ROASTED HALIBUT WITH RISOTTO ALFREDO
(4 servings)
Ingredients:
Roasted Halibut:
4 halibut fillets (6oz each)
3 Tbsp unsalted butter, melted
Panko bread crumbs
2 Tbsp Beyond the Olive Arbequina extra virgin olive oil
1 cup grape tomatoes, whole or halved
Directions:
Preheat oven to 425°. Brush fillets with melted butter and season with salt and pepper. Dust with bread crumbs, pressing them into fillets to adhere. Heat a large ovenproof sauté pan over medium-high. Add oil. Sauté fish for 3 minutes. Turn each fillet over, add tomatoes to pan and place in oven to roast for 10 minutes. Drizzle with extra virgin olive oil before serving.
SMOKIN' GUACAMOLE Ingredients: 2 medium-sized avocados (ripe) 1/4 c salsa (I prefer Pace "medium") 1-2 Serrano chili peppers 1 large lime (juiced) 1/4 tsp garlic salt 1/4 tsp onion powder 1/2 tsp Beyond the Olive Smoked olive oilDirections: Cut the avocados in half and scoop the avocado into a bowl (discard the peel and seed). Coarsely chop the Serrano chili peppers (remove the seeds first, if you prefer a mild guacamole) and add them to the bowl with the other ingredients. For a smoothly blended guacamole, mash the avocados with a fork as you mix the ingredients thoroughly. For a chunky guacamole (as I prefer it), mix the ingredients instead of mashing them completely (I prefer the avocado to...
SPICED BALSAMIC CIDER (Serves 4) Ingredients: 32 oz. apple cider (preferably fresh-pressed from refrigerated case of supermarket) 2 slices candied ginger, coarsely chopped 4 cinnamon sticks 1 vanilla bean 4 tsp Beyond the Olive Traditional (or Fig) Balsamic Vinegar Directions: Pour cider into large saucepan. Add candied ginger and cinnamon sticks. Carefully split vanilla bean lengthwise and use side of knife blade to scrape seeds from pod. Place seeds and vanilla pod pieces into saucepan. Cover pan. Over medium heat, bring mixture to a simmer and steep 20-30 minutes. Strain cider, and then ladle cider into 4 serving mugs. Stir a tsp of balsamic vinegar into each of 4 mugs. Serve hot. Recipe by Get Out of the Kitchen!Photo...
OLIVE OIL CUPCAKES (Makes 12 small or 6 large cupcakes ) Ingredients: 1 cup sugar 1/3 cup Beyond the Olive California Blend extra virgin olive oil 1 egg 1 tsp vanilla extract 1 cup finely grated fresh zucchini 2 Tbsp plain yogurt 1 cup all-purpose flour 5 Tbsp unsweetened cocoa powder 1/2 tsp sea salt 1/2 tsp baking powder Frosting, optional, as needed Directions: Preheat oven to 350 degrees. Line a 12 mini-cupcake or 6 regular cupcake tray with liners. Whisk together sugar, oil, egg, and vanilla in a large bowl until thick and smooth. Add zucchini and yogurt; stir well. In a medium bowl, sift together flour, cocoa, salt, and baking powder. Add to sugar mixture; stir until...
HARVEST SLAW (Serves 4) Ingredients: 5 Tbsp Beyond the Olive Peach (or Pear) White Balsamic Vinegar 2 1/2 Tbsp Beyond the Olive Arbequina Extra Virgin Olive Oil Sea salt and freshly ground pepper One bag shredded green cabbage (about 10 oz.) 2 cups thinly sliced, crisp, sweet apples 1/3 cup dried cranberries 1/3 cup chopped, toasted pecans Directions: In a large bowl, combine vinegar and oil. Whisk vigorously until thoroughly combined. Season with salt and pepper to taste. Add cabbage and apples and gently toss to coat with the vinaigrette. Stir in cranberries and pecans and gently combine. Taste and adjust seasonings as necessary. Recipe notes: This slaw is delicious served with grilled chicken or pork. Add a bit...
