Lemon Humus with Olive Oil
• 2/3 cup (1/4 pound) dried chickpeas, soaked overnight
• 1 1/2 teaspoons 41 Olive Himalayan salt
• Juice of 3 large Meyer lemons (yields 1/2 cup)
• 1/2 cup tahini
• 1 medium-sized clove garlic, coarsely chopped
• 1 teaspoon 41 Olive Meyer Lemon Extra Virgin Olive Oil
1. Place the soaked chickpeas in a medium (2-quart) saucepan, and add enough water to cover by a few inches, along with the 2 teaspoons of 41 Olive Himalayan Salt.
2. Bring up to a boil over medium heat, then turn down to low heat and let simmer, covered, until the chickpeas are tender but not falling apart. This will take anywhere from one to two hours, depending on the freshness of your dried beans. If the water gets too low due to long cooking time, simply add more boiling hot water to the pot. After one hour of cooking, taste every 15 minutes or so to check for doneness.
3. Once the chickpeas are finished cooking, drain in a colander and set aside to cool until no longer steaming hot, about 30 minutes.
4. Pour the chickpeas into a food processor and add the lemon juice, tahini, garlic, and remaining 1/2 teaspoon of sea salt. Process until very smooth, using a spatula to scrape down the sides of the container halfway through processing. Add 41 Olive Meyer Lemon Extra Virgin Olive Oil to add more base taste, if desired.
5. Transfer to a tightly covered container and store, refrigerated, for up to one week.
Pepper Tamales with Harissa Olive Oil
Taco Tuesday with 41 Olive Harissa Olive Oil
2 tablespoons 41 Olive Harissa Olive Oil
2 medium red onion, diced
2 small carrots, peeled and diced
1 jalapeño, minced
1 bell pepper, chopped (I used 1/2 red and 1/2 yellow)
1 small zucchini, diced
1 clove garlic, minced
2 ears corn, kernels removed
1/2 teaspoon adobo seasoning
1/4 teaspoon ground oregano
1/4 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
refried beans, optional (I used an organic canned variety)
1. In a large saute pan, heat the 41 Olive Harissa Olive Oil over medium heat. Add the carrots and onion and cook for 3-4 minutes. Add bell peppers and jalapeño. Cook, stirring often for 2 minutes more. Add zucchini and turn heat up to medium-high. Stir vegetables just once so they get a nice brown sear on them, watching carefully so they don't burn. Turn heat back down to low and stir in corn, adobo seasoning, cumin, garlic powder, oregano and salt. Squeeze juice from 1/2 lime and stir into vegetables; set aside.
2. While the vegetables are cooking, heat refried beans (if using) in a small sauce pan over low heat.
3. To make salsa add diced avocado, cherry tomatoes, juice from 1/2 lime, a pinch of salt and a small handful of fresh cilantro to a bowl. Toss gently with a spoon and set aside until ready to serve.
4. To make tacos, spread a smear of refried beans (if using) onto tortilla. Spoon a generous spoonful of vegetables on top of beans. Garnish with avocado salsa and queso fresco.
Poutine Fries with Himalayan Salt
• 3 large sebago potatoes (or russets), scrubbed clean
• canola or vegetable oil (to fry with)
• 1 tbsp 41 Olive Vegan Butter Olive Oil
• 1½ tbsp plain flour
• Shredded mozzarella cheese
• Vegetable Stock
• 1 tbsp chopped fresh rosemary
• 2 tsp 41 Olive Himalayan Salt
1. Turn the oven on to 400F/200C. Get a large roasting dish and add enough oil to coat the bottom of the pan. Place in the oven to heat up for 15 minutes.
2. Slice the potatoes into thick chips and place in a medium saucepan, cover with water and bring to the boil. Boil for 4 minutes, and then drain. When the roasting dish and oven have heated up, carefully add the cooked, drained chips and shake them into a flat layer. Cook for 15 minutes, then flip and shuffle them around and cook for another 15-20 minutes or until crispy and golden brown all over.
3. While the chips are cooking, make the gravy. Place the 41 Olive Vegan Butter Olive OIl into a small saucepan and melt it. Add the flour and cook out for a minute, before slowly adding the vegetable stock, whisking it in bit by bit, until all the stock is incorporated. Keep the gravy warm.
