Entrée Recipes

Not your mom's tuna casserole


3 Tablespoons Arbequina Extra Virgin Olive Oil from Olive Oil Etcetera

1 small yellow onion

1/4 cup all - purpose flour

4 cups whole milk

course salt and black pepper

1 hamburger bun - torn into small pieces

1/4 cup ground parmesan cheese

1/2 teaspoon Italian seasoning

1/2 teaspoon chili flakes, optional

1 package (10 oz), chopped frozen spinach, thawed and squeeze excess water out.

2 cans (9 oz) light tuna in the can, water based, drained and flaked

6 oz Jumbo pasta shells, cooked according to instructions on box or bag


Preheat oven to 375 F

In a medium pot, heat oil on medium high heat and add chopped onions. Cook for about 6 minutes or under translucent.

Add flour, stirring constantly for about 1 minute.

Gradually add milk and whisk constantly for about 3 minutes or until the mixture thickening and bubbles.

Season with salt and ground black pepper and let cool slightly.

Next, In a food processor, combine bread, Italian seasoning, parmesan cheese and red pepper flakes (optional). Process until fine crumbs form. Mix half of mixture with spinach and tuna and the other half with the sauce. season with salt and pepper. Fill each cooked shell with mixture and line them in a 9 x 13 inch baking dish. Top with sauce and breadcrumb mixture and bake for about 20 minutes.

*Recipe adapted from Everyday Food, March 2012


Vegetable Meatloaf with Balsamic Glaze

Sweet and spicy - LOVE IT!
2 Tablespoons Arbequina Extra Virgin Olive Oil from Olive Oil Etcetera
1/4 cup plus 2 Tablespoons Traditional Balsamic Vinegar from Olive Oil Etcetera
1 small zucchini, finely diced
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
5 garlic cloves, smashed to paste with coarse salt
1/2 tsp red pepper flakes
kosher salt and ground pepper
1 large egg, lightly beaten
1 Tablespoon finely chopped thyme
1/4 cup chopped fresh parsley
1 1/2 pounds lean turkey
1 cup panko
1/2 cup freshly grated parmesan or romano cheese
3/4 cup ketchup
Preheat oven to 425F.
Heat oil in large saute pan over high heat. Add zucchini, bell peppers, garlic paste and 1/4 tsp red pepper flakes. Season with salt and pepper. Cook vegetables until almost soft, about 5 minutes. Set aside to cool.
Whisk the egg and fresh herbs in a large bowl. Add turkey, panko, cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and cooled vegetables. Mix until combined.
Press mixture into 9x5 inch loaf pan. Whisk remaining 1/4 cup ketchup, 1/4 cup balsamic and 1/4 tsp red pepper flakes in a small bowl. Brush on top of meatloaf and bake 1 - 1 1/4 hours; let rest 10 minutes before serving.
*Recipe adapted from Food network magazine feb/mar 2009

Grilled Marinated London Broil

Making a good London broil is tricky. This recipe is worth making because it comes out tender, juicy and flavorful without much effort. We let ours marinate about 18 hours before grilling it.

5 Large garlic cloves or powder
1 teaspoon salt
1/4 cup dry red wine
1/4 cup Traditional Balsamic Vinegar from Olive Oil Etcetera
1 Tablespoon soy sauce
1 teaspoon honey
1 1/2 pounds top - round London broil

Mince the garlic to a paste with salt and in a blender add salt, red wine, balsamic vinegar, soy sauce and honey.

Stab London broil a few times with a fork or knife so marinade can seep into it. Then, in a heavy - duty sealable bag, combine London broil with marinade. Seal bag, pressing out air and put it in a dish to prevent a possible mess if the bag breaks. Let it chill, turning occasionally while marinating 4 - 24 hours. The longer the better in my opinion.

Bring steak to room temperature prior to grilling it. Remove steak from marinade and let excess drip off. Grill on an oiled rack or foil 7-9 minutes on each side for medium rare. Let the meat stand about 10 minutes prior to cutting it.

Cut steak into thin slices and make sure to go with the grain of the meat when cutting.

