Celebrate National Pasta Day October 17th

October 17 is National Pasta Day. Although most people believe that the Italians invented pasta, it can actually be traced back to Asia thousands of years ago. Regardless of where it comes from, it is a favorite food for many people all over the world.

Any pasta dish will be exquisite with LYKOVOUNO  OLIVE OIL added to the recipe.

Try this simple family favorite.  Shared from OliveTomato.com

Mama’s Greek Cheesy Pasta

INGREDIENTS

  • 1 pound spaghetti
  • ½ cup grated cheese
  • 1/3 cup olive oil

DIRECTIONS
1. Boil the pasta about 12 to 13 minutes

2. Once the pasta is boiled, drain well.

3. In a large pan or casserole dish sprinkle the grated cheese and place a layer of boiled pasta over it, sprinkle the pasta with cheese again and continue until you have filled the pan and finish with another sprinkle of cheese. Set aside.

4. In a small pan, heat the olive oil with a sprinkle of cheese at low heat for a few minutes. Pour the olive oil -cheese mixture over the pasta.

MARINATED GREEK SHRIMP with BARLEY, LENTIL AND PEA SALAD

MARINATED GREEK SHRIMP with BARLEY, LENTIL AND PEA SALAD

Offered by New Orleans Greek Fest

Vegan, vegetarian and pescatarian dishes at Greek Fest 2018. Photographed on May 15 with Ann Maloney. (Photo by Frankie Prijatel, NOLA.com | The Times-Picayune)

MARINATED GREEK SHRIMP

Serves 4

1 pound large shrimp, peeled and deveined

For marinade

1/4 cup LYKOVOUNO olive oil

1 teaspoon LYKOVOUNO dried oregano

3 medium garlic cloves, chopped

1 lemon, juiced

Salt, to taste

Pepper, to taste

Wooden skewers

Place shrimp in an airtight container. Add marinade, stir and chill overnight in refrigerator.

Soak wooden skewers in water. Thread marinated shrimp onto skewers and place on clean, lightly oiled grill over medium heat. Cook shrimp for 2 to 3 minutes on both sides.

Serve on pita or atop a salad.

Vegan, vegetarian and pescatarian dishes at Greek Fest 2018. Photographed on May 15 with Ann Maloney. (Photo by Frankie Prijatel, NOLA.com | The Times-Picayune)

BARLEY, LENTIL AND PEA SALAD

Makes 4 servings.

3 cups vegetable broth or water

1/3 cup dried barley

1/3 cup dried lentils

1/3 cup dried split peas

1 teaspoons chopped garlic

1/4 cup LYKOVOUNO extra virgin olive oil

1 bunch green onions, chopped

1/4 cup chopped fresh basil, plus more for garnish

Juice of 1 lemon, or to taste

Salt, to taste

Pepper, to taste

Boil broth. Add lentils, barley and peas and cook on medium heat for 15 to 20 minutes, or until tender. Strain and cool. Add garlic to olive oil and add garlic oil to cooled grains and peas. Add remaining ingredients. Season with salt and pepper. Chill before serving. Sprinkle reserved fresh basil on top, if desired.

Pork Tenderloin with Apricot Dipping Sauce

 

Offered by JAKE SMOLLETT of The Chew

PORK AND MARINADE:
  • 6 garlic cloves, smashed
  • 3 tablespoons minced onion
  • 1/2 tablespoon whole grain mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon dried basil
  • 1 tablespoon LYKOVOUNO dried oregano
  • 1/2 tablespoon paprika
  • 1 teaspoon kosher salt
  • 2 tablespoons LYKOVOUNO olive oil
  • 1 pork tenderloin (about 1 and 1/2 pounds)
DIPPING SAUCE:
  • 1/3 cup apricot preserves
  • 1 and 1/2 tablespoons chopped pickled jalapeno chiles, plus 2 tablespoons juice from the jar
directions
  • Clean the oil and grill grates and preheat the grill to high.
  • Blend the marinade ingredients in a food processor until smooth. Place the tenderloin in a large bowl and coat it all over with the marinade. Use a knife to make small 1-inch pockets all over the tenderloin and take care that the rub gets into the pockets.
  • Place the tenderloin on the grill and immediately turn the flame off under the tenderloin, leaving the rest of the burners on. Let the tenderloin cook over indirect heat for 30 minutes; you’re looking for an internal temperature of 155ºF. Remove the pork from the grill and let it sit for about 10 minutes.
  • While the pork is cooking, whisk together the dipping sauce ingredients in a small bowl.
  • Cut the tenderloin into 1/4-inch slices and serve it with the dipping sauce.
  • Tip: Use the end of a cut onion dipped in olive oil to oil the grill grates.

 

Vegetarian Barbecue Parcels

Feta, tomato and smoky pepper parcels

Prep 15 min
Cooking 25 min
Serves 2-4

1 green, red, or yellow sweet pepper
1/2 lb block feta, cut into 5 slices
1 handful cherry tomatoes, halved (I used different coloured ones)
1 tsp coriander seed, bashed in a mortar
1 pinch of dried LYKOVOUNO oregano
LYKOVOUNO Olive oil

Light the barbecue. Once hot and still roaring, cook the peppers directly on the flame until they are blackened all over. Take off the heat and, once cool, peel away most of the black skin and cut the flesh into slices, discarding the stems and seeds.

Put the feta slices on a piece of foil large enough to wrap around them. Top the cheese with the tomatoes, peppers, coriander, oregano and a drizzle of olive oil. Seal the foil at the top to make a little parcel.

Once the barbecue flames have died down and the coals are white, put the packet on to them and cook for 10-15 minutes (you could also do this in an oven at 220C/425F/gas 7).

It’s ready when each slice of feta is soft, the peppers cooked-through and the tomatoes sticky and roasted.

Serve with your choice of  pasta and drizzle with LYKOVOUNO extra virgin olive oil.

The Clever Root Magazine Taste Tests Lykovouno Olive Oil

Check out our review from The Clever Root a national quarterly publication with a focus on ingredients, chefs, ranchers and growers. Each beautiful issue will bring the farm-to-table movement to life in new ways, and will highlight the chefs and food innovators who are shaping the future of our industry.

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