Recipes

Everything listed under: Vegetables

  • Spinach Fettuccini with Mild Spicy Spinach-Caper Sauce

     

    4 Tablespoons Harissa  EVOO

    1 cup sliced red onion

    2 garlic cloves, minced

     ½ teaspoon crushed red pepper flakes

    4 cups baby spinach

    Salt

    1  can diced tomatoes with liquid

    3 tablespoons capers, rinsed

    1 package of Pasta Mama’s Spinach Fettuccini

    Heat the olive oil in a medium skillet over medium-low heat.  Stir in the onion, garlic, and red pepper flakes and cook just until the garlic is golden and the onion soft, about 7 minutes; do not let them brown.  Add the spinach, season lightly with salt, and cook until wilted, 1 or 2 minutes; frozen spinach should be cooked for 7 minutes, or until any excess water has evaporated.  Stir in the tomatoes and capers, let the sauce bubble for a minute, then reduce the heat and keep warm.

    Meanwhile, cook the fettuccini according to package directions. Drain, rinse, and toss with the sauce.  Add some Parmesan and/or White Sharp Cheddar Cheese (optional).

     

    Serves 4-6.

  • 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.

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

    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.

  • Spinach Fettuccini with Mild Spicy Spinach-Caper Sauce

    Spinach Fettuccini with Mild Spicy Spinach-Caper Sauce

     

    4 Tablespoons Harissa  EVOO

    1 cup sliced red onion

    2 garlic cloves, minced

     ½ teaspoon crushed red pepper flakes

    4 cups baby spinach

    Salt

    1  can diced tomatoes with liquid

    3 tablespoons capers, rinsed

    1 package of Pasta Mama’s Spinach Fettuccini

    Heat the olive oil in a medium skillet over medium-low heat.  Stir in the onion, garlic, and red pepper flakes and cook just until the garlic is golden and the onion soft, about 7 minutes; do not let them brown.  Add the spinach, season lightly with salt, and cook until wilted, 1 or 2 minutes; frozen spinach should be cooked for 7 minutes, or until any excess water has evaporated.  Stir in the tomatoes and capers, let the sauce bubble for a minute, then reduce the heat and keep warm.

    Meanwhile, cook the fettuccini according to package directions. Drain, rinse, and toss with the sauce.  Add some Parmesan and/or White Sharp Cheddar Cheese (optional).

     

    Serves 4-6.

  • Vegetable Linguine Lo Mein

    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.

  • Shaved Brussels Sprouts


    Shaved Brussels Sprouts with Parmesan Cheese

    Ingredients

    1 pound Brussels sprouts, stem end trimmed off

    1/4 cup shave Parmesan cheese

    1/4 cup Melgarejo Arbequina Extra Virgen Olive Oil

    1 tablespoon Lemon Agrumato (fused) olive oil

    2 tablespoons fresh squeezed lemon juice

    sea salt to taste

    fresh ground pepper to taste

    Directions

    Shave or slice the Brussels sprouts as thinly as possible.  This can be done on a mandolin, using the slicing disk of a food processor, or simply by using a very sharp knife coupled with decent knife skill.

    In a large sauté pan, heat the arbequina olive over medium-high heat.  Begin by sautéing the shallots until they just begin to caramelize on the edges.   Add the shaved Brussels sprouts and sauté, stirring frequently until they are just barely softened, and begin to caramelize on the edges a bit.

    Add the lemon juice and adjust the seasoning with salt and pepper to taste, and toss well to combine.  Serve drizzled with the fused lemon olive oil and shaved Parmesan cheese.

    Serves 6 as a side

    2 large shallots, thinly sliced


  • Shaved Brussels Sprouts

    Shaved Brussels Sprouts with Parmesan Cheese

    Ingredients 



    1 pound Brussels sprouts, stem end trimmed off

    2 large shallots, thinly sliced



    1/4 cup shave Parmesan cheese



    1/4 cup Melgarejo Arbequina Extra Virgen Olive Oil



    1 tablespoon Lemon Agrumato (fused) olive oil



    2 tablespoons fresh squeezed lemon juice



    sea salt to taste



    fresh ground pepper to taste



    Directions



    Shave or slice the Brussels sprouts as thinly as possible.  This can be done on a mandolin, using the slicing disk of a food processor, or simply by using a very sharp knife coupled with decent knife skill.



    In a large sauté pan, heat the arbequina olive over medium-high heat.  Begin by sautéing the shallots until they just begin to caramelize on the edges.   Add the shaved Brussels sprouts and sauté, stirring frequently until they are just barely softened, and begin to caramelize on the edges a bit.



    Add the lemon juice and adjust the seasoning with salt and pepper to taste, and toss well to combine.  Serve drizzled with the fused lemon olive oil and shaved Parmesan cheese.



     Serves 6 as a side