Sweet Potato, Black Bean & Quinoa Buddha Bowl

Beth MacLeod

This recipe is perfect for using up any pre-roasted vegetables in your fridge, and can be made completely ahead of time – perfect for a busy weeknight meal!

Ingredients

For Buddha Bowl:

  • 4 cups cooked quinoa
  • 2 cans black beans, rinsed
  • 4 cups cubed sweet potato
  • 3 peppers, any color, sliced
  • 2 cups asparagus, chopped into 2” pieces
  • 1 large sweet onion, sliced
  • 1 Tbs. Garlic Olive Oil
  • Cilantro for garnish

For Cilantro Dressing:

  • 1/2 cup fresh cilantro leaves
  • 1/2 cup any Single Varietal Extra Virgin Olive Oil
  • 2-3 Tbs. Traditional Balsamic Vinegar
  • 1-2 cloves garlic, minced
  • Juice of 1-2 limes (to taste)

Directions:

  • Preheat oven to 450°
  • Mist or toss all vegetables, separately, in olive oil.
  • Place sweet potatoes on a baking sheet and roast for 25-30 minutes, until soft but not mushy.
  • Peppers and onions can be roasted together on a baking sheet, 25-35 minutes, until slightly browned.
  • Roast asparagus on a baking sheet for 5-7 minutes, until just tender when pierced with a fork.
  • While vegetables are roasting, prepare dressing.  Combine all ingredients in a small food processor or blender, blend on high until all ingredients are combined, and taste for preference, adding more lime juice if preferred.
  • For the black beans, once they have been rinsed and drained, heat Garlic Olive Oil in pan, add black beans, stirring to coat, and saute for 2-3 minutes until warm.

To Assemble:

  • Layer 1 cup quinoa on bottom of bowl, then place 3/4 cup black beans on top.  Arrange 1 cup of roasted squash around the bowl. Divide all remaining vegetables into fourths, adding equal amounts to each bowl.
  • Once all vegetables have been added, add the cilantro dressing and a sprig of cilantro garnish to the top.
  • This can be eaten either warm or cold, and honestly, it tastes just as great if you just put it all into a big bowl and mix it all together!  

Makes 4 servings

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Spicy Grilled Calamari!

Tracey Wilkinson

Ingredients

  • 1/2 pound calamari tubes only (I use frozen)
  • 1 teaspoon The Little Shop of Olive OilsSpicy Italian Herb Blend
  • 1/2 cup fresh lemon juice
  • 3 tablespoonsThe Little Shop of Olive Oils Infused Lemon Extra Virgin Olive Oil Lemon Infused Olive Oil
  • Freshly cracked pepper
  • 1 tablespoon fresh parsley minced

Instructions

  • Clean calamari tubes well and pat tubes dry.
  • In a shallow dish, lie whole calamari tubes in a single layer. Cover with fresh lemon juice. Cover with plastic wrap and place in the refrigerator for 40 minutes.
  • Heat grill to high heat.
  • Remove calamari tubes from the refrigerator and drain lemon juice and brush with Oil
  • Heat grill to a medium temperature. Place calamari tubes on the grill for 2-3 minutes per side do not overcook. Calamari should be white and firm.
  • Remove from grill to a cutting board. Cut calamari into rings and place into a medium mixing bowl. Toss with cracked pepper, herb blend and finely chopped parsley.
  • Serve immediately and while hot.

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Pizza with Wild Mushroom, Sage and Fig

Tracey Wilkinson

You can do this the easy way and order from your favorite Pizza Place or use this recipe for your own home made version.

Ingredients

  • 1 ready made pizza dough or homemade
  • 26 grape tomatoes halved (10 Roma tomatoes depending on size)
  • 20-25 pitted black olives halved
  • 1 1/2 teaspoons oregano
  • 4-5 leaves fresh basil chopped
  • 1/2 teaspoon salt
  • 2 1/2 tablespoons Wild Mushroom and Sage Olive Oil
  • Drizzle of Fig Aged Balsamic Vinegar
  • 1/2 cup firm mozzarella grated

Instructions

  1. Pre-heat oven to 450°, drizzle a 12" round pizza pan with a little olive oil. 
  2. If using store bought dough, then knead the dough back into a ball, cover the dough with a towel (cotton) and let it rest for 30 minutes. If using homemade dough, then follow the directions.
  3. In a medium bowl add halved cherry tomatoes, 2 tablespoons of oil, oregano, salt and chopped basil, gently mix together.
  4. Top the pizza dough with the tomato mixture, bake in pre-heated oven for approximately 10-12 minutes, remove from the oven and top with olives and grated mozzarella, return to oven and continue to bake for another 3 or 4 minutes until cheese has melted.
  5. Remove from oven, drizzle with balsamic, slice and serve. Enjoy!

