Whipped Feta with Roasted Tomatoes
- 1 ½ lbs cherry tomatoes
- 2 cloves garlic, very thinly sliced
- 4 fresh thyme sprigs
- 2 fresh oregano sprigs
- 1 cup TAO EVOO or Tuscan Herb Olive Oil or Pesto Olive Oil
- kosher salt
- 12 oz crumbled feta cheese
- ¼ cup + 2 tbsp TAO EVOO
- ¼ cup water
- 1 loaf crusty bread, sliced ½”
- thyme + oregano leaves, to garnish
- flaky sea salt
- freshly cracked black pepper
- Preheat the oven to 375F°. Add the cherry tomatoes, sliced garlic, and fresh herbs to a large cast-iron skillet. Cover with the olive oil, season with a pinch of salt, and toss to combine. Roast for 35-40 minutes until the tomatoes are soft and caramelized.
- Preheat the grill over high heat. Coat each slice of bread with a good amount of olive oil on both sides. Set aside.
- In a food processor, combine the feta, olive oil, and water. Blend until smooth and creamy.
- Grill the bread until slightly charred and crisp, just a minute or so per side. Transfer the bread to a cutting board and cut each piece in half.
- Spoon the feta cheese into a bowl. Add the roasted tomatoes over top, along with a generous drizzle of the oil from the skillet. Top the tomatoes with a few thyme and oregano leaves, flaky sea salt, and freshly cracked black pepper. Serve the bread alongside.
This recipe was adapted from the original that appeared on Kayla’s beautiful website/blog: The Original Dish
Spiced Carrot Dip w/Pomegranate and Mint
A creamy, healthy, festive spiced carrot dip with pomegranate seeds, fresh mint, pistachios and sesame seeds is a wonderfully bright dip. Serve with grilled bread, mini naan or crudité.
Serves 6 – 8
- 1 ½ lbs peeled carrots
- ¼ cup tahini
- ¼ cup TAO EVOO – you can be creative here and use a flavored olive oil
- ¼ cup water
- 2 tbsp lemon juice
- 2 tbsp honey from Honey Feast
- 1 tsp kosher salt
- ½ tsp smoked paprika
- ¼ tsp ground coriander
- ¼ tsp ground cumin
- chopped toasted pistachios
- toasted sesame seeds, black and white seeds if possible
- pomegranate seeds
- torn mint
- crudité, charred bread or mini naan
- Bring a large pot of salted water to a boil. Add the carrots and blanch them for about 6 minutes, or until fork tender. Transfer the carrots to a bowl of ice water to cool.
- Trim and discard the ends of the carrots, cut the carrots into chunks, and add them to a food processor. Pulse until finely chopped.
- Add the tahini, olive oil, water, lemon juice, honey, salt, smoked paprika, coriander, and cumin. Process until smooth and creamy, scraping down the sides of the processor as needed. Taste the dip and season with more salt, honey, or lemon juice if desired.
- Garnish the dip with the pistachios, sesame seeds, pomegranate seeds, torn mint, and a good drizzle of olive oil.
- Serve with crudité, charred bread or mini naan.
This recipe and photo were adapted directly from Kayla Howey’s beautiful blog and website, The Original Dish, https://www.theoriginaldish.com/2019/04/05/spiced-carrot-dip-with-pomegranate-mint/#tasty-recipes-6876
Cantaloupe and Mozzarella Caprese Salad
Serves: serves 4-6
This quick and easy salad is perfect for any occasion and is ideal when your current stock/selection of tomatoes is not very good. The fragrant and sweet balls of cantaloupe add a surprisingly delicious twist to the standard Caprese salad and we promise you won’t miss the tomatoes! Besides, if you’ve ever enjoyed a slice of cantaloupe wrapped up in salty prosciutto, you already know how delicious this combination is going to be. A total crowd pleaser!
• 1 cantaloupe, halved and seeded
• 1 8-ounce container mozzarella balls (pearl size balls are a good choice here)
• 8-10 slices prosciutto, chopped/torn into large pieces
• ¼ cup basil leaves, thinly sliced• ¼ cup mint leaves, thinly sliced
• 3 tablespoons TAO extra-virgin olive oil or TAO Basil olive oil
• 1½ tablespoons honey
• 1 tablespoon TAO Peach or Citrus Mint or Banana white balsamic vinegar
• Himalayan pink salt and freshly ground black pepper to taste Instructions
1. Scoop balls from the cantaloupe with a small spoon or melon baller and add to serving bowl or platter.
2. Add the mozzarella pearls and the chopped/torn prosciutto. Sprinkle with the chopped basil and mint leaves.
3. In a small bowl, whisk the olive oil, honey and balsamic vinegar together and season with Himalayan pink salt and freshly ground black pepper. Drizzle over the cantaloupe and toss to coat. Season with more salt and pepper and additional herbs to taste.
