Recipes

Home / Recipes

Grilled Pineapple w/ Thai Lemongrass Mint White Balsamic Vinegar

Ingredientsgrilled pineapple with thai mint white balsamic

1 fresh pineapple

Redstone Coratina Extra Virgin Olive Oil

Redstone Pink Himalayan Sea Salt (finely ground)

Redstone Thai Lemongrass Mint White Balsamic Vinegar

Directions

Preheat grill on medium heat.  Cut the pineapple into wedges (as seen in the picture) and brush with Redstone Coratina Extra Virgin Olive Oil.  Lightly salt the wedges with finely ground Redstone Pink Himalayan Sea Salt.  Place the pineapple wedges flesh side down on the grill.  Grill each side for about 3 minutes.  Place on a plate and drizzle with Redstone Thai Lemongrass Mint White Balsamic Vinegar.  Enjoy!

 

Redstone roasted butternut squash seed oil & pistachio ice cream

Ingredients:Redstone olive oil butternut squash oil drizzle & pistachio ice cream

2 ripe bananas, peeled and cut into quarters
1/2 stick of butter
1/2 cup light brown sugar, packed tightly
4 Tbsp Redstone Olive Oil Butternut Squash seed oil
1/4 cup dark rum (optional)
1 quart pistachio or french vanilla ice cream
Ground cinnamon for garnish

Directions:
Melt butter in large skillet over medium heat. Add Redstone Olive Oil Butternut Squash seed oil. Stir in brown sugar until dissolved. When mixture bubbles slightly on edges, add banana slices and baste fruit in pan, about 30 seconds. Add rum if desired – use caution before adding rum, step away from stove as the pan may flame.

Place one scoop of ice cream on each dessert plate. Add banana slices and pour sauce over ice cream and bananas. Sprinkle with cinnamon for garnish.

Herb stuffing with roasted mushrooms

Ingredients:Herb stuffing with roasted mushrooms

3 Tablespoons Redstone Olive Oil Butternut Squash seed oil
8 oz of shitake mushrooms, sliced
2 medium onions, chopped
2 cloves garlic, chopped
3 ribs of celery finely diced
2 medium carrots finely diced
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried rosemary
2 Tablespoons butter
4 cups chicken stock
16 oz stuffing croutons (preferably unseasoned)
1 medium apple, cored and diced
Salt and pepper to taste

Directions:
Preheat oven to 350 degrees F. In braising pan, heat Redstone Olive Oil Butternut Squash seed oil on medium high. Add mushrooms; cook about 5 minutes, until moisture is reduced and mushrooms are slightly browned. Add celery, carrot, onion and garlic; cook, stirring 5 to 8 minutes or until lightly browned. Add herbs, cook 1 minute. Add butter and stock; bring to a simmer. Turn off heat.

Combine croutons and apple; gradually add to mixture in braising pan, stirring gently. Season to taste with salt and pepper. Bake in greased 9 x 13 roasting pan on center rack of oven 30-35 minutes, or until stuffing is nicely browned and cooked through. Sprinkle with salt, pepper, and drizzle with Redstone Olive Oil Butternut Squash seed oil to taste before serving.

Pumpkin chocolate chip muffins

Ingredients:Pumpkin chocolate chip muffins

3/4 cup white sugar
1 Tablespoons vegetable oil or melted butter
3 Tablespoons Redstone Olive Oil Butternut Squash seed oil
2 eggs
3/4 cup canned pumpkin
1/4 cup water
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup semisweet chocolate chips

Directions:
Preheat the oven to 400 degrees F. Grease and flour muffin pan. Mix sugar, oil, eggs. Add pumpkin and water to mixture.

In separate bowl mix together the flour, baking soda, baking powder, spices and salt. Add the dry ingredients to the wet mixture, stirring until just combined. Fold in chocolate chips.

Fill muffin cups 2/3 full with batter using an ice cream scoop. Bake in preheated oven for 20 to 25 minutes. Let muffins cool in pan for 5 minutes, then flip out onto wire rack and cool for 10 minutes before serving.

Roasted Hasselback Potatoes with Redstone Garlic Infused Olive Oil

Ingredients:Roasted Hasselback Potatoes with Redstone Garlic Infused Olive Oil

8 medium red new potatoes
1/2 cup Redstone Garlic Infused Olive Oil
2 teaspoons kosher salt
fresh ground pepper to taste
1 cup grated cheddar (optional) or any other melting cheese of your choice
1 tablespoon fresh chopped chives for garnish

Preheat the oven to 400 F.

Directions:
Set each potato in to a large spoon and make thin slices along the length of the potato, using the spoon as a guide so as not to cut all the way through the potato.

Pour the Redstone Garlic Infused Olive Oil in to a large bowl or container. Toss the potatoes liberally in the olive oil, making sure to get it in between the slices. Arrange the potatoes on a foil lined baking sheet, cut side up. Sprinkle with salt and pepper to taste, making sure to season in between the slices.

