- Splash over fresh berries
- Stir into a sweet sauce served with pork
- Pour over Brie
- Mix with fresh spinach, mixed leaf or romaine
- Toss with tomatoes, onions & mozzarella chunks
- Sizzle in scallops
- Make into a marinade for chicken, steak, duck or pork
- Drizzle over any ice cream or gelato
- Blend with pasta al dente
- Sprinkle over crisp grilled vegetables
Fall is the perfect time to savor the flavor of root vegetables. This recipe takes advantage of the bounty of the fall farmer’s markets and adds our Wild Mushroom and Sage Extra Virgin Olive Oil and Red Apple Balsamic Vinegar to make this dish sing!
- 2 Sweet Potatoes
- 2 Butternut Squash
- 2 Large Beets
- 2 Turnips
- 1 Rutabaga
- Primo Wild Mushroom & Sage EVOO
- Primo Red Apple Balsamic Vinegar
- Salt & pepper to taste
- Preheat oven to 375 degrees.
- Peel & cut all vegetables into 2″ cubes and place into a bowl.
- Drizzle enough Primo Wild Mushroom & Sage EVOO to cover vegetables.
- Place vegetables on a baking sheet and roast for approximately 30 minutes.
- Remove pan from oven and drizzle on the Primo Red Apple Balsamic.
- Return pan to the oven and continue cooking for another 15 minutes or until vegetables are tender.
- Salt & pepper to taste.
Chicken again? This isn’t your ordinary chicken recipe! The addition of our Serrano Honey Vinegar will make this a recipe you reach for again and again!
Serrano Chicken Stir Fry
- 2 medium sized chicken breasts, cut into 1 inch cubes
- 1 red bell pepper, cut into 1 inch cubes
- 1 medium sized red onion, cut into 1 inch cubes
- ½ pound of White or Crimini mushrooms, quartered
- 1 broccoli crown, cut into flowerets
- 2 cloves fresh garlic, chopped
- 2 tablespoons Primo Garlic Extra Virgin Olive Oil
- ½ cup Primo Serrano Honey Vinegar
- Crunchy Chow Mein Noodles
- Note: To add more “heat” to this dish, sauté the chicken and vegetables in Primo Harissa Extra Virgin Olive Oil.
Preparation: Sauté chicken in Primo Garlic Extra Virgin Olive Oil until done and set aside in a bowl. Add the broccoli, onions and red bell peppers to the pan and sauté until warmed through, yet still crunchy. Place cooked chicken back into the pan and add the Primo Serrano Honey Vinegar. Cook, while stirring, until all the ingredients are coated and the chicken is heated. Serve alone, over rice or chow mein noodles.
Preparation of Rice
- 1 cup uncooked white rice
- 1 tablespoon Primo Garlic Extra Virgin Olive Oil
- 1 ¾ cups liquid, water or chicken stock
Heat Primo Garlic Extra Virgin Olive Oil in a small sauce pan on medium heat. Pour rice into pan and sauté rice until translucent [about 5 minutes]. Then add the liquid and cook rice for about 20 minutes. Remove from heat and let rest until the remainder of the dish is ready.
Mango Cucumber Salsa
- 1 firm-ripe mango, peeled, pitted, and diced
- 1/2 English cucumber, diced
- 2 Tablespoons finely chopped scallion
- 3 Tablespoons fresh cilantro leaves, chopped
- 1/2 sweet red bell pepper, chopped
- 1 Tablespoon fresh orange juice
- 1 Tablespoon Primo Serrano Honey Vinegar
- 1 teaspoon Primo Persian Lime EVOO
Combine all ingredients in a bowl. Season to taste with salt and pepper.
Dip chips or crackers or use to top grilled Salmon or Chicken breast.
Cranberry and Honey Glazed Spiral Ham With Sage and Mushroom Potatoes
- 1 Spiral Ham
- 1 2 Liter Vernors
- 1 c. PRIMO Cranberry Pear White Balsamic
- ½ c. Honey
- 6 Red skin potatoes washed and quartered
- 4 Tbsp. PRIMO Sage and Wild Mushroom Oil
- Salt and pepper to taste
Preheat oven to 350 degrees.
Toss potatoes with sage and mushroom oil, salt and pepper and arrange on a cookie sheet.
Place on lowest rack of oven.
Mix Vernors, Balsamic and honey in a deep roasting pan. Add ham and place on the top rack of the oven, basting every 15 min. Cook for 45 min. or until heated all the way through. Potatoes and ham should be done at the same time.
WILD SMOKED SALMON & AVOCADO CROSTINI WITH OLIO NUOVO FAVOLOSA
1 fresh, sweet baguette, sliced in to 1/2″ slices on the diagonal
12 oz. thinly sliced wild smoked salmon
3 ripe avocados, sliced thin
1 small red onion, sliced very thin
1 large garlic cloves cut in half
2 tablespoons fresh squeezed lemon juice
1/3 cup +2 tablespoons Primo Olio NuovoFavolosa Extra Virgin Olive Oil
pinch of sea salt, fresh ground pepper
1/4 cup flat leaf parsley, coarsely chopped
Whisk two tablespoon of lemon juice with 1/3 cup of olive oil and sea salt in a small bowl. Add the thinly sliced onions and toss to coat and set aside.
