Recipes
Bruschetta Trio
Directions:
In a large frying pan, heat 4 tablespoons Wild Mushroom & Sage oil with the Butter oil over medium high heat. Add the mushrooms, minced garlic, salt, 1/8 teaspoon pepper and sage. Cook, stirring occasionally, until the mushrooms are golden, about 5-10 min. Stir in the chopped parsley and remove from heat. In a blender or food processor, pulse the olives, parsley leaves, smashed garlic, anchovy paste, Garlic oil, lemon juice, and ¼ teaspoon pepper to a coarse puree. Dice tomatoes and finely chop 6-8 leaves of basil. Add 4 tablespoons Basil oil, salt and pepper to taste. Spread the mushroom mixture, olive tapenade, and tomato basil topping on the Bruschetta slices and serve!
Prep Time: 20 minutes
Cook Time: 10 minutes
Makes: 12 serving(s)
Ingredients:
4 tablespoons Bodacious Olive Wild Mushroom and Sage olive oil
8 tablespoons Bodacious Olive Garlic olive oil
4 tablespoons Bodacious Olive Basil olive oil
2 teaspoons Bodacious Olive Butter olive oil
¾ lb mushrooms, finely chopped
3 cloves garlic, 2 minced, 1 smashed
¼ teaspoon salt Freshly ground black pepper
¼ teaspoon dried sage
1 tablespoon chopped flat-leaf parsley
1/3 cup lightly packed leaves
½ cup pitted green olives
½ teaspoon anchovy paste
1½ teaspoon lemon juice
4 plum tomatoes
Fresh basil
Bruschetta toasts or crostini.
Goat Cheese Marinated with Fig Balsamic Vinegar
Directions:
Combine the Fig Balsamic vinegar with the garlic, thyme, pepper, and olive oil. Place the sliced roll of Chevre in a small container. Pour the balsamic vinegar mixture over the Chevre, cover, and then refrigerate at least 2 hours (or up to a week). Serve over crostini or spread on crackers. I add several chopped dried mission figs to the mixture.
Prep Time: 10 minutes
Cook Time: 0 minutes
Makes: 10 serving(s)
Ingredients:
3 tablespoons of Fig Balsamic Vinegar
2 cloves garlic, finely chopped
1 tablespoon fresh thyme
chopped cracked black pepper
1/3 cup Bodacious olive oil
6 oz. roll of Chevre (goat cheese),sliced into 1/2 inch rounds
1/2 inch rounds Chopped dried Mission Figs
PASTA
Ingredients:
1 kg of pasta
2 tbsp olive oil
1 clove of garlic, chopped
1/2 cup zucchini, chopped
1 cup chopped heirloom tomatoes
chopped basil
Salt and pepper to taste
Directions:
In a large pot, boil water.
Add pasta and cook for 8-10 minutes.
Meanwhile, in a large pan, warm the olive oil over medium hear.
Add garlic and stir until slightly brown and fragrant.
Add zucchini and stir 3-5 minutes.
Add tomatoes and continue to cook until tomatoes are slightly soft.
Season with salt, pepper, coriander and chopped basil.
Drain pasta and put in a large bowl.
Toss in fresh veggies and serve.
STIR FRY VEGGIES
Ingredients:
1 tbsp Bodacious sesame oil
1small yellow onion, sliced into strips
4 heads baby bok choy, chopped
6 fresh shiitake mushrooms, sliced
Sesame seeds
Directions:
Heat oil in a frying pan. Add onion, turn heat down and cook 5 minutes, stirring occasionally. Add shiitakes, bok choy, mirin and tamari. Cover and cook 3 minutes.
Serve while hot!