Fresh-Pressed Olive Oil Club
Explore Recipes Page 49

Mediterranean Omelet

Posted on by The Olive Oil Hunter

I remember well from my days as a culinary student the importance of making a perfect omelet. It’s always on the final test! If you are out of practice, feel free to make scrambled eggs, topping them with the colorful vegetable mixture. Use two eggs for smaller appetites and three for heartier ones.

Ingredients

  • 1/3 cup diced pancetta or bacon
  • 4 to 6 large eggs, preferably room temperature Coarse salt (kosher or sea) and freshly ground black pepper
  • 3 tablespoons extra virgin olive oil, divided use 8 ounces cherry tomatoes, halved
  • 2 cups fresh baby spinach leaves, loosely packed
  • 1/4 cup kalamata olives, pitted and coarsely chopped
  • 3 tablespoons fresh flat-leaf parsley leaves, coarsely chopped
  • 2 teaspoons chopped fresh mint or chives 1/4 cup crumbled feta cheese

Directions

Step 1

Crack the eggs in a bowl (2 or 3 per omelet) and whisk them until frothy with salt and pepper.

Step 2

Heat an 8-inch skillet over medium heat. Add 1 1/2 tablespoons of olive oil. Add the spinach, cherry tomatoes, kalamata olives, and herbs. Sauté until the spinach wilts. Transfer to a plate and keep warm. Add 1/2 tablespoon of olive oil to the oil remaining in the pan.

Step 3

Pour in half the whisked eggs for one omelet. Let the mixture set for a minute or two. You have an option to keep it like a plain crepe or give it a little stir with a fork or rubber spatula to make it more like a classic omelet. Cook until the eggs are barely set (do not allow them to brown). Transfer to a plate. Quickly cook the remaining egg mixture in the remaining tablespoon of olive oil using the same method. Top each omelet with half the veggie mixture and sprinkle with the crumbled feta cheese. Fold in half to serve. 

Serves 2 — Recipe adapted from gypsyplate.com

Rainbow Chard with Olive Oil and Pine Nuts

Posted on by The Olive Oil Hunter

This is an easy, healthful, and colorful side dish.

Ingredients

  • 1 bunch (12 ounces) rainbow chard
  • 2 garlic cloves, peeled and smashed
  • 3 tablespoons extra virgin olive oil
  • 1/4 teaspoon coarse salt (kosher or sea), or more to taste
  • Freshly ground black pepper
  • 2 tablespoons freshly grated asiago or Parmigiano-Reggiano cheese
  • 2 tablespoons toasted pine nuts

Directions

Step 1

Wash and dry the chard leaves. Remove the stems and roughly chop the chard leaves; thinly slice the tender part of the stems and add that to the mix (discard the large tough parts of the stems).

Step 2

Heat a large skillet over medium-high heat. Add the olive oil. Add the smashed garlic and chard and cook for 4 minutes, stirring frequently, until wilted and bright green.

Step 3

Discard the garlic cloves and serve immediately. Serve with asiago and pine nuts.

Serves 4 — Recipe adapted from acouplecooks.com

Pasta with Roasted Cauliflower and Blue Cheese

Posted on by The Olive Oil Hunter

Gorgonzola dolce is a soft blue cheese from northern Italy. Unlike traditional blue cheeses, gorgonzola dolce is mild-flavored and buttery-tasting with a soft, spreadable texture. It’s a house favorite!

Ingredients

  • 1 head cauliflower, cut into 3/4-inch florets
  • 1/4 cup extra virgin olive oil
  • 3/4 teaspoon coarse salt (kosher or sea), or more to taste
  • 1 teaspoon freshly ground black pepper
  • 1 large or 2 small leeks, halved, white and light green parts thinly sliced crosswise
  • 2 cloves garlic, peeled and thinly sliced
  • 1 tablespoon fresh thyme leaves, plus more for serving
  • 8 ounces short pasta such as campanelle, orecchiette, conchiglie, farfalle, or fusilli
  • 3 tablespoons unsalted butter, cubed, at room temperature
  • 6 ounces Gorgonzola dolce, crumbled, at room temperature
  • Fresh lemon juice, to taste
  • 2 tablespoons chopped chives, for serving

Directions

Step 1

Heat the oven to 425°F. In a large bowl, toss the cauliflower with the olive oil, salt, and 1/4 teaspoon pepper. Spread onto a rimmed baking sheet in an even layer and bake for 20 minutes.

Step 2

Add the leeks, garlic, and thyme to the cauliflower on the sheet pan,
then roast another 20 minutes, tossing the vegetables halfway through, until they are very tender and deeply caramelized.

Step 3

Meanwhile, bring a large pot of heavily salted water to a boil. Cook the pasta until it is 1 minute shy of being al dente. (It will continue to cook in the residual heat of the pot.) Scoop out about 1 cup of pasta water (a coffee mug is good for this), then drain the pasta. Return the pasta to the empty pot, along with the butter, Gorgonzola, the remaining 3/4 teaspoon of pepper, and 1/2 cup of pasta water, stirring to melt the cheese.

Step 4

Toss the roasted vegetables into the pasta, then stir in the lemon juice and salt and pepper to taste. Add pasta water if the mixture looks dry. To serve, spoon into bowls and top with chives and a sprinkle of thyme leaves.

Serves 3 to 4 — Recipe from nytimes.com

Sweet and Spicy Brussels Sprouts

Posted on by The Olive Oil Hunter

This variation on Kung Pao sauce has a surprising kick. 

Ingredients

  • 1 pound Brussels sprouts, trimmed and cut in half lengthwise
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon each sea salt and freshly ground black pepper
  • 3–4 tablespoons chili garlic sauce, depending on your preference
  • 4 tablespoons rice wine
  • 4 tablespoons soy sauce
  • 6 tablespoons brown sugar
  • ½ cup unsalted, roasted peanuts

Directions

Step 1

Preheat your oven to 425°F. Place the Brussels sprouts on a rimmed baking sheet, toss with the olive oil, and season with salt and pepper. Roast, turning once, until tender and lightly browned on the edges, 20 to 25 minutes. 

Step 2

While the Brussels sprouts are roasting, prepare the sauce. In a medium saucepan, stir together the chili garlic sauce, rice wine, soy sauce, and brown sugar and heat through.

Step 3

When the Brussels sprouts are cooked, transfer them to a large bowl, toss with the sauce, and top with the peanuts.

Yields 4-6 servings