Daily Archives: December 8, 2014

  • Recipe: Grilled Vegetable Couscous with EVOO

    With grilling season in full swing, here’s a quick 5-ingredient recipe that’s full of flavor, and summer veggies and makes a great one-dish meal. Add slices of grilled chicken or crumbled goat cheese or feta to make a heartier plate. Serves 4. Enjoy!

    INGREDIENDS:

    2 bell peppers, preferably assorted colors
    2 medium squash, preferably one zucchini and one summer squash
    1 medium red onion
    2 cups Israeli Couscous
    ¼ cup loosely packed fresh basil leaves, finely sliced.
    Extra Virgin Olive Oil
    Salt
    Freshly ground pepper

    DIRECTIONS:

    Fire up your grill!

    Remove the tops and stems from the bell peppers and clean out any seeds from the inside. Cut in half, removing any white parts, and then cut each half in half again. Set aside. Trim the ends from the squash and then cut in half lengthwise. If very thick, cut in quarters.

    Trim and peel the onion leaving the root end intact to hold the slices together. Cut in half, and then cut each half in quarters. Brush or drizzle all of the veggies with your favorite Extra Virgin Olive Oil* and season with salt and pepper.Grill vegetables for about 10 minutes, turning once until tender and slightly charred.

    Meanwhile, cook couscous according to package directions. Drain couscous and toss with your favorite Extra Virgin Olive Oil*, half of the sliced basil, salt and pepper. Cut peppers and squash into smaller pieces.

    Divide couscous among 4 plates and top with grilled veggies. Finish each plate with a drizzle of olive oil and more sliced basil.

    Recipe source

    VN:F [1.9.22_1171]
    Rating: 4.1/10 (68 votes cast)
    VN:F [1.9.22_1171]
    Rating: +5 (from 21 votes)
    With grilling season in full swing, here’s a quick 5-ingredient recipe that’s full of flavor, and summer veggies and makes a great one-dish meal. Add slices of grilled chicken or crumbled goat cheese or feta to make a heartier plate. Serves 4. Enjoy! INGREDIENDS: 2 bell... 
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  • Recipe: Pork Tenderloin with Balsamic Roasted Vegetables and Olive Oil

    Makes 4 servings

    Ingredients
    – Extra Virgin Olive Oil for drizzling
    – Salt and freshly ground black pepper
    – 1 small eggplant, cut into 1-inch pieces
    – 1/2 cup Balsamic Vinegar
    – 1/2 cup Extra Virgin Olive Oil
    – 2 cloves finely chopped garlic
    – 2 medium yellow onions, cut into 3/4-inch wedges
    – 2 pork tenderloins (10 – 12 ounces each)
    – 2 red, yellow or green bell peppers, cored and cut into 1 1/2-inch pieces
    – 2 tsp. mixed dried herbs, such as thyme, rosemary, oregano or marjoram

    Preparation
    To prepare the marinade, combine the Extra Virgin Olive Oil, Balsamic Vinegar, garlic and herbs in a bowl. Whisk until blended; add salt and pepper to taste.
    Place the 2 pork tenderloins in a large sealable plastic bag. Pour in half the marinade and refrigerate for 1 hour or overnight, turning the bag occasionally.
    Preheat oven to 400 degrees.
    Pour the remaining marinade over the peppers, onions and eggplant and toss. Arrange the vegetables in a large oiled roasting pan. Roast in the preheated oven for 15 minutes.
    In the meantime, heat a large non-stick skillet over medium-high heat. Remove the pork from the marinade. Add to the skillet and brown on all sides.
    Transfer the pork to the pan of roasted vegetables. Return to the oven for 20 – 25 minutes or until the pork registers 155 degrees on a meat thermometer. Slice the pork and serve with the roasted vegetables. Drizzle Extra Virgin Olive Oil over finished dish.
    Recipe source

    VN:F [1.9.22_1171]
    Rating: 3.9/10 (84 votes cast)
    VN:F [1.9.22_1171]
    Rating: +3 (from 19 votes)
    Makes 4 servings Ingredients – Extra Virgin Olive Oil for drizzling – Salt and freshly ground black pepper – 1 small eggplant, cut into 1-inch pieces – 1/2 cup Balsamic Vinegar – 1/2 cup Extra Virgin Olive Oil – 2 cloves finely chopped garlic –... 
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