Perfect, juicy, savory and sweet medallions.Pork loin, lean, tender, and juicy, is covered in a honey-lavender oil-thyme glaze, and then roasted until the honey bubbles up and sticks in a sweet-savory layer on the outside of the pork. This is the easiest and best way to cook pork.Read More
Here’s a beautiful start to a Thanksgiving meal. Your guests will be impressed and you’ll giggle about how simple this was to put together!
2 heads of cauliflower – leaves removed and cut into medium sized florets
1 Tablespoon Beyond The Olive Smoked Olive Oil
1 Tablespoon Beyond The Olive Arbequina extra virgin olive oil
6 cups water
1 Jar – Salsaology Pumpkin Mole
1 teaspoon Thyme
1 ½ teaspoons Sage
Put cauliflower florets in a bowl and toss with both olive oils. Sprinkle salt and pepper over and stir.
Lay out on baking sheet.
Bake at 350 degrees for 45 minutes. Cover in foil and continue baking for another 10. Let sit for at least 15 minutes.
In stockpot, combine water, baked florets, pumpkin, mole, thyme and sage. Bring to a gentle simmer for 15 minutes. Taste and add salt or pepper to taste.
If you have a hand blender – puree in the stockpot.
If not, in small batches – about 2-3 cups at a time – put mixture in blender or food processor and blend until smooth.
I believe the best soups sit for 24 hours – the flavors rise to the occasion. This soup can be served warm or cold.
A dollop of chevre can float on the top or simply a sage leaf!
• 2 lbs fresh Pacific Halibut
• 2 oz (60 ml) Beyond The Olive Lemongrass Basil Olive Oil
• 2 oz (60 ml) Beyond The Olive Elderberry Balsamic Vinegar
• Salt & Ground Pepper to Taste
-Wash and pat dry fish with a paper towel. Drizzle equal amounts Lemongrass Basil Olive Oil and Elderberry Balsamic over fish. Sprinkle course salt and pepper over fish.
Turn on broiler.
Oil broiling pan or baking dish with your favorite BTO oil. Place fish in, skin side down. Broil until fish is no longer translucent.
Serve with rice and vegetables.
Drizzle more oil or balsamic to taste.
• 1 tablespoon Beyond The Olive Elderberry Balsamic Vinegar
• 1 tablespoon Beyond The Olive Lemongrass Basil Olive Oil
• 2 sliced tomatoes or plums
• 2 sliced peaches or nectarines
• Chopped mint leaves
• Salt and Pepper to taste
Cut fruits. Put in bowl and drizzle with Elderberry and Lemongrass. Toss with mint leaves. Add salt & pepper to taste.
Avocado & Strawberry Salad
Summer is on it's way so get to your farmers' market and pick up ripe avocados and strawberries - sensational flavors make for sensational simplicity!
1 Large Ripe Avocado (firm enough for cutting, not mashing)
3 Medium Strawberries
1 teaspoon Beyond The Olive Citrus Habanero EVOO
1 Tablespoon Beyond The Olive Chocolate Orange Balsamic Vinegar
a pinch of Lime Fusion Salt
Cut avocado and strawberries into to penny-sized cubes.
Drizzle Oil and Balsamic over and toss. Add salt to taste.
Pineapple-Coconut Balsamic Vinegar
Bundt Cake Serves 10 -12
This classic yet unique and remarkably moist Bundt cake will fill your home with the scent of being on a tropical vacation while offering you the familiar welcome of comfort food.
3 cups all-purpose flour
2 cups cane sugar
1 cup shredded coconut - reserve 1/2 cup for glaze
2 teaspoons baking soda
1 teaspoon salt
1/2 cups crushed or fresh pineapple, drained
3/4 cups Beyond the Olive-Olive Pasadena or Arbequina EVOO
4 Tablespoon Beyond the Olive Pineapple Balsamic Vinegar,
- reserve 2 Tablespoons for glaze
4 Tablespoons Beyond the Olive- Coconut White Balsamic Vinegar
- reserve 2 Tablespoons for glaze
2 cups of water + 2 Tablespoons for glaze
3 cups confectioners’ sugar
Preheat oven to 350 degrees. Oil and flour bundt pan.
In a large bowl combine dry ingredients, flour, sugar and 1/2 of the shredded coconut.
