We added pumpkin to our favorite bolognese recipe inspired by Joanie Corneil of Bella's Italian Cafe'. There are many versions of ragù alla bolognese, which is meatier than tomato-based marinara.
1/4 cup olive oil or butternut squash seed oil
- 2 Tbsp butter
- 1 medium onion, minced
- 2 cups celery, small dice
- 1 medium carrot, minced
- 5 large garlic cloves, minced
- 3/4 pound ground beef (80/20)
- 3/4 pound ground pork
- 4 ounces bacon or pancetta, chopped into small cubes (optional)
If omitting bacon/pancetta, season vegetables with 1- 1 1/2 Tbs kosher salt
- 1 cup fine-to-medium-diced fresh pumpkin (about 1/4 of a small-ish sized pumpkin, or butternut squash)
- 1/3 cup pumpkin puree
- 2 28 oz cans crushed tomatoes
- 2 cups whole milk
- 2 cups dry white wine
- 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
- salt and freshly ground black pepper, to taste
- 1 tsp grated nutmeg
- 1 pound pappardelle wide noodles
- finely grated Pecorino cheese, for serving
pepitas, for serving
- chopped fresh parsley, for serving (optional)
- 1-1 1/2 pounds cooked pappardelle noodles
Heat butter and oil in a large stock pot. Add garlic, celery, onion, carrots and bacon or pancetta (add salt to taste if omitting bacon/pancetta).. Cook over medium-low heat until onion is see through. Joanie says, "add beef and crumble well by mashing with potato masher until fine, and until beef looks “grainy.” This takes time, but is the key to having a smooth sauce."
Add wine and continue to mash until beef has lost its red color. Simmer over low heat until wine is mostly reduced. Add milk and nutmeg, then simmer for 20 minutes. Add tomatoes, diced pumpkin, pumpkin puree' and simmer on low for four hours, continuing to stir frequently. Sauce should be thick.
Cook noodles to package instructions. (TIP: Ladle out 1 cup of pasta water and set aside; If the sauce has become too thick, add small amounts of the reserved pasta water.) In a saucepan, add drained noodles with bolognese and stir until evenly coated. Just before serving, top with grated Pecorino cheese and chopped parsley.
This simple salad hits all the notes of harvest when served with this unique squash seed oil vinaigrette made from heirloom pumpkin and squash seeds from New York. Each bottle of butternut squash seed oil contains the seeds from 11 squash.
- 5 ounces prewashed salad greens
- 1 ripe pear, cored and thinly sliced into bite-sized pieces
- 1/2 cup StonyBrook Farms pepitas or toasted walnut halves
- 4 ounces gorgonzola or other blue cheese, crumbled or shaved
- 1/2 cup small dice butternut squash or pumpkin roasted until fork-tender with seed oil, salt & pepper until tender (this is an optional ingredient, but highly recommended!)
- 1/3 cup chopped dried cranberries
Vinaigrette (makes 1/2 cup):
Limonato Olive Oil & Violet Balsamic Chicken
Make the vinaigrette: with fork or small whisk combine oils, balsamic and mustard in small bowl. Gradually add lemon juice until combined. Season with salt and pepper. Set aside.
In large bowl, combine greens, pepitas or walnuts and sliced pear. Immediately before serving, toss greens with vinaigrette until lightly coated. Toss in crumbled blue cheese
This hardy dish offers bright and clean flavors of lemon with mild floral notes of violet or lavender. This is one simple but elegant dish.
Yield: 4 servings
• ¼ cup of the Gracious Gourmet apple caramelized onion spread
• 2 tablespoons of The Ancient Olive Violet or Lavender balsamic
• 4 boneless skinless chicken breasts
• 3 teaspoons of dried thyme leaves
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 teaspoons of The Ancient Olive Green Limonato or Eureka lemon olive oil
• ½ chopped red onion
1. In a small bowl mix the apple and onion spread with the vinegar, set aside.
2. Between pieces of plastic wrap or waxed paper, place each piece of chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about ¼ inch thick.
3. Sprinkle chicken on both sides with thyme, salt and pepper.
4. In a large skillet heat oil over medium high heat. Cook chopped red onion in oil about 3 minutes, stirring frequently, until softened.
5. Add chicken, cook 8-10 minutes, turning once until no longer pink in the center. Remove chicken to plate, cover to keep warm.
6. Leave onion in skillet, add the vinegar mixture. Cook 1-2 minutes, stirring constantly until thickened.
7. Spoon sauce over chicken.
Serve over Risotto “Ravello” with Lemon Zest or Lemon Stringozzi Pasta!
Blueberry Cobbler (or Every-berry Cobbler)
This classic cobbler recipe was adapted from southern chef, Virginia Willis whose grandmother made a very similar version. Recipe appeared in Garden & Gun in a story BY KIM SEVERSON - GEORGIA - JUNE/JULY 2015. Photo by Johnny Autry.
