Fresh-Pressed Olive Oil Club
Explore Recipes Sides & Salads Page 17

Stuffed Acorn Squash

Posted on by The Olive Oil Hunter

I love the combination of sweet and savory ingredients in this stuffing. Cooking the wild rice and roasting the squash take some time, but you can work on the components of this dish simultaneously. Any stuffing left over after you fill the squash halves makes a great cold lunch the next day!

Ingredients

  • 1/2 cup wild rice, uncooked
  • 1/3 cup raisins, preferably golden
  • 2 acorn squash
  • 4 tablespoons extra virgin olive oil, divided
  • 1/3 cup pine nuts
  • 1 medium onion, chopped
  • 3 stalks celery, trimmed and diced 
  • 1 Granny Smith or other tart apple, cored and diced 
  • 4 fresh sage leaves, chopped 
  • 1/2 teaspoon dried thyme
  • Coarse salt to taste
  • Freshly ground black pepper to taste

Directions

Step 1

Preheat your oven to 400°F. Cook the wild rice as directed on the package. While the rice is cooking, steep the raisins in a cup of boiling water to plump them; set aside. Next, cut each acorn squash in two and use a grapefruit spoon to remove and discard the seeds. Brush the cut sides with a tablespoon of olive oil and place them, cut side down, on a baking sheet lined with parchment paper. Roast for 25 minutes.

Step 2

Meanwhile, heat a large skillet and, when hot, toss in the pine nuts and cook, stirring constantly, for about two minutes, until fragrant. Lower the heat to medium, add 2 tablespoons of olive oil, the onions, and celery, and sauté until the onions are translucent, about 10 minutes. Add the diced apple, sage, and thyme, and cook for another 5 minutes. Drain the raisins, reserving the liquid, and add them to the skillet. Drain and fluff the rice and add to the skillet. If the mixture is too dry, add some of the raisin liquid, a tablespoon at a time. Season to taste with salt and pepper. 

Step 3

Take the squash out of the oven, carefully turn over the halves, and fill them with the rice mixture. Drizzle each half with the remaining olive oil and return to the oven for another 25 minutes or until a knife tip easily pierces the squash flesh. 

Yields 4 side dishes or 2 main dish servings

Olive Oil-Marinated Feta

Posted on by The Olive Oil Hunter

This recipe is simplicity itself, plus you can really make it your own by swapping your favorite fresh or dried peppers and herbs for the jalapeño and thyme. It will keep in the fridge for up to two weeks—just bring it to room temperature before serving. The marinated cheese cubes are delicious as is or served over a bed of greens. If they start to lose their shape, use it as a spread on crusty bread.

Ingredients

  • 8-ounce block of feta
  • 1 jalapeño pepper, cut into rings
  • ½ lemon, sliced into rings
  • 1 sprig fresh thyme or ½ teaspoon dried thyme
  • 1/3 cup extra virgin olive oil, more as needed

Directions

Step 1

Cube the feta and place in a shallow glass bowl with a lid or a 2-cup mason jar. Tuck the pepper, lemon rings, and thyme in the spaces between the cheese cubes. Cover with the olive oil and let sit at room temperature for 30 minutes.

Step 2

If not serving right away, cover the bowl or close the mason jar and refrigerate. The flavors will infuse the cheese over time.

Yields 4 appetizer servings ​

Clam Cakes Remoulade

Posted on by The Olive Oil Hunter

These clam cakes come together in minutes. The remoulade sauce is a delicious garnish—use any leftovers as a flavorful sandwich spread. 

Ingredients

For the remoulade:

  • 1 cup high-quality mayonnaise
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons Dijon mustard
  • 1 tablespoon hot sauce, such as Cholula or Sriracha
  • 1 teaspoon seafood seasoning, such as Obrycki’s or Old Bay
  • 1 large pickle spear, finely diced
  • 1 tablespoon pickle juice
  • 1 teaspoon sweet paprika

For the clam cakes:

  • 6 ounces of clams, freshly steamed or canned and drained
  • 1 small onion, peeled and quartered
  • 1 small red bell pepper, seeded and quartered
  • 1 stalk celery, trimmed and cut into chunks
  • 12 spicy corn tortilla chips, such as Garden of Eatin’ Red Hot Blues 
  • 1 cup white whole wheat flour, divided
  • 1/2 cup high-quality mayonnaise
  • 2 tablespoons fresh parsley, chopped
  • 1 1/2 teaspoons hot sauce, such as Cholula or Sriracha
  • 3 tablespoons extra virgin olive oil

Directions

Step 1

For the remoulade: Mix all the ingredients in a bowl. Refrigerate until needed.

Step 2

For the clam cakes: If you’re steaming fresh clams, reserve the juice they release for another recipe. If you’re using large cherrystones, use kitchen shears to cut them into pieces for easier processing. Pulse the clams, vegetables, and chips in a food processor until you get a fine dice. Transfer to a large bowl and fold in half the flour, the mayo, hot sauce, and parsley. Form into about 10 small or 6 large patties. 

Step 3

Place the rest of the flour in a pie plate. Heat a heavy skillet and then add the olive oil. Very lightly dip both sides of each patty into the flour, shake off any excess, and place in skillet. Cook until a light crust develops, about 5 to 8 minutes. Flip and cook for another 5 minutes.

Step 4

Transfer the clam cakes to a serving dish or individual plates. Top with dollops of the remoulade and pass more on the side. 

Yields 3-4 servings

Whipped Ricotta Dip

Posted on by The Olive Oil Hunter

This simple but flavorful dip takes just minutes to make and is easily customizable. Add hot red pepper flakes or jarred Calabrian chiles for a bit of heat. Chopped brined olives (black or green) are good additions, too.

Ingredients

  • 1 cup whole milk ricotta
  • 1 tablespoon extra virgin olive oil, plus more as needed
  • 2 teaspoons fresh lemon juice (optional)
  • 1/2 teaspoon honey
  • 1 1/2 tablespoons finely chopped fresh herbs (such as basil, thyme, oregano, or chives), plus an additional sprig or two for garnish
  • 1 small clove garlic, peeled and minced
  • 1/2 teaspoon coarse salt (kosher or sea), or more to taste
  • 1/4 teaspoon freshly ground black pepper

Directions

Step 1

In a medium bowl, combine the ricotta, olive oil, lemon juice (if using), honey, fresh herbs, garlic, salt and pepper. Beat with a hand mixer on medium speed until smooth and creamy, about one minute. You can also blend everything together in a food processor. Give the dip a taste, adding extra olive oil, lemon juice, honey, or salt and pepper, if needed.

Step 2

Transfer to an attractive serving bowl, drizzle more olive oil on top, and garnish with fresh herbs. Serve with crackers, breadsticks, crostini, or fresh vegetables.

Serves 4 — Recipe adapted from aheadofthyme.com