Chipotle-Marinated Chicken

Posted on February 20, 2012 by Tommye Solem

Chipotle-Marinated Chicken

The deep yet mild heat of the Chipotle Extra Virgin Olive Oil gives this chicken a whole new flavor.

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Tuscan Herb Bread

Posted on February 20, 2012 by Tommye Solem

Tuscan Herb Bread 

There's nothing like fresh homemade bread. This recipe, used with Tuscan Herb Extra Virgin Olive Oil and Asiago or Parmigiano Reggiano, is a favorite for appetizers, sandwiches and just snacks.

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Lettuce Wraps with Turkey and Honey Ginger Rice

Posted on February 20, 2012 by Tommye Solem

Lettuce Wraps with Turkey and Honey Ginger Rice

This fresh, healthy meal is a perfect combo for our Cilantro and Onion Extra Virgin Olive Oil as well as our Honey Ginger White Balsamic Vinegar.

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Penne Pasta with Balsamic Sweet Potatoes, Baby Arugula, and Parmesan

Posted on February 20, 2012 by Tommye Solem

Ingredients:

1 large sweet potato, peeled and cut into 1 inch cubes
1 Tablespoon + 1 teaspoon Extra Virgin Olive Oil (try one of our Infused Extra Virgin Olive Oils for fun flavor!)
2-3oz. baby arugula or spinach
2 cups penne pasta
1 Tablespoon Traditional Balsamic Vinegar
sea salt and fresh ground pepper to taste
2/3 cup coarsley grated Parmesan cheese

Instructions:

Cook pasta according to instructions on package. While pasta is cooking, peel sweet potatoes and cut them into 1 inch pieces. Heat olive oil in large frying pan and begin to saute the sweet potatoes over medium heat stirring occasionally so they don't burn on one side. When sweet potatoes are soft and cooked through, turn heat to low and add the other 1 teaspoon of olive oil and the balsamic vinegar. Saute over low heat, stirring often, for 3-5 minutes more or until the sweet potatoes are all glazed with the vinegar. Season sweet potatoes well with salt and fresh ground black pepper.

Wash the arugula (or spinach) if needed and then place in the bottom of the colander where you're going to drain the pasta. When pasta is done, scoop out 1/2 cup pasta cooking water; then pour the hot pasta over the arugula. Let it drain for a minute or so, then add the pasta and arugula to the pan with the sweet potatoes and stir to combine. Add the reserved pasta cooking water and stir gently again. Then add most of the Parmesan cheese and stir again. Serve hot, with the reserved Parmesan cheese to sprinkle over each serving at the table.

"Smashed" Baby Yukon Gold Potatoes with Garlic Extra Virgin Olive Oil

Posted on February 20, 2012 by Tommye Solem

Ingredients:

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

Directions:

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

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