BALSAMIC ROSEMARY PORK LOIN WITH ROASTED POTATOES Ingredients 2 1/2 pound boneless top loin pork roast 1 1/2 cups fresh rosemary 12 cloves garlic 3 Tbsps Beyond the Olive Tuscan Blend extra-virgin olive oil 2 Tbsps Beyond the Olive Traditional balsamic vinegar 1 tsp sea salt 2 tsps black pepper 2 1/2 pounds small red potatoes, cut into 1/2-inch wedges Directions Preheat oven to 450 degrees. In a food processor, combine rosemary leaves, garlic, oil, vinegar, salt, and pepper and pulse to make a coarse, wet paste, scraping down the bowl as necessary. Spread 3/4 paste on all sides of roast. Place roast, fat side up, in shallow roasting pan large enough to hold roast with 3 inches room around...
BRIE WITH CRANBERRY-BALSAMIC CONSERVE AND TOASTED PECANS (Serves 10-12) Conserve ingredients: 2 Tbsp Beyond the Olive Ascolano extra virgin olive oil 1 medium onion, diced 2 large granny smith apples, peeled, cored, cut into eighths and sliced crosswise 1 lb. fresh cranberries 1 cup sugar Finely grated zest and juice of a large orange 2 1/2 cups sweet white wine, such as Riesling 2 cinnamon sticks 1/2 cup golden raisins 4 Tbsp Beyond the Olive Fig Balsamic Vinegar Salt and pepper Additional ingredients: Whole wheel of Brie (large or small, as desired), at room temperature 1/2 to 1 cup coarsely chopped pecans Crackers or toasts for serving Directions: Heat a large, deep pan and warm olive oil over medium heat. Add...
BRAN MUFFINS Makes 12 muffins 2 c Oat Bran (or wheat bran) 1/2 c Brown Sugar 2 ts Baking Powder 1 ts Cinnamon 1/2 ts Salt 1 c Milk (whole or skimmed) 2 Tablespoons Beyond The Olive Mandarin Orange Olive Oil 2 Egg whites 1 c shredded - Apple (OR carrots OR zucchini OR peach) 3 Tablespoons molasses OR 2 Tablespoons Beyond The Olive Fig Balsamic Vinegar These muffins contain no wheat products, are...
LA FARINATA (CHICKPEA PANCAKE) Makes 2 medium pancakes (8 to 12 servings) A recipe from Liguria in Italy, this makes a great afternoon snack or party starter. Chickpea flour is available at many large supermarkets such as Whole Foods. Look for the Bob’s Red Mill brand. The batter needs to rest for at least 30 minutes and can be refrigerated for up to 2 days. Drizzle with fragrant olive oil, shavings of Parmigiano Reggiano, top with a little peperonata or marinated mushrooms, or whatever you like. Ingredients: 1 cup chickpea flour 1/2 cup cold water, or as needed Beyond the Olive Arbosana extra virgin olive oil Coarse sea salt 2 Tbsp fresh rosemary leaves, roughly chopped Freshly ground black pepper...
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,...
