Category: Butter EVOO

Butternut Squash Soup with Squash Seed Oil

12/4/2019

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Ingredients:

1 T Butter Infused Olive Oil
1 sweet onion, chopped
1 head of garlic, peeled and chopped fine 4 c butternut squash, cubed
1 cinnamon stick
Vegetable broth, or water
Himalayan Pink Sea Salt
1/2 c heavy cream (optional)
Butternut Squash Seed Oil, for drizzling
toasted pumpkin seeds
Creme fraiche, for serving

Directions:

Sweat onions and garlic in Butter Olive Oil until translucent and then add squash and cook for a few minutes.
Add cinnamon stick and cover with 1 inch of broth or water. Bring to a boil and reduce to a simmer until squash is soft. Add a pinch of salt and remove cinnamon.
In a blender, blend soup in batches being careful not to fill more than half way with hot liquid. Hold lid tightly with a towel to ensure that the top is sealed.
When finished, whisk in heavy cream. Serve with a drizzle of Butternut Squash Seed Oil, toasted pumpkin seeds and crème fraiche.

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Pecan Praline Balsamic Roasted Carrots

11/25/2019

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Ingredients:

1 16-ounce bag baby carrots
1 tablespoon 30A Butter EVOO
2 tablespoons 30A Pecan Praline Balsamic, plus more for drizzling
1/4 cup chopped pecans
sea salt and black pepper for seasoning
fennel fronds, for garnish

Directions:

Preheat the oven to 400 degrees.
Spray a large roasting pan with cooking spray.
Toss your baby carrots in a large bowl with the 30A Butter Olive Oil. Add the 30A Pecan Praline Balsamic Vinegar, and stir together until the carrots are evenly coated.
Pour carrots and their balsamic glaze onto the roasting pan and make sure they are spread out evenly in a single layer.
Roast the carrots in the oven for about 15 minutes.
Remove the roasting pan from the oven. Toss carrots with chopped pecans, drizzle with another light layer of balsamic vinegar (about 1/2 tablespoon). Stir the carrots together once more, making sure the carrots and pecans are evenly covered with balsamic.
Add a light sprinkle of sea salt and black pepper to taste.
Put the carrots back into the oven to roast for five minutes. Once done, top with fennel fronds if you like. Let cool slightly, and enjoy!

Adapted from luv-cooks.com

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Roasted Pork Loin with Butter EVOO and Cinnamon Pear Balsamic

9/26/2019

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Ingredients:

2 -3 T Butter EVOO
2 (12 ounce) Pork Tenderloins, trimmed
1 1/4 t kosher salt
1/4 t ground black pepper
1/3 c Cinnamon Pear Balsamic Vinegar
1 T chopped fresh thyme
1 T chopped fresh sage

Directions:
1. Preheat oven to 375º. Spray a 13”x9” baking dish with non-stick cooking spray.
2. Add Butter EVOO to a large skillet and heat over medium-high heat.
3. Pat tenderloins dry and salt and pepper, add to skillet. Cook until browned on all sides, turning occasionally.
4. Add pork to prepared baking dish and brush liberally with Cinnamon Pear Balsamic. Sprinkle with the chopped sage and thyme.
5. Bake until internal temperature reaches 145º at the thickest part, about. 18-24 minutes. Cover with foil and let rest for 10 minutes before serving. Serve with pan juices.

** For an alternative twist, make this recipe on the grill. Wrapping the tenderloins in foil before heating. Serve with grilled pears which have been halved, brushed with Butter EVOO and grilled at same time as pork loin. Drizzle with Cinnamon Pear Balsamic before serving.

** Also try Roasted Brussels Spouts that have been roasted in Butter EVOO and drizzled with Cinnamon Pear Balsamic before serving.

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Rustic Pizza with Goat Cheese, Arugula, and Fig Balsamic

3/6/2019

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Ingredients:

Raw Pizza Dough (we got ours from local grocer)
2 medium yellow onions
4-8 oz of baby portobello or variety mushrooms
2 Tbs Butter EVOO
1/2 cup mozzarella cheese, shredded
1/2 cup goat cheese, crumbled
4 ounces finely sliced prosciutto
1 Tbs Gremolata EVOO
Cyprus Flake Sea Salt
Arugula, to top
Fig Balsamic, to top

Directions:
Heat oven to 450F.
Preheat pizza stone, if you have one.

Slice the onions and mushrooms and sauté using the Butter EVOO, until onions are translucent and lightly caramelized.

It is easiest if you have bought pizza dough already rolled, otherwise roll out the pizza dough using a rolling pin and some flour or semolina. Place the pizza dough onto the preheated pizza stone or use a baking sheet lined with parchment paper to spread out the dough.

Using a pastry brush, coat the top of the pizza dough with the Gremolata EVOO and lightly spread the sea salt and pepper over the dough.

Spread the caramelized onion and mushroom mixture on top of the dough.

Add the crumbled goat cheese, mozzarella cheese, and prosciutto evenly on top.

Bake in the oven for 10-15 minutes or until the sides of the crust have browned and the cheese is bubbly.

Remove from the oven and sprinkle the Arugula over the top of the pizza.

Drizzle the Fig Balsamic over the top of the Arugula.

Serve immediately and enjoy!!!

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Roasted Sweet Potatoes with Butter Olive Oil

6/12/2017

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Ingredients:

2lbs Sweet Potatoes, peeled and cut into cubes
3 T 30AOO Butter Flavored EVOO
2 t 30A OO Garlic Medley Sea Salt
1 t Cumin
1 t Pumpkin Pie Spice
2oz Brown Sugar

Directions:

Preheat oven to 400 degrees. Place sweet potatoes on baking sheet (careful not to overcrowd pan), drizzle with Butter EVOO. Toss with sea salt and spices. Roast for about 25 minutes until tender. Toss with spatula, then sprinkle with brown sugar before roasting for an additional 15-20 minutes until golden and caramelized. Taste and add salt, if needed.

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Butternut Squash Soup with Squash Seed Oil

Pecan Praline Balsamic Roasted Carrots

Roasted Pork Loin with Butter EVOO and Cinnamon Pear Balsamic

Rustic Pizza with Goat Cheese, Arugula, and Fig Balsamic

Roasted Sweet Potatoes with Butter Olive Oil

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