Lentil Soup Basil EVOO and Winter Ambrosia

We bought a huge bag of lentisl, (25 lbs to be exact) through our local co-op, so it looks like we will be having a plethora of lentils this year! I decided on Lentil Soup because my husband has been craving it and my girls love soup! I stumbled upon this recipe and decided to add the Quail and Olive Basil EVOO and compliment it with Winter Ambrosia as well. It was a hit here, all three of my girls ate it all up and wanted seconds! I have to agree with them, it is a wonderful soup. Enjoy!

Lentil Soup with Basil EVOO and Winter Ambrosia

Ingredients:

2 1/2  tablespoons Quail and Olive Basil EVOO

1 tablespoon Berbere Spice( mixture of paprika, ground red pepper, ginger, onion, garlic, cardamon, coriander, nutmeg, fenugreek, cinnamon, allspice, and cloves)

2 cups lentils ( washed and drained, I have been soaking my lentils all day and draining them just before I start the recipe, that way they seem to not take as long to cook.)

1 onion chopped

3-4 carrots peeled and diced

3 ribs of celery chopped

10 oz cremini mushrooms sliced ( or any variety of mushrooms)

2 cans diced tomatoes

4 cups chicken stock

Splash of Quail and Olive Winter Ambrosia

Pour Quail and Olive Basil EVOO into stock pan. Heat at medium high setting. Add onions, carrots celery, and mushrooms. Add Berbere Spice. Saute until vegetables soften. Add a splash of Winter Ambrosia and deglaze pan. Add diced tomatoes, stock, and lentils to soup. Cook on medium heat for 30-40 minutes until lentil have soften and begin to split open. 

Ladle into soup bowls and top with fresh cut italian parsley. Drizzle Quail and Olive Olio Nuovo over soup (as a finishing oil), it is so good! Serve with a green salad and loaf of bread if desired. 

New Year resolution, using only non processed foods and no salt!

       Everyone makes New Years's Resolutions, mine happens to be using only non processed foods in my family's diet. In addition, I think it is very important that I not add salt to my diet, therefore, all the recipes I have posted, I chose not to add salt. The Quail and Olive's vinegars act as my "salt" in each of these recipes. It is truly amazing that the olive oils and vinegars can enhance the flavors of your meals without adding extra salt. The olive oil and vinegars give life to food, life like I have never tasted before! I will be posting more recipes which contain various delicious olive oils and vinegars.  Happy New Years everyone and as a wise quail once said, " Eat right, be healthy, live well, and enjoy life."

Mahi Mahi w/ Lime EVOO

MAHI MAHI

INGREDIENTS:

3-4 MAHI MAHI FILETS

QUAIL AND OLIVE LIME EVOO

SALT AND PEPPER

Preheat oven to 450 degrees. Place Mahi Mahi filets in shallow baking pan. Sprinkle Mahi Mahi with Quail and Olive Lime EVOO and a little salt and pepper on both sides of fish. Bake in oven 12-18 mins until flaky. Serving suggestions: serve on top of pureed acorn squash and serve with a green salad with Quail and Olive champagne Mimosa sprinkled over greens and Quail and Olive Lime EVOO.

Enjoy!

Butternut Squash Soup w/ Rosemary EVOO

I have yet another wonderful recipe for all of you to try! I had two butternut squash I needed to use up and decided to make some soup. I used Quail and Olive Rosemary EVOO and can I just say yum?!?

Butternut Squash Soup

2 butternut squash (depending on the size you may only need one) peeled, seeded, cut into 2 "chunks)

3 Tablespoons Quail and Olive Rosemary EVOO

2 green apples ( peeled, cored, and diced )

1 piece of whole grain bread

1 onion, chopped

1 cup of sliced mushrooms

1 carton of reduced fat chicken broth

1 cup apple cider

Quail and Olive Winter Ambrosia to taste

1/2 teaspoon nutmeg 

1/2- 1/4 teaspoon cinnamon

1/2 teaspoon pepper

sour cream

salt to taste

Using a dutch oven or stock pot, pour the Quail and Olive Rosemary EVOO until it coats the bottom of the pan, turn your heat up to medium high. Add the chopped onion and sliced mushrooms. Saute until mushrooms and onions have softened. Add nutmeg, cinnamon and pepper to pan. Add apples and pour a little Quail and Olive Winter Ambrosia over vegetables, deglaze pan. Add the butternut squash to pot, cook for about 5 minutes stirring often. Add chicken broth and apple cider. Add a piece of bread to pot as well, this will help thicken your soup and also a bit more fiber! Cook until butternut squash has softened, about 30 minutes. Use an immersion blended to blend soup once the squash is done. To serve ladle soup into bowl and top with a dollop of sour cream. A good finishing oil is the Quail and Olive Lemon EVOO. Enjoy!

Photo: "Mr & Mrs Squash" by Boaz Yiftach - Free Digital Photos

Habañero Grilled Cheese w/ Plum Basil Vinegar

It has been so cold and rainy here in the Pacific Northwest, my husband and I thought it would be a good idea to have grilled cheese and some soup, and did it ever hit the spot! We used Quail and Olive Habañero and Quail and Olive Plum Basil and created a masterpiece! Enjoy!