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Milanese Gremolata Shrimp and Pasta

Tracey Wilkinson

INGREDIENTS:

  • 8 ounces pasta
  • 2 tablespoons  Milanese Gremolata Extra Virgin Olive Oil (has the flavors of lemon, parsley, garlic and a hint of mint so you can skip the optional items if you are short on time)
  • 1 teaspoon diced flat leaf parsley (optional)
  • 1 pound large shrimp, peeled, de-veined, and cleaned with tails off
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon minced garlic (optional)
  • Shredded Parmesan to taste
  • 1 teaspoon lemon zest (optional)

DIRECTIONS:

  1. Cook pasta according to package directions, drain, and set aside.
  2. Using a large skillet, add the oil and bring to medium heat.
  3. Stir in the garlic and sauté until lightly golden brown
  4. Add the shrimp, season with salt and pepper, and cook for about 2 to 3 minutes total, or until just pink and cooked through. Flip shrimp halfway through cooking.
  5. Add the parsley, lemon zest and stir briefly to combine.
  6. Turn the heat to low, add the pasta to skillet with the shrimp, and toss to combine and coat. Taste, check for seasoning balance and make any desired changes (add more salt, pepper, etc.).
  7. Sprinkle with Parmesan.
  8. Serve immediately.

 

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Baked Haddock with Milanese Gremolata and Butter Infused Olive Oil

Tracey Wilkinson

INGREDIENTS 

  • 1 pound Haddock fillets
  • ¼ cup flour for dredging
  • 2 tablespoon Infused Butter Extra Virgin Olive Oil (divided)
  • 2 tablespoons Milanese Gremolata Extra Virgin Olive Oil (divided)
  • 1/2 onion (minced)
  • 1 tablespoon small capers, drained
  • 1 cup of mushrooms (sliced)
  • ¼ cup dry white wine
  • juice of 1/2 lemon
  • sea salt and ground pepper to taste
  • 1 branch flat leaf Parsley (optional)
  • 2 sprigs of dill for garnish

 INSTRUCTIONS

  • Preheat oven to 350 F
  • Lay tinfoil over a baking tray and lightly coat with 1 tablespoon Milanese Gremolata
  • Add flour and fish to a ziplock bag. Shake gently until coated.
  • Once the oven is heated, add the fillets to the pan, lightly brush them with a tablespoon of butter oil and sprinkle with salt and pepper
  • Place the fillets in the oven and bake for about 20 minutes or until the they flake
  • While the fillets are baking, add the remaining butter oil to a large skillet and bring to medium/high heat.  Add the capers, onion, mushroom and wine. Stir to scrape up any browned bits from the bottom of the pan. Cook until the alcohol has evaporated, about 2 minutes. Add the lemon juice and season with salt and pepper if needed.
  • Remove the pan from the heat and pour the sauce over the fish.
  • Drizzle the fish with remaining Milanese Gremolata Oil.
  • Garnish with dill, parsley and serve immediately.

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Seafood Stuffed Avocado

Tracey Wilkinson
This was delicious! 
.
Ingredients
  • 4 avocados, sliced in half length-wise and pitted
  • 8 ounces chopped cooked shrimp
  • 3.25 ounces flaked fresh cooked crab
  • 1 cup finely shredded Cheddar
  • 1/2 cup finely diced Vidalia onion
  • 2 eggs, beaten
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon Milanese Gremolata Infused Olive Oil
  • 1/4 teaspoon seafood seasoning
Instructions
  1. Preheat the oven to 350 degrees F.
  2. In a large mixing bowl, combine the chopped shrimp, crab, shredded cheddar, onions, parsley, seafood seasoning, Olive Oil, and eggs; mix well.
  3. Spoon the mixture equally on top of each avocado half.
  4. Place in baking dish (without toppling them over) and bake 25 minutes or until heated through.
  5. Serve immediately.

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The Little Shop's Game Day Mac & Cheese

Tracey Wilkinson

Looking forward to this gem today.

