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Search results for 'pepper'

Items 21 to 40 of 53 total

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  1. Classic Cury Rub

    Classic Curry Rub

    Our Classic Curry Rub is very mild and versatile.

    Learn More
    $8.50

  2. Just Dress It!

    Just Dress It!

    A classic combination of our Mission extra virgin olive oil with chardonnay vinegar, sun-dried tomatoes, basil, oregano, salt, and pepper. Perfect for dressing your salads or for dipping a crusty loaf of warm bread. Try it on a cold seafood salad or Just Dip It! Learn More
    $17.99

  3. Mediterranean Fried Chicken

    Mediterranean Fried Chicken

    A fun, delicious chicken recipe with a pleasant rosemary flavor

    Ingredients

    • Whole chicken legs - drumsticks and split breasts are also fine
    • 2 tablespoons Fresh Rosemary Olive Oil
    • 2 sprigs rosemary
    • 4 small sprigs thyme
    • Ginger root - grated, or use 3/4 teaspoon of ground ginger
    • 6 leaves fresh marjoram - chopped, or use 1/2 teaspoon of dried marjoram
    • Sweet ground red pepper
    • 1/2 teaspoon ground turmeric
    • Salt
    • 4 lime slices - Replace with 2 lemon slices if you don't have limes
    • A short dash of soy sauce

    Preparation

    Sprinkle some freshly grated ginger on both sides of the chicken legs. Scatter the marjoram, a few pinches of red sweet pepper, the turmeric and salt to taste on both sides of the chicken pieces.

    Heat 2 tablespoons of olive oil in a skillet or frying pan. Add the rosemary and thyme sprigs. When the olive oil is hot, add the chicken legs and brown each side uncovered for 5 minutes over low-medium heat. You should begin to see a nice crust.

    lace 2 lime slices on top of each chicken piece and squeeze a little bit of lime juice over them too. If you use lemon use only 1 slice for each chicken leg, because lemons aren't as sweet as limes.

    Pour a short dash of soy sauce over the chicken legs. Turn down the heat a little bit and cover. Cook each side for 10 minutes. It's advisable to turn over the fried chicken pieces twice during the cooking time.

    Prep time: 5 minutes.
    Cooking time: 30 minutes.

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  4. Barbeque-Stuffed Bell Pepper Boats

    Barbeque-Stuffed Bell Pepper Boats

    The different colored peppers add flare to the table when presented.

    Ingredients

    • 4 large bell peppers, assorted colors
    • 2 cups dry rice
    • 1 cup carrots
    • 1 cup celery
    • 4 tomatoes
    • 2 mild onions
    • 4 T Bar-b-que Spice Rub
    • 2 t Salish Sea Salt
    • Roasted Garlic Extra Virgin Olive Oil
    • Shredded cheddar or cheese of your choice
    • Lemon Citrus Olives (Optional)

    Preparation

    Cook rice as you normally would, adding Bar-b-que Spice Rub and Salish Salt to the water before cooking. While the rice is cooking coarsely chop the carrots, celery, tomatoes, and onions, putting them in a large mixing bowl when done. Wash, slice, and hollow bell peppers lengthwise so that you have eight boats (At this point you can take the bell peppers and place them cut side up on a preheated grill to give them char lines for presentation.) When rice is fully cooked add to mixing bowl of veggies. Drizzle with Garlic EVOO to taste. (While the exact amount of oil that you use is up to you, you want enough moisture so that the rice mixture is very sticking.) Mix well and generously spoon into bell pepper boats, placing boats in large, ungreased Pyrex pan. At this point the dish can be covered and refrigerated for up to 48 hours. Place uncovered in a preheated 450 degree oven for about 30-45 minutes. The exact cooking time will depend on the core temperature of the dish, if it is coming from the refrigerator it will take the whole 45 minutes, or more, to fully reheat. The bell peppers should be firm, but soft to the touch when they are done cooking. Once they are fully cooked, pull out of the oven, and sprinkle with the cheese, and place a single olive in the middle of the pepper (optional). Place back in the oven for 2-3 minutes to melt the cheese. Serve and enjoy!

