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Sheet Pan Souvlaki

Posted on by The Olive Oil Hunter

Traditional souvlaki is, of course, meat grilled on skewers. This version of one of my favorite recipes is perfect for those times when you can’t get to the grill but want to taste souvlaki’s deep, rich spices. Besides the traditional way of serving souvlaki on a pita with tzatziki sauce, this chicken is delicious over rice with a side of tomatoes and cucumber and my light, minty yogurt dressing. 

Ingredients

For the chicken:

  • 4 tablespoons extra virgin olive oil, divided use
  • Juice of 1 large lemon
  • 4 garlic cloves, very finely minced  
  • 1 teaspoon coarse sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander 
  • 1 teaspoon allspice
  • 2 teaspoons sweet paprika
  • 1/2 teaspoon cayenne 
  • 1/2 teaspoon turmeric
  • 2 pounds boneless, skinless chicken thighs
  • 2 large red onions, peeled and cut into eighths

For the yogurt dressing:

  • 1 cup plain Greek yogurt
  • 1 tablespoon lemon juice, more to taste
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 2 garlic cloves, finely minced
  • 1/4 teaspoon sea salt
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh spearmint

Directions

Step 1

In a bowl large enough to hold the chicken, make a marinade by whisking together 2 tablespoons olive oil, the lemon juice, garlic, salt, and all the spices. 

Step 2

Using a cutting board reserved for raw meat, cut the thighs into evenly sized strips. Place the strips in the marinade and toss to coat. Allow the chicken to marinate on a counter for 30 minutes, or up to overnight in the fridge.

Step 3

When ready to cook, preheat your oven to 350°F. Use a tablespoon of olive oil to lightly coat a rimmed sheet pan. Spread out the strips. Drizzle the onions with olive oil and arrange them among the chicken pieces. Bake for 30 minutes or until an instant-read thermometer reaches 165°F when testing a few chicken strips.

Step 4

While the chicken is roasting, make the yogurt dressing by whisking together all its ingredients. Taste and add more salt, pepper, and/or lemon juice if desired. (If you want to make the sauce in advance, keep it in the fridge until needed). Just before serving, drizzle the top with more olive oil.

Step 5

To serve, plate strips of chicken with the red onions along with the yogurt dressing and your choice of sides or pitas.

Yields 4 to 6 servings

Salmon Bowl Made Simple

Posted on by The Olive Oil Hunter

Poke bowls are still very popular, but it’s not always easy to buy the sushi-grade tuna needed to make your own. This variation includes sautéed chunks of salmon instead of ahi. The technique is also great if you like tuna but prefer it cooked. I’ve suggested many veggies to fill up your bowl, but have fun choosing other ingredients—be guided by what’s most fresh at your market.

Ingredients

For the fish:

  • 1 pound skinless salmon fillet, wild caught if possible
  • 1 tablespoon regular or reduced-sodium soy sauce 
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 3 tablespoons extra virgin olive oil, divided use

For the spicy mayo:

  • 1/4 cup best-quality mayonnaise
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon sriracha, or to taste

For the spicy bowls:

  • 3 cups cooked quinoa or brown or white rice
  • 1 large cucumber, diced
  • 3 scallions, trimmed and sliced into small pieces on the diagonal
  • 1 cup shelled edamame 
  • 2 large avocados, cubed or cut into thin slices
  • 2 tablespoons black or white sesame seeds or a mix
  • Optional: red onion rings, sliced tomatoes, shredded carrots, chopped red cabbage, enoki mushrooms, and other fresh veggies of your choice

Directions

Step 1

Using a sharp knife, cut the salmon into 1-inch chunks. Add to a glass bowl with the soy sauce, sesame oil, rice vinegar, and 1 tablespoon of olive oil. Toss well and set aside for 30 minutes.

Step 2

Make the spicy mayo: In a small bowl, whisk the mayonnaise and the olive oil until well blended, then mix in the sriracha; set aside.

