Fresh-Pressed Olive Oil Club
Explore Recipes Page 50

Roasted Cinnamon Sweet Potatoes

Posted on by The Olive Oil Hunter

Skip the “fluff” and let the potatoes be the star of this dish—they turn crispy outside while staying creamy inside.

Ingredients

  • 8 unpeeled sweet potatoes, about 3 pounds, cut into small cubes
  • ¼ cup extra-virgin olive oil, plus more for drizzling 
  • ¼ cup honey
  • 1 teaspoon ground cinnamon
  • Pinch of salt

Directions

Step 1

Preheat your oven to 425°F and line a baking sheet with parchment paper. Place the potatoes on the parchment and toss with the rest of the ingredients. 

Step 2

Spread them out into a single layer and roast until the centers are tender when pierced with the tip of a knife, about 40 minutes, depending on your oven. 

Step 3

Flip them over once at the midway point.

Yields 6-8 servings

Roasted Beet Salad

Posted on by The Olive Oil Hunter

This colorful fall-inspired salad is a perfect lunch dish or first course for dinner.

Ingredients

  • 8 small or 4 large yellow or red beets
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 tablespoon balsamic vinegar, plus more for drizzling 
  • 4 cups arugula, mâche, or other greens
  • 4 ounces goat cheese, cut into cubes
  • 1 ounce shelled pistachios

Directions

Step 1

Preheat your oven to 400°F. Trim the beets (no need to peel them) and toss with the olive oil and then transfer to a baking sheet lined with parchment paper. Roast them until tender, up to one hour. 

Step 2

Out of the oven, roll up the beets in the parchment and allow them to sit for 10 minutes; this makes it easy to now take off the peel. Halve them and toss with another tablespoon of olive oil and the vinegar.

Step 3

Divide the greens among four plates and then top with equal amounts of beets, goat cheese, and pistachios. Drizzle with more oil and vinegar.

Yields 4 servings

Grilled Pear Salad with Greens and Port Vinaigrette

Posted on by The Olive Oil Hunter

Peaches or apricots are delicious alternatives to the pears. 

Ingredients

  • 1/2 cup extra virgin olive oil
  • 3 tablespoons Pear Balsamic Vinegar
  • 1 tablespoon port wine (or more vinegar)
  • 2 teaspoons honey
  • 1/4 teaspoon coarse salt, plus more to taste 
  • 1/4 teaspoon coarsely ground black pepper
  • 8 cups mixed greens, such as romaine lettuce, endive, radicchio, and arugula, torn, chopped, or sliced 
  • 3 ripe pears, such as Bosc, Bartlett, or d’Anjou 
  • 3 tablespoons mascarpone or another soft, creamy cheese 
  • 1/2 cup toasted macadamia nuts, chopped 
  • 1/2 cup pomegranate seeds for garnish (optional) 

Directions

Step 1

Make the vinaigrette: In a jar with a tight-fitting lid, combine the olive oil, vinegar, port, honey, and the ¼ teaspoons of salt and black pepper, and shake vigorously until emulsified. Taste for seasoning, adding more salt if needed. Pour 3 tablespoons of the vinaigrette onto a shallow plate and reserve the remainder. 

Step 2

Divide the salad greens among six plates. Cut each pear in half and remove the core. Dip the cut sides in the plated vinaigrette. Set up your grill for direct grilling. Grill the pears, cut sides down, until light grill marks appear, about 5 minutes. 

Step 3

While the pears are still warm, arrange a pear half on each salad plate, cut side up, and put a dollop of mascarpone in each cavity. Drizzle with the reserved vinaigrette (shake the jar if necessary), and top with the toasted macadamia nuts and pomegranate seeds, if using. 

Yields 6 servings 

Ma’amoul (Date-Filled Cookies)

Posted on by The Olive Oil Hunter

These buttery date-filled cookies featuring olive oil hail from the Middle East—potentially from ancient Egypt—and are an unexpected addition to holiday cookie trays.

Ingredients

  • 1/3 cup roasted, salted pistachio nuts, chopped
  • 1/3 cup pitted whole dates, chopped
  • 1/4 cup apricot spreadable fruit preserves or jam
  • 1/2 teaspoon orange zest
  • 1 cup white whole wheat flour
  • 1 cup semolina or all-purpose flour
  • 2 tablespoons powdered sugar, plus additional for dusting, if desired
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons milk
  • 2 tablespoons orange blossom water, rosewater, or orange juice

Directions

Step 1

Make the filling: In a small bowl, combine the pistachios, dates, spreadable fruit, and orange zest. In a medium bowl stir together the next five ingredients (through the salt).

Step 2

In a large bowl, beat the butter and olive oil with a mixer on medium speed for 30 seconds. Combine the milk and orange blossom water. Add the flour mixture and milk mixture alternately to the butter mixture, beating on low after each addition until just combined. Wrap the dough in plastic wrap and let it stand at room temperature for 1 hour.

Step 3

Preheat the oven to 325°F. Line a cookie sheet with parchment paper. Roll the dough into balls, using 1 1/2 tablespoons for each cookie. Pat each ball into a 2 3/4-inch circle. Top each with a rounded teaspoon of filling. Bring up the edges to wrap the dough around the filling; pinch to seal. Roll between your palms to make a smooth ball, then flatten to a thickness of 1/2 inch. Place, seam side down, on the prepared cookie sheet. Using a skewer, fork, or other kitchen tool, make a decorative pattern on top of each cookie, pressing lightly.

Step 4

Bake for 17 to 19 minutes, or until the bottoms are light brown. If desired, dust the warm cookies with additional powdered sugar.

Makes 20 cookies — Recipe from Better Homes and Gardens