recipes

Holiday 30 October 2018

Take Holiday Hosting to the Next Level

(Family Features) It can be easy to impress your holiday guests without overdoing it in the kitchen by putting to use recipes that require little time to prep. After all, those precious moments with loved ones are meant for reflection and conversation, but that doesn’t mean you have to settle for lesser dishes.

Appetizers like Beet Carpaccio Salad with Toasted Hazelnuts and Caprese Avocado Toast provide aesthetic appeal and taste to tide appetites. As one of the key ingredients, Filippo Berio Classic Balsamic Glaze adds tanginess and artistic flair for flavorful small bites.

Go above and beyond with a main course that’s prepped in 10 minutes and ready in less than two hours like this Rosemary and Raspberry Balsamic Roasted Leg of Lamb, which can be the center of attention as guests dig in for a delightful meal.

Finally, for a nightcap worth celebrating, this Dark Chocolate and Cherry Cheesecake can serve a crowd thanks to ingredients like Filippo Berio Raspberry Balsamic glaze, providing tangy, fruity flavor with its rich, smooth blend of raspberry juice and balsamic vinegar of Modena.

Find more holiday recipes that can take your gathering to the next level at filippoberio.com.
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Rosemary and Raspberry Balsamic Roasted Leg of Lamb

Prep time: 10 minutes
Cook time: 1 hour, 30 minutes
Servings: 8

Roasted Leg of Lamb:

  • 3          tablespoons Filippo Berio Olive Oil
  • 2          tablespoons Filippo Berio Raspberry Balsamic Glaze
  • 1          tablespoon chopped fresh rosemary
  • 4          teaspoons grainy mustard
  • 1          bone-in leg of lamb (about 6 pounds)
  • 2          cloves garlic, thinly sliced
  • 1          teaspoon salt
  • 1          teaspoon pepper
  • 3          onions, quartered
  • 1          cup water

Gravy:

  • 3          tablespoons all-purpose flour
  • 1/2       cup dry red wine
  • 4          cups chicken stock
  • 2          tablespoons Filippo Berio Raspberry Balsamic Glaze
  • 1          sprig fresh rosemary
  • 1/2       teaspoon salt
  • 1/4       teaspoon pepper
  1. To make Roasted Leg of Lamb: Heat oven to 400° F. In bowl, whisk olive oil, raspberry balsamic glaze, rosemary and mustard; set aside.
  2. Make small incisions in lamb and insert garlic slices. Rub olive oil mixture over lamb. Sprinkle with salt and pepper. Transfer to roasting pan fitted with rack. Add onions; pour water into bottom of pan.
  3. Roast 80-90 minutes, or until internal temperature reaches 145° F for medium-rare, adding water to pan as needed to avoid scorching and onions drying out.
  4. Transfer lamb to carving board and tent with foil.
  5. To make Gravy: Place roasting pan on stovetop over medium-high heat; stir in flour. Whisk in wine; boil 1-2 minutes, or until reduced by half. Whisk in chicken stock and raspberry balsamic glaze. Add rosemary; bring to boil and simmer 8-10 minutes, or until thickened. Season with salt and pepper. Serve with lamb.

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Dark Chocolate and Cherry Cheesecake

Prep time: 20 minutes
Cook time: 1 hour, 40 minutes
Servings: 12

Crust:

  • 1 1/2    cups graham cracker crumbs
  • 1/3       cup Filippo Berio Extra Light Olive Oil
  • 1/4       cup packed brown sugar

Filling:

  • 3/4       cup chopped bittersweet chocolate
  • 1          tablespoon Filippo Berio Classic Balsamic Glaze
  • 3          packages (8 ounces each) brick-style cream cheese, room temperature
  • 1          cup granulated sugar
  • 3          eggs
  • 1          cup sour cream
  • 1          teaspoon vanilla

Cherry Topping:

  • 3          cups frozen cherries
  • 3/4       cup packed brown sugar
  • 1          tablespoon Filippo Berio Olive Oil
  • 1/2       cup water, plus 2 tablespoons, divided
  • 2          tablespoons cornstarch
  • 2          tablespoons Filippo Berio Classic Balsamic Glaze
  1. To make Crust: Heat oven to 350° F.
  2. Mix graham wafer crumbs, oil and sugar; press into bottom of 9-inch springform pan. Bake 8 minutes; let cool. Reduce oven temperature to 325° F.
  3. To make Filling: In heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate, stirring until smooth. Remove from heat and stir in balsamic glaze. Let cool slightly.
  4. Using electric mixer, beat together cream cheese, sugar and melted chocolate mixture until light and fluffy. Beat in eggs, one at a time. Beat in sour cream and vanilla; pour over crust.
  5. Wrap outside of springform pan in heavy-duty foil. Set inside roasting pan and pour in boiling water until halfway up sides of springform pan. Bake 90-100 minutes, or until sides are set and center is still slightly jiggly; cool 5 minutes. Run knife between cheesecake and pan; cool completely. Refrigerate 24 hours.
  6. To make Cherry Topping: In small saucepan over medium heat, bring cherries, sugar, olive oil and 1/2 cup water to boil. Reduce heat and simmer 5-6 minutes, or until sugar dissolves.
  7. Whisk cornstarch with remaining water; whisk into mixture. Cook about 3 minutes, or until thickened.
  8. Transfer to bowl; cover and refrigerate at least 2 hours or up to one day. Spoon over cheesecake; drizzle with balsamic glaze.

