Category: Olive Oil - Farm-Fresh Market

Fresh Tomato Soup

9/15/2021

Ingredients

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
3 tablespoons butter
2 tablespoons all-purpose flour
3 cups broth of choice (chicken, beef, vegetable, etc.)
6-7 cups roughly chopped fresh tomatoes
2 tablespoons chopped fresh basil, plus more for serving
1 tablespoon balsamic vinegar
1/4 teaspoon celery seed
1 teaspoon paprika
2 teaspoons honey (optional)
Sea salt, to taste
Freshly ground black pepper, to taste
1/4 cup milk or cream

Instructions

Heat the olive oil in a large stockpot over medium heat. When the oil is hot, add the onion and garlic and sauté for about 7 minutes, until translucent and softened.
Add the butter and let it melt. Whisk in the flour, and then continue to cook and whisk for one minute.
Gradually whisk in the broth. Add the tomatoes, basil, vinegar, celery seed, paprika, honey, and a bit of salt and pepper.
Bring the soup to a boil, then reduce the heat so the soup simmers and cook for 20-25 minutes, until the tomatoes have softened and cooked down.
Remove the soup from the heat and stir in the milk or cream.
Puree the soup with an immersion blender until smooth (or carefully transfer it in batches to a regular blender). Taste and adjust seasonings if desired. Serve hot, garnished with additional fresh basil if desired.

Watermelon Feta Salad

9/8/2021

Ingredients

3 tablespoons olive oil
2 teaspoons white balsamic vinegar
½ teaspoon kosher salt
8 ounces grape tomatoes, halved
3 cups arugula
1 cup sliced red onion
2 pounds watermelon, cubed
4 ounces feta cheese, cut into 1/4-inch cubes

Directions

Whisk together the olive oil, vinegar, and salt in a large mixing bowl.
Add the tomatoes, arugula, and onions; toss to coat.
Gently stir in the watermelon and feta cheese to serve.

Summer Squash and Tomato Salad

8/18/2021

Ingredients
2 cups cherry tomatoes, halved
1 shallot
2 tablespoons chopped basil
2 tablespoons chopped mint
2 tablespoons chopped chives
1 medium zucchini
1 medium yellow squash
¼ cup white wine vinegar
¼ cup olive oil
Salt and pepper to taste

Directions

Combine 2 cups halved assorted cherry tomatoes with 1/4 cup each white wine vinegar and olive oil, 1 sliced shallot and 2 tablespoons each chopped basil, mint and chives.
Season with salt and pepper and set aside.
Thinly slice 1 each medium zucchini and yellow squash using a mandoline; spread out on a platter.
Top with the tomato mixture and let sit, 30 minutes.
Transfer to a bowl and serve.

Tomato Peach Gazpacho

8/11/2021

Ingredients

2 large peaches (3–4 inches wide) save 1/4 cup for garnish
3 large tomatoes (same size as peaches) save 1/4 cup for garnish
1/3 of an English cucumber, about 1 1/2 cups – save 1/4 cup for garnish
1/4 cup red onion, sliced, plus 1/4 cup for garnish
10 basil leaves, plus more for garnish
1 tablespoon olive oil
1/2 –1 teaspoon salt
1–2 teaspoons red wine vinegar, sherry vinegar, or champagne vinegar (or Apple Cider vinegar)
cracked pepper to taste

Garnish:

Finely diced peaches, tomato, cucumber and red onion, torn basil leaves, and pick one of the following: drizzle of olive oil, sliced avocado, burrata cheese (or ricotta or vegan ricotta).
Feel free to add croutons or serve with crusty bread.

Directions

Quarter the peaches and tomatoes and set aside one wedge of each for your garnish.
Place the remaining peaches and tomatoes in a blender. Add the onion, cucumber, (setting aside garnish portions) basil, olive oil, 1/2 teaspoon salt, pepper and 1 teaspoon vinegar.
Blend until relatively smooth. Taste. Adjust salt and vinegar to your liking, find your perfect balance. If too peachy add more tomato! It should be tomato forward with hints of peach.
Chill at least 2 hours.
While chilling, chop up the garnish ingredients as finely as possible. Chill as well.
To serve, ladle the cold gazpacho into a bowl, sprinkle with garnishes. Drizzle with olive oil and add a dollop of burrata or ricotta. Scatter with torn basil leaves. Feel free to add croutons or serve with crusty bread.

NOTE: Can be made ahead, left 24 hours to chill. Keeps 3-4 days in the fridge.