Habañero Grilled Cheese

Ingredients:

1 Tablespoon Quail and Olive Habañero 

1 Tablespoon ( or to taste ) Quail and Olive Plum Basil

2 pieces whole wheat bread

Swiss cheese

jalapeno, chopped

kale, chopped

spinach, chopped

onion, chopped

In sauce pan drizzle Quail and Olive Habañero, enough to coat pan. Add chopped onions, spinach, kale, and jalapeno. Saute vegetables until softened. Drizzle a small amount of Quail and Olive Plum Basil over vegetables and remove from heat. Transfer vegetables to platter. Drizzle more Quail and Olive Habañero over bread slice, add to pan. Cook on medium low heat.  Place Swiss cheese and vegetables on bread. Then add another slice of bread and top it with a little more Quail and Olive Habañero. Cook in pan until bread browns, flip over and do the other side. If you find this a little spicy, then try it with the Quail and Olive Arbosana. Honestly this was exactly what I was craving, and kept me warm during all the rain! Enjoy!

You can also do this with whole wheat tortillas and make a quesadilla with it, delicious as well! 

Strawberries + Shrimp Salad w/ Lemon EVOO and Champagne Mimosa vinegar

Dried Strawberries and Grilled Shrimp Salad

1lb shrimp, shelled and deveined

dried strawberries

arugula 

pepper

Quail and Olive Lemon EVOO

2 teaspoons fresh basil chopped

Quail and Olive Champagne Mimosa

Preheat oven to 210*

Cut the stem off the strawberries and slice them in half. Arrange strawberries on a parchment lined baking sheet. Bake for 3 hours.

Marinate shrimp in Quail and Olive Champagne Mimosa and a squeeze of orange. Grill shrimp.

Prepare dressing:

Quail and Olive Lemon EVOO

Quail and Olive Champagne Mimosa

Squeeze of orange

Blend up until smooth. Pour dressing over arugula and toss. Add dried strawberries and toss to coat. Plate your salad and add the shrimp on top. Sprinkle basil over salad. Enjoy!

Sausage Stuffed Mushrooms w/ Pacific Spice vinegar and Garlic EVOO

Sausage Stuffed Mushrooms

Ingredients:

24 mushrooms, stemmed

6 italian hot sausages, casings removed

2 teaspoons oregano

1 cup grated Parmesan cheese

1 teaspoon Quail and Olive Pacific Spice

8 oz package cream cheese

1 egg yolk

Quail and Olive Garlic EVOO + 1teaspoon

1/3 cup dry white wine

Preheat oven 350*

Sautee sausage and oregano in pan. Cook until sausage cooked through,about 7 minutes. Using a slotted spoon, remove sausage into large bowl and cool. Meanwhile mix 1/2 cup parmesan cheese, Quail and Olive Pacific spice, 1 teaspoon Quail and Olive Garlic EVOO, and cream cheese. Season filling with salt and pepper, mix in egg yolk. 

Brush baking dish with Quail and Olive Garlic EVOO, brush cavity of each mushroom with a little white wine. Sprinkle cavities with parmesan cheese. Add filling to mushrooms. Bake uncovered until mushrooms are tender and top is brown, about 25-30 minutes. Enjoy!

Hamburger Vegetable Soup w/ Pacific Spice Vinegar + Lemon EVOO

Hamburger Vegetable Soup

...perfect for cold winter days!

Ingredients:

1 lb ground beef/turkey

1 medium onion chopped

1/2 large green bell pepper diced ( can be omitted)

4 garlic cloves, minced

8 cups beef broth

2 cans ( 14 1/2 oz) Italian stewed tomatoes

1 package green beans ( frozen or fresh)

1 can ( 8 oz) tomato sauce

1 cup wild rice or pasta

1 tablespoon Quail and Olive Pacific Spice

1 tablespoon Quail and Olive Basil Evoo, can also use Quail and Olive Lemon EVOO

2 teaspoons dried oregano

1 tsp dried basil

 1/2 tsp pepper

Add Quail and Olive Basil EVOO to stock pot. Cook beef or turkey, onion, and green pepper over medium heat until meat is no longer pink. Add garlic, cook 1 min longer. Stir in remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for 30 minutes or until vegetable and rice/pasta are tender. 

To serve, ladle spoon into bowls, add Quail and Olive Arbosana EVOO as finishing oil. Enjoy!

Creamy Scalloped Potatoes with vegan Bacon EVOO

Creamy Scalloped Potatoes

INGREDIENTS:

2 lbs potatoes, thinly sliced ( about 4 cups)

6 tablespoons Quail and Olive Vegan Bacon EVOO

3 tablespoons flour

salt and pepper

2 1/2 cups milk

*for creamier potatoes, double sauce

Heat oven to 350*

Heat 6 tablespoons Quail and Olive Vegan Bacon EVOO in sauce pan over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat, stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. 

