Recipe of the Month

Roasted Garlic

Ingredients

2-6 whole heads of garlic

Odelay Extra Virgin Olive Oil

1 sprig fresh rosemary

kosher salt

freshly ground black pepper

 

Directions

Preheat the oven to 400 degrees.

Cut 1/2″ off the top of each garlic bulb to expose the ends of individual cloves, leaving the bulb whole. Place bulbs, cut end up, in a muffin tin or double layers of foil. Drizzle bulbs with Odelay Extra Virgin Olive Oil, sprinkle with salt and pepper, and lay a the rosemary sprig on top. Cover with foil to loosely enclose.

Roast 35-40 minutes or until garlic feels soft when squeezed. Let cool. Remove garlic cloves by squeezing the bottom of the bulb.

Jalapeno and Lime Marinated Skirt Steak Tacos

Ingredients

1 medium jalapeno, thinly sliced

2 cloves garlic, minced

1/4 c. coarsely chopped cilantro

1/4 c. lime juice

1/4 c. Odelay Extra Virgin Olive Oil

1 t. kosher salt

1/2 t. freshly ground black pepper

3/4 t. ground cumin

1 lb. skirt steak, cut into 5-6 inch segments

For the tacos:

8 flour tortillas

Tomatillo salsa (see April recipe of the month)

1/2 avocado, sliced

1/3 c. crema mexicana (or sour cream thinned with 1 T. lime juice)

optional: crumbled queso fresco, cilantro leaves, thinly sliced red onion, and lime wedges

Directions

Combine jalapeño, garlic, cilantro, lime juice, Odelay Extra Virgin Olive Oil, salt, pepper, and cumin in glass bowl. Add steak, toss to coat and cover with plastic wrap. Marinate at least 30 min. at room temperature or chill up to overnight in the refrigerator.

Let steak sit at room temperature for 30 min. before cooking, if chilled. Prepare a grill or grill pan for medium-high heat. Remove steak from marinade, scraping off any bits that cling to meat; discard marinade. Grill steak 2-3 min. per side for medium rare. Let rest 10 min. before thinly slicing.

Source: Epicurious March 2016

Tomatillo Salsa

Ingredients

1 lb. tomatillos, husked and rinsed

3 cloves garlic, skin removed

1-2 serrano chiles (depending on heat), stemmed and seeded

1 T. lime juice

1/4 t. cumin

1/8 t. cayenne pepper

3/4 t. salt

1 T. Odelay Extra Virgin Olive Oil

2 T. chopped cilantro

2 T. fine chopped yellow onions (optional: saute in 1 t.  Odelay Extra Virgin Olive Oil before adding)

Directions

Bring  a medium pot of water to a boil and cook tomatillos 6 minutes. Add garlic and cook for 2 minutes more. Drain and rinse with cool water. If you’d like, saute the onions in 1 t. Odelay Extra Virgin Olive Oil and let cool.

Using a blender, mix the first 8 ingredients.  Add cilantro and onion and pulse to combine. It should be chunky. Adjust seasoning and serve with tortilla chips or tacos.

Source: Epicurious March 2016

 

Lemon Salad with Dry Monterey Jack and Bacon

Ingredients

Dressing:

1 t. lemon zest

1 T. fresh lemon juice

1/2 t. Dijon mustard

1/2 t. sugar

1 small, minced garlic clove

1/4 c. Odelay Extra Virgin Olive Oil

Salt & pepper to taste

Salad:

4 thick slices smoke bacon

1/3 lb. little, spring lettuces

1 c. Dry Monterey Jack cheese, grated

1/2 c. cherry tomatoes, cut in half (optional)

Directions

Cook the bacon over medium heat, stirring frequently, until crisp. Drain on paper towels. After cooled, cut into small pieces.

In a small bowl, combine all dressing ingredients through the garlicl. While whisking, gradually pour in Odelay Extra Virgin Olive Oil. Season to taste with salt & pepper.

Mix lettuce, bacon, cheese and dressing. Serve.

Serves 6

Tapenade

Ingredients

 

4 rinsed anchovy filets

1/2 c. pitted Kalamata olives

3 T. minced capers

1 T. Dijon mustard

1/4 c. Odelay Extra Virgin Olive Oil

Directions

In a blender or food processor, pulse all ingredients (except Olive Oil). Slowly drizzle in Odelay Extra Virgin Olive Oil until combined. If too thick, drizzle more olive oil. Service with fresh, sliced french bread or thin water crackers.

Serves 6

Edamame Greek Salad

Ingredients

1 1/2 c. Frozen shelled edamame

1 1/2 T. Red wine vinegar

3 t. Minced fresh oregano

1/2 t. Kosher salt

1 1/2 T.  Odelay extra-virgin olive oil

1 c. Chopped cucumber

1/4 c. Chopped Kalamata olives

1/4 c. Crumbled feta cheese

Directions

Put edamame in 8 c. boiling water. Cook 3 min. or until tender. Drain. Combine vinegar, oregano, and salt in a medium sbowl. Whisk in the Odelay extra-virgin olive oil. Stir in the edamame, cucumber, olives and feta cheese. Toss.

