Recipes
Insalata Caprese (Italian Salad made with Mozzarella, Tomato, and Basil)
Ingredients: tomato (preferably Heirloom), lettuce or spinach, mozzarella (preferably buffalo mozzarella), basil (preferably fresh), California extra-virgin olive oil, salt, pepper.
Preparation: Clean lettuce or spinach. Slice tomatoes (thick slices). Drain and slice mozzarella. Lay a bed of lettuce or spinach on serving plate (or individual serving plates). Place tomatoes on the greens of choice. Drizzle olive oil and sprinkle salt & pepper. Place a slice of mozzarella on each tomato, drizzle olive oil, top with basil (if you don't have fresh basil on hand, use a dry seasoning and sprinkle on top of the mozzarella). Enjoy!
Olive Tapenade & Goat Cheese
Ingredients: ·1 jar of B.R. Cohn's Olive Tapenade (green, black, or kalamata)) ·¼ cup plus 1 tablespoon walnuts ·¼ cup dried currants ·5 ounces soft goat cheese ·crusty bread
Preparation: Combine olive spread, walnuts, and currants in a medium size bowl. Slice bread. Spread 1 to 2 teaspoons of goat cheese on bread slices. Place 1 to 2 teaspoons of the olive mixture on top. Enjoy.
Simple Gourmet Tomato Soup
Ingredients: ·1 jar of favorite Gourmet Pasta Sauce ·Approximately 3 tablespoons of favorite California Extra Virgin Olive Oil ·16 oz chicken broth ·1 onion, chopped ·1 tablespoon tomato paste if thicker soup is desired ·Parmesan cheese (grated or shaved for a topping) ·salt & pepper
Preparation: Place chopped onion in a large pot and cook with olive oil and 2-3 tablespoons chicken broth about 5-8 minutes on medium heat. Add remaining broth and stir. Stir in entire jar of pasta sauce and tomato paste (if desired). Season with salt & pepper. Cook on medium low heat for about an hour stirring occasionally. Serve topped with parmesan cheese.
Salmon & Lemon Olive Oil
Ingredients: ·2 salmon fillets ·3 tablespoons honey (preferably raw honey) ·2 tablespoons aged balsamic vinegar ·¼ cup lemon olive oil ·1 tablespoon Lemon Olive Oil (Lucero Lemon or B.R. Cohn Meyer Lemon) ·salt & pepper
Preparation: Preheat oven to 450 degrees F. Combine honey and aged balsamic vinegar in a small bowl. Whisk in lemon olive oil and season with salt & pepper. Season both sides of the salmon fillets with salt & pepper. Lay fillets in a dish and pour honey, vinegar, and lemon olive oil mixture on top. Be sure to coat fillets well by turning over several times. Next, prepare a nonstick oven-ready pan for the fillets by warming it on medium heat and pouring in lemon olive oil. Allow olive oil to coat the bottom of the pan. Last, lay the 2 fillets in the pan and place in oven approximately 8 to 10 minutes.
Champagne Vinegar Potatoes
Ingredients: ·1 pound small red potatoes ·1 tablespoon champagne vinegar ·¼ cup lemon or mandarin olive oil (personal preference) ·salt and pepper
Preparation: Place potatoes in a large pot or sauce pan. Add enough cold water to cover the potatoes and bring to a boil. Lower heat and simmer about 15 minutes. Potatoes are ready when easily pierced with a knife. Drain potatoes and set aside. Next, in a small bowl, mix champagne vinegar and lemon or mandarin olive oil. Season with salt and pepper. Slice or chop the potatoes and place in a serving dish. Toss with champagne and oil dressing. Add additional salt and pepper to taste.
