Fresh-Pressed Olive Oil Club
Explore Recipes Entrees Page 3

Spring Vegetable Medley

Posted on by The Olive Oil Hunter

Hard-cooked eggs figure prominently in many Spanish dishes. With this sauté of spring vegetables, they elevate a side dish to meal status.

Ingredients

  • 4 tablespoons extra virgin olive oil, plus more for drizzling
  • 6 thin scallions, trimmed
  • 6 ounces asparagus spears, trimmed and cut in thirds
  • 6 ounces shelled green peas
  • 1 teaspoon coarse sea salt
  • 1/2 teaspoon freshly ground pepper
  • Squeeze of lemon
  • 4 cups microgreens
  • 4 hard-cooked eggs, peeled and halved

Directions

Step 1

Heat a large skillet over medium-high heat. When very hot, add the olive oil and scallions and cook for 2 minutes, rotating them so that all sides get a slight char.

Step 2

Add the asparagus and toss every 30 seconds for about 2 minutes. Add the peas and turn down the heat to low. Sprinkle with the salt and pepper and cook until tender, another 3 to 5 minutes. Remove from the heat and let cool slightly. Squeeze the lemon over the vegetables.

Step 3

Divide the microgreens among 4 plates or bowls. Top with equal amounts of vegetables and garnish each with two hard-cooked egg halves. Drizzle with olive oil.

Serves 4

Spanish Rice with Garlic Shrimp

Posted on by The Olive Oil Hunter

A vibrant, one-pot Spanish classic where saffron-spiced rice meets plump, garlicky shrimp — a weeknight dinner that feels like a dinner party.

Ingredients

For the rice:

  • 3 tablespoons extra virgin olive oil, plus more for the pot
  • 1 medium onion, finely chopped
  • 1 red bell pepper, finely diced
  • 2 garlic cloves, finely chopped
  • 2 cups long-grain rice
  • 4 cups homemade or best-quality low-sodium store-bought chicken broth
  • 1 cup diced tomatoes from a 14-ounce can, plus all the liquid from the can
  • 1 teaspoon ground cumin
  • 1/2 teaspoon sweet paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon fine sea salt
  • 1 cup fresh shelled peas, steamed

For the shrimp:

  • 4 tablespoons extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon pimentón or sweet paprika, depending on taste
  • 2 pounds shrimp, shelled and deveined
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon chopped fresh parsley

Directions

Step 1

Lightly brush a large Dutch oven with olive oil and place over medium-high heat. When hot, add the 3 tablespoons olive oil, onions, bell peppers, and garlic. Stir together and sauté for 2 minutes. Add the rice and toast it for about 3 to 4 minutes, stirring constantly.

Step 2

Add the broth, tomatoes, their liquid, and all the spices; stir well. Bring to a boil, stirring often, then lower the heat to a simmer. Cover the pot and cook at a gentle simmer for 25 minutes. If rice is not quite tender or liquid hasn’t been fully absorbed, cook for 2 to 4 minutes longer.

Step 3

Toward the end of the cooking time for the rice, prepare the shrimp. Heat a large skillet. When hot, add the olive oil, garlic, pimentón or paprika, and red pepper flakes. Sauté for 2 minutes, just until the garlic is translucent but not brown. Add the shrimp in one layer (you may need to do this in batches). Cook 2 minutes, then flip the shrimp and cook until opaque. Sprinkle on the parsley.

Step 4

When the rice is done, stir in the peas and allow to rest, covered, for 5 minutes. Fluff with a fork, then plate. Top each serving with equal amounts of shrimp.

Serves 6

Spanish Pork Burgers

Posted on by The Olive Oil Hunter

It’s hard to beat the all-American beef hamburger, but this pork burger is one you’ll want to add to your repertoire. It can be cooked on the stovetop or grilled—your choice. Serve it with crispy fries, coleslaw, baked beans, or potato salad.

