Bread with Chocolate and Olive Oil

From Ferran Adria on Epicurious.com

Try something a little different with this authentic Catalonian dessert.

SO EASY! GREAT FOR BREAKFAST TOO.

INGREDIENTS

6 oz dark chocolate, 60% cocoa

6 slices 1-lb white country-style loaf, cut into 8 slices

1/4 cup LYKOVOUNO extra-virgin olive oil

1/2 tsp sea salt flakes

PREPARATION

Preheat the oven or boiler to approximately 325°F. Coarsely grate the chocolate onto a plate. Place the bread on a baking sheet or heatproof plate. Toast under the broiler until golden on both sides. Spoon the grated chocolate over the toast, covering it completely. Pour the olive oil over the chocolate and sprinkle with the salt flakes.

Butternut Squash Fundido

 

 

 

 

 

 

Delicious and Healthy Winter Snack Dip

From:  fox13now.com

2 teaspoons LYKOVOUNO olive oil
½ red onion, diced
½ red bell pepper, diced
1 garlic clove, minced
1½ tablespoons all-purpose flour
¼ cup unsalted chicken stock
2 cups butternut squash, roasted and pureed
2-3 chipotles chiles in adobo sauce, minced
2 teaspoons adobo sauce (optional)
3 ounces shredded fontina cheese or mozzarella cheese, divided
3 ounces shredded sharp cheddar cheese (about ¾ cup), divided
⅓ cup radishes, thinly sliced
¼ cup fresh cilantro leaves
4 green onions, thinly sliced
1 jalapeño pepper, thinly sliced

Heat oil in a medium cast-iron skillet over medium heat. Add red onion, bell pepper, and garlic and cook for 5-10 minutes until softened and onion is translucent. Add flour; cook 2 minutes, stirring constantly. Add stock, squash, chipotle, and adobo sauce; bring to a boil. Reduce heat to medium-low; add 2 ounces fontina cheese and 2 ounces cheddar cheese; cook 2 minutes or until smooth, constantly stirring until cheese melts.

Preheat broiler to high. Sprinkle remaining cheeses over top. Broil 2 minutes or until cheese is bubbly and lightly browned, watch closely. Top with radishes, cilantro, green onions, and jalapeño. Drizzle more Lykovouno EVOO on top. Serve with chips and enjoy!

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.

 

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