4. Stir together the rosemary and 41 Olive Himalayan salt.
5. When the chips are ready, drain them slightly on paper, and then pile them up on a plate. Scatter with as much salt as you like, and then dot over your cheese and then pour over the gravy! Go. To. Town. Enjoy your 41 Olive Recipe of the Week !
Ingredients Spicy Peanut Sauce
• 1/2 cup roasted peanuts (unsalted or lightly salted)
• 1/2 cup light coconut milk
• 2 tablespoons lime juice (the juice of less than 1 lime)
• 1 tablespoon agave nectar
• 1 tablespoon reduced sodium tamari (or other soy sauce)
• about 4 tablespoons of 41 Olive Garlic Olive Oil (to taste)
• pinch of red pepper flakes Summer Rolls
• 1 (14-ounce) package extra-firm tofu
• 1+ tablespoon 41 Olive Japanese Sesame Oil
• 2 heaping cups arugula, roughly chopped
• 3 big carrots, cut into matchsticks
• 4 Persian cucumbers, cut into matchsticks (or about 2 regular cucumbers)
• 2 red or orange bell peppers, top and bottom removed and sliced into thin strips
• 1 jalapeño, cut into matchsticks (optional)
• 3 green onions, sliced into thin rounds
• 1/3 cup chopped fresh cilantro
• 1/3 cup chopped fresh mint
• 8 sheets rice paper (8 to 10 inches in diameter)
• Sriracha hot sauce, for serving with assembled spring rolls (optional)
1.In a food processor, process all of the dipping sauce ingredients for a couple of minutes, until fairly smooth. Transfer to a small bowl or divide into individual ramekins. (You can make the dipping sauce a day ahead, just cover and store in the refrigerator until ready to serve.)
2.Drain the water from the tofu and very gently squish some of the water out of the tofu. Slice the tofu into two slabs by cutting lengthwise through the center. Wrap the slabs in a clean tea towel or paper towels. Stack the slabs on top of each other and place a heavy saucepan or a plate and cans on top to help press out more of the moisture.
3.Prepare the arugula, herbs and vegetables as directed in the ingredients list above. Set them out on your work surface, with a clean tea towel on the side.
4.Remove the towels from the tofu and slice each slab into about 7 equal-sized strips (less than 1/2-inch in width). Sprinkle sesame seeds onto a plate or cutting board and gently roll the tofu strips to coat.
5.Fill a bowl or baking pan with warm water. Place one rice paper in the water and let it rest for about twenty seconds. You’ll learn to go by feel here—the sheet should be pliable enough to give to touch but not super floppy. Lay it on the towel.
6.Top the rice paper in a lengthwise orientation (as shown) with a big sprinkle of arugula, one strip of tofu, a few strips of carrot, cucumber, bell pepper and jalapeño (if using). Sprinkle with some chopped green onion, cilantro and mint.
7.Fold over one long side to enclose the filling, then fold over the short sides like you would a burrito, and lastly, roll it up, stretching the remaining long side around the the roll to seal it. Serve the rolls whole or cut in half, with dipping sauce on the side
- 1 pound baking potatoes, rinsed and thinly sliced
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 pound ground beef
- 1 large yellow onion
- 3 garlic cloves
- 1 tablespoon taco seasoning
- 1/2 cup water
- 1 tablespoon cornstarch
- 1 can tomato sauce
- 2 cups shredded cheese
- 2 tomatoes, diced
- 2 tablespoons sliced scallions
- 3 tablespoons sour cream
For the guacamole
- 3 large ripe avocados
- 1 tomato, diced
- 1 jalapeño, diced
- 1/2 small yellow onion, diced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Preheat oven to 450 degrees F.
- Place the potatoes on a baking sheet lined with foil (for easier clean up). Liberally toss with 2 tablespoons olive oil, salt, pepper, garlic powder and paprika. Spread onto an even layer and roast for about 25 to 30 minutes or until golden brown and crispy.
- Heat a large skillet over medium high heat with 1 tablespoon olive oil. Add the ground beef and cook, breaking down with the back of a spoon, until brown and crispy. Add the onions and garlic and cook for about 5 minutes more. Stir in the water, taco seasoning, tomato sauce, and cornstarch. Simmer on low until thick.
- Top the potatoes with the cheese and place back in the oven until melted and heated through. Carefully remove from oven and top with beef, sour cream, guacamole, scallions, tomatoes, and cilantro. Enjoy right away!
- To make the guacamole, combine all of the ingredients in a large bowl and mash until completely incorporated.
- Enjoy your recipe of the week!