Grilled Radicchio & Hearts of Romaine with Shaved Pecorino

Ingredients

1/3 cup Stuarto's Tuscan Herb extra-virgin olive oil
1/4 cup Stuarto's Grapefruit White balsamic vinegar
6 garlic cloves, chopped
1/2 teaspoon dried crushed red pepper
4 large heads of radicchio, each cored & quartered
4 hearts of romaine
1/4 cup shaved pecorino



Directions

Whisk oil, vinegar, garlic, and crushed red pepper in large bowl. Add radicchio and romaine and toss to coat. Marinate 20 minutes. Prepare barbecue (medium heat). Drain marinade into small bowl. Place radicchio and romaine on grill; sprinkle with kosher salt and fresh cracked pepper. Grill radicchio and romaine until edges are crisp and slightly charred, turning occasionally, about 6 minutes. Transfer to serving platter. Drizzle with reserved marinade and sprinkle with cheese shavings.

Serves 4-6 as a side

 

Grilled Radicchio & Hearts of Romaine with Shaved Pecorino

Ingredients

  • 1/3 cup Stuarto’s Tuscan Herb extra-virgin olive oil
  • 1/4 cup Stuarto’s Grapefruit White balsamic vinegar
  • 6 garlic cloves, chopped
  • 1/2 teaspoon dried crushed red pepper
  • 4 large heads of radicchio, each cored & quartered
  • 4 hearts of romaine
  • 1/4 cup shaved pecorino


Preparation

Whisk oil, vinegar, garlic, and crushed red pepper in large bowl. Add radicchio and romaine and toss to coat. Marinate 20 minutes.  Prepare barbecue (medium heat). Drain marinade into small bowl. Place radicchio and romaine on grill; sprinkle with kosher salt and fresh cracked pepper. Grill radicchio and romaine until edges are crisp and slightly charred, turning occasionally, about 6 minutes. Transfer to serving platter. Drizzle with reserved marinade and sprinkle with cheese shavings.

 

Grilled Radicchio & Romaine with Shaved Pecorino Romano

Ingredients

1/3 cup Stuarto's Nocellara extra-virgin olive oil
1/4 cup Stuarto's Oregano White Balsamic Condimento
6 garlic cloves, chopped
1/2 teaspoon dried crushed red pepper
4 large heads of radicchio, each quartered through core end
1 cup Pecorino Romano cheese shavings


Directions

Whisk olive oil, vinegar, garlic, and crushed red pepper in large bowl. Add radicchio and toss to coat. Marinate 15 minutes.

Prepare grill (medium heat). Drain marinade into small bowl. Place radicchio and romaine on grill; sprinkle with sea salt and fresh cracked pepper. Grill until edges are crisp and slightly charred, turning occasionally, about 6 minutes. Transfer to serving platter. Drizzle with reserved marinade and sprinkle with cheese shavings.

 

Hannah’s Simple Vinaigrette

Ingredients

  • 1/2 c. Stuarto’s Olive Oil Co. Blood Orange or Persian Lime Olive Oil
  • 1/4 c. Stuarto’s Olive Oil Co. Tangerine or Pomegranate Balsamic Vinegar
  • 1 shallot, peeled and minced fine
  • salt and freshly ground pepper to taste


Preparation

Combine the vinegar, salt, pepper and shallot and let stand for 5 minutes. This time allows the vinegar to gently “cook” the shallot, thus mellowing the flavor. Slowly whisk in the olive oil until completely blended, and enjoy!

 

Holly’s Cookie Recipe

Ingredients

  • 3/4 cup Stuarto’s Olive Oil Co. Butter Extra Virgin Olive Oil
  • 1 cup packed light brown sugar
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups quick-cooking oats
  • 1 cup chopped walnuts (optional)
  • 1 cup semisweet chocolate chips


Preparations

Preheat the oven to 350 degrees F (165 degrees C).
In a large bowl, cream together the butter EVOO, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets. (cookie dough may seem greasy but the cookies will turn out beautiful!).
Bake for 10 minutes in the preheated oven. Transfer to a wire rack to cool completely.

 


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