Ingredients:

  • 1 pkg (7 oz) elbow macaroni
  • 2 cups shredded cheese (we like sharp cheddar)
  • 1 tablespoon Butter Infused Olive Oil
  • 1/2 teaspoon Himalayan Sea Salt
  • 1/4 teaspoon pepper
  • 1/2 tablespoon all-purpose flour
  • 1 cup milk (I use almond milk)
  • 1/2 cup of Panko Bread Crumbs

Directions:

  • Preheat oven to 350 F
  • Cook macaroni according to package directions, drain
  • In a large bowl, combine hot macaroni, cheese and oil; stir gently until thoroughly combined
  • Spoon mixture into a lightly oiled (use a little extra drizzle of butter oil) casserole dish.
  • In a small bowl, combine salt, pepper; gradually add milk, stirring until smooth
  • Pour over macaroni mixture and blend well
  • Sprinkle Panko bread crumbs to coat top

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Slow Sunday COD

Tracey Wilkinson

I love COD or really just about any fish.  Check out this recipe with Butter and Lemon Olive Oil.

Ingredients:

  • 2 lbs of COD Fillet (I have lots of people to feed)
  • 2 tablespoons of Butter Olive Oil
  • 1 tablespoons of Lemon Olive Oil
  • 1 Cup Panko Bread Crumbs
  • 2 Eggs
  • Sprinkle of Spicy Italian Blend
  • Sprinkle of Himalayan Sea Salt
  • 1 Green Summer Squash
  • Sprig or Rosemary as Garnish
  • 1/2 Lemon (sliced in half) for Garnish

Directions:

  • Preheat the oven to 400 F
  • Cut COD into 3-4 inch sections
  • Coat baking dish with 2 tablespoon of butter oil
  • Whisk eggs in a small dish and place panko bread on a plate
  • Dip the COD Fillet into the egg mixture and then coat with panko and place on the baking dish
  • Cut the summer squash into 1/4 inch slices and place on the COD
  • Drizzle Lemon Oil over the COD and Squash
  • Sprinkle with Italian Blend and Sea Salt
  • Bake in the oven for about 14 minutes or until the fish flakes with a fork
  • Add Rosemary and Lemon Slices for Garnish
  • Serve and enjoy!

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Chicken with Pomegranate-Quince Marinade

Tracey Wilkinson

Ingredients

  • 1/2 cup Arbequina extra virgin olive oil
  • 1/2 cup Pomegranate-Quince balsamic vinegar
  • 1/4 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 1/8 cup lemon juice
  • 3/4 cup brown sugar
  • 2 tsp dried rosemary
  • 2 tbsp Dijon or Spicy Brown mustard
  • 2 tsp Himalayan Sea Salt
  • 1 tsp ground black pepper
  • 2 tsp garlic powder
  • 6 chicken breasts or 3.5 lb chicken

Instructions

  1. Combine all ingredients, except for chicken, in a large measuring cup or mixing bowl and whisk together.
  2. Remove a half a cup of marinade and reserve for basting the chicken later.
  3. Place chicken in a large zip-lock bag and pour marinade over the top. Close securely.
  4. Marinate for at least 4 hours and up to 24 hours.

To grill

  1. Preheat grill to medium high heat and lightly oil the grates.
  2. Remove the chicken from the marinade, letting the excess drip off.
  3. Grill chicken for 5 to 6 minutes on each side or until cooked through.
  4. Baste the chicken occasionally with the reserved marinade.
  5. Remove chicken from grill and tent with foil. Let chicken rest for at least 5 minutes before serving

Optional

If you bring the reserved marinade up to a boil, let simmer until slightly reduced, it makes a wonderful sauce to go on top of the chicken.

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Cheffanie's NY Strip Roast with Espresso Rub

Tracey Wilkinson

As many of you know, I am in a Book Club for what might be almost 20 years now (Yikes).  Love all these women and I call them my "Focus Group"...if they don't like something...I won't carry it in The Little Shop of Olive Oils.

Stephanie (or Cheffanie) as we call her...made this gem last week and below is a summary of our group text...thanks Cheffie!

_______________________________________

"Side bar... Tracey I'm using your espresso balsamic as the base for my NY strip roast tonight (with herbs and salt/pepper). 

It was amazing. The balsamic sugars helped the browning process! I highly recommend 

No coffee flavor but basically you could use any of the dark balsamics. The sugars in it helped it caramelize the outside. I only cooked it on convection roast at 325 and it looked like I seared it. Crushed garlic, thyme, rosemary, seasoned salt and pepper. 4lbs took 1 hour for medium rare."

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