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  • Vegetable Linguine Lo Mein

     

    8 Tablespoons of Cilantro-Onion EVOO OR Sesame EVVO

    4 Tablespoons of Coconut White Balsamic OR Tangerine Red Balsamic

    1 cup shredded carrots

    1 cup diced celery

    1 cup Julianne red onion

    1 cup chopped Scallions

    2  cups sliced mushrooms

    2 cups sliced cabbage

    Sea salt

    1/2 cup reduced-sodium soy sauce

    3  teaspoons cornstarch

    1 Package of Pasta Mama’s Linguine

     

    Heat the olive oil in a medium pan over medium heat.  Stir in the vegetables, season with salt, and cook for 10 minutes.  The vegetables will still be somewhat firm.

    Add 4 tablespoons of Coconut white balsamic to the soy sauce in a small bowl.  Whisk in the cornstarch until it is completely blended.  Stir into the vegetables and heat until the juices are thickened, stirring occasionally.

    Cook the linguine according to package directions.  Drain and rinse. Toss with the cooked vegetables and enjoy! 

    Makes 4-6 servings.

  • Parmesan-Parsley Fettuccini with Green Beans, Roasted Peppers, and Lemony Ricotta

     

    2 cups part-skim ricotta cheese

    4 tablespoon Parmesan cheese

    2 teaspoons lemon Juice

    4 tablespoons Lemon EVOO

    2 cups fresh green beans cut into 2 inch pieces

    Sea salt

    1 teaspoon pepper

    1 cup diced roasted red/orange bell pepper or jarred red pepper

    1 package of Pasta Mama’s Parmesan-Parsley Fettuccini

    Shredded Sharp White Cheddar Cheese (optional)

     

    Mix both cheeses together and then mix in the lemon juice.  Beat with a fork until the mixture is smooth.  Set aside.

    Heat the olive oil in a medium skillet over medium heat.  Stir in green beans, season with salt, and cook until tender, about 10 min.  Add the pepper, stir around to coat with oil, and cook until heated through, about 5 min.  Remove the pan from the heat and stir in the lemon ricotta.

    Meanwhile, cook the pasta according to package directions.  When the pasta is a minute or two away from being cooked, remove ¼ cup of the cooking water and stir it into the cheese and beans to stretch and smooth out the sauce.  Drain and rinse the pasta.  Toss it with the sauce and enjoy! Top with Parmesan and/or Sharp White Cheddar (optional)

    Makes 4-6 servings.

  • Eggplant Bruschetta

     

     

    • 1 eggplant, peeled, medium diced
    • 1 teaspoon kosher salt, plus more for seasoning
    • 1 teaspoon cracked black pepper, plus more for seasoning
    • 4 tablespoons any The Smiling Olive olive oil
    • 1 teaspoon red pepper flakes (optional)
    • 3 tablespoons minced garlic
    • 1 onion, medium dice
    • 1/2 cup pitted and halved kalamata olives
    • 1/4 cup drained capers
    • 3/4 cup diced roasted red peppers
    • 2 tablespoons Champagne vinegar
    • 2 tablespoons chopped fresh parsley leaves
    • 2 tablespoons chopped fresh oregano leaves
    • Pinch smoky paprika
    • 1 French baguette, sliced on bias

    Preheat the oven to 450 degrees F.  In a large bowl, toss the eggplant with 2 tablespoons olive oil, salt, and pepper. Arrange the eggplant on a half sheet tray lined with parchment paper. Reserve the bowl. Put it in the oven and bake until nicely charred, about 15 to 20 minutes.

    In a large sauté pan over medium-high heat, add 2 tablespoons of olive oil. Add the garlic. Cook until the garlic browns, about for 1 to 2 minutes, then add the onion. Cook until onion softens, about 3 to 4 minutes.

    Remove the eggplant from the oven and transfer it back to same bowl it was tossed in prior to baking. Add the onion mixture, the olives, capers, and roasted red peppers. Toss to combine. Add the champagne vinegar, fresh parsley and oregano and toss until the ingredients are evenly distributed. Cover and refrigerate for 25 to 30 minutes to cool and marry the flavors.

    In a small bowl, combine the remaining 2 tablespoons of olive oil, salt and pepper, to taste, and the smoky paprika. Spread the oil mixture on both sides of each piece of bread. Heat a grill pan over high heat and toast the bread until grill marks form, flipping once. Remove the eggplant from the refrigerator and spoon about 2 heaping tablespoons on top of each piece of bread. Serve.