Cabbage, Chickpea, Mustard Seed Sidedish

7/7/2021

Ingredients

2 tablespoons olive oil
2 shallots, thinly sliced
2 teaspoons mustard seeds
1 15-oz. can chickpeas, rinsed
½ head savoy cabbage, cored cut into 1" strips
Kosher salt, freshly ground pepper
1 tablespoon white wine vinegar
½ teaspoon crushed red pepper flakes
1 cup plain Greek yogurt

Preparation

Heat oil in a large skillet over medium-high heat. Cook shallots and mustard seeds, stirring occasionally, until shallots soften and mustard seeds begin to pop, about 3 minutes.
Add chickpeas, cabbage, and 2 cups water; season with salt and pepper. Bring to a boil, reduce heat, and simmer, covered, until cabbage is very tender, 10–12 minutes.
Uncover and cook until liquid is almost completely evaporated, about 3 minutes. Stir in vinegar and red pepper flakes; season with salt, pepper, and more vinegar, if desired.
Season yogurt with salt and pepper. Spread yogurt onto a serving platter and top with cabbage and chickpeas.

Roasted Cauliflower, Tomato and Garbanzo Beans

6/23/2021

Ingredients – serves 2
1 tablespoon olive oil
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon ground black pepper
4 cups sliced cauliflower
2 cups cherry tomatoes
1 (15 ounce) can garbanzo beans, drained
1 lime, cut into wedges
1 tablespoon chopped fresh cilantro

Directions

Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
Combine olive oil, garlic, salt, and pepper in a bowl. Add cauliflower, tomatoes, and garbanzo beans; toss until well coated. Spread in a single layer on the prepared baking sheet. Add lime wedges.
Roast in the preheated oven until vegetables are caramelized, about 25 minutes. Remove lime wedges and top with fresh cilantro.

Panzanella Salad

6/9/2021

Ingredients

2 1/2 pounds mixed tomatoes, cut into bite-sized pieces
2 teaspoons kosher salt, plus more for seasoning
3/4 pound day old bread of your choice, 1 1/2-inch cubes (about 6 cups bread cubes)
½ cup extra-virgin olive oil
1 small shallot, minced (about 2 tablespoons)
2 medium cloves garlic, minced (about 2 teaspoons)
1/2 teaspoon dijon mustard
2 tablespoons white wine vinegar or red wine vinegar
Freshly ground black pepper
1/2 cup packed basil leaves, roughly chopped

Directions

Place tomatoes in a colander set over a bowl and season with 2 teaspoons kosher salt. Toss to coat. Set aside at room temperature to drain. Drain for a minimum of 15 minutes.
Remove colander with tomatoes from bowl with tomato juice. Place colander with tomatoes in the sink.
Add shallot, garlic, mustard, and vinegar to the bowl with tomato juice. Whisking constantly, drizzle in the 1/2 cup olive oil. Season dressing to taste with salt and pepper.
Combine bread cubes, tomatoes, and dressing in a large bowl. Add basil leaves. Toss everything to coat and season with salt and pepper. Let rest for 30 minutes before serving, tossing occasionally until dressing is completely absorbed by bread.

Carrot Mustard Slaw

6/2/2021

Ingredients

1 red onion
1 ½ Tablespoons dijon mustard
2 Tablespoons white wine vinegar
1 Tablespoon capers
1/3 cup olive oil
1 lb. Carrots
2 celery stalks
¼ cup chopped dill
Directions

Soak a thinly sliced red onion in water for 15 minutes; drain.
Whisk 1 1/2 tablespoons dijon mustard, 2 tablespoons white wine vinegar and 1 tablespoon capers.
Whisk in 1/3 cup olive oil, and salt and pepper to taste.
Toss with 1 pound shredded carrots, 2 thinly sliced celery stalks, the onion slices and 1/4 cup chopped dill.

Microgreens Salad with Caesar Dressing

3/3/2021

MICROGREEN SALAD
MAKES 4 SERVINGS

1 5oz bag Vibrant Farm Power Shoots
pinch of Amaranth Microgreens
pinch of Broccoli Microgreens

1. Coarsely chop Power Shoots and plate up
2. Add a dollop of Sunny Caesar Dressng (recipe below)
3. Sprinkle Amaranth and Broccoli micros to your preference

SUNNY CAESAR DRESSING
MAKES 3/4 CUP
PREP TIME: 5 MINUTES

1 garlic clove
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
3 Tbsp raw sunflower seeds
1 1/2 tsp Dijon or whole-grain mustard
1 tsp capers
1/4 tsp sea salt
Pepper to taste
3-4 Tbsp water, to thin

1. Blend all ingredients except the water in a food processor or with an immersion blender until creamy and smooth.
2. If you want the dressing a little thinner, gradually add water until the dressing reaches the consistency you like.
3. Keep it in an airtight container in the fridge for up to 5 days.