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Beet Carpaccio Salad with Toasted Hazelnuts

Prep time: 10 min
Servings: 4

  • 1 1/2    pounds roasted beets
  • 2          cups microgreens
  • 4          ounces goat cheese, crumbled
  • 1/4       cup chopped toasted hazelnuts
  • 2          tablespoons Filippo Berio Classic Balsamic Glaze
  • 1/4       teaspoon flaked sea salt
  • 1/4       teaspoon cracked pepper
  1. Heat oven to 400° F.
  2. Using chef’s knife or mandoline, thinly slice beets; arrange on platter.
  3. Arrange microgreens over beets; scatter with goat cheese. Sprinkle hazelnuts over top and drizzle with balsamic glaze. Sprinkle with salt and pepper.

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Caprese Avocado Toast with Balsamic Glaze

Prep time: 15 minutes
Cook time: 5 minutes
Servings: 4

  • 2          tablespoons Filippo Berio Robusto Extra Virgin Olive Oil
  • 4          slices rustic Italian bread, about 3/4-inch thick
  • 1          large clove garlic, halved
  • 2          small ripe avocados, peeled and pitted
  • 1          tablespoon lemon juice
  • 1/4       cup torn fresh basil, divided
  • 1/2       teaspoon salt, divided
  • 1/2       teaspoon pepper, divided
  • 1          large ripe tomato, sliced
  • 8          ounces fresh mozzarella cheese, sliced
  • 1/4       teaspoon hot pepper flakes
  • 1/4       cup Filippo Berio Classic Balsamic Glaze
  1. Heat oven to broil; position rack at highest level. Brush olive oil over both sides of each slice of bread; broil, turning once, 3-5 minutes, or until golden brown. Rub cut side of garlic clove over bread while still hot.
  2. Mash together avocados, lemon juice, 1/8 cup basil, 1/4 teaspoon salt and 1/4 teaspoon pepper; spread over one side of each slice of bread. Top with tomato slices; season with remaining salt and pepper. Top with mozzarella slices; sprinkle with hot pepper flakes.
  3. Drizzle each slice of bread with balsamic glaze. Sprinkle with remaining basil; serve immediately.

Source:  Filippo Berio

Watch video to see how to make this delicious recipe!

Appetizers & Sides 14 September 2018

Exquisite Eating

Small plates to make for appealing dishes

(Family Features) Imagine treating yourself and your dinner guests to a delicious, restaurant-caliber meal without leaving your dining room or hiring a personal chef. Small plates, also known as tapas, are lighter, bite-sized indulgences that you can prepare and style seamlessly. By putting your own artful, unique spin on small plates, you can indulge in a meal that appeals to the senses and conveys sophistication.

It can be easy to create delicious small plates: all you need are wholesome, seasonal ingredients to pair with an artisan-crafted, quality olive oil such as Carapelli. The line, with three varieties to explore, brings a renaissance to the modern kitchen and is ideal for endeavoring chefs looking to try new flavors and experiment with tastes or recipes. It embodies a true passion for the art of creating extra-virgin olive oils and is designed to lift cooks out of the everyday cooking experience.

Keep in mind that when it comes to small plates, what’s important isn’t just the recipe, but the plate – and plating – of the cuisine itself. Foods that appeal to the eye are likely to tempt the taste buds as well. Invest in appropriate-sized dishware for small plates that allows the food to take center-stage.

For a true multi-sensory indulgence, also take time to garnish your dishes, big and small, with edible enhancements that lend a subtle complement to the main attraction. A selection of fresh greens, sprinkling of herbs and even a light drizzle of olive oil can do the trick.

Plan how you’ll adapt your favorite dishes for size – and season – with more tips and recipes at carapelliusa.com.
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Carrots and Fresh Herbs with Champagne-Dijon Vinaigrette

Prep time: 10 minutes
Servings: 6

Champagne-Dijon Vinaigrette:

  • 2          tablespoons champagne vinegar
  • 1          teaspoon Dijon Mustard
  • 1          tablespoon clover honey
  • 1/2       cup Carapelli Organic Olive Oil
  • 1/2       teaspoon garlic, minced
  • 1/2       teaspoon sea salt
  • 1/4       teaspoon freshly ground black pepper
  • 1          teaspoon fresh parsley, finely chopped
  • 1          teaspoon basil, finely chopped

 

  • 1          pound carrots, peeled and finely shredded
  • 2          tablespoons Italian parsley, chopped
  • 2          tablespoons chives, thinly sliced, plus more cut into 3/4-inch  pieces, for garnish
  • 1/3       cup Champagne Vinaigrette
  • fine sea salt, to taste
  • freshly ground black pepper,  to taste
  • chive sticks, for garnish
  1. In medium mixing bowl, combine champagne vinegar, Dijon and honey. Whisk constantly until well combined. While whisking, slowly drizzle in olive oil to emulsify. Add garlic, salt, pepper, parsley and basil: whisk to combine.
  2. In mixing bowl, toss carrots, parsley and chives. Add dressing. Season, to taste, with sea salt and freshly ground black pepper. Garnish with chive sticks.

Notes: Vinaigrette can be stored in refrigerator up to five days. For zestier salad, add additional 2 tablespoons vinaigrette to carrots; serve with crusty bread.
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Whipped Ricotta and Goat Cheese Beet Skewers

Prep time: 20 minutes
Cook time: 3 hours, plus cooling time
Servings: 42 skewers

Beets:

  • 2          beets (about 1 pound), 3 inches in diameter, peeled and sliced into 3/4-inch chunks
  • 1          tablespoon Carapelli Oro Verde Extra Virgin Olive Oil, plus more for drizzling
  • 1/2       teaspoon fresh thyme leaves
  • 1          teaspoon sea salt
  • arugula, for garnish
  • flaked sea salt, for garnish

Whipped Ricotta and Goat Cheese:

