Category: Cyprus Flake Sea Salt

Blueberry and Tomato Caprese Salad

7/2/2019

Ingredients:

1 pint blueberries
2 pints cherry tomatoes
Fresh basil
2T 30A OO Basil EVOO
1T 25 Star Balsamic
Cyprus Flake Sea Salt and freshly ground black pepper to taste
Fresh Mozzarella cheese

Directions:
Wash blueberries and cherry tomatoes and drain well in a colander. Half cherry tomatoes and toss in a serving bowl with the blueberries, set aside. Slice mozarella into 1/4" cubes and toss with cherry tomatoes and blueberries. Tear fresh basil over top. Drizzle Basil EVOO and 25 Star Balsamic over salad. Season with Cyprus Flake Sea Salt and freshly ground black pepper and serve immediately.

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Lemon Roasted Potatoes

4/30/2019

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These yummy potatoes are crispy on the outside and soft on the inside! The bright Lemon Olive Oil and the tangy Garlic Olive Oil bring them to a whole new level.

Ingredients: Serves four

4 large baking potatoes (russet or Yukon gold are best)
1/4 cup Lemon Olive Oil
1/4 cup Garlic Olive Oil
1/4 cup vegetable or chicken stock
4 Tbsp lemon juice (1-2 lemons), divided
Flake Sea Salt and cracked black pepper
1 Tbsp fresh oregano leaves

Preparation:
Preheat the oven to 375° F.
The trick to these potatoes is to parboil them first, adding moisture to the inside and reducing the cooking time to finish them off, and then dousing them with lemon juice as soon as they come out of the oven.

Line a baking sheet with parchment paper.

Bring a large saucepan of water to boil over high heat. Wash and scrub the potatoes, but don't peel them, and cut them into 1-inch wedges. Place the potatoes in teh boiling water and turn down the heat to medium. Cook, uncovered, for 5 minutes, until the potatoes are only just fork-tender, but not fully cooked.
Drain the potatoes, rinse them under cold water to stop the cooking process, and then place them on the prepared baking tray.
in a small bowl, whisk together both olive oils, the stock 2 Tbsp of the lemon juice, and salt and pepper to taste. Drizzle this over the potatoes and shake to coat them evenly. Roast in the oven for 18-20 minutes until golden brown and crispy.
Remove from the oven, and, keeping the potatoes in the pan, sprinkle them with oregano and the remaining 2 Tbsp lemon juice. Shake the pan to coat the potatoes in the lemon juice again.
serve immediately.

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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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Olive Oil Potato Soup

2/3/2018

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Ingredients:

1 whole medium onion, diced
3 whole carrots, diced
3 stalks celery, diced
4 Tbs Greek Koroneiki EVOO (or olive oil of choice)
6 whole small russet potatoes, peeled and diced
8 cups chicken bone broth or vegetable stock
3 Tbs all-purpose flour
1 cup milk
1/2 cup heavy cream
1/2 tsp. Cyprus Flake Salt, more, if desired
freshly ground black pepper to taste
1 tsp fresh parsley, minced
Greek Koroneiki EVOO for drizzling on top

Directions:

Warm the olive oil in a soup pot over medium heat and add the onions, carrots, and celery. Stir and cook for about 3 minutes or until the onions are translucent, then add the diced potatoes
Cook for 5 minutes, seasoning with salt and pepper.
Add the broth and bring it to a gentle boil. Cook 10 minutes, or until the potatoes start to become tender. Whisk the flour and milk together, then pour into the soup and cook for another 5 minutes.
Remove 1/2 to 2/3 the soup and blend in batches in a blender/ food processor until completely smooth. Please always use caution when blending hot soup, in fact, we recommend that you allow the soup to cool, if possible. If you have one, use an immersion blender instead of a stand blender or food processor.
Return the blended soup to the soup pot and heat it to adjust seasoning. Stir in cream, then parsley, and reserve a bit of parsley for garnish.
Serve with a a bit of fresh EVOO on top, and finish with balance of chopped parsley.

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Blueberry and Tomato Caprese Salad

Lemon Roasted Potatoes

Rustic Pizza with Goat Cheese, Arugula, and Fig Balsamic

Olive Oil Potato Soup

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