Bake for 30 minutes until the edges begin to turn golden brown. If desired, remove the potatoes, sprinkle with cheese, and bake for another 15-20 minutes until fully tender and golden brown.

Adjust seasoning to taste, sprinkle with fresh chives for garnish, and serve with sour cream.

Cranberry, Coconut, Cashew Granola with Redstone Olive Oil Persian Lime Olive Oil and Coconut White Balsamic Reduction

Ingredients:Cranberry, Coconut, Cashew Granola with Redstone Olive Oil Persian Lime Olive Oil and Coconut White Balsamic Reduction

4 cups old fashioned oats
1 cup dried cranberries
1 cup cashews
1 unsweetened flaked coconut
1/2 cup Redstone Olive Oil Persian Lime Olive Oil
1/3 cup Redstone Olive Oil Coconut White Balsamic, gently reduced by half and cooled.

Directions:
Preheat the oven to 250 degrees. In a small bowl whisk together the Redstone Olive Oil Persian Lime olive oil and balsamic reduction until thoroughly combined. In a large bowl, mix all of the dry ingredients except the cranberries. Pour the olive oil balsamic mixture over the oats and mix very well until all the oats and dry ingredients are completely coated with the mixture. Spread the granola out on to a baking sheet covered in parchment and bake for approximately 1 hour until golden brown and fragrant. Cool completely and then mix in the dried cranberries.
Store in a sealed container for up to one month.
Makes approximately 8 cups of granola

Pomegranate Balsamic Glazed & Grilled Rib-Eye Steak – Like A Boss!
Pomegranate Balsamic Grill Sauce

Ingredients:Pomegranate Balsamic Glazed & Grilled Rib-Eye Steak - Like A Boss!

1/3 cup Redstone Olive Oil Pomegranate Balsamic
1/4 cup Redstone Olive Oil Organic Garlic Olive Oil
1 Tbs. good quality Dijon style mustard
2 teaspoons kosher or sea salt

Directions:
Prepare the grill or broiler. In a medium bowl, whisk the mustard with the salt, and balsamic until blended thoroughly. Slowly drizzle in the olive oil whisking quickly and continuously. The marinade should become thick and emulsified. In a seal-able container or large zip lock bag, place up to four rib-eye steaks and thoroughly coat with the marinade. Refrigerate and marinate for 4-6 hours, turning the steaks at least once during the process.

Proceed with grilling or broiling the steaks. After cooking, allow the steaks to rest, loosely covered at room temperature for 10 minutes before serving.
Oh yeah baby! This recipe couldn’t be more simple or flavorful. It also doesn’t hurt that rib-eye steak is an amazing cut of beef. Due to its intrinsic marbling it’s also a forgiving cut even when slightly over cooked.

Salad of field greens, gorgonzola, pear & toasted walnut

Ingredients:Salad of field greens, gorgonzola, pear & toasted walnut

5 ounces prewashed salad greens
1 ripe pear, cored and thinly sliced into bite-sized pieces
1/2 cup toasted walnut halves
4 ounces gorgonzola or other blue cheese, crumbled or shaved

Vinaigrette (makes 1/2 cup)
3 Tbsp Redstone Olive Oil Pumpkin seed oil
3 Tbsp extra virgin olive oil
1/2 teaspoon Dijon mustard
1 Tbsp + 2 Teaspoons lemon juice
1/4 teaspoon salt
Pepper to taste

Directions:
Make the vinaigrette: with fork or small whisk combine oils and mustard in small bowl. Gradually add lemon juice until combined. Season with salt and pepper. Set aside.

In large bowl, combine greens, walnuts, sliced pear. Immediately before serving, toss greens with vinaigrette until lightly coated. Toss in crumbled blue cheese.

Lime-Chipotle Olive Oil Aioli Coleslaw Recipe

I like to refer to this as the “money sauce”, a smokey, spicy, garlicky aioli, made from chipotle infused extra virgin olive oil. This would make a shoe taste good if applied.

Ingredients:Lime-Chipotle Olive Oil Aioli Coleslaw Recipe

1 cup Chipotle Olive Oil
2 large egg yolks at room temperature**
2 garlic cloves, smashed
2 teaspoons sea salt
1 tablespoon fresh lime juice

Directions:
In the bowl of a food processor or blender jar, add the egg yolks, salt, garlic and lime juice. Process until well combined.
VERY SLOWLY, drop by drop, begin to drizzle in the Chipotle Olive Oil while the machine is running. Extreme patience must be taken with this slow process, as too much olive oil poured in at once will cause the sauce to break.

Once the olive oil is completely poured in and emulsified, remove the aioli to a sealed container and refrigerate. This condiment is fabulous on coleslaw, sandwiches, egg salad sandwiches, shoes… basically anything.