  • 4          ounces goat cheese
  • 1/4       cup whole milk ricotta cheese
  • 1          tablespoon Carapelli Oro Verde Extra Virgin Olive Oil
  • 1/4       teaspoon lemon zest
  • 1/8       teaspoon sea salt
  • 1/8       teaspoon freshly ground black pepper
  1. Heat sous vide water bath to 185° F.
  2. In mixing bowl, combine beets, olive oil, thyme and salt; toss to coat. Remove beets from liquid and divide, placing them in single layer into two quart-sized vacuum-seal bags, leaving any excess liquid behind.
  3. Use vacuum sealer to remove air and double-seal bag. To use zip-top bags instead, slowly dip slightly open bags into large container filled with water, allowing water to displace air. Seal bags when air is removed.
  4. Place vacuum-sealed bag into prepared water bath, placing heavy, heat-resistant bowl on top of beets to keep them submerged, if necessary. Cook 3 hours.
  5. If you do not have a sous vide machine, bring large stock pot filled with water to rolling boil. Place vacuum-sealed bags in water. Reduce to gentle simmer, cover and cook 1 hour.
  6. Carefully remove beets from water bath and cool in sealed bag until they reach room temperature, about 30 minutes. Refrigerate at least 30 minutes more before serving.
  7. In mini food processor, cream goat cheese, ricotta and olive oil until smooth. Add zest, salt and pepper: stir to combine.
  8. Transfer cheese mixture to piping bag fitted with star tip and refrigerate until ready to use.
  9. To serve, remove beets from bag and arrange on serving platter. Pipe dollop of Whipped Ricotta and Goat Cheese onto each beet. Drizzle with olive oil.
  10. Garnish with arugula and pinch of flaked sea salt; place skewer through each beet to serve.

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Olive Oil Drizzled Pecorino Popcorn

Prep time: 5 minutes
Cook time: 5 minutes
Servings: 4

  • 1/2       cup grated pecorino, plus more for garnish
  • 1/2       teaspoon freshly ground black pepper, plus more for garnish
  • 3          tablespoons Carapelli Unfiltered Extra Virgin Olive Oil, divided
  • 1/3       cup yellow popcorn kernels
  1. In bowl, combine pecorino and pepper; mix until well combined and there are no cheese clumps.
  2. In small saucepan over low flame, heat 2 tablespoons olive oil; keep warm.
  3. Add remaining olive oil and popcorn to large Dutch oven. Stir until all popcorn kernels are coated in oil.
  4. Cover Dutch oven with lid and cook over medium-high heat, shaking pot periodically. Once popcorn begins to pop, lower heat to medium and continue to shake pot approximately every 15 seconds. When popping slows considerably, remove Dutch oven from heat and allow to rest until popping ceases, about 30 seconds.
  5. Remove lid and transfer popcorn to large mixing bowl. Drizzle warm olive oil over popcorn; toss to coat. Sprinkle cheese mixture over popcorn; toss to coat.
  6. Divide popcorn into bowls. Sprinkle some freshly grated pecorino and dash of freshly ground black pepper over top; serve.

Source:  Carapelli Olive Oil

Meal Ideas 07 September 2018

Simple, Satisfying Weeknight Solutions

(Family Features) Hectic daytime schedules can often lead to even busier evenings, which makes putting dinner on the table in less than an hour a valuable time-saver for home chefs. Balancing a busy lifestyle with healthy food choices can certainly become a tall task, but making filling, nutritious meals a priority starts with planning and preparation.

One way to set the course toward more quality weeknight meals at home is planning in advance rather than making day-of decisions. Ensuring you have the correct ingredients on-hand can make meal prep a simpler process once it’s time to get started in the kitchen.

By focusing meals on recipes that incorporate easy-to-use, versatile ingredients like Filippo Berio vinegars, you can have flavorful main courses, sides and appetizers ready in under an hour. The vinegars are allergen free, cholesterol free, trans fat free and GMO free, making them an ideal addition to healthy menus.

For example, while waiting for a meal to bake, Green Bean, Asparagus and Goat Cheese Salad with Honey Dijon Vinaigrette can keep appetites at bay and help incorporate nutritious vegetables.

Follow your salad with a main dish like this Honey-Balsamic Glazed Salmon, which involves just a handful of ingredients and seasonings, leading to just 5 minutes of prep time and 20 minutes in the oven. Greek-Style Roasted Sweet Potato Salad makes for an ideal complementary side dish, enhanced with a red wine dressing made with Filippo Berio Red Wine Vinegar for a pleasantly sharp taste that’s a welcome addition to an array of recipes.

When a light yet filling meal is attainable in less time, you can focus on nutritious choices even on the busiest of evenings. Find more quick, simple recipe ideas at FilippoBerio.com.
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Honey-Balsamic Glazed Salmon

Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Servings: 6

  • 1          salmon filet (about 2 pounds)
  • 1/2       teaspoon salt
  • 1/4       teaspoon pepper
  • 3          tablespoons Filippo Berio Balsamic Vinegar
  • 2          tablespoons honey
  • 1          tablespoon Dijon mustard
  • 1          clove garlic, minced
  • pinch of chili pepper flakes
  • 1          tablespoon chopped fresh tarragon (optional)
  1. Heat oven to 400° F. Season salmon with salt and pepper; place on parchment paper-lined baking sheet. Whisk together vinegar, honey, mustard, garlic and chili pepper flakes; brush over salmon.
  2. Bake 18-20 minutes, or until fish just starts to flake easily with fork. Sprinkle with chopped tarragon, if desired.

Tips: Substitute maple syrup for honey, if desired. Omit chili flakes and season with freshly ground pepper.

