BUCKWHEAT RISOTTO Ingredients: 3 1 /2 cups vegetable stock 2 Tbsp Beyond the Olive Tuscan Blend Extra Virgin Olive Oil, plus more for drizzling 1 cup buckwheat groats, rinsed 1 medium onion, chopped 1 small red bell pepper, chopped 1 garlic clove, chopped 1 tsp dried Italian herb blend Salt and freshly ground pepper 1 cup beer 2 to 3 cups fresh baby spinach leaves, roughly chopped Zest and juice of a lemon 1 Tbsp butter Grated Parmesan or Parmigiano Reggiano cheese, for serving Directions: Place stock in a small pot and warm over low heat. Heat olive oil in a large, deep skillet over medium heat. Add buckwheat groats, onion and pepper; sauté until vegetables are softened,...
PEACH SCALLOPS Ingredients: 10 jumbo scallops 3 Tbsp Beyond the Olive Arbequina extra virgin olive oil 1/4 cup panko bread crumbs 1/2 cup Beyond the Olive Peach white balsamic vinegar 3 green onions (thinly sliced) Salt / Pepper Directions: Season the thawed scallops with salt & pepper before rolling them in panko bread crumbs. Heat olive oil in large skillet (I prefer a light and/or fruity olive oil for this recipe - an Arbequina or Ascolano would work great). Cook scallops for 2 1/2 to 3 minutes each side. Remove scallops from pan and keep warm. Deglaze pan with peach balsamic vinegar and onions and allow it to reduce (this happens quickly - it should only take 3 or...
