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Roasted Beets with Citrus
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Roasted Beets with Citrus
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Ingredients
Servings:
Instructions
  1. Preheat the oven to 400 degrees ℉.
  2. Wrap each beet in foil with a drizzled with olive oil and pinches of salt and pepper.
  3. Place the wrapped beets on a baking sheet and roast until they’re tender. Should take 35-60 minutes.
  4. Take them out of the over, unwrap the beets and set them aside to cool.
  5. When they’re cool to the touch, slip off the skins.
  6. Toss them with drizzles of sherry or balsamic vinegar, orange and lemon juice, and a few pinches of salt and pepper.
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Watermelon & Cucumber Salad
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Watermelon & Cucumber Salad
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Ingredients
Servings:
Instructions
  1. In a large bowl, toss watermelon and cucumber with mint, lime juice, salt, and pepper. Serve immediately.
  2. If not serving immediately, leave out the salt. Refrigerate salad, covered, up to four hours. Just before serving, toss with salt.
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Strawberry Bread
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Servings
1 loaf
Servings
1 loaf
Strawberry Bread
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Servings
1 loaf
Servings
1 loaf
Ingredients
Servings: loaf
Instructions
  1. Preheat oven to 350 degrees F.
  2. Grease a 9x5 inch aluminum loaf pan with butter.
  3. Mix the dry ingredients: In a large bowl, whisk the flour, baking soda, and salt until evenly combined.
  4. Mix the wet ingredients: In another large bowl, mix the egg and sugar until evenly combined. Whisk the oil, buttermilk, vanilla extract, and lemon zest until evenly mixed.
  5. Gradually, add the wet ingredients to the dry ingredients, whisking as you pour just until there are no lumps as best as you can. Try not to overmix.
  6. Toss most of the diced strawberries with flour (reserve about 3 tablespoons for later). Gently, fold in prepared strawberries into the batter.
  7. Pour batter into the prepared pan. Top with the remaining diced strawberries, gently pushing them down into the batter but letting them still be visible. This will make the bread more beautiful.
  8. Bake for about 55-60 minutes, or until a toothpick inserted in the middle comes out clean, and until golden brown. At 40 minutes into baking, cover with foil to prevent it from browning too much. Tip: don't open the oven too many times while baking or the bread will not rise properly.
  9. Let cool slightly and slice. The strawberries inside will look a bit pale, which is normal.
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Cranberry Orange Scones
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Servings
10 scones
Servings
10 scones
Cranberry Orange Scones
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Servings
10 scones
Servings
10 scones
Ingredients
Glaze
Orange Butter
Servings: scones
Recipe Notes
  1. In a large bowl, combine the flour, 7 teaspoons sugar, orange zest, baking powder, salt and baking soda.
  2. Cut in butter until the mixture resembles coarse crumbs; set aside.
  3. In a small bowl, combine the cranberries, orange juice, cream and egg.
  4. Add to flour mixture and stir until a soft dough forms.
  5. On a floured surface, gently knead 6-8 times.
  6. Pat dough into an 8-in. circle. Cut into 10 wedges.
  7. Separate wedges and place on a greased baking sheet.
  8. Brush with milk; sprinkle with remaining sugar.
  9. Bake at 400° until lightly browned, 12-15 minutes. Remove to a wire rack.
  10. Combine glaze ingredients if desired; drizzle over scones. Combine orange butter ingredients; serve with warm scones.

© 2019 Il Fiorello Olive Oil Company

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Honey-Orange Broccoli Slaw butter
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Servings
6
Servings
6
Honey-Orange Broccoli Slaw butter
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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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Almond, Apple Cinnamon Scones
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Almond, Apple Cinnamon Scones
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Ingredients
Servings:
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. Stir the flour, sugar, baking powder, baking soda, and salt together in a mixing bowl.
  3. Cut in the shortening with the flour mixture until the mixture resembles coarse corn meal. (Use two forks or a pastry blender)
  4. Stir in the apples.
  5. Whisk 1 egg, yogurt, milk, and almond extract together in a small bowl until smooth.
  6. Stir the egg mixture into the flour mixture just until blended.
  7. Gather the dough, and place the dough on a lightly floured surface; knead 4 to 5 times.
  8. Pat dough into a 7 inch diameter circle about 1 1/2 inch thick.
  9. Cut dough into 8 wedges, and place on prepared baking sheet.
  10. TOPPING:
  11. Whisk the milk and 1 egg together in a small bowl.
  12. Brush tops of scones with the egg mixture.
  13. Sprinkle each scone with cinnamon sugar and almonds.
  14. Bake in preheated oven until tops are golden brown, and a toothpick inserted in center comes out clean, about 20 minutes.
  15. Remove from oven and cool on a wire rack. Serve warm or at room temperature.
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Dried Apricot Couscous
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Dried Apricot Couscous
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Ingredients
Servings:
Instructions
  1. In a medium-size baking dish, stir together couscous and apricots.
  2. Mix boiling water and salt in a measuring cup.
  3. Pour over couscous, and immediately cover the dish with foil. Let stand until liquid is absorbed, about 5 minutes.
  4. Remove foil, and fluff couscous with a fork.
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Fresh Peach Cobbler
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Fresh Peach Cobbler
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Ingredients
Servings:
Instructions
  1. Preheat oven to 400 degrees F
  2. In a large saucepan combine 1/2 cup sugar, cornstarch, and cinnamon.
  3. Stir in peaches and lemon juice, tossing until peaches are evenly coated.
  4. Cook filling over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute.
  5. Pour mixture into an ungreased 2 quart casserole dish. Keep mixture hot in oven while you make topping.
  6. TOPPING:
  7. In a medium bowl combine flour, 1 tablespoon sugar, baking powder, and salt.
  8. Mix thoroughly, then cut in shortening until mixture looks like fine crumbs.
  9. Add milk and stir until mixture is evenly moistened.
  10. FINAL STEP:
  11. Remove peach filling from oven and drop dough onto peaches in 6 equal-size spoonfuls.
  12. Return cobbler to oven and bake 25 to 30 minutes or until topping is golden brown.
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Fresh Corn Salsa
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Fresh Corn Salsa
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Ingredients
Servings:
Instructions
  1. In a large pot of boiling water, cook the corn until just tender, 3 to 4 minutes.
  2. Cool the corn under running water.
  3. With a sharp knife, cut the kernels off the cobs.
  4. Place the corn kernels in a large bowl.
  5. Mix in the onion, chilies, tomato, cilantro, oil, and lime juice.
  6. Season to taste with salt.
  7. Serve cold or at room temperature.
  8. Makes 3 cups
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Cilantro Zucchini Hummus
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Cilantro Zucchini Hummus
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Ingredients
Servings:
Instructions
  1. Add all ingredients, except cilantro, into a blender or food processor.
  2. Process until creamy and smooth.
  3. Stir in cilantro.
  4. Serve chilled with pita chips or veggies!
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    almond apple apricot basil bean beets brussel sprouts carrots corn cranberry cranberry bean cucumber fava bean green bean honey lemon olive oil onion orange peach pear pepper persimmon pumpkin raspberry squash strawberry tomato watermelon zucchini