Porcini Mushroom, Parmesan, and Gorgonzola Risotto
Ingredients: ·1 package of Fungus AmongUs Dried Organic Porcini Mushrooms (or your favorite brand) ·4 cups chicken stock ·3 tablespoons butter ·1 medium onion, diced ·1 1/2 cups Arborio rice ·1/2 cup dry white wine (such as Sauvignon Blanc, Chardonnay, Chenin Blanc) ·1/2 cup grated Parmesan ·3/4 cup (3 ounces) Gorgonzola, crumbled ·salt & pepper
Preparation: Follow directions on the package of porcini mushrooms to rehydrate. Next, in a medium size saucepan, heat chicken stock to a simmer and keep warm over low heat. In a large, heavy saucepan, melt 2 tablespoons of butter over medium-high heat. Add onion and porcini mushrooms and cook until the onions are tender but not brown, about 3 to 5 minutes. Add the rice and stir. Then add the wine and simmer until the wine has almost evaporated, about 3 minutes. Add 1/2 cup of heated stock and stir until almost completely absorbed, about 4 to 6 minutes. Continue with remaining stock, adding 1/2 cup at a time, and allowing each addition to be absorbed (about 20 to 25 minutes). The rice should be tender to the bite and the mixture should be creamy. Remove the pan from the heat. Stir in the Parmesan and Gorgonzola cheeses. Salt and pepper to taste. Place risotto in a serving bowl and serve immediately.
Gamall's Cornbread
Ingredients: ·2 cups corn ·2 cups corn bread mix ·2/3 cup California extra-virgin olive oil ·4 eggs, beaten ·2 cups sour cream ·2 cups grated extra sharp cheddar cheese ·1 cup chopped onion ·8 oz diced green chilies
Preparation: Preheat oven to 350 degrees. Grease a 13 by 9 pan. In a medium sized bowl, combine all ingredients and blend well. Pour mixture into pan and bake 50 – 60 minutes.
Serve buttered or with Lemon Dipping Sauce(see above)
Kay's Leafy Greens, Fruit, and Cheese Salad
Ingredients: ·Spinach (or favorite leafy green) ·orange slices ·grapes ·apple slices ·strong cheese such as bleu cheese
Dressing (for one person) ·1 tablespoon Mandarin Olive Oil ·1/2 cup favorite California Extra Virgin Olive Oil ·1 teaspoon honey ·1 teaspoon Dijon mustard ·1 teaspoon white vinegar (such as Champagne, Chardonnay, Pear, White Balsamic, etc.) *I make this dressing to taste, not necessarily to exact measurements. Feel free to make adjustments and increase quantities based on servings needed.
Preparation: Whisk, or stir vigorously, all dressing ingredients in a medium size bowl. Place lettuce, fruit, and cheese into separate serving bowl. Drizzle dressing onto the salad. Toss. Salt and pepper to your taste.
Kay's Favorite Snack
ingredients for a sweet snack:
·Mandarin or lemon olive oil ·favorite nuts (mine are almonds, cashews, & macadamias ·raisins (or small bits of your favorite dried fruit)
Preparation for a single serving: Use a small bowl and place desired amount of nuts and dried fruit. Drizzle flavored olive oil on top. Enjoy with a spoon.
ingredients for a salty snack:
·favorite California olive oil ·favorite nuts (mine are almonds, cashews, & macadamias ·optional: raisins (or small bits of your favorite dried fruit) ·realsalt
Preparation for a single serving: Use a small bowl and place desired amount of nuts (and dried fruit if desired). Drizzle olive oil on top. Season with salt. Enjoy with a spoon.
Use the following conversion chart as a general guide for adapting butter in recipes.
1 teaspoon butter = ¾ teaspoon olive oil
1 tablespoon butter = 2 ¼ teaspoons olive oil
2 tablespoons butter = 1 ½ tablespoons olive oil
¼ cup butter = 3 tablespoons olive oil
1/3 cup butter = ¼ cup olive oil
½ cup butter = ¼ cup plus 2 tablespoons olive oil
2/3 cup butter = ½ cup olive oil
¾ cup butter = ½ cup plus 1 tablespoon olive oil
1 cup butter = ¾ cup olive oil
Ingredients: tomato (preferably Heirloom), lettuce or spinach, mozzarella (preferably buffalo mozzarella), basil (preferably fresh), California extra-virgin olive oil, salt, pepper.