Yield: serves 10
• Zest from 1 lime
• tbsp. finely chopped mint, plus 10 sprigs, for garnish
• tbsp. confectioners’ sugar
• 4 cups blueberries (any fresh berry can be used here and for the balsamic, i.e., raspberries)
• ¼ cup (½ stick) unsalted butter
• ¼ cup The Ancient Olive high-quality single varietal fruity EVOO or Eureka lemon olive oil
• cup whole-wheat pastry flour
• 1½ tsp. baking powder
• tsp. kosher salt
• ¾ cup 2 percent milk
• ¹⁄³ cup agave syrup
• tsp. pure vanilla extract
• cup vanilla cream (recipe below)
Preheat oven to 350°F. Mix lime zest, mint, confectioners’ sugar, and blueberries in a bowl and set aside. Place butter and oil in a 10½-inch cast-iron skillet and transfer to oven for 5 to 7 minutes.
Meanwhile, to make batter, combine flour, baking powder, and salt in a bowl, then whisk in milk, agave syrup, and vanilla. Remove skillet from oven, add butter-oil mixture to the batter, and stir to combine.
Pour batter into the hot skillet, top with berries, and bake until the batter has browned and risen up around the fruit, 30 to 35 minutes.
Transfer skillet to a rack to cool slightly. To serve, drizzle each dessert plate with The Ancient Olive blueberry balsamic, top with cobbler and serve with a dollop of vanilla cream and a sprig of mint.
• 1 cup plain Greek yogurt
• 4 tbsp. confectioners' sugar
• 1 tsp. pure vanilla extract
Combine ingredients in a small bowl and whisk to blend.
1 pound boneless, skinless chicken breasts, cut into 1 inch cubes
2 tablespoons Oregano White Balsamic Vinegar
3 tablespoons Eureka Green Limonato Fused Olive Oil
1 tablespoon Greek seasoning blend (Spiceologist Greek Freak Mediterrannean Rub)
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 red pepper, cut into 1 inch pieces
1 zucchini, sliced lengthwise and then cut into ¾ inch slices
½ red onion, cut into 1 inch pieces
1 lemon, cut in half and then very thinly sliced
Place cubes of chicken in a gallon-sized Ziploc bag. Whisk together Oregano White Balsamic Vinegar, Eureka Green Limonato Fused Olive Oil, Greek seasoning, salt, and pepper. Pour over chicken and close bag. Gently toss to completely cover chicken with marinade. Place in refrigerator for at least 8 hours.
Preheat grill over medium-high heat. Oil grates well.
To make kebobs: Alternate chicken pieces, red pepper, zucchini, onion, and lemon slices on skewers. Place prepared skewers directly on preheated grates and grill for 8-10 minutes or until the chicken pieces are thoroughly cooked (165 degrees). Carefully remove skewers from grill and serve immediately. Enjoy!
Tip: If you are using wooden skewers, plan on soaking skewers in water for 20-30 minutes before making kebobs.
In a cocktail shaker, muddle the lemon vinegar or lemon juice with the lavender, or lemon thyme or basil or mint, and then add the white balsamic vinegar of your choice.
Shake vigorously, and then strain the mixture into a glass with ice. Top the mixture with sparkling wine or soda water.
Garnish with wedge of lemon or pear or apple, and add fresh herb leaf.
This stunning dish comes from The Rose Café and is the creation of chef James Negroni. Serve this dish any time of day, but wow, what a special treat at brunch with a sparkling wine and balsamic spritzer!
Yield: one 9-inch tart
- 12 ounces store-bought puff pastry
- ½ cup crème fraîche
- 2 tablespoons Dijon mustard
- 2 large sage leaves, thinly sliced
- 5 multicolor carrots
- 1 green zucchini
- 1 eggplant
- 1 yellow summer squash
- Salt to taste
- Pepper to taste
- 2 tablespoons The Ancient Olive olive oil for drizzling (flavored olive oils like garlic or basil work well here, too!)
Preheat the oven to 375°F. Roll out the puff pastry on a lightly floured surface to a 1/4-inch thick round piece that's about 12-inches wide. Place the pastry in a 9-inch pie pan and prick several times with a fork. Trim off any excess dough around the edges of the dish.
Spread the crème fraîche and mustard on the piecrust, then sprinkle with the sage.
Using a vegetable peeler, shave the carrots, zucchini, eggplant, and summer squash lengthwise into thin strips, making sure to leave a small strip of skin on each shaving for decorative purposes. Set aside.
Roll a strip of zucchini into a spiral and place it in the center of the piecrust. With the skin of the vegetable up, surround the zucchini spiral with a few strips of carrots and eggplant until the vegetables reach the crust of the pie.
