Ingredients: 2 cups chicken broth 1/2 cup onions 1 Tbs Beyond the Olive Arbequina Extra Virgin Olive Oil 1/2 cup rice 2 Tbsp white wine 2 Tbsp capers 2 Tbsp grated parmesan or Parmigiano Reggiano 2 Tbsp heavy cream Salt & pepper Directions: Heat chicken broth in a saucepan over medium heat. Reduce heat to low. Saute onions in oil for 3 minutes over medium heat in separate saucepan. Add rice to the onions and cook 2 minutes. Add wine and stir until absorbed. Begin adding broth in 1/4 cupfuls, stirring constantly and allowing broth to be absorbed before adding more. After using all the broth, stir in capers, remove from heat and stir in parmesan and cream. Season with salt...
Great for dinner and great cold as a salad the next day Ingredients 12 oz penne pasta or a fun ruffly one like Malfadine 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces 2 tbsp Arbequina olive oil, divided 1 tsp Italian seasoning 1/2 tsp each salt and pepper 3 cloves garlic, minced 1 shallot, finely diced 1/2 jar Sun-dried Tomato Tapenade 1/2 cup dry white wine 1 1/2 cups heavy cream 1 cup freshly grated Parmigiano Reggiano 1/4 tsp red pepper flakes 2 cups baby spinach or chopped kale Fresh basil leaves for garnish Instructions Cook the penne in a large pot of salted boiling water until al dente. Reserve 1/2 cup of the pasta cooking water...
We love black-eyed peas on New Year's Day. This recipe is one way to lighten the New Year's meal. Even better - enjoy this recipe all year round. If red Belgian endive can't be found, frisee makes a great alternative. INGREDIENTS 1 cup dried black-eyed peas, rinsed and picked over 3 large garlic cloves, 2 of them crushed and left in the skin, 1 of them minced 1 white onion cut in half 1 bay leaf Salt to taste 1 medium fennel bulb (about 1/2 pound), trimmed, quartered, cored and sliced very thin across the grain 1 tablespoon fresh lemon juice 1/3 cup Lambrusco Red Wine Vinegar 1/3 cup Picual extra virgin olive oil 1 teaspoon dried tarragon Freshly ground...
HOMEMADE GRANOLA Ingredients: 4 cups whole grain oats 1 cup almonds, coarsely broken 1 Tbsp cinnamon 1 cup flaked coconut 3/4 cup Beyond the Olive Arbosana Blend extra virgin olive oil 3/4 cup honey (experiment with your favorite varieties) 1 Tbsp vanilla 1/2 cup golden raisins 1/2 cup dark raisins 1/2 cup dried cherries or cranberries Directions: Preheat oven to 350°. Spray baking sheet with non-stick olive oil spray. Combine oats, almonds, cinnamon and coconut. In a separate bowl, combine oil, honey and vanilla. Pour over the dry mixture and mix until well coated. Spread on a baking sheet and bake for 12 to 14 minutes until golden, stirring half-way through. After the granola has cooled completely, stir in raisins...
