Roasted Beets

Ingredients:

• 4             Beets  (unpeeled, medium-sized – about the size of a tennis ball)
• 2 TB       Lucini Extra Virgin Olive Oil
• 2 tsp      Lucini Balsamic Vinegar
• 1 tsp      Orange Juice (optional)
• 1/2 tsp  Salt

Preparation:

Peel the beets, chop the tops off and remove the tail-like root end of the beet and discard.  Cut each beet into eight sections (or halve small beets), as you would cut an apple for pie.  Put the beets on a baking sheet.

Emulsify the vinegar and orange juice in the olive oil.  Add the salt and stir.  Drizzle one half of this mixture over the beets to coat well.  Roast until they are soft and well caramelized (40-60 minutes, depending on the size of the beets).

Toss the beets gently with the remainder of the olive oil mixture before serving.  Season to taste with vinegar, salt and freshly ground black pepper.  Garnish with fresh herbs and/or onion for color, if so desired (i use mint parsley, thyme, chives, scallions, red onion or chervil – whatever I have on hand).

Mashed Potatoes with Olive Oil

I came up with this recipe after wondering whether one could make tasty mashed potatoes with out dairy.  The obvious fill in was olive oil and using the best infused oils gives you an amazing dish – one that will pleasantly surprise your Thanksgiving guests.

Ingredients:

• 2 LB    Potatoes (cleaned well, unpeeled, Yukon Gold, Red Bliss or Russet)
• 2          Garlic cloves (minced)
• 1/2 C  Lucini Extra Virgin Olive Oil
• 2 tsp   Kosher Salt (sea salt will also work)
• 1/4 tsp  Paprika (sweet, smoked, pimenton or esplette)
• 1/4 tsp  Black Pepper (fresh, ground)
• 1/8 tsp  Turmeric (optional)
• 1 tsp    Lucini Pinot Grigio White Wine Vinegar
• 2 tsp    Lemon Juice (fresh, orange juice is better than bottled lemon)
• 2 TB     Lucini Garlic-Infused Extra Virgin Olive Oil
• 1 TB     Lucini Basil-Infused Extra Virgin Olive Oil
• 1 TB     Chives or Scallions (optional)

Preparation:

Cut your potatoes into even, large chunks (2 inches is optimal) and boil in salted water until they are just cooked through (12-20 minutes).  Strain under cool water to stop the cooking process.

Meanwhile, in 1/4 C olive oil, cook the garlic on medium-low heat until it just turns golden (3-6 minutes).  Pour this mixture into a bowl.  Add the salt, paprika, turmeric, black pepper, lemon juice, vinegar and remaining olive oils.   Whisk until well mixed.

Mash your potatoes (if you use a food mill, etc., process the potatoes now) and then add to your serving bowl. Add the olive oil mixture and stir until well distributed.  For some color, top with chives or scallions.

Grilled Leeks

Ingredients:

• 2 C       Leeks (chopped into 1-inch discs)
• 1/4 C  Lucini Extra Virgin Olive Oil
• 1 TB    Lucini Gran Riserva Balsamic
• 1 tsp   Smoked Paprika
• 1 tsp   Salt
• 1/2 tsp Black Pepper (fresh, ground)
• 1 TB    Lucini Basil-Infused Extra Virgin Olive Oil
• 1 TB    Lemon Juice (fresh, squeezed – orange juice will also work)

Preparation:

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.

Roasted Brussels Sprouts & Pancetta

If you prep everything before hand ( I do it the night before), you can complete this entire recipe while your turkey is resting.  That way, you can serve the dish hot and the smell of the sprouts wafts through the air  and mixes with that wonderful turkey aroma!  I also make the stuffing the day before and then cook in the oven with the Brussels Sprouts – just start the stuffing 10 minutes before the veggies.

Ingredients:

• 3 TB       Lucini Extra Virgin Olive Oil
• 1/4 LB  Pancetta, (1/2 inch slice, chopped small – bacon works as a substitute)
• 1              Onion (medium, thinly sliced)
• 1 LB       Brussels sprouts, trimmed and halved
• Salt
• Black Pepper (fresh, ground)
• 1 TB       Lucini Lemon-Infused Extra Virgin Olive Oil (1 tsp fresh lemon juice + 1 TB olive oil works in a pinch, but its not the same)
• 1 TB       Lucini Basil-Infused Extra Virgin Olive Oil
• 2 TB       Lucini Fig-Infused Balsamic Vinegar (1 TB chopped fig + 1 TB balsamic substitutes, if necessary)
• 1/4 C     Lucini Organic Parmigiano-Reggiano (grated large, optional)

Preparation:

Preheat oven to 400 degrees F.  Heat oil over medium heat in a skillet or oven-safe pan.  Add the pancetta and cook until golden brown and just crisp.  Remove the pancetta to a plate lined with paper towels and remove any access oil.  Add the onion to the pan and cook until soft.  Add the Brussels Sprouts and toss to combine, then season with salt and pepper and roast in the oven until the sprouts are cooked through and golden brown (about 15-20 minutes).  Remove the vegetables from the oven and stir in the infused oils and fig balsamic.  Top with the reserved pancetta and parmigiano-reggiano before serving.