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Greek-Style Roasted Sweet Potato Salad

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 8

Red Wine Dressing:

  • 1/4       cup Filippo Berio Extra-Virgin Olive Oil
  • 2          tablespoons Filippo Berio Red Wine Vinegar
  • 2          tablespoons chopped fresh parsley
  • 1          teaspoon honey
  • 1          clove garlic, minced
  • 1/4       teaspoon salt
  • 1/4       teaspoon pepper

Roasted Sweet Potato Salad:

  • 3          tablespoons Filippo Berio Extra-Virgin Olive Oil
  • 1          tablespoon Filippo Berio Red Wine Vinegar
  • 1          teaspoon dried oregano
  • 1/2       teaspoon dried mint
  • 2          cloves garlic, minced
  • 1/2       teaspoon salt
  • 1/4       teaspoon pepper
  • 2          pounds sweet potatoes, sliced into 1/2-inch rounds
  • 1          cup shredded romaine lettuce
  • 1          tomato, chopped
  • 1/3       cup sliced pitted Kalamata olives
  1. Heat oven to 400° F.
  2. To make Red Wine Dressing: Whisk together olive oil, vinegar, parsley, honey, garlic, salt and pepper.
  3. To assemble Roasted Sweet Potato Salad: Whisk together olive oil, vinegar, oregano, mint, garlic, salt and pepper; toss with potatoes until well-coated. Arrange in single layer on parchment paper-lined baking sheet. Roast about 30 minutes, or until golden brown and tender.
  4. Arrange sweet potatoes on serving platter. Top with lettuce, tomato and olives; drizzle with dressing.

Tips: For traditional Greek flavor, sprinkle with crumbled feta cheese before serving. Alternatively, cut sweet potatoes into wedges.
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Green Bean, Asparagus and Goat Cheese Salad with Honey Dijon Vinaigrette

Prep time: 10 minutes
Cook time: 3 minutes
Total time: 13 minutes
Servings: 4

Honey Dijon Vinaigrette:

  • 2          tablespoons Filippo Berio White Wine Vinegar
  • 1          shallot, minced
  • 1          tablespoon finely chopped fresh tarragon
  • 2          teaspoons Dijon mustard
  • 2          teaspoons honey
  • 1/4       teaspoon salt
  • 1/4       teaspoon pepper
  • 1/4       cup Filippo Berio Extra-Virgin Olive Oil

Green Bean, Asparagus and Goat Cheese Salad:

  • 1/2       pound green beans, trimmed and cut into 1-inch pieces
  • 1/2       pound asparagus, trimmed and cut into 1-inch pieces
  • 6          cups baby arugula
  • 1/2       cup crumbled goat cheese
  • 1/4       teaspoon salt
  • 1/4       teaspoon pepper
  • 1/4       cup diced sundried tomatoes in oil
  • 2          tablespoons chopped fresh chives
  1. To make Honey Dijon Vinaigrette: Whisk together white wine vinegar, shallot, tarragon, mustard, honey, salt and pepper; whisk in olive oil.
  2. To assemble Green Bean, Asparagus and Goat Cheese Salad: In steamer basket, steam green beans and asparagus 3-5 minutes, or until tender-crisp. Rinse under cold water and drain well. Transfer to large bowl; add arugula and goat cheese. Season with salt and pepper.
  3. Toss salad with vinaigrette. Garnish with sundried tomatoes and chives.

Source: Filippo Berio

Meal Ideas 17 August 2018

Simplify and Savor Dinner with Bold Flavors

(Family Features) A busy day doesn’t have to come between you and your favorite people at mealtime. With a little creativity and a simple ingredient like olive oil, you can set the table with flavorful meals and surround yourself with the company of friends and family, enjoying the experience together.

There’s no need to get complicated when you have quality ingredients like olive oil to add some extra zest. You can have flavor at the ready with Olive Oil Ice Cubes, for example. Add fresh herbs from your garden to an ice cube tray then fill with smooth, light and flavorful olive oil and freeze. Whenever you need to get the flavor sizzling, simply toss a cube into the pan.

Create a nearly effortless dressing with olive oil for a recipe like Arugula Salad with Goat Cheese, Berries and Pecans. White fish fillets like cod also pair well with an olive oil-based pesto, which can help ensure you’re prepared for any stressful day that dares to challenge your time around the table, allowing you to enjoy life’s pure moments. Olive oil even adds flavor to sweet and succulent desserts, such as Chocolate-Pumpkin Cake.

When the minutes start to slip away, capture them back with recipes that use olive oil to create meals you can feel good about while savoring the company of those around you.

Make every moment count and find more simple, enjoyable recipes at Bertolli.com.
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Arugula Salad with Goat Cheese, Berries and Pecans

Prep time: 15 minutes
Servings: 1-2

  • 7 cups arugula
  • 2 ounces goat cheese
  • 1/2 cup pecans, toasted
  • 1 cup mixed berries (such as blackberries or strawberries)

Dressing:

  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon finely minced shallots
  • 1 tablespoon honey
  • 1/4 teaspoon kosher salt
  • 1/4 cup Bertolli Extra Virgin Olive Oil
  1. In bowl, toss arugula, goat cheese, pecans and mixed berries.
  2. To make dressing: In bowl, mix lemon juice, shallots, honey, salt and olive oil.
  3. Add dressing to salad for serving.

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White Fish Fillets with Pesto

Total time: 15 minutes
Servings: 2

Fish:

  • 2 cod fillets (about 7 ounces each)
  • salt, to taste
  • Bertolli Extra Virgin Olive Oil, to taste

Red Pesto:

  • 1 bunch basil
  • 1 ounce cashews
  • 3/4 ounce Parmesan cheese
  • Bertolli Extra Virgin Olive Oil
  • water
  1. To prepare fish: Rub both sides of fillets with salt and olive oil while heating saucepan.
  2. Sear fillets meat-side first followed by skin-side.
  3. Heat oven to 350° F.
  4. To make Red Pesto: Puree basil, cashews, Parmesan cheese and olive oil while adding small amount of water.
  5. Add additional olive oil as necessary, ensuring sauce is thick enough to cover fish.
  6. Place fish in oven tray, cover with Red Pesto and bake 5 minutes.