**This recipe contains raw egg yolks. If you have a compromised immune system, you can use pasteurized eggs for this recipe.
Makes 1 1/4 cups of aioli

Spicy Jalapeno-Chipotle Lime Coleslaw

Ingredients:Spicy Jalapeno-Chipotle Lime Coleslaw

1 medium head of cabbage shredded
1 recipe for Chipotle-Lime Aioli
1 large jalapeno, seeded, de-ribbed and finely minced
1 bell pepper, seeded, de-ribbed and finely minced
1/3 cup finely shredded red onion
1 tablespoon lime juice
Salt and fresh ground pepper to taste

Combine all the ingredients in a large bowl and refrigerate for at least one hour. Serve over a fried chicken sandwich or as a side dish.

Makes approximately 6-8 cups of coleslaw

Late Summer Ribollita with Braised Butter Beans and Gremolata Infused Olive Oil

Ingredients:Late Summer Ribollita with Braised Butter Beans and Gremolata Infused Olive Oil

1 pound of large white beans, butter beans or dried lima beans, soaked overnight
1 bunch kale rinsed and chopped
1 large onion diced
1 whole clove garlic + 4 cloves minced
1 large red pepper, diced
2 medium zucchinis, chopped
1 cup torn basil leaves
1/2 cup Picholine
1/4 cup Gremolata Infused Olive Oil
2 quarts chicken stock/broth or vegetable stock
4 large tomatoes skinned, seeded and diced, or 1-28 oz. can diced tomatoes in juice
1/2 cup grated Pecorino Romano Cheese
1/2 cup chopped flat leaf parsley
1 loaf of chewy crusty bread
Fresh ground pepper and sea salt to taste.

Directions:
After soaking the beans overnight, strain and rinse.

In a large stockpot heat 1/4 cup Picholine over medium heat. Add the onion, and red pepper and saute for about two minutes before adding the minced garlic. Saute the garlic for another minute. Add the stock to the pot along with soaked and drained beans. Simmer on medium low, uncovered for about an hour until the beans are tender.
Meanwhile, preheat the oven to 400 F. Cut the bread in to 1″ slices and brush liberally with remaining 1/4 cup of Picholine. Toast the bread slices, oiled side up in a single layer on a baking sheet placed in the top rack of the oven for 12 minutes, or until golden brown. Cut the whole clove of garlic in half, and rub the toasted bread slices with the cut side of the garlic clove and set aside.
When the beans are almost tender, after about an hour of cooking, add the tomato and kale to the pot. Simmer for an additional 20 minutes, then add the zucchini and basil and simmer for an additional 5 minutes.

Place one toasted slice of bread in each bowl. Ladle the hot ribollita over the toasted bread. Finish each bowl with a drizzle of Gremolata Infused Olive Oil and a sprinkle of Pecorino Romano and a pinch of flat leaf parsley.

Bacon Cheddar Spinach Quiche with All Extra Virgin Olive Oil Crust Recipe

Ingredients:Bacon Cheddar Spinach Quiche with All Extra Virgin Olive Oil Crust Recipe

1 teaspoon salt
1/2 cup fruity, very fresh Redstone extra virgin olive oil such as picual, or hojiblanca
1/2 cup ice cold water
8 large eggs
1 1/2 cups heavy cream
1 teaspoon kosher salt
2 packed cups washed, dried and roughly chopped fresh spinach
1/2 pound of bacon pre-cook weight, that has been diced and browned
1 1/2 cups finely grated guyere cheese

Directions:
In the test kitchen, I’m always looking for creative ways to replace less healthy fats such as butter with extra virgin olive oil. However improving the healthfulness is only one of necessary criteria, the other is that the recipe must either be consistent with the original or improved by the addition. Here for your consideration is an easy, savory quiche with a simple yet delicious crust made with evoo. This crust brings more to the party than texture and ease of preparation.

For The Crust
2 cups white whole wheat or all purpose flour
1 teaspoon salt
1/2 cup fruity, very fresh Redstone extra virgin olive oil such as picual, or hojiblanca
1/2 cup ice cold water

Preheat the oven to 375.

Combine the flour and the salt in the bowl of a food processor. Pulse to combine. Blend the ice water and the extra virgin olive oil together well. Pour in to the food processor and pulse a few more times until the mixture comes together. On a floured surface roll out the dough and fit in to a 9″ diameter pie or quiche pan
For the Quiche Filling
8 large eggs
1 1/2 cups heavy cream
1 teaspoon kosher salt
2 packed cups washed, dried and roughly chopped fresh spinach
1/2 pound of bacon pre-cook weight, that has been diced and browned
1 1/2 cups finely grated guyere cheese

In a large bowl, thoroughly wisk together the eggs, reserving and setting aside one tablespoon of beaten egg, the cream and salt. Layer the quiche with first with chopped spinach, then the crisp bacon and finally the cheese. Pour the egg mixture over the top. Brush the reserved tablespoon of beaten egg over the crust. Bake the quiche in the oven for 35-40 minutes or until the crust is browned and the egg is set in the center and doesn’t jiggle. Allow to cool slightly or to room temperature and serve.

