ROSEMARY EVOO Roasted Brussel Sprouts

This is another dish I served with my Easter dinner, I am telling you the honest truth, it was wonderful! The Brussels Sprouts caramelized while roasting and the ROSEMARY EVOO added more depth to the dish. My 14 month old devoured this dish and my very picky 7 year old ate every bit of her Brussels sprouts, now if that is not a testament I don't know what is!

ROSEMARY EVOO Roasted Brussels Sprouts

Ingredients:

1 lemon, zested and juiced
1/8 cup chopped shallot
1/4 cup ROSEMARY EVOO
salt and pepper (s/p) to taste
1-2 pounds Brussels spouts; cleaned, de-stemmed and sliced and half


Preheat oven to 400*

Combine lemon zest, lemon juice, shallot, ROSEMARY EVOO, and s/p in small bowl. Whisk together. Place Brussels sprouts in shallow baking dish cut side down. Pour marinade over Brussels sprouts. Let set for 1/2 hours.

 Place Brussels sprouts in oven for 40-45 mins until browned. Enjoy.

GENERATIONS EVOO Gravy with 25 STAR BALSAMIC

I have to say, I think my favorite Quail and Olive oil has to be GENERATIONS! There is so very much you can do with this buttery oil, I have used it on  a Macaroni and Cheese Casserole ( I promise to post this) and it completely gave this dish a different taste, almost a smoky bacon flavor! I love it you can make a not so heart healthy meal into a healthy meal just by substituting these oils for your normal fats, and by doing this you also transform your meal into something with a lot more taste and dimensions. I have to say it is a win win situation! Now back to gravy, I know most of you know our family have adapted into a non-processed diet. so, meaning those packaged gravys will not work for this family. I was a little disappointed to not have a lot of juice left over for my roast so I set out to make the best gravy I could without relying on a packet! This is what I came up with and it was wonderful! I know the 25 STAR BALSAMIC is a bit expensive, but when you use it on special occasions and for special events this balsamic can add so much to your meal.

GENERATIONS EVOO GRAVY with 25 STAR BALSAMIC


1 shallot, chopped
5 mushrooms, washed and chopped
3 Tablespoons flour ( we use whole wheat)
red wine
4 Tablespoons 25 STAR BALSAMIC, or to taste
1/2 cup chicken stock
2 Tablespoons GENERATIONS EVOO



In medium stock pan, heat GENERATIONS EVOO at medium setting. Add shallot and mushrooms. Saute for 5 minutes until fragrant. Add flour, stir to incorporate. Add 2 splashes of Red wine. Add 25 STAR BALSAMIC, and 1/2 cup chicken stock. Mix together. Add salt and pepper to taste. Boil until desired consistency. I played around with the 25 STAR BALSAMIC  and the chicken stock, use however much you want to your tastes.  Enjoy!

ROSEMARY EVOO Roasted Leg of Lamb

Happy belated Easter tidings to all of you! Our family had a wonderful celebration here, and had a great dinner as well. I bought a nice leg a lamb and decided to pair it with some great Quail and Olive oils! This dinner was "knock your socks off good!" I made a nice gravy to go with the lamb. I also made some roasted potatoes, roasted Brussel sprouts, and a great salad to accompany our roasted leg of lamb. We invited a few other people to our celebration and let me tell you, there were no leftovers! I was a little upset, I was secretly hoping to have some leftover for a great breakfast in the morning! Oh well, everyone left with full bellies and we all had a great time. I used Quail and Olive's ROSEMARY EVOO for the leg of lamb, this oil is phenomenal, it added so much complexity to this meal. I latter drizzled a little of the Quail and Olive GENERATION EVOO over the lamb, this oil is so very buttery and leaves you completely satisfied! Enjoy!

ROSEMARY EVOO Roasted Leg of Lamb


Ingredients:

5.5 lb leg of lamb

Rub:

1 lemon, zested and juiced
3 sprigs fresh rosemary, chopped plus 2 sprigs
salt and pepper
1/4 cup ROSEMARY EVOO
6 garlic cloves

Preheat oven to 450*

Combine all ingredients for rub- lemon zest, rosemary, salt and pepper, garlic cloves

 Rub on roast. Pour ROSEMARY EVOO over roast and rub on lamb. Pour lemon juice on lamb, make sure you rub all over roast. Top with 2 sprigs of fresh rosemary.

 Put roast in oven at 450*for 20mins. Decrease oven temperature to 400*. Continue to roast for 1 1/2 hours or until center of roast reads 145*. Let stand for 1/2 hour before cutting.

 Enjoy!

