Tuesday, July 30, 2013

Olive Oil Granola

Simple homemade granola with olive oil, walnuts, pepitas, coconut and brown sugar.
Prep time: 
Total time: 
Servings: 4 cups
  • 3 cups old-fashioned oats
  • 1 cup walnuts, toasted (see note)
  • 1 cup pepitas
  • ⅓ cup unsweetened coconut
  • ½ cup brown sugar
  • 2 Tbs. ground golden flax seed
  • ¼ tsp. salt
  • ½ cup STAR California Extra Virgin Olive Oil
  • 1 Tbs. honey
  • 1 tsp. vanilla extract
  1. Preheat the oven to 300 degrees. Line a 10×15 rimmed baking sheet with parchment paper.
  2. In a large bowl, combine the oats, walnuts, pepitas, coconut, brown sugar, flax seed and salt and mix well.
  3. Over medium heat, combine the olive oil, honey and vanilla extract in a small saucepan. Stir well until warm.
  4. Gently pour the olive oil mixture over the oat mixture and stir well until combined.
  5. Spread the mixture out into an even layer onto the prepared baking sheet. Bake in the 300 degree oven for 30 minutes, stirring every 10 minutes. At the end of 30 minutes, the granola should be slightly browned and very fragrant.
  6. Remove from the oven and let the granola cool on the baking sheet for 20 minutes. Small clusters will form as the granola cools.
Recipe Developed by
Monday, July 29, 2013

Eggplant Meatballs

Want meatballs to go with your pasta but not the density of beef? Try this recipe with eggplant as the replacement!
Eggplant Meatballs
Eggplants Meatballs
  • 1 medium sized eggplant, diced
  • 1/2 cup onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup rolled oats
  • 2 tbsp parmesan
  • 1 tsp oregano
  • 1/2 tsp parsley
  • 1/4 tsp salt
  •  1 egg
  •  3 tbsp STAR Arbequina Extra Virgin Olive Oil for Vegetables (available at Raley's)

  1. Combine the rolled oats, parmesan, oregano, parsley, and salt in a food processor. Pulse until fine and well combined. Dump into a medium-large mixing bowl and set aside.
  2. In a large non-stick skillet saute, with the STAR Arbequina Extra Virgin Olive Oil for Vegetables, the onion for about 5 minutes or until soft and translucent. Add the garlic and cook for another 5 minutes. Add the eggplant and continue to cook for about 15 minutes or until eggplant is soft and gray in color. Allow to cool.
  3. Dump the eggplant mixture into food processor and process until smooth and sort of pasty. Add rolled oats mixture.
  4. Add the egg and mix well. Form meatballs using a measured tablespoon and roll into balls.
  5. Eggplant Meatballs over Spaghetti
    Eggplant Meatballs over Spaghetti
  6. Place meatballs onto a baking sheet lined with parchment paper lightly sprayed with cooking spray. I sprayed the tops of the meatballs as well. Bake for 20-25 minutes at 375° flipping half way through to ensure even browning.
This recipe makes about 17 meatballs and comfortably serves 4. Serve with your favorite spaghetti sauce over pasta or even in a meatball sub! 
Friday, July 26, 2013

Asparagus and Balsamic Glazed Onion Frittata

Asparagus and Balsamic Glazed Onion Frittata
Asparagus and Balsamic Glazed Onion Frittata
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total time: 30 Minutes
Serves: 2


Balsamic Onions:
  • 5 Eggs
  • ¼ cup Heavy Cream
  • 2 Tbsp Butter
  • 1 cup Asparagus, sliced into half lengthwise and into 3” sections
  • ½ tsp Cayenne Pepper
  • ¼ tsp Salt and Pepper, each
  • Jalapeno Cheddar Hollandaise:
  • ½ cup Butter, melted
  • 2 Egg Yolks
  • ¼ cup Jalapeno Cheddar Cheese
  • Salt and Pepper To Taste
  • 1 Tbsp Lemon Juice
  • 1 Tbsp Water

Caramelize Balsamic Onions:
Heat skillet over medium heat. Melt butter and when slightly bubbling, add in sliced onions and stir to coat. Stir the onions frequently over medium heat until they start to turn a caramel color. During the last minute, add in balsamic vinegar to deglaze pan and coat onions. Remove from heat and set aside.
Asparagus and Balsamic Glazed Onion Frittata
Asparagus and Balsamic Glazed Onion Frittata

Set oven rack nearest to the broiler. Preheat the broiler.
Let medium skillet (with oven safe handle) heat over medium high heat for about five minutes. In bowl whisk together eggs and heavy cream, set aside.
Add butter to the skillet and bring to simmer. Add in asparagus and balsamic onions. Pour over egg/cream mixture. Things will happen quickly - shake the skillet to ensure the eggs don't completely stick to the bottom. Run your spatula around the edge of the frittata to make sure it doesn't stick. Sprinkle cayenne pepper, salt and pepper onto the top of frittata.
Let the edge set in the skillet for about 2-3 minutes. Immediately transfer to oven under the broiler. Let cook until the frittata starts to turn golden brown on top. Remove from broiler and slice and serve while warm. Top with hollandaise.