Step 3

Heat a frying pan over medium-high heat. When hot, add the rest of the olive oil and the salmon chunks. Sear on all sides, using tongs to turn the pieces. When cooked through, remove the pan from the heat.

Step 4

Assemble the ingredients in four deep bowls: Center equal amounts of the cooked grains, then top with the vegetables and then the salmon chunks. Use a fork to drizzle on the spicy mayo, then sprinkle with the sesame seeds.

Makes 4 servings

Wilted Spinach Salad with Sherry Vinaigrette

Posted on by The Olive Oil Hunter

Fast-forward 50 years from wilted spinach salad’s debut to this version that offers all the benefits of olive oil in the dressing and the prep. Rather than bothering with croutons, try toasted slices of whole-grain bread for its hearty appeal.

Ingredients

For the vinaigrette:

  • 1 tablespoon sherry vinegar, plus more to taste
  • 1 tablespoon shallot, peeled and finely chopped
  • 1 teaspoon fresh thyme, chopped
  • 1/4 cup extra virgin olive oil
  • Coarse salt and freshly ground black pepper to taste

For the salad:

  • 3 tablespoons extra virgin olive oil
  • 1 small red onion, chopped 
  • 4 ounces white or cremini mushrooms, thickly sliced 
  • 8 ounces baby spinach, rinsed and patted dry
  • 2 garlic cloves, minced 
  • 2 medium- or hard-boiled eggs (your preference) quartered
  • 1 ounce hazelnuts, coarsely chopped
  • Optional: 2 slices whole grain bread, toasted and brushed with olive oil

Directions

Step 1

Make the vinaigrette: In a medium mixing bowl, whisk together the vinegar, shallot, and thyme. Gradually whisk in the olive oil until incorporated. Season to taste with salt and pepper.

Step 2

Heat a large frying pan or wok over medium heat. When hot, add 2 tablespoons olive oil and the red onions; sauté over medium heat until soft. Push them to the outside of the pan and add the mushrooms in one layer; cook until the edges have browned, then flip and brown on the other side. Transfer the vegetables to a bowl. 

Step 3

Add the last tablespoon of olive oil to the hot pan along with the garlic and the spinach, adding the spinach by handfuls—as one batch starts to wilt, push it to the side and add another, stirring quickly. It should only take 2-3 minutes to do it all. 

Step 4

Arrange the spinach in two large bowls and top with equal amounts of onions, mushrooms, eggs, and hazelnuts. Drizzle with the vinaigrette. If desired, add a slice of toast to one side of each bowl.

Makes 2 servings

Elevated Grilled Cheese Sammies

Posted on by The Olive Oil Hunter

Even finicky eaters rush to the kitchen when grilled cheese sandwiches are on the menu. With a few ingredient upgrades, this lunch or dinner mainstay tastes even more delicious.

Ingredients

  • Extra virgin olive oil, as needed
  • 2 ounces Manchego cheese, shredded
  • 1 ripe avocado, cut into thin slices
  • 1 ripe pear, cut into thin slices
  • 1 tablespoon fig jam
  • 1-2 cups arugula
  • 4 thin slices crusty whole wheat bread

Directions

Step 1

Brush one side of each slice of bread with olive oil. Build the sandwiches on two of the slices, layering the ingredients equally in this order: a sprinkling of cheese, avocado slices, pear slices, fig jam, arugula, the rest of the cheese, and the top slice of bread. 

Step 2

If using a panini press, brush the outsides of the bread with olive oil and heat the press and grill the sandwiches as directed. If using a griddle, heat over medium heat; when hot, add two tablespoons of olive oil in two separate pools and place a sandwich over each pool. Press down on the sandwiches with a large spatula or an empty cast iron skillet (see “Quick Kitchen Nugget” below). When the bottoms have browned, flip the sandwiches and repeat.

Makes 2 servings