza pan. Bake at 425 for 5 minutes. or until done, but not browned. Top with Marinara, Mozzerella, Sausage, Mushrooms, Tomatoes, Pepper and Onion. Finish baking until crust is brown and cheese is melted. Drizzle with Neapolitan Balsamic before cutting.
Grilled Caprese Sandwich
1 tsp AoO Buter Olive Oil, seperated
2 slices artisan bread
2 slices mozzerella
2 slices tomato
2 basil leaves, fresh
Heat half tsp of butter olive oilin a small skillet. Place 1 slice artisan bread in pan. Layer Mozzerells, tomato, and basil. Top with second slice of bread. When bottom is toasted, remove from pan, add other 1/2 tsp of oil and flip sandwich over to toast second side.
Tuscan Garlic Bread
Slice Italian bread and place on a cooking sheet
Lightly butter the top of each pice
Drizzle AoO Tuscan Herb Olive Oil from over the bread tops. Sprinkle Classic Italian Seasonings on top
Bake 10 minutes at 400 degrees until lightly browned.
Roasted Red Skin Wild Potatoes
1lb of red skin potatoes washed/squared
½ C of Parmesan Cheese
¼ C of AoO Wild Mushroom & Sage Oil
2 Tbsp of AoO's Steak Seasoning ( recipe under sauces)
Preheat Oven to 450 degrees
Spray baking sheet with cooking spray and spread potatoes on baking sheet in a single layer
Roast potatoes until fork soft
In a bowl toss roasted potatoes with oil, parmesan cheese, and steak seasoning
Cheesy Grilled Corn
3/4 C AoO Garlic Mayonaise (recipe in sauces) or store bought Mayonaise
2 tsp AoO Persian Lime Oil
3/4 C Feta or Parmesan cheese, crumbled
1C chopped cilantro
2 tbsp Chipotle Honey
1 lime, cut into wedges
6 ears sweet corn
Rub Persian Lime olive oil all over the corn. Grill until there are grill marks and the corn is tender. SLOWLY rub corn in Mayonaise so it doesn't drip off. Top with cheese and cilantro, drizzle with honey.
Rosemary Roasted Potatoes
4 large potatoes
2 tbsp AoO Rosemary Olive Oil
2 tbsp Rustic Lemon Rosemary Sea Salt
Corse ground black pepper
1-2 tbsp chopped rosemary for garnish
Slice potatoes about a half inch thick. Cover in Rosemary Oil, then sprinkle with Lemon Rosemary Salt and black pepper. Grill or use a grill pan if indoors. Cook until each side is crispy with grill marks. Sprinkle with Rosemary.
Greek Olive Oil Fries
2 1/2 pounds russet potatoes, peeled
AoO's Olympia Greek Seasoning
Fill deep fryer with AoO's Garlic Olive Oil
2 tsp lemon juice
1/3 C feta cheese
Salt and pepper to taste
Slice potatoes into French fries, and place into cold water so
they don't turn brown while you prepare the olive oil.
Heat olive oil in a large fryer (~325 degrees F), Place potatoes
in the hot olive oil to fry. Fry until golden brown and crispy.
Remove from oil and place on paper towels to drain. Add
season mix to the warm fries.
Sprinkle with lemon juice; sprinkle on feta cheese and seasoning.
1 1/2 C dried orzo pasta
1lb. fresh green beans
3 ears of corn
2 C cherry tomatoes rinsed, stemmed, and sliced in half
1/2 C AoO Oregano White Balsamic
1/2 C AoO Basil Olive Oil
1/2 C minced shallots
2 Tbsp.Dijon Mustard
2 tsp. dried basil
salt & pepper
Bring about 2 qts. of water to boil in a 4-5qt. pot. While water
is boiling, rinse green beans, trim the ends and cut in half. Add
beans to boiling water until almost tender, remove, immerse in
cold water, and drain.
Fill the same pot with 2.5-3 qts. of water and bring to a boil.
Add orzo and cook until tender, about 8-10 minuets. Drain and
rinse with cold water, and drain again.
While the beans and pasta cool, husk the corn. Remove silk
and rinse. Slice kernels off into a bowl.
Make dressing: Whisk together, vinegar, olive oil, shallots,
mustard, basil, salt, and pepper.
In a large bowl combine cooked orzo with a 1/2 c. of dressing.
Mix well, add more salt and pepper to taste and then level the pasta.
Layer corn, green beans, and then tomatoes. Cover and
refrigerate, until ready to serve. Chill remaining dressing separately.
Right before you serve the salad, add remaining dressing and
any additional salt and pepper. Mix well and serve immediately.
Potato Salad Vinaigrette
3 pounds red new potatoes
¼ C AoO Red Wine Vinegar
3 Tbsp whole grain Dijon mustard
½ C AoO EVOO
6 scallions, chopped
½ C chopped parsley
¼ C chopped dill
Salt and pepper
Place the potatoes in a large stockpot, and cover with water. Bring to a boil, and cook until the potatoes are tender, about 20 minutes. Drain and allow to cool. When cool, cut the potatoes in half.