Citrus Avocado Salad w/Citrus Vinaigrette
• ¼ cup sugar
• 1/3 cup TAO Grapefruit or Citrus Mint balsamic
• 1 ½ tsp finely grated onion (we use a handheld micro planer)
• 1 teaspoon yellow mustard powder
• ½-1 tsp salt
• 1 cup TAO EVOO (a mild to medium robust EVOO may work best here)
• 1 ½ tsp poppy seeds
• 4 medium pink or red grapefruit, peeled and sectioned (save time: purchase peeled sections in jar from grocer’s cold case, near orange juices)
• 4 medium avocados, peeled and cut into wedges
• Bibb lettuce or organic mixed baby field greens
In a bowl, combine the sugar, vinegar, onion, mustard and salt; stir until sugar is dissolved. Gradually whisk in oil. Stir in poppy seeds. Cover and refrigerate until serving.
Just before serving, stir salad dressing. Arrange grapefruit and avocados on lettuce-lined plates; drizzle with desired amount of dressing.
Yield: 8-10 servings
Gremolata with Pasta
Gremolata is a dressing or garnish made with chopped parsley, garlic, and grated lemon zest (and sometimes mint), served as an accompaniment to meat, chicken or fish, or in this recipe, as the perfect match for pasta!
You can use the gremolata on flatbreads and as a marinade to baked chicken and fish. Gremolata also makes a bright accompaniment to oysters and shrimp! Always serve with fresh lemon slices or wedges.
Note: To make a bright Gremolata marinade or salad dressing, combine the first 6 ingredients of this recipe and add ¼ cup of TAO Citrus Mint balsamic vinegar.
Serves 4 to 6
- ½ cup minced parsley (leaves only)
- 1 TBS fresh mint, minced (optional)
- 6 cloves garlic, minced
- 2 lemons – zested carefully to avoid the pith, plus the juice of 1 lemon
- 1/4 cup TAO EVOO or TAO Milanese Gremolata olive oil
- salt and freshly ground pepper, to taste
- 1 lb pasta
Cocoa-Rubbed Game Hens with Blistered Grapes
- Mix the parsley, mint, garlic, lemon zest and lemon juice. Stir to combine. Season with salt, pepper and olive oil.
- Cook the pasta until al dente. Drain and set aside.
- Toss the gremolata and the pasta until thoroughly coated. Serve immediately with sliced lemon.
edible, Maine magazine
No. 2 – Fall 2017
- 2 small Cornish gam hens
- 2 tablespoons natural cocoa powder
- 2 teaspoons five spice powder
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 2 tablespoons TAO EVOO
- 8 shallots, peeled and quartered
- 2 tablespoons TAO balsamic: Traditional, or Chocolate di Torino (for this recipe, we love the extra flavor profile when using our Chocolate di Torino balsamic, but both options are stellar)
- 2 tablespoons honey, we use – and sell – Honey Feast
- ¼-½ cup water
- 1 large bunch of Concord or dark grapes, about 1 pound
- 3-4 small sprigs of fresh rosemary
Heat oven to 375 degrees. Rinse and pat dry the game hens.
Mix the cocoa, five spice powder, salt and black pepper in a small bowl. Place the hens in a shallow dish, and sift the rub mixture over them, rubbing into their skins all over.
Heat the olive oil in a wide, oven-proof skillet (cast iron is good) over a medium flame. When the oil is hot, place the birds breast side down in the pan setting aside the dish the the birds were in and any leftover rub. Sear the breast for 3 to 4 minutes and then loosen them with a spatula taking care not to tear the delicate skin and then flip.
Add the shallots to the pan and saute’ for another 4 or 5 minutes.
While birds and shallots cook, mix the balsamic vinegar, honey and water in the shallow dish the birds were in. Scrape any leftover spice rub into the liquid. When the shallots are lightly browned and blistered, add the vinegar/honey/rub mixture to the skillet, add the grapes and rosemary sprigs and then shake the pan to loosen the birds and deglaze the pan.
Immediately put the skillet in the hot oen and roast for 45 minutes to 1 hour or until the internal temperature of the thickest part reads 165 degrees. Remove the skillet from the oven.
Arrange the roasted birds and the grapes on on a platter. While they rest, place the skillet over a medium-high flame and reduce the drippings and the shallots to a jammy glaze. This will take about 5 minutes. Pour the glaze over the birds or serve it in a gravy dish, tableside.
