Ingredients
- Kosher salt, to taste, plus 1 teaspoon
- 1 pound spaghetti
- 2 cloves garlic, minced
- 1/2 cup Roasted Garlic Olive Oil
- Pinch red pepper flakes
- 2 tablespoons chopped flat-leaf parsley
- 1/2 lemon, zested
- Freshly grated Parmigiano-Reggiano
Preparation
Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente, tender but not mushy, about 8 minutes.
While the pasta cooks, combine the garlic, olive oil, the 1 teaspoon salt, and red pepper flakes in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes.
Drain the pasta in a colander set in the sink, reserving about a 1/4 cup of the cooking water. Add the pasta and the reserved water to the garlic mixture. Mix well. Add the parsley and lemon zest (if using). Adjust seasoning, to taste. Transfer to a large serving bowl or divide amongst 4 to 6 dishes. Serve topped with grated cheese, if desired.
Ingredients
- ½ medium watermelon
- ½ cup fresh mint leaves, chopped
- ¼ cup crumbled feta cheese
- 3 Tbsp House Olive Oil
- 1 Tbsp Cucumber Melon Balsamic
- 1 handful baby greens
Preparation
Slice the watermelon and remove the rind, trimming away the pale flesh adjacent to the rind,
leaving only the sweet, bright red flesh.
Cut the watermelon into large dice, or approximately ¾-inch cubes.
Arrange the watermelon cubes on chilled plates.
Sprinkle with crumbled feta, baby greens and mint leaves.
In a glass bowl, combine the olive oil and balsamic vinegar and whisk until combined.
Drizzle the salad with the vinaigrette and serve right away.
Ingredients
40 asparagus spears, trimmed
Cooking spray
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons butter
2 teaspoons low-sodium soy sauce
1 teaspoon Smoked Balsamic
Cracked black pepper (optional)
Grated lemon rind (optional)
Preparation
Preheat oven to 400°.
Arrange asparagus in a single layer on a baking sheet; coat with cooking spray.
Sprinkle with salt and pepper. Bake at 400° for 12 minutes or until tender.
Melt butter in a small skillet over medium heat; cook 3 minutes or until lightly browned,
shaking pan occasionally. Remove from heat; stir in soy sauce and balsamic vinegar.
Drizzle over asparagus, tossing well to coat. Garnish with cracked pepper and rind, if desired.
Ingredients
1 cup pitted black olives
2 teaspoons minced garlic
1 teaspoon minced yellow onion
4 anchovy filets
1 teaspoon capers
1/8 teaspoon dried thyme
pinch of cayenne pepper
1/4 cup Organic Olive Oil
1/4 teaspoon fresh lemon juice
Preparation
Place the olives, garlic, onion, anchovies, capers, thyme and cayenne in the bowl of a food processor and pulse until the olives are broken down but the mixture is still chunky.
With machine running, pour the olive oil through the feed tube in a slow, steady stream. Process until the mixture is finely chopped and even in texture but not completely puréed. Add the lemon juice and stir. The tapenade keeps, covered, in the refrigerator for 1 week.
Subcategories
Newsletter
Subscribe to be updated on events, news, specials and more.
Search
Categories
Taste of Quality
