April Recipe Ideas
Spring is here
Honey Ginger Stir-Fry
Ingredients
For the Honey Ginger Sauce:
½ cup soy sauce
1 tablespoon cornstarch
½ cup SLO Olive Honey Ginger Balsamic vinegar
¼ cup sesame oil
⅓ cup honey
1 teaspoon garlic powder
2 teaspoon freshly grated ginger
pepper to taste
For the Stir Fry:
2 tablespoon sesame oil for the pan
3 large carrots - washed, peeled and ½" cut on bias
1 medium sweet onion - quartered and sliced
3 cloves fresh garlic - finely chopped
2 cups broccoli florets, snap peas or snow peas
3 cups cooked chicken - shredded or thinly sliced
⅓ cup fresh cilantro - chopped
⅓ cup scallions - ends trimmed and sliced on the bias
3 cups cooked white rice - (approximately 1 ½ cups dry rice)
Directions
In a small bowl, add your cornstarch. Gradually add the soy sauce to the cornstarch, making a slurry and allowing the cornstarch to dissolve. Stir until no lumps remain from the cornstarch. Combine the remaining ingredients for the sauce. Set aside.
Cook white rice by package instructions.
Heat the oil over medium heat in a large frying pan. Add carrots and onions to pan. Allow to heat through and soften some. Add the garlic and continue to cook for 2-3 minutes, stirring frequently to prevent sticking or burning.
Add the broccoli, chicken and sauce mixture. Let the sauce come to a boil and thicken. Continue stirring frequently. Once heated through and veggies are all cooked, turn off heat and add the cilantro and scallions. It is ready to serve with rice.
Originally posted: https://athomewithshay.com
Braised Spring Vegetables
Ingredients
Green Olive Pesto:
¼ cup La bella green olives, pitted
1 garlic clove, peeled and finely chopped
1 teaspoon of fresh lemon juice
½ cup Italian parsley leaves, stems removed (about one handful)
¼ of sea salt (plus more to taste)
¼ cup SLO Olive EVOO (plus more if necessary)
Braised Vegetables:
2 Tablespoons butter (or olive oil for vegan)
1 clove of garlic, peeled and finely minced
1 small bunch young carrots (about ½ pound), peeled and sliced in two lengthwise
1 bunch radishes (about ½ pound), green tops removed and sliced in quarters
1 small bunch asparagus (about ½ pound), bottoms trimmed
1 small fennel bulb, trimmed, cut into ⅛ths lengthwise
¼ teaspoon sea salt
¼ teaspoon freshly ground pepper
½ cup filtered water
Instructions
Green Olive Pesto:
Place all the ingredients up until the olive oil into the bowl of a food processor and pulse until coarsely chopped.
Turn on food processor and slowly drizzle in the olive oil until well incorporated. Set aside and make the braised vegetables.
(Pesto can be made ahead of time and stored in the refrigerator. This recipe makes more than what you will need for one time. Use leftovers as you would any pesto.)
Braised Vegetables:
Heat the butter or olive oil in a large sauté pan over medium-low heat. Add the garlic and cook stirring, until just fragrant, about 1 minute (don’t brown).
Add the vegetables to the pan and season with salt and pepper and cook, stirring for about 1 to 2 minutes.
Add water cover pan and cook over low heat until the vegetables are tender but still firm, about 5 more minutes.
Remove vegetables from the pan with a slotted spoon and set aside.
Turn heat up to medium-high and cook down any leftover braising liquid for a few minutes to reduce by about half.
Toss the vegetables with a few spoonfuls of pesto and pour the reduced braising liquid over the top. Serve warm or at room temperature.
Originally Posted: https://gourmandeinthekitchen.com
Strawberry Balsamic and Olive Oil Breakfast Cake
Photo by James Ransom
Ingredients
Glaze and strawberry spiral
1 pound fresh strawberries
1/2 cup brown sugar
1/2 cup golden balsamic vinegar
2 tablespoon olive oil
1 tablespoon honey
Cake
1 cup sugar
1/4 cup SLO Olive Strawberry balsamic vinegar
1/2 cup buttermilk
3 eggs
1 3/4 cup cake flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup Meyer Lemon olive oil
Instructions
Preheat the oven to 350 degrees F.
Spray an 8-inch cake pan with olive oil spray. Line the bottom with a circle of parchment paper (this is an important step -- it will help your cake release from the pan after baking without disturbing the arrangement of your strawberries). Spray again with olive oil.
Remove stems and slice strawberries vertically. Arrange them in a spiral, starting with the outside layer and overlapping slightly at the bottom of the cake pan.
Combine the brown sugar, balsamic vinegar, olive oil, and honey in a stainless steel pan and whisk to emulsify. Bring to a boil and stir frequently until thickened enough that it drips more slowly from your stirring spoon. Remove from heat and pour carefully over the arranged strawberries.
To make the cake batter, start by whisking together in one bowl the sugar, buttermilk, vinegar, and eggs.
In another bowl, whisk together your dry ingredients: the flour, baking powder, and salt.
Add your wet ingredients to your dry ingredients in three stages, stirring to incorporate each time.
Add your olive oil in 3 stages, folding and stirring to incorporate each time.
Slowly and carefully pour the batter over the strawberries. Don't pour too rapidly, or you'll displace your carefully-arranged spiral.
Bake for approximately an hour. The cake is done when the top is golden and it has pulled away slightly from the edges of the pan.
Cool for 10 minutes, and then run a knife between the cake and the pan to make sure it is completely loosened.
Put a flat plate atop the pan, and then, using potholders to protect your hands, quickly flip the cake while holding the plate tightly to the pan.
Slowly lift the pan, and the cake will be sitting, covered in parchment paper, on the plate. Peel off the parchment paper and be greeted by a beautiful spiral of sweet-tart fruit atop a golden cake.
Originally posted: https://food52.com