Combine the vinegar and mustard in a large bowl. Slowly whisk in the olive oil.
Add the potatoes to the vinaigrette, and mix gently but thoroughly. Toss in the scallions, parsley and dill. Salt and pepper to taste
1 pound baby spinach, rinsed, or 2 pounds bunch spinach, stemmed and washed thoroughly
Salt to taste
12 ounces giant pasta shells
1 Tbsp AoO EVOO
1 to 2 garlic cloves, to taste, cut in half, green shoots removed
10 ounces ricotta cheese
1 egg, beaten
2 Tbsp minced chives
2 ounces Parmesan, grated about 1/2 cup
Freshly ground pepper
2 C marinara sauce, preferably homemade (recipe in sauces)
Bring a large pot of water to a boil and salt generously. Fill a bowl with ice water. Blanch the spinach for no more than 20 seconds, just until wilted, and transfer to the ice water, then drain. Squeeze out excess water. Bring the water in the pot back to a boil and add the pasta shells. Cook al dente, about 10 minutes, and drain and toss with the olive oil. Set aside.
Turn on a food processor fitted with the steel blade and drop in the garlic. When the garlic is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides of the bowl. Add the spinach and pulse to chop finely. Add the ricotta and the egg and process until well blended. Add 1/3 cup of the Parmesan, the chives, and salt and pepper to taste. Pulse until well blended.
Preheat the oven to 350 degrees. Oil a large baking dish or two 2-quart dishes. The shells should fit into the dish in one layer. Fill each shell with a scant tablespoon of the filling. Arrange in a single layer in the baking dish. Top with the tomato sauce and cover the dish with foil.
Bake 30 minutes in the preheated oven. Remove from the heat, sprinkle on the remaining Parmesan, and serve.
Sweet Potato Fries
1 sweet potato (4- 5" long) peeled and cut into 1/4" fries
2 Tbsp AoO EVOO of your choice
1 tsp Rustic Sea Salt
In medium bowl, toss sweet potatoes in Rustic Sea Salt
and EVOO until the potatoes have been coated with the oil and salt mixture.
Spread the sweet potatoes on a baking sheet (try to avoid
crowding so the potatoes can get crisp).
Bake for 15 minutes, then flip the potatoes and continue
to cook for an additional 10-15 minutes.
Lemon Rosemary Chickpeas
1 can garbanzo beans
Rustic Lemon Rosemary Sea Salt
2 Tbsp AoO Eureka Lemon Olive Oil
Pre heat oven to 400 degrees.
Toss ingredients and place on baking pan. Bake for 30 minutes.
Pan Pizza Dough
8 C unbleached all-purpose flour, approximately
1 1/2 Tbsp Rustic Sea salt
2 3/4 C lukewarm water
1/4 C, melted unsalted butter, preferably high-fat European-style
3Tbsp AoO EVOO, plus more to grease pans
1 3/4 tsp active dry yeast
Combine the flour and salt in your largest mixing bowl. In another mixing bowl, combine the water, butter, olive oil and yeast. Mix well.
Use a rubber spatula to create a well in the center on the flour mixture, and add to it the liquid from the other bowl, stirring with the spatula and scraping down the sides of the bowl to bring everything together. Mix it all together until it is a large, shaggy ball of wet dough, cover with plastic wrap and allow to sit for 30 minutes.
Uncover the dough and, with floured hands, knead it until it is uniformly smooth and sticky, approximately 3 to 5 minutes. Move the dough ball into a clean mixing bowl, cover with plastic wrap and allow to rise for 3 to 5 hours at room temperature, then refrigerate, at least 6 hours and up to 24.
The morning you want to make the pizzas, remove the dough from the refrigerator, divide into 3 chunks of equal size (about 600 grams each) and shape them into oblong balls. Use olive oil to grease three 10-inch cast-iron skillets, 8-inch-by-10-inch baking pans with high sides, 7-inch-by-11-inch glass baking dishes or some combination thereof, and place the balls into them. Cover with plastic wrap, and let rise at room temperature, 3 to 5 hours.
Garlic Orecchiette with Broccolini
1 bunch broccolini, about 6 or 7 stalks
¾ pound orecchiette pasta,
2 Tbsp AoO EVOO
1 Tbsp AoO Garlic Olive Oil
2 cloves garlic, chopped
1 pinch red pepper flakes
2 tsp fresh oregano, chopped
¼ C pine nuts, toasted
salt and pepper
AoO Neapolitan Herb Balsamic for drizzeling
Parmesan cheese, freshly grated, for serving
Cut the broccolini florets and stalks into 2-inch segments.
Cook broccolini in salted boiling water for 2-3 minutes and drain.
Heat the olive oils in in a large fry pan over medium heat. Add the
garlic and Fresno chili and cook until garlic is translucent. Add the
broccolini and chili flakes.
Cook over low heat, stirring occasionally until broccolini is tender.
Cook the penne in a large pot of salted boiling water until al dente.
Scoop out 1/2 cup of the pasta cooking water and set aside.
Drain pasta and toss into the fry pan.
