Tuscan White Bean Spread

Ingredients

1 pound of dried, rinsed Great Northern white beans
2" sprig of fresh rosemary
4 cups low chicken or vegetable stock and water to cover beans
1 medium onion, diced
2 whole garlic cloves, smashed
One large carrot, peeled and diced f
large celery rib, diced
2 oz. can of diced tomatoes in juice
2 teaspoons sea salt
Pepper to taste

For Finishing

¼ cup + 2 Tbs. fresh pressed, California Mission Gold Medal extra virgin olive oil

Directions

In a 6 quart or larger stock pot, add all of the ingredients except the olive oil. Bring to a simmer over medium-low heat, partially covered for approximately 4 hours or until the beans are tender and fully cooked through. Add more water as necessary. Allow the beans to cool completely.

In the bowl of a food processor, ladle two cups of cooked beans along with liquid they were cooked in. Add ¼ cup extra virgin olive oil and process until smooth or desired consistency is reached. Serve at room temperature drizzled with two tablespoons of reserved early harvest, fresh pressed extra virgin olive oil. The spread can be served with crudités, crackers, pita, or crusty bread.

Makes approximately 2 ½ cups white bean spread

 

White Chocolate & Persian Lime Olive Oil Fudge

Ingredients

1/4 cup Stuarto's Persian Lime Olive Oil
1/4 cup unsalted butter
3/4 cup Sour Cream
2 cups miniature marshmallows
1/2 lb white chocolate morsels
3 tablespoons fresh lime juice
finely grated zest of two limes, about 1 tablespoon
1 cup granulated sugar

Directions

Grease an 8" x 8" square baking pan. Combine sugar, lime zest, Stuarto's Persian Lime Extra Virgin Olive Oil, lime juice, butter and sour cream in a 2 quart saucepan over medium heat for 5 minutes or until sugar is dissolved and mixture boils, stirring constantly. Continue boiling over medium heat or until a candy thermometer reaches 238 degrees. Remove from heat, stir marshmallows and white chocolate until melted and mixture is smooth. Immediately pour fudge into greased pan and let stand about 10 minutes until top is firm to touch. Using a knife, score top of fudge to make fudge squares. Refrigerate about 1 hour. When cool and firm, cut out fudge.

 

White Truffle Roasted Potatoes

Ingredients

  • 4-6 large Yukon gold potatoes
  • 2 Tablespoons White Truffle Oil
  • 2 Tablespoons Traditional Balsamic vinegar
  • 2 Tablespoon fresh snipped chive
  • 2 teaspoons Sea Salt
  • 1 teaspoon fresh ground pepper


Preparation

Pre-heat the oven to 400 degrees. Wash and quarter the potatoes and place on a parchment lined baking sheet. Begin a thin drizzle of White Truffle oil and then the Balsamic vinegar over the potatoes and season with sea salt a pepper.  Put in oven on center shelf and bake for 45 minutes.  Remove from oven, sprinkle with fresh chive and serve.

 

Whole Grain Lemon Blueberry Tea Cake

Ingredients

2 cups white whole wheat flour
2 cups ground whole grain corn meal
1 tablespoon baking powder
1 teaspoon salt
1 cup whole milk
2 large eggs
1/2 cup whole milk yogurt
1/2 cup honey
1/2 cup Stuarto's whole fruit fused lemon extra virgin olive oil
fresh grated zest from one lemon
2 cups fresh or frozen blueberries

Directions

Preheat the oven to 400 degrees. Grease or line muffin cups or miniature loaf pans. In a large bowl, mix together the dry ingredients. In a separate bowl mix the wet ingredients and lemon zest. In three separate additions, add the went ingredients to the dry, scraping down the bowl. Gently fold in the berries. Fill the muffin cups or loaf pans half way with batter. Bake in the center of oven for 20-25 minutes until a tester inserted in to the middle comes out clean. Makes 18 standard size muffins or one dozen muffins and one large or two miniature loaf pans.

 

Whole Grain Lemon-Blueberry Tea Cake

Ingredients

It may look sinful but it's not thanks to the addition of white whole wheat flour, lemon extra virgin olive oil, honey, yogurt, and fresh berries.  This lightly sweetened bread is divine toasted and buttered for breakfast or simply enjoyed as a light snack.

  • 2 cups white whole wheat flour
  • 2 cups ground whole grain corn meal
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup whole milk
  • 2 large eggs
  • 1/2 cup whole milk yogurt
  • 1/2 cup honey
  • 1/2 cup Stuarto’s whole fruit fused lemon extra virgin olive oil
  • fresh grated zest from one lemon
  • 2 cups fresh or frozen blueberries

 

Preparations

Preheat the oven to 400 degrees.  Grease or line muffin cups or miniature loaf pans.  In a large bowl, mix together the dry ingredients.  In a separate bowl mix the wet ingredients and lemon zest.  In three separate additions, add the went ingredients to the dry, scraping down the bowl.  Gently fold in the berries.  Fill the muffin cups or loaf pans half way with batter.  Bake in the center of oven for 20-25 minutes until a tester inserted in to the middle comes out clean.  Makes 18 standard size muffins or one dozen muffins and one large or two miniature loaf pans.

 


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