Simple Roasted Vegetables or Potatoes A simple way to enjoy flavorful vegetables or potatoes Ingredients Your choice of vegetables or potatoes (quarter or cut potatoes into 1 inch squares) Your favorite Olio's Market Fused or Infused Olive Oil Salt and Pepper
Directions Cut up vegetables or potatoes Lightly toss in Olio's Market Fused or Infused Olive Oil Put on roasting pan and lightly salt and pepper. Put in 400 degree oven until done to your likening (potatoes should be fork tender) Place on serving dish and salt and pepper to taste!
Potato, Caramelized Onion, & Roasted Red Pepper Hash with Baked eggs & UP Olive Oil Ingredients 1 1/2 pound Yukon gold potatoes cut in 1" pieced 1 Jar Roasted Red Peppers 1 large onion, thinly sliced 2 cloves garlic, minced 1/4 fresh chopped flat leaf parsley leaves 1/4 cup Extra Virgin Olive Oil 8 large eggs 2 teaspoons of salt, plus salt to taste 1 teaspoon fresh thyme leaves 1/2 teaspoon paprika fresh ground pepper to taste
Preheat the oven to 400 F.
Directions Add the potatoes to a medium saucepan, cover with water, add 2 teaspoons of salt and bring to a boil. Reduce to a simmer, and cook for 5 minutes at a simmer until the potatoes are just barely tender but still not cooked all the way through.
In a large oven proof sauté pan, over medium heat, add the olive oil and heat. Add the sliced onions and sauté until they just begin to take on a golden color. Add the garlic and sauté another minute. Remove the pan from heat.
Drain the potatoes well and allow to sit for a minute to help the moisture evaporate. Add the potatoes to the sauté pan with the onions, tossing well, and allow to cook over medium heat until they just begin to turn golden brown. Add the roasted red peppers, thyme leaves, paprika and toss to mix.
Taste and season with additional salt and pepper, if desired.
Place the sauté pan in the oven and roast for 20 minutes until the potatoes are nicely browned.
Remove the sauté pan and carefully crack the eggs over the hash, leaving space in between each egg, sprinkle with a bit of salt and pepper and slide the sauté pan back in the over for an additional 3-5 minutes depending on how you like your eggs cooked.
Add finely chopped parsley to the pan and drizzle with additional olive oil and paprika if desired.
Fall Garden Greens Spanakopita with Garlic Olive Oil ngredients 8 cups washed and dried greens coarsely chopped in any combination such as: kale, beet greens, collards, spinach, Swiss chard etc. 1 pound package thawed phyllo dough 1/2 cup + 2 tablespoons Olio's Market Garlic Infused Olive Oil 8 oz. whole milk ricotta 1 teaspoon corn starch 8 oz. feta cheese, crumbled 1 large yellow onion, finely diced salt and pepper to taste Preheat the oven to 350 F. Brush a 9"x13" baking pan liberally with olive oil. In a large sauté pan over medium high heat, add 1 tablespoon of garlic olive oil. Add the diced onion and sauté until translucent. Add the greens and sauté until cooked down, about 3 additional minutes. Add the feta and ricotta to the greens and mix thoroughly. Add 1 teaspoon cornstarch to 2 tablespoons of water and add to the greens. Continue cooking over medium high heat until the mixture thickens and season with salt and fresh ground pepper to taste. Allow the mixture to cool until just barely warm. Take the thawed phyllo out of the refrigerator. Unroll the sheets and cover with a clean barely dampened towel. Liberally brush three sheets or spray three sheets with garlic infused olive oil and layer one on top of another, lining the bottom and part way up the sides of the baking pan. Add 1/3 of the spinach mixture and spread evenly over the phyllo. Continue brushing each sheet with olive oil and layering three sheets at a time followed by two more layers of spinach and ending with three sheets of phyllo on top. Bake for 35-40 minutes until the top is deep golden brown and crisp. Allow to cool slightly and cut into squares.