Preparation: Clean lettuce or spinach. Slice tomatoes (thick slices). Drain and slice mozzarella. Lay a bed of lettuce or spinach on serving plate (or individual serving plates). Place tomatoes on the greens of choice. Drizzle olive oil and sprinkle salt & pepper. Place a slice of mozzarella on each tomato, drizzle olive oil, top with basil (if you don't have fresh basil on hand, use a dry seasoning and sprinkle on top of the mozzarella). Enjoy!
Olive Tapenade & Goat Cheese
Ingredients: ·1 jar of B.R. Cohn's Olive Tapenade (green, black, or kalamata)) ·¼ cup plus 1 tablespoon walnuts ·¼ cup dried currants ·5 ounces soft goat cheese ·crusty bread
Preparation: Combine olive spread, walnuts, and currants in a medium size bowl. Slice bread. Spread 1 to 2 teaspoons of goat cheese on bread slices. Place 1 to 2 teaspoons of the olive mixture on top. Enjoy.
Simple Gourmet Tomato Soup
Ingredients: ·1 jar of favorite Gourmet Pasta Sauce ·Approximately 3 tablespoons of favorite California Extra Virgin Olive Oil ·16 oz chicken broth ·1 onion, chopped ·1 tablespoon tomato paste if thicker soup is desired ·Parmesan cheese (grated or shaved for a topping) ·salt & pepper
Preparation: Place chopped onion in a large pot and cook with olive oil and 2-3 tablespoons chicken broth about 5-8 minutes on medium heat. Add remaining broth and stir. Stir in entire jar of pasta sauce and tomato paste (if desired). Season with salt & pepper. Cook on medium low heat for about an hour stirring occasionally. Serve topped with parmesan cheese.
Salmon & Lemon Olive Oil
Ingredients: ·2 salmon fillets ·3 tablespoons honey (preferably raw honey) ·2 tablespoons aged balsamic vinegar ·¼ cup lemon olive oil ·1 tablespoon Lemon Olive Oil (Lucero Lemon or B.R. Cohn Meyer Lemon) ·salt & pepper
Preparation: Preheat oven to 450 degrees F. Combine honey and aged balsamic vinegar in a small bowl. Whisk in lemon olive oil and season with salt & pepper. Season both sides of the salmon fillets with salt & pepper. Lay fillets in a dish and pour honey, vinegar, and lemon olive oil mixture on top. Be sure to coat fillets well by turning over several times. Next, prepare a nonstick oven-ready pan for the fillets by warming it on medium heat and pouring in lemon olive oil. Allow olive oil to coat the bottom of the pan. Last, lay the 2 fillets in the pan and place in oven approximately 8 to 10 minutes.
Champagne Vinegar Potatoes
Ingredients: ·1 pound small red potatoes ·1 tablespoon champagne vinegar ·¼ cup lemon or mandarin olive oil (personal preference) ·salt and pepper
Preparation: Place potatoes in a large pot or sauce pan. Add enough cold water to cover the potatoes and bring to a boil. Lower heat and simmer about 15 minutes. Potatoes are ready when easily pierced with a knife. Drain potatoes and set aside. Next, in a small bowl, mix champagne vinegar and lemon or mandarin olive oil. Season with salt and pepper. Slice or chop the potatoes and place in a serving dish. Toss with champagne and oil dressing. Add additional salt and pepper to taste.
