Honey-Orange Broccoli Slaw butter
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Servings
6
Servings
6
Honey-Orange Broccoli Slaw butter
Print Recipe
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. In a large bowl, combine the coleslaw mix, almonds, and raisins.
  2. In a small bowl, whisk the remaining ingredients.
  3. Pour over salad; toss to coat. © 2019 Il Fiorello Olive Oil Company
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Green Bean Casserole
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Green Bean Casserole
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Instructions
  1. Bring a large pot of water to a boil and add a big pinch of salt and the green beans.
  2. Cook for about five minutes, the beans should still be crisp.
  3. Drain them and set aside.
  4. Butter a baking dish large enough to hold the green beans with 1 tablespoon butter and set aside.
  5. Heat the oven to 375 degrees F.
  6. Tear the bread into 2-inch pieces, put them into a bowl, and add 1 tablespoon chives,1 tablespoon thyme, 1 tablespoon rosemary, 2 tablespoons Parmesan, and 3 tablespoons olive oil.
  7. Stir well to coat and spread onto a baking sheet.
  8. Bake just until the bread just starts to turn golden, about 10 minutes.
  9. Remove from the oven and set aside.
  10. Meanwhile, melt the remaining butter and olive oil in a large skillet over medium heat.
  11. Add the mushrooms and shallots, season with salt and pepper, and cook until the mushrooms have released their liquid, about 10 minutes.
  12. Pour in the heavy cream, add the remaining thyme and chives, and cook for another 5 minutes.
  13. Add the green beans and stir well.
  14. Put the green bean mixture into the prepared baking dish, top with the croutons, and sprinkle on the remaining Parmesan.
  15. Bake until everything is hot and bubbling, about 20 to 25 minutes.
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Watermelon Gazpacho
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Watermelon Gazpacho
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Instructions
  1. Process 1/2 cup of watermelon, along with the orange juice and oil, in a blender or food processor until pureed.
  2. Transfer to a medium bowl, along with remaining ingredients.
  3. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)
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Red Bell Pepper and Broccoli Pasta Sauce
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Red Bell Pepper and Broccoli Pasta Sauce
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Instructions
  1. In a large skillet, heat the olive oil over medium heat.
  2. Add red peppers, onion, and garlic, cook until soft, about 30 minutes.
  3. Bring a saucepan of water to a boil, salt lightly, and cook broccoli stems for a few minutes, then add florets.
  4. Cook broccoli until tender but still bright green, no more than about 10 minutes.
  5. Drain, break up slightly with a fork, and toss with the red bell pepper mixture.
  6. Season with salt and pepper, top with grated cheese, if desired, and serve immediately.
  7. Serves 4
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Grilled Tri-Colored Pepper Salad
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Grilled Tri-Colored Pepper Salad
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Instructions
  1. Place bell peppers on grill, skin-side down.
  2. Grill bell peppers for 10 to 12 minutes or until skin is charred.
  3. Place charred bell peppers in paper bag. Close bag; set aside to cool 10 to 15 minutes.
  4. Remove skin with paring knife; discard skin.
  5. Place bell peppers in shallow glass serving dish.
  6. Combine oil, vinegar, garlic, salt and black pepper in small bowl; whisk until well combined.
  7. Pour over bell peppers.
  8. Let stand 30 minutes at room temperature.
  9. Sprinkle bell peppers with cheese and basil just before serving.
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Tomato Cucumber Salad
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Tomato Cucumber Salad
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Instructions
  1. Slice tomatoes and cucumber thinly and place in a medium bowl.
  2. Combine vinegar, oil and sugar.
  3. Drizzle over sliced tomatoes and cucumber.
  4. Toss, then sprinkle with chopped basil.
  5. Refrigerate or serve at room temperature.
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