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Recipes with Our Olive Oils and Balsamics

Zucchini with Red Onions & Basil

2 medium red onions, cut in half and thinly sliced
2 ½ lbs firm zucchini, washed, dried and cut into ½ ” rounds
3-tbsp Basil Extra Virgin Olive Oil
3 basil leaves
1 chicken bouillon cube
Sauté the onion 1-2 min in olive oil in a non-stick pan then add zucchini slices, and sauté until they are soft and lightly colored (about 10-15 minutes)
Crumble the bouillon cube on top of the mixture, stir it in, cover and cook for about 5 more minutes until all is lightly browned
Tear the basil leaves into small pieces and sprinkle them into the mixture, continuing to cook for about 2 more minutes
Add a bit of salt to taste
This lovely dish can be served hot or at room temperature. It can also be refrigerated for a day and then served at room temperature the next day

Vanilla Balsamic Shrimp over Couscous

1/2 cup bold extra virgin olive oil (Cerasuola, Leccino, Mission, Nevadillo Blanco, Picual)
3 Tbsp. Vanilla Balsamic Vinegar
Kosher salt
8 extra-large shrimp, peeled and deveined
1 1/2 cups chicken broth
Pinch of saffron threads
2 Tbsp. chopped fresh basil, plus a few whole leaves for garnish (optional)v1 Tbsp. unsalted butter
1/2 cup Toasted Pasta Couscous (Israeli style)
Freshly ground pepper
In a medium bowl, combine vanilla balsamic vinegar with a pinch of salt. Slowly whisk in 1/3 cup of olive oil. Place shrimp in another bowl, and pour half of balsamic dressing on top. Refrigerate shrimp for 30 minutes.
Place chicken broth and saffron a small saucepan with. Bring to a boil, then reduce to a simmer and cook about 3 minutes. Add basil, butter, couscous, ½ -teaspoon salt and ¼ -teaspoon pepper. Bring mixture back to a boil, then reduce to a simmer; cover and cook until couscous is tender and most of broth is absorbed, 8 to 10 minutes.
Meanwhile, heat 2 tablespoons vanilla olive oil in a large sauté pan over medium-high heat. Add shrimp and ½ -teaspoon salt. Sauté on one side for 3 minutes, then sauté other side until crisp and opaque, 3 minutes more.
Place couscous on 2 plates; garnish with basil leaves (if using). Arrange shrimp on top, add pepper to taste, and drizzle with remaining Vanilla Balsamic Vinaigrette. Serve immediately.

Vanilla Balsamic Chicken

½ -cup fat-free, less-sodium chicken broth
½ -cup Vanilla Balsamic Vinegar
¼ -cup finely chopped shallots
¼ -tsp grated orange rind
¼ -cup fresh orange juice
¾ -tsp sea salt, divided
16 skinless, boneless chicken thighs (about 2 pounds)
½ -tsp freshly ground black pepper
Cooking spray
~Preheat oven to 450-degrees
~Combine first 5 ingredients in a small saucepan and bring to a boil
~Reduce heat, and simmer until reduced to ½ -cup (about 20 minutes)
~Stir in ¼ -tsp salt
~Arrange chicken in a single layer in the bottom of a roasting pan coated with cooking spray
~Sprinkle chicken evenly with remaining ½ -tsp salt and pepper
~Bake at 450-degrees for 10 minutes
~Brush half of broth mixture over chicken and bake 5 minutes
~Brush remaining broth mixture over chicken and bake 15 minutes or until a thermometer registers 180-degrees

Tuna Pasta

½ c Picholine or Ultra Picual Extra Virgin Olive Oil
2 Tbsp Sicilian Lemon Balsamic Vinegar
8 chopped Kalamata olives
pinch of red pepper flakes
1 can tuna in water or olive oil - drain well and separate into chunks
1# cooked pasta of your choice
Mix all ingredients. Toss over hot pasta and serve with Parmesan cheese and a big salad.

Thyme and Shallot Focaccia with Extra Virgin Olive Oil

1 ½-cups warm water
3-tbsp bold Extra Virgin Olive Oil plus additional 1/4 cup for drizzling) (Cerasuola, Leccino, Mission, Nevadillo Blanco, Picual)
1 ¼-tsp sea salt
3 ½-cups unbleached, all purpose flour
1-tbsp instant yeast
¼-cup thinly sliced shallots
2-tsp fresh thyme, chopped
1-tsp coarse sea salt for sprinkling on top (optional)
~Lightly grease a 9" x 13" pan, and drizzle 1 to 2 tablespoons olive oil in the bottom
~Combine all of the ingredients, and beat at high speed with an electric mixer for 60 seconds
~Scoop the sticky batter into the prepared pan, cover the pan and let it rise at room temperature for 60 minutes, until it become puffy
~While the dough is rising, preheat the oven to 375°F
~Gently poke the dough all over with your index finger
~Distribute sliced shallots and chopped thyme evenly over the surface of the dough
~Drizzle dough with ¼-cup Extra Virgin Olive Oil and sprinkle with sea salt, if desired
~Bake the bread till it's golden brown, 35 to 40 minutes
~Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack
~Serve warm or at room temperature

The Very Best Shrimp

1 lb. uncooked, peeled & veined shrimp w/tails left on
Marinate shrimp in: ½ Cup Nevadillo Blanco Extra Virgin Olive Oil
Juice from 1 large Orange
2 tsp Orange Zest
2-3 tsp fresh Rosemary
dash of Chili Flakes
Sea Salt & Fresh Ground Pepper
If you are running short on time, you only need dunk the shrimp in the marinade.
You can cook them 2 different ways.
1. Either skewer them onto wooden skewers that have been soaked in water (to avoid burning them) and then grill them about 2 minutes per side.
2. Drop them into a stick-free pan along with Olive Oil and sauté until cooked (pink in color).
Serve over pasta, salad or rice.

Summer Squash with Thyme & Toasted Pine Nuts

6 cups zucchini cut into large chunks

6 cups yellow squash cut into large chunks

¼ -tsp sea salt
1-tsp freshly ground black pepper
2-tsp fresh thyme leaves
2 - 3 tbsp Arbequina, Picholine or Koroneiki Extra Virgin Olive Oil (plus extra for greasing pan)
3-tbsp toasted pine nuts
Preheat oven to 450 degrees

Grease roasting pan with olive oil

Cut the squash from stem end to blossom end into chunks about 1/4 inch thick and put in large bowl

Drizzle olive oil over squash and season generously with salt and pepper
Mix gently with a large spoon until evenly coated
Pour squash onto roasting pan and spread it out until it evenly covers the pan.
Bake 15-20 minutes stirring once until cooked through
Transfer to a serving bowl or platter and sprinkle with the thyme
Cover to keep warm
Just before serving, sprinkle with the pine nuts and serve immediately

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