* Recipe adapted from Food Networks Grilled Marinated London Broil



photo by Lucy Schaeffer

Avocado Lemon Pasta with Shrimp

1 Large Red Onion, thinly sliced
1/4 cup dry white wine
8 oz small shrimp, peeled and deveined
Mission Extra Virgin Olive Oil or any other mild flavored oil from Olive Oil Etcetera
1 Large Lemon, juice and rind
1 Ripe Avocado
1 lb Pasta

Heat oil in sauce pan.
Prepare water for cooking pasta in a large pot. Salt water and bring to a boil. While waiting for water to boil, prepare sauce. Cook Pasta to desired texture and drain, reserving a little water so pasta does not become sticky.
Add sliced onions to oil in sauce pan and caramelize; add wine and let flavors blend for a few minutes on medium heat. Add the shrimp and cook until pink and done, turning over to cook through.
Add salt to taste.
Toss Pasta with onion mixture
Cut the avocado in half, pit and spoon filling into blender or food processor. Blend the avocado with lemon juice. Stir Avocado cream sauce into pasta and onion mixture.
*Recipe adapted from Serious Eats


Turkey Chili Recipe

10 - 12 dried pasilla chile peppers
4 Tablespoons Extra Virgin Olive Oil from Olive Oil Etcetera
1 Red bell pepper, diced
1 1/2 jalapeno peppers, minced and seeds removed
9 Garlic cloves, minced
2 small Red onions, diced
3 pounds coarsely ground Turkey
1/3 cup Tomato paste
3 cups tomato sauce
1 cup low - sodium chicken broth
1 Tablespoon granulated onion
2 tsp granulated garlic
3 Tablespoons chili powder
2 Tablespoons paprika
1 Tablespoon ground cumin
2 teaspoons ground cayenne pepper
kosher salt and ground pepper
3 cups canned pinto beans, with liquid
3 cups canned kidney beans, with liquid
2 cups canned black beans, with liquid
shredded cheese for garnish
Rehydrate the pasilla peppers in hot water for 30 minutes. Drain, remove from stems and remove the seeds. Dice the peppers.
Warm the oil in a large pot over medium heat. Add the pasilla peppers, bell peppers, jalapeno peppers, garlic and onion; cook until caramelized.
Add the turkey and cook until no longer pink.
Add the tomato paste and sauce, stir for 4 minutes, then add the chicken broth. Add ALL of the seasonings. Stir in the beans and liquid, lower the heat and continue to cook uncovered for at least 1 hour.
*Recipe Adapted from Ryder's Turkey Chili from Food Network Magazine Aug/Sept 2009


Barbequed Tofu

We doubled the vegetables for this recipe.
2 Tablespoons Roasted Garlic Olive Oil from Olive Oil Etcetera
4 Garlic cloves, chopped
1/2 Red onion
1/2 White onion
1/2 Bell pepper
1 Celery stick, chopped
Pinch of curry
2 packages of medium firm tofu, drained
Barbeque sauce
Preheat grill to medium. Heat up a pan over the grill and add roasted garlic olive oil. Add the garlic and vegetables to the pan. Add the salt and a pinch of curry. Add the chopped tofu to the pan and cook 12 minutes. Add the barbeque sauce, cover and simmer for 15 minutes. Serve hot.
*Recipe adapted from the Food Network

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Chicken with Preserved Lemon

This chicken turns out very tender and falls right off the bone. Lemon rinds add a sweet yet tart flavor and you can eat the whole lemon because they are preserved.
1/4 cup Roasted Garlic Olive Oil from Olive Oil Etcetera
1 whole chicken, skinned and cut into pieces or 2 fryer chickens, skinned and cut into pieces
4 cups of water
4 Garlic cloves, minced
3 Onions, medium
Fresh Herbs (optional)
Salt and Pepper
2 Preserved Lemons
Heat olive oil in a dutch oven or large pot with a lid. Add the chicken pieces and brown on both sides over high heat. Pour water into pot. Add the garlic, onions, herbs, salt and pepper. Lower the heat, cover, and simmer for 1 hour. Remove the chicken pieces, reserving them on a platter. Turn the heat back up and bring the liquid to a boil and reduce by 1/3. Add the preserved lemons and reduce the heat. Place the chicken back into liquid to reheat.
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Baked chicken with Avocado - Mango salsa