Roasted Butternut Squash with Sage & Toasted Pumpkin Seed Pesto and Ricotta Salata

Directions:Roasted Butternut Squash with Sage & Toasted Pumpkin Seed Pesto and Ricotta Salata

For the Roasted Butternut Squash
1 medium butternut squash peeled, and cut in to 3″-4″ “sticks” no more than 1″ thick
2 tablespoons of robust Redstone Olive Oil UP Extra Virgin Olive Oil
2 tablespoons of Redstone Olive Oil Pumpkin Pie Spice White Balsamic
1 teaspoon sea salt
freshly ground pepper

Preheat the broiler or oven to 500 F. and adjust the rack to the the highest position in the oven. Combine the oil and vinegar in a bowl large enough to hold the butternut squash. Whisk to combine the oil and vinegar thoroughly. Toss the butternut squash with the mixture and arrange the squash in a single layer on a shallow, lined baking sheet. Liberally season the squash with salt and pepper.

Roast the squash for 10 minutes per side, flipping half way through, until the edges turn golden brown.

Toasted Pumpkin Seed & Sage Pesto
1/4 cup tightly packed fresh sage leaves
1/3 cup + 1/4 cup shelled, toasted pumpkin seeds
1/3 cup super fruity Medium intensity Redstone Olive Oil Extra Virgin Olive Oil or an infused olive oil such as Mushroom Sage Olive Oil, Gremolata Olive Oil, or Garlic Olive Oil
1/3 cup + 1/3 cup ricotta salata, feta, or grated Pecorino can be used as a substitute
sea salt and pepper to taste

In the bowl of a food processor or jar of a blender, add the sage leaves, 1/3 cup of toasted pumpkin seeds, olive oil, and cheese. Process until the paste is fine in consistency. Season with salt and pepper to taste.

To Assemble
Arrange the butternut squash on a decorative platter. (I built tall stacks with the butternut squash sticks). Drizzle the pesto all over the butternut squash, followed by the reserved toasted pumpkin seeds, and the reserved cheese. Serve warm.

Cannellini Bean Soup with Kale

Ingredients:Cannellini Bean Soup with Kale

1/4 cup Redstone Organic Garlic Olive Oil plus more for the bruschetta
6 to 8 cloves garlic, thinly sliced, plus 1 or 2 more whole cloves
2 teaspoons dried oregano
1 (6-ounce) can tomato paste
2 tablespoons Redstone Olive Oil Fig Balsamic Vinegar
2 (15-ounce) cans cannellini beans, drained and rinsed
2 quarts chicken stock
Salt and freshly ground black pepper
1 large bunch kale, large ribs removed, chopped
1 baguette

Heat Redstone Organic Garlic Olive Oil in a large pot. Add garlic and oregano and cook no more than a minute. Add tomato paste and Redstone Olive Oil Fig Balsamic Vinegar, and cook another minute. Add beans and stock and bring to a simmer. Season with salt and pepper. Add kale and simmer, partially covered, for 1 hour. Season, to taste, again with salt and pepper before serving.

Slice baguette on a heavy angle to create long slices. Toast in a toaster or in the conventional oven. Rub once or twice with half a garlic clove. Season a shallow plate of Redstone Organic Garlic Olive Oil with salt and dip each side of bread into the oil. Serve as accompaniment to the soup.

Asiago And White Truffle Mashed Potatoes

Ingredients:Asiago And White Truffle Mashed Potatoes

6 pounds Yukon Gold potatoes, unpeeled
6 tablespoons Redstone Organic Butter Olive Oil
2 medium cloves garlic
1 cup half & half
1 tablespoon Redstone Olive Oil White Truffle Oil
1 cup grated Asiago Cheese
Sea salt & fresh cracked black pepper to taste
Optional: Finely minced, fresh chopped flat leaf parsley for garnish

Directions:
Dice potatoes, making sure all are relatively the same size. Place in a large saucepan add the salt,
and cover with hot water. Bring to a boil over medium-high heat and then reduce heat to maintain a
rolling boil.

Cook until potatoes are tender throughout when poked with a fork. Heat the half-and-half, Redstone
Organic Butter Olive Oil and the garlic in a medium saucepan over medium heat until simmering.
Remove from heat and set aside. Remove the potatoes from the heat and drain off the water. Mash
and add the garlic-cream-butter mixture, grated Asiago and Redstone Olive Oil White Truffle Oil.
Stir to combine.

Let stand for 5 minutes so that mixture thickens and then serve.