Blackberry Balsamic and Basil EVOO Green Curry in the Crock Pot

I don't know about you, but I love making dinner using my crock pot! It is so very nice to come home to a home smelling good and dinner is so much easier this way! I have a very busy life with three very busy girls, and if I can make it easier for myself I will. This is a wonderful meal and very easy to prepare. We served the curry over brown rice which I had prepared by drizzling basil EVOO and adding some fresh chopped basil and cilantro. I then squeezed some lemon juice over the rice and mixed to combine everything.

Blackberry Balsamic Green Curry

1-2 chicken breasts

lime juice ( 1 lime)

2 cloves garlic, minced

knob ginger, peeled and grated

1-2 Green Bell Pepper cut up to bite sized pieces

1-2 carrot, peeled and cut into chunks

1 cup chopped spinach

3 ribs of celery, washed and chopped into chunks

2 chili peppers ( more or less depending on how spicy you like it)

14 oz light coconut milk

1/2-1 cup mushrooms sliced

1/4 cup Blackberry Balsamic

1/2 cup basil chopped

1 Tablespoon soy sauce

1/2 tablespoon cumin

1 tablespoon curry powder

Basil EVOO drizzle over mixture

1/2 cup cilantro chopped

Place everything in crock pot. Cook on low 6-8 hours. Cut chicken into bite sized pieces once it is done cooking. Serve over rice. Enjoy! 

Lemon EVOO whole wheat berry muffins

Yes you have read this recipe correctly! The Lemon EVOO completes these muffins leaving them light and fluffy. My younger daughter came to me last night and remarked how good these muffins are. In fact her exact quote was, " Mommy these muffins are delicious, they are just like the grocery store muffins that we like and you won't buy for us." Since we have gone on a whole foods diet, meaning that everything we make is made from scratch and we eat all organic and non-processed food, we do not indulge on muffins at the grocery store. It made me quite happy knowing that my recipe seemed to replace the unhealthy option sold at the store. These muffins are so light and fluffy and really delicious. You can use whatever kind of fruit you would like, we used frozen organic blueberries.

Lemon EVOO Whole Wheat Berry Muffins

1 1/2 cups whole wheat flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

2 eggs

2 tablespoon Honey ( the lavender honey from Quail and Olive would be wonderful)

1 teaspoon vanilla 

1/4 cup Lemon EVOO

1 cup applesauce

1 cup berries (any kind) or nuts

Preheat stove to 400*. Mix flour, baking powder, salt, cinnamon, and nutmeg. Add eggs, honey, vanilla, Lemon EVOO, and applesauce. Mix together until smooth. Add berries. Prepare the muffin pan, add liners. Fill 2/3 to 3/4 way full with the batter. Bake 15 minutes, until toothpick comes out clean. Sometimes it takes up to 20 minutes. Serve warm or you can store for future use! Enjoy

Lemon EVOO or Vegan Bacon EVOO Roasted Asparagus

We had dinner one evening at one of our close friends' home. She made a wonderful dish, roasted asparagus and had used Quail and Olive Vegan Bacon EVOO. It was delicious! I had to blog about it, so thank you once again Brandy for the recipe!

Lemon EVOO or Vegan Bacon EVOO Roasted Asparagus


Asparagus, washed and trimmed
4 cloves garlic, smashed
Lemon EVOO or Vegan BAcon EVOO
salt and pepper ( we omitted the salt and it was fantastic!)



Preheat oven to 400*.
In jelly pan, arrange asparagus. Pour Lemon or Bacon EVOO over asparagus along with garlic and salt and pepper. Mix until well incorporated. Place in oven. With tongs, flip asparagus about every 5 minutes. Usually only takes about 15 minutes to roast. Enjoy!

Blackberry Balsamic Apricot Chutney

This is a recipe I will always hold onto. The whole family loved it and I cannot imagine serving the Roasted Pork Should with any other side! This would also be wonderful for the holidays, you can also do this with cranberries instead of the apricots. It is delicious!




Blackberry Balsamic Apricot Chutney

1 Tablespoon Lemon EVOO
knob of ginger, grated
2 cloves garlic, minced
1 cup dried apricots chopped
1/2 cup currants
3/4 cup water
1/4 to 1/2 cup Blackberry Balsamic
1/2 teaspoon mustard seeds
1/2 teaspoon salt

Saute on medium heat Lemon EVOO, ginger, and garlic for 3minutes. Add apricots, currants, water, blackberry balsamic, mustard seeds and salt. Boil for about 20-25 minutes partly covered until liquid absorbs. Serve.