Garlic Roasted Sriracha Brussel Sprouts

• 1 Lb. Fresh Brussels Sprouts (cleaned, cut in 1/2)
• 2 tablespoon STAR Arbequina Extra Virgin Olive Oil for Vegetables
• 2 cloves Garlic (minced very thin)
• 1 teaspoon Salt
• Cheesy Dipping Sauce 
• ½ cup Honey
• 1-2 tablespoons Sriracha
• ¼ cup Soy Sauce

1. Wash the sprouts off and cut them in halves. 
2. Preheat oven to 350°. In a skillet, saute the garlic and STAR Arbequina Extra Virgin Olive Oil for a quick minute, just until heated. 
3. Throw the sprouts in the skillet. Salt to taste. Let them cook up for 2 minutes. Just until they soak up the oil and garlic, don’t cook them completely.
4. Place flat on cookie sheet or baking pan. Pop in the oven for 25 minutes or until golden brown. Enjoy!

This tart is the dessert of choice for office parties, summer holiday parties and any get-together. Use any fresh fruit that you love.  In this version we used red and blue fruits to make it fun for the 4th of July.

Ingredients
Crust

Red, White and Blue Easy Fruit Tart

2 cups flour 1 1/2 tablespoons baking powder
1/2 teaspoon salt
1/3 cup sugar
1/3 cup STAR Extra Light Olive Oil
1 egg

Topping
1 package (8 oz) cream cheese, softened
1/3 cup sugar
1 tsp vanilla
3/4 cup whipping cream
4 cups assorted fresh fruits (such as strawberry halves, blueberries, raspberries, blackberries)
1/2 cup strawberry jelly, melted


Directions

1 Heat oven to 375°F. Spray cookie sheet with cooking spray; dust with flour. In medium bowl, with an electric mixer on low speed, mix all the crust ingredients until a soft dough forms. Pat dough into 12x10-inch rectangle on cookie sheet; pinch edges of rectangle.

2 Bake 10 to 12 minutes or until edges just begin to brown. Cool crust on cookie sheet on wire rack 2 minutes. Remove crust with spatula onto cooling rack. Cool completely, about 30 minutes.

Red, White and Blue Easy Fruit Tart

3 In small bowl, beat cream cheese, 1/3 cup sugar and the vanilla with electric mixer on low speed until smooth. Beat in whipping cream on medium speed until stiff peaks form.

4 Place crust on platter or a cutting board. Spread cream cheese mixture over crust to within 1/4 inch of rim. Arrange fruits on top. Have fun with making designs with the fruits. Brush jelly over fruits to give it a nice shiny appearance. Refrigerate at least 2 hours. Store covered in refrigerator.

Marinating your poultry, meats and vegetables before cooking or grilling is a great way to bring out the food's flavor, while adding extra flavor from the marinade itself.

Ingredients:

Grilled Portobello Mushrooms

• 1/4 cup fresh rosemary, chopped
• 1/2 cup STAR Asian Cuisine Cooking Oil for marinading
• 2/3 cup STAR Grapeseed Oil
• 1 clove garlic minced
• Cracked black pepper to taste
• Kosher salt to taste
• 3 Portobello mushrooms cleaned & sliced

Directions:

1. Combine all ingredients, except for the mushrooms, in a bowl and whisk.  
2. Add the mushrooms into a large reclosable bag then add the marinade and toss gently. Let mushrooms stand at room temperature for about one hour in the marinade. 
3. Heat a grill pan or outdoor grill to medium-high heat coated lightly with STAR Grapeseed Oil.
4. Place the portobellos gill side up and then close the lid and let cook for about 7 minutes. Take tongs then flip them over and let gook for 3 more minutes. 
5. Serve over salad, pasta or as a side dish and enjoy!

Wild Caught Alaskan Halibut

Did you know that halibut is one of the best sources for Omega 3? According to WebMD, Omega 3 fatty acids can improve our health in several areas because it is an acid our own body can't create! 


Serves:  2-3
Ingredients:

2 Halibut Steaks (6 ounces)

1/2 cup STAR Grilling Cuisine Cooking Oil 

Salt and Pepper for flavor

Directions:
1. Coat both side of the fish and let marinate in STAR Grilling Cuisine Cooking Oil for about 20 minutes. Start to heat up grill.

2. Let grill for about 3 to 4 minutes each or until desired amount of doneness.

3. Serve with a side of rice or veggies and enjoy!

Want to impress the family with homemade dinner rolls? They are easier to make than it sounds; try this recipe provided by Busy At Home.

