Peach Caprese Salad with EVOO
| Prep Time | 10 minutes |
| Servings |
people
|
- 8 oz ricotta whole milk
- 2 each peaches ripe, sliced 1/4" thick
- 1/4 cup basil fresh, torn
- 3 tbsp Redstone Peach Balsamic
- 3 tbsp Redstone EVOO your favorite
Ingredients
|
|
- Arrange the sliced peaches on a platter sandwiching one tablespoon of ricotta between the slices. Whisk the olive oil with the white balsamic vinegar and drizzle the peaches and ricotta with the dressing. Season with salt and pepper and scatter fresh basil leaves over the peaches.
Creamy Tuscan Chicken
| Prep Time | 30 minutes |
| Servings |
people
|
- 1.5 pounds Chicken Breasts Skinless
- 2 Tbs Redstone Meyer Lemon Olive Oil
- 1 cup Heavy Cream
- 1 cup Spinach chopped
- 1/2 cup Chicken Broth
- 2 Tbs Redstone Sicilian Lemon Balsamic
- 2 tsp Redstone I Love Garlic Spice Blend
- 2 tsp Redstone Tuscan Sun Spice Blend
- 2/3 cup Parmesan cheese grated
- 1/2 cup Sun Dried Tomatoes chopped
- 1 tsp Redstone Roasted Garlic Sea Salt
Ingredients
|
|
- In a large skillet add Redstone Meyer Lemon Olive Oil, brown chicken on medium high heat for 3-5 minutes each side. Remove, set aside.
- In skillet or crock pot (if desired, longer cooking), Whisk together heavy cream, chicken broth, Redstone I LOVE Garlic, Redstone Tuscan Sun Spice Blend, Redstone Roasted Garlic Sea Salt, and parmesan cheese.
- Add browned chicken back in. Add Sun Dried Tomatoes.
- In Crock Pot, cook on medium, for 3-4 hours, stirring occasionally. In Skillet, cook over medium high heat until it starts to thicken. 5 minutes before serving add Redstone Sicilian Lemon Balsamic and spinach. Optional: Serve over pasta, boiled in Redstone Lemon Sea Salt and Meyer Lemon Olive Oil. Toss with more Redstone Sicilian Lemon Balsamic and Meyer Lemon Olive Oil.
Mushroom Sage Chicken Pot Pie / Buttermilk Biscuits
This homemade dish will make you feel the T.L.C with a warm and hearty taste. Perfect comfort food recipe for a snowy or rainy day. Be sure to make extra because you will wish you had leftovers!
| Prep Time | 45 mins |
| Cook Time | 35 mins |
| Servings |
people
|
- 3 c. all purpose flour
- 2 Tbsp. sugar
- 4 Tbsp. baking powder
- 1 tsp. Salt
- 1 tsp. baking soda
- 1 stick unsalted butter cut into 1/4 inch pieces
- 1 c. buttermilk
- 1/4 c. butter olive
- 2 c. sliced carrots, diced
- 1 c. chopped celery
- 1 large Yellow Onion, chopped
- 1/2 c. peas
- 1 c. yellow potatoes - diced microwave for 3 minutes
- 2 c. cooked skinless chicken
- 1/2 c. flour
- 1/3 c. Redstone Mushroom and Sage Olive Oil
- 3 c. chicken stock or broth
- 1 c. heavy cream or milk
- salt and pepper to taste
Ingredients
Buttemilk Biscuits
Pot Pie
|
|
To make Buttermilk Biscuits -
In a food processor add all of the dry ingredients and pulse. Add the chilled butter and pulse a few times to incorporate and create small pea-sized lumps of butter. Add Redstone Butter Olive Oil into the buttermilk and pour over dry ingredients. Pulse a few more times until a loose, moist dough forms. Add the chilled butter and pulse a few times to incorporate and create small pea-sized lumps of butter. Add Redstone Butter Olive Oil into the buttermilk and pour over dry ingredients. Pulse a few more times until a loose, moist dough forms. Add Redstone Butter Olive Oil into the buttermilk and pour over dry ingredients. Pulse a few more times until a loose, moist dough forms.
Preheat Oven to 350 F
Roll out the dough to 1-inch thickness and cut out biscuits around 2- inches in diameter. Place the biscuits on top of the pot pie filling about 1-inch apart. Brush with additional buttermilk and bake for 25 mins until biscuits are fluffy and golden.
