Side Dishes

Roasted Corn Slaw with Cilantro Jalapeno Pesto

A perfect side for any BBQ or summertime meal!

For the pesto


2 cups cilantro, packed
6 cloves garlic
1 inch ginger
Juice of 1 lime (or two, it’s up to you)
¼ cup almonds, chopped, toasted
6 tablespoons Pinetop/Gilbert Jalapeno Olive Oil
salt and pepper to taste

Slaw


4 cups cabbage
2 cup shredded carrots
5 scallions, chopped
2 cups cherry tomatoes, halved
2 medium ears of corn
1 lime, halved
Pinetop/Gilbert White Balsamic Vinegar to taste
salt and pepper to taste

 

Directions:
For the pesto Combine all ingredients in a food processor and blend until you reach desired consistency. Add salt and pepper to taste, as well as extra olive oil if it’s too dry. Really, you should adjust any of the ingredients to suit your taste buds!

For the slaw Prepare the corn: preheat oven to 375. Rub corn with lime wedges and sprinkle with salt and pepper. Wrap in aluminum foil and roast for about 30 minutes.

Combine all other ingredients in a bowl. Cut corn off of the cob with a knife and add to the slaw. We added about half of the pesto to this amount of slaw, but adjust for your taste. Drizzle a touch more Jalapeno Olive Oil as well as a some White Balsamic Vinegar and toss until fully coated in pesto.

Recipe Originated from Here

Gallo Pinto

Just in time for Cinco de Mayo!

Ingredients:
2 Tbsp Roasted Chili & Garlic Olive Oil
1 cup frozen corn
1 small onion, chopped
2 cloves garlic, minced
1 1/2 tsp chili powder
1 1/2 tsp ground cumin
1 can (15 oz) pinto beans, rinsed and drained
1 can (4oz) chopped green chilies
1 pkg (8.8oz) ready to serve white/brown rice
1/2 cup salsa
1/4 cup fresh chopped cilantro
1-2 Tomatoes washed and sliced (optional)

1/4 cup finely shredded cheddar cheese (optional)
1 bunch romaine, quartered lengthwise through the core (optional)
Some White Jalapeno Lime Balsamic

Directions:
In a skillet, heat oil over medium-high heat.
Add corn and onion; cook and stir 4-5 minutes or until onion is tender. Stir in garlic, chili powder, and cumin; cook and stir 1 minute longer.
Add beans, green chilies, rice, salsa and cilantro; heat through.

To make it a Salad:
Serve over lettuce. Sprinkle with cheese and drizzle some White Jalapeno Lime Balsamic on top.

Gallo Pinto

Olive, Tomato and Basil Focaccia

Olive, Tomato & Basil Focaccia

 

Makes 2 Focaccias

Ingredients:
1 1/4 to 1 1/2 cups lukewarm water (about 90°F)
1 tablespoons active dry yeast
2 tablespoons Pinetop/Gilbert olive oil
3 1/2 cups unbleached all-purpose flour
2 teaspoons salt

Toppings:
1/3 cup chopped Kalamata olives
1 cup chopped tomatoes
coarse salt
coarse ground black pepper
sprigs of basil leaves

Directions:

Whisk 1/2 cup water and the yeast together in the bowl of a mixer. Set aside for 5 minutes until yeast dissolves and turns creamy.
Pour 3/4 cup warm water into a large measuring cup, add olive oil, and whisk to blend; set aside.
Whisk flour and salt together in a large bowl and set aside. Pour water-oil mixture over the yeast and whisk to blend.
Add half the flour, and stir with a rubber spatula to mix. Attach dough hook, add remaining flour, and mix on low for 3 minutes or until dough starts to come together. Increase mixer to medium-high and continue to mix for 10 minutes, scraping down hook and sides of bowl as needed, until extremely elastic dough cleans sides of bowl. Transfer dough to a work surface and form into a ball.
Place in an oiled bowl, turn it to cover with oil, then cover the bowl tightly with plastic wrap. Allow dough to rise until doubled in bulk, 1 to 1 1/2 hours.

Fold dough over on itself to deflate and turn it out onto a work surface. Using a metal dough scraper or a knife, cut dough into 2 equal pieces.
Position oven rack in lower third of oven and preheat to 450°F. Line two baking sheets with parchment and dust with cornmeal; set baking sheets aside.

Press down gently on each piece of dough, causing bubbles to appear on the sides, then slit the bubbles with a single-edge razor to release the gases. Gently pull and stretch each piece of dough into a 10 inch square. Let the dough relax, covered, for 10 minutes.

