Roasted Salmon with a Trio of Green Herbs

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Roasted Salmon with Green Herbs Feature

Here’s another recipe with two of our favorites: the Barefoot Contessa and the Carolina Fish Market. On the way home pick up the freshest fish from the Carolina Fish Market and the rest of the ingredients you’ll probably already have on hand. Roasting salmon will usually produce a moist fish and with this simple trio of fresh green herbs you’ll get a lot of flavor in a short amount of time. Add a few wedges of lemon for a bright finish.

INGREDIENTS

Herb Salmon Ingredients

  • 2 to 2½ pounds of skinless salmon fillet from Carolina Fish Market
  • ¼ cup any Olive This! Single Varietal EVOO
  • 2 tablespoons freshly squeezed lemon juice
  • ½ cup minced fresh parsley
  • ½ cup minced scallions, white and green parts (4 scallions)
  • ½ cup minced fresh dill
  • ¼ cup dry white wine
  • lemon wedges for serving

DIRECTIONS

Preheat oven to 425 degrees F.

Whisk Lemon and EVOO for Herbed salmon

Generously salt and pepper the salmon fillet and place into a glass, ceramic or stainless steel roasting pan. Whisk together the lemon juice and olive oil.

Let lemon juice and EVOO stand over salmon

Pour the lemon juice and EVOO mixture over the salmon to coat evenly. Let stand for about 15 minutes.

Chop the parsley, scallions and dill for herbed salmon

Chop the parsley, scallions and dill. Stir ½ cup of each into a small bowl to combine. Scatter half the mixture over the salmon evenly, flip the salmon and scatter the remaining herbs so both sides are coated well.

Generously coat both sides with green herbs

Pour the wine into the pan around the herbed salmon.

Roast the green herb salmon

Roast the salmon until almost cooked in the center, about 10-12 minutes. There will be a thin layer of uncooked salmon in the very center. Remove the salmon from the oven and cover tightly with aluminum foil and let rest for about 10 minutes. Cut salmon crosswise and serve hot with lemon wedges on the side.

MAKES 6 SERVINGS

Have a comment?  We’d love to hear from you.  Have you tried this dish?  Do you have a variation that you think others will enjoy?  Leave us a comment below.

Sesame Noodles with a Champagne Wine Vinegar Peanut Sauce

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Sesame Peanut Noodle Feature

You have to love recipes that can be prepared almost within the time it takes to boil and drain the pasta. These flavorful noodles are great as a main course, side dish or even served cold right out of the fridge as a snack. Experiment with different pastas and add a little more red pepper flakes so spice it up a bit. You can also add cooked chicken if you want a more hearty meal with a protein. Let us know what you create! Continue reading “Sesame Noodles with a Champagne Wine Vinegar Peanut Sauce”

Low-Fat Apple Cinnamon Oatmeal Cookies with Fruity Olive Oil

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Low-fat Oatmeal Cookies Feature

When we were looking for a cookie recipe that was low in fat we went straight to one of our favorite cookbooks off the shelf; 1000 Low-Fat Recipes by Terry Blonder Golson. After skimming the list of ingredients we thought we’d go even further by substituting the vegetable oil with heart-healthy olive oil infused (or fused) with fruit. Some low-fat recipes sacrifice flavor and texture so, of course, we had to try it out before recommending it. The results are in…these are delicious!  Enjoy them straight from the oven or store them in a container for soft and chewy oatmeal cookies. The kids even loved them and, to be honest, they didn’t really care that they were heart-healthy or low-fat! Continue reading “Low-Fat Apple Cinnamon Oatmeal Cookies with Fruity Olive Oil”

Easy Roasted Red Pepper Hummus

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Red Pepper Hummus Feature

Some hummus recipes call for a long list of ingredients and some items (like Tahini) are not always readily available in your fridge or pantry. Here’s an easy and very tasty hummus recipe with just a few ingredients. However, each of those ingredients needs to be of the highest quality, especially when it comes to the olive oil! We also used our very own Deliza roasted red peppers available in our store. It doesn’t get easier than “throw all ingredients into a food processor and you’re done.” Once you taste this, you’ll discover how easy it is to make your own fresh hummus and you’ll wonder why you ever needed a recipe with over 15 ingredients!

INGREDIENTS

Red Pepper Hummus Ingredients

  • 1 jar (7 ounces) Deliza Roasted Red Peppers, about 3/4 cup, drained. Reserve 1 tablespoon for garnish.
  • 2 cans (15 ounces each) garbanzo beans, drained
  • 2 cloves garlic
  • 1 teaspoon ground cumin
  • 2 tablespoons fresh lemon juice
  • 1/3 cup Olive This! Olive Oil of your choice or any infused olive oil such as Olive Wood Smoked Olive Oil
  • 2 teaspoons sea salt, or to taste
  • ¼ cup toasted pine nuts, plus 1 tablespoon for garnish (optional, not in photo above)

DIRECTIONS

Drain chickpeas

Rinse and drain the two cans of garbanzo beans.

