Wednesday, September 29, 2010

Eggplant Rolls (Pasta-Free Italian Recipe)

Monday, September 20, 2010

Mediterranean diet: Choose this heart-healthy diet option

The world-renowned Mayo-Clinic recommends a Mediterranean diet.

Research has shown that the traditional Mediterranean diet reduces the risk of heart disease. In fact, a recent analysis of more than 1.5 million healthy adults demonstrated that following a Mediterranean diet was associated with a reduced risk of overall and cardiovascular mortality, a reduced incidence of cancer and cancer mortality, and a reduced incidence of Parkinson's and Alzheimer's diseases.

For this reason, most if not all major scientific organizations encourage healthy adults to adapt a style of eating like that of the Mediterranean diet for prevention of major chronic diseases.

Key components of the Mediterranean diet

The Mediterranean diet emphasizes:
  • Getting plenty of exercise
  • Eating primarily plant-based foods, such as fruits and vegetables, whole grains, legumes and nuts
  • Replacing butter with healthy fats such as olive oil
  • Using herbs and spices instead of salt to flavor foods
  • Limiting red meat to no more than a few times a month
  • Eating fish and poultry at least twice a week
  • Drinking red wine in moderation (optional)
The diet also recognizes the importance of enjoying meals with family and friends.

To read more of this article click here
Friday, September 17, 2010

Pesto Sause Recipe- great with Extra Virgin Olive Oil with Garlic

Wednesday, September 15, 2010

Tomato Basil Mozzarella Salad/ Insalata Caprese Salad

We have had a mild summer here in California and the tomatoes in the gardens are just become ripe. Happily,  it is now the season for this popular salad.


1/2 pound fresh mozzarella cheese, sliced 1/4 inch thick
2 fresh tomatoes, slice 1/4 inch think
8-10 large  fresh basil leaves
coarse salt to taste
fresh ground pepper to taste
2 tablespoons STAR capers
1/4 cup STAR extra-virgin olive oil.

Alternate fresh mozzarella slices, basil leaves on a large platter with sliced tomatoes, overlapping for effect. Add salt and freshly ground pepper to taste. Sprinkle STAR capers over the top.
Just before serving, drizzle on some STAR extra-virgin olive oil

Tuesday, September 14, 2010

Try our recipe for Tagliatelle Caponata

Thursday, September 9, 2010

Athena and the Olive Tree

The olive tree has been the symbol of wisdom and peace. The olive tree was the sacred tree of goddess Athena and Athens, the capital of Greece, took its name from the goddess. Zeus had decreed that the city should be given to the god who offered the most useful gift to the people. Poseidon gave them the horse. Athena struck the bare soil with her spear and caused an olive tree to spring up. The people were so delighted with the olive that Zeus gave the city to Athena and named it after her. Athena is often shown with an olive branch, a symbol of peace and plenty.
Wednesday, September 8, 2010

Thank you for the visit!

We had the pleasure of hosting in California, Montserrat and Carolina (in the center of the photo) from our offices in Spain. Thank you for visiting us and we look forward to your next trip out!
Sunday, September 5, 2010

Grilled Raspberry Chicken


3/4 cup STAR® Raspberry Vinegar
1/2 cup dry white wine
1/3 cup STAR® Extra Virgin Olive Oil
1 Tbs. fresh lime juice
3 shallots, coarsely chopped
2 Tbs. chopped fresh thyme
salt and freshly ground pepper
4 chicken breasts with bone and skin
raspberries, lime slices and fresh thyme (garnish)


In a shallow casserole or baking dish just large enough to hold chicken breasts, mix first 6 ingredients.

Add salt and pepper to taste. Add chicken and turn to coat. Cover and refrigerate at least 2 hours or overnight, turning occasionally.

Remove chicken from marinade and grill over medium-hot coals, turning and basting several times with marinade, until cooked through, about 25 minutes.

Serve garnished with raspberries, lime slices and fresh thyme.
Thursday, September 2, 2010

Balsamic Basil Lamb Chops

1/2 cup STAR Balsamic Vinegar
1/2 cup fresh basil (approx. 1 cup whole leaves) finely chopped
1/3 cup STAR Extra Virgin Olive Oil
1 medium shallot, chopped
2 tsp. maple syrup
1 tsp. lime juice (1/2 a lime)
1/2 tsp. dried oregano
8 loin or rib lamb chops 1 inch thick (may substitute 4 pork chops)

Combine all marinade ingredients together in a bowl. Put the lamb chops into resealable bag and pour in marinade. Marinate meat in the refrigerator for 1 to 24 hours (turn occasionally). Grill or broil at medium heat, 5-6 minutes each side. Brush with marinade as you cook.
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