Quail and Olive Rosemary Olive Oil and Honey Whole Wheat Bread or Rolls

I am so sorry it has taken me this long to write some recipes on the blog! All I can say is it has been a busy month, our children went back to school and I am having a hard time with all the new schedules! I think I am finally seeing the light at the end of the tunnel, phew! I have started a new diet, yes I need to shed a few pounds before the holiday season. I despise diets, it always seems to mean that I have to give up quality food! However, this time around Quail and Olive has made dieting a piece of cake. Not only do I have some great healthy foods to share with you, I did not have to compromise the quality of food.
So here you go, our first recipe ( although it is not really on my diet but I occasionally have to have a piece!) is our family most coveted recipe,  Rosemary EVOO paired with the Quail and Olive Honey makes this bread one of a kind. We make this bread recipe every week so that our family has some scrumptious sandwich bread to enjoy or some great dinner rolls.

Quail and Olive Rosemary EVOO and Honey Whole Wheat Bread/Rolls

Preheat oven to 360*

Ingredients:

2 cups Warm water
2 TBSP yeast

mix these to ingredients and let sit for 5 minutes. Once the 5 minutes are up add:

2 cups whole wheat flour

mix until smooth
Let rise for 40 minutes

Place in kitchen aid mixer with dough hook attachment. Add:

1 1/2 cups Almond Milk
1/2 cup Quail and Olive Honey
1/4 cup Quail and Olive Rosemary EVOO
1/4 tsp Divine Dessert
1/4 tsp Cinnamon
4 cups Whole Wheat Flour ( add enough flour so that dough is slightly moist but does not stick to hands.)


Mix with dough hook attachment for about 5 minutes. Pull dough out from bowl and separate into two halves. Knead for 2 minutes and place in well greased bread pan cover with plastic wrap and a towel. Let rise for 1 1/2 to 3 hours in a warm spot. The bread should rise over side of the bread pan, 2-3 inches.
Bake in oven for 45 minutes, until lightly golden brown. Enjoy!


For dinner rolls:

Knead dough by hand for 2 minutes. Make two inch balls and place on stone baking sheet and cover with plastic wrap. Let rise for 1 1/2 to 3 hours
Bake in oven for about 20 minutes until lightly golden brown. Enjoy!

Lemon EVOO Celery and Parmesan Salad

Here is a wonderful addition to any summer time festivities. This delicious salad when paired with the Lemon EVOO creates a zesty accompaniment to any meal. We featured this salad for our Jazz on the patio event held the second weekend of August. Enjoy!

Lemon EVOO Celery and Parmesan Salad adapted from 2010, Barefoot Contessa

 Ingredients:

1/2 cup Lemon EVOO
2 teaspoons grated lemon zest
1/4 cup plus 1 tablespoon squeezed lemon juice ( 3 lemons)
2 tablespoons minced shallots
1 teaspoon celery seed
1/2 teaspoon celery salt
1/2 teaspoon anchovy paste
Kosher salt and freshly ground black pepper
5 cups thinly sliced celery hearts, tender leaves included, sliced on an angle ( about 12 stalks)
4 ounce aged Parmesan cheese
2/3 cups toasted walnuts, coarsely chopped


Directions:

At least 1 hour before you plan to serve the salad, whisk together the olive oil, lemon zest, 1/4 cup of lemon juice, the shallots, celery seed, celery salt, anchovy paste, 2 teaspoons salt, and 1 teaspoon pepper. Place the celery in a mixing bowl and toss it with  the remaining 1 tablespoon of lemon juice and 1/3 teaspoon of salt. Add enough dressing to moisten well. Cover and refrigerate for at least an hour to allow the celery to crisp and the flavors to develop.
When ready to serve, arrange the celery on a platter, shave the Parmesan onto the celery, then sprinkle with walnuts salt and pepper and serve immediately.

The Quail & Olive Walnut Oil and Plum Basil Wild Rice Salad

Thank you for all of you who attended our jazz series this summer! We had so much fun, and I know that Diane and I had so much fun coming up with some DELICIOUS recipes for all of you to enjoy! If you missed our series, do not despair we have some great entertainment in store for you, September 14th we will have more jazz on the patio with some light refreshments as well as some spectacular hors d'hoevers!
I have a great recipe which was featured today, Walnut Oil and Plum Basil Vinegar Wild Rice Salad. As most of you know, we grew up on a wonderful reservation in Cass Lake Minnesota. My father was one of the docs there and our family was paid in many ways, one of which was a great supply of Benishii Wild Rice. This rice is absolutely phenomenal, especially when paired with The Quail & Olive's Walnut Oil and Plum Basil Vinegar. Also, you can call up the store to order the Benishii Wild Rice. Trust me, once you try it you'll never go back to that stuff they call wild rice in the grocery stores.

Get ready to spoil your taste buds and make sure you have plenty to share!


Walnut Oil and Plum Basil Wild Rice Salad


1 cup wild rice
5 cups chicken broth
1 onion, chopped
2 cups chopped walnuts
4 tablespoons walnut oil
1 cup craisons
1/2 lemon juiced
1 apple peeled, cored, and diced
salt and pepper to taste


Dressing:

1/4 cup walnut oil
1-2 tablespoons Plum Basil Vinegar



In large pot add chicken broth and bring to boil, add wild rice and lower heat to simmer for about 45 minutes or until all liquid is absorbed. Set rice aside to cool in large mixing bowl.
 In saute pan, add 2 tablespoons walnut evoo and heat pan to medium. Add walnuts to pan to roast. Add walnuts to rice.  Add 2 tablespoons of walnut oil to pan again and add onions. Saute onions in pan for about 10 minutes or until onions have been caramelized. Add onions to wild rice. Add craisons, lemon juice, and apple to rice. Add salt and pepper to taste. Add dressing and stir to combine, enjoy!