Odelay  Extra Virgin Olive Oil Martini

Ingredients

1 orange segment

3 to 5 fresh basil leaves

3 oz premium vodka

1/2 oz dry vermouth

1/2 oz Cointreau

1/4 oz simple syrup

1/4 oz Odelay Extra Virgin Olive Oil

Directions

Muddle the orange segment and basil leaves in a mixing tin. Add the vodka, Cointreau, vermouth, simple syrup, olive oil, and ice, and shake well. Strain into a martini glass and float an additional drop of olive oil over the top.

Source: Todd English

Olive Oil Pumpkin Bread

Ingredients

1/3 c., plus 2 t. Odelay Extra Virgin Olive Oil

1 c. whole wheat flour

1/2 c. unbleached all-purpose flour

1 t. baking soda

1/2 t. baking powder

1 t. ground cinnamon

1/2 t. freshly grated nutmeg

1/4 t. ground ginger

1/4 t. salt

1 c. pure pumpkin puree

1/2 c. honey

1/4 c. packed light brown sugar

2 large eggs

2 T. shelled, unsalted pumpkin seeds

Directions

 

Preheat the oven to 350 degrees. Use 2 t. of the Odelay Extra Virgin Olive Oil to grease the inside of the 9×5″ loaf pan.

Whisk together the flours, baking soda, baking powder, cinnamon, nutmeg, ginger and salt in a mixing bowl. Beat the pumpkin, honey, brown sugar, the remaining 1/3 c. of Odelay Extra Virgin Olive Oil and the eggs in a separate bowl until well combined. Add the dry ingredients to the wet and stir just until evenly incorporated.

Pour the batter into the pan, smoothing it into the corners evenly. Sprinkle the top with pumpkin seeds, pressing them down lightly. Bake for 45-50 min., until the top is browned and a toothpick inserted into center comes out clean. Cool in the pan for 15 min., then transfer the pumpkin bread to a wire rack to cool completely before serving or storing.

Serves 10

Source: from nutritionist and cookbook author Ellie Krieger

Corn and Israeli Couscous with Grilled Halloumi Cheese

Ingredients

4 ears of corn, with husks

1 T., plus 1/4 c. Odelay Extra Virgin Olive Oil, divided

8 oz. Halloumi cheese, sliced lengthwise 3/4″ thick

1 c. toasted walnuts (chopped)

1 c. cooked Israeli couscous (do not rinse, spread on baking sheet to cool)

3 scallions, thinly sliced

1 c. cherry tomatoes (halved)

1/2 c. fresh parsley (chopped)

1/4 c. fresh basil  (chopped)

1/4 c. fresh mint (chopped)

2 T. fresh lemon juice

2 T. white wine vinegar

Kosher salt and freshly ground black pepper

Directions

Put corn, with husks on, in the microwave for 9 min. Let cool. Cut the bottom end off and discard husks. Cut kernels off the cobs and place in large bowl.

In the mean time, brush cheese with 1 T. Odelay Extra Virgin Olive Oil and grill , turning once, until lightly charred in spots, about 5 minutes.

In the corn bowl, add walnuts, couscous, scallions, tomatoes, parsley, basil, and mint. Tear Halloumi into bite-size pieces with your hands. Add cheese to bowl and toss. Season with salt and toss. Add lemon juice and vinegar and toss. Add 1/4 c. Odelay Extra Virgin Olive Oil and toss. Lastly, add freshly ground pepper to taste.

Serves 8

Linguine with Herbs and Green Olives

Ingredients

1 T. plus 1/2 c. Odelay Extra Virgin Olive Oil (divided)

1/4 c. panko

Kosher salt and freshly ground black pepper to taste

1 t. finely grated lemon zest

12 oz. linguine

4 anchovy filets

1 clove garlic, minced

1 c. fresh parsley (chopped)

1/2 c. fresh basil  (chopped)

1 c. pitted green olives (halved)

3 T. capers

1/2 c. grated parmesan cheese, plus more for serving

2 T. fresh lemon juice

Cooked shrimp or grilled sausage optional

Directions

Heat 1 T. Odelay Extra Virgin Olive Oil in medium skillet over medium heat. Cook and stir panko until golden (approx. 5 min.). Season with salt and pepper then drain and cool on paper towels. Toss with dill and lemon zest.

Boil salted water with a drizzle of olive oil. Cook pasta until al dente. Drain, reserving 1/2 c. pasta liquid.

Mash anchovies and garlic into a paste. Combine parsley, basil and 1/2 of olives and capers in a large bowl. Hope remaining olives and capers and add to bowl, along with remaining 1/2 c. Odelay Extra Virgin Olive Oil. Mix well and season with salt and pepper to taste.

Add pasta and 1/4 c. reserved pasta liquid to sauce. Toss and add parmesan, along with more pasta liquid as needed. Add lemon juice, season with salt and pepper.

Add optional cooked shrimp or grilled, sliced sausage at this time.

Serve pasta topped with panko and more parmesan.

Serves 4