Mediterranean tuna and bean salad

This tuna and bean salad is packed with protein and fiber and is quick to prepare. For extra flavor, add a pinch of crushed red pepper or cayenne.

Ingredients:

– 8 cups mixed salad greens
– 1 15- to 19-ounce can beans (feel free to use, chickpeas, rinsed kidney beans or black-eyed peas)
– 1 large red bell pepper, finely diced
– 2 5-ounce cans water-packed chunk light tuna, drained and flaked
– ½ cup red onion, finely chopped
– ½ cup fresh parsley, chopped
– 4 teaspoons capers, rinsed
– 1½ teaspoons fresh rosemary, finely chopped
– ½ cup lemon juice, divided into 2
– 4 tablespoons Olé extra virgin olive oil
– Freshly ground pepper
– ¼ teaspoon salt
– Sea salt

Serves 4

Procedure:

1. Combine beans, tuna, bell pepper, onion, parsley, capers, rosemary, ¼ cup lemon juice and 2 tablespoons oil in a medium bowl.

2. Season with pepper.

3. Combine the remaining ¼ cup lemon juice, 2 tablespoons oil and salt in a large bowl.

4. Add salad greens; toss to coat.

5. Divide the greens among 4 plates.

6. Top each with the tuna salad.

Enjoy!

Recipe from: EatingWell Magazine, July/August 2009

 

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Spinach Pesto Pasta with Chicken Recipe

With 20 minutes to prepare and 20 minutes to cook, this fresh and healthy recipe serves four and is sure to impress.

Ingredients:
-Coarse salt
-1 bunch spinach, tough stems removed
-1 cup packed Fresh Basil leaves
-3 tablespoons pine nuts
-1 garlic clove, peeled
-Fine sea salt
-6 tablespoons Olé extra virgin olive oil
-1 pound strozzapreti (or other short pasta)
-2 1/2 cups roasted chicken, finely shredded, at room temperature
-Olé extra virgin olive oil, for drizzling
-2 ounces ricotta cheese, very thinly sliced

Directions
1. Bring a large pot of salted water to a boil.
2. Combine the spinach, basil, pine nuts, garlic, and 1/2 teaspoon fine sea salt in a food processor.
3. With the machine running, add the oil in a slow and steady stream; stiring until smooth.
4. Cook the pasta in the boiling water until al dente.
5. Keep 1/4 cup of the cooking liquid, drain the pasta, then add it back to the pot off the heat.
6. Immediately add the pesto and chicken, and stir to combine thoroughly.
7. Moisten with 2 tablespoons of the pasta cooking liquid, or more, if desired.

**Serve immediately, drizzled with a touch of Olé extra virgin olive oil and topped with the cheese and extra salt to taste.

 

 

Spinach Pesto Pasta

Coconut-Vegetable and Cashew curry

cococurry

A delicious and exotic one-hour meal.
Recipe from “Fresh & Fast Vegetarian”

Ingredients
2 tsp. cumin seeds
2 cups diced (½ inch) unpeeled eggplant (about 8 ounces)
1 can (15–16 ounces) chickpeas, rinsed and drained
2 cups ½-inch cauliflower florets (from ½ small head, cored and thick stems removed)
1 cup diced (½ inch) carrot
1 cup diced (½ inch) onion
1 cup ½-inch lengths green beans (about 4 ounces)
2–3 tsp. minced seeded jalapeño or serrano pepper, plus more to taste
1 Tbsp. Madras curry powder
1 garlic clove, grated
1 tsp. coarse salt
1 Tbsp. finely chopped peeled fresh ginger
½ tsp. ground turmeric
1 can (13.5 ounces) regular or light coconut milk
½ cup coarsely chopped roasted unsalted cashews
¼ cup finely chopped fresh cilantro
¼ cup Olé extra virgin olive oil

Directions
1. Heat the Olé extra virgin olive oil in a large pan over medium-low heat for a few minutes

2. Add the cumin seeds and cook, stirring, until they are slightly darker (approx. 2 minutes).

3. Add the chickpeas and eggplant and cook, over medium-high heat while sturring for 5 minutes.

4. Add the carrot, onion, green beans, cauliflower, jalapeño, ginger, curry powder, garlic, salt and turmeric. Cook, stirring, for five minutes, maintaining a steady sizzle.

5. Add the coconut milk and bring to a boil. Cook, stirring occasionally, over medium heat until thickened and the vegetables are tender, (approx. 10 minutes).

6. Spoon the curry into a serving bowl. Sprinkle with the cilantro and cashews and serve.

Enjoy!