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Chocolate-Pumpkin Cake

Total time: 20 minutes

  • 2 eggs
  • 4 1/2 ounces sugar
  • 4 1/2 ounces Bertolli Extra Virgin Olive Oil
  • 4 1/2 ounces flour
  • 1/3 ounce cocoa powder
  • 1/8 ounce salt
  • 5 1/4 ounces pumpkin
  • 1/10 ounce baking powder
  1. Heat oven to 350° F.
  2. Mix eggs with sugar thoroughly and beat until bubbles form. Slowly add in olive oil while continuing to stir mixture.
  3. Add flour, cocoa powder, salt, pumpkin and baking powder; using whisk, mix well.
  4. Pour into cake mold lined with baking paper and bake 15 minutes.
  5. Let cool and remove cake from mold.

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Olive Oil Cubes

  • Assorted herbs
  • ice cube trays
  • Bertolli Extra Virgin Olive Oil
  1. Break up herbs by hand. Add herbs to trays. Fill trays with olive oil and gently set in freezer; allow to solidify.
  2. When cooking, use cubes for added flavor.

Photo courtesy of Getty Images (Arugula Salad with Goat Cheese, Berries and Pecans, Olive Oil Cubes)

Source:  Bertolli

Meal Ideas 14 May 2018

Food for Family Gatherings

(Family Features) Family gatherings like reunions, picnics and potlucks can bring fun, the chance to reunite with family and, of course, food and celebration.

While catching up with family is most important for many, food typically comes in a close second. Tried-and-true favorites are welcome, but so are new additions.

This starter duo of Baked Onion, Goat Cheese and Sun-Dried Tomato Dip along with Orange Galette with Beet Gorgonzola Salad can get the celebration going.

To help mix things up, take a break from sandwiches. Chipotle Chicken and Bean Quinoa Salad Cups are a contemporary meal or snack alternative which kids and adults alike can enjoy. For a salad that feeds a crowd, try this Tex-Mex Layered Bean Salad, a tasty accompaniment for entrees from burgers to fried chicken.

For more recipes for family gatherings, visit READsalads.com and AuntNellies.com.
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Chipotle Chicken and Bean Quinoa Salad Cups with Cilantro Lime Vinaigrette

Prep time: 25 minutes
Servings: 4

  • 1          can (15 ounces) READ 3 or 4 Bean Salad

Dressing:

  • 2          tablespoons freshly squeezed lime juice
  • 1          tablespoon adobo sauce
  • 1          teaspoon Dijon mustard
  • 1/4       teaspoon kosher salt
  • 1/8       teaspoon black pepper
  • 3          tablespoons olive oil
  • 1/4       cup finely chopped fresh cilantro
  • 1 1/2    cups cooked quinoa
  • 1          cup diced chicken, cooked
  • 1/4       cup finely sliced green onions
  • 1          chipotle pepper, minced
  • 4          leaves Bibb lettuce
  1. Drain bean salad; reserve 2 tablespoons liquid.
  2. To make dressing: In small bowl, whisk reserved liquid, lime juice, adobo sauce, mustard, salt and pepper. Whisk in oil until completely combined. Stir in cilantro; set aside.
  3. In medium bowl, combine bean salad, quinoa, chicken, onions and chipotle pepper. Add dressing; toss gently.
  4. Divide bean salad mixture equally among lettuce cups.

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Orange Galette with Beet Gorgonzola Salad

Recipe courtesy of Momma Cuisine
Prep time: 30 minutes
Cook time: 15-20 minutes
Servings: 12

  • 1          jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets
  • nonstick cooking spray
  • 1          sheet frozen puff pastry, approximately 16-by-11 inches
  • 1          tablespoon olive oil, divided
  • 4          navel oranges, segmented
  • 4          ounces crumbled Gorgonzola or other blue cheese, divided
  • 1/4       teaspoon kosher salt (optional)
  • 1/4       teaspoon dried basil
  • 2          cups mixed baby salad greens
  • 1/4       cup chopped pecans, toasted if desired
  1. Heat oven to 400° F.
  2. Drain beets well; set aside on paper towels to absorb remaining liquid. Discard liquid or save for another use.
  3. Spray large sheet pan with nonstick cooking spray. Gently place puff pastry sheet on pan. With pastry brush, gently spread 1/2 tablespoon olive oil on pastry sheet. Place about half the orange segments in two rows on top of pastry sheet, leaving 1-inch margins on all sides.
  4. Fold edges of pastry sheet to create border. Sprinkle 2 ounces crumbled Gorgonzola over oranges. Sprinkle with salt, if desired, and basil.
  5. Bake until golden brown, about 15-20 minutes. Remove from oven; cool on wire rack.
  6. Coarsely chop beets. In large bowl, toss together remaining orange segments, salad greens and chopped beets. Drizzle with remaining olive oil; toss gently to combine.
  7. Cut cooked galette into 12 pieces. Top with beet salad. Sprinkle with remaining cheese and pecans.

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Tex-Mex Layered Bean Salad

Prep time: 20 minutes
Servings: 8-10

  • 1          large red or yellow bell pepper, seeded and chopped
  • 1/3       cup chopped red onion
  • 1          bag (16 ounces) iceberg lettuce, carrot and cabbage salad mix
  • 1          cup shredded Mexican cheese blend
  • 2          cans (15 ounces each) READ 3 or 4 Bean Salad, drained
  • 1/2       cup low-fat mayonnaise
  • 1/2       cup low-fat sour cream
  • 2          tablespoons finely chopped
  • chipotle peppers in adobo sauce
  • 1/2       cup crumbled tortilla chips (optional)
  • small avocado, sliced (optional)
  1. In 3 1/2-quart salad bowl or souffle dish, layer bell pepper, onion, lettuce, cheese and bean salad.
  2. Mix mayonnaise, sour cream and chipotle peppers. Spread over top of salad. Cover and refrigerate up to 8 hours.
  3. Just before serving, sprinkle top with chips and sliced avocado, if desired. Toss to serve.

