Yukon Potato & Leek

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Nothing compares to a warm, homemade soup in the winter when the temperatures drop. Try this recipes with you family and give them something warm they will love!

INGREDIENTS:

1 large or 2 small leeks, about 1 pound
2 bay leaves
1 large yellow onion/4 cloves of garlic
4 sprigs fresh thyme
2 strips bacon, chopped
5 c. chicken stock
1 to 1 1/4 pounds russet potatoes, diced
1 1/2 tsp. salt
3/4 tsp. pepper pepper
1/2 to 3/4 c. creme fraiche or heavy cream
2 Tbs. snipped chives
5 Tbs. Garlic EVOO
3 Tbs. White Balsamic Vinegar

 

DIRECTIONS:

1. Dice onions, add Garlic Extra Virgin Olive Oil and sauté in a pot on medium until they are a yellowish color then add the garlic and sauté for another 2 minutes. Add bacon and sauté for another 8-10 minutes until the bacon looks cooked. Proceed to add leeks, White Balsamic Vinegar, chives, salt, pepper, thyme and bay leaves.
2. Add chicken broth to mixture and then potatoes and cook on a slow simmer for 25 minutes allowing flavors to blend.

3. Add cream to soup mixture and let simmer for another 10 minutes. Use an electric food process to puree the mixture until uniform consistency then serve. Drizzle with a bit more olive oil and garnish with parsley.

 

 

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Roasted Beet & Blood Orange Salad

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The holidays are a wonderful time to try new flavors and mix herbaceous notes with more sweet ones. This salad is not only unique yet
it has a delightful flavor profile especially when you try our vinaigrette with it! Give it go and watch your guests mouths drop open!

INGREDIENTS:

5- large red beets

5- large yellow or orange beets

2- blood oranges

1- sprig of dill, rosemary or any herb of your choice

4-5 Tbs. of Blood Orange Extra Virgin Olive Oil

3-4 Tbs. of Premium White Balsamic Vinegar

1 Tbs. of Herbs de Provence Mustard

A pinch of Pink Himalayan Sea Salt and pepper

DIRECTIONS:

  1. Place beets into small pieces of aluminum foil, add a drizzle of Blood Orange EVOO inside the foil on the beet, wrap tightly and place on baking tray. Place beets in oven and roast on 375-400 degrees depending on the power of your oven for about 35-40 minutes. Beets will be fork tender when ready. Allow to cool before using.
  2. Cut and peel oranges into small cubes and place into bowl while beets roast.
  3. Open aluminum foil and peel beets then cut into small cubes similar in size to the oranges. Place in bowl with oranges.
  4. In a separate bowl, whisk blood orange evoo, vinegar, mustard, salt and pepper until you achieve a uniform consistency.
  5. Drizzle vinaigrette on salad and sprinkle dill or herbs of choosing. Finish with goat cheese if you desire and serve!
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Roasted Red Beet & Green Bean Salad: Thanksgiving Edition

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Everyone loves Thanksgiving for it’s savory flavors and homecooked goodness with all its traditional dishes. We’re here to knock your socks off with this recipe that will fit your Thanksgiving routine and beat some of old versions….

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ROASTED RED BEETS & GREEN BEAN SALAD

 

INGREDIENTS:

12 beets
4 Tbs. Blood Orange Extra Virgin Olive Oil or Herbs de Provence Extra Virgin Olive Oil
1 1/2 tsp. fresh thyme leaves, minced
2 tsp. Sel Gris Sea Salt or Pink Himalayan Sea Salt
1 tsp. freshly ground black pepper
3 Tbs. Cranberry Pear Balsamic Vinegar, Cinnamon Pear or White Balsamic Vinegar (plain)
1-2 Tbs. of goat cheese, feta or any cheese you like

* Add a sprinkle of slivered walnuts or nuts of your liking

DIRECTIONS:
1. Preheat the oven to 400 degrees. Cut off ends of green beans and place in a bowl. Try to cook the green beans and begin the roasting process at the same time.


