Our Recipes — Main Dishes

makes 6 servings Ingredients1 cup fine-grained semolina (pasta flour)1/2 tablespoon mustard seeds1 1/2 tablespoons Santa Fe Olive Oil & Balsamic Company’s olive oil2 red bell peppers, seeded, deribbed, and cut into thin strips3 small zucchini, cut into 2 x 1/4-inch strips20 snow peas, tailed and cut in half lengthwise1/2 teaspoon ground turmeric1 teaspoon salt2 cups water2 tablespoons chopped cilantro2 tablespoons fresh lime juice PreparationPlace the semolina in a large heavy frying pan over moderate heat. Stir-fry for 6 to 8 minutes, or until the grains darken a few shades. Transfer to a pyrex measuring cup and set aside.Place the mustard seeds in...

Ingredients1 2 1/2 pound boneless pork shoulder roast1 cup chopped onion (1 large)3/4 cup chopped green sweet pepper (1 medium)1 teaspoon dried thyme, crushed1/2 teaspoon dried rosemary, crushed1/2 cup chicken broth1 cup balsamic vinegar3/4 cup ketchup1/3 cup packed brown sugar1/4 cup honey1 tablespoon Worcestershire sauce1 tablespoon Dijon-style mustard1 clove garlic, minced1/2 teaspoon ground black pepper1/4 teaspoon salt20 sliders buns or small round dinner rolls, split and toastedPurchased deli coleslawSweet or dill pickles, coarsely chopped PreparationTrim fat from meat. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker. In the cooker combine onion and sweet pepper. Add meat;...

Ingredients8 oz linguine4 Tbsp olive oil3 Tbsp chopped prosciutto1 Tbsp chopped garlic1/2 cup wild mushrooms**sliced 2 Tbsp kalamata olives pitted and chopped1 Tbsp green olives, pitted and chopped2 Tbsp chopped Italian parsley1/4 cup red wine2 cups herb tomato sauce1 Tbsp Parmesan cheese, shredded Preparation**Note: For wild mushrooms you may use portabella, oyster, or the dried mixed exotic. If using dried mushrooms, soak in water overnight and boil in water for an hour the next day to ensure they will be tender. COOK linguine according to package directions. HEAT oil in a sauté pan while pasta cooks. Add prosciutto, garlic, and mushrooms....

Ingredients Glaze3/4 cup Santa Fe Olive Oil’s White Lemon Balsamic Vinegar2 tablespoons maple syrup1 tablespoon Dijon mustard1 clove garlic, peeled and smashed or chopped SalmonFour 6-ounce center-cut salmon fillets, skinned2 tablespoons olive oilKosher salt and freshly ground pepper Vegetables2 tablespoons olive oil1 large or 2 small shallots, thinly slicedKosher salt and freshly ground pepper2 cloves garlic, peeled and smashed or chopped2 1/2 cups frozen shelled edamame (12 ounces), thawed2 cups sugar snap peas (6 ounces), halved PreparationFor the glaze: In a small saucepan, bring the vinegar, maple syrup, mustard and garlic to a boil over medium heat. Reduce the heat to a simmer and...