Monday, September 23, 2013

Winter Vegetable Skillet Hash

Enjoy a various amount of veggies in one dish and still feel like you prepared a 5 star meal with this recipe!
Prep time:15 mins     Cook time:30 mins    Total time:45 mins     Servings: 4-6

Winter Vegetable Skillet Hash
Winter Vegetable Skillet Hash
  • 1 medium crusty Baguette
  • 2 tablespoons STAR Arbequina Usage Pairing Extra Virgin Olive Oil for Vegetables, plus more for drizzling
  • 6 Garlic Cloves, smashed and peeled
  • 4 to 5 small beets (with greens attached), trimmed and quartered
  • 2 medium size Turnips, peeled and chopped into large pieces
  • 2 Parsnips, peeled and chopped into large pieces
  • 1 medium Sweet Potato, scrubbed and chopped into large pieces
  • 1 medium Red Onion, peeled and chopped into large pieces
  • 2 sprigs of Fresh Thyme, leaves removed from stem
  • ¼ cup Water
  • Leafy Beet Greens, stems discarded and roughly chopped
  • Salt and Black Pepper, to taste
  1. Slice the baguette on and angle. Arrange slices on a rimmed baking sheet, drizzle with STAR Arbequina Extra Virgin Olive Oil and bake in a preheated 400 degree oven until toasted. Remove and set off to the side.
  2. In a large cast iron skillet heat the two tablespoons of STAR Arbequina Extra Virgin Olive Oil over medium-high heat. Once hot throw in the smashed garlic, chopped beets, turnips, parsnips, sweet potato and onion. Stir to coat in oil and then leave alone for a few minutes so a good crust forms, about 6-7 minutes.
  3. Reduce heat to medium, stir and then add in the thyme leaves and immediately pour in the ¼ cup of water, cover and let steam for 5-7 more minutes. Remove the lid and add in the chopped beet greens, stir and cover for 2 minutes. Remove the lid, season with a generous pinch of kosher salt and fresh ground black pepper, stir and continue to cook until the vegetables are fork tender and most of the water has evaporated.
  4. Serve on toasted slices of baguette and drizzle with a little bit more of the STAR Arbequina Extra Virgin Oil over top.
  5. Enjoy!
Thursday, September 19, 2013

Strawberry Caprese Bruschetta

Strawberry Caprese Bruschetta
This recipe is pure strawberry goodness! The mozzarella cheese is the perfect complement to the sweet & tangy flavors of the strawberries and Raspberry Balsamic Glaze. Delicious!
Yields 4 servings

1 baguette, thinly sliced
3 tablespoons Star Extra Virgin Olive Oil, divided
1 cup shredded mozzarella cheese
1 cup diced strawberries
1 tablespoon STAR Raspberry Creamy Balsamic Glaze
1/4 cup basil leaves chiffonade

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

Place baguette slices onto prepared baking sheet. Drizzle with 2 tablespoons olive oil. Place into oven and bake for 8-10 minutes, or until golden brown.

Top each baguette slice with mozzarella cheese. Place into oven and bake for 4-6 minutes, or until cheese has melted.

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In a large bowl, combine strawberries, remaining 1 tablespoon olive oil and balsamic glaze.

Top each baguette slice with strawberry mixture, garnished with basil.

Serve immediately.

Recipe Developed for STAR Fine Foods by Damn Delicious
Wednesday, September 11, 2013

Seared Scallops with Citrus Vinaigrette

Scallops sometimes are hard to match with the perfect sauce but this citrus vinaigrette is a perfect combination with the soft fishy flavor.
Prep time: 10 mins      Cook time:10 mins    Total time:  20 mins   Servings: 4

Seared Scallops with Citrus Vinaigrette
Seared Scallops with Citrus Vinaigrette
  1. In small bowl, whisk together 2 Tbsp STAR Hojiblanca Extra Virgin Olive Oil, flour, corn starch, and sugar. Set aside.
  2. In small bowl whisk together remaining olive oil, lime juice, sriacha, fish sauce and orange zest to form vinaigrette. Set aside. Whisk together just before serving.
  3. Pat scallops dry with paper towels. Season with salt and pepper to taste.
  4. Heat non-stick skillet over medium high heat. Add in 2 Tablespoons of oil to pan and heat until simmering. Brush both sides of dried scallops with flour/oil/corn starch mixture. Place scallops into pan and allow to sear until golden brown – about 2 minutes. Turn over and continue to sear on the other side until golden brown.
  5. Plate scallops immediately and drizzle with vinaigrette. Serve and enjoy!
recipe developed for STAR fine foods by Wanna Be a Country Cleaver.
Tuesday, September 10, 2013

Cucumber Salad with STAR Seasoned Rice Vinegar and Family Reserve Olive Oil with Fresh Basil

Did you know that cucumbers belong to the same botanical family as melons (including watermelon and cantaloupe). No wonder they are so refreshing!  This salad is quick to prepare and can be made a couple hours ahead of time.

Cucumber Salad
Cucumber Salad


STAR Rice Vinegar
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  1. Combine all ingredients in a bowl.
  2. Toss to coat. Serve immediately, or make ahead (up to a couple of hours) and chill.
  3. Enjoy!
Monday, September 2, 2013

Baked Blueberry Custard

Want to try a new fruity dessert? The Baked Blueberry Custard is a perfect combination of sweet and refreshing... We based this delicious concoction around Lynn's Kitchen Adventure's recipe!

Baked Blueberry Custard
Baked Blueberry Custard
  • 1/4 cup butter
  • 3/4 cup milk
  • 3 eggs
  • 1/2 cup sugar
  • 1/3 cup cornstarch 
  • 1 tablespoon STAR California Extra Virgin Olive Oil
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 2 cup blueberries, fresh or frozen
  1. In a blender combine butter, milk, eggs, sugar, cornstarch, salt and vanilla and blend until smooth.
  2. Place blueberries onto the bottom of a pie plate or individual Ramekins.
  3. Pour batter over top of berries and bake at 400 degrees for 20-25 minutes or until the middle is set and slightly browned.
  4. Garnish top of dish with a drizzle of STAR California Extra Virgin Olive Oil.
  5. Serve and enjoy! This tastes best warm but is also good left over, if there is any!
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