Green Olive Hummus
12 11 2011
My good friend brought some of this over to share at a party. Oh my gosh! It was so delicious and even my kids, who do not like hummus, loved it. I think they what makes it so yummy was the wonderful green olive flavor and the subtle cumin and spice. The lack of tahini makes it lighter and less cloying. This is super simple so enjoy.
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Tags: garbanzo bean, garlic, olives
Categories : Appetizer
Tomato, Marjoram, and Fennel Sauce
7 09 2011
I made this sauce to go with a potato au gratin style dish, but my family forgot to use it. So the next day, I pureed it and used it on pasta and eggplant parmigiana. It was delicious. Everyone commented on the subtle licorice flavor and the nice pairing of the marjoram with the fennel. It is very simple to make and can be used on almost anything.
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Tags: fennel, garlic, marjoram, tomatoes
Categories : Italian, Sauces/salsas
Potato, Artichoke, Mushroom and Goat Cheese Gratin
28 01 2011
I was looking to make a hearty dish that I could make ahead of time and my family could reheat easily. I came up with this gratin filled with yummy portobellos, marinated artichoke hearts and lots of cheese. I was not around to eat it with them, but when I returned home, they had only left me a small amount because it was too good to pass up. I guess that is a positive sign. This is quite easy to put together and is delicious served with a green salad.
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Tags: artichokes, cheese, garlic, mushrooms, Potatoes
Categories : Main Dish, Potatoes, Vegetable side dish
Quinoa and Roasted Vegetable Salad
27 01 2011
I used this dish as the grain and vegetable for an amazing meal I made for my friend’s birthday. Inspired by the chef I work with at Lola’s On Harrison in Hollywood, Florida, I topped this grain salad with Mahi Mahi. I rubbed the fish with a mixture of curry powder, cumin powder, smoked paprika, garlic powder and onion powder, and sea salt. Then I pan seared it and finished it off in the oven. I put the fish atop the quinoa and then put some roasted butternut squash and asparagus around the fish and drizzled some of the extra vinaigrette from the quinoa over the top. It was delicious. Thank you Michael for the inspiration.
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Tags: eggplant, garlic, quinoa, zucchini
Categories : Vegetable side dish
Summer Vegetable Stew on Corn Potato Cakes
15 08 2010
Summer is the best time to get experimental with all the vegetables found in the stores or in your garden. I looked in my refrigerator and found zucchini from my Mom’s garden and some corn on the cob and Russet potatoes. This is what I came up with to use them for an easy summer dinner. I served this with a crispy Caesar Salad.
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Tags: corn, garlic, Potatoes, zucchini
Categories : Main Dish, Potatoes
Wild Mushroom Pate
15 08 2010
I was catering a party last week and served this Wild Mushroom Pate. It was a huge hit. It looked so much like real pate that I had to convince the guests that it was truly vegetarian. A little goes a long way.
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Tags: garlic, mushrooms
Categories : Appetizer
Hummus with EVOO Meyer Lemon Oil
19 06 2010
I made this hummus to feature EVOO’s Meyer Lemon Oil. It had a great taste of lemon. I actually drizzled on a little extra lemon oil just before serving. Use it as you would any hummus.
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Tags: chickpeas, garlic
Categories : Appetizer, Uncategorized
Roasted Garlic
24 04 2010
Roasting garlic gives it a mellow almost nutty taste. You can store whole heads of roasted garlic in the refrigerator for weeks and in the freezer for months. It is great to have on hand. Try spreading some on toast and topping with my Tomato and Basil Bruschetta Topping or use roasted garlic in my Wild Mushroom and Garlic Frittata recipe. You can roast the garlic using plain extra virgin olive oil, but why not try a nice infused olive oil like EVOO’s Tuscan Herb oil.
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Tags: garlic
Categories : Appetizer, condiment, snacks
Wild Mushroom and Roasted Garlic Frittata
24 04 2010
I made a huge batch of roasted garlic a while back and froze them. They are great to have on hand to add to all sorts of recipes. Roasting the garlic mellows the flavor and adds a subtle garlic taste to your dish rather than the pungency of raw garlic. Look to my next post on how to roast garlic. My family ate this for dinner last night and loved it. You can use any mixture of mushrooms like shiitake, portobello, oyster, or chanterelles. The jalapeno adds a little kick but it can be omitted if you prefer a milder dish.
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Tags: eggs, garlic, mushrooms
Categories : breakfast, Main Dish
Marinated Goat Cheese with EVOO Tuscan Herb Olive Oil, Garlic, Basil, and Orange Zest
29 03 2010
Marinated Goat Cheese
This cheese is great on crackers as an appetizer. It would be delicious as a topping for a green salad. You could also make a classic French salad with this called a Salade de Chevre Chaud (warm goat cheese salad). Place a slice of the marinated goat cheese on top of a thickly sliced piece of French bread. Place in a hot oven and warm through until the cheese just begins to melt. Remove from the oven and place atop a green salad dressed with a Sherry shallot vinaigrette. Read the rest of this entry »
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Tags: basil, cheese, garlic, orange
Categories : Appetizer
Katherine
