Hummus with Toasted Baguette
By Kimberly Young
I’m always looking for a quick side dish, light meal or appetizer. Hummus is ALWAYS my go-to! In fact, I have served this as a meal with sliced raw or roasted veggies. Simple & healthy….no matter how you serve it! In case you are wondering…. garbanzo beans and chickpeas are the same! Both are legumes.
Garbanzo beans are rich in fiber, protein and contain key vitamins and minerals. They can help reduce the risk of type 2 diabetes, support brain and muscle function. For my non-meat eater friends, garbanzo beans are full of protein!
This dish is so versatile that you can add chicken, tofu, jalapeños, and use it instead of mayo. No matter what or how you serve this…it’s amazing! I would double this recipe it’s THAT good!
So, let’s make it!
Braised Lamb Shank
in a Red Wine Sauce
By Kimberly Young, Pinetop Olive Oil
Since owning PINETOP OLIVE OIL, I have tried to challenge myself to make meals that I thought I could never make. One recipe that intimidated me, was braised LAMB SHANK! I wanted to make fall-off-the-bone tender braised lamb shank simmered in a red wine sauce with baby red potatoes. Sounds totally fancy right! This was my first attempt, and I have to say it was easier than I thought. I wondered why I waited so long! Not only was it amazingly tender, but the presentation was stunning. I used my NEW heavy LODGE ceramic Dutch oven 7.5-quart, for the first time and it did not disappoint! What’s even better is that much of this recipe can be prepped or made the day before and reheated!
So, what’s a lamb shank?
Mediterranean Diet
Pork Chops
Not only is it heart healthy, but it’s also NOT a diet. It’s a healthy way of cooking and a lifestyle approach to food because it focuses on plants that are rich in traditional flavors.
According to the MAYO CLINIC, “If you’re looking for a heart-healthy eating plan, the Mediterranean Diet might be right for you. More-recent studies linked the Mediterranean diet with lower risk factors for heart disease, such as high cholesterol and high blood pressure. Today, the Mediterranean Diet is one of the healthiest eating plans that American nutrition experts recommend. It’s also recognized by the World Health Organization as a healthy-eating pattern.”
So, Let's get cooking!
Caprese Bruschetta
Flavorful tomatoes, basil, and fresh mozzarella
with a balsamic reduction drizzle.
INGREDIENTS:
8 ounces of our 18 YEAR TRADITIONAL
“MAMA” BALSAMIC VINEGAR
8 ounces of fresh mozzarella
2 tablespoons fresh chopped basil
2 cups cherry tomatoes
1 french baguette loaf
INSTRUCTIONS:
1. Pour the balsamic vinegar into a small saucepan, and heat over low to medium heat until it comes to a slow boil.
2. Allow to simmer for about 8-10 minutes. The vinegar will thicken while it cooks. Once the amount that is in the pan reduces by about half, turn the heat off. Pour the vinegar into a bowl to allow to cool. As the vinegar cools it will thicken more and become a glaze.
3. Chop the fresh mozzarella.
4. Cut the tomatoes in half or thirds to desired size.
5. Roll the basil to chop into fine strips. Combine the mozzarella, tomatoes,
and basil together and gently stir to mix.
6. Slice the baguette into desired slice size. You can toast the baguette if desired, or serve un-toasted. To toast preheat the oven to 400 degrees. Cover a cookie sheet with foil. Lay the slices down on the foil and cover with butter or olive oil. Bake for 8-10 minutes until golden brown.
7.Serve with the bruschetta on top of the baguette and a balsamic glaze drizzle on top.
Kim Young, Pinetop & Gilbert Olive Oil: pinetopoliveoil.com/
One Pan Mexican Quinoa
Who doesn’t love a good ONE PAN DISH? This is one of my go-to meals for porch parties or when company comes up the mountain. Quinoa is a grain I always have on hand to use as a side or main dish or add to a hearty salad.
This dish is vegan, gluten free, packed with protein & healthy. Let’s not forget easy & tasty!
I’ve made this dish with ground beef, topped with a scoop of sour cream & shredded Mexican cheese, however it’s not necessary.
It’s perfect without those ingredients. Just giving options for my vegan friends! You can garnish the dish with crushed tortilla chips, or non-dairy/plant based sour cream.
You are gonna love how easy this goes together! Just throw everything in one pan and it’s ready in 20 minutes. You’ll have leftovers for the next day!
