Posts tagged oil
Gorgeous Food with Jena – Episode 1: Part 2 – Jena’s Tomato Salad
Sep 14th
Ingredients:
1-2 Heirloom Tomatoes per person.
Extra Virgin Olive Oil
Aged Balsamic Vinegar
Fresh Chopped Garlic
Basil Leaves
Sea Salt
Instructions:
1. Cut centers from heirloom tomatoes and place in large bowl.
2. Add fresh chopped garlic
3. Remove basil leaves from stems.
4. Stack basil leaves on top each other and roll into a cigar like fashion and slice to produce the basil chiffonade, then add to salad mix.
5. Pour in extra virgin olive oil and aged balsamic vinegar.
6. Spread a pinch of sea salt
7. Let sit in order for juices to enhance the flavor.
Gorgeous Food with Jena – Episode 1: Part 3 – Roasted Asparagus
Sep 14th
Ingredients:
Fresh picked Asparagus
Extra Virgin Olive Oil
Sea Salt
Instructions:
1. Line up asparagus stems and cut off all the white excess part of the stems.
2. Place asparagus, next to each other, in a baking pan and pour on a small amount of extra virgin olive oil and mix.
3. Spread a touch of sea salt
4. Roast at 425° for 10 Minutes.
3 Minute Gourmet – Opus Garden Organic Salad
Jul 4th
This month Michael brings us to the Opus garden where he shows us how to make an organic spring salad.
Directions:
Dressing – Add 3 parts olive oil to 1 part sherry vinegar from Spain and whisk, Next add salt and pepper, and just pluck off parsley and chives and mix in to complete dressing.
Salad – Peel the red carrots, dice cucumbers, and place dried tomatoes, pecan halves and sun dried cranberries all on the outsides of a plate. Next, in a bowl mix organic greens and add desired amount of dressing and place salad in middle of the plate and serve.
Ingredients: Dressing – Sherry Vinegar from Spain, Extra Virgin Olive Oil, Pepper, Salt, Parsley and Chives.
Salad – Organic Greens, Red Carrots, Dried Tomatoes, Diced Cucumbers, Toasted Pecans, Sun Dried Cranberries.
Next time on the 3 Minute Gourmet Mr. Long shows us how to make Chocolate Soup.
