Artishokes Alla Romana
- 4 artichokes
- 1 lemon
- 1/2 cup 41 Olive Arbequina Extra Virgin Olive Oil (click here to shop)
- 2 garlic cloves, smashed
- 2 springs thyme
- 4 mint leaves, chopped
- A pinch hot pepper flakes
- 1/2 teaspoon coarse salt, more as needed
- 1/4 cup chopped flat leaf parsley
- Vegetable stock, about 2 cups
- Have ready a bowl filled with cold water and squeeze the juice of half a lemon into it.
- Cut the artichoke about 1/3 of the way from the bottom. Rub cut surface with the other lemon half.
- Peel back and snap the leaves around the base of the artichoke without cutting off the stem.
- Peel the outer layer of skin off the stem but keep the stem intact.
- Rub all cut surfaces with the lemon and drops into the lemon water bowl.
- Repeat with remaining artichokes.
- Place the oil and garlic and the lemons halves in a pot large enough to hold the four artichokes.
- Heat the oil and when it is warm add the artichokes, cut side down, then add the stock so it comes to about 2/3 of the way up the sides of the artichokes but not up to the stem.
- Add thyme, mint, pepper flakes, salt and parsley.
- Bring to a gentle boil, lower heat to a steady simmer and cover the pot.
- Cook until the artichokes are cooked through. you can insert a knife into them to see if they are done.
- When they are ready remove the artichokes to a plate.
- Raise the heat a little under the pot and reduce the liquid to a light sauce consistency.
Winter Roasted Potato Soup
2 medium onions, chopped
2 tablespoons 41 Olive Tuscan Herb Olive Oil
1 jar (7 ounces) roasted sweet red peppers, undrained and chopped
1 can (4 ounces) chopped green chilies, drained
2 teaspoons ground cumin
1 teaspoon 41 Olive Himalayan Salt
1 teaspoon ground coriander
3 cups diced peeled potatoes
3 cups Trader Joe’s vegetable broth
2 tablespoons minced fresh cilantro
1 tablespoon lemon juice
1/2 cup reduced-fat cream cheese, cubed
In a large saucepan, saute onions in olive oil until tender.
Stir in the roasted peppers, chilies, cumin, salt and coriander.
Cook and stir for 2 minutes. Stir in potatoes and broth; bring to a boil.
Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
Stir in cilantro and lemon juice. Cool slightly.
In a blender, process the cream cheese and half of the soup until smooth.
Return all to pan and heat through
Roasted Olive Oil Wild Mushrooms and Potatoes
2 lbs of potatoes (such as Yukon Gold), halved
3 tbs 41 Olive Tuscan Herb Olive Oil
41 Olive Truffle Salt or Himalayan Salt
2 oz pancetta, chopped
¼ lbs king trumpet mushroom, cut into chunks
¼ ibls chanterelle mushroom, cut into chunks
¼ lbs nameko mushrooms, trimmed
¼ lbs clamshell (shimeji) mushroom, trimmed
3 tbs of 41 Olive 18 Year Aged Balsamic Vinegar
2 tbs of organic fresh chopped tarragon
2 cloves garlic, minced
Heat oven to 400 degrees (F). Place potatoes into a large roasting pan and drizzle with 2 tablespoons of Tuscan Herb Olive Oil.
Sprinkle with Truffle salt and mix to coat potatoes with salt and olive oil. Turn so the cut sides are up.
Roast in the preheated oven for 30 minutes. While potatoes are cooking, pour 1 teaspoon 41 Olive Tuscan Herb olive oil into a large skillet over medium heat and cook pancetta, stirring often, in the hot oil until pancetta releases some fat and looks like cooked ham, about 5 minutes. Stir in king trumpet, chanterelle, nameko, and clamshell mushrooms, adding a pinch of Truffle Salt as they cook.
Turn heat to high and cook mushrooms until most of the juices evaporate and mushrooms begin to brown, about 10 minutes.
Turn oven heat up to 425 degrees F (220 degrees C). Stir potatoes in the baking dish; mix mushrooms and pancetta with potatoes.
Return to oven and bake for 10 minutes; stir and continue baking until potatoes are browned, soft, and tender, about 10 more minutes.
Let cool slightly, about 10 minutes. Drizzle 18 Year Balsamic Vinegar over potatoes and mushrooms, sprinkle with tarragon, garlic, and 1 tablespoon olive oil, and toss to mix.
Taste and adjust seasoning. Transfer to a serving platter.
Farmers Market Korean Tacos
• 4x of 10 inch sized flour tortillas (Found at Trader Joe’s)
• 4 cups of shredded pork (Use Garden Fresh Veggie Beef for vegetarians)
• 1 medium red cabbage, thinly sliced or shredded
• 1 tablespoon fresh lime juice
• 41 Olive Jalapeno Salt
• 1 bunch of fresh cold cilantro , cleaned and trimmed
• 1 tablespoon 41 Olive Japanese Sesame Seed Oil
• Korean Barbecue sauce to taste
• 4 wedges of lime
Lightly toast flour tortillas (Place them over a low flame on a gas burner to soften the tortillas and get a little bit of char on them for flavor).
Distribute pork between the tortillas evenly. In a small bowl combine cabbage, lime juice, and 41 Olive Jalapeno Salt to taste.
Distribute the cabbage between the tortillas evenly. Top with cilantro, 41 Olive sesame oil, and Korean BBQ sauce.
Serve with Lime wedges.
Buffalo TRUFFLE Popcorn
• 12 cups Popped Popcorn
• 1/2 teaspoon Dill
• 1/4 teaspoon Cumin
• 1/2 teaspoon 41 Olive Himalayan Salt
• 4 tablespoons 41 Olive Truffle Oil
• 2 teaspoons Hot Sauce (We like Frank’s Hot Sauce)
• In a small bowl combine dill, cumin, and 41 Olive Himalayan Salt. Set aside.
• In another bowl add Truffle Olive Oil and add sauce sauce. Mix until combined.
• Toss mix with popcorn in a large bowl.
• Then toss with seasoning.