2. Wrap beets individually in a piece of aluminum foil and before enclosing, drizzle olive oil onto each beet. Meanwhile, in a steamer or pot of hot water throw green beans in to cook about 5-10 minutes to cook depending on how crunchy you want them! 


3. Place the cut beets on a baking sheet.  Roast for 35 to 40 minutes, rotating once or twice until tender. (Check by poking a knife into the beets!)- try NOT to overcook them: they should be firm and have some tenderness too!

4. Remove from the oven and let cool. Once cool, peel with a peeler or knife, cut into small cubes and place in a bowl. Add green beans and toss lightly, then add remaining 4 Tbs. of olive oil and vinegar, salt/pepper, goat cheese and walnuts. Toss well and serve alongside your turkey!

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Herbed Roasted Turkey: Thanksgiving Edition

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INGREDIENTS:

1/3 cup of Tuscan Herb Extra Virgin Olive Oil or Garlic Extra Virgin Olive Oil
1 lemon, zested and juiced
1 teaspoon chopped fresh thyme leaves
1 fresh turkey (10 to 12 pounds)
A pinch Durango smoked sea salt
Freshly ground black pepper
2-3 cups. of chicken or vegetable broth
1 whole lemon, halved
1 Spanish onion, quartered
1 head garlic, halved crosswise

DIRECTIONS:
1. Preheat the oven to 350 degrees F.
2. Place 4 Tbs. of extra virgin olive oil in saucepan and heat lightly. Add the zest and juice of the lemon, garlic and 1 teaspoon of thyme leaves to the olive oil cook for about 5-6 minutes. Add broth and mix until uniform. Set aside.
3. Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry.

4. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the herbed olive oil mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey. Drizzle some of the herbed olive oil/broth mixture all over turkey and place into oven.

5. Begin roasting process and occasionally every 30-40 minutes drizzle turkey with mixture or baste.
6. Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.

Enjoy!      HAPPY THANKSGIVING!

 

*Recipe adapted from Ina Garten’s Turkey Recipe

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Olive Oil Pumpkin Loaf

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Fall spice and everything nice- that’s right- we’re talking about our Olive Oil Pumpkin Loaf. Yes, you read that right… olive oil in the loaf instead of butter- don’t believe us? Wait til’ you try it!

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INGREDIENTS:
-1/3 cup + 2 teaspoons of Butter Extra Virgin Olive Oil or Premium Unflavored Extra Virgin Olive Oil (go with something light)

– 1 cup of whole-wheat pastry flour

-1 tsp. of baking soda

-1/2 tsp. of baking powder

-1 cup pumpkin puree

-1/2 cup raw, unfiltered honey

-1/4 cup light brown sugar

-2 large eggs

-1 teaspoon of each of the following: cinnamon, nutmeg and ginger

-1/4 tsp. of Sel Gris Sea Salt (less sodium content- excellent for baking)

-2 Tbs. shelled, raw/unsalted pumpkin seeds

 

DIRECTIONS:

1. Begin by preheating the oven to 350 degrees. Use 2 teaspoons of the oil to grease the inside of a 9-by-5-inch loaf pan.

2. Whisk together the flours, baking soda, baking powder, cinnamon, nutmeg, ginger and salt in a mixing bowl. Beat the pumpkin, honey, brown sugar, the remaining 1/3 cup of the oil and the eggs in a separate bowl until well combined. Add the dry ingredients to the wet and stir just until even and uniform in consistency.

3.Pour the batter into the pan, smoothing it into the corners evenly. Sprinkle the top with pumpkin seeds, pressing them down lightly. Bake for 45 to 50 minutes, until the top is browned and a knife inserted into center comes out clean. Cool in the pan for 15 minutes, then transfer the pumpkin bread to a wire rack to cool completely before serving or storing. Drizzle with icing if you’d like!

