Fresh-Pressed Olive Oil Club
Explore Recipes Sides & Salads Page 27

Cheddar Chile Cornbread

Posted on by The Olive Oil Hunter

This zesty take on cornbread makes a great accompaniment to so many meals—an egg-based breakfast, a lunch of hearty chili, or a gumbo dinner. Reheat any leftovers and top with red pepper jelly for a great snack. Along with the peppers, the cornmeal and white whole-wheat flour bring a little of the always-needed fiber.

Ingredients

  • 1/3 cup olive oil, plus more for the pan
  • 2 eggs
  • 1-1/4 cups milk
  • 1/2 cup sugar 
  • 1-1/2 cups 100% whole-grain, stone-ground cornmeal
  • 1-1/2 cups white whole-wheat flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher or sea salt
  • 1/2 teaspoon cayenne pepper powder 
  • 2–3 chile peppers, such as serranos or jalapeños, seeded and finely chopped
  • 1 bell pepper, seeded and diced
  • 3 ounces sharp cheddar cheese, grated

Directions

Step 1

Preheat your oven to 400°F. Lightly coat a 9″ round cake pan with olive oil.

Step 2

In a small bowl, whisk together the olive oil, eggs, milk, and sugar. In a large bowl, whisk the cornmeal, flour, baking powder, salt, and cayenne to blend. Add the peppers and cheese, toss to coat, and then add the liquid mixture. Fold gently until combined and pour into the pan.

Step 3

Bake until a tester comes out clean, about 20 minutes. Let cool for 5–10 minutes before turning out onto a plate. Serve warm.

Yields 8 generous wedges

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

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

Oven-Roasted Eggplant

Posted on by The Olive Oil Hunter

I enjoy multiple variations of this yummy recipe. Some of my finishing options: 1 teaspoon fresh thyme leaves; a drizzle of fresh lemon juice; parsley, chives or green onions; a drizzle of honey and chopped, fresh rosemary; a drizzle of good quality aged balsamic vinegar; a dollop of yogurt.

Ingredients

  • 1 1/2 pounds eggplant (2 medium)
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Directions

Step 1

Preheat the oven to 420°F.

Step 2

Line a rimmed sheet pan with parchment paper.

Step 3

Cut the eggplant into large cubes, about 1 1/4 inch. Place in a large bowl, drizzle with the oil, and season with salt and pepper.

Step 4

Toss well, spread on the sheet pan, roast 20 minutes. Turn, roast for a further 10 minutes – the edges should be caramelized, soft inside, but not shriveled up and dismal.

Step 5

Transfer to a serving plate. Delicious served plain, but see above for some finishing options.

Serves 4 — Recipe adapted from recipetineats.com