Author: picchio85 (Page 6 of 18)

INGREDIENTS (4 servings)

250 g cous cous / 250 mL of water / 10 shrimps / 5 asparagus / 5 broccoli / 2 little onions / 1 zucchini / 1 green pepper / vegetable broth / extravirgin olive oil / 1 tablespoon of pine nuts / fresh basil / 75 mL oil / salt / 1 g of saffron

Let the cous cous rest in hot water and broth with the saffron. Slice the onions and brown them in a pan with a drop of oil, add the remaining diced veggies. Season with salt and let it cook on a high heat for 5 minutes, then take off the heat and cover with a lead so that the steam continues the cooking. For the pesto, blend together pine nuts, basil, salt and oil. Peel the shrimps and sizzle them on a pan with oil and salt. Finally add the cous cous to the veggies pan, mix together and add the pesto first and then the shrimps.

INGREDIENTS (4 servings)

1/4 cup extra virgin olive oil, more for later / 2 medium yellow onions, peeled and chopped / 8-10 garlic cloves, peeled and chopped / 2 large carrots, peeled and chopped / 2 large russet potatoes, peeled and cubed / 1 large sweet potato, peeled and cubed / salt / 1 tbsp Harissa spice blend / 1 tsp ground coriander / 1 tsp ground cinnamon / 1/2 tsp ground turmeric / 2 cups canned whole peeled tomatoes / 1/2 cup heaping chopped dried apricot / 1 quart low-sodium vegetable broth (or broth of your choice) / 2 cups cooked chickpeas / 1 lemon / handful fresh parsley leaves

In a large heavy pot or Dutch Oven, heat olive oil over medium heat until just shimmering. Add onions and increase heat to medium-high. Saute for 5 minutes, tossing regularly. Add garlic and all the chopped veggies. Season with salt and spices. Toss to combine. Cook for 5 to 7 minutes on medium-high heat, mixing regularly with a wooden spoon. Add tomatoes, apricot and broth. Season again with just a small dash of salt. Keep the heat on medium-high, and cook for 10 minutes. Then reduce heat, cover and simmer for another 20 to 25 minutes or until veggies are tender. Stir in chickpeas and cook another 5 minutes on low heat. Stir in lemon juice and fresh parsley. Taste and adjust seasoning, adding more salt or harissa spice blend to your liking. Transfer to serving bowls and top each with a generous drizzle of Private Reserve extra virgin olive oil. Serve hot with your favorite bread, couscous, or rice. 

INGREDIENTS (4 servings)

1 chicken breast / flour / 1 red onion / 20 cherry tomatoes / capers / feta cheese / half a glass of white wine / oregano / extravirgin olive oil

Cut the chicken in strips and coat them with flour. Slice the onion and brown it in a pan with oil. Add the chicken strips. Season with salt and add  the cherry tomatoes cut in half and the capers. Let it cook till the chicken is nearly ready. At they split add the feta cheese in crumbs, some white whine and stir thus creating a thick cream. Serve with some pepper and oregano.