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Baked Onion, Goat Cheese and Sun-Dried Tomato Dip

Prep time: 20 minutes
Cook time: 20 minutes
Servings: 6

  • 1          jar (16 ounces) Aunt Nellie’s Holland-Style Onions
  • nonstick cooking spray
  • 2          tablespoons chopped oil-packed, sun-dried tomatoes, divided
  • 1          large clove garlic, minced
  • 4          tablespoons sliced fresh basil, divided
  • coarse ground black pepper, to taste
  • 1          tablespoon oil from sun-dried tomatoes or olive oil, divided
  • 1          log (8 ounces) goat cheese
  • 1/2       teaspoon Mediterranean herb seasoning (optional)
  • crackers (optional)
  • flatbread (optional)
  • pita chips (optional)
  1. Heat oven to 350° F.
  2. Drain onions well; pat dry.
  3. Spray shallow, oven-proof dish (3-4-cup size) with nonstick cooking spray. Place onions in dish. Press with spatula to flatten and crush.
  4. Sprinkle with 1 tablespoon tomatoes, garlic, 2 tablespoons basil and black pepper, to taste. Drizzle with 1/2 tablespoon oil.
  5. Cut goat cheese into 6-8 rounds. Arrange over onion mixture. Sprinkle with remaining tomatoes; drizzle with remaining oil. Sprinkle with herb seasoning, if desired.
  6. Bake uncovered 20-30 minutes, or until cheese is soft and mixture is bubbly. Sprinkle with remaining basil. Serve warm with crackers, flatbread or pita chips, if desired.

Source:

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Aunt Nellie’s

Appetizers & Sides 05 October 2017

Excellent Entertaining

Elegant ideas for a meal worth celebrating

(Family Features) Delighting guests in unexpected ways is the hallmark of exceptional entertaining. With a little creative flair, you can elevate your menu to impress guests with every course.

A savory appetizer is set off beautifully by fresh, sweet grapes in this Grape and Goat Cheese Crostini. Festive, bright and refreshing, grapes are a versatile ingredient that take dishes to the next level, making them ideal for special occasions.

Not only are grapes a smart choice to keep on hand for healthy snacking and everyday eating, the vibrant colors and flavors bring extra life to a basic protein. For a unique twist on a main dish, try dressing up chicken with an elegant addition like fresh grapes, as in these Seared Chicken Breasts with Grapes and Artichokes.

The secret to a winning dessert is presentation, and the vibrant colors of red, green or black grapes lend just the right look to these tasty Mini Pavlovas with Lemon Cream and Grapes. What’s more, the juicy sweetness offsets the tartness of the lemon for an explosion of flavor perfection.

A Fresh Approach to Décor

Not only do fresh grapes’ lively flavors make for exceptional dishes, their vibrant colors can also enhance your table in other ways. Lend natural beauty to your decor while providing your loved ones with a healthy snack option with these creative ideas:

  • Arrange grapes in bowls, on platters or draped from a cake plate for attractive and edible centerpieces.
  • Dress snacking grapes up for the occasion by dipping clusters in liquid gelatin. Roll them in sugar, spices and finely chopped nuts to make a “frosted” finger food with a hint of crunch.
  • Colorful grapes lend a pretty pop when used as a garnish to decorate serving plates.

Plan your next special occasion with the host of recipes at GrapesfromCalifornia.com.

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Grape and Goat Cheese Crostini

Serves: 8

  • 2          cups quartered green, black or red California grapes (or a mixture)
  • 2          teaspoons lemon juice
  • 2          teaspoons honey
  • 1          tablespoon chopped fresh thyme leaves
  • 1/4       teaspoon kosher salt
  • 1/4       teaspoon freshly ground black pepper
  • 1          tablespoon extra-virgin olive oil
  • 16        baguette slices, thinly cut on diagonal
  • 8          ounces fresh goat cheese
  1. In medium bowl, combine grapes, lemon juice, honey, thyme, salt, pepper and olive oil. Spread each baguette with goat cheese and top with grape mixture.

Nutritional information per serving: 200 calories; 9 g protein; 23 g carbohydrates; 8 g fat (36 percent calories from fat); 4.5 g saturated fat (20 percent calories from saturated fat); 15 mg cholesterol; 340 mg sodium; 1 g fiber.

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Mini Pavlovas with Lemon Cream and Grapes

Serves: 6

  • 4          large egg whites
  • pinch of salt
  • 1          cup sugar
  • 2          teaspoons cornstarch
  • 1          teaspoon vanilla
  • 2/3       cup heavy whipping cream
  • 1/3       cup lemon curd
  • 1 1/2    cups halved California grapes
  • chopped smoked or tamari almonds (optional)
  1. Heat oven to 350° F. Line baking sheet with parchment paper. With electric mixer on medium speed, in large bowl, beat egg whites and salt until firm peaks form. On low speed, add sugar 1 tablespoon at a time until meringue forms stiff peaks. Whisk in cornstarch and vanilla.
  2. Divide meringue into six 4-inch circles on baking sheet. With large spoon, make indentations in middle of each. Place baking sheet in oven and lower temperature to 300° F. Bake 30 minutes then turn off oven and leave baking sheet inside another 30 minutes. To serve, whip cream to soft peaks and stir in lemon curd. Dollop onto meringues and top with grapes. Garnish with almonds, if desired.

