Category: Ascolano EVOO

Brussels Sprouts With Glazed Red Onion

9/4/2019

Ingredients:

1 (about 10-ounce) basket of Brussels sprouts
salt and freshly ground black pepper
1 Tbsp.unsalted butter
1 Tbsp. Ascolano EVOO
1 small red onion, thinly sliced lengthwise
2 Tbsp. Fig Balsamic Vinegar

Directions:
1-  Trim outer leaves and stems from brussels sprouts, and
discard. Bring a medium pot of water to a boil, and add a few
dashes of salt.
2-  Prepare an ice-water bath. Add Brussels sprouts to boiling water
3-  Remove from heat, drain, and plunge into ice-water bath to cool. Drain well, and cut in half.
4- Heat 1/2 Tbsp. butter and 1/2 Tbsp. Ascolano EVOO in a large heavy skillet over medium-high heat. Add Brussels sprouts, and cook, tossing occasionally, until they are brown and crisp on the edges, about 3 minutes.
5- Season to taste with salt and pepper, and transfer to a large bowl.  Cover with aluminum foil to keep warm.

6-  Add remaining 1/2Tbsp. each butter and Ascolano EVOO
to the same pan over medium-low heat. Add onions, and cook,
tossing occasionally, until wilted and transparent (3 to 4 minutes.)

7-  Add Fig Balsamic Vinegar, and stir to loosen
any brown bits on bottom of pan. Cook until balsamic vinegar is
reduced and the onions are glazed, about 30 seconds.

8-  Add onions to brussels sprouts, and toss well. Serve
immediately.

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Quinoa with Zucchini and Tomatoes

9/24/2016

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Ingredients:

2 cups cooked quinoa
1 cup grape or cherry tomatoes, halved
1 medium zucchini, quartered and diced
1 cup feta cheese
2 cloves garlic, chopped
¼ cup parsley, chopped
¼ cup dill, chopped
3 tbsp Ascolano Extra Virgin Olive Oil
1 lemon, juiced
salt and pepper, to taste

Directions:

In a skillet over medium-high heat, add 1 tbsp oil and garlic. Saute for a minute.
Add diced zucchini and cook for about 3-5 minutes until you get a bit of browning. Set aside
In a medium bowl add cooked quinoa, chopped tomatoes, zucchini, feta, and herbs.
Toss gently.
Add juice and zest of one lemon, 2 tbsp of olive oil and salt and pepper to taste.
Toss well. Add more oil and lemon as necessary for more flavor.

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Olive Oil Chocolate Mousse

8/10/2016

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Ingredients:

6 ounces high quality bittersweet chocolate (chopped)
2 tablespoons Armagnac or Cognac
2 tablespoons very strong brewed coffee or espresso
4 large eggs, separated
1/2 cup California Ascolano Extra Virgin Olive Oil
2 tablespoons sugar
Pinch of sea salt

Directions:

Melt the chocolate, liquor, and coffee together in the top of a double boiler. Once melted, add the pinch of salt and remove from the heat. Stir the egg yolks in one at a time then add the Ascolano Extra Virgin Olive Oil, using a hand held mixer or wooden spoon.
Start whipping the egg whites and when they begin to stiffen add the sugar. Whip to stiff peaks. Fold the beaten egg whites into the chocolate a quarter at a time, thoroughly amalgamating in between additions until all the whites have been folded in. Spoon the mixture into 6 to 8 individual ramekins or one large bowl, whatever you plan to serve it in.
Recipe adapted from Food52.

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Grilled Peaches

3/11/2016

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Ingredients:

2 pounds peaches (you can also use nectarines or plums)
California Ascolano Olive Oil
Your Favorite 30AOO Balsamic Vinegar (We like to use 25 Star Balsamic or Chocolate!)
Vanilla Ice Cream
Mint, for serving

Directions:

Heat grill to medium-high. Drizzle peaches with olive oil and grill, cut sides down. Pull them of once they are juicy and charred, about 2 to 4 minutes. Remove with a spatula. Serve over vanilla ice cream and drizzle with your favorite Balsamic Vinegar. Serve with mint.

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Maple Balsamic Roasted Winter Vegetables

2/18/2016

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Ingredients:

2 medium sweet potatoes, peeled, and cut into 1 – 1½ in. chunks
½ – 1 lb. carrots, cut into chunks
3-4 beets, peeled and sliced into ¼” slices
3 Tbsp. Maple Balsamic Vinegar
1 Tbsp. California Ascolano Extra Virgin Olive Oil
1 Tbsp. maple syrup
½ tsp. cinnamon
½ tsp. thyme
fresh ground pepper
3 sprigs fresh rosemary

Directions:
Preheat oven to 375° F and grease a 9×13 baking dish.
Prepare vegetables as directed in ingredient list, trying to keep them close to the same size. Place them into a large bowl.
Whisk together all remaining ingredients except rosemary. Reserve 2 Tbsp. of the mix and pour the rest evenly over the vegetables, tossing them together so all vegetables are coated with the maple-balsamic sauce.
Pour into the prepared pan and arrange them evenly over the bottom of the pan. Sprinkle with fresh ground pepper and arrange rosemary sprigs on top of the vegetables. .
Slide the pan into the oven and roast at 375° F for 45-60 minutes until tender or cooked to desired tenderness, stopping to pour remaining sauce over the vegetables about 10 minutes before they are done. I did this at 40 minutes. Check with a fork at 45 minutes and add more time if needed.
Remove from oven. Serve and enjoy!

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Brussels Sprouts With Glazed Red Onion

Quinoa with Zucchini and Tomatoes

Olive Oil Chocolate Mousse

Grilled Peaches

Maple Balsamic Roasted Winter Vegetables

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