Olive Oil


From the Jan 28th Co-op Newsletter, courtesy of Mary Duman:

Ingredients:

  • ¼ c. apple cider vinegar
  • ¼ c. chopped sun-dried tomatoes
  • ¼ c. chopped scallions, white parts only
  • 1 garlic clove, minced
  • 1 tsp red pepper flakes
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 1 bunch collard greens, washed
  • 1/8 c. olive oil

Directions:

Combine ingredients in a bowl and refrigerate overnight.

From the 1/14/11 co-op newsletter, courtesy of Mary Duman:

Ingredients:

  • 3 Large beets
  • 4 Cloves garlic
  • Zest and juice of one lemon
  • 1 Tbsp olive oil
  • Salt and pepper to taste
  • 1 Tbsp fresh thyme (I have used dried)
  • 1/4 Cup feta cheese

Instructions:

  • Preheat oven to 400 degrees.
  • Peel beets, cut in half, and slice into 1/4″ slices.
  • Place in a large baking dish with garlic, lemon zest, lemon juice, olive oil and season with salt and pepper.
  • Bake in oven for 40-45 minutes until beets are fork tender.
  • Remove from oven, place on serving platter and top with fresh thyme and feta.

From  the 1/14/11 co-op newsletter, courtesy of Mary Duman:

Ingredients:

  • 2 beets, peeled and very thinly sliced
  • 1/2 onion, very thinly sliced
  • 2 T apple cider vinegar
  • 1 T extra virgin olive oil

Instructions:

  • Combine all ingredients in a bowl and marinate for at least one hour

From the 1/14/11 co-op newsletter, courtesy of Mary Duman:

Caramelizing vegetables completely transforms their flavor and texture. Caramelizing vegetables brings the natural sugars in the veggies to the surface and gives them a sweet, nutty flavor.  It’s so simple…

Ingredients:

  • Beets and/or Brussels sprouts
  • Olive oil
  • Balsamic vinegar
  • 1-2 tsp sugar
  • Fresh ground pepper
  • Fresh herbs

Instructions:

  • Slice your beets and/or Brussels sprouts fairly thinly 1/4-1/2 inch.
  • Toss them with a little olive oil, balsamic vinegar (FYI…2 heavenly varieties are sold at co-op….quality olive oil and balsamic vinegar makes a huge difference) and sugar.  (Adding a little sweetener helps to caramelize the vegetables and bring out their flavor.)
  • Roast your vegetables in the oven or in a skillet on the stove. The key is to make sure that you spread out the veggies and don’t stir them too often. They should get nice and brown on the bottom before you stir them.
  • Top them with roasted nuts (walnuts, pecans, or pine nuts) and some crumbled blue cheese or goat cheese and gobble them up

From the Dec. 17, 2010 co-op newsletter, courtesy of Mary Duman:

Ever since I quit eating dairy products, I have had periodic cravings for macaroni and cheese.  Fortunately, after stopping my consumption of dairy, I discovered that I didn’t have allergies.  My congestion and my dry eyes went away completely and avoiding dairy is easier now that I know how it makes me feel.  However, I have been on a quest for the perfect substitute for that nurturing, creamy, gooey dish.  Here is my latest version for anyone interested in a healthy substitute.

Ingredients:

  • 1 head cauliflower
  • 16 oz. package pasta  (we use brown rice)
  • 1/2 cup raw cashews
  • 1 cup vegetable broth (or cauliflower water from steaming, add a bay leaf, onion scraps, celery leaves)
  • 1/4 t. brown mustard
  • 2 T. nutritional yeast (you can find this at a health food store or just leave it out…its also good on popcorn)
  • 1 onion
  • 2-3 cloves garlic
  • 1/4-1/2 t. curry powder
  • 2 T. olive oil

Directions:

  • Steam the cauliflower for about 20 min. or until soft.  Boil past, drain, rinse, and set aside.
  • Sautee 1 onion and garlic in olive oil until soft (if you are in a hurry, just add 1/2 t. of garlic from a jar and skip the onion).
  • Put the cauliflower, broth, cashews, mustard, nutritional yeast, onion mixture, curry powder and a little salt and fresh ground pepper into a blender (high speed preferred).  Puree until creamy and pour over pasta and serve.

Voila!…guilt-free macaroni and cheese!