Hollandaise Sauce:
In medium bowl whisk together egg yolks, lemon juice and water until light yellow. Set aside. In small saucepan melt butter. Add 1 tablespoon of melted butter into egg yolk mixture, whisking constantly until all butter has been whisked in. Pour all egg/butter/lemon mixture back into the sauce pan and over medium-low heat continue to whisk the hollandaise sauce until warmed through and thickened. In last minute, whisk in the cheese and whisk until melted through. Serve immediately. Season with salt and pepper if desired.

Recipe developed by Country Cleaver (www.countrycleaver.com)
Monday, July 22, 2013

Quinoa, Sun Dried Tomato, Feta Cheese Croquette

Turn your leftovers into a new meal.  Don't waste left over rice or quinoa or eat boring leftovers.  These croquettes are very flavorful and can be served as an appetizer or along side a salad for lunch or a light dinner.

Quinoa, Sun Dried Tomato, Feta Cheese Croquette

  • 1/3 cup feta cheese
  • 2 tablespoons STAR Extra Virgin Olive Oil, plus extra for frying
  •  1/2 cup STAR Sun Dried Tomatoes
  • 1 1/2 cups cooked quinoa (cold or room temperature)
  • 2 to 3 tablespoons flour
  • 1/2 teaspoon ground cumin
  • 1/4 to 1/2 teaspoon cayenne, to taste
  •  1/4 cup fresh parsley, finely chopped
  •  1/2 teaspoon sea salt, or to taste
  •  fresh cracked black pepper to taste
  •  2 large egg, lightly beaten

Mash the feta cheese with a fork. In a large bowl, combine the quinoa, cheese, flour, spices, parsley, salt and pepper, egg and 2 tablespoons of the olive oil. Stir until well combined, adding more flour or oil as needed to achieve a fairly moist mixture that can be shaped into roughly 6 small patties.

Coat the bottom of a non-stick skillet with Star Extra Virgin Olive Oil, and heat on medium heat. When hot, fry a few patties at a time until golden brown, about 5 minutes each side. Remove and let drain on paper towels.

Tuesday, July 16, 2013

Kale Pesto Egg Salad

About the recipe: "The “harshness" of the kale actually became a huge advantage in the pesto, letting the flavors of the kale really shine through without overwhelming the bite or palate. I added just enough of this pesto magic in a Greek yogurt egg salad mixture, giving it just enough green for that fun, herbaceous spring twist on a classic egg salad sandwich.  This pesto egg salad has become one of my favorite egg salad recipes yet, and it will be in constant rotation at our house. "-Chung-Ah Rhee from
Servings: 3-4
Kale Pesto Egg Salad
  • 8 large eggs, hard boiled and diced
  • ¼ cup Greek yogurt
  • 3 tablespoons mayonnaise
  • Kosher salt and freshly ground black pepper, to taste
  • 1 baguette, cut into 3-4 equal pieces, toasted, for serving
  • Arugula, for serving
  • Sliced tomatoes, for serving
  • For the kale pesto:
  • 1½ cups kale leaves
  • 2 garlic cloves, peeled
  • 3 tablespoons pine nuts
  • ¼ cup grated Parmesan
  • ⅓ cup STAR Extra Virgin Olive Oil
  • Kosher salt and freshly ground black pepper, to taste
  1. To make the pesto, combine kale, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
  2. In a large bowl, roughly mash eggs with ¼ cup kale pesto, Greek yogurt, mayonnaise, salt and pepper, to taste.
  3. Serve sandwiches on baguette with arugula, tomatoes and egg salad mixture.
Developed for STar Fine Foods by
Monday, July 8, 2013

Roasted Garlic Olive Oil and Black Pepper Popcorn

Movie night? Forget the butter... this popcorn is air popped and tossed in a black pepper and olive oil mixture for a tasty snack!
Roasted Garlic Olive Oil and Black Pepper Popcorn
YIELD: 4-6 servings
PREP TIME: 5 minutes
COOK TIME: 0 minutes
TOTAL TIME: 5-10 minutes

Click Here to Buy
1) In a large bowl add the olive oil and black pepper.
2) Add the kernels to the air popper and following your manufacturer's directions to pop the corn until all the kernels have been popped.
3) Gently toss the popped corn in the olive oil and black pepper until coated evenly.
4) Season with Kosher salt to taste.
5) Enjoy!
Recipe developed by Simply Scratch: www.simplyscratch.com
Tuesday, July 2, 2013

Arugula, Watermelon and Feta Salad

We made this one a couple of years ago for a 4th of July party and there was nothing left!

Arugula, Watermelon and Feta Salad
  • 1/4 cup freshly squeezed orange juice
  • 1/4 cup freshly squeezed lemon juice (2 lemons)
  • 1/4 cup minced shallots (1 large)
  • 1 tablespoon honey
  • 1/2 cup good STAR California Olive Oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 cups baby arugula, washed and spun dry
  • 1/8th seedless watermelon, rind removed, and cut in 1-inch cubes
  • 12 ounces good feta cheese, 1/2-inch diced
  • 1 cup (4 ounces) whole fresh mint leaves, julienned


Click Here to Buy
Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.

Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.

Based on a recipe from FoodNetwork.com by Ina Garten
Related Posts Plugin for WordPress, Blogger...
Powered by Blogger.