 

ENJOY:-)

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Seasonal Chicken & Vegetable Stir- Fry

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Don’t know what to make for dinner but looking for a healthy and rather easy option? Okay, give up now because we have you covered with this awesome, simple and healthy recipe by Chef Cat inspired by fresh seasonal vegetables, hearty flavors and something warm as we proceed into the fall season. This dish is so easy and delicious, you will be happy you made extra for the week! Give it a try:

stir-fry

 

INSTRUCTIONS:

– 6 oz. of skinless, boneless chicken breast, cut into slivers

– 2 larger zucchinis, cut into quarters

-1 large red or orange bell pepper, cut into small cubes

-4 large carrots, cut into long strips

– 1 handful of micro greens or sprouts

-5 green onions, chopped

-2-3 baby bokchoks, cut into slivers

-1 handful of mushrooms, we used shiitake

-1 tsp. of roasted sesame seeds

–Blackberry Ginger Balsamic Vinegar

-2 Tbs. of soy sauce

-2 Tbs. of Garlic Extra Virgin Olive Oil or Premium Extra Virgin Olive Oil (unflavored)

-1 cup of broccoli florets, cut into small pieces

-3 cloves of garlic, minced

-1/2 cup of chicken or vegetable broth

-A drizzle of Japanese Sesame oil for garnish

DIRECTIONS:

  1. Place extra virgin olive oil into sautepan and start to heat up on low then proceed to medium heat.
  2. Once the heat begins to radiate from the pan, add chicken breasts, soy sauce, vinegar, garlic and bump heat to medium-high heat. Cook until browned about 5-10 minutes. 
  3. Heat 1 tablespoon extra virgin olive oil in a separate large skillet or wok over medium-high heat; cook and stir in all vegetables (leave micro greens for the end) for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean.
  4. Serve by garnishing with sesame oil, micro greens and sesame seeds!

ENJOY!:-)

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Herb & Sun Dried Tomato Chicken Breast

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There’s nothing better than warm, comfort foods in the fall and we have just the recipe to do that! This recipe is so easy and healthy- it will have everyone at your dinner table cleaning off the plate!

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INGREDIENTS:

2 large or 4 small chicken breasts organic/

1/2 cup sun-dried tomatoes, place in garlic, olive oil and some vinegar

1/2 cup of roughly chopped spinach

1/2 cup of mozzarella cheese

1/2 cup feta cheese

5 Tbs. Extra Virgin Olive Oil or Tuscan Herb EVOO, Milanese Gremolata EVOO

4 Tbs. Traditional 18 yr. Balsamic Vinegar

Pinch of pepper and Sel Gris Sea Salt

1 jar of sun-dried tomatoes, you will use 3-4 tomatoes per breast

1 garlic clove, diced

Pinch of oregano, thyme or rosemary

INSTRUCTIONS:

  1. Cut fat from chicken breast completely and place into ziplock bag along with olive oil, balsamic vinegar, salt/pepper, minced garlic and herbs.
  2. Place the bag in the fridge and let it marinade for 20 minutes to an hour or overnight if you have the time (this is the best because it truly tenderizes the meat)
  3. After removing it from the bag, grab a large sharp knife, and cut a pocket in the chicken breast straight down the middle.
  4. Heat up a pan and sauté about 2 cups of spinach with 2 Tbs. of extra virgin olive oil.
  5. Start with about 5 to 7 sun-dried tomatoes.
  6. Next, place the sautéed spinach on the tomatoes.
  7. Finally, throw on the mozzarella and feta cheese.
  8. Close the chicken with toothpicks so that nothing falls out when you cook it.
  9. Grab a pan, put some oil in it, and cook the chicken under low-medium heat. You can also place chicken breasts in a baking pan and roast in the oven at 375 degrees for 10-15 minutes depending on your oven.
  10. Depending on the size of the breast, it can take anywhere from 7 to 20 minutes.
  11. Cook until caramelized.

 

Enjoy this awesome and hearty recipe!

 

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Fresh Homemade Guacamole

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Who doesn’t love guacamole? We love making this recipe in the summer and since we’ve started adding our secret ingredient, we’ve had everyone asking us how we get such a delicious flavor! Say no more and try this with all your loved ones!