In a medium bowl combine wet ingredients, crushed pineapple, olive oil, balsamic vinegars and water. Pour wet ingredients into the dry ingredients until incorporated (do not over mix). Quickly pour into a well oiled and floured Bundt pan. Bake until a tester inserted in cake comes out clean, 30–35 minutes. Cool on rack for 15 minutes, invert on rack to cool completely.
Make the Glaze: Whisk together confectioners’ sugar, remaining balsamic vinegars, shredded coconut and enough water to form a thick yet pourable glaze. Set rack with cake over a piece of parchment paper (for easy clean up); drizzle cake with glaze and let set before serving.
- 1/2 Cup Whipping Cream
- 2 Tablespoons of Sugar
- 1 Tablespoon Beyond the Olive Chocolate Balsamic Vinegar
Combine all ingredients in a small mixing bowl beat at medium to high speed until peaks form.
Serve over fruit, ice cream, cake.....
- 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
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.
- 1 zucchini
- 1 yellow squash
- 1 eggplant
- 2 large tomatoes
- Beyond the Olive Tuscan Blend extra Virgin Olive oil
- Salt & Pepper
- Balsamic vinegar (optional)
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).
- 1 Tbsp Beyond the Olive Traditional Balsamic vinegar
- 1/4 cup Beyond the Olive Arbosana Blend extra virgin olive oil
- 3/4 tsp Dijon mustard
- 1/4 tsp horseradish
- 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
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 herb mixture and sautè briefly over high heat; season with salt and freshly ground black pepper. Stir in the diced tomato and serve immediately.
Rosemary lemon chicken ingredients:
- 4 boneless skinless chicken breasts
- 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
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 until sauce thickens. Return chicken to skillet, cover and cook for 5 minutes on medium heat. Place chicken on platter, pour sauce over chicken, garnish with parsley and pepper.
Creamy lemon rice ingredients:
- 1¼ cups water
- 1 cup chicken broth
- 2 Tbsp fresh lemon juice
- 1¼ cup white rice
- ½ cup heavy cream
- 2 Tbsp chopped fresh chives
- Salt & pepper
Boil water, chicken broth and lemon juice in a saucepan over high heat. Add rice, cover, reduce heat to low and simmer 20 minutes. Stir in cream and cook over medium heat until sauce thickens (1-2 minutes). Season with salt and pepper, garnish with chives.
(Yields about 2 cups sauce)
- 1/4 cup slivered almonds
- 2 thin slices of French/Italian bread
- 2 jars of roasted peppers, drained (7 oz. drained weight each jar)
- 5 Tbsp Beyond the Olive Garlic Flavored extra virgin olive oil
- 2 Tbsp Sherry Vinegar (or more to taste)
- Salt and pepper to taste
In a skillet, toast almonds over moderate heat until fragrant and golden. Remove from skillet and set aside. Add bread slices to the skillet and toast each side until golden. Tear into pieces and add to work bowl of food processor. Add almonds and pulse until bread and almonds are finely chopped. Add the peppers, garlic oil and sherry vinegar. Process until very smooth. Season with salt, pepper and additional sherry vinegar (if desired) to taste. Serve chilled or at room temperature.
This sauce makes an excellent dip for fresh vegetables or pita chips. Try topping some toasted baguette slices with feta cheese and a dollop of sauce. It also pairs well with pasta and polenta. Thinned with additional sherry vinegar, it works well as a salad dressing over fresh spinach and other sturdy greens.
Recipe by Get Out of the Kitchen! www.getoutofthekitchen.com
- 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 and pepper. Place fish in ovenproof skillet coated with olive oil. Bake for 14 minutes. Combine 2 tablespoons of reserved juice, 2 tablespoons parsley, 1/4 tsp salt, 1/4 tsp of pepper and rice. Drizzle fish with blood orange extra virgin olive oil.
Photo source: Myrecipes.com
- 4 quinces
- 1/4 cup superfine sugar
- 2 Tbsp butter
- 3 Tbsp Beyond the Olive Pear White Balsamic Vinegar
- 1/4 cup semi-sweet sherry
Preheat the oven to 350 degrees. Peel the quinces and quarter them vertically. Cut around and remove the core. Be careful as it tends to be very hard. Place all the quince quarters on a roasting tray, core-side up and sprinkle with the sugar. Divide the butter into little nuggets and place one nugget on each piece of quince. Roast for about one-and-a-quarter hours or until deep orange, turning once. Add the sherry and vinegar to the hot pan. Toss to combine and return to the oven for another ten minutes. Divide into serving dishes and spoon over the golden pan juices. Serve drenched in fresh cream.