Nutritional information per serving: 350 calories; 4 g protein; 58 g carbohydrates; 12 g fat (31 percent calories from fat); 8 g saturated fat (20 percent calories from saturated fat); 55 mg cholesterol; 90 mg sodium.

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Seared Chicken Breasts with Grapes and Artichokes

Serves: 4

  • 2          boneless, skinless chicken breasts (8 ounces each), butterflied lengthwise into 4 cutlets
  • salt, to taste
  • pepper, to taste
  • 2          tablespoons olive oil, divided
  • 2          cloves garlic, minced
  • 1          leek, white part only, halved and thinly sliced
  • 2          tablespoons chopped fresh oregano
  • 1 1/2    cups quartered artichoke hearts, frozen, canned or jarred
  • 1/2       cup dry white wine
  • 1/2       cup low-sodium chicken stock
  • 1          tablespoon lemon juice
  • 1/2       teaspoon lemon zest
  • 2          teaspoons butter
  • 3/4       cup green California grapes
  • 3/4       cup red California grapes
  • 2          tablespoons chopped flat-leaf parsley
  1. Season chicken breasts with salt and pepper, to taste. In saute pan over medium-high heat, heat 1 tablespoon olive oil. Add chicken breasts and sear 3-4 minutes per side. Remove chicken and set aside.
  2. Add remaining olive oil to pan, along with garlic, leek and pinch of salt; cook on medium heat 2-3 minutes to soften leek. Stir in oregano, artichokes, wine, chicken stock, lemon juice, lemon zest and butter. Simmer 2-3 minutes then add chicken back to pan, basting each breast with sauce. Add grapes and simmer 3-5 minutes, or until grapes are just soft and chicken is cooked through.
  3. Stir in fresh parsley and serve.

Nutritional information per serving: 320 calories; 26 g protein; 23 g carbohydrates; 12 g fat (34 percent calories from fat); 3 g saturated fat (8 percent calories from saturated fat); 70 mg cholesterol; 390 mg sodium; 5 g fiber.

Source: California Table Grape Commission

Healthy 04 April 2017

Celebrating Salads With Pistachios

America’s Top Chefs Share Their Favorite Recipes

(Family Features) Want to add taste, color and crunch to salads any time of the year? Then sprinkle on pistachios. Chefs are going nutty over them, and for good reason. California grown, these pale green nuts have a subtle, delicate flavor that is wonderful in sweet as well as savory dishes or for eating out of hand. Traditionally used in rice dishes, stuffing, ice cream and pastries, pistachios are now a key ingredient in signature salads.

Pistachio Facts & Helpful Tips

The key to including nuts in the diet without adding extra calories is portion control. Use pistachios on salads, or in main dishes, to replace meat or poultry. California pistachios have versatility, texture and great taste. They also pack a powerful nutritional punch. A 1-ounce serving — 49 pistachios — contains more than 10 percent of the Daily Value for dietary fiber, vitamin B-6, thiamin, phosphorus and copper. One serving of pistachios has as much potassium as half a large banana. Pistachios contain mostly monounsaturated and polyunsaturated fat (11 of 13 fat grams), the types of fat recommended by the 2005 Dietary Guidelines For Americans. Pistachios also are naturally cholesterol free and trans fat free.

Other Pistachio Facts:

  • A serving of pistachios has more fiber (2.9g) than 1 small tomato (1.1g) or 1 cup of raw spinach (.8g).
  • A serving of pistachios provides almost 1 1/2 times the amount of thiamin as 1/2 cup serving of cooked, long grain, enriched white rice and 2 1/2 times the amount of thiamin in long grain, brown rice.
  • The amount of vitamin B-6 in a 1-ounce serving of pistachios is comparable to that in a standard 3-ounce serving of roasted pork loin, 2 times that in a serving of peanut butter and 5 times that in a serving of black beans.
  • Pistachios contain more phytosterols such as beta-sitosterol than any other commonly eaten nut, 61mg per serving or 279mg per 100g. Phytosterols may help lower cholesterol levels, thereby reducing the risk of heart disease. Preliminary research suggests phytosterols also may offer protection from certain types of cancer.
  • The largest USDA study of food antioxidants reveals pistachios are one of the best sources of beta-carotene of all tree nuts and peanuts. Pistachios also provide the most lutein and zeaxanthin of all tree nuts. Antioxidants are compounds in foods that may help fight cancer, heart disease and Alzheimer’s disease, and help maintain healthy arteries.

To Make Pistachio Oil:
Toast 1 cup pistachio kernels. When cool, finely grind in food processor. In a saucepan, warm 1 1/2 cups olive oil and ground pistachios and stir until blended. Transfer to a jar and let stand overnight at room temperature. Strain. Substitute in place of olive oil to add flavor to any recipe.

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Harvest Salad with Caramelized California Pistachios and Green Apples

Chef Andrew Carmellini of A Voce Restaurant in New York celebrates the bounty of the harvest with this delicious — yet simple — salad featuring crisp green apples and caramelized California pistachios.

  • 4 cups arugula, picked and washed
  • 2 cups watercress, picked and washed
  • 1 bulb fennel, sliced in half lengthwise then thinly sliced
  • 1 cored green apple, thinly sliced
  • 3 stalks celery, thinly sliced
  • 4 leaves basil, washed and coarsely chopped
  • 3 tablespoons white raisins, soaked in warm water and drained
  • 1/4 cup extra virgin olive oil
  • 2 whole lemons, zested then juiced
  • Salt and freshly ground pepper, to taste
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon breadcrumbs
  • 1/2 cup California pistachios, caramelized
  1. Combine all ingredients except cheese and breadcrumbs in mixing bowl. Season with salt and freshly ground black pepper, to taste. Divide into 6 salad bowls; top with cheese, breadcrumbs and caramelized pistachios (see sidebar for caramelizing). Serve immediately. Serves 6.