Honey Bear Squash Roasted in Honey, Nutmeg and Sage

9/9/2020

4 to 8 servings
4 small Honey Bear squash
2 tablespoons extra-virgin olive oil
2 tablespoons melted butter
2 tablespoons honey
¼ teaspoon grated fresh nutmeg
10 small to medium sage leaves, shredded
Salt and freshly ground black pepper

Preheat the oven to 400°.
Remove the top of the squash as you would a pumpkin top. Reserve the top if desired for serving. Scoop out the seeds. Score the interior flesh of the squash so it can absorb the seasoning.
Place oil, butter, honey, nutmeg, sage, salt and pepper in a small sealable jar. Shake well.
Place the squash cut side up in an oven-proof ceramic baking dish. Distribute the the prepared seasoning liquids into the hollowed squash. Top with the reserved squash lids if desired.
Place baking dish into the oven. Turn oven down to 350°. Bake for 25 to 35 minutes depending on their size.
Remove from the oven, let stand for 5 minutes then serve.

NOTE: If you prefer smaller portions or have larger squash, carefully drain the liquid into a measuring cup, cut the squash in half and serve with the liquids on the side.

Red (or Yellow) Pepper Soup

8/19/2020

16 servings

Ingredients
5 medium Vidalia onions, cut into 8 pieces (about 6.5 cups)
3 tablespoons olive oil, or just enough to sauté
6 large garlic cloves, minced
½ cup dry white wine (careful of choice of sweetness depending on peppers and onions)
9 lbs. red bell peppers, cut into 1“ pieces (about 17.5 cups)
4 cups chicken broth or water
Garnish optional: dollop of sour cream or yogurt and chopped fresh chives or other herb

Directions

Taste the onions and peppers before you start.
In a very large frying pan (with cover) or 6-8 qt. kettle, cook onions over moderate heat in oil until just limp. Stir occasionally, 8-10 minutes.
Stir in garlic; cook 2 minutes – stirring constantly.
Add wine. Bring to a boil, and then reduce heat and simmer until liquid is reduced to 1 tablespoon.
Stir in bell peppers and broth. Simmer, covered, 20-25 minutes, until peppers are tender.
Blend/food process in batches.
Add salt and pepper to taste.
Serve warm, room temperature or cold. Garnish if desired.

Slow Cooker Roasted Beets

7/29/2020

Serves 10
10 whole medium beets, scrubbed but untrimmed* (do not pat dry)
1½ tablespoon sea salt, scattered on a paper towel
5 teaspoons olive oil, divided
Ten square sheets of foil, approximately 8” X 8”

Roll each beet in around the salt.
Place each beet in a square of foil.
Drizzle ½ teaspoon of olive oil over each beet and then seal the foil around the beet.
Place the wrapped beets in a slow cooker, cover and cook on high for 4 to 4 1/2 hours, until the beets are tender.
Using tongs, remove the hot beets from the cooker and place them into a bowl to catch any drippings.
When they are cool enough to handle, remove the foil. Trim the top and any remaining roots, then slip the skins off. Slice and eat or use in a recipe.

*Leave about an inch of the stem attached to the root.

Basque Pipérade

6/30/2020

Ardian Gill

Serves: 6
3 large bell peppers
3 tablespoons olive oil
2 large onions, sliced
6 large garlic cloves, chopped
3 medium tomatoes, peeled, seeded, sliced
¼ teaspoon cayenne pepper
10 large eggs
7 tablespoons butter
1/3 cup thinly sliced fresh basil
6 ounces thickly sliced ham, cut crosswise into strips
Country-style bread slices toasted

Char peppers over gas flame or under broiler until blackened on all sides. Wrap in bag; let stand 10 minutes.
Peel and seed peppers; cut into 1/3-inch-wide strips.
Heat oil in heavy large skillet over medium heat. Add onions and garlic; sauté until tender, about 8 minutes.
Add peppers, tomatoes and cayenne pepper. Cover and cook until peppers are very tender and tomatoes are reduced to sauce consistency, stirring occasionally, about 20 minutes.
Uncover and cook until mixture is thick, about 14 minutes. Season with salt and pepper. (Can be made 2 hours ahead. Cover mixture and let stand at room temperature. Rewarm before continuing.)
Beat eggs in bowl until blended.
Add salt and pepper to eggs and whisk.
Melt butter in heavy large nonstick skillet over low heat. Add eggs and basil; stir constantly with rubber spatula until soft curds form and eggs are barely set, about 12 minutes.
Distribute pepper mixture and ham across the top.
Finish under the broiler for 2 to 3 minutes just to set the frittata from the top.
Cut pipérade into wedges and serve with the toasted bread.

