Fresh-Pressed Olive Oil Club
Explore Recipes Sides & Salads Page 38

Lemony Greek-Style Potato Wedges

Posted on by The Olive Oil Hunter

One of my Merry Band of Tasters highly recommends these crisp potato wedges. If desired, substitute Dijon for the yellow mustard, or chopped fresh rosemary for the dried oregano. Parboiling the potatoes (especially with the added alkalinity of baking soda) contributes to their crispiness.

Ingredients

  • 2 1/4 pounds russet potatoes, peeled and cut lengthwise into wedges
  • 2 teaspoons salt, divided use, plus coarse salt for serving
  • 1 teaspoon baking soda
  • 4 large cloves garlic, peeled and minced
  • 2 heaping tablespoons yellow mustard
  • 1/3 cup fresh lemon juice
  • 1 tablespoon dried oregano
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup extra virgin olive oil
  • Lemon wedges, for serving (optional)

Directions

Step 1

Parboil the potatoes: Bring a large pot of water, 1 teaspoon of salt, and the baking soda to a boil over high heat. Add the potato wedges. Set a timer for 2 minutes. In the meantime, position a large colander in the kitchen sink. After 2 minutes, drain the potatoes in the colander. Rinse with cold water and drain again.

Step 2

Make the marinade: In a bowl large enough to hold the potatoes, combine the remaining teaspoon of salt with the garlic, mustard, lemon juice, oregano, and pepper. Whisk in the olive oil. Add the potato wedges and stir gently to coat. Cover and refrigerate for up to 24 hours, stirring occasionally.

Step 3

When ready to roast the potatoes, preheat the oven to 400°F. Arrange the potato wedges in a single layer on a large rimmed baking sheet. Cover tightly with foil and bake on the middle rack of the oven for 50 minutes. Remove the foil. Bake for an additional 30 minutes, or until the potato wedges are nicely browned. Season with salt. Serve hot, warm, or at room temperature with lemon wedges, if desired.

Serves 4 to 6 — Recipe adapted from itstodiefor.ca

Asian Cabbage Salad

Posted on by The Olive Oil Hunter

There’s no need to follow this recipe slavishly. Feel free to add shredded purple cabbage, snow pea pods, sliced water chestnuts, and so on. You can even turn the salad into a light lunch or dinner entrée by topping it with shredded rotisserie chicken or thinly sliced grilled steak.

Ingredients

For the dressing

  • 1 to 2 cloves garlic, peeled and finely minced
  • 1/4 cup unseasoned rice vinegar
  • 1 1/2 tablespoons honey
  • 1 tablespoon Asian toasted sesame oil
  • 2 teaspoons fresh lime juice
  • 1 1/2 teaspoons soy sauce or coconut aminos
  • 1 teaspoon peeled and grated fresh ginger
  • Pinch of hot red pepper flakes (optional)
  • 1/4 cup extra virgin olive oil

For the salad

  • 1 head Napa cabbage
  • 1 carrot, peeled and shredded
  • 1 red bell pepper, stemmed, seeded, and sliced into 1/4-inch strips
  • 2 scallions, trimmed, white and green parts thinly sliced
  • 12 cherry tomatoes, halved
  • 1/2 cup loosely packed fresh cilantro leaves
  • Coarsely chopped roasted peanuts (salted or unsalted), for garnish (optional)

Directions

Step 1

Combine all the ingredients for the dressing in a jar with a tight-fitting lid or whisk together in a small bowl. Set aside.

Step 2

Trim the cabbage, removing any blemished leaves. Trim the stem end. Cut the head in half, lengthwise (or cut into quarters if it’s especially large), then slice crosswise into thin strips. Place in a large serving bowl. Add the carrot, bell pepper, scallions, tomatoes, and cilantro leaves. Toss.

Step 3

Vigorously shake the jar of dressing until emulsified (or re-whisk, if in a bowl) and pour over the salad. Toss again to lightly coat the salad. (Pull a few of the tomatoes to the top as their weight sometimes makes them sink to the bottom of the bowl.) Sprinkle with peanuts, if using.

Serves 4 — Recipe courtesy of the Fresh-Pressed Olive Oil Club

Shrimp BLT Salad

Posted on by The Olive Oil Hunter

With more than 2,500 miles of coastline and cold, temperate waters, Chile hosts one of the most robust aquacultures in the world. Perhaps you have eaten the country’s succulent shrimp, said to be better than that from the Pacific Northwest or Canada. In any case, dinner can be on the table in 20 minutes or less.

Ingredients

  • 1 tablespoon paprika
  • 1 teaspoon granulated garlic powder
  • 1/2 teaspoon plus a pinch of cayenne pepper
  • Kosher salt and freshly ground black pepper
  • 1 pound large shrimp, peeled and deveined
  • 4 slices thick-cut bacon
  • 1/4 cup extra virgin olive oil
  • Juice of 1 lime
  • Pinch of sugar
  • 1 head romaine, chopped
  • 1 cup cherry tomatoes, halved

Directions

Step 1

Heat the broiler. In a small bowl, combine the paprika, garlic powder, and cayenne and season with salt and pepper. On a large rimmed baking sheet, toss the shrimp with the paprika mixture, then broil, flipping once, until pink, about 5 minutes. (You can also cook the shrimp in a mesh grilling basket on the grill.)

Step 2

Meanwhile, in a large skillet over medium heat, cook the bacon until crisp. Transfer to a paper towel-lined plate to drain, then chop.

Step 3

Make the vinaigrette: In a small bowl, whisk together the olive oil, lime juice, a pinch of cayenne, and a pinch of sugar until combined. Add the romaine to a salad bowl and top with the shrimp, bacon, and tomatoes. Drizzle with the vinaigrette and serve.

Serves 4 — Recipe adapted from delish.com

Summer Corn Chowder

Posted on by The Olive Oil Hunter

This is the perfect soup to make with farmstand sweet corn. If desired, garnish the soup with diced avocado or chopped cooked bacon.

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 onion, peeled and diced
  • 2 garlic cloves, peeled and minced
  • 6 sprigs fresh thyme, leaves only
  • 1/4 cup all-purpose flour
  • 6 cups vegetable stock
  • 2 cups heavy cream
  • 2 Idaho potatoes, peeled and diced
  • 6 ears corn, husked
  • Salt and freshly ground black pepper
  • 1/4 cup chopped fresh parsley leaves
  • Crusty bread, for serving

Directions

Step 1

Heat the butter and 2 tablespoons of olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme, and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).

Step 2

Cut the corn kernels off the cobs and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley. Ladle the soup into bowls and drizzle with olive oil. Serve with crusty bread.

Serves 6 — Recipe adapted from Chef Tyler Florence, foodnetwork.com