CORNMEAL SHORTCAKE WITH CARDAMOM WHIPPED CREAM (Serves 6) Ingredients: 1 1/2 cups all-purpose flour 1/2 cup ground cornmeal 1 Tbsp plus 1 tsps baking powder 1/4 tsp salt 3 Tbsps plus 1 tsp sugar 4 Tbsps Beyond the Olive Arbequina extra virgin olive oil 1 cup plus 1 Tbsp heavy cream, well chilled Zest of 1 lemon Coarse grind sugar, for topping Directions: Preheat the oven to 425°. Prepare a baking sheet with a Silpat or parchment paper. Place the flour, cornmeal, baking powder, salt, sugar and citrus zest in a bowl of a food processor. Pulse to combine the ingredients. Add the olive oil, pulsing until the mixture looks like coarse meal. With the machine running, pour in...
ROASTED TILAPIA WITH ORANGE-PARSLEY SALSA (4 servings) Ingredients: 3 medium oranges 1/4 cup fresh parsley 2 Tbsp Beyond the Olive Blood orange extra virgin olive oil 3/4 tsp salt, divided 4 tilapia fillets 1/2 tsp black pepper, divided 1 tsp Beyond the Olive Arbequina extra virgin olive oil 2 cups hot cooked white rice Preheat oven to 400°. Grate 2 teaspoons orange rind. Peel and section oranges over a bowl, reserving 2 tablespoons of juice. Chop the oranges into 1/2" sections. For the salsa, combine rind, chopped oranges, 2 tablespoons parsley, 2 tablespoons blood orange olive oil and 1/4 tsp of salt in a bowl. Toss well and set aside. Sprinkle fish with 1/4 tsp of both salt...
ROSEMARY LEMON CHICKEN WITH CREAMY LEMON RICE (4 servings) Rosemary lemon chicken ingredients: 4 boneless skinless chicken breasts Milk Flour Juice of 1 lemon 4 Tbsp Beyond the Olive Meyer lemon flavored olive oil 2 cloves garlic 1 tsp fresh rosemary 1/4 cup white wine 1/2 tsp salt 1/2 cup chicken broth 1/4 cup capers 2 Tbsp butter 2 Tbsp chopped parsley Pepper Directions: Dip chicken in milk and dredge in flour. Add olive oil to skillet at medium heat. Add chicken and cook for 4 minutes each side or until golden brown. Remove chicken and set aside. Place all remaining ingredients except parsley into skillet. Turn heat to low and add a small amount of flour and whisk...
ROSEMARY NEW POTATOES (4 servings) Ingredients: 1 Lb. peeled new potatoes 2 ounces leek, white part only 1/2 Tbsp butter 1 shallot, minced 1 medium tomato, seeded and diced 3 sprigs Italian parsley 3 sage leaves 1 rosemary sprig, leaves only 1 Tbsp Beyond the Olive Rosemary flavored olive oil Salt & pepper Directions: Butter a microwave-proof pan and add the potatoes, sprinkle with the minced shallots, add 1 1/2 cups of water. Cover with microwave-proof plastic film and transfer to the microwave; cook for 8 minutes. Meanwhile, mince the leeks with the parsley, rosemary and sage. In a non-stick skillet, heat the Rosemary olive oil, add the potatoes and cook until slightly browned. Add the minced leek and...
ROASTED VEGETABLES
(4 servings)
Ingredients:
1 zucchini
1 yellow squash
1 eggplant
1/2 cup cut carrots or baby carrots
1/2 a red onion
1/2 a bunch of asparagus
2 large tomatoes
Beyond the Olive Tuscan Blend extra Virgin Olive oil
Salt & Pepper
Balsamic vinegar (optional)
Directions:
Preheat oven to 450°. Chop all vegetables into large chunks and place in a large roasting pan. Toss with olive oil, salt and pepper. Roast until vegetables are fork tender (about 25 minutes).
