Filtering by Tag: Tuscan Bouquet

Herbed Green Beans

1-1/2 pound fresh green beans, trimmed

1/2 cup finely chopped onion

2 tablespoons OLIVE & VINE Tuscan Bouquet infused olive oil

3 tablespoons lemon juice

1 tablespoon chopped fresh parsley

salt and freshly ground pepper to taste

1-1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme

1/4 teaspoon paprika

In a large saucepan, cover beans with water and bring to a boil. Cook, uncovered for 8-10 minutes or until crisp-tender. Meanwhile, in a skillet, saute onion in olive oil until tender. Add the remaining ingredients. Drain beans and add to onion mixture. Stir to combine well and serve.

Serves 6.

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

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.
 

Roasted Chicken

4 to 4½ pounds of bone-in chicken with skin on

2 cups panko (Japanese bread crumbs)

4 tablespoon OLIVE & VINE infused olive oil such as Tuscan Bouquet, Herbes de Provence, or Meyer Lemon, plus more to grease pan

salt and freshly ground black pepper, to taste

½ cup dry white wine

½ cup Dijon mustard

fresh Italian parsley, chopped, to garnish (optional)

 

Preheat oven to 350 degrees F. 

In a medium-sized bowl, combine the panko and olive oil. Mix well, scraping the bottom and sides of the bowl to thoroughly coat the panko. Pour the mixture onto a large plate or pie tin.  

Using the same bowl, whisk together the Dijon mustard and the white wine. This will be your batter for the chicken pieces. 

Grease a baking pan with Italian Gremolata olive oil. Pat the chicken pieces dry with paper towels and generously salt and pepper each piece. Dip each piece into the batter to coat all sides and then place skin side down into the panko mixture. Press gently so that the crumbs adhere. You only need to coat the one side.

Place coated chicken pieces onto the prepared baking sheet with the skin side up.  Bake the chicken for about 40 minutes. Increase the temperature to 400 degrees and continue to bake until the crust is brown and the chicken is cooked through, about 10 minutes more. Garnish with parsley if desired.

Penne Pasta with Avocados, Basil and Tomatoes

3/4 pound penne pasta

3-4 ripe avocados, diced

3 tablespoons fresh basil leaves, chopped

1 pint ripe grape tomatoes, halved

¼ cup OLIVE & VINE Tuscan Bouquet infused olive oil

salt and freshly ground black pepper to taste

grated parmesan cheese to finish (optional)

 

Cook the pasta al dente according to the package directions. 

Combine the pasta with the avocados, basil and tomatoes in a large bowl. Add the olive oil and generously season with salt and pepper. Toss well to combine.

Marinated Vegetable Skewers

A nice twist on the veggie platter without the Ranch dressing!

 

2 1/2 cups cauliflower, cut in to one inch florets

2 1/2 cups broccoli, cut in to one inch florets

1 red bell pepper, cut into one inch squares

1 green bell pepper, cut into one inch squares

1 cup olives of your choice, pitted (we love Kalamatas)

30 basil leaves (if they seem too large, cut in half)

2/3 cup OLIVE & VINE Tuscan Bouquet infused olive oil

1/4 cup OLIVE & VINE Savory Oregano or Sicilian Lemon balsamic vinegar

3 tablespoons water

sea salt and freshly ground pepper, to taste

15 wooden skewers

 

Steam cauliflower and broccoli for 4 minutes to slightly soften. Set aside and allow to cool.

In a large bowl, whisk the olive oils, balsamic vinegar, water, salt and pepper. Add the cauliflower, broccoli, peppers and olives and toss to thoroughly coat. Cover and marinate at room temperature for approximately one hour.

Remove vegetables from bowl. Discard marinade or save for another use.

Alternate threading vegetables, olives and basil leaves on each skewer.

Serve at room temperature.

 

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.

Basic Aioli (Fresh Garlic Mayonnaise)

2 egg yokes

2 teaspoons garlic, crushed 

1-½ teaspoons salt

1 tablespoon fresh lemon juice

1 cup OLIVE & VINE extra virgin olive oil (or an infused olive oil such as Rich Roasted Garlic, Smoky Chipotle Pepper, Persian Lime, Lemon or Tuscan Bouquet.) 

 

Pulse the first four ingredients in the food processor or blender until well mixed. SLOWLY, drop by drop, begin adding the olive oil while blender is running. Once the mixture begins to thicken, pour olive oil slowly in a steady stream. Continue until all oil is used and the mixture is thick and properly emulsified.

 

 

Roasted Red Peppers And Feta Spread

2 jars roasted red peppers

1/4 cup OLIVE & VINE Tuscan Bouquet infused olive oil

8 ounces feta cheese, crumbled

1/2 teaspoon fresh thyme

2 whole garlic cloves

salt and fresh ground pepper to taste

 

Place all ingredients in the bowl of a food processor and pulse until smooth. Transfer to a bowl, cover and refrigerate for at least one hour before serving so that the flavors can develop. Serve as a spread for crackers, bread or slices of red and yellow peppers. Can also be used with pasta.

Tuscan Bouquet Pasta with Vegetables and Bacon

This simple, delicious pasta can be made with any fresh vegetables you have on hand. Substitute zucchini for squash, arugula for spinach, or add eggplant - whatever is fresh and readily available. Serve with a crusty bread, olive oil for dipping and you're good to go!

   6 slices bacon, diced and browned

   3/4 pound (uncooked) penne pasta

   3 teaspoons OLIVE & VINE Tuscan Bouquet infused olive oil

   1/2 cup onion, diced

   2 cloves garlic, finely chopped

   3 small to medium yellow squash, cubed

   4 Roma tomatoes, peeled, seeded and diced

   1/4 pound mushrooms, sliced

   1/2 cup Kalamata olives, sliced

   2 cups fresh spinach

   1/2 cup fresh Italian parsley, chopped

   2 tablespoons fresh basil, chopped

   salt and fresh ground pepper to taste

   Parmesan cheese to top (optional)

Bring salted water to boil in a large pot. Cook pasta according to package directions until al dente.

Heat Tuscan Bouquet infused olive oil in a large skillet. Add onion and cook until translucent. Add squash, garlic  salt and pepper to taste, and cook 2 minutes. Add tomatoes and cook for 3 more minutes, then add mushroom and cook until tender.  Add bacon, olives, spinach, parsley and basil and gently stir until wilted.  Serve hot over penne pasta and top with Parmesan cheese if desired.  Serves 4.