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Skillet Torta

Posted on by Katie Partridge

This is a fun breakfast or lunch dish that can be made fresh…or it’s a great way to add zest to leftover vegetables. It has the cheesy goodness of a quiche but without a heavy crust. I’m giving it a Spanish flair with Manchego, a sheep’s milk cheese, but you can use whatever cheese you like, even a mix of cheeses if you have a little bit of this and a little bit of that in the fridge.

Ingredients

  • 5 large eggs  
  • 1 cup shredded Manchego cheese 
  • 2 tablespoons chopped fresh cilantro
  • 1/2 teaspoon fine sea salt 
  • 3/4 teaspoon freshly ground black pepper 
  • 4 tablespoons extra virgin olive oil, divided use, plus more for drizzling
  • 4 ounces red onion, finely diced
  • 1 red bell pepper, finely diced
  • 1 jalapeño pepper, seeded and finely diced, or 1 dried chipotle, soaked and diced
  • One 12-inch round corn, whole wheat, or grain-free tortilla 
  • Optional toppings: sour cream, chopped cilantro, salsa, avocado slices

Directions

Step 1

Preheat your oven to 375°F. Whisk the eggs, cheese, cilantro, salt, pepper, and 1 tablespoon olive oil in a bowl; set aside.

Step 2

Heat a 10-inch cast-iron skillet over medium heat. When hot, add the remaining 3 tablespoons olive oil, the red onion, bell pepper, and jalapeño, and sauté until tender. Transfer the vegetables to a separate bowl.

Step 3

Use tongs to place the tortilla in the skillet and press the edges against the sides of the pan. Add back the vegetables and then pour in the egg mixture. Bake until firm, about 20 minutes. 

Step 4

Keeping an oven mitt on the handle of the hot skillet, run a spatula around the edge of the torta and then cut it into quarters. Plate each serving and top with your choice of optional garnishes and a drizzle of olive oil.

Yields 4 servings

Muffaletta-Style Olive Salad

Posted on by The Olive Oil Hunter

This flavorful mix of peppers, olives, and onions defines the muffaletta sandwich—you can choose a mix of your favorite meats and cheeses, like capicola, prosciutto, salami, mozzarella, and provolone, but don’t leave off the olive salad! A batch will stay fresh in the fridge for about a week.

Ingredients

  • 1 small red onion, peeled and quartered
  • 1 cup pitted kalamata olives
  • 1 cup pitted Castelvetrano olives
  • 2 cups frozen artichoke hearts, thawed
  • 8 Italian hot peppers
  • 1 large red bell pepper, roasted and seeded (see “Quick Kitchen Nugget” in weekly newsletter)
  • 6 tablespoons capers, drained
  • 4 anchovy fillets or 1 tablespoon anchovy paste
  • 1 tablespoon dried oregano 
  • 1 teaspoon crushed red pepper flakes
  • 1/4 cup extra virgin olive oil
  • 1/4 cup best-quality red wine vinegar

Directions

Step 1

To the bowl of a large food processor add the onions, olives, and artichokes and pulse until coarsely chopped. Add in the hot peppers, bell pepper, capers, anchovies, oregano, and red pepper flakes and pulse again until finely chopped (don’t let the mixture turn into a paste).

Step 2

Transfer to a large bowl and fold in the olive oil and vinegar. Let sit for 30 minutes so that the flavors can meld before using or refrigerating.

Yields about 4 cups

Whole Roasted Cauliflower with Pea Pesto

Posted on by The Olive Oil Hunter

This dish gets a double dose of flavor from the cheesy crust on the cauliflower and the pesto sauce. 

Ingredients

For the cauliflower:

  • 1 head cauliflower, about 2 pounds
  • 4 tablespoons extra virgin olive oil, divided use, plus more for drizzling
  • 2 garlic cloves 
  • 1/4 cup finely minced fresh herbs or 1 teaspoon dried herb mix
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/3 cup finely grated Parmigiano-Reggiano cheese

For the pea pesto: 

  • 10 fresh basil leaves
  • 4 ounces shelled green peas
  • 2 garlic cloves
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • 1-1/2 ounces shelled walnuts
  • 1/4 cup extra virgin olive oil
  • 1/4 cup cold water
  • Coarse sea salt and freshly ground black pepper, to taste

Directions

Step 1

Preheat your oven to 400°F. Drizzle 1 tablespoon olive oil in a Dutch oven or baking dish large enough to hold the cauliflower; set aside.

Step 2

Peel off the outer leaves of the cauliflower and trim the core just enough for the cauliflower to sit flat. 

Step 3

Place the remaining olive oil in a small bowl and use a microplane grater to grate the garlic cloves into it. Add the herbs, salt, and pepper and whisk well. Brush the mixture over the cauliflower, then press on the cheese. Cover the Dutch oven or baking dish and roast for 40 minutes. Carefully uncover and roast for another 15 minutes to lightly brown the crust.

Step 4

While the cauliflower is roasting,make the pea pesto: Place the basil, peas, garlic, cheese, and walnuts in a food processor and pulse until very finely minced. With the machine running, add the olive oil and process until smooth. Add the water and pulse a few times. Season to taste with salt and pepper if needed. 

Step 5

To serve, cut the cauliflower into wedges, plate, and drizzle with the pea pesto and a few drops of olive oil.

Yields 4 servings as a main, 6 as a side dish

Poached Salmon with Leek Sauce

Posted on by The Olive Oil Hunter

This recipe is perfect for spring—a light cooking technique and vibrant flavors. Leeks are the unsung heroes of the allium family, delivering a sweet, oniony taste. Just be sure to triple-wash them to remove all the sand before cooking.

Ingredients

For the poached salmon:

  • 2-pound salmon fillet
  • 4 fresh dill sprigs
  • 1 large onion, sliced
  • 6 black peppercorns
  • 2 cups white wine  

For the leek sauce: 

  • 3 tablespoons extra virgin olive oil
  • 1 small garlic clove, minced 
  • 2 large leeks, trimmed, cleaned, and cut into coins or half moons 
  • 1 teaspoon fine sea salt, more to taste  
  • 1/2 teaspoon freshly ground black pepper, more to taste
  • 1 tablespoon unsalted butter

Directions

Step 1

To poach the salmon, place it in a skillet large enough to hold it (you can cut a whole side into pieces to make it fit). Add the rest of the ingredients and enough cold water to cover the fish. Bring the liquid to a boil, lower the heat to a simmer, and cover. Cook for about 10 minutes, until the fish is opaque. Turn off the heat and let sit for 5 minutes. 

Step 2

While the salmon is cooking, make the leek sauce: Heat a large frying pan over medium-high heat. When hot, add the olive oil and garlic. Once the garlic has softened, add the leeks, salt, and pepper. Sauté the leeks over medium-low heat until tender, about 8 minutes. Add the butter and stir to melt it into the sauce. 

Step 3

Cut the fish into four portions (if not already cut up). Plate the fish and top with the sautéed leeks. Drizzle with olive oil.

Yields 4 servings