Fresh-Pressed Olive Oil Club
vegetarian

Black Dal

Posted on by The Olive Oil Hunter

If you’re new to lentils, this flavorful recipe makes a great introduction. I’ve streamlined the number of spices used in traditional recipes because garam masala already incorporates the essentials—coriander, black pepper, cardamom, cinnamon, cloves, ginger, and nutmeg, among others. This makes a hearty meatless meal, a soup, or a side dish—scoop it up with a piece of your favorite Indian bread.

Ingredients

  • 2 cups black lentils
  • 3 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 small onion, minced
  • 2-inch piece ginger, minced
  • 2 garlic cloves, minced
  • One 6-ounce can tomato paste
  • 2 teaspoons garam masala
  • 1/2 teaspoon cayenne pepper
  • 1 cinnamon stick
  • 1 cup homemade or store-bought low-sodium chicken or vegetable broth
  • 2 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • Optional garnish: chopped fresh cilantro

Directions

Step 1

Rinse the lentils, and then put them in a stockpot or Dutch oven. Add enough cold water to cover them by 2 or 3 inches. Bring to a rolling boil and cook for 5 minutes, then lower the heat to a simmer. Cook for about 45 minutes, stirring occasionally, until the lentils are tender but still hold their shape. (If the water level gets too low, add more water as needed to keep them covered). Drain if needed and transfer to a bowl.

Step 2

Rinse the pot and heat over medium-high heat. When it’s hot, add the olive oil and onions; cook until they become translucent, and then add the minced ginger and garlic and cook until fragrant. Push the vegetables to the sides of the pot and add the tomato paste in the center. Cook, stirring constantly, until the paste deepens in color, then mix into the vegetables. Add the garam masala, cayenne pepper, cinnamon stick, broth, and cooked lentils. Simmer for 15 minutes, stirring frequently, to infuse the lentils with the spices. Then stir in the butter and cream and simmer for 2 minutes. Serve with a drizzle of olive oil and a sprinkle of cilantro if desired.

Yields 6 main servings, 6 side servings

Tuscan Braised Green Beans

Posted on by The Olive Oil Hunter

This is a zesty alternative to steamed green beans, with ingredients that reflect the colors of the Italian flag.

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1 pound fresh green beans, ends trimmed
  • 4 fresh plum tomatoes, diced, or one
  • 14-ounce can diced tomatoes
  • Coarse sea salt and freshly ground black pepper, to taste
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon hot red pepper flakes (optional)
  • Juice of 1/2 lemon

Directions

Step 1

Warm a large, deep, lidded skillet over medium heat. When hot, add the olive oil, onions, and garlic. Sauté until softened, 4 to 5 minutes.

Step 2

Add the green beans and tomatoes. Season with salt and pepper to taste. Add the oregano and the hot red pepper flakes, if desired. Cover the skillet, reduce the heat to low, and cook for 30 to 40 minutes, stirring occasionally, or until the green beans are very tender. Taste, adding more salt and pepper if needed.

Step 3

Squeeze the lemon juice over the beans and stir before transferring to a serving dish.

Serves 4

Roasted Whole Carrots

Posted on by The Olive Oil Hunter

Carrots in various hues make a glorious presentation.

Ingredients

  • 12 carrots, scrubbed or peeled and trimmed as needed
  • 3 tablespoons extra virgin olive oil, plus more for drizzling
  • 2 teaspoons coarse sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon balsamic vinegar of Modena, plus more for drizzling
  • Maldon sea salt flakes

Directions

Preheat the oven to 425°F. Line a rimmed sheet pan with heat-resistant parchment paper. Add the carrots in a row and toss well with the olive oil, then sprinkle on the salt and pepper. Roast for 30 minutes, rotating the pan after 15 minutes. Drizzle on the balsamic and roast for another 10 minutes or until the balsamic caramelizes. The tip of a knife should easily pierce the carrots; if needed, roast for another 5 minutes. Transfer to a large serving platter, drizzle with more olive oil and vinegar as desired, and sprinkle on a few Maldon flakes.

Serves 12

Creamy Mushroom Ragoût

Posted on by The Olive Oil Hunter

This earthy medley is easy and very versatile. Serve it over pasta, polenta, or rice, or stir it into a flavorful risotto. Replace the cream with vegetable broth for a vegan version.

Ingredients

  • 1 cup dried porcini mushrooms
  • 2 cups boiling homemade or low-sodium store-bought chicken or vegetable broth
  • 3 tablespoons extra virgin olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 2 pounds mixed mushrooms (cultivated and wild), cleaned, trimmed, and chopped, quartered, or sliced
  • Coarse sea salt and freshly ground black pepper
  • 2 sprigs fresh thyme
  • 1 teaspoon Worcestershire sauce
  • 1/3 cup heavy cream

Directions

Step 1

Place the porcini mushrooms in a heatproof container (such as a Pyrex bowl) and let them steep in the broth for at least 30 minutes, or until softened. Drain in a disposable coffee filter (you may have to do this in batches), reserving the broth. Finely chop the soaked mushrooms.

Step 2

Heat a large deep saucepan or Dutch oven over medium-high heat. When hot, add the olive oil and onions; cook until soft, 6 to 8 minutes. Add the garlic and cook for 30 seconds. Add the fresh mushrooms and cook until they’ve browned and released their liquid, stirring occasionally. Stir in the reconstituted porcinis. Add the soaking liquid and thyme and simmer over medium heat until the mushrooms are very tender and the liquid has reduced by half. Remove the thyme, stir in the Worcestershire sauce and cream, and warm over medium heat for 5 minutes. Season with salt and pepper.

Serves 4