WHAT YA NEED:
2 cups of organic quinoa
2-3 Tbsp PINETOP OLIVE OIL ROASTED CHILI & GARLIC or JALAPENO, HARISSA, CITRUS HABANERO OLIVE OIL
4 cups veggies broth
1/2 cup chopped cilantro (For garnish)
I can of corn (or fresh corn removed from the cob)
1 cup of your favorite salsa
2 cloves of fresh minced garlic
1 cup of yellow or red onion
1 can fire-roasted diced tomatoes
2 tsp of chili powder
1 can organic black beans (Drained & rinsed)
1 ripe avocado peeled & diced (For garnish)
1 tsp sea salt to taste
Juice of 1 lime (For garish)
1 small jalapeno minced
OPTIONAL:
1 pound of lean ground beef
Sour cream as a garnish
INSTRUCTIONS:
- In a large skillet or pot heat PINETOP OLIVE OIL ROASTED CHILI & GARLIC over medium/high heat. (You can also use HARRISA, CITRUS HABANERO or JALAPENO OLIVE OIL) Sauté the onions, garlic & jalapeno, stirring frequently for about 1 minute. (OPTION: If adding ground beef cook with the onion, garlic & jalapeno until done)
- Stir in the remaining ingredients (Except cilantro, avocado & lime juice) quinoa, broth, beans, tomatoes, corn, chili powder, salsa & salt. Bring to a boil: cover, reduce heat to med/low & cook covered until all the liquid is absorbed. (About 20 minutes)
- Stir in avocado, lime juice & cilantro. If using top with shredded Mexican cheese & sour cream.
You can always add red or yellow peppers to your One Pot Mexican Quinoa. This is just how I make it but there are many options!
ENJOY!
Pinetop Olive Oil Meyer Lemon Piccata
INGREDIENTS:
1 package of Pappardelle’s Meyer Lemon Trenette or any thin-cut pasta, spaghetti, or linguini will work
4 chicken breasts (boneless/skinless/butterflied & cut in half)
Sea salt & fresh ground black pepper to taste
blended Tuscan Seasoning
Slow-cooked,
Balsamic Braised Short Ribs
Did you know that PINETOP OLIVE OIL has over 85 flavors of Infused olive oil and balsamic vinegars? Our balsamic vinegars are imported from Italy and are thick with no added sugar or thickeners. The flavors are endless really. You can create different flavors that enhance any meal or salad by combining them together or using them separately. Using balsamic vinegar is a simple way to add flavor to any meat, fish, poultry, or vegetables.
One of the questions that I get asked frequently is, “What do I do with flavored balsamic vinegar?” Great question!
Read more here...
Autumn Beet Salad with Goat Cheese & Maple Bourbon Balsamic Vinaigrette
Okay, I will agree that BEETS are not a pretty vegetable! But they make up for their lack of beauty with their health benefits. They are full of vitamins, antioxidants,
Quick Cavatappi Fagioli
Italian Corkscrew Pasta
and Cannelini Bean soup
(Italian Corkscrew Pasta and Cannelini Bean Soup) I can’t claim to be an Italian grandmother, but I love a good “fah-jool”. This recipe is a humble and delicious homage to the old-world ability of nonnas to create meals with the simplest of ingredients that far exceed the sum of their parts.
Cavatappi Fagioli Recipe Here
Aloo Matar
(uh•loo maa•taar)
Bombay Potatoes with Peas
By Kathleen Little
I adore eating international food, especially Indian cuisine, but it can be hard to find and even harder to reproduce at home. Aloo Matar is easy to make, fairly quick, delicious, crowd-pleasing, and cost effective. It may also give you a
Savory Seasonal Snacks
By Kathleen Little
Need a quick, easy snack for your seasonal festivities or potluck? We’ve got you covered!
Crockpot Russian Meatballs
Looking for an alternative to your grandma’s grape jelly and chili sauce meatballs? You won’t be disappointed with these! Seasonal Snacks Recipe
Back Porch Basil Pesto
Kathleen Little
I love the idea of having a huge garden, however, my hectic schedule leaves me with very little time to get out in the dirt. Instead, I raise herbs on my porch. The simplicity of just keeping a few low-maintenance edibles close to the door is exactly the level of commitment I can handle with gardening. Also, with water usage being a concern, only using a little watering can seems much better than dowsing a whole plot with a hose. My favorite herb, basil, not only is absolutely delicious, but it also decorates our house with
Back Porch Basil Pesto Recipe Here
Huli-Huli
Chicken
By Kathleen Little
Fight the summer doldrums by adding a Polynesian spin to classic barbecue sauce. Huli- huli (“turn-turn”) chicken is a popular street food that was introduced in 1950s O’ahu. It embodies the blending of Hawaiian and mainland culinary traditions in a crowd-pleasing flavor profile. I promise it will become a family grill favorite!
Huli-Huli Chicken Recipe Here
Weeknight One-Bowl Smashed Avacado Salad
By Kathleen Little
This is the time of the year when the summer doldrums start to give way to the impending responsibilities of the fall. As our schedules begin to fill back up, but the heat persists, the last thing we want to do on a weeknight is heat up the house with an hour of
Smashed Avocado Salad Recipe Here
