Roasted Spiralized Carrot, Feta and Walnut Salad

Shared from www.jsonline.com

Makes 6 servings

  • 6 large carrots, spiralized
  • 1 zucchini, spiralized
  • 4 tablespoons olive oil (divided)
  • 1 tablespoon balsamic vinegar
  • Salt and pepper to taste
  • 4 ounces feta cheese, crumbled
  • ½ cup walnuts
  • 3 cups cooked quinoa

Preheat oven to 400 degrees.

Place spiralized carrots, spiralized zucchini, 2 tablespoons olive oil and the balsamic vinegar in a bowl. Toss to coat. Sprinkle with salt and pepper and toss again.

Spread out vegetables on a large baking sheet lined with parchment paper. Roast in preheated oven 10 minutes.

While vegetables are roasting, toast the walnuts in a skillet over medium heat 5 minutes, or until fragrant.

To serve, place quinoa in a bowl. Top with vegetables, feta cheese and walnuts. Add salt and pepper to taste.

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Roasted Beets and Sauteed Beet Greens

Ingredients

Directions

  1. Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
  2. Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
  3. When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.
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Olive Oil Poached Salmon

Shared from Carly Goldsmith of the Daily Meal

Poaching fish is a great, easy way to cook the protein while ensuring that it retains all its moisture. And poaching something in olive oil takes that to the next level. You’ll want to use a tasty extra-virgin olive oil for this because the fish will absorb a lot of the oil’s flavor during the cooking process. (LYKOVOUNO) I went with simple flavors (lemon, garlic, chile, oregano) to let the olive oil and fish shine, but it would be easy to sub in any additional herbs and spices (think rosemary or other citrus) you like.

Click here to see Why You Should Cook with Olive Oil.

Ingredients

  • 4 cups extra-virgin olive oil, or enough to cover the fish
  • 2 cloves garlic, peeled and crushed slightly
  • 2 lemons
  • 1 teaspoon chile flakes, or more to taste
  • 1 teaspoon dried oregano
  • Two 1/2- pound salmon fillets
  • Salt and pepper, to taste

Directions

Add the olive oil and garlic to a pot just wide enough to hold the fish fillets in a single layer without touching. Line a plate with paper towels and set aside.

Peel 1 of the lemons into strips with a vegetable peeler (to get just the yellow part of the peel). Add to the pot together with the chile flakes and oregano. Season the fish fillets with salt and pepper, to taste.

Using a deep-frying thermometer to monitor the temperature, bring the oil to 175 degrees over medium-low heat. Then, reduce the heat and adjust to maintain a steady temperature. Add the fish. (The oil temperature will drop slightly once fish is added, so slowly adjust the flame to get oil back up to 175 degrees, then reduce the heat again to maintain.) Cook until the fish is opaque, about 10-15 minutes depending on the thickness of the fillet and desired doneness.

Remove the fish and place on the paper towels to drain some of the excess oil. Cut the second lemon into slices and scatter over the fish. Serve immediately.

*Another recipe found on Picnic LA recommends finishing the dish with a dollop of crème fraîche and lime zest.

  • 1 teaspoon lime zest
  • 1/4 cup crème fraîche
  • Sea salt to taste
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Greek-Style Spatchcock Turkey

Shared from Michael Simon at The Chew

GREEK-STYLE SPATCHCOCK TURKEY

  • 1 turkey (10-12 pounds, neck and giblets removed, rinsed and patted dry)
  • 3 lemons (1 whole, 2 sliced)
  • 1 small bunch oregano
  • 3 tablespoons olive oil (LYKOVOUNO)
  • Kosher salt and freshly ground black pepper (to taste)

directions

  • Preheat oven to 450º F.
  • Pat the turkey dry then turn it breast side down on a cutting board. Using sharp kitchen shears, cut the backbone out of the turkey, reserving it for stock. Flip the turkey so it is breast side up, then press down on it with your hands to flatten the bird.
  • Season the turkey well on both sides with salt and pepper. Place the turkey on a roasting rack set over a baking sheet, breast side up. Loosen the skin and place a few lemon slices underneath the skin where they fit easily. Stuff the remaining lemons along with the fresh oregano under the carcass for roasting. Drizzle the whole turkey with olive oil. Roast about 1 hour, until the turkey reaches 165ºF on a meat thermometer. Remove from the oven and rest for at least 20 minutes before carving.
  • To serve, carve and squeeze 1 lemon over the turkey.
  • Tip: Crunched for time? Have your butcher spatchcock the turkey for you!
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