Cheesy Tortelloni with Sauteed Vegetables

1 garlic clove chopped
3/4 lb.  cremini mushrooms, sliced thick
1 lb. mixed summer squash (zucchini and yellow squash), quartered
1/4 cup Wild Mushroom and Sage Extra Virgin Olive Oil
1 lb. fresh or frozen cheese tortelloni
1/3 cup grated Parmesan
2 tbsp snipped chives

Bring a large pot of water to boil (drizzle a few drops of olive oil into it to keep pasta from sticking). Heat the Wild Mushroom and Sage Extra Virgin Olive Oil in a deep skillet. Sauté the vegetables and mushrooms over medium-high heat for about 5 minutes. Cover and keep warm.

Add the pasta to the boiling water and cook according to package directions. Toss the pasta in with the mushrooms and vegetables, then sprinkle with chives and Parmesan.

A Spicy Olive Christmas

We hope you had a very Merry Christmas with your friends and family! And we can’t wait to hear about the ways you used our products to spice up your favorite foods this holiday. Here’s some of what we had…





For the salad, we used Persian Lime Extra Virgin Olive Oil and Pomegranate Quince White Balsamic Vinegar to dress baby field greens topped with feta cheese and pomegranate seeds.




For the main course, we made beef tenderloin, potatoes, and asparagus. The beef tenderloin was marinated with Tuscan Herb and Garlic extra virgin olive oils and rubbed with Bologna  Seasonella Salt Mix. Then it was cooked in the oven at 425F until it reached an internal temperature of 150F.

The potatoes were cubed and sprinkled with 1/4c Tuscan Herb Olive Oil and the Seasonella Sea Salt Blend. After placing the potatoes in the oven for 40 minutes at 425F, they come out browned and with a touch of crispiness.

Finally, the asparagus was coated in Garlic olive oil, sea salt and pepper and roasted in the oven.





This whole meal just needs the Tuscan Herb extra virgin olive oil, Seasonella sea salt blend as well as the Persian Lime extra virgin olive oil and Pomegranate Quince balsamic vinegar for the salad dressing. It was festive and delightful!

Coconut

Flavor: Rich, creamy, fresh coconut


Complements: Salad, fruit, soup, vegetables, seafood, chicken, pork


Oil Pairings: Garlic, Harissa, Persian Lime, Herbs de Provence, Roasted Sesame Oil


Ideas:



  1. Sauté shrimp in Persian Lime EVOO, finish with a drizzle of Coconut Balsamic Vinegar
  2. Combine with Persian Lime EVOO and use as coleslaw dressing
  3. Caramelize baby carrots in a sauté pan
  4. Combine with Garlic EVOO for a great Thai flavor
  5. Combine with Herbs de Provence EVOO for salad dressing
  6. Drizzle over any lobster dish
  7. Splash in Mimosa

Cinnamon Pear

Flavor: Sweet, rich, cinnamon with the hint of pears


Complements: Salad, fruit, dessert, pork, oatmeal


Oil Pairings: Blood Orange, Butter, Chipotle, Frantoio, Garlic, Harissa, Lemon, Persian Lime, Wild Mushroom & Sage, Roasted Sesame Oil


Ideas:



  1. Combine with Blood Orange or Persian Lime EVOO for a salad dressing on spinach or arugula salad, then add fresh strawberries, Roasted French Walnut Oil, mandarin orange slices and feta cheese; or caramelize pears or apples and substitute goat cheese for feta
  2. Drizzle on yogurt, on ice cream, or over apple crisp
  3. Use as a glaze on grilled salmon or on ham
  4. Marinate with Garlic EVOO for sweet and savory chicken
  5. Drizzle over fresh pears for a great after-school snack!

Blenheim Apricot

Flavor: Juicy, sweet, slightly tart Blenheim apricots

Complements: Salad, fruit, pork, fish, seafood

Oil Pairings: Arbequina, Basil, Chipotle, Garlic, Harissa, Hojiblanca, Leccino, Lemon, Picual, Wild Mushroom & Sage

Ideas:

  1. Brush on before grilling fruit kabobs
  2. Use by itself or combine with Basil or Lemon EVOO for a great salad dressing
  3. Combine with Garlic or Chipotle EVOO to marinate pork tenderloin or chicken
  4. Combine in sparkling mineral water for a refreshing thirst quencher

Dark Chocolate

Flavor: Sweet, rich dark chocolate


Complements: Salads, fruits, chicken, pork, beef


Oil Pairings: Basil, Blood Orange, Chipotle, Harissa, Lemon, Persian Lime, Roasted French Walnut Oil


Ideas:



  1. Combine with Chipotle or Harissa EVOO for a marinade for beef, pork and chicken
  2. Combine with Basil, Blood Orange or Lemon for a different salad dressing
  3. Drizzle over fruit or ice cream

Cranberry Pear

Flavor: Tart and fruity

Complements: Salad, fruit, chicken, pork, fish, as well as water or adult beverages

Oil Pairings: Arbequina, Blood Orange,
Chipotle, Harissa, Sweet Hojiblanca, Lemon, Persian Lime, Picual, Wild Mushroom & Sage, Roasted French Walnut Oil

Ideas:

  1. Combine with Persian Lime or Blood Orange EVOO or Roasted French Walnut Oil for a salad dressing
  2. Combine with Wild Mushroom & Sage, Chipotle or Harissa EVOO for a marinade for chicken and pork
  3. Serve over ice with vodka or sparkling mineral water
  4. Use by itself as a glaze for salmon and tuna

Blackberry Ginger

Flavor: Sweet blackberries with a hint of ginger


Complements: Salad, fruit, seafood, chicken, pork, desserts


Oil Pairings: Basil, Chipotle, Garlic, Leccino, Persian Lime, Herbs de Provence, Wild Mushroom & Sage


Ideas:



  1. Combine with Garlic Extra Virgin Olive Oil for grilled chicken and arugula salad
  2. Combine with Chipotle Extra Virgin Olive Oil for beef, pork, or chicken marinade
  3. Combine with Herbs de Provence Extra Virgin Olive Oil for fruit salads or to drizzle on fruit kabobs
  4. Combine with Persian Lime or Basil Extra Virgin Olive Oil for salad dressings

Black Currant

Flavor: Rich, dense black currant

Complements: salads, fruit, meats

Oil Pairings: Arbequina, Basil, Blood Orange, Chipotle, Cilantro & Onion, Harissa, Lemon, Persian Lime, Picual, Wild Mushroom & Sage

Ideas:

  1. Combine with Chipotle or Harissa Extra Virgin Olive Oil to marinate lamb, beef, pork or chicken when grilling
  2. Brush on pears, peaches and pineapple prior to grilling for great caramelization
  3. Combine with Blood Orange or Persian Lime Extra Virgin Olive Oil for a zippy salad dressing
  4. Drizzle over ice cream and fresh berries

Black Cherry

Flavor: Rich, dense, sweet and tart

Complements: Salad, fruits, beef, chicken, pork, vegetables, ice cream, yogurt, cheese

Oil Pairings: Chipotle, Harissa, Frantoio, Garlic, Lemon, Persian Lime, Wild Mushroom and Sage, Roasted French Walnut Oil

Ideas:

  1. Marinate with Harissa EVOO for sweet and spicy pork
  2. Use to marinate lamb, beef, pork roasts and chops for a caramelized surface
  3. Combine with Wild Mushroom & Sage EVOO to marinate chicken and pork
  4. Combine with Lemon EVOO for salad dressing
  5. Fabulous on fruit and cheese
  6. Drizzle on a Caprese salad or bruchetta
  7. Drizzle on ice cream with fresh berries