Porcini Mushroom, Parmesan, and Gorgonzola Risotto
Ingredients: ·1 package of Fungus AmongUs Dried Organic Porcini Mushrooms (or your favorite brand) ·4 cups chicken stock ·3 tablespoons butter ·1 medium onion, diced ·1 1/2 cups Arborio rice ·1/2 cup dry white wine (such as Sauvignon Blanc, Chardonnay, Chenin Blanc) ·1/2 cup grated Parmesan ·3/4 cup (3 ounces) Gorgonzola, crumbled ·salt & pepper
Preparation: Follow directions on the package of porcini mushrooms to rehydrate. Next, in a medium size saucepan, heat chicken stock to a simmer and keep warm over low heat. In a large, heavy saucepan, melt 2 tablespoons of butter over medium-high heat. Add onion and porcini mushrooms and cook until the onions are tender but not brown, about 3 to 5 minutes. Add the rice and stir. Then add the wine and simmer until the wine has almost evaporated, about 3 minutes. Add 1/2 cup of heated stock and stir until almost completely absorbed, about 4 to 6 minutes. Continue with remaining stock, adding 1/2 cup at a time, and allowing each addition to be absorbed (about 20 to 25 minutes). The rice should be tender to the bite and the mixture should be creamy. Remove the pan from the heat. Stir in the Parmesan and Gorgonzola cheeses. Salt and pepper to taste. Place risotto in a serving bowl and serve immediately.
Gamall's Cornbread
Ingredients: ·2 cups corn ·2 cups corn bread mix ·2/3 cup California extra-virgin olive oil ·4 eggs, beaten ·2 cups sour cream ·2 cups grated extra sharp cheddar cheese ·1 cup chopped onion ·8 oz diced green chilies
Preparation: Preheat oven to 350 degrees. Grease a 13 by 9 pan. In a medium sized bowl, combine all ingredients and blend well. Pour mixture into pan and bake 50 – 60 minutes.
Serve buttered or with Lemon Dipping Sauce(see above)
Kay's Leafy Greens, Fruit, and Cheese Salad
Ingredients: ·Spinach (or favorite leafy green) ·orange slices ·grapes ·apple slices ·strong cheese such as bleu cheese
Dressing (for one person) ·1 tablespoon Mandarin Olive Oil ·1/2 cup favorite California Extra Virgin Olive Oil ·1 teaspoon honey ·1 teaspoon Dijon mustard ·1 teaspoon white vinegar (such as Champagne, Chardonnay, Pear, White Balsamic, etc.) *I make this dressing to taste, not necessarily to exact measurements. Feel free to make adjustments and increase quantities based on servings needed.
Preparation: Whisk, or stir vigorously, all dressing ingredients in a medium size bowl. Place lettuce, fruit, and cheese into separate serving bowl. Drizzle dressing onto the salad. Toss. Salt and pepper to your taste.
Kay's Favorite Snack
ingredients for a sweet snack:
·Mandarin or lemon olive oil ·favorite nuts (mine are almonds, cashews, & macadamias ·raisins (or small bits of your favorite dried fruit)
Preparation for a single serving: Use a small bowl and place desired amount of nuts and dried fruit. Drizzle flavored olive oil on top. Enjoy with a spoon.
ingredients for a salty snack:
·favorite California olive oil ·favorite nuts (mine are almonds, cashews, & macadamias ·optional: raisins (or small bits of your favorite dried fruit) ·realsalt
Preparation for a single serving: Use a small bowl and place desired amount of nuts (and dried fruit if desired). Drizzle olive oil on top. Season with salt. Enjoy with a spoon.
Use the following conversion chart as a general guide for adapting butter in recipes.
1 teaspoon butter = ¾ teaspoon olive oil
1 tablespoon butter = 2 ¼ teaspoons olive oil
2 tablespoons butter = 1 ½ tablespoons olive oil
¼ cup butter = 3 tablespoons olive oil
1/3 cup butter = ¼ cup olive oil
½ cup butter = ¼ cup plus 2 tablespoons olive oil
2/3 cup butter = ½ cup olive oil
¾ cup butter = ½ cup plus 1 tablespoon olive oil
1 cup butter = ¾ cup olive oil
