Daily Archives: August 14, 2014

  • Recipe: Roasted Cauliflower Pasta with EVOO

    INGREDIENTS:

    2-3 cups cauliflower florets
    2 shallots, coarsely chopped
    2 garlic cloves, very coarsely chopped
    salt, pepper, olive oil

    pasta:

    about 6 oz. spaghetti noodles (we like Tinkyada)
    a handful or two of baby kale
    hot pasta water (about 1/2 cup)
    olive oil preferably Olia olive oil brand
    squeezes of lemon & some lemon zest
    1/4 cup chopped olives (we love the marinated green one from Whole Food’s antipasti bar)

    optional toppings:

    red pepper flakes
    basil
    toasted pine nuts

    DIRECTIONS:

    Roast cauliflower, shallots, and garlic in a 450 degree oven for 20-30 minutes. Be sure not to chop your garlic too small or it will burn before the cauliflower is done. Once it’s golden brown, remove from the oven. Mix it all together and taste a piece, it should taste nutty and delicious. If it doesn’t, add a small drizzle of olive oil, a teeny bit more garlic, and a pinch of salt if necessary. Set aside.
    Cook your pasta for about 12 minutes or until it’s done but al dente. Place baby kale in a large bowl, and scoop your pasta noodles into the bowl with the baby kale and and toss so the baby kale begins to wilt. Add some pasta water to help that along.
    Next add half the roasted veggies, another drizzle of olive oil, a good squeeze of lemon, some lemon zest, olives, and toss everything together. Taste and adjust seasonings. Top with the rest of the roasted cauliflower and your desired toppings.

    recipe source

    VN:F [1.9.22_1171]
    Rating: 5.1/10 (72 votes cast)
    VN:F [1.9.22_1171]
    Rating: +4 (from 12 votes)
    INGREDIENTS: 2-3 cups cauliflower florets 2 shallots, coarsely chopped 2 garlic cloves, very coarsely chopped salt, pepper, olive oil pasta: about 6 oz. spaghetti noodles (we like Tinkyada) a handful or two of baby kale hot pasta water (about 1/2 cup) olive oil preferably Olia... 
    Read More →
  • Recipe: Carrot and Cashew Soup with Olive Oil

    Ingredients

    1 pound (about 6 to 8) carrots, cut into ½ inch rounds
    2 medium yellow or white onions, diced
    1 celery rib, diced
    2 garlic cloves, quartered
    4 cups vegetable broth or water
    ½ cup cashews, soaked for 1 to 4 hours to soften
    Salt to taste

    For the Parsley Oil

    1 handful fresh flat-leaf parsley with stems, coarsely chopped (about ½ cup)
    1 clove garlic
    ½ cup extra virgin olive oil preferably Vaoni
    Salt to taste

    Directions

    To make the soup, in a medium pot, combine the carrots, celery, onion, and garlic and cover with the broth. Bring to a boil, reduce the heat, and simmer, uncovered, for about 35 to 40 minutes, or until the carrots fork-tender. Add the cashews and stir. Simmer for an additional 5 minutes.
    Meanwhile, make the Parsley Oil. Combine the parsley, garlic, extra virgin olive oil, and salt in the bowl of a small food processor and process until smooth.
    Transfer the soup to a blender and puree until smooth. Season with salt. Add water to thin out if the soup seems too thick. Pour the soup into individual bowls and drizzle with generous amounts of Parsley Oil.

    recipe source

    VN:F [1.9.22_1171]
    Rating: 4.5/10 (143 votes cast)
    VN:F [1.9.22_1171]
    Rating: +7 (from 47 votes)
    Ingredients 1 pound (about 6 to 8) carrots, cut into ½ inch rounds 2 medium yellow or white onions, diced 1 celery rib, diced 2 garlic cloves, quartered 4 cups vegetable broth or water ½ cup cashews, soaked for 1 to 4 hours to soften Salt to taste For the Parsley Oil 1 handful... 
    Read More →
  • Pasolivo’s line of olive oils continues to impress

    The North County producer grows about a dozen varieties of olives on more than 6,000 trees to create its award-winning oils

    Hard to believe that it’s already been a decade since Paso Robles established a festival for its other famous fruit juice — olive oil. The Downtown Main Street Association’s Olive Festival is celebrating its 11th year in the park on Saturday, and one of the many local labels in the vendor lineup is Pasolivo.

    Under new ownership by the Dirk family since 2012, Pasolivo’s olive oil is continuing to rack up awards. Most recently those have included back-to-back gold medals for its California Blend at the 2014 New York International Olive Oil Competition and at the 2014 Los Angeles International Extra Virgin Olive Oil Competition, where the Pasolivo signature blend also garnered a silver medal. Both events are considered among the most prestigious in the country, in part because domestic oils are pitted against oils from around the world.

    The Mission (an olive considered unique to California) and Manzanillo (a Spanish olive) varietals that make up the California Blend are only two of about a dozen different olives that Pasolivo produces, explained general manager Cheryl Wieczorek. The rest are Tuscan varietals such as the Frantolo, Leccino, Lucca and Coratina that go into the Pasolivo blend.

    VN:F [1.9.22_1171]
    Rating: 5.5/10 (48 votes cast)
    VN:F [1.9.22_1171]
    Rating: +6 (from 10 votes)
    The North County producer grows about a dozen varieties of olives on more than 6,000 trees to create its award-winning oils Hard to believe that it’s already been a decade since Paso Robles established a festival for its other famous fruit juice — olive oil. The Downtown... 
    Read More →
  • Greece's domestic consumption of olive oil has been on a mild slide

    Greece’s domestic consumption of olive oil has been on a mild slide on recent years, as the recession has led to cutbacks even in basic foodstuffs. Total turnover fell 4 percent in 2012, to 409.77 million euros.

    The fall mainly concerned labeled brands, as consumers mainly prefer buying in bulk. According to a study by Infobank Hellastat, consumption in the 2012-13 period stabilized at around 200,000 tons, when production rose 22 percent to 357,900 tons in a bumper season reports Kathimerini.

    source

    VN:F [1.9.22_1171]
    Rating: 4.7/10 (39 votes cast)
    VN:F [1.9.22_1171]
    Rating: +4 (from 4 votes)
    Greece’s domestic consumption of olive oil has been on a mild slide on recent years, as the recession has led to cutbacks even in basic foodstuffs. Total turnover fell 4 percent in 2012, to 409.77 million euros. The fall mainly concerned labeled brands, as consumers mainly... 
    Read More →