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  • Kale and Pistachio Pesto Spaghetti

    Kale and Pistachio Pesto Spaghetti


    Kale and Pistachio Pesto Spaghetti

    Ingredients
    Vines & Branches Sea Salt
    1 large bunch kale, stemmed and leaves torn (about 1 pound)
    10 ounces spaghetti
    2 tablespoons roasted salted pistachios
    1 clove garlic, smashed
    1 cup fresh basil
    1/4 cup Vines & Branches Lemon Pepper Olive Oil
    2 tablespoons freshly grated Parmesan
    Lemon wedges, for serving


    Directions
    Bring a large pot of salted water to a boil. Fill a large bowl with ice and water. Add the kale to the boiling water and cook, stirring, until just wilted but still bright green, about 2 minutes. With a slotted spoon, transfer the kale to the ice water (keep the water boiling). When cool, drain well and squeeze out as much water as possible. Coarsely chop the kale.

    Add the pasta to the boiling water and cook according to the package directions. Reserve 1/2 cup of the pasta water, and then drain the pasta.

    While the pasta cooks, pulse the pistachios and garlic in a food processor until finely chopped. Add the kale and basil and pulse until very finely chopped. With the machine running, add the oil in a steady stream. Add the Parmesan, and 1/2 teaspoon each salt and pepper and pulse to incorporate.

    Toss the pasta with the pesto, adding a few spoonfuls of the reserved cooking water if it seems dry. Season to taste with salt and pepper. Serve with lemon wedges on the side.

    Original Recipe Source: http://www.foodnetwork.com/recipes/food-network-kitchens/kale-and-pistachio-pesto-spaghetti-recipe.html?soc=sitesocialpinterest&crlt.pid=camp.8gt5B5FxQsKO&oc=linkback


  • Grilled Stuffed Flank Steak

    Grilled Stuffed Flank Steak

    Ingredients:

    2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)

    1 small shallot , minced (about 2 tablespoons)

    2 tablespoons fresh sage , finely minced

    1 teaspoon Vines & Branches Grilling Herbs
    2 tablespoons Vines & Branches Spanish Arbequina Olive Oil , plus extra for oiling grate

    1 flank steak (2- to 2 1/2-pounds) (see note)

    4 ounces thinly sliced prosciutto

    4 ounces thinly sliced provolone

    8–12 skewers soaked in water for 30 minutes

    Vines & Branches Italian Fine Sea Saltand ground black pepper

    Directions:

    Combine garlic, shallot, sage, grilling herbs, and olive oil in small bowl. Butterfly and pound flank steak into rough rectangle. With steak positioned so that grain runs parallel to edge of counter and opened side faces up, spread herb mixture evenly over surface of steak. Lay prosciutto evenly over steak, leaving 2-inch border along top edge. Cover prosciutto with even layer of cheese, leaving 2-inch border along top edge. Starting from bottom edge and rolling away from you, roll beef into tight log and place on cutting board seam-side down.

    Starting ½ inch from end of rolled steak, evenly space 8 to twelve 14-inch pieces of butcher’s twine at 1-inch intervals underneath steak. Tie middle string first; then working from outermost strings toward center, tightly tie roll and turn tied steak 90 degrees so seam is facing you. Skewer beef directly through outermost flap of steak near seam through each piece of string, allowing skewer to extend ½ inch on opposite side. Using chef’s knife, slice roll between pieces of twine into 1-inch-thick pinwheels. Season pinwheels lightly with kosher salt and black pepper.

    Build a modified two-level fire by arranging all coals over half of the grill, leaving the other half empty. Position cooking grate over coals, cover grill, and heat rack until hot, about 5 minutes. Grill is ready when side with coals is hot.

    Grill pinwheels directly over hot side of grill until well browned, 3 to 6 minutes. Using tongs, flip pinwheels; grill until second side is well browned, 3 to 5 minutes longer. Transfer pinwheels to cooler side of grill, cover, and continue to cook until center of pinwheels registers 125 degrees on instant-read thermometer, 1 to 4 minutes (slightly thinner pinwheels may not need time on cooler side of grill). Transfer pinwheels to large plate, tent loosely with foil, and let rest 5 minutes. Remove and discard skewers and twine and serve immediately.