Puree chickpeas and peppers

Transfer the two cans of drained garbanzo beans to a food processor fitted with a steel blade. Add the toasted pine nuts (less one tablespoon for garnish), drained roasted red peppers (less the 1 tablespoon for garnish), garlic cloves, ground cumin, fresh lemon juice, olive oil, and sea salt.

Red Pepper Hummus Pureed

Pulse about 10-15 times and then puree until well combined (about 30-60 seconds). Transfer to a serving dish, garnish with reserved roasted red peppers and toasted pine nuts. Enjoy!

MAKES ABOUT 1 1/2 CUPS

Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below (providing your email address is not necessary).

Spanish Pea Soup with Crispy Ham and Chipotle Infused Olive Oil

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Spanish Pea Soup w Chipotle EVOO Feature

What surprised us when we made this dish was the brightness of flavor and really fresh taste. This is definitely not your mushy, heavy split pea soup. We adapted Ina Garten’s recipe using our Chipotle olive oil to sauté the aromatics as well as a garnish the dish at the end. We used Italian prosciutto but you could also crisp up some Spanish Serrano ham. This recipe uses healthy ingredients and doesn’t require cream to get a good consistency. The kids loved it too and probably didn’t realize they were getting a full serving of vegetables! To make it vegan omit the ham and substitute chicken stock with vegetable stock.

INGREDIENTS

Spanish Pea Soup w Chipotle EVOO Ingredients

  • 4 tablespoons Olive This! Chipotle Infused Olive Oil
  • ½ cup chopped shallots
  • 3 garlic cloves, minced or pressed through a garlic press
  • 4 cups chicken stock or vegetable stock
  • 6 cups frozen peas (three 10-ounce bags)
  • kosher salt
  • freshly ground black pepper
  • 6 thinly sliced Spanish Serrano ham or Italian prosciutto

Chop Garlic and Shallots for Pea Soup

Chop the garlic and shallots.  Adjust the oven rack to the middle position and preheat the oven to 425 degrees F.

Saute Shallots in EVOO for Pea Soup

Using a heavy bottomed saucepan or a medium-sized Dutch oven, heat 2 tablespoons of the chipotle olive oil over medium heat. When the olive oil is just beginning to shimmer, add the chopped shallots.  Sauté for about 3-5 minutes, stirring often, until tender and just starting to brown. Add the chopped garlic and sauté for another minute.

Add fozen peas to Pea Soup Broth

Add the 4 cups of chicken stock, 2 teaspoons salt, 1 teaspoon of black pepper and 2 pounds of frozen peas and bring to a boil. Once boiling, reduce the heat to medium-low and let simmer for 5 minutes.

Lay Prosciutto on Rimmed Baking Sheet

While waiting for the soup to boil, lay out the 6 slices of ham or prosciutto onto a rimmed baking sheet lightly sprayed with cooking spray or brushed with olive oil. Bake in the oven for 5-8 minutes until crispy watching it closely after the first 5 minutes. Remove from the oven and let cool and crisp further.

Puree Pea Soup with Immersion Blender

After the 5 minutes of simmering is done, puree the soup using an immersion blender until the desired texture. Some like a bit of texture to their pea soup and some like it perfectly smooth. If you don’t have an immersion blender, use a regular blender by pureeing one cup at a time and transferring all of the soup back into the pot. Chicken stocks can vary in salt content so check the flavor and add more salt if necessary.

Drizzle EVOO into Pea Soup

If needed, reheat the soup and serve in shallow bowls. Drizzle with chipotle olive oil and garnish with freshly ground black pepper and the crispy ham or prosciutto.

MAKES 6 SERVINGS

Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below (providing your email address is not necessary).