Asparagus, Lemon and Goat Cheese Pasta

6/8/2020

Serves: 4
1 lb. fettucine pasta
1 lb. asparagus spears, trimmed, cut into 1½ to 2” inch pieces
¼ cup olive oil or less depending on the moisture needed
1 tablespoon finely grated lemon peel
1 - 5-to 5½ -ounce log soft fresh goat cheese
¼ teaspoon red pepper flakes
Salt and pepper to taste

Set pasta pot with salted water and bring to a boil.
Blanch the asparagus pieces for approximately 3 minutes in boiling water. Reserve the water. Scoop the asparagus pieces out of the water with a slotted spoon and set aside.
Cook pasta in the same water until tender for the maker’s recommended time, until it is tender but still firm to the bite.
Take one cup of the pasta water from the pot and set aside.
Drain and place pasta in a large serving bowl.
Combine oil, lemon peel, and pepper flakes in separate medium size bowl.
Coarsely crumble goat cheese into the oil/lemon peel/ pepper mix.

Capellini with Arugula

6/3/2020

Serves 4
1 pound dried capellini
½ cup olive oil
2 tablespoons butter
1 tablespoon minced garlic
1 tablespoon grated lemon peel
¼ cup fresh lemon juice
¼ cup chicken broth
2 teaspoon fresh chopped basil
¼ teaspoon sea salt, plus additional for finishing
⅛ teaspoon freshly ground pepper, plus additional for finishing
1 cup baby arugula
½ cup chopped fresh parsley
½ cup freshly grated Parmigiano-Reggiano cheese
½ lemon

Bring a large pot of salted water to a boil.
Place capellini in the boiling water, stir well and cook until al dente
While the pasta is cooking, heat oil and butter in small saucepan over medium-low heat.
Stir in garlic, lemon peel, lemon juice, broth, basil, salt and pepper and raise heat to medium-high. Bring to a gentle simmer, reduce heat and simmer 3 minutes.
Drain pasta, return it to its cooking pot and immediately pour the heated sauce over it, along with the arugula and parsley. Gently toss the pasta and sauce together. Transfer pasta to heated serving bowl. Top with grated cheese, a light sprinkling of salt and freshly ground pepper and a squeeze of lemon juice.

Polenta with Portobella, Shiitakes and Cremini Mushroom Stew

3/11/2020

Serves 6
STEW
3 tablespoons green olive oil, divided
2 cups sliced shallots
2 large cloves garlic, slightly crushed
2 lbs. mixed mushrooms, cleaned, trimmed and sliced about ½ inch thick
(Portobello, Shiitake and Cremini, work well together)
2 cups diced & drained tomatoes, fresh, frozen or canned
1 teaspoon fresh thyme leaves
1 teaspoon fresh sage, shredded
¼ teaspoon red pepper flakes
2 cups vegetable or chicken broth
2 tablespoons tomato paste, plus more if required
Salt & pepper to taste
¼ cup shredded parsley
POLENTA
1 cup instant polenta
4 cups vegetable or chicken broth (see brand instructions)
Salt to taste

Heat 2 tablespoons of olive oil in a large, wide skillet.
Add shallots, garlic cloves, salt and pepper. Sauté while stirring until onions are translucent.
Remove the garlic from the pan and discard.
Remove the onions with a slotted spoon to a bowl and set aside.
Add the additional tablespoon of olive oil if it is needed, then add the mushrooms to the skillet. Sauté until the mushrooms have released their liquids and those liquids have begun to evaporate.
Add the thyme, sage red pepper flakes and the tomato paste. Stir the additions into the mushrooms well. Add the sautéed onions back to the skillet. Stir in 1 cup of the broth, reduce heat to a slow simmer.
Continue to cook adding broth to keep a gravy like thickness to the liquids. If necessary, add another tablespoon of tomato paste.
While the stew is stewing, prepare the polenta according to the brand instruction. In most case, this consists of heating the broth to a rolling simmer and gradually adding the polenta while stirring.
When the stew is ready place it in a serving bowl and garnish with the parsley. Serve together with the polenta.