Nutritional Analysis (Amount per Serving): Calories 250, Total Fat 16g, Saturated Fat 2.5g, Monounsaturated Fat 10g, Cholesterol less than 5mg, Sodium 610mg, Potassium 530mg, Carbohydrate 27g, Dietary Fiber 5g, Protein 6g

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Goat Cheese, Beet Roots and California Pistachio Salad

Executive Chef Pascal LeSeac’h of Pastis, one of New York City’s hottest restaurants, loves serving this simple beet salad featuring California pistachios.

  • 5 medium size beet roots
  • 6 tablespoons extra virgin olive oil
  • 1/4 cup California pistachios, toasted and coarsely chopped
  • 1 bunch flat parsley (1⁄4 cup chopped)
  • 1 log (6 ounces) Montrachet goat cheese
  • Salt and white pepper, to taste
  • 5 tablespoons red wine vinegar
  1. Preheat oven: 375°F.
  2. Clean beet roots with cold water, dry with paper towel, coat with 1 tablespoon olive oil and season with salt. Wrap beets in aluminum foil and place in oven 1 1/2 hours. Check doneness by poking with small knife. Remove and peel beets and slice 1/2-inch thick. Reserve and cool in refrigerator. While beets are cooling, toast pistachios, let cool, then chop.
  3. Clean and dry parsley, then chop with large chef knife. Slice goat cheese 1/2-inch thick.
  4. To Serve: Alternate slices of beets and goat cheese on salad plate. Season with salt and white pepper. Add vinegar and remaining olive oil. Garnish with pistachios and chopped parsley. Serves 2.

Nutritional Analysis (Amount per Serving): Calories 380, Total Fat 33g, Saturated Fat 9g, Monounsaturated Fat 19g, Cholesterol 20mg, Sodium 310mg, Potassium 450mg, Carbohydrate 13g, Dietary Fiber 4g, Protein 11g

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Spicy Pear and Endive Salad with California Pistachios

Nationally-renowned celebrity chefs and “Too Hot Tamales” Mary Sue Milliken and Susan Feniger offer this scrumptious salad featuring California pistachios from their award-winning Border Grill and Ciudad restaurants.

  • 1/2 cup California pistachios, raw and shelled
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons sugar
  • 2 Comice or D’anjou pears, quartered, cored, and sliced into 1/2-inch wedges
  • 4 heads Belgian endive, cored and sliced lengthwise into strips
  • 1/2 to 3⁄4 cup Cabrales blue cheese, crumbled
  • 2 tablespoons pickled jalapeños, sliced
  • 1/4 cup Honey Chipotle Vinaigrette (recipe follows)
  1. In small frying pan, combine pistachios, salt, pepper and sugar. Sauté over low to medium heat, stirring and shaking frequently until pistachios are toasted and sugar caramelizes and coats pistachios. Transfer pistachios to non-stick or parchment-lined cookie sheet and allow to cool. In large bowl, combine pears, endive, blue cheese, jalapeños and vinaigrette.
  2. Season with salt and pepper to taste. Transfer to 4 chilled salad plates and sprinkle with pistachios. Serves 4.

 

Honey Chipotle Vinaigrette

  • 1/3 cup red wine vinegar
  • 1 dry chipotle, stemmed and seeded
  • 1/2 cup extra virgin olive oil
  • 1 1/2 tablespoons honey, warm
  • 1 tablespoon Dijon mustard
  • 1 teaspoon kosher salt
  1. Combine vinegar and chipotle in small saucepan and bring to boil. Remove from heat and allow to cool. Place all ingredients in blender and blend until smooth and oil is emulsified. Adjust seasonings to taste. Makes 1 cup.

Nutritional Analysis (Amount per Serving): Calories 310, Total Fat 20g, Saturated Fat 5g, Monounsaturated Fat 10g, Cholesterol 15mg, Sodium 640mg, Potassium 500mg, Carbohydrate 30g, Dietary Fiber 6g, Protein 8g

 

Caramelize Pistachios

  • 1/4 cup sugar
  • 1/4 cup water
  • 1 teaspoon salt
  • Pinch cayenne pepper
  • 1/2 cup California pistachio kernels
  1. In a medium saucepan, heat sugar with water, salt and cayenne pepper over a high flame. Cook until mixture is soft and bubbling. Add pistachios and stir 2 to 4 minutes, until caramelized (pistachios may clump together). Remove pistachios from pan and lay on a cookie sheet lined with wax paper. When pistachios are completely cool, break apart and reserve.

 Source: California Pistachio Commission

Appetizers & Sides 24 January 2017

Mini Three-Cheese Balls

Mini Three-Cheese Balls

Yields 24 to 30 balls

  • 1 4-ounce log fresh goat cheese
  • 6 ounces crumbled blue cheese
  • 2 cups coarsely grated Jarlsberg cheese
  • 2 tablespoons grated onion
  • 1/4 cup non fat plain yogurt
  • 1/4 cup finely diced fresh chives, plus extra for garnish
  • Dash hot sauce (optional)
  • 1 cup slivered almonds or chopped pecans
  1. In a food processor, process cheeses with onion, yogurt and chives until well blended. If you'd like, add a dash of hot sauce.
  2. Shape into mini balls and roll in slivered almonds or chopped pecans and chives, or spread in serving dish and top with nuts/chives.
  3. Chill several hours or until ready to serve. Serve with flat breads, fresh vegetables, etc.

Tip: You can also mix nuts into cheese mixture and use to stuff cherry tomatoes and peppadews, sweet peppers or top cucumber rounds, mini party breads, etc. Chill several hours or until ready to serve.

Source: Jarlsberg

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