Today I am sharing three delicious Italian-inspired spring recipes from Carapelli Olive Oil, bringing the distinctive flavor of heart-healthy olive oil your springtime table.
Also, be sure to go to Carapelli’s home page to download a $1 off coupon good for any olive oil 17 oz. or larger.
Quinoa Pilaf with Artichokes, Leeks and Sugar Snap Peas
The tiny Peruvian seed known as quinoa has a mild, nutty flavor that’s the perfect backdrop for spring vegetables. This versatile dish plays up the delicate flavors of leeks, artichokes, and sugar snap peas – and cooks in about ten minutes.
Ingredients:
2 tablespoons Carapelli Extra Virgin Olive Oil
1 large leek, white and light green parts thinly sliced
1-3/4 cups reduced sodium chicken or vegetable broth
1 cup quinoa, rinsed and drained (if quinoa is prewashed omit this step)
1 cup diagonally halved sugar snap peas or shelled fresh peas
1 (6.5 ounce) jar marinated artichoke hearts, drained, coarsely chopped
3 tablespoons pine nuts, toasted
2 tablespoons grated Parmigiano-Reggiano cheese
1/4 teaspoon freshly ground black pepper
Cooking directions:
Heat oil in a large saucepan over medium heat. Add leek; cook 5 minutes, stirring occasionally. Stir in broth and quinoa; bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 7 minutes. Stir in sugar snap peas; cover and continue to simmer 6 to 8 minutes or until most of broth is absorbed. Stir in artichoke hearts; heat through. Top with pine nuts, cheese and pepper. Serves 4.
Preparation time: 10 minutes
Total time: 25 minutes
Prosciutto and Provolone Panini Sandwiches
You love sandwiches, but you’re in the mood for something new. For a quick and wonderful meal, try this panini, made with rustic bread and loaded up with prosciutto and provolone. It’s easy to assemble and packed with the flavors of Italy.
Ingredients:
1/4 cup Carapelli Extra Virgin Olive Oil
8 slices rustic Italian or sourdough bread
1/4 cup prepared basil pesto
16 thin slices Provolone cheese
12 thin slices prosciutto
4 whole well-drained bottled roasted red peppers, cut into strips
Cooking directions:
Heat a panini grill or waffle iron. Brush oil over bread slices. Turn 4 slices over; spread pesto evenly over bread. Top with half of the cheese, tearing to fit if necessary, all of the prosciutto and pepper strips and remaining cheese. Close sandwiches with remaining bread oiled sides up. Cook (in batches) in panini maker* or waffle iron 3 to 4 minutes or until golden brown and cheese is melted. Serves 4.
*Panini sandwiches may also be cooked in a ridged grill pan or nonstick skillet over medium heat for 3 to 4 minutes per side.
Preparation time: 15 minutes
Total time: 19 minutes
Grilled Halibut with Fennel and Orange
Get rave reviews by teaming moist, flaky halibut with spring-fresh fennel and orange. Save the unused fennel stalks or leaves to add flavor to soups. You can also wet the fronds and stalks and throw them on the grill in place of wood chips.
Ingredients:
2 blood oranges or Valencia or Cara Cara oranges
3 tablespoons Carapelli Extra Virgin Olive Oil
4 (4 ounce) skinless halibut or haddock fish fillets
1/2 teaspoon smoked paprika
1/2 teaspoon coarse sea salt or kosher salt
1/2 cup very thinly sliced small fennel bulb
2 tablespoons chopped fresh tarragon (optional)
Cooking directions:
Heat a grill to medium-high heat or have a ridged grill pan ready. Cut 1 of the oranges in half and squeeze 2 tablespoons juice. In a medium bowl, combine olive oil and juice. Spoon 2 tablespoons of the mixture over fish. Sprinkle paprika over fish; let stand 10 minutes.
Peel remaining orange and separate into sections. Add the orange sections and fennel to the bowl; toss with olive oil mixture.
Grill fish (or cook in a heated ridged grill pan over medium heat) 4 minutes per side or until fish is opaque in center. Transfer to serving plates and top with fennel and orange mixture and sea salt. Garnish with tarragon if desired. Serves 4.
Preparation time: 20 minutes
Total time: 28 minutes
Recipes and photos courtesy of Carapelli Olive Oil.