In 13"x9" pan, arrange potatoes in 2 layers, topping each with 1/3 of the sauce and shredded cheese to each layer. You can also add cubed ham if desired. 

Cover and bake for 30 minutes. Uncover and bake 60-70 minutes longer or until potatoes are tender. 

* can be made ahead and refrigerated prior to  baking. 

Beet Soup with Winter Ambrosia and Lemon EVOO

Beet Soup

INGREDIENTS:

1 TEASPOON QUAIL AND OLIVE LEMON EVOO

1 CUP CHOPPED ONION

4 CUPS LOW SODIUM CHICKEN BROTH

2 CUPS WATER

QUAIL AND OLIVE WINTER AMBROSIA

1/2 TEASPOON SALT

1/4 TEASPOON PEPPER

3 BEETS, PEELED AND HALVED

1-2 MEDIUM BAKING POTATOES, PEELED AND HALVED

1 BAY LEAF

1 TEASPOON LEMON JUICE

8 TEASPOONS REDUCED FAT SOUR CREAM

Heat Quail and Olive Lemon Evoo in dutch oven over medium high heat.  Add onion, saute for 3 minutes or until tender. Add chicken broth, water , salt, pepper, beets potato, bay leaf, lemon juice, and winter ambrosia to taste.  Bring to boil, reduce heat and simmer uncovered for 20mins just until beets and potatoes are tender. Add more winter ambrosia according to your tastes. Discard the bay leaf and puree mixture. Let warm for about 5 minutes before serving, adjust your seasonings if desired. To serve, ladle soup into bowls and top with a dollop of sour cream. Enjoy! 

If one desires a little "kick" to your soup, add some finishing oil like Quail and Olive Habanero to your soup!

Brussel Sprout Recipe with Winter Ambrosia vinegar and vegan Bacon EVOO

PAN ROASTED BRUSSEL SPROUTS

INGREDIENTS:

1 LB BRUSSEL SPROUTS; CUT IN HALF AND DE-STEMMED

1-2 APPLES; PEELED, CORED, AND CHOPPED

2 TABLESPOONS QUAIL AND OLIVE WINTER AMBROSIA

2 TABLESPOONS QUAIL AND OLIVE VEGAN BACON EVOO

LIME OR LEMON

Sautee Brussel Sprouts cut side down in Bacon EVOO for 10-12 mins until brussel sprouts start to brown. Deglaze pan with winter ambrosia, scraping up all the browned pieces on bottom of pan. Add peeled and chopped apples to pan. Cut lemon or lime in half and squeeze juice over mixture. Continue cooking until apples soften. Enjoy!

Roasted Acorn Squash w/ Habanero EVOO + Fig Balsamic

ROASTED ACORN SQUASH

INGREDIENTS:

Acorn Squash, cut in half and de-seeded

2 Tablespoons Quail and Olive Habanero 

2 Tablespoons Quail and Olive Fig Balsamic

Preheat oven to 400 degrees. In shallow baking pan, arrange acorn squash halves, cut side up. Drizzle Quail and Olive Habanero over squash. Drizzle Quail and Olive Fig Balsamic over squash. Pour 1/4 inch or so of water in bottom of pan. Cover pan with aluminum foil, roast squash 35-40 mins until softened.

Variation:

Pureed Roasted Acorn Squash:

Prepared squash in the above fashion, once done let squash cool. Scoop out squash, place in food processor. Add about 5 Tablespoons Nonfat Plain yogurt, 1/4 cup Pineapple Salsa or 2 tablespoons( more or less depending on your taste) of Quail and Olive Habanero. Add a splash of Quail and Olive Pacific spice. Enjoy!

Wise Quail

Welcome in, 2013!! I'm using this start of the new year as an excuse to create a food blog. So bold! So innovative! So...passe, right? Perhaps. But I've received several requests from customers about ideas on how to use the array of oils and vinegars in everyday cooking, so here's to a platform for sharing.

Most people know that cooking with extra virgin olive oil is good for your health, but perhaps haven't experienced how it can add a new richness and depth to the average meal. Beyond just a bread dipping oil, extra virgin olive oils can be drizzled over pastas, meats, vegetables, fish, tacos, you name it! We like to think of it as the "Tuscan ketchup". Go to Italy and you will see people drizzling fresh local oil on everything. It heightens the experience of an average meal while being 10 time better for your body than, well, ketchup.

We have a fun seasonal array of local organic vinegars and balsamic, too-- pomegranate, winter ambrosia, champagne mimosa, fig, plum basil (may favorite), oh my! They are delicious on not only salads, but in reduction sauces, a roast, a stew or to brighten sauteed vegetables.

The possibilities for use of oils and vinegars are endless and in this blog we will share some of our success stories for use or even to inspire your own variations. But please, I invite you to share whatever new ideas you come up with as well. You can do this in the "comment" section under each post. Some of our best recipes have come directly from our customers (almond mascarpone cookies with 25 year balsamic?  Ummm, yes please!).

So with that, cheers to the new year, to cooking healthy and local...and as a wise quail once said, "eat right, be healthy, live well and enjoy life".