    (Recipe Adapted from Cook’s Illustrated)

  • Grilled Stuffed Flank Steak

    Grilled Stuffed Flank Steak With Prosciutto & Provolone



    Directions:

    Combine garlic, shallot, sage, grilling herbs, and olive oil in small bowl. Butterfly and pound flank steak into rough rectangle. With steak positioned so that grain runs parallel to edge of counter and opened side faces up, spread herb mixture evenly over surface of steak. Lay prosciutto evenly over steak, leaving 2-inch border along top edge. Cover prosciutto with even layer of cheese, leaving 2-inch border along top edge. Starting from bottom edge and rolling away from you, roll beef into tight log and place on cutting board seam-side down.

    Starting ½ inch from end of rolled steak, evenly space 8 to twelve 14-inch pieces of butcher’s twine at 1-inch intervals underneath steak. Tie middle string first; then working from outermost strings toward center, tightly tie roll and turn tied steak 90 degrees so seam is facing you. Skewer beef directly through outermost flap of steak near seam through each piece of string, allowing skewer to extend ½ inch on opposite side. Using chef’s knife, slice roll between pieces of twine into 1-inch-thick pinwheels. Season pinwheels lightly with kosher salt and black pepper.

    Build a modified two-level fire by arranging all coals over half of the grill, leaving the other half empty. Position cooking grate over coals, cover grill, and heat rack until hot, about 5 minutes. Grill is ready when side with coals is hot.

    Grill pinwheels directly over hot side of grill until well browned, 3 to 6 minutes. Using tongs, flip pinwheels; grill until second side is well browned, 3 to 5 minutes longer. Transfer pinwheels to cooler side of grill, cover, and continue to cook until center of pinwheels registers 125 degrees on instant-read thermometer, 1 to 4 minutes (slightly thinner pinwheels may not need time on cooler side of grill). Transfer pinwheels to large plate, tent loosely with foil, and let rest 5 minutes. Remove and discard skewers and twine and serve immediately.

    (Recipe Adapted from Cook’s Illustrated)

  • Honey Lemon Salmon Cooked in Foil

    Honey Lemon Salmon Cooked in Foil



    Ingredients:

    1/4 cup honey

    3 cloves garlic, minced

    1 tablespoon Vines & Branches Eureka Lemon Fused Olive Oil

    1 tablespoon Vines & Branches Lemongrass Mint White Balsamic

    1 tablespoon fresh thyme leaves

    Kosher salt and freshly ground black pepper, to taste

    2 pounds salmon

    Directions:

    Preheat oven to 375 degrees F. Line a baking sheet with foil.

    In a small bowl, whisk together honey, garlic, olive oil, vinegar, thyme, salt and pepper, to taste.

    Place salmon onto prepared baking sheet and fold up all 4 sides of the foil. Spoon the honey mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed.

    Place into oven and bake until cooked through, about 13-15 minutes.

    Serve immediately.



  • Honey-Ginger Balsamic Glazed BBQ Ribs

    Honey-Ginger Balsamic Glazed BBQ Ribs



    Marinade Ingredients

    4 racks (8 pounds) baby back ribs

    12 garlic cloves, mashed or minced

    3 Tbs. Vines & Branches Honey-Ginger White Balsamic

    3 Tbs. dark brown sugar

    1 Tbs. Vines & Branches Roasted Sesame Oil1 Tbs. sea salt

    Glaze Ingredients

    ¾ cup Vines & Branches Honey-Ginger White Balsamic

    3 Tbs. honey

    2 Tbs. soy sauce

    1 tsp. Vines & Branches Chipotle Extra Virgin Olive Oil

    Marinade Directions

    Mix together the garlic, Honey-Ginger White Balsamic, brown sugar, Toasted Sesame Extra Virgin Olive Oil and sea salt. Coat the ribs with the marinade and allow to marinate in a sealed container or large zip lock bag for a minimum of 12 hours or overnight, turning a few times.

