EGGPLANT & ROASTED PEPPER DIP A variation on Baba Ganoush Ingredients: 1 small eggplant, ends trimmed, diced 3 Tbsp Beyond the Olive High Polyphenol Pasadena Blend extra virgin olive oil, divided Salt and pepper to taste Juice of a lemon 1 cup roasted red peppers* Recipe Below (your own are always tastier, but drained from a jar is faster) 1 clove garlic, chopped 3 Tbsps finely chopped fresh basil Directions: Preheat oven to 400 degrees. In a large bowl, toss eggplant with 1 Tbsp olive oil. Spread eggplant on a large baking sheet and roast in the oven for 15 minutes, turning every five minutes. Eggplant is done when it is tender and lightly browned. Remove from oven and let...
Cornbread made with Polenta My daughter asked me to pick up cornbread mix yesterday. I admit to being a little besides myself... Why buy cornbread mix when you can make it yourself? I had polenta in the freezer, so why not use it? Funny thing is, there aren't many unapologetic polenta cornbread recipes. Oh, they say it will taste a little more "rustic", more "grainy"... and I say "Sign me up! I love rustic and grainy!" I gave her this recipe off the cuff and crossed my fingers it would work out since she was taking it to a party. I was so happy to come home to her leftovers... and it was unapologetically rustic, grainy and very much my...
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.
