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).
OLIVE OIL CAKE
(Serves: 8)
Ingredients:
3 large eggs, beaten
2 cups granulated sugar
10 oz. Beyond the Olive Lime Flavored Olive Oil
10 oz. Milk
2 oz. lime juice
3 tsp lime zest
2 cups all purpose flour
½ tsp baking soda
½ tsp baking powder
1 tsp salt
Directions:
Preheat oven to 350 degrees. Grease a 10 inch pan. Whisk the eggs, sugar, olive oil, milk, citrus juice, and zest. Sift the flour, baking soda, baking powder and salt. Mix the dry ingredients into the wet mixture. Whisk until blended. Pour into the prepared pan. Bake for 1 hour.
You may substitute any citrus olive oil to make your favorite olive oil cake.