Transfer focaccias onto the baking sheets. Brush focaccias with olive oil, sprinkle with coarse salt and pepper and top with chopped olives and tomatoes. Put them into heated oven. Bake 15 to 20 minutes, or until they are golden with a heavy speckling of small surface bubbles, spraying the oven with water three times during the first 8 minutes of baking.

Once you remove the focaccias from the oven, brush them with a little additional olive oil, top with basil leaves and transfer them to a rack to cool before serving.

Rosemary Olive Oil Crock Pot Bread

Rosemary Olive Oil Crock Pot Bread

INGREDIENTS
3½ cups all purpose flour
1 packet dry active yeast (2¼ teaspoons)
1¼ cups warm water
¼ cup fresh rosemary, chopped, divided
3 tablespoons Pinetop/Gilbert Olive Oil, plus more for drizzling *
1 teaspoon sugar
1 teaspoon sea salt or kosher salt, divided

You will also need:
Parchment paper
Paper towels
Crock Pot

* For extra Rosemary flavoring, use Pinetop/Gilbert Rosemary Flavored Olive Oil instead of Pinetop/Gilbert Olive Oil

DIRECTIONS
1. In a large bowl, mix together the water, yeast, and sugar. Let sit 10 minutes. The mixture should become bubbly.

2. Stir in half of the salt (1/2 teaspoon), half of the rosemary (2 tablespoons), the 3 tablespoons of extra virgin olive oil, and all of the flour. Mix until fully combined. Work it together with your hands, if necessary.

3. Lightly grease a large bowl and place the dough in. Cover it with a towel and leave the dough in a warm, draft-free area. Let it sit and rise for 1 hour.

4. Remove the dough from the bowl and gently roll it into a ball on a floured surface. Let it sit for another 20 minutes.

5. Set the crock pot to high. Line the crock pot with two pieces of parchment paper, leaving at least 2 inches hanging out of each side of the crock pot. Place the dough in the crock pot and sprinkle it with the remaining salt and rosemary.

6. Drape paper towels over the top of the crock pot and then place the lid on. This should capture any moisture that would sit on the lid and prevent it from dripping back onto your bread.

7. Cook the bread for 2 hours, and remove from the crock pot. It will most likely still be a bit pale on the outside. It tastes great this way, but you can put it on a baking sheet lined with parchment paper and put it under the broiler for a quick 3 – 5 minutes to get a crunchier, darker crust.

Let cool before slicing. Serve with extra olive oil drizzled on top.

NOTES
To line the crock pot with parchment paper, tear off a long piece and place it in the crock pot in a U-shape, and then take another piece and do the same perpendicular to the first piece, so four sides come to the top of the crock pot in different directions and the majority of the inside of the pot is covered with parchment paper.

Grilled Asparagus & Red Onions with Olive Oil and Balsamic Vinegar

TOTAL TIME

40 min

SERVINGS

4 servings

Ingredients

2 purple onion (medium, peeled)
11/2 lbs asparagus (about 24 medium stalks, ends trimmed)
4 tbsps Pinetop/Gilbert’s House Blend Olive Oil
kosher salt
ground black pepper (Fresh Preferred)
1/2 tsp sugar
1 tbsp Pinetop/Gilbert’s Traditional Balsamic Vinegar “Mamma”

Instructions

Preheat the grill to high.
Prepare the red onions: Cut onions in half from root to tip, then cut the halves into ½-inch slices. Pull the slices apart and place them into a disposable grill pan. Toss with 2 tablespoons olive oil, ½ teaspoon kosher salt and ¼ teaspoon pepper.
Prepare the asparagus: Place the spears in a baking dish and toss with 2 tablespoons olive oil, ¼ teaspoon kosher salt and ¼ teaspoon pepper.
Place the pan of onions on the grill, along with the asparagus spears (be sure to place spears perpendicular to grates so they don’t fall through). Set the asparagus dish next to the grill (do not clean). Cover and cook the vegetables for 2-3 minutes. Open the cover and, using tongs, turn the asparagus. Cover and cook 1 -2 minutes more, until the asparagus spears are nicely browned and tender-crisp. Remove the asparagus from the grill and place back in the baking dish. Stir the onions, cover, and continue cooking for about 15 – 25 minutes, stirring every few minutes, until tender and caramelized. In the meantime, transfer the asparagus spears to a cutting board and cut into 1½-inch pieces. Place back in the baking dish and toss with finished grilled onions. Add the sugar and balsamic vinegar and toss well. Taste and adjust the seasoning if necessary (I usually add a good ¼ teaspoon more salt). Transfer to serving platter and serve hot or room temperature.

Note: Make your own disposable grill pan. Shape two layers of heavy duty aluminum foil over a 9 x 13-inch baking dish. Remove foil from pan.

