Spicy Oven Baked Harissa Kale Chips

Posted by Rachel Dougherty on

These Harissa kale chips are the perfect snack, just the right amount of crunch and spice! If you aren't a fan of spicy you could substitute another flavor of olive oil like Garlic or Lemon! 

Ingredients:
4 cups kale leaves, washed, dried, and cut into 1/2" pieces, with tough stems removed
2 tablespoons Harissa Olive Oil
1 teaspoon paprika (optional)
1/2 teaspoon fine sea salt

Directions:
Preheat the oven to 275 degrees F.

In a large bowl toss the kale with harissa, paprika, and salt. Arrange the leaves in a single layer on the baking sheet lined with parhment. Bake until crisp and beginning to turn golden-brown at the edges, about 20-25 minutes.

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Pan Seared Salmon with Balsamic Mushrooms and Onions

Posted by Rachel Dougherty on

This creamy and decadent salmon dish is a real crowd pleaser. Serve along side a hearty said, your favorite rice dish, or some roasted potatoes. 

Ingredients
1 pound fresh, wild salmon fillets (4)
1/4 pound fresh wild mushrooms such as Chanterelles, Black Trumpets, and or Porcini, coarsely chopped
1 medium, sweet onion, thinly sliced
1 - 4 fresh rosemary sprig, leaves reserved
1/2 cup heavy cream
1/4 cup extra virgin olive oil such as Cobrancosa, Picual, or Frantoio.
1/4 cup Traditional Balsamic.
Sea salt and fresh cracked pepper to taste.

In a heavy bottom, large saute pan over medium heat, add 2 tablespoons of extra virgin olive oil. Sprinkle sliced onions with a little sea salt and add to the olive oil, stirring occasionally, until golden brown, about 5 minutes. Add the wild mushrooms and rosemary leaves, (discarding any woody stems). Saute until both the mushrooms and onions become deep golden brown and caramelized.

Add the balsamic to the pan with the mushrooms and onions and de-glaze. Simmer gently and cook until the balsamic is reduced by half. Add the cream, and stir to combine. Cook until the mixture thickens slightly, approximately another minute. Season with salt and pepper to taste and reserve.

Lightly score the salmon skin in several places with a sharp knife without penetrating the flesh. Pat the fillets dry and season with salt and pepper to taste.In a pan large enough to hold the fillets, heat 2 tablespoons of extra virgin olive oil over medium high heat. Pan sear the fillets, for approximately two minutes per side, taking care not to overcook. 

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Oven Baked Eggs in a Brioche Basket + Heart Healthy Olive Oil = Breakfast of Champions

Posted by Rachel Dougherty on

This simple, healthy breakfast is a staple in my household. Try adding in some diced veggies or your choice such as tomatoes, green onions, or mushrooms to switch up the flavors.

Ingredients:

8 slices of bread (1/2" thick slices)
8 large eggs 
1/2 cup olive oil of choice - any UP EVOO or infused olive oil such as Baklouti, lemon, garlic, mushroom sage, butter, gremolata, add a drop or two of truffle oil (for a seriously luxurious experience).
Fresh ground pepper (optional) to taste
A few pinches of fine sea salt to taste

Preheat the oven to 350 F. and adjust a rack to the middle of the oven. Line a large rimmed baking with parchment paper. Arrange the bread slices on the baking sheet. Using a pastry brush, liberally coat each slice of bread on both sides with the olive oil of your choice. Using a cookie cutter, or other round cutter, cut out a hole (approximately 2 1/2" in diameter) in the center of each slice of bread. Crack an egg into each hole. Season the bread and eggs with salt and pepper to taste.

Bake for 10 minutes - or until bread is lightly toasted and eggs are set, but the yolk is still a little runny. For well don eggs with a solid yolk, cook for 12 minutes.

Serves 8

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Cranberry Nut Granola with Lime Olive Oil and Coconut Balsamic

Posted by Rachel Dougherty on

This delicious granola is the perfect topper for Greek yogurt but is flavorful enough to stand alone as a healthy on the go snack! Try also adding some dried pineapple or papaya for a more tropical flavor. 


Ingredients: 

4 cups old fashioned oats
1 cup dried cranberries
1 cup cashews or almonds
1/2 cup unsweetened flaked coconut
1/2 cup Persian Lime Olive Oil
1/3 cup of Coconut White Balsamic reduced by half and cooled

 

Cooking Instructions :

Preheat the oven to 250 degrees. In a small bowl whisk together the olive oil and balsamic reduction or honey if preferred until thoroughly combined. In a large bowl, mix all of the dry ingredients except the cranberries. Pour the olive oil balsamic mixture over the oats and mix very well until all the oats and dry ingredients are completely coated with the mixture. Spread the granola out on to a baking sheet covered in parchment and bake for approximately 1 hour until golden brown and fragrant. Sprinkle with sea salt if desired. Cool completely and then mix in the dried cranberries. Store in a sealed container for up to one month. 

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Balsamic Strawberries

Posted by Rachel Dougherty on

Strawberries coated in your favorite flavor of balsamic vinegar and topped with ice cream make for a quick and delicious dessert everyone will love! A few of our favorite flavors with strawberries include Dark Chocolate, Traditional, and Black Cherry! 

 

http://www.foodnetwork.com/recipes/ina-garten/strawberries-with-balsamic-vinegar-recipe

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