Drizzle the pie with olive oil and season with salt and pepper. Bake in the preheated oven until vegetables are tender and crust is golden brown, about 35 to 40 minutes. Optional toppings: drizzle with fresh tomato sauce and edible flowers such as nasturtium.
Serve right away.
From the Barbary coast of North Africa, the Tunisian baklouti pepper is rare and unique to this region. Our Baklouti olive oil is the only example of this fruity and spicy green pepper olive oil in the world and it will add a new and surprising dimension to salsas and marinades of any kind! Paired with our golden pineapple balsamic, this spicy, citrusy pineapple marinade is the perfect way to prepare all proteins! Use our marinating guide below for best results. This marinade is a wonderful way to brighten all of your veggie and fruit skewers, too. Simply marinate prepared skewers for 30 minutes, then brush on skewers during grilling
Combine all of the ingredients by whisking them together in a bowl, or electric blender. Toss with your protein of choice, veggie or fruit skewers and coat evenly. Refrigerate for the recommended time below.
Steak: 2+ hours
Pork: 2+ hours
Shrimp/fish: 1 hour
Bone in chicken: 2+ hours
Boneless chicken: 1+ hour
Veggie/fruit skewers: 30 minutes
Sweet grapes and the bright flavor of Granny Smith green apple makes this refreshing chilled soup perfect for summer brunch and dinner tables. The olive oil adds clean flavor and a boost of healthy antioxidants! Soup can be made 1 day ahead, keep chilled.
- 1 green apple (such as Granny Smith), peeled, cored, chopped
- 1 large garlic clove, chopped
- 3 cups 1” cubes day-old white country bread with crust removed
- 1 cup seedless green grapes, halved, plus more for serving
- ½ cup whole blanched almonds
- ½ cup whole milk (OK to substitute Silk Almond Milk Original)
- Kosher salt
- ¾ cup The Ancient Olive extra-virgin olive oil plus more for serving
- 3 TBS The Ancient Olive Gravenstein Apple balsamic vinegar plus more for serving (or red wine vinegar for a savory soup)
- Freshly ground black pepper
- ½ cup sliced almonds
Divide soup among bowls. Add a few halved grapes cut side down and top with toasted almonds; drizzle with oil and vinegar.
- Combine apple, garlic, bread, grapes, blanched almonds, milk, and 2 cups water in a medium bowl; season with salt. Cover and chill for at least 6 hours and up to 1 day.
- Transfer soup base to a blender and purée, adding water 1 tablespoon at a time if too thick, until smooth. With motor running, gradually add ¾ cup oil and 3 Tbsp. vinegar and blend until soup is emulsified. Season with salt, pepper, and more vinegar, if desired.
- Strain soup through a fine-mesh sieve or chinois into a large bowl; cover and chill until very cold, about 2 hours.
- Preheat oven to 350°. Spread sliced almonds on a rimmed baking sheet and toast, tossing occasionally, until golden, about 4 minutes. Let cool.
Adapted from a recipe by MyMansBelly.com, this healthy and spicy roasted carrot hummus is full of exotic flavors!
Yield: 1 ½ cups:
We use Damascus Kofta spice blend from Spice Tree Organics sold in our stores and on our website, but you can substitute any Indian 5 spice blend you may have or simply use a combination of ground cumin, coriander and ground fennel seed. The lemony yogurt sauce helps to cool the bite of the harissa oil. The hummus is best served at room temperature with crisp veggie dippers like zucchini spears, broccoli flowerets and, of course pita bread.
• 1 lb carrots, washed and peeled
• 1-2 teaspoons Damascus Kofta
• 2 TBS The Ancient Olive Harissa olive oil
• 3 cloves roasted garlic
• 1 teaspoon kosher salt
• Pepitas (pumpkin seeds)
• 16 oz. plain Greek yogurt
• 1 lemon for juice and zest
• 1 tsp saffron salt or kosher salt
- Preheat oven to 425 degrees.
- Place clean, peeled carrots in a single layer on a sheet pan or in a baking dish that has been oiled with harissa olive oil, then pour more harissa olive oil over carrots being sure to coat completely. Sprinkle carrots with Damascus Kofta spice blend.
- Roast for 25-30 minutes; carrots will be fork tender with some charring and caramelization, which will add an intensity to the flavor.
- Once cool, place carrots in a food processor and add the roasted garlic and kosher salt. Cover and process until fully blended and smooth.
- Place the yogurt in a bowl and season with the Saffron salt, lemon juice and zest and store in refrigerator for at least 2 hours before serving
- Spoon onto serving dish and drizzle with yogurt sauce then top with pepitas. Serve hummus at room temperature with crisp veggie dippers like zucchini spears and broccoli and cauliflower flowerets and, of course, pita bread