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Lemon Pudding topped with STAR California Extra Virgin Olive Oil

In California the lemon trees are just loaded with fruit right now, so we made some lemon puddings from scratch.  They were so delicious and fresh we think it will be your new favorite dessert.

Ingredients:
4 eggs
2/3 cup superfine (caster) sugar
1/2 cup heavy cream
1/2 cup lemon juice
1 tbsp finely chopped lemon zest
STAR California Extra Virgin Olive Oil to drizzle on top
blueberries or lemon wedges for garnish

Directions:
Preheat the oven to 315ºF
Prepare a water bath in a deep pan.
Whisk the eggs and sugar until thick. Stir in the juice and zest hen gently whisk in the cream.  Pour into 4 1/2 cup ramekins and bake in the water baths for 20-25 minutes until jet set. Remove puddings and cool, then cover and refrigerate until needed.
Serve puddings at room temperature, drizzle with a little STAR California Extra Virgin Olive Oil and garnish with some blueberries or lemon wedges.

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We were browsing through this month's food magazines and came across this amazing recipe from Clean Eating. Carpaccio is typically meat thinly sliced or pounded thin and served as an appetizer.  This dish takes that idea and transfers to Zucchini.  We love the cooking tip of using a potato peeler to make slicing the zucchini into thin slices a breeze!

Zucchini Carpaccio Salad

Ingredients:
1 lb zucchini, sliced into paper thin slices
1/4 cup extra virgin olive oil (We used STAR's California EVOO)
Juice 1 lemon
Sea Salt and fresh ground pepper, to taste
6 tbsp shaved low-fat Parmigiamo-Reggiano Cheese
4 tbsp toasted unsalted pine nuts

Directions
On a large platter, arrange the zucchini, allowing slices to overlap. In a small bowl. whisk oil and lemon juice. Drizzle over top of zucchini and season with salt and pepper. Sprinkle on cheese and nuts and serve immediately.

We are specialists, fully-trained and committed to meeting the needs of our consumers and clients with the highest quality products and services. Our facilities and industrial processes are continually being improved by audit controls to meet our own standards and those of our own distinguished clients. The Borges Group operates throughout the value chain, from supplying to selling, and is a member of numerous business organizations internationally as well as the NAOOA (North American Olive Oil Association).

We have in-house laboratories that monitor our range of products to deliver consistency in quality and taste profile for the various markets that we serve, including the US. Our factories and facilities conform to stringent standards of the USDA and FDA as well as international standards. Our factories are GFSI certified and ISO certified, our products and processes are registered with the FDA and conform to all regulatory requirements. Our primary goal is to provide our customers with a safe and quality food product with each and every purchase.

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4 turnips, peeled and cubed
1/4 cup milk
3 tablespoons Star Extra Virgin Olive Oil
3/4 teaspoon salt
1/4 teaspoon pepper
2 leeks
1/4 cup Parmesan cheese

Directions
Preheat oven to 375 degrees F (190 degrees C).

Trim leeks so that about 1 1/2 inches of green leaves remain, and slice the leeks in
half lengthwise. Separate leaves and pull the leeks apart to rinse away any dirt and
sand in the layers, then chop leeks into 1 1/2-inch pieces.

Place turnip and leeks in a large pot with enough water to cover, and bring to a
boil. Cook 25 to 30 minutes, until tender. Remove from heat, and drain.

Mix milk, and 2 tablespoons STAR Extra Virgin Olive Oil with the turnip and leeks. Season with
salt and pepper. Mash until slightly lumpy.

Transfer turnip mixture to a small baking dish. drizzle with remaining STAR Extra Virgin Olive Oil. Cover loosely, and bake 15 minutes in the preheated oven. Remove cover, top with Parmesan cheese and continue baking about 8 minutes, until lightly browned.

Looking for a recipe to make for Valentine's Day or just a special meal? 

Ingredients:
4 cloves garlic, minced
2 Tbs. chopped fresh rosemary
1 Tbs. grated lemon peel
2 tsp. each coarse salt and pepper
2 Pork tenderloins (1 ½ to 2 lbs. Each)
2 Tbs. STAR Extra Virgin Olive Oil
½ cup beef broth
½ cup STAR Balsamic Vinegar
2 Tbs. butter
2 Tbs. STAR capers

Directions:
Preheat oven to 450 degrees
Combine garlic, rosemary, lemon peel, salt and pepper.  Press mixture into tenderloins.  In large skillet with oven-proof handle, heat oil over medium heat.  Add tenderloins and cook, turning frequently, until browned 8 – 10 minutes.  Transfer to oven.  Roast 10 minutes.  Remove pork from pan and keep warm.  Set pan over high heat and stir in broth and vinegar, scraping up browned bits.  Bring to boil and cook until reduced by 1/3 to ½.  Whisk in butter, 1 Tbs. at a time.  Stir in capers.  Cut tenderloins into thick slices and serve with sauce. Goes well with rice or mashed potatoes.

Serves 4 - 6

Looking for something fun to do with the whole family for Valentine's Day?  

Why not make your own pizzas?

Ingredients
1 cup Quinoa
2 cups water
2 tsp grated lime zest
2 tbsp fresh lime juice
1 tbsp STAR Extra Virgin Olive Oil
1 tbsp STAR Balsamic Vinegar
1 can (14.5 oz) black beans, drained & rinsed
1/4 cup diced re, yellow or orange pepper
1/4 cup diced cucumber
1 tomato, chopped
Salt and pepper to taste

Directions
Bring the quinoa and water to boil, simmer on low heat for 20 minutes. Cover & let stand 5 minutes
Let quinoa cool to room temperature, transfer to a serving bowl and add the black beans and fluff with a fork.. Whisk together lime zest, juice, STAR Extra Virgin Olive Oil & STAR Balsamic Vinegar, add peppers and tomato then drizzle on the quinoa mixture and toss gently.

Serves 4
This recipe and information is adapted from Truroots.

Ingredients:
2 small eggplants, about 1 lb, cut in half lengthwise
2 cloves garlic, crushed
1/2 cup STAR Extra Virgin Olive Oil
2 Tbs. STAR Balsamic Vinegar
¼ tsp. crushed hot pepper flakes
Salt
2 tsp. chopped parsley
Toasted pita bread triangles or crackers
Star Pepperoncini garnish

Directions
Preheat oven to 400 degrees. Place eggplants, cut side down, on baking sheet and bake until soft, about 30 minutes. When cool enough to handle, scoop meat from eggplants and place in food processor with garlic. With machine running, gradually add olive oil, then vinegar. Add pepper flakes and salt to taste. Transfer to serving bowl and sprinkle with parsley. Serve with pita triangles or crackers. Garnish with pepperoncini. Serves 6