Ingredients:

Homemade Dinner Rolls

•     2 1/2 cup warm (110 degrees) Milk
•     5 teaspoons Dry Yeast
•     1/2 cup Sugar
•     1/3 cup STAR Butter Flavored Olive Oil
•     2 teaspoons Salt
•     2 Eggs
•     8 cups Flour
•     Butter to brush tops of rolls

                       
Directions:
1.    Begin by dissolving the yeast in the warm milk in the bowl of your stand mixer. Add salt, sugar, STAR Butter Flavored Olive Oil and eggs and beat hard until liquid ingredients are combined.

2.    Be sure your dough hook is attached in your mixer. Add flour and mix until it is completely incorporated into the wet ingredients. This is a high-moisture dough, so it will be very sticky and sort of shaggy looking.

3.    Continue to let the mixer "knead" the dough for you on medium speed for about 7 minutes. The dough will still be very soft and sticky, but will have pulled together in a smoother, very elastic lump. The sides of the bowl will have been cleaned by the dough as it was kneading.

4.    Move the dough to a lightly floured counter or a non-stick silicone work surface. The dough still looks pretty rough at this point, but it's elastic and pulled together. Knead it 4 or 5 times to form a smooth ball.

5.    You can move the dough to a greased bowl and cover with plastic wrap. You want it to double in size and depending on the warmth of your home that could take between 30 and 45 minutes. Once the dough has doubled in size remove the cover and return the dough to your work surface. Press it down to push out the air pockets.

7.    Form the flattened dough into a rectangle and cut it into 24 equal-sized pieces. Place the rolls into a well-greased 9x13 cake pan, allowing each to just tough the next. It will fill your pan completely.

8.    Let the rolls rise until double in size. This will happen much more quickly than the first rise -- probably 10 to 15 minutes.
9.    Bake in a 350 degree oven for 40-45 minutes or until rolls are a deep caramelly brown on top.

10.    Remove from oven and brush tops with butter, if you desire. Allow to cool in the pan for at least 25 minutes. When ready to serve, simply pull the rolls apart. They will release easily from the pan and each other.

11.    Serve plain or with butter, jelly and honey and enjoy!

• 1 14.75 oz jar Cara Mia Marinated Artichoke Hearts
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon coarse ground black pepper
• 1 cup freshly grated Gruyere cheese
• 1/4 cup breadcrumbs
• 2 tablespoons butter
• 1 teaspoon STAR Arbequina Extra Virgin Olive Oil for Vegetables

Artichoke Gratin

1. Preheat your oven to 400 degrees and drizzle one teaspoon of STAR Arbequina Extra Virgin Olive Oil into the bottom of an oven-safe baking dish.

• 1 large sweet onion, halved and sliced thin
• 1 large red onion, halved and sliced thin
• 1 tablespoon butter
• kosher salt
• 2 cloves garlic, minced
• 1 7 oz jar STAR Manzanilla Spanish Olives, drained and minced
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon coarse black pepper
• 1 tablespoon fresh squeezed lemon juice
• 1/2 cup STAR Arbequina Extra Virgin Olive Oil for Vegetables, divided
• Parmesan Reggiano
• 1 medium French baguette, sliced (about 30 slices)

1. In a large skillet, melt a tablespoon of butter along with two tablespoons of olive oil over medium-low heat. Add in the sliced onions, a couple pinches of kosher salt and toss to coat in the butter and olive oil. Cover and cook for 10 minutes undisturbed. 
2. Remove the lid, stir and cook uncovered for 20-30 more minutes or until the onions are a deep golden color. Add in the minced garlic, cook for 2-3 minutes. Remove and set off to the side.
3. In a medium bowl, add the minced olives, parsley and coarse black pepper. Squeeze in a tablespoon of fresh lemon juice and pour in 1/4 cup of olive oil. Stir to combine.
4. Preheat your oven to 400 degrees and arrange the sliced baguette onto a rimmed sheet pan. With the remaining two tablespoons of olive oil, brush the baguette slices. Pop the sheet pan into the oven and let the bread lightly toast for 8-10 minutes. Check on them often to avoid burning.
5. Top the toasted crostini with a 1/2 teaspoon of the garlic caramelized onions and spread them with the back of the spoon. Top with a teaspoon of the olive tapenade and a shaving of Parmesan Reggiano.
6. Serve immediately and enjoy!