THANKSGIVING GREEN BEANS Bring The Beans!!! Don’t endure another holiday with goopy casserole! Ingredients 1 pound green beans (aka string beans), washed, ends trimmed and cut 1 pound wax beans (aka white string beans), washed, ends trimmed and cut 2 tablespoons Beyond The Olive Sun-dried Tomato Olive Oil or Coratina EVOO 3 tablespoons Beyond The Olive Blackberry Roasted Pepper Vinegar 1 tablespoon Beyond The Olive Artichoke Olive Tapenade 1 tablespoon Beyond The Olive Parmesan Asiago Tapenade or a second spoonful of Artichoke Olive Tapenade (if you prefer to keep it vegan). 1 basket cherry tomatoes optional - 1 teaspoon chopped Hatch Chilies Salt, water, ice Preparation Fill a large pot with water. Add 1/2 teaspoon salt. Set on high and...
CREAM OF PARSLEY SOUP This may sound like a summer soup, but with post holiday burn out (and extra parsley in the refrigerator), I realized we needed something light but hearty, refreshing but earthy… The combination of the potatoes and the spark of the parsley makes for a hearty meal. Serve with a great crusty wheat bread. SERVES 6-8 INGREDIENTS 1/2 lb. fresh parsley (about 2 bunches) 2 tbsp. Beyond The Olive Coratina or other robust extra virgin olive oil 2 cloves garlic, thinly sliced 1/2 red onion, thinly sliced 4 Small Red Potatoes, boiled, peeled and chopped Kosher salt and freshly ground black pepper, to taste 4 cups chicken stock 1 cup sour cream Lemon slices for garnish Freshly...
OLIVE OIL CAKE WITH CRÈME FRAÎCHE, PISTACHIOS, ORANGE, AND CHOCOLATE A celebration of good olive oil - This fragrant olive oil sponge cake made with rice flour -which enhances the flavor of the oil— is split and moistened with more oil and filled with vanilla crème fraîche laced with chopped chocolate, pistachios, and candied orange peel. Drizzle the plates with oil just before serving as well. If you are fortunate enough to have a bottle of olio nuovo—unfiltered fresh oil from the most recent harvest, you can save it for drizzling, use extra virgin oil in the batter. Or go nuts and use the new oil throughout. A note on rice flour: Use an American brand of regular or superfine rice...
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...
