Archive | April, 2014

Cod with Hazelnut Brown Butter

Ingredients 20 oz cod fillet salt (and pepper) 1 tbsp dried sage 1/2 cup hazelnuts (chopped) 3 tbsp butter (divided) 2 cups cherry tomatoes 1 tsp Crushed Sage extra virgin olive oil Directions Season the cod fillet on both sides with the salt, pepper and dried sage. Set aside. Heat a saute pan over medium […]

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Peach, Fig and Prosciutto Salad

Salad Inspiration! Strawberry Balsamic Vinegar Crushed Whole Fruit Lime EVOO Serve 1 part balsamic with 1 part olive oil over arugula, sliced figs and peaches, prosciutto ham pieces, and shaved parmesan cheese.   Enjoy! http://www.oliveoilandbeyond.com

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Flank Steak with Goat Cheese on Toast

Ingredients 1 tbsp smoked paprika 2 tsps red chili pepper flakes 2 tbsps OO&B extra virgin olive oil salt ground black pepper 1 1/2 lbs flank or skirt steak 8 oz red bell peppers (roasted, sliced) 6 oz goat cheese 1/2 cup fig jam (or your choice of jam/chutney) 2 loaves baguette Directions In a […]

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Stuffed Endive Salad

  Salad Inspiration! Traditional 12 yr. Balsamic Vinegar Picual, Chile EVOO Serve 1 part balsamic with 1 part olive oil over endive stuffed with fresh blood orange segments, thinly sliced red onions, toasted hazelnuts, and topped with micro arugula.   Enjoy! http://www.oliveoilandbeyond.com

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