    Glaze Directions

    Combine the Honey-Ginger White Balsamic, honey and soy sauce in a small sauce pan over medium heat. Allow to reduce by half then remove from heat. Add Toasted Sesame Extra Virgin Olive Oil to the mixture and stir to combine.

    Ribs Directions

    Preheat the grill to medium heat and preheat the oven to 275 degrees. Grill the ribs for approximately 5 minutes per side. Prepare baking pan(s) large enough to hold the ribs in a single layer. Place the grilled ribs into the baking pan(s), brush the glaze over the ribs and seal each pan well with foil. Bake the ribs for 2 hours or until tender and meat falls off the bone.

  • New Orleans-Style BBQ Shrimp

    New Orleans-Style BBQ Shrimp



    Ingredients:

    -Makes 4 servings

    -20 large (16/20) shrimp, peeled and deveined

    -1 ounce All Natural Chipotle Olive Oil

    -1 tablespoon plus 5 teaspoons green onions, chopped

    -2 ounces dry white wine

    -1 teaspoon fresh chopped garlic

    -4 tablespoons Worcestershire Sauce

    -1/2 teaspoon cayenne

    -1/2 teaspoon paprika

    -8 ounces (2 sticks) salted butter

    Directions:

    Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. It’s best to prepare shrimp in batches if you do not have large skillet. Remove shrimp and set aside on a large platter.

    Add green onions to the oil in the skillet and cook for 1 minute. Add white wine and let simmer until it is reduced by half.

    When the wine is reduced by half, add chopped garlic, Worcestershire, cayenne pepper and paprika. Shake the pan well and cook for 1 minute. Reduce the heat to low.

    Cut butter into small chunks with the knife and slowly add into pan, shaking fast to melt butter.

    Continue to add butter and shake until all butter is melted. Add shrimp back to pan and toss well to coat shrimp with butter and seasonings and to heat the shrimp. Place shrimp on four plates and enjoy.

  • Summer Tomato and Basil Pasta

    Tomato and Basil Pasta

    Ingredients:

    1/4 cup Vines & Branches' The Best of Sicily Extra Virgin Olive Oil

    3 thinly sliced garlic cloves

    1/2 teaspoon coarse salt

    1/2 teaspoon freshly ground pepper, plus more for sprinkling

    1 pound cooked and drained Trafilati Specialty Pasta by La Porta - Casarecce

    4 medium tomatoes

    1 pound burrata or mozzarella cheese

    Small basil leaves

    Directions:

    Combine olive oil, garlic, salt, and pepper in a large bowl. Toss in cooked and drained pasta. Tear tomatoes and cheese; scatter over pasta. Garnish with basil leaves, and sprinkle with pepper.

  • Lemon-Basil Pasta

    Lemon-Basil Pasta

    Lemon-Basil Pasta

    Ingredients:

    10 ounces dried linguine or desired pasta

    1 19 ounce can white kidney (cannellini) beans, rinsed and drained

    ½ of a lemon peel

    3 tablespoons Vines & Branches Lemon Olive Oil

    1 cup packed fresh basil leaves

    Directions:

    Cook pasta according to package directions, adding beans for the last 2 minutes of cooking time. Remove 1/2 cup of the cooking liquids; set aside. Drain pasta and beans; cover to keep warm.

    Meanwhile, finely shred peel from the lemon half (about 2 teaspoons). In a small skillet heat 1 tablespoon of the oil over medium heat. Add lemon peel; cook and stir 1 minute, or until lightly golden.

    In a food processor combine cooked lemon peel, basil, the remaining 2 tablespoons olive oil, the juice from the lemon half, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and process until smooth. Add reserved cooking liquid, 1 tablespoon at a time, until desired consistency, processing mixture after every addition.

    To serve, toss hot cooked pasta mixture with lemon-basil mixture. Makes 4 servings.