Ingredients

For the sauce:

  • 1/2 cup mayonnaise
  • 2 tablespoons finely diced red or Spanish onion
  • 1 large garlic clove, finely minced
  • 1 tablespoon sherry vinegar, preferably Pedro Ximénez, or red wine vinegar
  • 1 tablespoon minced fresh flat-leaf parsley
  • 2 teaspoons ketchup or your favorite barbecue sauce
  • 1 teaspoon sugar
  • Salt and freshly ground black pepper

For the burgers:

  • 1 1/2 pounds ground pork, chilled
  • 1 tablespoon pimentón
  • 1 1/2 teaspoons coarse sea salt
  • 1 teaspoon freshly ground black pepper
  • 4 tablespoons plus 1 teaspoon extra virgin olive oil, divided use
  • 4 thin slices serrano ham or prosciutto
  • 4 crusty hamburger rolls, split
  • 1 cup shredded Manchego cheese or 4 slices of your favorite melting cheese
  • Torn lettuce
  • 1 small red onion, thinly sliced crosswise into rings
  • Dill or sweet pickle chips (optional)

Directions

Step 1

In a small bowl, combine the mayonnaise, onion, garlic, vinegar, parsley, ketchup, and sugar. Season to taste with salt and pepper. Set aside or cover and refrigerate if not using immediately.

Step 2

In a mixing bowl, combine the ground pork, pimentón, salt, and pepper. Wet your hands with a teaspoon olive oil, then form the seasoned pork into four patties, each about 3/4 inch thick.

Step 3

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. Add the ham slices to the pan in a single layer and fry until crisp, 1 to 2 minutes. Transfer to paper towels. Add another 1 or 2 tablespoons olive oil to the pan. Arrange the buns, cut sides down, in the skillet, four halves at a time. Toast until golden brown. Set aside.

Step 4

Add the final tablespoon of olive oil to the skillet. Arrange the burgers in the skillet and cook, turning once, until the internal temperature reaches 160°F on an instant-read thermometer, about 4 minutes per side. Sprinkle one quarter of the shredded Manchego (1/4 cup) on each burger after turning; the heat should melt the cheese.

Step 5

Assemble the burgers: Spread the sauce on the top and bottom halves of the buns. Arrange lettuce on the bottom halves of the buns. Top with a burger, a slice of ham, then red onion rings and pickles, if desired. Finish with the top halves of the buns. Serve immediately.

Serves 4

Shrimp with Cellophane Noodles

Posted on by The Olive Oil Hunter

This classic Thai dish is a delicious one-pot meal that also happens to be gluten free. High-quality wild-caught frozen shrimp make a great option; let them defrost overnight in the fridge.

Ingredients

  • 8 ounces cellophane (mung bean) noodles
  • 2 tablespoons soy sauce
  • 3 tablespoons oyster sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon brown sugar
  • 1 pound large shrimp, peeled and deveined
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups homemade or low-sodium store-bought chicken broth
  • 2 tablespoons extra virgin olive oil, plus more for the pot
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons minced garlic
  • 6 scallions, trimmed and sliced into small pieces
  • 1/3 cup each finely chopped fresh cilantro and peanuts (optional)
  • Lime wedges

Directions

Step 1

Soak the noodles in a large bowl of fresh water at room temperature to soften, about 15 minutes. 

Step 2

In a separate bowl, whisk together the soy and oyster sauces, sesame oil, and sugar. Transfer 2 tablespoons of the mix to another bowl along with the shrimp and black pepper; toss well. 

Step 3

Add the broth to the bowl with the remaining soy sauce mixture.

Step 4

Once the noodles have softened, drain and use kitchen shears to cut the strands into thirds. Lightly brush a large Dutch oven with olive oil and heat it to medium-high heat. When hot, add the 2 tablespoons olive oil, ginger, garlic, and scallions and sauté until fragrant, about 3 minutes. Stir in the noodles and then spread out in an even layer. Top with an even layer of shrimp, drizzling on any shrimp marinade from the bowl, then slowly add the broth mixture. Turn the heat down to a simmer and cover the pot. Simmer for 10 minutes or until the shrimp and the noodles are cooked through. To serve, spoon equal amounts into deep bowls and top with cilantro and peanuts, if using, and a lime wedge.

Yields 4 servings