beta carotene abounds......

tonight is meatless monday....so, on the menu today is roasted beets and hummus sandwiches on mutigrain bread with roasted carrots, roasted butternut squash and ginger soup.....i will roast the beets with organic estate italian blend olive oil as well as the carrots and butternut squash.....and then for the soup, i will saute onions, garlic, and a ridiculous amount of ginger in the organic estate italian blend olive oil, add the roasted butternut squash and roasted carrots and puree.....mmmmm!

julia - revisited.....

Don't you just love Julia Child?  I'm always surprised though, when this particular recipe doesn't show up in her republished books.  It's easy and always delivers a very tender chicken breast.  Heat 2 tablespoons of Frantoio olive oil in a large saute pan and brown the chicken breasts on both sides.  Remove the chicken breasts and deglaze the pan with 1/3 cup of Cabernet Sauvignon vinegar.  Reduce until very syrupy.  Add 1/3 cup dry white wine.  Reduce until very syrupy.  Add 1 cup chicken broth, 3 tablespoons of butter and 1/4 cup finely minced parsley.  Place chicken back in the pan, cover, and reduce heat to a low simmer.  Cook for about 15 minutes.  Serve with potatoes roasted in Frantoio olive oil.  Simple and good.  My favorite kind of dinner to make. 

Lemon Olive Oil

My friend, Jen, sauteed some green beans, added some feta, and then drizzled the Lemon Olive Oil over the top...mmmmmm!........great lemon flavor without the fuss of grating and squeezing the lemon....does it get any better?

Pomegranate Balsamic

Try the Pomegranate Balsamic!  It's smooth, sweet, and true to the pomegranate fruit. Mix with the Lemon EVOO for a mouthful of flavor on salads or toss a capful of Pomegranate Balsamic into seltzer water for a wonderful refreshment!  Try marinating chicken in the Leccino Olive Oil with the Pomegranate Balsamic, tastes great roasted or grilled......

whirlagig

dreaming of spring......

it was tasty.......

nothing like a little spicy curry on a cold winter's night using frantoio olive oil, which is very fruity, a hint of green apple with a scent of green leaves and grass, slightly bitter, a pungent flavor, pairs well with the more savory flavors of a curry........

Meatless Monday

Today is Meatless Monday and I know my kids are dreading it.  I often hear "this would be great if it had meat in it".  They do eat whatever I make, they're good about that, but, it's always a challenge for what to make for dinner.  The good news is that Omega Olive Oil offers all kinds of lovely flavored olive oils to enhance whatever you're making, meatless or not.  Lately I've been using ascolano extra virgin olive oil, which is a fruity, medium intensity olive oil with a mild pepper finish.  Last night I made Shrimp Scampi with it and it was delicious.  I only think now I should have taken a picture of it and now it's too late, because it's gone.  Anytime I can bump up the flavors of whatever I'm making, I will use a really great olive oil to start and finish.  Tonight I will be using it to make a curry with fall vegetables served over brown rice.  I'll let you know how it goes.