Makes 4-6 servings.

 

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Homemade pizza sauce with Olé extra virgin olive oil

Who doesn’t like pizza?  How about making your own delicious pizza sauce using Olé extra virgin olive oil.

Ingredients:

1 (28 ounce) can tomato puree
1 (28 ounce) can diced tomatoes
6 cloves garlic, finely chopped
1 tablespoon brown sugar
1 tablespoon Italian seasoning
1 teaspoon dried basil
1/2 teaspoon red pepper flakes
3 tablespoons Olé extra virgin olive oil

Procedure:

1. In a large saucepan combine tomato puree, diced tomatoes, garlic, brown sugar, Italian seasoning, basil, and red pepper flakes and bring to a boil

2. Reduce heat to low and simmer uncovered until sauce is thickened (about 30 minutes)

3. Stir in Olé extra virgin olive oil into tomato sauce and simmer until hot, (1 to 2 more minutes)

Enjoy!

Tomato Basil Pasta with Olé extra virgin olive oil

A simple delicious dish.  It refrigerates well and can be served as a cold pasta salad.

Ingredients

2 cups diced tomatoes

1 small onion, finely chopped

6 tablespoons Olé extra virgin olive oil

2 cloves crushed garlic

6 leaves fresh basil, torn

10 ounces fusilli pasta

3 tablespoons grated Parmesan cheese, or to taste

1 1/2 cups crumbled feta cheese

Salt and ground black pepper to taste

Procedure:

  1. Stir tomatoes, onion, Olé extra virgin olive oil, garlic, and basil together in a bowl
  2. Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, occasionally stirring, until cooked through but firm to the bite, (approximately 12 minutes)
  3. Drain
  4. Toss warm pasta with feta cheese and Parmesan in a large bowl
  5. Stir tomato mixture into pasta and season with salt and pepper

Enjoy!

Olé extra virgin olive oil black cod poached Alaska with herbs

Get elegant with this light delicious entrée

 

Ingredients needed:

1 Tablespoon Olé extra virgin olive oil

1 Medium red bell pepper, diced

1 Medium onion, diced

2 Stalks of celery, chopped finely

4 Garlic cloves, chopped

1/2 Cup dry white wine

1 Tablespoon of thyme leaves

4 Cups chicken, fish, or vegetable broth

2 – 3 Cups Olé extra virgin olive oil (enough to cover fish fillets)

4 Alaska black cod fillets, (approximately 4-ounces each), fresh or thawed

 

Directions:

Sauté onion, red pepper and celery in 1 tablespoon olive oil in a stockpot until soft (about 5 minutes).

Stir in garlic and continue cooking 5 minutes.

Stir in wine and thyme.

Add broth and cook 5 to 10 minutes,

Turn off heat, cover and keep warm.

While vegetables are cooking, in a shallow high-sided, heavy pan or stockpot, heat 2-1/2 cups extra virgin olive oil over low heat until oil appears wavy.

Add salt and pepper to Alaska Black Cod fillets.

Add fillets to Olé extra virgin olive oil, making sure the fillets are covered, adding additional oil, if needed.

Turn up heat to medium and poach 10 to 12 minutes, cooking just until fillets are fully opaque throughout.

Remove fillets with slotted spoon and place each fillet in a shallow soup or pasta bowl. Divide broth over fillets; garnish with fresh herbs.

 

Enjoy!

Smoked salmon omelette with Olé extra virgin olive oil olive oil

A delicious and quick omelette with smoked salmon.

Ingredients needed

  • 3 medium-sized eggs
  • 15g (½ oz) unsalted butter
  • 40g (1½ oz) smoked salmon, roughly chopped
  • ½ tsp Olé extra virgin olive oil olive oil
  • Salt and freshly ground black pepper

Method

  1. Beat the eggs together in a bowl and season to taste, with salt and black pepper.
  2. Heat the butter in an omelette pan until it begins to foam. Pour in the beaten eggs and cook for a few seconds, until the bottom of the omelette is lightly set.
  3. Push the set parts of the omelette into the uncooked centre of the omelette. Cook again, until the omelette has set further, then push the set parts into the centre of the omelette again.
  4. Repeat the process until the eggs have just set but the omelette is still soft in the centre.
  5. Place two-thirds of the smoked salmon into the centre of the omelette and cook for 30 seconds.
  6. Remove from the heat and tilt the pan slightly to move the omelette to the edge of the pan. Slide the omelette onto a serving plate, then shape it into a neat roll. Brush the omelette with Olé extra virgin olive oil olive oil and serve.

Enjoy!