  • Traditional Bruschetta

     

    • 4 tablespoons The Smiling Olive Garlic Olive Oil
    • 4 tablespoons The Smiling Olive Butter Olive Oil
    • Fresh mozzarella cheese, sliced
    • 1 pint red grape tomatoes, halved lengthwise
    • 1 pint yellow grape tomatoes, halved lengthwise
    • 1 tablespoon balsamic vinegar
    • 16 whole fresh basil leaves, plus more as needed.
    • Salt and freshly ground black pepper
    • 1 whole baguette or crusty loaf

    Add the red and yellow tomatoes, balsamic and basil to a bowl. Sprinkle with salt and pepper.  Add the Garlic Olive Oil.  Toss to combine, and then taste and add more basil or salt, if needed.  Cover and refrigerate for an hour or two.

    Cut the baguette into diagonal slices to allow for the most surface area possible. Brush Butter Olive Oil on both sides of the bread cook until golden brown on both sides.

    To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread, top with mozzarella cheese. Serve on a big platter as a first course or appetizer.

  • We will close at 6:30 PM today, Wednesday 9/17/2014.

     

  • Labor Day

    We will be closed on Monday, September 1st in observance of Labor Day.  Have a nice, long weekend!

  • Close at 6:00 PM today 08/02/14

    Dear customers, we'll close today, August 2nd at 6:00 PM.  Sorry for the inconvenience!

  • Southwestern Black Bean Salad

    Southwestern Black Bean Salad with Chipotle Olive Oil and Jalapeno Balsamic.

    Ingredients

    • 1 15-ounce can black beans, rinsed, drained well
    • 1 15-ounce can golden corn, rinsed, drained well
    • 1 cup cooked pasta rings
    • 1 avocado, peeled, pitted, diced
    • 1 cup diced yellow, green, orange bell pepper
    • 1 cup fresh diced tomatoes
    • 1/2 cup chopped red onion
    • 1/2 cup chopped fresh cilantro
    • ½ teaspoon of cumin
    • 1 garlic clove crushed
    • Salt to taste
    • ¼ cup Chipotle Olive Oil
    • ¼ cup Jalapeno Balsamic

    Preparation

    Cook pasta rings according to package directions until al dente. While pasta cooks, whisk together jalapeno balsamic and garlic in a small bowl. Season with salt, crushed garlic and cumin. Slowly whisk in chipotle olive oil until dressing thickens. Set aside. Drain pasta and rinse briefly under cold water. Drain completely. Place pasta in a large bowl; add beans, tomatoes, corn, red onion, peppers, and cilantro. Toss gently. Pour dressing over pasta mixture and toss again, gently but thoroughly. Cover and refrigerate at least 1 hour and up to 24 hours. Peel and slice avocado and toss with lemon juice; use as garnish. Serve immediately.

     

    Black Bean Salad (photo)

  • Grapefruit and Fennel Salad

    Grapefruit and Fennel Salad with Grapefruit Olive Oil and Raspberry Balsamic Vinaigrette.

    Adapted from Epicurious

    Makes 8 servings

    Paper-thin slices of fennel, juicy grapefruit segments, and fresh parsley.

    Ingredients

    • 1 large ruby-red grapefruit
    • 2 small fresh fennel bulbs, trimmed, halved vertically, sliced paper-thin
    • 1 cup fresh Italian parsley leaves
    • Extra-virgin Grapefruit olive oil
    • Raspberry balsamic
    • Salt

    Preparation

    Cut off top and bottom ends of grapefruit. Stand on 1 flat side. Starting at top of fruit, cut off all peel and white pith, following curve of fruit. Working over bowl, cut between membranes, releasing segments; squeeze any juice into bowl. Transfer segments to another bowl. DO AHEAD: Can be made 1 day ahead. Cover juice and segments separately and chill. Whisk equal parts of grapefruit olive oil and raspberry balsamic.

    Combine fennel and herbs in large bowl. Cut grapefruit segments into 1/3- to 1/2-inch cubes. Add to bowl with fennel and toss to coat. Arrange salad on platter. Drizzle lightly with salt and the grapefruit-raspberry vinaigrette. Enjoy!

    Fresh Herb, Grapefruit, and Fennel Salad recipe

    photo by Andrea Chu

  • Closed the 4th of July

    The Smiling Olive will be closed tomorrow in observance of Independence Day.  Happy 4th of July!

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