    Adapted From: http://www.bhg.com/recipe/pasta/lemon-basil-pasta/

  • Proscuitto and Pear Pizza

    Proscuitto and Pear Pizza


    Proscuitto and Pear Pizza with Rosemary Olive Oil Pizza Dough

    Ingredients:

    Dough
    1 tsp Yeast
    ¾ cup Water, between 100-105 degrees
    2 ½ cups Flour
    ½ tsp Salt
    1 tsp Rosemary, dried or fresh
    1 clove Garlic, minced
    3 Tbsp
    Vines & Branches Tuscan Herb Olive Oil
    Cornmeal for rolling dough

    Pizza Topping
    Fresh Mozzarella, sliced thinly
    1 Pear, thinly sliced
    1/3 cup Gorgonzola, crumbled
    ¼ cup Caramelized Onion
    2 ounces Prosciutto, thinly sliced and fried
    2 Tbsp High Quality Dijon Mustard
    2 Tbsp Honey

    Directions:

    In a small bowl add warm water and sprinkle the yeast over the top. Let the yeast bloom for 5-10 minutes until it becomes foamy. While the yeast is blooming, combine the flour, salt, rosemary and garlic in a large mixing bowl outfitted with a hook attachment. With the mixer on low, pour in the Vines & Branches Tuscan Herb Olive Oil until combined. Next, slowly pour in the yeast/water until the dough starts to come together. Turn the mixer onto medium once the dough starts to form and knead until smooth. Cover the bowl with plastic wrap and place in a warm, dark place to rise for 1- 1 ½ hours.

    Preheat oven to 450 degrees. On a piece of parchment, sprinkle heavily with cornmeal. Using hands, press dough out until very thin and even. In a small dish, whisk together Dijon and honey until smooth and spread evenly over dough as a sauce.
    Top with remaining ingredients, mozzarella cheese, thinly sliced pear, caramelized onion, prosciutto, and gorgonzola cheese. Pull the parchment paper and pizza onto a baking sheet and bake for 11-12 minutes or until the crust is golden brown and cheese is bubbly and browning. Remove from oven and let rest 2-3 minutes before slicing. Serve immediately.

  • Roast Leg of Lamb with Herbs de Provence and Lavender Balsamic

    Roast Leg of Lamb with Herbs de Provence and Lavender Balsamic

    Ingredients:

    1/4 cup plus 2 tablespoons Vines & Branches Manzanillo EVOO

    1/4 cup Vines & Branches Herbs de Provence

    4 garlic cloves, grated

    One 3 ½ -pound boneless leg of lamb

    Vines & Branches Sea Salt

    Freshly ground black pepper (Use Vines & Branches Tellicherry Peppercorns Grinder)

    ½ cup L'Epicurien Shallots Confit

    1/2 cup pitted Medjool dates, thinly sliced

    1 ½ teaspoon Organic Rosemary Honey

    1/4 cup Vines & Branches Lavender Balsamic

    Directions:

    Preheat the oven to 450°. In a small bowl, whisk 1/4 cup of the olive oil with the Herbs de Provence seasoning, and garlic. Season the lamb all over with salt and pepper. Rub half of the herb oil all over the inside of the lamb, then roll up the meat and tie with kitchen string to form a neat roast. Spread the remaining herb oil all over the roast and set it on a rimmed baking sheet.

    Roast the lamb for about 15 minutes, until just starting to brown. Reduce the oven temperature to 375° and roast the lamb for about 1 hour longer, until an instant-read thermometer inserted in the thickest part registers 130° for rare meat. Transfer the lamb to a carving board and let rest for 30 minutes.

    Meanwhile, in a medium saucepan, heat the remaining 2 tablespoons of olive oil until shimmering. Add the shallot confit, dates, honey and a pinch of salt and cook over moderate heat, stirring occasionally, for about 4 minutes. Add the vinegar and cook, stirring occasionally, until most of the liquid has evaporated and the jam is thick, 3 to 5 minutes; season with salt and let cool.

    Untie the lamb roast and slice the meat against the grain. Serve with the shallot-date jam.