1 Whole chicken, cut into pieces
1/4 cup Tomato paste
1 teaspoon Chili powder
1 Tablespoon Roasted Garlic Olive Oil from Olive Oil Etcetera
Salsa ingredients:
2 cups Mango, diced (fresh or frozen)
1 Avocado, diced
2 Bell pepper, diced
Salt and pepper to taste
Preheat oven to 375F. In a medium bowl, combine tomato paste, chili powder and roasted garlic olive oil. Add chicken and stir to coat, letting mixture marinate for at least 10 minutes. Put chicken in a shallow baking pan, making sure not to crowd chicken. Top chicken with 1 diced bell pepper and 1 cup mango, the rest is for the salsa. Bake chicken until done, using thermometer to check if the chicken is thoroughly cooked.
Meanwhile, in another bowl combine salsa ingredients and season with salt and pepper, set aside.
When chicken is done, put salsa on top and enjoy.
*Recipe made with love and creativity by Joan and Chris
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Pizza dough from Scratch (Easy)

Makes 1 lb of dough or 4 10 inch pies
You must make dough ahead of time so it can rise. You can refrigerate it for 2 days but it is best when fresh.
1 tsp sugar
1 packet (1/4 ounce) active dry yeast
2 tsp Arbequina Extra Virgin Olive Oil, plus more for bowl and brushing of dough
Coarse salt and ground pepper
2 1/4 cups bread flour or all-purpose flour, plus more for work surface
-Pour 1 cup of warm water into a medium bowl; add sugar and sprinkle with yeast. Let stand until foamy, 5 minutes.
-Whisk oil and tsp salt into yeast mixture. Add flour and stir with a wooden spoon until liquid is incorporated (dough will appear dry). Turn out onto floured work surface. Knead until dough comes together in a elastic ball (about 2 minutes). Transfer to an oiled, medium bowl; brush lightly with oil. Cover bowl with plastic wrap; set in a warm, draft free place until dough has doubled in bulk (about 45 minutes). Punch down dough and cover; let sit another 30 minutes.
Turn out dough onto a lightly floured work surface. Divide into 4 equal parts. Let dough rest about 15 minutes before using.
Making the PIZZA:
Stretch the dough: On a lightly floured surface, stretch or roll 1 piece of dough to desired shape. Brush one side (lightly) with olive oil, salt and pepper.
Heat one side of grill to medium - high heat. Clean and oil hot grill. Using your hands put dough over direct heat source. Brush dough with olive oil and cook until lightly charred and bubbles form all over the top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill. Add topings. Put pizza on the opposite side of grill so it is getting indirect heat.
Oven or skillet:
Cook pizza in cast iron skillet over high heat or in a preheated oven at 500F. Put all of your toppings on and cook at the same time. Try cooking it on a sheet pan, pizza stone or salt block.

*Recipe adapted from Food Everyday, issue 74
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Black Bean Lasagna

A box of lasagna noodles
2 - 15 oz cans of black beans (drained and rinsed)
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1 Tablespoon Arbequina extra virgin olive oil from Olive Oil Etcetera
2 cans of tomato sauce or 1 large can
2 garlic cloves, chopped
1/4 cup fresh cilantro
12 oz low fat cottage cheese
8 oz low fat cream cheese
1/4 cup sour cream
1/2 cup mozzarella
Tomato slices
Fresh cilantro for garnish
Preheat oven to 350F.
Cook noodles as directed on box. Saute onion, pepper and garlic in arbequina olive oil. Mash 1 can of black beans. Combine cooked onion, pepper mixture to mashed and not mashed black beans. In a seperate bowl combine all of the cheese except the mozzarella. Stir in the cilantro.
Layer with noodles on the bottom, sauce, black bean mixture and cheese. Repeat until ending with top being bean mixure. Arrane sliced tomato and drizzle with mozzarella cheese. Bake for 40 - 45 minutes.
*Recipe adapted from Paris winners cookbook
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Big Tiger Shrimp and Sundried Tomato Pasta

8 jumbo tiger shrimp
1 TBSP Mission extra virgin olive oil from Olive Oil Etcetera
4 cloves of sliced (thick) garlic
1/8 tsp crushed red pepper flakes
2 tsp capers
1/4 cup white wine
1 TBSP sweet butter
2 TBSP julienne sundried tomatoes
1 TBSP flat leaf parsley
6 oz al dente linguine
juice of 1/4 lemon
Romano cheese