From the Dec 17, 2010 co-op newsletter, courtesy of Mary Duman:

Ingredients:

  • 1/2 c. extra-virgin olive oil
  • 1/4 c. fresh lemon juice
  • 1 shallot, minced
  • 1/2 t. (packed) grated lemon peel
  • 1 large fresh fennel bulb, trimmed, halved, very thinly sliced
  • 1 Fuji apple, halved, cored, cut into matchstick-size strips
  • 6 cups trimmed arugula leaves
  • 2 mandarin oranges or tangerines, peeled, each cut crosswise into 3 slices
  • Pomegranate seeds

Directions:

  • Whisk first 4 ingredients in small bowl. Season dressing with salt and pepper.
  • Combine fennel and apple in medium bowl; mix in 3 T.  dressing.
  • Place arugula in large bowl.
  • Add fennel-apple mixture.
  • Toss, adding more dressing to taste.
  • Divide salad among 6 plates.
  • Garnish each with 1 mandarin orange slice and sprinkle with pomegranate  seeds.

From the September 10 co-op newsletter, courtesy of Kim Vodden:

Ingredients:

  • 2 medium Yellow Onion
  • 4-6 tablespoons olive oil
  • 2 sweet potatoes, peeled and cubed
  • 3 small eggplant cut into cubes
  • 1 large red pepper
  • 2 cloves garlic, sliced
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon red pepper flakes
  • 1 cup vegetable stock
  • 1 small cans chopped tomatoes
  • 1 can chickpeas, drained
  • 2 Tablespoons sugar
  • 1 teaspoon salt
  • 1/4 cup cilantro leaves, chopped
  • 1 carton plain yogurt

Directions:

  • Preheat the oven to 425 F.
  • Cut one whole onion into thick moon slices.
  • Put half of the oil into a large roasting dish and add in the onion, sweet potatoes, eggplant and pepper.
  • Mix to coat in the oil and bake for 30 minutes, turning halfway through the baking.
  • Meanwhile, roughly chop the other onion and heat the rest of the oil in a frying pan.
  • Fry the onion for a few minutes, until soft, then add the garlic, spices and tomatoes.
  • Cook for five minutes.
  • Stir in the stock and chickpeas, as well as any sugar, salt and chili flakes to taste.
  • Take the veggies out of the oven, pour the spiced tomato mixture over top and mix well.
  • Lower the oven temperature to 375 F and bake for another 20-30 minutes, until the veggies are cooked.
  • Stir halfway through baking.
  • Just before serving, stir in the fresh cilanto and top each plate with a spoonful of sour cream.
  • Serve with rice, quinoa, or bread.

From the August 13 co-op newsletter, courtesy of Kim Vodden:

Ingredients:

  • 2 Peaches
  • 4 Cups Arugula
  • 1/2 Sweet Onion
  • 1/3 Cup Hard Blue Cheese
  • 1 Tbs Olive Oil (for grilling)
  • Salt & Pepper
  • Balsamic Vinaigrette

Directions:

  • Cut peaches in half removing pit. Brush both sides of peach with olive oil & season with salt & pepper.
  • Put on medium heat grill & grill for 5 min/side.
  • Remove peaches from grill and de-skin.
  • Let cool. Slice to about 1/4 in thick moons.
  • Toss COOLED peaches with remaining ingredients. YUM!

Recipe by Ann Hale, from the July 2 Co-op newsletter:

Adjust the ingredients to meet your family’s dietary preferences. In place of turkey sausage, use cooked grain. Whatever vegetables you have around will work for the stuffing, and feel free to top with whatever cheese you have on hand.

On a baking sheet, roast cut side down for 15 minutes @ 350 degrees:
2 medium (8 “) zucchini, cut in half lengthwise, pulp scooped out and set aside

Saute in small amount of olive or other good oil:
2 Cups (approx.) total of a mixture of reserved zucchini pulp, chopped bell peppers, swiss chard, spinach, onions, shallots, parsley, fresh basil and/or other herbs, fresh garlic, tomato, mushrooms, or whatever you have on hand

Add 2 Cups (approx.) cooked turkey sausage or a cooked whole grain of your choice

Season to taste with sea salt and ground pepper; lemon zest adds a refreshing zing if you like.

Stuff the boats with the sautéed mix; sprinkle with something crunchy like a mixture of chopped nuts/seeds, and lightly drizzle with olive or other oil.

Bake for 20 minutes or until bubbly. If you like, sprinkle with a grated cheese.

Ingredients:

1-2 large ripe tomatoes, rinsed and cut in half with the seeds scooped out

1-2 ripe avocados, peeled and seeded

the juice of 2 limes (or 1 lemon)

1 jalopeno, cored and seeded

1 bunch of green onions or scallions, minced

1/2 cup fresh cilantro, chopped

2 tablespoons olive oil

salt

Directions:

Dice the avocados, tomatoes and jalopenos, and place in a bowl.  Add the other ingredients and carefully stir to mix.  Adjust the quantities to taste.

This is great as a salsa with chips, or as a topping to fish, meat, or even hot dogs!

Contributed by Joy, based on this Epicurious recipe.

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