Roasted Broccoli

Broccoli has more vitamin C than an orange and as much calcium as a glass of milk.  Just one medium spear has three times more fiber than a slice of wheat bran bread.  And broccoli is one of the richest sources of vitamin A in the produce section.  Broccoli is also rich in isothiocyanates — chemicals shown to stimulate the body’s production of its own cancer-fighting substances – “phase two enzymes.”

This simple recipe will have even broccoli-haters reaching for a second helping – it is so much tastier than boiled broccoli!

Ingredients:

• 1 head Broccoli
• 1 TB  Lucini Extra Virgin Olive Oil
• 1 TB  Lucini Garlic Infused Olive Oil (the Chili works equally well)
• 2 TB  Lucini Organic Parmigiano Reggiano (grated coarsely)
• Salt
• Black Pepper (fresh, ground)

Preparation:

Preheat oven to 450°F.  Using a peeler, remove the tough outer layer of the broccoli stalks.  Cut the broccoli lengthwise keeping the stalk and broccoli florets intact.  Drizzle with olive oil and season with salt and pepper, to taste. Toss to coat and roast until nicely caramelized, about 15 minutes.  Remove the broccoli from the oven, turn pieces over and then drizzle the garlic infused oil and parmesan over the broccoli. Roast until the broccoli begins to brown and the parmesan melts, about 6 minutes longer.  Season to taste with salt and pepper.  Serve immediately.

Braised Red Cabbage

Ingredients:

• 1             Red Cabbage (outer leaves and core removed, chopped coarsely)
• 2 TB       Lucini Extra Virgin Olive Oil
• Salt
• Black Pepper (fresh, ground)
• 1              Onion (sweet, sliced thin)
• 2              Apples (sweet, chopped coarsely)
• 1/4 tsp  Allspice (ground)
• 2 tsp       Fennel Seeds
• 1/2 C     Lucini Cherry Infused Balsamic Vinegar
• 1/4 LB   Bacon (smoked, high quality, cut into thin strips, optional – can substitute 2 tsp Smoked Paprika)

Preparation:

Pour the olive oil into a saucepan, heat on medium high, then add the bacon (or smoked paprika) and fennel seeds.  Cook until golden then add the onion and continue to cook, with the lid on, for a few more minutes until golden and sticky.  Add the apple, followed by the cabbage chunks, salt and pepper and the vinegar.  Stir everything together well.  Put the lid back on and continue to cook on a low heat for an hour, checking and stirring every so often.

• 1 red cabbage, sliced 1/4 inches thick
• Salt and freshly ground black pepper
• 1/2 red onion, sliced
• 2 sweet apples, quartered and sliced thin
• 6 allspice berries, lightly crushed, wrapped in cheesecloth and tied
• 1/3 cup red wine
• 1/3 cup red wine vinegar
• 1/4 cup molasses or cane syrup (the cane syrup is lighter in color)

Green Beans

Green beans are often served at Rosh Hashanah.  The word for green beans in Aramaic is derived from the Hebrew word rubiyah – “to grow”, so green beans are said to bring growth in the new year.   I added cherry tomatoes, as they tend to be finishing their season when the new year arrives.  The tasty vinaigrette is what makes this dish stand out – the infused oil and vinegar are each out-of-this-world and combine to make a delightful sauce for the vegetables.  Makes a great side dish with this brisket recipe and spinach-pomegranate salad.

Ingredients:

• 2 LB    Green Beans (any stems removed)

   

• 1 pint Cherry Tomatoes (stemmed, cleaned well)

   

• 10       Basil leaves

   

• 2 TB   Lucini Extra Virgin Olive Oil

   

• Salt

   

• 2 TB    Lucini Fig Infused Balsamic Vinegar
  

   

   

• 2 TB    Lucini Garlic Infused Olive Oil
  

   

   

• 1 tsp    Mustard (prepared, dijon or yellow)
  

Preparation:

Preheat oven to 250 degrees.  Emulsify the fig balsamic vinaigrette, garlic infused olive oil, mustard and 1/4 tsp salt (optional) to make a vinaigrette.

Place the basil leaves on the bottom of a baking dish and top each leaf with 2-3 tomatoes, a pinch of salt and 1/2 tsp olive oil.   Bake until the tomatoes are tender, but not collapsed, about 30-45 minutes.

