Fresh-Pressed Olive Oil Club
Explore Recipes Page 67

Spinach and Artichoke Dip

Posted on by The Olive Oil Hunter

So much better than store-bought, this dip for chips and crudités also makes a great topping for baked potatoes.

Ingredients

  • 2 tablespoons extra virgin olive oil, plus more for serving
  • 8 ounces baby spinach leaves, rinsed, patted dry, and coarsely chopped
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup cream cheese softened at room temperature
  • 1/2 cup plain Greek yogurt 
  • 4 ounces artichoke hearts, roughly chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh dill or 1/4 teaspoon dried dill 
  • 1 teaspoon lemon juice
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • Red pepper flakes to taste (optional)

Directions

Step 1

Heat a sauté pan and add the olive oil and the baby spinach a large handful at a time. Sauté until completely wilted and all the liquid has evaporated. Let cool while you proceed.

Step 2

In a large bowl, use a spatula to fold together the mayonnaise, sour cream, cream cheese, and yogurt. When blended, add the cooked spinach, artichokes, garlic, dill, lemon juice, and onion powder.

Step 3

Season to taste with the salt, pepper, and optional red pepper flakes for an added kick. Drizzle with olive oil before serving.

Yields about 3 cups

The Creamiest Cauliflower Soup

Posted on by The Olive Oil Hunter

Roasting cauliflower adds great depth of flavor to this velvety soup enhanced with cheddar cheese and a hint of heat from cayenne. 

Ingredients

  • 1 large head of cauliflower
  • 4 tablespoons extra virgin olive oil, plus more for serving
  • 2 tablespoons whole wheat flour
  • 2 cups milk
  • 4 ounces sharp white cheddar cheese, coarsely shredded
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup homemade or low-sodium canned chicken broth, more as needed (okay to substitute water)

Directions

Step 1

Preheat your oven to 375°F. Core the cauliflower and break it into the florets. Transfer them to a large baking sheet and toss with 2 tablespoons of olive oil. Roast for 45 to 60 minutes, until tender and slightly browned. Remove from the oven and set aside, reserving a few small florets to use as garnish.

Step 2

Start the soup by making a roux: Heat a large saucepan and add the remaining 2 tablespoons of olive oil. When hot, sprinkle in the flour and whisk quickly, letting the mixture cook for 5 minutes until bubbling. Slowly whisk in the milk in batches, bringing the mixture to a low boil after each addition. Next, whisk in the shredded cheese and stir until melted and fully incorporated—it should be thick. Add the cayenne and black pepper and remove from the heat.

Step 3

In a blender, process the cauliflower, cheese mixture, and chicken broth until smooth (you may need to do this in batches). Transfer back to the saucepan, and slowly reheat before serving. If the soup is too thick, whisk in more broth (or water) as needed. To serve, ladle into bowls and top with the reserved roasted florets.

Yields 4 servings

Garlicky Kale and Ricotta Crostini

Posted on by The Olive Oil Hunter

In keeping with the convivial aspect of the Mediterranean diet, here’s a delicious recipe to make and share with loved ones.

Ingredients

  • 1 12-inch baguette, sliced diagonally into 1/2-inch slices
  • 4 tablespoons extra virgin olive oil, plus more for brushing
  • 4 cloves garlic, peeled; 2 halved, 2 minced
  • 1 large bunch baby kale, or another specialty type, stems removed and leaves coarsely torn or chopped 
  • 1/2 teaspoon anchovy paste
  • 1/2 teaspoon crushed red pepper flakes
  • 1 to 2 tablespoons red wine vinegar
  • 1 teaspoon finely grated orange zest
  • Salt and freshly ground pepper to taste
  • 1/2 cup fresh ricotta 

Directions

Step 1

Preheat your oven to 350°F. Make the crostini: Generously brush each slice of bread on both sides with olive oil and transfer to a baking sheet. Bake for 10 to 15 minutes, turning once, until the bread is lightly browned on both sides. Remove from the oven and rub both sides of the bread slices with the halved cloves of garlic and set aside.

Step 2

Heat a large sauté pan over medium heat. Film the bottom of the pan with 3 tablespoons of olive oil. Add the kale and sauté for 4 to 5 minutes. Add 1 or 2 tablespoons of water if the kale seems to be getting dry. Push the kale to one side of the pan and add 1 tablespoon of olive oil to the other side. Add the minced garlic to the oil along with the anchovy paste and crushed red pepper flakes. Sauté for 1 to 2 minutes, until the garlic is fragrant. Combine with the kale.

Step 3

Stir in the vinegar, zest, and salt and pepper to taste. Cover the pan and cook for 2 to 3 minutes more to blend the flavors.

Step 4

To serve, spread each crostini with a bit of ricotta and top with the sautéed kale.

Yields 6 to 8 servings

Quinoa with Corn and Black Beans

Posted on by The Olive Oil Hunter

Protein-packed quinoa is a nutrition powerhouse, rich in manganese, phosphorus, magnesium, vitamin B1, and folate. Tossed with corn, black beans, red bell pepper and herbs, it makes for an easy, colorful, healthy main or side!

Ingredients

  • 2 cups vegetable or chicken stock, preferably homemade 
  • 1 cup uncooked quinoa, rinsed
  • 1 teaspoon paprika
  • 1/2 teaspoon ground turmeric
  • 2 cups flash-frozen yellow corn kernels, defrosted
  • 1 cup cooked black beans 
  • 3 to 4 tablespoons extra virgin olive oil
  • 1 red bell pepper, seeded, ribbed, and diced
  • 3 to 4 scallions, trimmed, white and green parts thinly sliced 
  • 1/4 cup chopped cilantro leaves
  • 1 tablespoon fresh lime juice, or more to taste
  • Salt and freshly ground black pepper 

Directions

Step 1

Combine the stock and quinoa in a 1-1/2-quart saucepan and bring to a boil. Add the paprika and turmeric. Reduce the heat and simmer, covered, until the quinoa is tender, 15 to 20 minutes. 

Step 2

Add the corn and black beans and heat them through, about 3 minutes. Remove from the heat and stir in the olive oil, bell pepper, scallions, cilantro, lime juice, and salt and pepper to taste. 

Step 3

Serve warm, at room temperature, or cold.

Yields 4 side dish or 2 main course servings