Preheat the grill to medium or heat a grill pan on the stove top over medium-high heat. With a pastry brush, lightly brush both sides of each slice of bread with Primo Favolosa EVOO. Place the bread on the grill and toast until light golden brown and grill marks appear, flipping once during the process (take care not to burn the bread).
While the bread is still very warm, rub the cut garlic clove over both sides of the bread slice. Allow the bread to cool completely, then begin layering by adding a slice of avocado. Brush the sliced avocado with a small amount of the onion-lemon-olive oil mixture, and a grind of fresh pepper. Add the smoked salmon, and top with a few slices of marinated onions and a sprinkle of chopped parsley.
Makes about 30 appetizers
GRILLED ROMAINE SALAD
ROASTED ROSEMARY ALMONDS
1 pound fresh, whole almonds (about 3 1/2 cups)
1/4 cup + 1 tablespoons of Organic Garlic Olive Oil
2 teaspoons fine to medium sea salt – or to taste
1/4 cup + 1 tablespoon fresh rosemary leaves as an optional garnish
Preheat the oven to 300.
Line a rimmed baking sheet with parchment paper.
In a medium bowl toss the almonds with the Organic Garlic Olive Oil and 1/4 cup fresh rosemary leaves.
Distribute the almonds in a single layer on the prepared baking sheet and slow roast for 40 minutes, until the almonds smell toasty and the rosemary leaves are fragrant and crisp. Remove from the oven and allow to cool for about 5 minutes. While still warm, toss with sea salt and garnish with remaining tablespoon of fresh rosemary leaves and 1 tablespoon of Organic Garlic Olive Oil.
Allow to cool fully and serve
MUSHROOM & BALSAMIC CREAM SAUCE
1 cup dried mushrooms such as shitake, porcini, and morel
1 cup heavy cream
3 tablespoons Ultra Premium, Olio NuovoCoratina from Chile
1/3 cup dry Marsala wine
1/2 cup reserved mushroom stock (soaking liquid)
2 tablespoons Traditional Style Balsamic Condimento
1 large shallot, sliced thin
1 medium red onion, sliced thin
1 – 2″ sprig of fresh thyme, leaves only
kosher salt and fresh ground pepper to taste
Grated Pecorino Romano cheese
Place mushrooms in a small bowl and pour one cup of boiling water over the mushrooms and set aside. Place a large saute pan, over medium heat. Add the Coratina, onion and shallot and a small sprinkle of kosher salt. Saute slowly until the onions are caramelized, being careful not to burn them. This should take approximately 5 minutes until they are golden brown.
Drain the mushrooms well reserving the soaking liquid. Chop lightly if the pieces are large. Add the mushrooms and thyme leaves to the saute pan. Saute for another minute and then add the Marsala wine, scraping up any browned bits.
Bring a large pot of generously salted water to a boil.
Reduce the wine by half, and add the mushroom stock. Continue cooking over medium heat until liquid is again reduced by half. Add in the balsamic, and then the heavy cream stirring well to combine. Allow to simmer for an additional minute or two, to allow the sauce to thicken. Season well with kosher salt and a generous amount of fresh ground pepper.
Boil the fresh pappardelle in the boiling water for a minute.
Add the cooked, drained pappardelle to the saute pan. Toss it with the sauce and allow it to simmer in the sauce for an additional minute.
Serve with grated fresh Pecorino Romano cheese.
FARFALLE WITH BEETS, BEET GREENS AND PINE NUTS
You can use any color or beets, but darkly colored beets will turn the pasta pink.
1/3 cup pine nuts
4 TBS Primo Extra Virgin Olive Oil of your choice
2 large onions, quartered and sliced crosswise (about 4 cups)
2 garlic cloves, minced
2 bunches 2-inch diameter beets with fresh healthy greens; beets peeled, each cut into 1″ wide strips
12 oz farfalle (bow-tie pasta)
½ cup Parmesan cheese plus additional for serving
Directions: Heat heavy large skillet over medium heat. Add pine nuts and stir until lightly toasted, about 3 minutes. Transfer to small bowl. Add 2 TBS oil and onions to same skillet and sauté until beginning to soften and turn golden, about 10 minutes. Reduce heat to medium-low and continue to sauté until onions are tender and browned, about 30 minutes. Add garlic and stir 2 minutes. Scatter beet greens over onions. Drizzle remaining 2 TBS olive oil over; cover and cook until beet greens are tender, about 5 minutes.
Meanwhile, cook beets in a large pot of boiling water until tender, about 10 minutes. Using slotted spoon, transfer beets to medium bowl. Return water to boil. Add pasta to beet cooking liquid and cook until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot. Stir onion-greens mixture and beets into pasta. Add pasta cooking liquid by ¼ cupfuls to moisten. Season with salt and coarsely ground black pepper. Stir in 1/3 cup Parmesan cheese. Divide pasta among shallow bowls. Sprinkle with pine nuts. Serve, passing additional cheese.