Roasted Golden Beet & Tangerine Salad over Baby Arugula with Cheese and Citrusy Vinaigrette
The sweet earthiness of the golden beets, along with the salty blue cheese or parmesan (a salted burrata would be great here!), nutty arugula, tangy tangerines, and olive oil make this salad a stand out! Beyond that, the impeccably fresh seasonal ingredients are visually arresting, and resemble a ray of golden sunshine on the plate.
- 3 medium sized golden beets
- 2 in medium tangerines 1 peeled and divided into segments, the other juiced
- 1 Tablespoon Honeybell Orange Balsamic
- 1/4 cup + 1 tablespoon Extra Virgin Olive Oil
- 1/3 cup good quality crumbled blue cheese or shaved parmesan or salted burrata
- sea salt to taste
- fresh ground pepper to taste
- 1/2 cup Basil Croutons – or store bought croutons see recipe below
- 2 cups of fresh or day old sourdough bread cut in to 1/2″ cubes 1/4 cup Basil Olive Oil (or you can use any infused olive oil you desire) 1/2 teaspoon salt fresh ground pepper to taste
- 1/4 cup Basil Olive Oil (or you can use any infused olive oil you desire, like Rosemary or Leek)
- 1/2 teaspoon salt
- fresh ground pepper to taste
Short Ribs with Balsamic Reduction
Preheat the oven to 350. Scrub the beets removing any debris, roots and green parts. Place the beets on a piece of aluminum foil large enough to fully enclose the beets in to a package. Drizzle the beets with a tablespoon of extra virgin olive oil, a sprinkle of sea salt, and 1 tablespoon of water. Seal the package by crimping the foil and roast the beets for 1 hour or until tender when pierced with a knife. Allow to cool and then peel. Cut the beets in to six wedges and set aside.
Just before serving, whisk the tangerine juice with the Honeybell Orange balsamic and a pinch of salt. Slowly drizzle in the remaining olive oil while whisking constantly to make a vinaigrette. In a large bowl, gently toss the arugula with 1/2 of the vinaigrette and then arrange on a plate or platter. Arrange the tangerine segments, golden beet wedges, and blue cheese or parmesan cheese or burrata over the arugula. Drizzle the rest of the dressing over the top, then add the croutons, and finish with fresh ground pepper if desired. Serve immediately.
Preheat the oven to 375. On a baking sheet large enough to hold the bread cubes in a single layer, toss the bread cubes with the infused olive oil. Sprinkle with salt and fresh ground pepper if desired. Bake in the oven for 25 minutes or until the bread cubes are golden brown. Cool and store in a zip lock bag or air tight container. Makes 2 cups of croutons.
- 4 pounds short ribs
- Himalayan pink salt and freshly ground black pepper
- 2 tablespoons TAO EVOO
- 1 cup red bell pepper 1-inch dice
- 2 cups carrots 1-inch dice
- 2 cups celery 1-inch dice
- 12 cipollini onions peeled, whole OR save time and use La Piana Grilled Cipolline Onions
- 2 tablespoons all-purpose flour
- 2 teaspoons dried rosemary
- 1 teaspoon red chili flakes
- 1 tablespoon pickling spice in a muslin bag
- 2 tablespoons salt
- 1 tablespoon freshly cracked black pepper
- 1 cup red wine
- 3 cups beef stock
- 1 package instant Polenta, follow package directions or make this fast recipe: Simple Olive Oil Polenta
- Preheat oven to 350 degrees.
- Season ribs with salt and pepper. In a large Dutch oven with 3 Tbs. olive oil over medium-high heat, sear all sides of ribs, in batches, ends included, and then remove. Add in vegetables, cook for 5 minutes, add flour and spices, cook for 3 minutes longer and deglaze pan with red wine. Put the ribs back into pot and add stock to cover 3/4 of the way up the ribs. Cover and cook in oven for 1 hour 30 minutes to 1 hour 45 minutes or until fork tender.
- Remove ribs to a baking dish and brush with balsamic reduction (see below), cover with foil and keep warm in a preheated 250 degrees oven. Reduce broth by a third. Broth to be served with polenta.
- Balsamic Glaze: In a small pot over low heat, combine pomegranate and honey. Whisk occasionally and reduce by one third.
- Prepare polenta according to package instructions, or make our recipe: Simple Olive Oil Polenta
- Spoon hot polenta equally amongst 4-6 plates. Top with short ribs and good amount of the broth.
Balsamic reduction: reduced by one third over low heat
- 2 cups pomegranate balsamic vinegar
- 2 tablespoons honey