MILITARY DISCOUNT
We offer a 15% military discount. Military ID required. Valid in store only.
Strawberry Salad with Olives, Blue Cheese and Balsamic
Strawberry Salad with Olives, Blue Cheese and Balsamic
Recipe type: Salads and Dressings
Serves: 8-10
Ingredients
- 2½ pounds large, ripe strawberries
- 10 Kalamata olives, chopped
- 10 fresh basil leaves, torn
- 2 teaspoons Olive and Then Some Strawberry Balsamic Vinegar
- 1 teaspoon cracked pepper
- ½ teaspoon sea salt
- ½ teaspoon sugar
- ¼ cup blue cheese
- 2 tablespoons your favorite Olive and Then Some Traditional EVOO
Instructions
- Rinse and slice strawberries. Arrange on platter, overlapping strawberry slices.
- Sprinkle with salt, pepper, and sugar.
- Drizzle with Strawberry Balsamic and EVOO.
- Top with chopped black olives and blue cheese.
Basil Pesto
Basil Pesto
Recipe type: Appetizers
Ingredients
- 2 cups fresh basil leaves
- ¼ cup pine nuts
- 2-3 cloves garlic
- ⅔ cup Olive and Then Some EVOO of your choice
- ½ cup grated parmesan cheese
Instructions
- Combine the basil, pine nuts and garlic in a food processor or blender. Blend until coarsely chopped. Add the Olive and Then Some EVOO and blend until smooth. Mix in cheese, salt and pepper.
Garlic Shrimp with Angel Hair
Garlic Shrimp with Angel Hair
Recipe type: Entrees
Ingredients
- 12 ounce(s) angel hair pasta
- 3 tablespoon(s) Olive and Then Some Garlic Olive Oil
- 1 clove(s) garlic, finely chopped
- 1 pound(s) large peeled and deveined shrimp
- 1 tablespoon(s) grated lemon zest
- ¼ teaspoon(s) crushed red pepper
- Kosher salt
- ¼ cup(s) fresh lemon juice, plus wedges for serving
- ½ cup(s) fresh flat-leaf parsley, chopped
Instructions
- Cook the pasta according to package directions. Reserve 1 cup of the pasta water. Drain the pasta and return it to the pot.
- Meanwhile, heat the oil over medium heat. Add the garlic and cook, stirring, for 1 minute. Add the shrimp, lemon zest, crushed red pepper and ½ tsp salt and cook, stirring occasionally, until the shrimp are opaque throughout, 3 to 5 minutes; stir in the lemon juice.
- Toss the pasta with the shrimp mixture, parsley, remaining ½ Tbsp butter and ½ cup of the reserved pasta water (adding more if the pasta seems dry). Serve with lemon wedges, if desired.
Shrimp & Andouille over Baklouti Olive Oil-White Cheddar Grits
Shrimp & Andouille over Baklouti Olive Oil-White Cheddar Grits
Recipe type: Entrees
Serves: 6
Ingredients
- Shrimp & Sausage
- 1½ pounds 21-25 wild shrimp
- ½ pound Andouille sausage, cut in ½" dice
- 1 large shallot, minced
- 2 medium cloves garlic, minced
- 1 teaspoon garlic powder
- 1 teaspoon fresh ground pepper
- 1 tablespoon smoked paprika
- 1 tablespoon dried thyme
- 1 teaspoon salt
- 3 tablespoons Olive and Then Some Baklouti Fused Green Chili Olive Oil
- chicken broth or stock
- teaspoons sea salt
- Grits
- 2½ cups chicken broth or stock
- ½ cup heavy cream
- ¾ cup quick grits
- 1 cup sharp white cheddar cheese, shredded
- Salt and freshly ground pepper
- 3 tablespoons Olive and Then Some Baklouti Fused Green Chili Olive Oil
- Sauce
- 3 tablespoons flour
- ½ cup chicken broth or stock
- 1 tablespoon tomato paste
- 1 cup heavy cream
- 1 tablespoon Olive and Then Some Baklouti fused Green Chili Oil Olive Oil
- 1 teaspoon dried thyme
Instructions
- Mix together the garlic powder, salt, smoked paprika, thyme, black pepper and then toss the shrimp in the spice mixture to coat.
- Heat the Baklouti olive oil in a large saute pan over medium-high heat. Add the cut up Andouille sausage and saute until just barely golden brown. Add the shallots and cook for another minute. Finally add the garlic and shrimp. Saute until the shrimp is just barely cooked though, another minute or two. Do not overcook!!! Remove the shrimp and sausage mixture and reserve.
- In a medium saucepan, bring 2½ cups of chicken broth or stock and heavy cream to a boil. Whisk in the grits and cook over moderately high heat, stirring constantly, until thickened and the grains are tender, about 5 minutes. Add the cheese, Baklouti Olive Oil, adjust seasoning with salt and pepper, and whisk just until the cheese is melted.
- Cover and remove from the heat.
- In the same pan that the shrimp and sausage was cooked in, add a tablespoon of Baklouti Olive Oil, over medium high heat add the flour to the olive oil and whisk until the roux becomes a medium-tan color, scraping up all the caramelized bits from the bottom of the pan. Add the tomato paste and stir in to the roux, cooking for another minute.
- Add the shrimp stock and cream to the pan, and whisk until the mixture is thickened, another minute or two. Adjust seasoning with salt and pepper.