    Adapted from http://www.foodandwine.com/recipes/roast-leg-of-lamb-with-rosemary-and-lavender

  • Roast Leg of Lamb with Herbs de Provence and Lavender Balsamic

    Roast Leg of Lamb with Herbs de Provence and Lavender Balsamic

    Ingredients:

    1/4 cup plus 2 tablespoons Vines & Branches Manzanillo EVOO

    1/4 cup Vines & Branches Herbs de Provence

    4 garlic cloves, grated

    One 3 ½ -pound boneless leg of lamb

    Vines & Branches Sea Salt

    Freshly ground black pepper (Use Vines & Branches Tellicherry Peppercorns Grinder)

    ½ cup L'Epicurien Shallots Confit

    1/2 cup pitted Medjool dates, thinly sliced

    1 ½ teaspoon Organic Rosemary Honey

    1/4 cup Vines & Branches Lavender Balsamic

    Directions:

    Preheat the oven to 450°. In a small bowl, whisk 1/4 cup of the olive oil with the Herbs de Provence seasoning, and garlic. Season the lamb all over with salt and pepper. Rub half of the herb oil all over the inside of the lamb, then roll up the meat and tie with kitchen string to form a neat roast. Spread the remaining herb oil all over the roast and set it on a rimmed baking sheet.

    Roast the lamb for about 15 minutes, until just starting to brown. Reduce the oven temperature to 375° and roast the lamb for about 1 hour longer, until an instant-read thermometer inserted in the thickest part registers 130° for rare meat. Transfer the lamb to a carving board and let rest for 30 minutes.

    Meanwhile, in a medium saucepan, heat the remaining 2 tablespoons of olive oil until shimmering. Add the shallot confit, dates, honey and a pinch of salt and cook over moderate heat, stirring occasionally, for about 4 minutes. Add the vinegar and cook, stirring occasionally, until most of the liquid has evaporated and the jam is thick, 3 to 5 minutes; season with salt and let cool.

    Untie the lamb roast and slice the meat against the grain. Serve with the shallot-date jam.


    Adapted from http://www.foodandwine.com/recipes/roast-leg-of-lamb-with-rosemary-and-lavender

  • Roast Chicken with Spring Vegetables

    Roast Chicken with Spring Vegetables
    Roast Chicken with Spring Vegetables

    Ingredients:
    3 1/2 pounds skin-on, bone-in chicken quarters
    Kosher salt and freshly ground pepper
    1 lemon, halved
    3 tablespoons
    Vines & Branches House Blend EVOO
    1 pound fingerling or other small potatoes
    2 bunches radishes
    1 bunch scallions
    1 bunch baby carrots
    1/4 cup chopped fresh dill

    Directions:
    Preheat the oven to 500 degrees F. Rinse the chicken and pat dry. Season with salt and pepper, then place skin-side up on a rimmed baking sheet. Squeeze 1/2 lemon over the chicken and drizzle with 1 tablespoon olive oil. Roast 15 minutes.

    Meanwhile, cut the potatoes and radishes in half and cut the scallions into thirds. Toss the potatoes, radishes, carrots and the remaining 2 tablespoons olive oil in a bowl; season with salt and pepper.

    Remove the chicken from the oven and scatter the vegetables around it. Continue to roast until the vegetables are tender and the chicken is golden and cooked through, about 20 more minutes. Squeeze the remaining 1/2 lemon over the chicken and vegetables. Top with the dill and season with salt.


    Photograph by Antonis Achilleos


    Adapted from: http://www.foodnetwork.com/recipes/food-network-k...

  • Penne with Roasted Asparagus and Balsamic Butter

    Penne with Roasted Asparagus and Balsamic Butter

    Penne with Roasted Asparagus and Balsamic Butter

    Ingredients:

    1. 1 pound asparagus
    2. 1 tablespoon Vines & Branches Best of Sicily Olive Oil
    3. 2 teaspoons salt
    4. 1/2 teaspoon fresh-ground black pepper
    5. 1/2 cup plus 2 tablespoons Vines & Branches Traditional Style Balsamic
    6. 1/2 teaspoon brown sugar
    7. 1 pound penne
    8. 1/4 pound butter, cut into pieces
    9. 1/3 cup grated Parmesan cheese, plus more for serving

    Directions

    1. Heat the oven to 400°. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes.
    2. Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat.
    3. Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan, and the remaining 1 3/4 teaspoons salt. Serve with additional Parmesan.

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