The quintessential Greek salad isn’t complicated, but two important elements will make it memorable—true Greek Kalamata olives and freshly sliced slabs of feta, not those packaged crumbles. Purists say the melding of the olive oil and the juice of the tomatoes is all the dressing you need, enhanced by the best oregano. That’s why the squeeze of lemon juice is optional. Note: If you can’t find great beefsteak tomatoes, substitute two cups of hothouse cherry tomatoes, halved.
Yields 2 servings.
This guacamole gets a jolt of flavor from cumin. You can intensify the heat by leaving in some of the jalapeño seeds.
Yields 4-6 appetizer servings.
Some of our favorite members of the Brassica family, brussels sprouts, star in this vegan-friendly mélange of seasonal vegetables. Large king oyster or shiitake mushrooms can be found at many supermarkets or Asian food emporiums. Feel free to substitute other meaty mushrooms, such as portobellos or creminis.
Serves 8 to 10 — Recipe from Food and Wine, November 2020
Longtime friend of the Fresh-Pressed Olive Oil Club, author and TV host Steven Raichlen, shared this recipe from his forthcoming book, How to Grill Vegetables. It pays homage to Italians’ love of grilled artichokes. Here, this delectable botanical (yes, artichokes are technically flowers) are grilled directly in the embers of a wood or charcoal re.
Serves 4 — Recipe from How to Grill Vegetables by Steven Raichlen (Workman, April 2021)
While you can make Ribollita your own by adding in other vegetables, three ingredients define this soup: cannellini beans, hearty (and stale) Tuscan bread, and Tuscan kale. If you’ve been saving your Parmigiano-Reggiano rinds, now is the perfect time to use two of them!
Serves 10
Tuscan kale is sold under several names and might be labeled dinosaur kale, black kale, cavolo nero, or lacinato kale. Grana Padano is an aged cow’s milk cheese from Emilia-Romagna. If you can’t find it, substitute Parmigiano-Reggiano.
Serves 4 — Recipe courtesy of the Fresh-Pressed Olive Oil Club
Watch T. J. Robinson prepare a no-mess, no-fuss arugula salad with fresh, baby arugula, fresh squeezed lemon, lemon zest and fresh-pressed olive oil. This is a super simple, super fast salad, perfect for a weeknight.
Watch T. J. Robinson prepare a no-mess, no-fuss arugula salad with fresh, baby arugula, fresh squeezed lemon, lemon zest and fresh-pressed olive oil. This is a super simple, super fast salad, perfect for a weeknight.
Rice is the perfect vehicle for a wide range of flavors, both sweet and savory. I’m a fan of the subtle aroma of jasmine rice, but any long grain will work. Dried apricots and cranberries are evocative of the season and give this pilaf a sweet-tart taste, but feel free to use whatever dried fruits you like, instead of or even in addition to. When sprinkled on the finished dish, the fresh orange zest gives it a wonderful perfume. I love to use a Microplane grater because it makes such a fine zest, and it’s so easy to move over the entire surface of the peel to get all the goodness.
In a covered saucepan over medium-low heat, sauté the onion in the olive oil until translucent. Add the rice, stirring to coat it in the oil. (This helps keep the grains distinct in the finished dish.) Stir in the broth and increase the heat to medium. Bring to a low boil, cover, and cook until the rice is tender and most of the liquid is absorbed, about 20 minutes. Stir in the apricots and cranberries and remove the pan from the heat. Put the cover back on, wait another 5 minutes, and then fluff the rice with a fork. Stir in the almonds, parsley, and freshly ground pepper. Transfer to a serving bowl and grate the orange zest right over the top. Sprinkle with cinnamon if desired.
Greek fava is a wonderful twist on hummus, the better-known legume-based dip. Fava has a silky creaminess for a great mouthfeel. It’s often topped with caramelized onions and capers and served with toasted pita wedges, but I love using cucumber spears and sliced veggies for dipping.
Yields 6 appetizer servings.
Watch T.J. Robinson make an easy Fattoush or Middle Eastern Pita Bread Salad. With lots of fresh pressed olive oil, this simple salad is packed with nutrition and flavor.
Watch T.J. Robinson make an easy Fattoush or Middle Eastern Pita Bread Salad. With lots of fresh pressed olive oil, this simple salad is packed with nutrition and flavor.
This dish brings together a rainbow mix of both familiar and exotic veggies. You can definitely make it your own by choosing from what’s available locally. Whatever you include, slow roasting brings out the flavors in each ingredient, so you get different taste sensations with every bite. Using a very wide selection of vegetables also makes this a great main dish, but you can serve it along with a protein if you wish. And if there are any leftovers, I like to add just a splash of balsamic and enjoy them cold for lunch the next day.
Yields 8 servings
Watch T.J. Robinson as he makes a delicious summer salad with corn, fresh basil, cherry tomatoes, and olive oil as the main ingredients. It's a perfect side for your next Bar-B-Q!
Watch T.J. Robinson as he makes a delicious summer salad with corn, fresh basil, cherry tomatoes, and olive oil as the main ingredients. It's a perfect side for your next Bar-B-Q!