To make Pot Pie Filling-
Grease a 13" x 9" baking pan or casserole. Heat a large, heavy bottom pot over medium heat. Add Redstone's Mushroom Sage Olive Oil, celery, onions, and carrots. Saute for 5 minutes until carrots are just tender. Add the flour and stir thoroughly so no dry spots remain. Whisking constantly, add the chicken stock to the flour and vegetable mixture. Bring to a simmer and remain stirring constantly until thickened. Add the cream and continue stirring and let simmer for a couple of minutes. Taste and adjust seasonings with salt and pepper to taste. add the potatoes, cooked chicken, peas, and thyme. Scrape the filling into the casserole or baking pan and set aside or keep warm while you finish the biscuits.
Italian Wedding Soup
You don’t have to be Italian to love this easy-to-make soup! It is very popular when I serve it, and makes a great meal with hot crusty Italian bread or garlic bread.
| Prep Time | 1 hour |
| Cook Time | 45 minutes |
| Servings |
people
|
- 1 lb Beef or Veal - ground
- 1 cup Bread Crumbs
- 1/2 cup Ramona Cheese - grated
- 1 tsp Onion Powder
- 2 each Eggs
- 1 tbsp Redstone Robust EVOO
- 4 quarts Chicken Broth
- 1 tbsp Redstone I Love Garlic Spice Blend
- 2 each Celery Stalks - diced
- 2 each Carrots - diced
- 1 lb Escarole - chopped
- 1/2 lb Pasta
- 1 tbsp Redstone Tuscan Herb Olive Oi
Ingredients
|
|
To Cook Pasta: In water, add 2 tbsp Redstone Tuscan Herb Olive Oil. Cook pasta, el dente. Drain, set aside.
Mix meat, bread crumbs, cheese, onion powder, eggs, salt and pepper together and roll into tiny meatballs. Brown in Redstone EVOO. Drain onto paper towels and set aside.
In pot, add 4 quarts Chicken Broth, Redstone I LOVE Garlic Spice blend, carrots and celery. Bring to a boil. Add meatballs and 1 lb finely chopped escarole. Reduce heat and simmer 45 minutes.
Add drained, cooked pasta. Season to taste with salt and pepper.
Sautéed Sesame Asparagus
Sautéed Sesame Asparagus
Sautéed Sesame Asparagus is definitely one of our favorites here at Redstone Olive Oil. It makes for an excellent side dish for salmon or a good steak. We make sure that our gluten-free recipes don’t fall short in the flavor department! Our products used in this recipe include: Redstone Garlic Olive Oil, Redstone Japanese Roasted Sesame Oil, and Redstone Roasted Garlic Sea Salt.
Roasted Garlic Sea Salt
Product Description
We make our Roasted Garlic Sea Salt by infusing natural, hand-harvested sea salt with real roasted garlic. This is a much improved, very gourmet version of traditional garlic salt. The flavor is out of this world and needs to be tried on absolutely everything. Roasting garlic takes away the sharp bite that raw garlic has and gives it a deep buttery aroma that works well in every place that traditional garlic salt fits. Due to the texture and grain size, Roasted Garlic Sea Salt can be used as both an ingredient salt and a finishing salt, and ideal for BBQ rubs and spice blends, in a dry brine or a marinade, in sauces and soups—even mixed into your hamburger patties. Comes in resealable packaging for your convenience.
| Servings |
people
|
- 2 tbsp Redstone Garlic Olive Oil
- 1 tsp Redstone Japanese Roasted Sesame Oil
- 1 tsp Redstone Roasted Garlic Sea Salt
- 1 lb Fresh Asparagus washed, trimmed
Ingredients
|
|
- Bring a large pot of salted water to a rolling boil.
- Add asparagus and blanch for about 3 minutes. Pull the asparagus out using tongs and place in a bowl of ice water.
- Whisk Redstone Garlic Olive Oil and Redstone Japanese Roasted Sesame Oil together. Set aside.
- Remove Asparagus from the ice water and dry with paper towel. Place in a sauté pan on the stove over medium heat.
- Drizzle the olive oil and sesame oil mixture over the asparagus, and sprinkle the salt over top. Sauté for about 2 minutes.
- Serve & enjoy!
