Jack-O-Lantern Stuffed Bell Peppers Recipe: 5 orange or yellow bell peppers 1 small onion, diced 3 gloves garlic, minced 2 cups diced Cremini mushrooms 1/2 cup diced carrot 1 large zucchini, diced 1 1/3 cups couscous 1 & 3/4 cups chicken or vegetable stock 1/2 cup crumbled feta cheese 3 tbsp Garlic Olive Oil, divided 1/2 tsp smoked paprika 1 tbsp fresh rosemary 1/4 cup fresh parsley, minced Salt and pepper, to taste Instructions: 1.Preheat your oven to 400 degrees F. To start the filling for the peppers, begin by toasting the couscous in a large pan with 1 tbsp of olive oil. Toast for about 5 minutes over medium heat until golden brown. 2. In a medium saucepan, add...
I was looking for the origin of the word Ascolana and discovered it simply meant from Ascoli Piceno," a city in the Marche region of Italy... which is where the olive varietal derives from. I also discovered Oliva ascolana: a culinary specialty of stuffed, breaded, and fried olives that originated in Ascoli Piceno around the 1800s. I love fried pickles (I think they originated in a Blues club in the American south... but that's another research project), so being the Olive Lady, I had to try fried olives myself. The Ascolana olive has to be a pretty big fat olive for it to get stuffed. You may or may not be able to find big olives for this recipe. You...
This isn't just for the holidays - I use it on sandwiches throughout the year.
Ingredients:
1 (12 ounce) bag fresh cranberries
1 cup white sugar
1/2 cup Tangerine White Balsamic
1 tablespoon tangerine zest
1 whole star anise
1 cinnamon stick
3 whole cloves
1 tablespoon Cherry Olive Oil
Directions:
Combine everything in a heavy bottomed sauce pan except the olive oil.
Bring to a simmer.
Reduce heat to low and cook, stirring occasionally, until cranberries are all popped, about 15 minutes.
Remove from heat and let cool to room temperature.
Discard star anise, cinnamon stick, and whole cloves,
Mix in the Cherry Olive oil and refrigerate until needed.
Build your salad with your favorites. I love adding Balsamic Walnuts and then top with this versatile vinaigrette:
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup Tangerine White Balsamic
1 (heaping) teaspoon dijon mustard
6 tablespoons Cherry olive oil
1½ tablespoons lemon tangerine or orange juice (optional)
Add everything except the citrus juice in a mason jar and shake. If it is too thick or too sweet - add the citrus juice to taste and shake again. Serve over your favorite leafy greens, vegetables and fruits.
Need more cherry? Add balsamic marinated cherries.
Ingredients: 3 tablespoons extra virgin olive oil 2 to 3 tablespoons thinly sliced scallions, including green parts 2 to 3 tablespoons coarsely chopped fresh dill ½ teaspoon grated lemon zest 4 ounces crumbled French feta 2 cups shelled Fresh English peas Kosher or sea salt and freshly ground black pepper Lemon half Bring a small pot of salted water to a boil over high heat and prepare a bowl of ice water. Blanch the peas for about 1 minute, just until they lose their raw taste; they should still be firm. Drain and immediately plunge into ice water. When the peas are cool but not cold, drain them again. Lay them out on a clean towel and pat dry. In...