Arbosana EVOO Zucchini Bread

I am so excited! I have FINALLY come up with a wonderful recipe for zucchini bread and I am going to reveal it to all of you!

Arbosana EVOO Zucchini Bread


Ingredients:

3 eggs, lightly beaten
1 cup Arbosana EVOO
3/4 cup Quail and Olive Honey
2 cups zucchini, grated, squeezed, and tightly packed
2 teaspoons vanilla
3 1/4 cup white whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
3 teaspoons cinnamon
1/2 teaspoon salt
1/2 cup raisins, nuts, chocolate chips, walnuts ( sometimes I add one of these or a mixture)


Preheat oven to 350*

Mix eggs, Arbosana EVOO, Quail and Olive Honey, zucchini, and vanilla. Add dry ingredients and combine. Add mixture to 2 greased loaf pans or 4 mini loaf pans. Bake in oven for 1 hour. Let stand for 10 minutes. Enjoy!

Tuscan Blend EVOO Wild Rice

This dish brings back so many memories I had as a child. I grew up in Northern Minnesota where my dad worked as the " go to " doctor for the tribe, and so we reaped the benefits of eating fresh wild rice daily! I am so glad Quail and Olive has the Benishii Wild Rice, I can now make many meals for my family like the ones I grew up with. One of our favorite dishes is wild rice pancakes, now I would not advise making the wild rice in the crock pot, it get a little mushy but it is perfect to make pancakes. This is how I prepare the rice to use as a side dish. Feel free to add any ingredients you may like ( dried cranberries, chopped walnuts, raisins, parsley, tomatoes, lemon juice, etc. . )

Tuscan Blend Wild Rice

1 cup Wild Rice ( washed and picked through)

6-8 cups water

Tuscan Blend EVOO

In stock pot add water and rice. Cover pot place on medium high heat and bring to boil. Once pot reaches boiling point reduce heat to low and simmer for about 45 minutes until all liquid has absorbed. Before you serve the wild rice sprinkle a little Tuscan Blend EVOO, the wild rice has a nutty flavor and the Tuscan Blend is a robust oil which pairs very well with the wild rice. Enjoy!

Basil EVOO and Tuscan Melody Stuffed Zucchini

We took a little trip to Eastern Washington to spend some time with family over the fourth of July. My sister in law sent us home with tons of zucchini, there are so many great dishes to make and I look forward to this time of year to make them! Here is a dish the whole family will devour, you can definitely make this without the meat and stuff with fresh veggies, tofu, or wild rice. This is one of our favorites. The Basil EVOO adds to the intensity of the basil and the Tuscan Melody gives it a wonderful twist. Enjoy.


Basil EVOO and Tuscan Melody Stuffed Zucchini


Ingredients:

1/2 lb ground meat
1/2 onion, chopped
Italian seasonings
15 oz can petite diced tomatoes and garlic
1 fresh tomato, chopped
10 Fresh basil leaves, chopped
2 large zucchinis, halved
1/4 cup fresh parsley
bread crumbs
1-2 Tablespoons Basil EVOO
1-2 Tablespoons Tuscan Melody
Red wine, scant


Directions:

Preheat oven to 375*

Place zucchini halves in steamer. Steam for about 10 minutes until softened. Let zucchini cool and scoop out insides.

For Stuffing:
In saute pan, pour Basil EVOO and set stove top to medium heat. Add ground meat and cook until done. Add onion and Italian seasoning. Saute for about 5 minutes. Add Tuscan Melody, diced tomatoes and garlic, and zucchini flesh. Add a little red wine and mix. Transfer into bowl, add basil leaves and parsley.

Place zucchini halves in casserole dish and add stuffing. Top with bread crumbs and cover dish with tin foil. Bake in oven for 20-30 minutes. If desired top with a little Parmesan cheese. We serve this with a side of wild rice. Enjoy!

Basil EVOO and Roasted Red Pepper Balsamic Caprese Salad Skewers

Who is ready for a new recipe? I know I am! I have a great appetizer that is a cinch to make and one that is sure to please the crowd! We made this for a fourth of July picnic and they went like hotcakes! My middle child, Annamarie, helped assemble everything and decorate. It was such a fun activity and so very rewarding. The Basil EVOO added to the flavor and the Roasted Red Pepper made an interesting match, you could also use the 25 year Balsamic. Enjoy!


Basil EVOO and Roasted Red Pepper Balsamic Caprese Skewers


Ingredients:

Cherry tomatoes
Buffalo Mozzarella, cut into chunks
toothpicks,  to make skewers
Fresh Basil leaves
Basil EVOO
Roasted Red Pepper Balsamic



Assemble your skewers, place the tomato, basil leaf, and mozzarella. Once everything has been assembled, coat all skewers with Basil EVOO and Roasted Red Pepper Balsamic. Enjoy and make sure you get some because they go fast. :)