December Recipe Ideas
Stuffed Butternut Squash
Ingredients
2 Tbsp. SLO Olive Favolosa Extra Virgin Olive Oil
2 medium butternut squash, halved and seeded
Kosher salt and black pepper
1 lb. spicy breakfast sausage
4 garlic cloves, minced
1 small red onion, diced fine
6 oz. cremini mushrooms, trimmed and chopped
2 Tbsp. chopped fresh sage
1 cup kale (from 3 to 4 large leaves)
1 (8.5-oz.) bag microwaveable brown rice
1 cup grated gruyere (about 4 oz.)
1/4 cup chopped fresh parsley
1/4 cup freshly grated parmesan cheese
Directions
Preheat the oven to 400°F. Line a rimmed sheet pan with parchment paper.
Oil and season the squash with a generous pinch of salt and pepper. Place the squash cut side-down on the prepared sheet pan. Pierce the outside of the skin with a sharp paring knife several times. Roast until the squash is tender, 40 to 45 minutes.
Meanwhile, brown the sausage in a large skillet over medium high heat, crumbling it as it cooks, 5 to 6 minutes. Remove to a bowl. Add the garlic, onion, mushrooms, and sage to the skillet. Cook, stirring, until the mushrooms have released their moisture and the onions have softened, 5 to 6 minutes. Add the kale and brown rice, season with a generous pinch of salt and pepper, and stir well to heat through. Transfer the mixture to the bowl with the sausage. Add the gruyere and 2 tablespoons of the parsley. Stir to combine.
Remove the squash from the oven. Using a spoon, scrape some of the flesh from the neck of the squash, creating a small trench, adding the removed flesh to the bottom of the well where the seeds had been. Divide the filling mixture between the squash, filling up the seed well and the neck. Return the squash to the oven and bake until the cheese is fully melted and the filling is hot throughout, 10 to 12 minutes.
Serve hot, topped with the parmesan and remaining parsley.
Crab-Stuffed Mushrooms
Ingredients
1 lb. large baby bella mushrooms (about 24 mushrooms)
1 Tbsp. SLO Olive Arbequina Extra Virgin olive oil
1/2 tsp. kosher salt, divided
4 oz. cream cheese, room temperature
1/2 cup finely shredded cheddar cheese
1/4 cup finely shredded parmesan cheese
1 (2-oz.) jar of diced pimientos, drained and finely chopped
2 Tbsp. chopped parsley, plus more for garnish
2 garlic cloves, grated
8 oz. lump crabmeat, picked
1/4 cup panko breadcrumbs
1 Tbsp. unsalted butter, melted
Instructions
Preheat the oven to 400°F. Place a wire rack inside a foil-lined rimmed baking sheet; set aside.
Remove the stems from the mushrooms and wipe the caps clean using a paper towel; reserve the stems for another use, if desired. In a large bowl, toss the mushroom caps with the olive oil and 1/2 teaspoon of the salt. Arrange the mushrooms, cap side up, on the prepared baking sheet. Roast until the mushrooms are mostly tender and have released liquid onto the baking sheet, about 20 minutes.
Meanwhile, in the same medium bowl used to toss the mushrooms, stir together the cream cheese, cheddar, parmesan, pimientos, parsley, garlic, and the remaining 1/2 teaspoon of salt until well combined. Gently fold in the crabmeat.
In a small bowl, stir together the panko and butter. Set aside.
Stuff each mushroom cap with 2 to 3 teaspoons of the crab mixture and sprinkle with about 1/2 teaspoon of the panko. Return the stuffed mushrooms, cap side down, to the wire rack-lined baking sheet. Bake until the panko is golden brown and the crab filling is hot and melty, 15 to 20 minutes. Garnish with chopped parsley and serve immediately.
Cabbage Salad
Ingredients
1 cup pecans
1/4 cup SLO Olive red wine vinegar
1 Tbsp. whole-grain dijon mustard
2 tsp. honey
1/2 tsp. black pepper
1 garlic clove, grated
1 1/2 tsp. kosher salt
1/3 cup SLO Olive Tuscan Blend Extra Virgin olive oil
1/2 medium head purple cabbage, shredded (about 4 c.)
2 cups baby arugula (about 2 oz.)
1 cup flat-leaf parsley, finely chopped
6 green onions, thinly sliced
1 Granny Smith apple, cut into matchsticks
Instructions
Preheat the oven to 325°F.
On a baking sheet, spread the pecans in a single layer and bake until they are fragrant and lightly browned, 7 to 9 minutes. Transfer the pecans to a cutting board and let them cool completely. Coarsely chop.
In a mason jar, combine the vinegar, mustard, honey, pepper, garlic, and 1/2 teaspoon salt. Shake to combine. Add the oil, and shake again until fully combined.
In a very large bowl, toss together the cabbage, arugula, parsley, green onion, apple, all but 2 tablespoons of the chopped pecans, and the remaining 1 teaspoon salt. Pour the dressing over the cabbage, and toss well to coat.
Top with the reserved chopped pecans before serving.
Cranberry Martini
Ingredients
1 cup water
1 cup granulated sugar
1/2 cup thinly sliced peeled ginger
For the Martini:
2 oz. unsweetened cranberry juice
1/2 oz. SLO Olive Cranberry Balsamic
1 oz. ginger simple syrup
1 1/2 oz. vodka
1 oz. dry (white) vermouth
1/2 oz. lime juice
Fresh or frozen cranberries, to garnish
Lime twist, to garnish
Instructions
For the simple syrup: In a small saucepan over medium-high heat, combine the sugar and water. Once simmering, stir well to dissolve the sugar, then add the ginger. Reduce the heat to low and cook for 10 minutes. Cover, remove from the heat, and let sit for 45 minutes. Strain out the ginger and let the syrup cool to room temperature. Cover and refrigerate for up to 1 week.
For the martini: In a cocktail shaker filled half full with ice, combine the cranberry juice, balsamic, ginger simple syrup, vodka, vermouth, and lime juice. Cover and shake vigorously for about 15 seconds. Strain into a martini glass and garnish with a few fresh or frozen cranberries and a lime twist.