- Add the reserved shrimp and sausage mixture to the sauce and stir heating until warmed though. Do not overcook the shrimp!
- Serve the shrimp and sauce over the hot grits with more Baklouti drizzled over the top, if desired.
Penne with Beef and Arugula
Penne with Beef and Arugula
Recipe type: Entrees
Ingredients
- 1 (1-pound) Chuck Eye steak (original recipe call for New York Strip, but this cut is more economical and tastes great, but you can use either, or some Pulled Chicken)
- 1 teaspoon herbs de Provence
- 1 garlic clove, minced
- ¾ cup, plus 3 tablespoons, Olive and Then Some, Traditional Extra Virgin Olive Oil of your choice
- 1 pound penne pasta
- ¼ cup Olive and Then Some Traditional Balsamic Vinegar
- 2 tablespoons Dijon mustard
- ½ teaspoon salt, plus more for steak and pasta water
- ½ teaspoon freshly ground black pepper, plus more for steak
- ¼ cup chopped fresh basil leaves
- ¼ cup chopped fresh parsley leaves
- 2 cups chopped arugula
Instructions
- Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic. In a skillet, heat 3 tablespoons olive oil over medium heat. Cook steak about 5 minutes per side. Remove the meat from pan and let it rest for 5 minutes. Thinly slice the steak and set aside.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving ¼ cup of pasta water.
- In a small bowl, whisk together the balsamic vinegar, Dijon mustard, ½ teaspoon salt, ½ teaspoon pepper, fresh herbs, and ¾ cup olive oil. In a large bowl toss the pasta with half of the salad dressing and the reserved pasta water. Add the arugula and steak, more dressing, and season with salt and freshly ground black pepper, as needed. Toss, pack for the picnic, or serve.
Tender Lamb Chops with Aged Fig Balsamic Reduction
Tender Lamb Chops with Aged Fig Balsamic Reduction
Recipe type: Entrees
Ingredients
- ¾ teaspoon dried rosemary
- ¼ teaspoon dried basil
- 4 cloves of minced garlic
- Salt and ground black pepper to taste
- 4 lamb chops (3/4 inch thick)
- 1 tablespoon Olive and Then Some Ultra Premium EVOO (Use a mild to medium intensity)
- ¼ cup minced shallots
- ⅓ cup Olive and Then Some Fig Dark Balsamic
- ¾ cup chicken broth
- 1 tablespoon butter or ¾ tbsp. Olive and Then Some Organic Butter Olive Oil (optional)
Instructions
- In a small bowl or cup, mix together the rosemary, basil, garlic, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15-30 minutes to absorb the flavors.
- Heat the olive oil in a large skillet over medium-high heat. Place the lamb chops in the skillet and cook for about 3½ minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.
- Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in Fig Balsamic, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't reduce, the sauce will be too runny. Remove from heat, and stir/whisk in the butter or Butter Olive Oil (optional). Pour over the lamb chops, and serve.
- Note: You can substitute your favorite Olive and Then Some Dark Balsamic, we just love the Fig!
White Truffle Mac and Cheese
White Truffle Mac and Cheese
This is a grown-up version of the kids favorite dish!
Recipe type: Side Dishes
Ingredients
- 1lb Elbow Macaroni
- 2 tablespoons Olive and Then Some White Truffle Infused Olive Oil (Chipotle Or Garlic Infused Olive Oil could also be used. )
- Dash Sea Salt
- 4 tablespoons Unsalted Butter or Olive and Then Some Butter Olive Oil
- 4 tablespoons All-Purpose Flour
Instructions
- Preheat oven to 350 degrees. Cook pasta according to package directions.
- While the pasta is cooking, heat the butter or Olive and Then Some Butter Olive Oil over medium heat in a saucepan. Whisk in the flour to create a roux for the white-sauce base. Cook the flour and butter, over low heat, for 5 to 7 minutes, add the warm milk in a steady stream. Cook the white sauce for 10 minutes. Add the salt, pepper, cayenne pepper, Gruyere, Cheddar and Fontina cheese and cook for 2 minutes over low heat.
- Drain the pasta and place into a baking casserole dish large enough to hold the pasta and all of the sauce. Add the cheese sauce by pouring over the top. Sprinkle the breadcrumbs and Parmesan cheese over the top and bake for 15 minutes or until the top is well-browned and crusty. Let rest 10 minutes before serving.
- Before serving drizzle with Olive and Then Some White Truffle Infused Olive Oil.
Bacon-Wrapped Figs Stuffed with Goat Cheese
Bacon-Wrapped Figs Stuffed with Goat Cheese
Recipe type: Appetizers
Ingredients
- 24 dried figs
- 5 ounces of goat cheese
- 12 slices of bacon, cut in half
- 3 tablespoons Olive and Then Some Traditional Balsamic
Instructions
- Cut a slit in the side of each fig. Use a spoon (or your finger) to create a "pocket" in each fig.
- Use a knife to put about 1 teaspoon of goat cheese into the pocket of each fig.
- Cut the bacon slices in half to create 24 half-slices.
- Wrap each stuffed fig with a half slice of bacon and place on a cookie sheet covered with foil.
- Drizzle Olive and Then Some Traditional Balsamic Vinegar on each fig.
- Place under the broiler for about 8 minutes. Keep an eye on it at around 6 minutes. It may need to go a little longer or shorter, depending on how brown the bacon becomes.
- Drizzle with some extra balsamic vinegar.
