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Ingredients:
Coarse sea salt (French or Hawaiian is better.)
1 lb fresh asparagus
Coeur d’Olives Extra-Virgin Garlic Infused Olive Oil
Snap the tough ends off of the asparagus. Place flat in a roast pan. Pre-heat oven to 350 degrees. Pour the garlic oil over the asparagus and slide back and forth in the pan to ensure complete coverage. Sprinkle with sea salt and bake in oven for 10 minutes. Remove and serve immediately.
Ingredients:
2 T Coeur d’Olives Garlic Infused Extra-Virgin Olive Oil
4 cloves of chopped garlic
1 tin flat anchovies, drained (optional)
1/2 tsp. crushed red peppers
1/3 cup Coeur d’Olives Kalamata Greek Olive or Tuscany Style Tapenade
3 T capers
1 32 oz. can crushed tomatoes
1 14.5 oz. can diced tomatoes, drained
A few grinds of black pepper
1/4 cup chopped flat leaf parsley
1 lb. spaghetti or pasta of your choice. We like angel hair.
Heat a pot of salted water for the pasta. While you wait for the water to boil make the sauce. In a large skillet over medium high heat add the oil, garlic, anchovies, and crushed pepper. Saute until garlic is soft and anchovies melt. Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat and simmer for 8 to 10 minutes. Cook the pasta al dente. Drain and toss with the sauce. Top with grated Pramigiano Reggiano or Romano cheese and serve with crusty bread and a Ceasar Salad.
This is a flavorful variation on a traditional favorite that is sure to become a staple from now on.
Ingredients:
2 lbs baking potatoes, peeled and cut into 1-inch chunks
1 T butter
1/2 cup heavy cream or milk
1/2 cup Coeur d’Olives Garlic Infused Oil
chopped chives for garnish
Boil potatoes in a large pot of salted water until fork tender. Drain and put back in the pot. Add cream, butter, garlic oil and mash until smooth and creamy. Season with salt and pepper. Transfer to a serving dish and top with chopped chives. Serve with mushroom gravy. Yum.
This dip is very quick and easy to make but tastes very “gourmet”.
Ingredients:
2 T. almonds (We use marcona.)
1 slice heavy white sandwich bread torn into pieces
1 cup drained jarred roasted red peppers
3 T Coeur d’Olives Garlic-Infused Extra Virgin Olive Oil
salt and cayenne pepper
2 T chopped fresh parsley
1 1/2 lbs. extra large shrimp, peeled and deveined
Pulse almonds in food processor until roughly chopped. Add the bread and 1 T of the garlic oil. Transfer to bowl. Add the peppers, another T of the garlic oil, a dash of salt and pepper and pulse until smooth. Transfer to a bowl.
In a skillet, add a T of garlic oil and heat to medium high. Add bread crumb mixture and cook, stirring until golden brown, about 5 minutes. Transfer to medium bowl and stir in parsley.
Pat shrimp dry and season with salt and pepper. Heat 1 T garlic oil in skillet over medium high heat until smoking. Add shrimp and cook until lightly browned, about 1 minute per side. Transfer to plate and sprinkle with bread crumbs. Serve with sauce.