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INGREDIENTS:

3-4 avocados

1 lime, juiced

A pinch of smoked paprika

1 small yellow onion, diced into fine pieces

1 super ripe tomato, chopped small

1/2 a garlic clove, minced fine

A pinch of our LIME ZEST SEA SALT —-> it makes all the difference

2 Tbs. of Sicilian Lemon White Balsamic Vinegar

 

DIRECTIONS:

  1. Skin avocados and place into medium sized bowl then proceed to mash until smooth texture is achieved.
  2. Add in remaining ingredients (tomatoes, onions, etc.) Stir well until uniform consistency.
  3. Place in refrigerator until serving time and voila- serve with tortilla chips!

ENJOY!

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Cold Smoked Salmon on Mixed Organic Greens Salad-European Style

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Craving a salad but struggling to get creative? No worries, we can help you out! Give this salad a try and you will surely entice your tastebuds and those of your guests! This is one of our favorite salads for the summer!

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INGREDIENTS:

1-2 slivers of cold smoked salmon (select the brand you enjoy best)

5-6 c. of mixed greens

1 c. cherry tomatoes, halved

1/2 c. persian cucumbers, cut into slices

2-3 Tbs. of cave aged Danish bleu cheese

1 c. alfalfa sprouts

1/2 c. of roasted pistachios

For vinaigrette: 1/2 c. of Pendolino Extra Virgin Olive Oil (mild, creamy and light) & 1/4 c. of Sicilian Lemon White Balsamic Vinegar. Mix well add a pinch of fresh ground pepper and Lime Zest Sea Salt. Whisk and allow people to serve themselves!

DIRECTIONS:

  1. Cut all ingredients that need cutting (tomatoes, cucumber, etc).
  2. In a large salad bowl, mix all ingredients and toss well!
  3. Allow people to serve themselves and dress according to their liking!

 

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Sicilian Lemon Souffles

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Lemon, the essential flavor in the Italian kitchen and many others, how could one not LOVE lemon? In this recipe, we are sharing our lemon souffles and we hope your friends and family will love them as much as we do!
If you need an easy and healthy dessert for an event- this is one of our favorites!

souffle

 

 

INGREDIENTS:

– 8 large lemons, preferably meyer lemon if possible
– 1 tsp. of Eureka Lemon Extra Virgin Olive Oil
– ½ cup sugar, divided and some confectioners’ sugar
– 2 tablespoons all-purpose flour
– 3 eggs, divided

 

DIRECTIONS:

  1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsuis). Line a sheet pan with parchment paper.
  2. Slice the stem ends from the lemons so they can sit level. Cut off the tip end of each lemon, parallel with the bottom and roughly ⅓ of the way down. Reserve the tops.
  3. Hold each lemon firmly and use a serrated knife to cut out the pulp. Use a melon baller to scoop out the flesh into a sieve placed over a bowl. Squeeze the juice from the pulp and reserve for later. Place the hollowed-out lemons on the sheet pan.
  4. In a heat-proof bowl, combine the egg yolks, ¼ cup sugar, ¼ cup reserved lemon juice, tsp. of olive oil and flour. Whisk until pale yellow. Place the bowl over a pot of simmering water and continue to whisk for about 8 minutes, until very thick. Remove from the heat and beat with an electric mixer for about 10 minutes, until cooled, while scraping down the sides. Transfer to a clean bowl and set aside.
  5. In a medium mixing bowl, combine the egg whites with the remaining ¼ cup sugar. Beat with the electric mixer on low speed until frothy. Slowly increase the mixer speed until the meringue is shiny and hold soft peaks, about 2 to 3 minutes.
  6. Whisk about ⅓ of the meringue into the yolk mixture, then fold in the remaining meringue gently. Fill the lemon shells to just below the rim.
  7. Bake for approximately 14 to 17 minutes, until the tops are golden and have risen about 1 inch above the shell.
  8. Serve immediately, garnished with confectioners’ sugar and the reserved lemon tops.
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