Penne Pasta with Roasted Fennel, Cherry Tomatoes and Olives with Garlic Infused Olive Oil

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Penne Pasta with Roasted Fennel Tomatoes and Garlic Olive Oil Feature

Here’s another recipe with fennel, the crunchy anise-flavored vegetable we used in our Fennel Slaw with Grapefruit Balsamic Vinaigrette. However, this time we roasted it with cherry tomatoes to bring out a hint of sweetness. Add briny olives and a salty cheese and you have a perfectly balanced vegetarian pasta dish without a heavy sauce. Continue reading “Penne Pasta with Roasted Fennel, Cherry Tomatoes and Olives with Garlic Infused Olive Oil”

Balsamic Braised Beef Brisket with 40 Cloves of Garlic

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40 Clove Beef Brisket Feature

Brisket is the cut of meat from the lower chest or breast area. Being one of the tougher cuts of beef, it is ideal for braising. Braising usually consists of searing meat at a high temperature first followed by simmering at lower temperatures in a covered pot with some liquids for flavor and moisture. This process breaks down the connective tissue found in these cuts resulting in meat that is tender and juicy.  Continue reading “Balsamic Braised Beef Brisket with 40 Cloves of Garlic”

Tzatziki with Champagne Wine Vinegar and Garlic Infused Olive Oil

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Tzatziki with Champagne Vinegar and Garlic Infused EVOO Feature

Tzatziki is a Greek sauce usually served as a dip or with grilled meats as a main course. It’s what you typically find in your gyro or as a condiment to souvlaki. Cucumber, yogurt and sour cream are the star ingredients and making it at home is as easy as throwing ingredients into a bowl. However, the secret is to extract as much liquid from the cucumber as possible which takes time so plan ahead. We found a great recipe from Ina Garten and adapted it slightly. She calls for straining plain yogurt in cheesecloth for hours but with all the Greek yogurts on the market (which is already strained) we could skip that step. This recipe is easy on effort but takes time to fully develop. Once you try it, you’ll agree that it’s worth the wait! Continue reading “Tzatziki with Champagne Wine Vinegar and Garlic Infused Olive Oil”

Prosciutto Crisps with Wild Mushroom and Sage Olive Oil

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Prosciutto Crisps with Wild Mushroom and Sage Olive Oil Feature

Want an easy appetizer that takes just 5 minutes to prepare and less than 15 minutes in the oven? We saw this “super-easy starter in a snap” from Martha Stewart. For a twist, we used our Wild Mushroom and Sage olive oil and it was a hit. Perfect for salads, as a topping for pizza or in sandwiches (upgrade your next BLT). You can also experiment with our Garlic or Chipotle infused olive oils. Give it a try, it can’t get any easier!

INGREDIENTS

Prosciutto Crips with Wild Mushroom and Sage Olive Oil Ingredients

DIRECTIONS

Preheat oven to 375 degrees F.

Drizzle EVOO on to parchment paper

Line a large rimmed baking sheet with parchment paper and drizzle about 1 tablespoon of the olive oil evenly over the parchment.

Drizzle EVOO over prosciutto and sage

Lay the prosciutto slices on the oiled parchment paper and top with fresh sage leaves. Drizzle the second tablespoon of olive oil over the prosciutto and sage leaves. Bake in the oven for about 14 minutes until the edges start to curl. Remove and serve immediately!

MAKES 4 APPETIZER SERVINGS

Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below (providing your email address is not necessary).

Easy Grilled Salmon with Dijon, Soy Sauce and Garlic Olive Oil

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Easy Grilled Salmon with Dijon, Soy and Garlic Olive Oil Feature

Midweek meals need to be easy and quick but you don’t have to sacrifice great flavor. Here’s another dish where all the ingredients are in the title. You won’t believe how much you can get out of this four-ingredient recipe. To top it off, what if we told you this could be done in less than 30 minutes? Start with the freshest salmon from your local Market, whisk together our garlic infused olive oil with soy sauce and Dijon mustard and 20 minutes later you are ready to enjoy. You might think this sounds too simple but once you taste the finished product, this midweek meal might just be the feature dish for entertaining. Give it a try and let us know what you think.

INGREDIENTS

Easy Grilled Salmon with Dijon, Soy and Garlic Olive Oil Ingredients

DIRECTIONS

Light the gas grill or turn on your broiler. Remember, the prep for this dish goes quickly. Place the salmon on a cutting board and cut into 4-5 servings.

Add Ingredients for Dijon Soy Garlic Salmon

Add the ¼ cup of soy sauce, 2 tablespoons of Dijon mustard and the 6 tablespoons of garlic olive oil to a small bowl and whisk to combine.

Reserve the Dijon Soy Garlic Marinade

Reserve half of the marinade and set aside.

Spread the Dijon Soy Garlic Marinade on the Salmon

Spread the remaining marinade over the pieces of salmon and let sit for 10 minutes. Grill or broil salmon for about 4-5 minutes depending on the thickness of each piece. Discard any marinade used with the raw fish. Turn the salmon over carefully and grill for another 4-5 minutes. Transfer the fish to a serving platter and spoon with the reserved marinade (the salmon will continue to cook as it rests). Serve grilled salmon warm or at room temperature. Let us know how it turned out for you.

MAKES 4-5 SERVINGS

Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below (providing your email address is not necessary).

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