Recipes — Vegetarian

Butter Olive Oil Mashed Potatoes

Butter Olive Oil Mashed Potatoes

Ingredients: ¼ cup butter olive oil 6 cloves garlic 5 large potatoes (about 2 lbs) Gourmet Salt Cracked Black Pepper     Peel and chop potatoes, place into a pot of boiling water, add peeled garlic cloves. Cook potatoes until they are tender. Drain liquid, save 8 ounces or a cup in a container. Mash potatoes and garlic until smooth. Add olive oil, and continue mashing and mixing. Add reserved water to reach your desired consistency, finish with gourmet sea salt and cracked pepper.

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Thai Style Asparagus

Thai Style Asparagus

Ingredients2 tablespoons orange juice1 tablespoon white wine vinegar1 1/2 teaspoons reduced-sodium soy sauce1/2 teaspoon soy sauce1/2 teaspoon toasted sesame oil1/2 teaspoon grated fresh gingerDash ground red pepper1 teaspoon Santa Fe Olive Oil & Balsamic Company’s olive oil1 pound asparagus spears2 orange, peeled and sectioned2 teaspoons toasted sesame seeds (optional) Preparation For vinaigrette, in a screw top jar combine orange juice, vinegar, soy sauce, sesame oil, ginger, garlic, and red pepper. Cover and shake well, set aside In a large nonstick skillet heat oil over medium-high heat. Cook asparagus in hot oil for 3 to 4 minutes or until just tender,...

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Pumpkin Bread

Pumpkin Bread

This recipe take 15 minutes to prepare, 65 minutes to bake in an oven heated to 350F and makes 1 loaf which is equal to about 16 servings. This is a great recipe for the fall and winter time and pairs wonderfully with a mug of warm cider. This bread is best served a day after it’s made, wrapped and stored overnight. Ingredients2 cups all purpose flour3/4 cup sugar1 tablespoon baking powder1 1/2 teaspoon ground cinnamon1/4 teaspoon baking soda1/4 teaspoon salt1/4 teaspoon ground nutmeg1/4 teaspoon ground ginger or 1/8 teaspoon ground cloves2 beaten eggs1 cup canned pumpkin1 cup milk1/3 cup Santa Fe...

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Stuffed Eggplant

Stuffed Eggplant

serves 4 Ingredients2 eggplants (cut in half, lengthwise)1 small can off tomato puree (8 oz)1 cup of bread crumbs2 zucchini (chopped in 1/4-inch cubes)1 pound mozzarella cheese ( grated )1 1/2 cup Santa Fe Olive Oil & Balsamic Company’s olive oil1 1/2 teaspoons black pepper1 1/2 teaspoons salt1/4 teaspoon hing (asafoetida)1 teaspoon lemon juice1 tablespoon basil leaves1 tablespoon oregano flakes PreparationIn a large skillet heat 1 cup olive oil. Cut eggplants lengthwise in equal halves. Place all four halves of eggplants face down in hot oil. Adjust to low heat. Cook eggplant for about 10 minutes on each side or until very...

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