Recipes — #extravirginoliveoil
Mashed White Beans with Rosemary Pita Chips
Posted by Alayne Gardner-Carimi on
Great as a side dish or quick appetizer. The freshness of the zest, lemon juice, parsley and garlic is a great compliment to the rosemary on the pita chips. Feel free to double or triple the recipe for a party!
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- Tags: #608, #appetizers, #delectablemadison, #EVOO, #extravirginoliveoil, #lemon, #madisonwi, #oliveoil, #rose, #rosemary, #sidedish, #vegan, #vegetarian, #vomfassmadison
Crisp Brussels & Garbanzo Salad with Carmalized Lemon Dressing
Posted by Alayne Gardner-Carimi on
Our lightly filtered, organic Don Carlos Extra Virgin Olive Oil imparts bright peppery finish to roasted Brussels sprouts and garbanzos, while the caramelized lemon dressing adds snap and the toasted quinoa gives a satisfying crunch to this sumptuous super bowl.
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- Tags: #608, #artisnaloil, #delectablemadison, #dinner, #EVOO, #extravirginoliveoil, #lemon, #lunch, #madisonwi, #oliveoil, #salad, #saladdressing, #superbowl, #vegan, #vegetarian, #veggies, #vomfassmadison, #wi, #Wisconsin, Salads
Mason Jar Mayo
Posted by Alayne Gardner-Carimi on
Flexible and fresh, this mayo can be stored in the refrigerator for 10 days. Add some garlic or minced chiles and you have a homemade aioli.
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- Tags: #aioli, #artisnaloil, #dressing, #extravirginoliveoil, #mayo, #mayonnaise, #oliveoil, #vinaigrette, #vinegar
Mother of All Dressings
Posted by Alayne Gardner-Carimi on
Other salad dressings are a takeoff on this basic salt/acid/ oil French vinaigrette formula, with a world of substitutions. Master the standard recipe and you will understand them all.
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- Tags: #artisnaloil, #balsamic, #extravirginoliveoil, #fruitbalsamic, #madisonwi, #nutoils, #oliveoil, #vinaigrette, #vinegar, #vomfassmadison, #wine, #Wisconsin, wi
Simple Savory Stew
Posted by Alayne Gardner-Carimi on
Ingredients (serves 4) ¼ cup all-purpose flour¼ tsp freshly ground pepper1½ pound beef stewing meat, trimmed and cut into inch cubes5 tsp vomFASS Herbes de Provence Extra Virgin Olive Oil1 medium onion, peeled and chopped2 Tbsp tomato paste2 Tbsp vomFASS Bordeaux Red Wine Vinegar1 cup red wine3½ cups beef broth, homemade or low-sodium canned2 bay leaves1 spike of fresh rosemary3-4 sprigs of thyme5 medium carrots, peeled and cut into ¼-inch rounds2 large baking potatoes, peeled and cut into ¾-inch cubes2 cups frozen green peas2 tsp salt DirectionsCombine the flour and pepper in a bowl, add the beef and toss to coat...