- 1 C Feta Cheese
- .5 C Lucini Organic Stravecchio Pamigiano Reggiano (grated)
- 12 Kalamata olives (sliced, pitted)
- .5 C Onion (rinsed well in cold water)
- .25 C Lucini Extra Virgin olive Oil
- 1 Green Pepper (chopped small)
- .5 tsp Black Pepper (fresh, ground)
- .25 tsp Paprika (optional)
In electric mixer, beat the olive oil and cheese until they reach the consistency of whipped cream. Remove from mixer and add black pepper, paprika, olives, onion and green pepper. Taste for salt, paprika and pepper. Pack mixture solidly in small bowl or oiled mold. Refrigerate until firm. Serve sliced.
Adapted from Chez Panisse Vegetables
Boil a large pot of salted water. Saute the cauliflower and broccoli in olive oil in a large saute pan. When the cauliflower begins to soften, season with salt and pepper and add the onion. Saute over medium high heat until the vegetables are brown and tender. The cauliflower and broccoli should still be slightly crunchy and should not look steamed. Add the garlic and rosemary and remove from the heat, tossing and stirring so the garlic doesn’t burn; if it starts to brown, add a splash of water. Add the chili oil, vinegar and the pine nuts. Taste and correct the seasoning for salt, chili oil and vinegar. When the pasta is done, drain and add to the cauliflower, adding enough extra-virgin olive oil to coat the pasta thoroughly, then add the parsley and cheese, toss together and serve.
This version of Chicken Parmigiana (Parmesan) is baked/broiled, rather than fried for great calorie/fat savings without losing any flavor. No one believes it is baked when I serve it!!
In a large saucepan, heat the garlic and oil together over medium high heat until the garlic just turns light gold, about 1 minute. Stir in the tomatoes, basil, sugar, a pinch of salt and pepper. Bring to a boil and then simmer on low until sauce thickens – 15-20 minutes. Taste the sauce and adjust seasoning. Cover and keep warm.
Preheat oven to 450°F. Whisk together mustard, vinegar, 1/4 tsp of salt and pepper, and 1 TB melted butter in a large bowl, add the chicken pieces, and toss to coat well. In another bowl, mix together the bread crumbs, grated cheese, and 1/4 teaspoon of pepper. Mix well and add in 1 TB melted butter. Then dredge each chicken piece in the crumb mixture until well coated. Place each thigh on a non-stick baking pan (or Silpat) and press the crumbs in gently. Bake in the middle of the oven until golden and cooked through, about 15 minutes.
Remove from oven and turn heat up to broil. Place a basil leaf, then a slice of mozzarella on each thigh. Return to oven and broil for 2 minutes. Ready to serve – I usually serve with pasta.
Cut each pear into 8 equal pieces. Toss the pears and sugar together gently in a bowl.
Pour the olive oil into a large sauté pan over medium heat. Add the pears and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the sugar just begins to caramelize (turns to an amber color). Do not let the sugar turn brown. Add the cherry balsamic, salt and orange zest. Cook 2 to 3 minutes longer or until the sauce starts to reduce.
Transfer the pears to serving dishes and top with the sauce, parmigiano and chopped mint.
Posted in olive oil, recipes
Tagged carmelized pears, Christmas, dessert, easy, fruit, holiday, italian, italian cooking, italian cuisine, la cucina italiana, pear, quick, recipe, simple, vegan, vegetarian
Cut off the bottom end and top, rough green stalks , then remove the external layer of skin from the leeks. Cut into even 1-inch discs and then soak in a large bowl of cold water for 15 minutes to remove any sediment. Rinse the leeks in strainer or colander, then place in another large bowl. Add the olive oil, vinegar, paprika, salt and pepper and marinate for 10 minutes. Heat your grill pan outside on a grill or on your stovetop until the pan is fully heated (10 minutes outside, 5 inside). Add the leek discs to the pan, flat-side down. Cook on medium-high for 6 minutes until the leeks are browned. Turn and cook for five more minutes on the other flat side. Remove the leeks and place back to the marinade bowl. Add the basil-infused olive oil and lemon juice, toss, and serve.
Boil the beans in salted water until they are just tender – 6-10 minutes. Drain immediately and cool for 1 minute in an ice bath. Strain and dry.
In a large serving bowl, combine the beans, onion, nuts and cilantro. Add the dressing and season to taste with vinegar, salt and pepper and toss until evenly distributed.
Posted in heathy diet, recipes
Tagged beans, easy, green bean salad, hazelnut, nuts, pecan, pine nut, recipe, Salad, simple, Thanksgiving, vegan, vegetarian, walnut