KALE AND GARBANZO WINTER SOUP It’s soup weather so here’s a comforting light dinner. Serve with crusty bread and a triple cream brie! INGREDIENTS 1 medium onion, chopped (1 cup) 2 garlic cloves, chopped 1 bay leaf 1 teaspoon salt 1/8 teaspoon black pepper 2 tablespoons Beyond The Olive Arbequina extra-virgin olive oil 1 large boiling potato (3/4 lb), peeled and cut into 1/2-inch pieces 3/4 lb kale, stems and center ribs cut out and discarded, then leaves finely chopped (4 cups) 3 1/2 cups reduced-sodium chicken broth (28 fl oz) 2 cups water 1 (14-oz) can chickpeas, rinsed and drained 1/4 lb Spanish chorizo (cured spiced pork sausage), casing discarded and sausage cut into 1/4-inch dice (1 cup) PREPARATION...
GRILLED ASPARAGUS WITH LEMON OLIVE OIL, PECORINO AND PROSCUITTO (Serves 4) One of the simplest and best ways to cook asparagus is to give it a light coating of olive oil and grill it. You can also do this on the stovetop in a ridged grill pan. Grilling brings out the sweetness and I prefer it to steaming or boiling which seems to bring out more of the “vegetal” notes. Ingredients: 1 lb fresh asparagus, tough ends discarded 2 Tbsp Beyond the Olive Arbosana extra virgin olive oil Sea salt Freshly ground black pepper 3 Tbsp or so Beyond the Olive Meyer Lemon flavored extra virgin olive oil 1/2 cup Pecorino or Parmigiano cheese shaved thinly with a vegetable peeler...
GRILLED CORN
(Serves: 8)
Ingredients:
2 Tbsp kosher salt
8 ears fresh sweet corn
8 Tbsp Beyond the Olive Tuscan Blend Extra Virgin Olive Oil
4 Tbsp chili powder
Directions:
Preheat grill to medium high. Bring 6 quarts of salted water to a boil. Add the corn and boil for seven minutes, remove and set aside. In a small bowl, whisk remaining ingredients together. Grill corn until lightly charred. Baste corn with oil mixture before serving.
For a spicy twist, replace EVOO with 1/2 Beyond the Olive Lime olive oil and 1/2 Beyond the Olive Jalapeno Olive Oil
Photo Source: McCormick.com
JOE’S REAL LIGURIAN PESTO Ingredients: 4 bunches basil 1 ounce pine nuts 3 cloves garlic Pinch of coarse sea salt 1 1/2 ounces Parmeggiano-Reggiano, grated 1 1/2 ounces of Pecorino Romano cheese 1/4 cup Beyond the Olive California Blend extra virgin olive oil Directions: Stem the basil, wash, and dry on a tea towel or paper towels, being careful not to squash the leaves. When the leaves are dry, put them in the mortar, add the garlic and the sea salt, and crush with a wooden pestle. When a pasta forms, add the pine nuts and continue crushing until well incorporated. Drizzle in the olive oil, continuing to mix using the pestle. Stir in the cheese and taste for seasoning....
BRUSCHETTA
(Makes about 3 cups)
Ingredients:
1 pound plum tomatoes or large cherry tomatoes (about 24), diced
1/3 cup Beyond the Olive Tuscan Blend extra virgin olive oil
3/4 cup fresh basil leaves, coarsely chopped
1/2 cup fresh mozzarella cheese, chopped in small cubes
Freshly ground black pepper, or to taste
1 tsp sea salt, or to taste
3 garlic cloves, minced
1 tsp fresh lemon juice, preferably squeezed from lemon
Directions:
Combine the tomatoes, olive oil, basil, mozzarella cheese, garlic, lemon juice, salt and pepper. Stir together until well mixed. Serve over slices of fresh baked baguette.
Recipe adapted from Lucero Olive Oil
Photo Source: Wikipedia
