August Recipe Ideas
Enjoy the last days of Summer
Linguini and Clams
Ingredients
12 ounces linguini
4 tablespoons butter unsalted butter
2 tablespoons SLO Olive extra virgin olive oil
8 cloves garlic finely chopped
1 tablespoons calabrian chili paste or (harissa or sambal)
¾ cup dry white wine such as Sauv Blanc
Freshly ground black pepper to taste
2 pounds manila clams scrubbed
¼ cup chopped fresh parsley plus more for garnish
¼ chopped fresh chives
1-2 lemons zested and juiced
Directions
Cook the pasta until al dente. Reserve ¼ cup of the pasta water, then drain the pasta and return it to the cooking pot.
Meanwhile, in a large skillet, heat the butter and olive oil over medium heat. Once melted, add the garlic and calabrian chili paste and cook until the garlic is fragrant about 60 seconds. Add the wine and pepper, increase the heat slightly, and cook until bubbling, about 2 minutes. Add the clams, increase the heat, cover, and cook just until the clams open, about 3 minutes.
If any clams don’t open, discard them and transfer the opened clams to the pasta pot. Taste the sauce and adjust salt and pepper as needed.
Warm through over medium heat, adding the reserved pasta water as needed to help make it extra saucy. Toss in the parsley, chives, lemon zest and lemon juice. Garnish with extra herbs and serve as needed.
Notes: Make sure and serve some crusty bread on the side to soak up every last drop.
Originally posted on www.whatsgabycooking.com
Stuffed Eggplant
Ingredients
1 1/2 tsp. ground coriander
1 1/2 tsp. ground cumin
1 1/2 tsp. black pepper
1 tsp. paprika
1/4 tsp. crushed red pepper flakes
1/4 tsp. ground cinnamon
3 medium eggplants (about 1 lb. each)
2 tsp. kosher salt
3 Tbsp SLO Olive extra virgin olive oil, plus more for drizzling
3/4 cup couscous (not pearled)
1 medium yellow onion, chopped
1 red bell pepper, chopped
1/2 lb. ground beef (85/15)
3 garlic cloves, finely chopped
1 (15-oz.) can diced tomatoes
1 Tbsp lemon juice
1 cup cilantro, chopped
1/4 cup whole milk Greek yogurt
Directions
Preheat the oven to 425°F.
In a small bowl, combine the coriander, cumin, black pepper, paprika, crushed red pepper flakes, and cinnamon.
Cut the eggplants in half and place on a baking sheet. Rub 1 teaspoon of the salt into the eggplant flesh. Drizzle the eggplants with 1 tablespoon of the oil. Rub with 4 teaspoons of the spice mixture.
Bake the eggplant, cut-side up, until tender, 30 to 35 minutes.
Meanwhile, bring ¾ cup water to a boil in a small saucepan. Stir in the couscous, 1 tablespoon of the oil, and ¼ teaspoon of the salt. Cover, and remove from the heat. Allow to sit for 5 minutes before fluffing with a fork.
In a large skillet, heat the remaining 1 tablespoon oil over medium heat. Add the onion and bell pepper, and cook until soft and translucent, 3 to 5 minutes. Add the beef, and cook, crumbling with a wooden spoon, until no longer pink. Stir in the garlic, the remaining ¾ teaspoon salt, and remaining spice mixture; cook until fragrant. Stir in the diced tomatoes with their juices. Bring the mixture to a gentle simmer and cook for 5 minutes so the flavors combine.
Add the couscous, lemon juice, and three-quarters of the cilantro to the beef mixture, and gently fold to combine. Remove from the heat and keep warm.
Transfer the eggplant halves to a serving platter. Using a fork, pull the eggplant flesh apart to make room for the filling, being careful not to pierce the skin. Divide the beef filling among the eggplant halves. Top each with some yogurt, a drizzle of oil, and sprinkle with the remaining cilantro.
Originally posted on www.thepioneerwoman.com
Vanilla Ice Cream with OIive Oil and Sea Salt
Ingredients
Favorite vanilla ice cream
SLO Olive extra virgin olive oil (SLO Olive Meyer Lemon or Blood Orange if you want another flavor experience)
sea salt flakes
Instructions
Place 2-3 scoops of vanilla ice cream in a cup or bowl
Drizzle SLO Olive olive oil over the ice cream
Sprinkle a pinch of sea salt over the top
Sit back and enjoy something spectacular
Originally posted on www.honestlyyum.com
