As we’re approaching the transition from summer to autumn, fresh corn is still available and I’d like to share this traditional dish from South America.
It’s not only delicious; it pairs very well with EVOO.
“It’s a dish where quality ingredients are key: good tomatoes and good eggplants to begin with, and good vinegar and good olive oil to finish. Try it while the summer is still warm and the vegetables are still at their most flavorful!”
There are many ways in which one can enjoy figs, and some recipes allow for olive oil to play a part. Here are a couple of recipe suggestions for the figs found at your farmers market, or even better, for figs picked by you.
In the 15th and 16th centuries, Spanish ships heading to the New World always carried olive trees and vines with them because the colonies in the Indies envisioned a self-sufficient community with orchards and vineyards. This did not come to fruition in most cases, mostly due to the weather. In fact, some of the first olive trees planted in the New World were in Mexico City, but did not bear well. From there, cuttings made it into Baja California with better results. New cuttings from the trees in Baja made it into the Mission of San Diego de Alcalá, thus began the olive industry in California.
Nights are cooling and leaves are turning. Autumn is in the air. While winter squash ripens on the vine a bounty of summer herbs are still begging to be harvested from the garden.
We would like to share a fresh, nutritious way to prepare butternut squash using Pacific Sun Tehama County Blend — its gentle bitterness pairs well with the sweetness of butternut squash. By keeping it simple, only five ingredients in all, you can enjoy the flavors of two seasons melding together deliciously.
Roasted Butternut Squash with Herbs and Olive Oil
Preheat oven to 400 degrees F. Toss all ingredients except herbs in a large bowl until squash is coated. Transfer to large baking dish. Cook for 40 – 45 minutes. Squash will be tender when fully cooked. Remove from oven and sprinkle with your favorite herb.
Serve with roasted chicken and a big autumn salad tossed with Pacific Sun EVOO and Dark Balsamic Vinegar. Sprinkle salad with pomegranate seeds — another seasonal favorite. Enjoy!
Do you have a favorite fall recipe using Pacific Sun Olive Oil? We would love to hear from you in the comments below!
The first thing that caught my attention was the large amount of ingredients mayonnaise manufacturers use: The brand with the fewest ingredients listed 12 and the one with the most listed 19. While examining the ingredients, Michael Pollan’s advice immediately came to mind: “Don’t eat anything with more than five ingredients, or ingredients you can’t pronounce.”
Almost all of the commercial mayonnaise was made with highly industrial oils such as canola, corn, soy or palm along with what mayonnaise manufacturers consider “necessary” ingredients. Some brands claimed to include olive oil — this was heavily advertised in their labels — though it was never listed as the first ingredient.
Spring is here and we have plenty of fresh ingredients that pair well with olive oil: asparagus, artichokes, beets, and spinach. Let us share with you this recipe for artichokes that we’ve learned from a Southern Italian chef.
Winter is the ideal season to prepare thick, creamy soups out of the root vegetables we have at hand. The soups are excellent vehicles for enjoying fine olive oil.
We are happy to share a recipe that we hope will inspire you to go to the farmer’s market close to you and experiment with those veggies we don’t often cook with: turnips, Jerusalem artichokes and parsnips, to name a few.