Add the 1/2 C of pasta water you set aside to the pan
and combine well, adding more water if needed. Add oregano
and season with salt and pepper to taste.
Toss in pine nuts and transfer pasta into a large warm
Drizzle with garlic olive oil and sprinkle with Parmesan cheese.
Sweet and Smokey Sweet Potatoes
2 pounds sweet potatoes, diced into 1/2" diced cubes
2 Tbsp AoOChipotle Olive Oil
1 pinch Rustic Smoked Applewood Sea salt and pepper
1/2 C AoO Maple Balsamic
Roasting the Sweet Potatoes
Preheat oven to 400. Prepare baking sheet with foil, parchment papepr, or use a nonstick baking sheet.
Place diced sweet potatoes in a mixing bowl, and using your hands, mix withChipotle Olive oil until thoroughly coated. Sprinkle with salt and pepper and mix again.
Transfer to baking sheet and bake for 20 minutes. Use a saptula to flip once and bake for another 10-15 minutes or until tender.
Preparing the reduction
With the balsamic vinegar in a small saucepan, heat on medium heat until it begins to simmer. Reduce heat to medium-low, and let it simmer gently for about 20 munites until it has reduced by approxiately half, stirring occasionally to prevent burning. Remove from the heat and let cool for 5-10 minutes, until it becomes thicker.
Putting it all together
Spoon sweet potatoes onto serving dish. Use a spoon to drizzle reduction on top, putting a little extra to form a puddle at the bottom.
Maple Mashed Sweet Potatoes
4 medium to large sweet potatoes
1/4 C AoO Butter Olive Oil
1/2 C maple syrup
1 tsp Rustic Sea Salt
Freshly ground pepper if desired
1/4 C brown sugar
Preheat oven to 400 degrees F.
Roast sweet potatoes in oven until soft and done (about 45 minutes). A fork should puncture the potato easily.
Lower oven temperature to 350 degrees.
Peel off outer skin and place in a bowl.
Mash the sweet potatoes with olive oil, salt, and maple syrup.
Place mashed sweet potatoes into an ovenproof dish.
Sprinkle the maple sugar on top.
Return to oven until brown sugar starts to caramelize.
1/4 C slivered almonds 1 C Basamati Rice
13 1/2 oz coconut milk 1 lime zest
1 Tbsp AoO Key Lime Balsamic 1/2 tsp Rustic Sea Salt
1/4 C water 2 Tbsp scallions, chopped
1/4 C cilantro chopped
In a dry pan, toast the almonds. Set the aside. In a medium pan with a tight fitting lid, place ALL ingredients and bring to a boil. Cover and simmer for 15 minutes over low heat. Remove and let stand for 5 minutes more. Fluff with a fork.
1 package pre-made pizza dough 16 oz.
1/2 cup Arugula Basil Pesto (recipe here)
1/2 package grape tomatoes cut in half pepper to taste
1 tsp. AoO Basil olive oil 1/2 tsp. AoO Oregano Balsamic
5 peperoncini peppers diced red onion, sliced thin
1/4 cup fresh arugula
Preheat oven to 420 F. Dust a piece of parchment paper with flour and place pizza dough on top. Allow dough to come to room temperature (30-60 minutes). Meanwhile, make pesto and place in the fridge until ready to use. Line a baking sheet with foil and add tomatoes and coat them with olive oil and oregano. Bake in the oven for 8 minutes. Remove from oven and set aside. Stretch dough out on parchment paper. Place in the oven (on the parchment paper) for 12 minutes. Remove dough from oven and spread pesto on top, followed by tomatoes, peperoncini peppers and red onion. Place pizza back in the oven (on the parchment paper) for an additional 5 minutes. Remove from the oven and top with arugula and pepper. Slice & Serve!
Homemade Thanksgiving Stuffing
1/4 C AoO Wild Mushroom and Sage Olive Oil 1 egg beaten
1/4 C Yellow onion, diced 1/4 C celery, diced
1/4 C carrots, peeled and diced 1/2 tsp Rustic Sea Salt
1 tsp ground sage 1 tsp thyme
10 C dried seasoned bread cubes 1 1/2 Chicken broth
Preheat oven to 350'. Heat olive oil in a large skillet. Add onions, celery, carrots, sage, thyme, salt and pepper. Sautee until tender. Combine with bread cubes ad chicken broth in a large bowl. Stir in beaten egg untill well incorporated. Scoop into casserole dish. Bake covered approximately 45 minutes, will be browned.
20 Minute Lemon Pesto Pasta
8 oz Penne pasta (or choice) 2 C baby broccoli
1 C oven roasted tomatoes (roasted) 1 tsp minced garlic
1/4 C pesto (in recipes) 1/4 C Feta cheese
1/4 C Sicilian Lemon Balsamic Fresh cut Basil into ribbons
Cooke Penne according to pkg directions. Add broccoli last 2 minutes of boiling. Drain and return to the pan. Add tomatoes and garlic to pasta and broccoli, stirring occasionally to heat through. Add pesto, half of the feta and Sicilian Lemon balsamic. Remove from the heat. Toss with basil. Sprinkle with remaining feta when served.