Fresh-Pressed Olive Oil Club
vegetarian Page 4

Vegetable Fideuá 

Posted on by The Olive Oil Hunter

A cousin of paella, this noodle dish is made with thin, short noodles called fideos (available at supermarkets from the Barilla brand, among others). Vermicelli or angel hair makes a great substitute. Like paella, fideuà usually includes a mix of seafood, but this vegetarian version is perfect for spring—it can be a main course or a side.

Ingredients

  • 1 large tomato
  • 2 1/2 cups homemade or low-sodium store-bought vegetable or chicken broth
  • Large pinch saffron threads
  • 6 tablespoons extra virgin olive oil, divided use
  • 1 medium onion, about 8 ounces, diced
  • 1 red or orange bell pepper, about 8 ounces, diced
  • 6 garlic cloves, minced
  • 8 ounces cremini or baby bella mushrooms, halved then sliced into thin wedges
  • 8 ounces asparagus, trimmed and sliced on the diagonal into 2-inch pieces
  • 2 cups fideos, uncooked
  • 1 teaspoon pimentón, more to taste
  • 1 teaspoon coarse sea salt, more to taste
  • 1/2 teaspoon freshly ground black pep

Directions

Step 1

Use a box grater to carefully grate the tomato, holding it in the palm of your hand; discard the skin or mince it to add to the dish. Set aside.

Step 2

Heat the broth in a saucepan and add the saffron; keep warm on a burner. Heat a large wok or paella pan. When hot, add 3 tablespoons olive oil, the onions, bell peppers, and garlic. Sauté until soft, about 5 minutes. Push to the edges and add the tomato (with the minced skin if using) and cook for 2 minutes. Push to the edges, add 2 more tablespoons olive oil, and sauté the mushrooms until browned; add the asparagus and cook 2 more minutes.

Step 3

Push all the vegetables to the edges of the wok and add the final tablespoon of olive oil and the fideos, stirring them into the oil. Add the pimentón, salt, and black pepper. Fold in the vegetables, mixing well.

Step 4

Pour in the broth with the saffron (it should just cover the pasta and vegetables); bring to a low boil and cook for 6 minutes. Lower the heat, add the peas, and continue cooking, without stirring, until the broth is all absorbed, another 3 to 5 minutes. Taste to see if the pasta is tender (if not, add another 1/4 cup broth and cook for 3 more minutes). Season to taste with more salt and/or pimentón.

Step 5

Remove from heat, cover the pan, and let steam for 5 minutes before serving.

Serves 6

Bountiful Bean and Corn Salad

Posted on by The Olive Oil Hunter

Looking for a fast meal with layers of flavor? This dish has it all. What’s more, you can make it your own by adding other veggies or a protein, like poached shrimp or grilled chicken. Need it “to go”? Use a whole wheat or corn tortilla to turn it into a wrap. Note: If using canned corn, rinse and pat dry; if using frozen corn, defrost, rinse, and pat dry.

Ingredients

  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 2 cups corn kernels, fresh, canned, or frozen 
  • 3-ounce slice feta cheese, crumbled
  • Two 15.5-ounce cans black beans, rinsed and drained
  • 2 cups cherry tomatoes, halved
  • 1 large bell pepper, diced
  • 1 small red onion, diced
  • Coarse sea salt, to taste 
  • Freshly ground black pepper, to taste

Directions

Step 1

Heat a wok over medium-high heat. When hot, add 2 tablespoons olive oil and the corn kernels. Cook until the corn gets a slight char. Add the feta crumbles and stir until they melt. Transfer the mixture to a large bowl.

Step 2

Fold in the beans, tomatoes, bell pepper, and red onion. Season to taste with salt and pepper, then drizzle with more olive oil.

Yields 4 servings

Salmorejo

Posted on by The Olive Oil Hunter

This is a traditional cold tomato soup, often made with plum tomatoes, but don’t confuse it with gazpacho. The tomatoes are the stars of this show. It takes mere minutes to whip up.

Ingredients

  • 1 pound tomatoes, coarsely chopped
  • 1 garlic clove
  • 4 ounces crusty day-old bread, cut into small pieces
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon Pedro Ximénez sherry vinegar, more to taste
  • 1 teaspoon fine sea salt, more to taste
  • 1/2 teaspoon freshly ground black pepper, more to taste
  • 1/3 cup cold water if needed
  • 2 hard-boiled eggs, cut into chunks
  • 2 ounces serrano ham, cut into dice or strips

Directions

Step 1

In a high-powered blender or food processor, pulse the tomatoes and garlic until almost puréed. Add the bread pieces and let the tomatoes soften them for a minute. Add the olive oil, vinegar, salt, and pepper and process until smooth. Add the water, if needed, to achieve the texture of cream of tomato soup

Step 2

Transfer to 4 bowls or wide mugs and top with equal amounts of hard-boiled eggs and ham.

Serves 4

Sherried Carrots

Posted on by The Olive Oil Hunter

The sherry intensifies the natural sweetness of the carrots and creates a rich glaze.

Ingredients

  • 1 pound carrots, scrubbed and peeled as needed
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 tablespoon sugar
  • 1 teaspoon coarse sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup Pedro Ximénez sherry
  • 2 tablespoons chopped fresh flat-leaf parsley

Directions

Step 1

Cut the carrots on the diagonal into slices about 1/2 inch thick. Place them in a large frying pan and add just enough cold water to cover them. Place over medium-high heat and bring to a rapid boil.

Step 2

Reduce the heat to a low boil and add the olive oil, sugar, salt, and pepper. Cook for about 20 minutes, until almost all the water has evaporated and the tip of a knife easily pierces a few carrots.

Step 3

Add the sherry to the pan and continue cooking until it mostly evaporates and the carrots are nicely glazed. Just before serving, sprinkle with parsley and drizzle with olive oil.

Serves 4