Recipe adapted from http://www.onceuponachef.com/

Italian Rosemary Potatoes

Ingredients:
4 Large Golden Potatoes
1 Sprig of fresh Rosemary, chopped roughly
4 TBSP of Rosemary infused Olive Oil
Fresh cracked Black Pepper
Pink Himalayan Salt

Directions:
Leaving the skin on the potatoes, cut each potato in half lengthwise and then in half again into 4 quarters. Cut each quarter into square pieces, each a half inch thick. Heat 4 TBSPs of Rosemary Olive Oil in a non-stick pan over a medium high flame. Add potatoes and gently turn them over in the olive oil to coat them. Sprinkle pepper and salt over potatoes as you cook them, turning them occasionally. Cook until potatoes are a deep golden brown. Just before removing potatoes from pan add the chopped rosemary and let cook for 2 additional minutes. Remove from pan with a slotted spatula and place on a plate with a paper towel to absorb remaining oil. Immediately sprinkle with salt to your liking and serve.

 

 

Stuffed Autumn Acorn Squash

Ingredients:
2 Large Acorn Squash 3/4 C Long Grain Rice
1-1/2 C Water
2 TBSP Soy Sauce
1 Medium Onion, Chopped
1/4 C Rosemary Olive Oil
1 C Shredded Mozzarella Cheese 1/2 C Heavy Cream
1/4 C Cinnamon Pear Balsamic
3 Tsp Minced Ginger
1 Tsp Curry Powder
Optional: Nuts & Currants, Apples or Chicken

Directions:
Cut squash in half; remove seeds. Place cut side down on greased pan. Cover and bake at 350 for 40 – 45 minutes.
Bring rice, water & soy to boil. Reduce heat, cover and simmer until all liquid is absorbed.
Saute onion in olive oil until soft.
If you want to add nuts, currants,apples or cooked chicken add now.
Remove from heat and stir in cooked rice, cheese, cream, balsamic, ginger and curry.
Turn squash over and stuff with rice mix. Bake at 350 for 25 min.

Southwest Green Chili Cornbread

Ingredients:
1/2 C Unsalted Butter, softened
1/4 C Jalapeño Olive Oil
1 1/4 C Sugar
3 Large Eggs

1 1/2 C Cornmeal
I C Cake Flour
1/3 C Whole Wheat Flour
1 TBSP Baking Powder
1 TSP Salt
2 C Buttermilk
1 Can Creamed Corn
1 1/2 Cups Cheddar Cheese
1 15 oz Can of Green Chili
Salted Butter for Spreading

Directions:
Preheat Oven to 400.
Grease a 9 x 13 inch pan. Cream together butter, oil and sugar with mixer until light and fluffy. Add eggs one at a time.
In another bowl combine all flours, baking powder and salt. Add flour mix to butter mix in 2 additions, alternating with buttermilk.
Beat until smooth and fold in corn with a spoon. Then fold in cheese and green chili. Do not over mix!
Pour into pan and spread evenly. Bake until edges are golden brown and pull away from pan, about 40 – 45 minutes.
Allow to cool completely before serving.

Roasted Butternut Squash Salad

Ingredients:

1 Butternut Squash, peeled, cut into 3/4 inch pieces
2 shallots, peeled and sliced
1 TBSP Non-Infused Olive Oil
3 TBSP Bacon Olive Oil
Fresh Ground Black Pepper
1/2 cup Pumpkin Seeds
1 TBSP Maple Syrup
1 TBSP Sugar
3/4 TSP Cinnamon
3 TBSP Pumpkin Pie Balsamic
1 LB of Mix Greens or Spring Mix
5 Bacon Strips, Crumbled

 

Directions:

Heat oven to 450. Combine Squash, 1 1/2 shallots, 1 TBSP non-infused olive oil, 1 TSP salt and a pinch of black pepper; toss to coat.

Place on a non-stick baking sheet and roast until tender (40 min.) Toast pumpkin seeds in skillet with maple syrup, sugar, 1/2 TSP salt & cinnamon. Let cool. Cook bacon until crisp and crumble.

Mince remaining shallot and place in bowl with balsamic, bacon olive oil, remaining salt & a pinch of black pepper.

Whisk and add greens or spring mix to bowl and coat all leaves. Top with squash, bacon & pumpkin seeds. Serves 8.

Easy Basil Olive Oil Drop Biscuits

 

 

 

INGREDIENTS

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 cup basil-flavored olive oil
  • 1/2 cup milk

INSTRUCTIONS:

Preheat oven to 450°F.

In a large bowl, mix the flour, baking powder, sugar, and salt until well-combined.

Pour in the olive oil and milk and stir until just moistened.

Drop spoonfuls of batter onto a baking sheet lined with Silpat or parchment paper.

Bake for 10-12 minutes, or until golden brown on the edges.