Saute shrimp with oil, garlic and pepper flakes on high heat for 2 minutes. Add capers,butter, wine and sundried tomatoes and continue to saute on high for 2 minutes. Add parsley, pasta and lemon juice and toss well. Place pasta in bowl, shave a few slices of romano on top and serve with pinot grigio!
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Pistachio Chicken with Couscous & Greens

Quick and easy - only 30 minutes to prepare
1/2 cup unsalted pistachios, finely chopped
1/2 cup panko bread crumbs
3 Tbsp Koroneiki extra virgin olive oil from Olive Oil Etcetera
4 6 oz boneless, skinless chicken breast
Kosher salt and pepper
1/4 cup fat - free greek yogurt
1 large onion, finely chopped
1 tsp cumin
1 cup cous cous (make according to package directions or recipe below)
1 small bunch of swiss chard, discard stems and chop leaves

Preheat oven to 350F. Line baking sheet with foil or parchment paper. In a shallow bowl or pie plate, combine pistachios, panko and 1 Tbsp Koroneiki olive oil.
Season chicken with 1/2 tsp salt and 1/4 tsp pepper. Brush chicken with yogurt and coat with pistachio mixture, pressing gently to help it adhere. Place chicken on prepared baking sheet and bake until golden brown, about 25 minutes.
Meanwhile, heat 1 Tbsp oil in a large skilletover medium heat. Add the onion, 1/4 tsp salt and pepper and cook stirring occasionally, until tender, about 6 minutes. Stir in the cumin and cook for 1 minute. Transfer onion to medium bowl. Add the coucous and coat to combine. Add 1 cup boiling water, cover and let sit for 5 minutes.
Heat the remaining Tbsp oil in the skillet (do not wipe out) over medium heat. Add chard and 1l4 tsp salt and pepper. Cook, tossing occasionally 5 minutes.
Fluff Cous cous with fork and serve with chard and chicken.
* Recipe adapted from Women's Day magazine October 2011 edition
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Roast Pork Tenderloin with Dried Cherries and Rosemary

2 (1 lb) pork tenderloins
1/2 cup dried cherries
1/3 cup dry red wine
1/4 cup Traditional balsamic vinegar from Olive Oil Etcetera
3/4 cup good-quality all-natural canberry juice or 3/4 cup unfiltered apple juice
4 garlic cloves, minced
6 shallots, cut in half lengthwise
3 tablespoons fresh rosemary or 2 teaspoons dried rosemary
2 tablespoons Arbequina Extra Virgin Olive Oil from Olive Oil Etcetera
salt & freshly ground black pepper
Brown sugar (optional) – we added this to the adapted version

Rinse the pork loin, pat dry, and place in a shallow glass or ceramic baking dish and set aside.
Whisk together the cherries, wine, vinegar, cranberry juice, garlic, shallots, and rosemary in a bowl. Pour this mixture over the pork, cover and refrigerate 2 to 3 hours or overnight.
Preheat the oven to 375 degrees.
Heat the Arbequina extra virgin olive oil in a large, ovenproof skillet over medium heat. Remove the pork from the marinade (reserve the marinade) and place the pork in the heated skillet. Cook the pork on all sides, until lightly brown, about 5 to 6 minutes.Pour the reserved marinade over the pork and place the skillet in the oven. Roast, basting several times, about 20 to 25 minutes or until a meat thermometer registers 150 to 155 degrees (160 degrees - about 5 minutes longer - for medium-well). The meat will be a very light pink color. (Note: The pork will continue to cook after it is removed from the oven.).Remove from the baking dish and place on a grooved carving board. Cover the pork loosely with foil and let it rest 5 to 10 minutes before carving.Season with salt and pepper. Slice into 1/4-inch pieces and spoon the pan juices over the pork. Serve immediately.
Variation without marinating: we put all of the ingredients for the sauce together in a sauce pan and cooked it while the pork cooked in the oven. We also added brown sugar to the sauce, only put in a few springs of rosemary and 2 – 3 shallots. The great thing is our adapted recipe does not require marinating.
Recipe adapted from http://www.food.com/recipe/roast-pork-tenderloin-with-dried-cherries-and-rosemary-158406#ixzz1sQW2fruI
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