Bring a large pot of water to boil and salt generously.  Cut the green beans in half, blanch them in the boiling water until tender, about 5 minutes.  Remove from pot and allow to cool.

When you are ready to serve the dish, heat 1 TB olive oil in a large frying pan then add the beans and saute, just until hot.  Plate the beans, remove the tomatoes from the baking pan with a slotted spoon and carefully place them atop the green beans.  Drizzle the vegetables with the vinaigrette and serve.

Peach & Tomato Salad

I stumbled on this wonderful combination accidentally, when I set out to make a tomato salad, but returned home to find I had purchased weakly flavored tomatoes.  Luckily, I had also picked up some peaches at the same stand that sold the tomatoes.  I decided to add the peaches to ‘cover’ the lack of sweetness in the tomatoes and the fuzzy fruit took the dish to a new level.  This is a seasonal recipe – fresh, full flavored peaches are a necessity and great tomatoes really do make for a mush tastier salad.

Ingredients:

• 2          Peaches (pitted and sliced thin)
• 1/2     small Onion (sweet – Vidalia, etc., quartered then sliced thin)
• 1          Tomato (sliced to medium thickness, soak in balsamic and salt if the flavor is weak)
• 1/2 C  Cucumber (seeded and sliced to medium thickness, about 1/4 inch)
• 1/4 C  Lucini Cucumber & Shallot Vinaigrette (start with 1/4 C, adding more to taste)

Preparation:

Soak the onions in ice water for 10 minutes to mellow their flavor (soak the tomatoes in balsamic and salt, if necessary).

Toss the peaches, onions, tomatoes and cucumbers.  Add dressing, salt and pepper to taste

Elote – Mexican Grilled Corn on the Cob

Here is a twist on that Mexican street food favorite – Elote.  There are many toppings available, but I love the most common combination of  heat, salt and citrusy lime.  Traditional recipes use butter and mayonnaise, but this healthier alternative is just as bursting with flavor.

Grilled corn goodness

Ingredients:

• 4  ears   Corn (on cob and in husk)
• 1/2 tsp  Chili Powder or Paprika
• 1/4 tsp  Salt
• 1/4 C     Lucini Fiery Chili Extra Virgin Olive Oil or Lucini Robust Garlic Extra Virgin Olive Oil
• 3/4 C     Lucini Stravecchio Parmigiano Reggiano (grated very fine, Cotija cheese is traditional)
• 1              Lime (quartered)

Preparation:

Start your grill.  Prepare the ears of corn by carefully peeling back the husk without damaging and then removing all of the silk.  Tie the open end with a piece of husk or cooking twine  and then soak the corn (husks and all) in cold water for 20 minutes.  Remove the and grill on a rack set about 6 inches over hot coals until the husks are charred – about 12-20 minutes.  Grills seem to heat radically so keep a close eye on your corn.  The corn is cooked when the kernels feel tender.

While corn is grilling, in a small bowl whisk together the olive oil and spices.

Brush the olive oil mixture onto hot cobs of corn and sprinkle with the cheese.  Season the corn with more salt, chili powder or paprika if desired.  Serve corn with the lime wedges – one wedge per ear of corn.

Summer Squash with Smoked Paprika

Summer squash has started to appear in local greenmarkets and reminds me of a yellow squash dish my mother used to make.  We grew squash in our garden and I always preferred sauteed squash to baked.  After trying to recreate the dish from memory, I found that the addition of smoked paprika really made this a more interesting dish and have added up to a tablespoon depending on my mood.

This makes a great side dish and also stands alone over pasta, lentils or quinoa.  Vegans can omit the sour cream – I find that doubling the vinegar works well when making the dish without dairy.

Ingredients:

• 1 LB        Squash (sliced thin – summer, yellow, zucchini, sunburst, pattypan)
• 1 TB        Lucini Extra Virgin Olive Oil
  

  Summer Squash

• 1/4 tsp  Salt
• 1/8 tsp  Ground pepper
• 1/4 C      Onions, (scallion, etc.)
• 1/2 tsp  Lucini Pinot Grigio Wine Vinegar
• 1/4 C      Sour Cream (or yogurt)
• 2 tsp       Smoked Paprika
• 1/4 C      Lucini Stravecchio Parmigiano Reggiano (optional)

Preparation:

Cut the squash into 1/4 inch thick discs (if using patty pan, half or quarter for similar size)

Heat oil in a large skillet and cook the onion and garlic over medium heat until the garlic just starts to brown. Add squash and cook for 3 minutes, stirring often.  Add the salt, pepper and paprika and mix well.  Continue cooking until the larger discs of squash just starts to wilt.  Pour in the sour cream or yougurt and stir until well distributed.

Remove from heat.  Add the parmigiano (if using) and season to taste with salt, pepper and paprika.  Ready to serve.