Photo source: Goodfood.com
- 2 cups chicken broth
- 1/2 cup onions
- 1 Tbsp Beyond the Olive Arbequina extra virgin olive oil
- 1/2 cup rice
- 2 Tbsp white wine
- 2 Tbsp capers
- 2 Tbsp grated parmesan
- 2 Tbsp heavy cream
- Salt & pepper
Heat chicken broth in a saucepan over medium heat. Reduce heat to low. Sauté onions in oil for 3 minutes over medium heat in separate saucepan. Add rice to the onions and cook 2 minutes. Add wine and stir until absorbed. Begin adding broth in 1/4 cupfuls, stirring constantly and allowing broth to be absorbed before adding more. After using all the broth, stir in capers, remove from heat and stir in parmesan and cream. Season with salt and pepper
Photo source: CulinaryArt.about.com
- 1 1/2 cups all-purpose flour
- 1/2 cup ground cornmeal
- 1 Tbsp plus 1 tsps baking powder
- 1/4 tsp salt
- 3 Tbsps plus 1 tsp sugar
- 4 Tbsps Beyond the Olive Arbequina extra virgin olive oil
- 1 cup plus 1 Tbsp heavy cream, well chilled
- Zest of 1 lemon
- Coarse grind sugar, for topping
Preheat the oven to 425°. Prepare a baking sheet with a Silpat or parchment paper. Place the flour, cornmeal, baking powder, salt, sugar and citrus zest in a bowl of a food processor. Pulse to combine the ingredients. Add the olive oil, pulsing until the mixture looks like coarse meal. With the machine running, pour in the 1 cup cold cream all at once. Stop the machine when the dough starts to come together into a ball. Do not over mix.
Gather the dough and place it on a clean work surface or a piece of parchment and gently pat it together with your hands. Shape it into an 8” round x 1 1/4” thick and either cut into 6 wedges or use a round biscuit cutter. Place the shortcakes on the baking sheet. Brush the tops with the remaining 1 Tbsps cream sprinkle the tops with coarse sugar. Bake about 10 - 13 minutes, until the shortcakes are lightly golden brown.
When the shortcakes have cooled, cut in half horizontally, and place the bottom half on 6 plates. Place a few of the pickled peaches and their juices on each biscuit. Add a dollop of the cardamom whipped cream, place the shortcake top back on and pass extra cardamom whipped cream on the side.
Cardamom Whipped Cream
- 1 cup cold heavy whipping cream
- 2 - 3 tsps sugar, to taste
- 1/2 tsp vanilla
- 1/4 tsp cardamom powder
Whip the cream, sugar, vanilla and cardamom until very soft peaks appear. Serve the shortcakes.
For photos of this recipe, please visit the bijouxs.com website: http://bijouxs.com/2011/05/22/pickled-peaches-with-brandy/#more-1016
Photo Source: Yummly.com
(Makes about 4 dozen cookies)
- 2 1/2 cups flour
- 1/2 tsp baking powder
- 1 tsp salt
- 1 cup sugar
- 1/2 cup Beyond the Olive California Blend extra-virgin olive oil
- 2 eggs
- 3/4 cup milk
- 1 tsp vanilla
Preheat over to 375 degrees.
Line cookie sheets with nonstick foil, or lightly grease with olive oil. In a large bowl, whisk together flour, baking powder, salt and sugar, then set aside. In a medium bowl, whisk together the eggs, olive oil and vanilla. Using a spatula, stir the two mixtures together until well combined. If needed, add milk to soften the mixture. Drop rounded tsps of mixture onto cookie sheets approximately 2 inches apart. Bake 12 to 15 minutes or until lightly golden brown. Remove from the oven and let cool on cookie sheet for a couple of minutes then transfer the cookies to a wire rack to cool completely. Decorate with holiday colors.
Recipe adapted from Lucero Olive Oil
- 2 Tbsp Beyond the Olive Meyer Lemon FlavoredOlive Oil
- 2 cups broccoli florets
- 2 cloves garlic, chopped
- 1/2 cup water
- Salt and pepper to taste
- Grated Parmesan
Heat olive oil in a saute pan at med-high heat. Add broccoli florets and garlic and saute for 2 minutes. Add water and cover for 2 minutes. Season with salt and pepper and serve with grated Parmesan.
Photo Source: Pillsbury.com