Looking for new recipes to use our delicious oil in?
Be sure to try these tasty treats!!!
Breakfast Crisp
Stone Fruit Breakfast Crisp
yield: 2 to 3 cups of fruit crisp
Adapted from The Smitten Kitchen Cookbook by Deb Perelman
Ingredient Notes
We love our Stone Fruit from Olson Farms! If your fruit is more or less sweet adjust the sugar accordingly. Use natural turbinado sugar if you have it, but white or brown sugar will be delicious if you don’t. We use flours from Weiser Farms and the Tehachapi Grain Project. Both Tehachapi Rye and Sonora Flour make delicious crisps but any white or whole wheat (or even gluten free!) flour will do a great job.
Fruit
1 pound (455g) 1/2”-1” chopped peaches, nectarines, plums, apricots, or any combination of stone fruit with peel on
2 Tablespoons (25g) sugar
1 Tablespoon whole wheat flour
Topping
1/4 c (50g) of Extra Virgin Olive Oil
2 tablespoons (25g) of Sugar
1/2 cup (40g) rolled oats (or gluten free oats)
1/2 cup (65g) whole wheat flour
large pinch of salt
2 Tablespoons sliced or chopped almonds
Preheat your oven to 400 degrees
Place chopped fruit into a small baking dish (1 quart size is perfect). Stir in the sugar, flour, and pinch of nutmeg.
Pour olive oil in medium bowl. Stir in sugar, then oats, then flour, finishing with salt and almonds. When large clumps form sprinkle the topping over the fruit. Bake for around 30 minutes.
Serve warm or chilled, but it’s best served with yogurt.
Braised Cauliflower and Broccoli
Serves 4-6 as a Main
Ingredients:
1 medium head cauliflower, cut into florets, stem discarded
2 heads broccoli (about the same as the cauliflower), cut into florets, stem discarded
1 onion, peeled and sliced
4 cloves garlic, peeled and sliced
1 pinch chile flakes
1/2 lemon, sliced very thin (seeds removed)
1/2 cup Buon Gusto Buenaventura or Costal California Olive Oil
1 tbs apricot or other stone fruit jam
3 tbs Buon Gusto Balsamic Vinegar
2 cups water
3 tbs toasted sesame seeds
handful of chopped fresh herbs, like parsley or mint
good crusty bread
It might seem like there is a lot of olive oil in this dish, but it forms the base of a luscious sauce perfect for dipping grilled or garlic bread in on a cool winter evening.
1) Preheat oven to 375 degrees F.
2) Steam the cauliflower and broccoli for about 7 minutes (you can skip this step, but it helps them cook more evenly in the braise).
3) Heat the Buon Gusto Buena Ventura Olive Oil over medium heat in a large dutch oven. Add the garlic and chile flakes and cook for about 30 seconds.
4) Add the onions and cook for about 5 minutes, until they get a bit soft.
5) Stir in the cauliflower, broccoli, lemon slices, Buon Gusto Balsamic Vinegar, jam, about 1 tsp salt, and about 10 grinds of a pepper mill. Make sure to mix everything together well.
6) Slowly pour in the water, then bring it to a simmer.
7) Cover and braise in the oven for about 30 minutes. Take the lid off, and braise for another 15-20 minutes, until the liquid is slightly reduced to a nice sauce.
8) Serve topped with sesame seeds, chopped herbs, and more pepper, as well as your favorite bread.
Olive Oil Vinaigrette Quick-Sautéed Brussels Sprouts
Serves 4-6 as a Side
Main Ingredients:
1 lb brussels sprouts
3 tbs Buon Gusto Buena Ventura extra virgin olive oil
1 tbs lemon juice (about half a lemon)
1/2 tsp honey
1/2 tsp dijon mustard
2 scallions, roots trimmed
1 tsp water or leftover white wine
salt & pepper to taste
Suggested Toppings:
1.5 oz pecorino romano cheese, thick sliced and broken up into large-ish chunks
1/3 cup dates, pitted and torn into pieces
2 sweet-hot pickled red peppers, thinly sliced
1/4 cup almonds, toasted and chopped (optional)
1) Trim the stems off the brussels sprouts and cut them top-to-bottom in to 1/8” slices.
2) Separate the green and white parts of the green onions. Finely mince the white parts, and thinly slice the green parts.
3) In a large bowl, whisk together the minced white parts of the onion with the mustard, honey, lemon juice, and a pinch of salt and few grinds of pepper. While whisking, slowly drizzle in 2 tbs of the olive oil to finish the vinaigrette. Taste it and adjust the salt or lemon juice as needed. It should be bright and tangy but not puckering.
4) Heat a large skillet over medium-high heat. Once hot, add 1 tbs of the olive oil. Let heat, but not smoke (the oil should move freely and be pleasantly fragrant), then add all the sliced brussels sprouts with a pinch of salt. Stir to evenly coat with oil.
5) Let the brussels sit in the skillet for about 1 minute—you want to get some nicely browned bits—then scrape and toss them all again. Let sit for another minute then scrape them up again. Repeat the scraping and waiting for one minute twice more.
6) Add the water to the skillet and toss the brussels for about one minute until the water/wine evaporates then the slices are crisp-tender. This recipe tastes best if there are bits that are borderline raw and other bits that are almost burnt.
7) Add the cooked slices to the vinaigrette and stir to coat them evenly.
8) Wait about five minutes for them to cool a bit, then add the cheese, dates, peppers, almonds (if using). If you add the cheese too early, it will melt. Also, don’t worry about making these toppings finely cut up. Decent sized, uneven chunks are better for the flavor and texture of the salad!
*Note: You can use almost any nut and/or hard cheese for the toppings.