Creamy Turkey Wild Rice Soup

12/4/2019

Serves: 8
2 tablespoons olive oil
8 oz. mushrooms, sliced
1 cups carrots, sliced
1 cups celery, sliced
½ cup chopped onions
6 – 8 cups turkey or chicken broth
2 cups cooked wild rice (approximately 1½ cups uncooked)
1½ cups turkey gravy
1½ cups light cream, room temperature
4 cups cubed turkey
Salt and pepper to taste
4 tablespoons fresh minced parsley

Heat the olive in a large stock pot over medium high heat.
Add mushrooms, carrots, celery and onion. Cook about 5 minutes until tender.
Add the broth and bring to a boil. Reduce to a simmer and cook for about 20 to 30 minutes.
Add in the wild rice, turkey gravy, and turkey then return to a simmer until all the ingredients are warmed through. Remove from the heat.
Season with the salt and pepper to taste.
Mix a cup of the cooked liquid slowly with the light cream in a separate bowl.
Add the cream mixture slowly to the stoup, stirring constantly
Ladle into serving bowls and garnish with the parsley.

Spicy English Parsnip Soup

9/11/2019

Serves 6-7
4-5 cups cleaned and diced parsnips
5 medium shallots, chopped
1 clove garlic, pressed or minced
4 tablespoons butter
1 tablespoon olive oil
2 teaspoons curry
1 teaspoon powdered ginger
6 cups chicken broth
½ cup half & half
Salt and pepper to taste
3 tablespoons minced parsley for garnish

Melt the butter with the oil in a large soup pot. Add the parsnips and the shallots and saute them over a medium heat for about 3 minutes.
Sprinkle the curry and the ginger on the vegetables and toss them all together lightly.
Add the chicken broth and bring to a boil. Lower the heat to a simmer, cover and cook for about 30 minutes until the parsnips are very tender.
Working in batches as needed, puree the vegetables in a blender or processor until thick and creamy.
Return the soup to the pot and reheat gently.
Add the half and half, the salt and pepper and stir well. Do not let the soup return to a boil.
Ladle the soup into serving bowls and garnish with the parsley.

Creamy Mushroom Pasta

9/4/2019

Serves 4
1 tablespoon butter
1 tablespoon olive oil
1 clove garlic, minced or pressed
1 medium shallot, minced
1 lb. shitake mushrooms, sliced to ½ inch
1 cup dry white wine
1 cup chicken broth
Salt & pepper to taste
¾ cup heavy cream, room temperature
1 ½ teaspoons fresh parsley, minced
1½ teaspoons fresh chives, minced
1 lbs. fettuccini

Freshly grated Parmigiano for serving

Bring a large covered pot of water to a boil
Melt butter in a generous sized sauté pan. Add the olive oil and blend with the butter.
Add the garlic and the shallots. Sauté until the garlic is fragrant and the shallots translucent.
Add the mushrooms and sauté, stirring occasionally, until they release their moisture.
Meanwhile, add the fettuccine to the boiling water and cook according to directions.
Add the wine and the broth. Mix well. Cook over a medium heat until the sauce is reduced by a third.
Slowly add the room temperature cream while continuing to stir. Reduce heat to a very low simmer.
When the pasta is done, drain well and place it in a serving dish.
Ladle the mushroom sauce over the pasta. Garnish with the parsley and chives. Serve with the cheese.

Roasted Spicy Cauliflower

8/28/2019

Serves 5 to 6

2½ cups dry white wine
⅓ cup olive oil
¼ cup kosher salt
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1 tablespoon crushed red pepper flakes
1 tablespoon sugar
1 bay leaf
1 head cauliflower, leaves removed

Preheat oven to 475°.
Bring 8 cups of water to a boil in a large pot. Add the wine, oil kosher salt, juice, butter, red pepper flakes, sugar and bay leaf, stir and return to a boil.
Add the whole cauliflower head, return to a boil and immediately reduce to a simmer.
Simmer for about 15 to 20 minutes, rotating the head in the pot, until a skewer or knife can be easily inserted into the center.
Transfer the head to a colander and drain well. Then place the cauliflower head into a rimmed baking dish.
Place the dish into the oven for 30 to 40 minutes, rotating it in the oven at the halfway mark, until golden brown.
Transfer the whole head to a serving dish. Cut the head into 1 to 1½ inch slabs and serve.