• Braised Lamb With Egg and Lemon

    Spring Recipe: Braised Lamb With Egg, Lemon and Extra-virgin olive oil

    For a springtime stew, this classic Mediterranean lamb braise is perfect. Tart with lots of lemon juice and enriched with egg yolks, it’s especially good with succulent young lamb. For optimal flavor, it’s best to make the stew the night before. Most gourmet food shops and Italian delis sell fregola, a large couscous-like pasta from […]

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  • Recipe: Shrimp with Tomatoes, Greek Feta & EVOO

    Ingredients: 1/2 cup extra-virgin olive oil 4 scallions, finely chopped 1 green bell pepper, seeded and finely chopped 1 small fresh red chile, seeded and finely chopped 1 tbsp. finely chopped
fresh oregano 1/2 cup finely chopped fresh parsley Freshly ground black pepper 1 1/2 lbs. medium shrimp 4 plum tomatoes, peeled,
 seeded, and chopped 1/2 […]

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  • Recipes with the most of star ingredients such as rib-eye and tuna and EVOO

    How to make the most of star ingredients such as rib-eye and tuna? Just bring on the spice rub, rustle up a salad and add a dollop of mayo. BARBECUED RIB-EYE MARINATED WITH BAHARAT INGREDIENTS: 1 tbsp black peppercorns 1 tbsp coriander seeds 1 tbsp cumin seeds ½ tsp cardamom seeds ¼ tsp whole cloves […]

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  • Recipe: Chelsea La Valle’s Walnut Crusted Monkfish with Great Northern Bean Puree and EVOO

    INGREDIENTS For the Monkfish 1 cup walnuts 1 pound monk fish fillets salt and pepper ½ cup butter For the puree 1 can Great Northern Beans, drained Zest of 1½ lemons Juice of one lemon 2 teaspoons salt 1 tablespoon extra-virgin olive oil ¼ cup heavy cream ½ cup chicken stock For the fettuccine 3⅓ […]

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  • Autumn veg recipes for an exciting packed lunch

    Kale pesto, roast pumpkin, celeriac remoulade, roasted radicchio with olive oil are easy to make and will have you looking forward to lunchtime. Pumpkins are in season and people are arguing over when it’s OK to start wearing tights (call us crazy, but surely when your legs are cold?). It’s official, then: welcome, season of […]

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  • Summer Recipe: Grilled chicken & peach salad with EVOO, black olives & basil vinaigrette

    Remember that medium heat is best, and as an extra hedge against peaches overcooking and turning mushy, choose fruit that’s a day or two away from being perfectly ripe. Ingredients: Salt and ground black pepper 3 tablespoons sugar 4 boneless skinless chicken breast halves, 6 to 8 ounces each, trimmed 1½ tablespoons white balsamic vinegar […]

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  • RECIPE: Stuffed jalapeno cheddar burgers

    RECIPE: Stuffed jalapeno cheddar burgers with Olive Oil

    This recipe is a delicious twist on a classic American food. And what’s better than biting into a burger stuffed with savory fillings? You’ll need: -28 oz lean turkey or beef (not extra lean) -2 tablespoons finely minced onion -salt & pepper to taste -4 tablespoons cream cheese -2 oz. shredded cheddar cheese -¼ teaspoon […]

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  • Swordfish Poached in Olive Oil with Broccoli Rabe Pesto

    Recipe: Swordfish Poached in Olive Oil with Broccoli Rabe Pesto

    I first had oil-poached fish in Napa Valley and loved the way this cooking method kept the fish so moist; you can’t really dry it out. You could prepare halibut or just about any other mild white fish this way. Be sure to use a mix of olive oil and vegetable oils to poach the […]

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  • Rice-based packed lunch ideas with Olive Oil

    Fried rice can broadly be divided into two categories – embellished leftovers and a main event. For rice-based packed lunches, an office microwave is ideal. If your office is unadorned with such technological riches, refrigerate your lunch, but take it out a little while before you eat, so it has time to come to a […]

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  • Recipe: Pizza on the Grill with Caesar Salad and Olive Oil

    For the dough: 1 cup warm water 1 envelope active dry yeast Pinch of sugar 2 teaspoons kosher salt 2 tablespoons extra virgin olive oil 2 1/2–3 cups all-purpose flour 2 garlic cloves, minced 1 tablespoon fresh basil, chopped For the Caesar dressing: 2 large egg yolks 1 tablespoon Dijon mustard 2 garlic cloves, chopped […]

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  • Indian recipe with Olive Oil: Milk fed lamb shepherd’s pie

    Meat and vegetables, topped with mashed potatoes, would be just fine for a leisurely weekend. Milk fed lamb shepherd’s pie Ingredients 6 tbsp. extra virgin olive oil 2 red onions, grated 4 garlic cloves, grated 2 carrots, peeled and finely diced 1 stalk, celery, trimmed and finely diced 100 gms shelled green peas 2 tbsp […]

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  • Recipe: Grilled Tuna Panzanella with Olive Oil

    We all know we should eat more fish. We all know it’s good for us. What we don’t always know is a great way to make eating fish feel new and exciting. Because how many times can you get excited about baked fish? Personally, I set a goal to eat fish three times a week. […]

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  • Recipe: Creamy cannellini beans with sage & sausages with extra virgin olive oil

    Warm cannellini beans with plenty of olive oil, scented with garlic and sage, then puree just a few of the beans with bean broth before returning them to the pan, and you have what we call creamy beans. Delicious with sausages. INGREDIENDS If your creamy beans are a bit too thick, you can thin them […]

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  • Recipe: Cannellini bean, tuna, red onion and parsley salad with EVOO

    A great combination and favourite spring and summer lunch. You can also add fennel, celery, watercress or rocket. You can vary this salad by adding fennel, celery, watercress or rocket. Serves 4 INGREDIENTS: 1 small red onion, peeled and finely sliced 400g cooked cannellini beans A tin of tuna, drained and flaked A small handful […]

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  • Recipe: A hearty warm poached chicken and lentil salad with olive herb salsa

    This humble poached chicken salad number makes most other chicken salad dishes look like a first draft, the soft gelatinous texture continuing far beyond what feels decadent. It makes you feel like the bird died for a reason, and if there is a more perfect way to eat a chicken I am yet to meet […]

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