Our Recipes — Recipe

makes 4 servings and cooks in 35 minutes Ingredients1 medium onion1 large clove garlic1 small green bell pepper1 tablespoon Santa Fe Olive Oil & Balsamic Company’s olive oil1 can whole tomatoes, undrained1 can tomato sauce1 tablespoon chopped fresh basil leaves1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves1/4 teaspoon salt1/4 teaspoon fennel seed1/8 teaspoon pepper7 or 8 ounces uncooked spaghetti, fettuccini or linguine Preparation1. Peel and chop the onion. Peel and finely chop the garlic. Cut the bell pepper lengthwise in half, and cut out seeds and membrane. Chop enough bell pepper to measure 1/4 cup. Wrap and refrigerate any...

serves 8 IngredientsLemon dressing (recipe follows)1 bunch of spinach (1/2 pound)1 head Boston lettuce1 medium cucumber3 medium tomatoes24 pitted whole ripe olives3/4 cup crumbled feta cheese Lemon dressing1/4 cup Santa Fe Olive Oil & Balsamic Company’s olive oil of your choice.. We suggest, Greek Koroneiki or California Koroneiki2 tablespoons lemon juice1/2 teaspoon sugar1 1/2 teaspoons Dijon mustard1/4 teaspoon salt1/8 teaspoon pepper PreparationPrepare Lemon Dressing – Shake all ingredients in a tightly covered jar or container. Shake again before pouring over salad. Remove and discard the stems of the spinach. Rinse the leaves in cool water. Shake off excess water, and blot...

Ingredients3 russet potatoes, cut into 1/3-inch thick fries2 tablespoons Santa Fe Olive Oil & Balsamic Company’s White Truffle & Garlic Olive OilKosher salt and freshly ground black pepper, to tasteRanch, for serving2 tablespoons chopped parsley leaves, for garnish Preparation1) Preheat oven to 450 degrees F. Line a baking sheet with parchment paper; set aside. 2) Place the potatoes in a single layer onto the prepared baking sheet. Drizzle with garlic truffle olive oil; season with salt and pepper, to taste. Gently toss to combine. 3) Place into oven and bake for 30-40 minutes, or until golden brown and crisp, tossing occasionally. 4) In...

Ingredients32 oz. frozen peas (still frozen)3 cups vegetable broth3 Tbsp. Santa Fe Olive Oil & Balsamic Company’s Basil Olive Oil, divided1 tsp. Dijon mustard½ tsp. salt20 basil leaves, divided1 green onion, root end trimmed off¼ cup grated parmesan cheese½ lemon, cut into 4 wedges PreparationAdd the peas, broth, 1 tablespoon of the olive oil, Dijon mustard, salt, 4 of the basil leaves and the green onion to a large pot set over high heat. Bring it to a boil. Reduce heat and simmer 5 minutes. Transfer half of the mixture to a blender or food processor and puree. Pour it into a...