HERBED POTATO SALAD WITH LEMON-OLIVE OIL DRESSING
Steps:
- Steam potatoes just until tender, about 10 minutes. Transfer potatoes to large bowl. Add oil to potatoes and toss to coat. Mix in onion, bell pepper, lemon juice, oregano, mint, salt and pepper. (Can be made 4 hours ahead. Cover; chill. Let stand at room temperature 1 hour before serving.)
HERBED BABY POTATOES WITH OLIVE OIL
Is this a recipe -- or just an idea?? I hesitated for ages before posting, as it's so simple and obvious that many of you probably make this without thinking, and certainly without a recipe! But it's delicious!
Provided by Zurie
Categories Potato
Time 18m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- *Please note that quantities are approximate. But a lot of fresh herbs is nice, and tougher herbs like rosemary should be chopped finely.
- Do not use very small baby potatoes: slightly smaller than a golf ball is about right.
- Rinse; do not peel. Cut each in half.
- Boil in lightly salted water until just tender -- this should not take more than 4 to 6 minutes depending on size and type of potato, but do test one with a skewer. They should still be firm and not fall apart!
- Rinse and chop the herbs, which must be fresh, not dried.
- Drain potatoes, put into suitable dish, add the olive oil and toss until well coated. A high quality, nice and fruity virgin oil should be used. Use more if you like.
- Add the chopped herbs and pepper, and toss again, until mixed through. Take care not to break the halved potatoes.
- Best salted at table, with flakes of Maldon salt. This is not always easy to obtain, so just use -- salt!
- These potatoes are quite nice when cold, too.
Nutrition Facts : Calories 360.5, Fat 27.2, SaturatedFat 3.8, Sodium 28.1, Carbohydrate 27.9, Fiber 4.5, Sugar 2, Protein 3
HERBED OLIVE OIL
Provided by Anna Stockwell
Categories Quick & Easy Mint Parsley
Yield Makes about 1 1/2 cups
Number Of Ingredients 5
Steps:
- Pulse parsley, mint, and lemon zest in a food processor until coarsely chopped. Add oil and salt and pulse again until well combined.
- Do Ahead
- Herbed oil can be stored in an airtight container in the refrigerator for up to 2 days.
HERBED RICE WITH CURRANTS IN OLIVE OIL AND BALSAMIC VINEGAR
A Persian recipe by Israeli chef Hanoch Bar Shalom. Kosher for Passover only for Sephardim. Bar Shalom suggests making a double amount of the currant mixture to save for garnishing salads, meats and poultry. That part of the recipe is kosher for everybody.
Provided by Gay Gilmore
Categories Rice
Time 5h2m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Mix the currants, vinegar, oil, thyme and garlic.
- Season with a generous amount of pepper.
- Let stand at least 4 hours before serving.
- Toast the pine nuts in 1/2 tablespoon olive oil in a small skillet over low heat until lightly browned, 2 minutes.
- Watch them carefully; they burn easily.
- Cook the onions in oil until golden, stirring often.
- Add the rice and cook, stirring, an additional minute.
- Add the water and season with salt, pepper and cinnamon.
- Bring to a boil, lower heat and cook covered over low heat until the water is absorbed, 20 minutes.
- Remove from heat and let sit undisturbed for 10 minutes.
- Stir in the rest of the ingredients with a fork.
- Transfer to a serving bowl or platter and garnish with Seasoned Currants.
Nutrition Facts : Calories 505.9, Fat 21.3, SaturatedFat 2.7, Sodium 10.3, Carbohydrate 73.8, Fiber 3.6, Sugar 17.8, Protein 6.6
CHILLED SEAFOOD SALAD WITH HERBED OLIVE OIL AND SEA SALT
Steps:
- Remove flaps from squid sacs if attached, reserving them, and cut sacs crosswise into 1/4-inch-thick rings. Cut reserved flaps into 1/4-inch-thick strips and halve tentacles lengthwise if large. Remove tough muscle from side of each scallop if necessary.
- Have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook shrimp 1 minute, or until pink and just cooked through, and transfer with a slotted spoon to ice water to stop cooking.
- Add scallops to boiling water and cook at a bare simmer 2 minutes, or until just cooked through. Transfer scallops with slotted spoon to ice water to stop cooking.
- Add squid to boiling water and cook 20 to 30 seconds, or until just opaque. Drain squid in a colander and transfer to ice water to stop cooking.
- Drain seafood well in colander and transfer to a bowl. Chill seafood, covered, until cold, at least 2 hours, and up to 1 day.
- Make herbed oil:
- In a blender blend together herbed oil ingredients on high speed 1 minute. Pour oil through a fine sieve into a bowl, pressing hard on solids, and discard solids. Herbed oil may be made 2 days ahead and chilled, covered. One hour before serving, toss seafood with lemon slices and lemon juice. Divide seafood among 12 bowls and drizzle with herbed oil. Sprinkle salads with sea salt and serve additional sea salt on the side.
RADISHES WITH HERBED SALT AND OLIVE OIL
Start off a holiday meal in the freshest way possible: With crunchy radishes dipped in olive oil and then into flavorful herbed salt.
Provided by Leah Koenig
Categories Side Radish Healthy Graduation Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 10
Steps:
- Combine garlic (if using), chives, parsley, tarragon, oregano, lemon zest, and peppercorns in a small mixing bowl. Stir in salt and transfer herbed salt to a serving bowl. Pour oil into another small bowl. Serve radishes with oil and herbed salt for dipping.
HERBED OLIVE OIL FOR BREAD DIPPING
An easy and tasty appetizer. There is something so earthy about a good bread dipped in a great olive oil. When you add herbs it only makes it better. I use fresh herbs when I have them.
Provided by Marsha Gardner @mrdick1950
Categories Other Appetizers
Number Of Ingredients 9
Steps:
- Mix all herbs together and place on a plate or shallow bowl. Pour olive oil over top.
MARINATED DRY JACK CHEESE IN HERBED OLIVE OIL
Make and share this Marinated Dry Jack Cheese in Herbed Olive Oil recipe from Food.com.
Provided by hellokitty
Categories Cheese
Time 10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Layer the cheese, sage, basil and rosemary in a decorative jar.
- Add the peppercorns and garlic and pour the oil over the top until the cheese is completely covered.
- Cover and refrigerate up to one week until ready to serve.
- Bring to room temperature before serving.
Nutrition Facts : Calories 457.4, Fat 48.5, SaturatedFat 10.6, Cholesterol 23.4, Sodium 142.1, Carbohydrate 0.4, Fiber 0.1, Sugar 0.1, Protein 6.5
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