Filtering by Tag: Sweet Basil

Roasted Cauliflower

2 tablespoons OLIVE & VINE infused olive oil (see pairings below)

2 tablespoons OLIVE & VINE balsamic vinegar (see pairings below)

1/2 teaspoon salt

3 cloves garlic, minced

1 head cauliflower, cut into bite-size pieces


Preheat oven to 450°F. Line a baking sheet with aluminum foil.
Stir the olive oil, balsamic vinegar, salt, and garlic together in a bowl.
Add the cauliflower and toss to coat. Spread the mixture onto the lined baking sheet.          Stirring occasionally, bake in the preheated oven until tender, about 20 minutes.

Pairing suggestions:
Tuscan Bouquet olive oil and Traditional Balsamic Condimento
Sweet Basil olive oil and Sicilian Lemon balsamic
Rich Roasted Garlic olive oil and Savory Oregano balsamic
Meyer Lemon olive oil and Fresh Fig balsamic

Bok Choy with Balsamic Vinegar and Ginger

4 heads bok choy

3 tablespoons Olive & Vine infused olive oil*

1/4 cup water

2 tablespoons capers

1 1/2 teaspoons minced garlic

1 1/2 teaspoons minced ginger root

2 tablespoons OLIVE & VINE infused balsamic vinegar*

1 dash fresh lemon juice, or to taste

 

Separate the leaves from the stems of the bok choy. Cut the stems into bite-sized chunks and shred the leaves.

Heat the olive oil in large skillet over medium heat. Cook the bok choy stems in the oil until slightly tender, about 3 minutes. Add the water and leaves and cook until the water evaporates, about 10 minutes more.

Stir in the capers, garlic, and ginger and cook while stirring 1 minute more.
Sprinkle the vinegar and lemon juice over the bok choy and stir to combine. Serve immediately.


* Meyer Lemon olive oil with Honey Spiked Ginger balsamic vinegar
   Herbes de Provence olive oil with Ginger Kissed Blackberry balsamic vinegar
   Sweet Basil olive oil with Sicilian Lemon balsamic vinegar
 

Balsamic Glazed Caprese Chicken

6 skinless, bone-in chicken thighs

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon salt

freshly ground black pepper, to taste

2 tablespoons OLIVE & VINE extra virgin olive oil, or an infused oil such as Rich Roasted Garlic, Sweet Basil or Tuscan Bouquet

2 tablespoons minced fresh garlic

1/2 cup OLIVE & VINE Traditional Balsamic Condimento or Fresh Fig balsamic vinegar

2-1/2 tablespoons brown sugar, packed

1-1/2 cups grape or cherry tomatoes, 1 cup whole and 1/2 cup sliced in half 

8 ounces fresh mozzarella cheese cut into 6 half inch slices

1/4 cup fresh basil leaves, chiffonade


Preheat oven to 400°F.

Season each chicken thigh with oregano, basil, salt and pepper.
Heat the oil in a large oven-proof pan over medium-high heat. Sear the chicken on both sides until golden brown, about 4 minutes each side. Transfer chicken to a plate. Drain most of the excess oil, leaving about a teaspoon worth.

Return the skillet back to the stove and fry garlic until fragrant (about 1 minute). Add the balsamic vinegar and brown sugar, stirring to combine. Bring to a simmer, while stirring occasionally, until glaze has thickened (about 5-6 minutes).

Return chicken to the pan, turning in the glaze to evenly coat. Add the cup of whole tomatoes around the chicken and place the chicken in the oven. Bake until the chicken is completely cooked through (about 30 minutes). Top each chicken with a slice of mozzarella cheese, return to the oven for a few more minutes until the cheese has melted. 

To serve, scatter the sliced tomatoes on top of the cheese, drizzle with some of the balsamic sauce from the pan and garnish with basil. Serve immediately.

Adapted from Cafe Delights.
 

Artichoke Dip With Aioli

14 ounce can artichoke hearts, drained and chopped

1/2 cup freshly made aioli made with Sweet Basil or Rich Roasted Garlic infused olive oil (see Basic Aioli recipe)

1/2 cup sour cream

1/3 cup Parmesan cheese, grated

1/8 teaspoon hot sauce

 

Mix all ingredients well and place in a baking dish. Bake at 350° until hot and bubbly. Serve immediately with crackers or bread.

Makes about two cups. 

Roasted Asparagus

1 pound asparagus

3 tablespoons OLIVE & VINE infused olive oil (Rich Roasted Garlic, Sweet Basil, Tuscan Bouquet, Herbes de Provence, Meyer Lemon, Eureka Green Lemon or Persian Lime) 

1 tablespoon OLIVE & VINE Traditional Balsamic Condimento

salt and freshly ground pepper to taste

1/4 cup grated Parmesan cheese

Preheat oven to 500°.

 

Break the tough ends off of the asparagus and arrange in a single layer in a glass baking dish. Drizzle with olive oil. Roast for 10 minutes. Test one spear and if not tender, roast for an additional minute or two. Drizzle with the balsamic vinegar and season with salt and pepper to taste. Transfer to a serving dish and sprinkle with Parmesan cheese.

Serves 4.