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  5. Truffle Cheddar Grits

    Truffle Cheddar Grits

    Great for breakfast or brunch; just add 20 minutes to the bake time.
    Use quick cooking grits to save about 15 minutes of stirring. You can also make this a day ahead of time and bake in the morning For breakfast or brunch; just add 20 minutes to the bake time. (Thanks to Delynn from Spokane WA)

    Ingredients:
    • 2 T TOOC Truffle Olive Oil
    • 1 t sea salt
    • 3 ½ C skim milk
    • 2 C water
    • 1 ¼ C quick cook grits
    • 2 C shredded Cheddar Cheese
    • 1 t hot pepper sauce
    • ¼ t fresh ground pepper
    • 5 large eggs

    Preparation:
    In a large sauce pan heat olive oil over medium heat, add salt, water and ½ of the milk and bring to a boil. Gradually stir in grits with wire whisk. Stir constantly to avoid lumps. Reduce heat to low; cover and cook 5 minutes. Stir occasionally. Grits will be stiff. Remove from heat and blend in cheese.

    In a large bowl blend remaining ingredients with a whisk until incorporated. Gradually stir grits into egg mixture.

    Preheat oven to 325 degrees. Grease shallow 2 ½ quart casserole. Pour grits mixture into casserole. Bake 45 minutes, uncovered, until knife inserted in center comes out clean.

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  6. Poultry Dry Rub

    Poultry Dry Rub

    FOWL ALERT! Just the aroma of these familiar spices together will encourage you to make your favorite poultry dish. Learn More
    $8.50

  7. Baked Pancetta-Wrapped Endive

    Baked Pancetta-Wrapped Endive

    The rich, almost-grassy taste of the Rotture di Oro balances the pancetta and light endive to create a memorable flavor.
    Ingredients:
    • 18 paper-thin slices pancetta
    • 9 heads Belgian endive
    • 4 Tablespoons fresh lemon juice
    • 3 Tablespoons Rotture di Oro Olive Oil
    • Sea salt & fresh ground pepper
    • 1 clove garlic minced
    • Optional, lemon wedges

    Preparation:
    Trim stem side of each endive head being careful not to separate the leaves and cut lengthwise into quarters. Position a rack in the upper part of the oven and preheat to 400 degrees. Bring a large pot full of salted water to a boil. Add 3 tablespoons of the lemon juice and the endive quarters and cook for one minute. \r\n\r\n

    Transfer endive quarters to paper towels to drain then place in a bowl and drizzle with 1 tablespoon of Rotture di Oro Olive Oil. Toss well season with salt & pepper. Working with one endive quarter at a time, wrap a piece of pancetta around it encircling it in a spiral pattern. Arrange the wrapped endives in a single layer in a baking dish allowing ample space between them. Bake until the endives are tender when pierced with a knife and the pancetta begins to crisp on the edges, about 15 minutes.

    Meanwhile, in a small bowl, whisk together the remaining 1 tablespoon of Rotture di Oro olive oil and the garlic. Season to taste with salt & pepper.

    To serve, place the endive quarters on a warmed platter and drizzle with the vinaigrette. Serve hot or warm, garnished with lemon wedges.

    Yield: Serves 6 Learn More
  8. Tomato Basil Pasta

    Tomato Basil Pasta

    Your summer harvest of tomatoes will burst with pride!

    This simple recipe showcases our Fresh Basil Olive Oil, made with crushed organic California Basil. It is wonderful hot, but is also great the next day as a cold pasta salad.

    Ingredients

    • 1 Red Tomato
    • 1 Yellow Tomato
    • 1 Red Bell Pepper
    • 1 Yellow Bell Pepper
    • Pine Nuts, Toasted and Unsalted
    • 1 Pkg. Black Pepper Pasta
    • Fresh Basil Extra Virgin Olive Oil
    • Asagio Fresca Cheese

    Preparation

    Chop tomatoes and bell peppers into even bite sized pieces and put aside. Cook pasta until aldente and drain. Toss Fresh Basil EVOO, pasta, tomatoes, bell peppers, and pine nuts together. Coating everything with the EVOO. Sprinkle with fresh grated Asagio Fresca cheese and serve. This is wonderful hot, but is also great the next day as a cold pasta salad.

    Serves: 4

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  9. Spiced Rice

    Spiced Rice

    Rice with a kick. When the rice is finished cooking, immediately mix in whole Jalapeno Stuffed Olives to the rice and serve.
    Plan on preparing your favorite rice as you normally would. But first, add about 1 tablespoon of Picante Pepper Extra Virgin Olive Oil to the water for every cup of dry rice.

    When the rice is finished cooking, immediately mix in whole Jalapeno Stuffed Olives to the rice and serve. Learn More
  10. Rotture di Oro Olive Oil -   Fall Harvest

    Rotture di Oro Olive Oil - Fall Harvest

    1 Review(s)

    Limited Release Item! Available in Winter. Rotture di Oro (Italian for tears of gold) Olive Oil, is an exceptionally rich, Tuscan-style extra virgin olive oil that offers strong and grassy flavors. Learn More

    $20.99

  11. Fettuccine with Cashew, Mint and Cilantro Pesto

    Fettuccine with Cashew, Mint and Cilantro Pesto

    The flavors of basil, cilantro and lime bring this pasta dish to life.

    Try this unique pasta dish with cashew, mint and cilantro.

    Yield: Serves 6

    Ingredients

    • 1/3 C Cashews
    • 1 fresh Jalapeno pepper minced
    • 1 Tablespoon minced garlic
    • 1 Tablespoon fresh grated Ginger
    • 1/2 teaspoon ground Coriander
    • 1/3 cup plus 3 Tablespoons Roasted Garlic Reserve Olive Oil
    • 2 C fresh Cilantro leaves
    • 1/2 C fresh mint leaves
    • 1/3 C fresh parsley leaves (preferably flat leaf)
    • 1 1/2 Tablespoons fresh lime juice
    • Sea salt & fresh ground pepper
    • 1 lb dried fettuccine or other pasta

    Preparation

    Toast cashews on a baking sheet in a 350 degree oven until fragrant (approximately 5-7 minutes). Let cool. Place cashews in food processor and process until they form a rough paste. Add the next four ingredients and pulse several times until incorporated into the paste. Add the fresh herbs and 1/2 of the olive oil and process to make a rough paste again.

    Add the lime juice and the remaining olive oil and mix until smooth. Season to taste with the salt & pepper and set aside at room temperature. Meanwhile, make pasta according to package directions. Drain and transfer to a warmed platter. Pour sauce over pasta and toss well. Serve immediately.

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  12. Strawberry and Cucumber Salsa

    Strawberry and Cucumber Salsa

    A light and tangy-sweet summer salad that is refreshing and unique.
    Ingredients:
    • 1 English (hothouse) cucumber
    • 1/2 t. salt
    • 1 pint fresh strawberries
    • 2 scallions
    • 1 T. California Balsamico
    • 2 T. mint or parsley, chopped
    Preparation:
    Peel half of the cucumber, halve it crosswise (scooping out any seeds you may find). Cut each half lengthwise into strips, then cut the strips crosswise into small dice. Place in a colander over the sink or a rimmed plate or bowl, toss with salt and set aside for 10 to 15 minutes to draw out the juices. Hull strawberries, rinsing them only if they are sandy.

    Slice and place them in a bowl with the sliced white and tender green parts of 2 scallions. Rinse the diced cucumber, drain on paper towels and add to the strawberries and scallions. Stir in balsamic vinegar and chopped mint or parsley. Season to taste with sugar, salt and pepper.

    Serve at room temperature.

    Yield: Makes 2 cups Learn More
  13. Picante Breakfast Tacos

    Picante Breakfast Tacos

    Start your day off with our picante breakfast tacos! Wrap it all up in a taco or enjoy in a flour tortilla as burrito.

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  14. /

    Roasted Bell Peppers With Zahtar

    This zesty vegetarian recipe may be served warm or cold and is great served in a pita with a drizzle of Fajita Frenzy olive oil.

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  15. Picante English Muffin Pizza

    Picante English Muffin Pizza

    Picante English Muffin Pizza is a simple treat that will knock your socks off, courtesy of Judy Suleski. Learn More
  16. /

    Pasta Puttanesca

    Try this Pasta Puttanesca recipe made with the tears of our first harvest, Le Caprice de Nature Olive Oil and Trapani Sea Salt!

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  17. Habanero Flank Steak

    Habanero Flank Steak

    This zesty flank steak made with you spicy Habanero olive oil will knock your socks off!

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  18. /

    Pear & Bleu Cheese Salad

    Pear and Bleu Cheese Salad with carmelized pecans, avocado, TOOC Citrus Olive Oil and Pomegranate Vinegar.  That's about as robust as it gets!

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    $0.00

  19. Tuscan Tabouleh

    Tuscan Tabouleh

    This Rotture di Oro Tabouleh recipe makes the perfect side dish for your Mediterranean meal. Learn More
  20. /

    Sea Bass with Summer Tomatoes, Red Onion and Mint

    If you like sea bass, you'll love this recipe that showcases our rich, buttery Molto Burrosa extra virgin olive oil.

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