Preheat the oven the 325. In a small bowl combine the shallot, butter, 1 tbsp of the Truffle Salt, and 1 tbsp of the Herbes de Provence. Set aside.
Drain any juices from the turkey, then remove the giblets from the cavity, discard. Pat the skin down with paper towels, and place on a rack inside a large roasting pan.
Starting from the cavity side of the turkey, gently separate the skin from the breast of the turkey. Place the butter and shallot mixture under the skin, spreading as evenly as possible across the breast. Gently place half of the rosemary and half the sage leaves under the skin.
In the cavity, sprinkle 1/2 tbsp of the Truffle Salt, and 1/2 tbsp of the Herbes de Provence. Place the onion and the garlic inside of the cavity, the remaining rosemary, and the sage leaves, then tie the legs together with twine.
Drizzle the top of the turkey with the Rosemary Oil, and sprinkle with the remaining 1/2 tbsp Herbes de Provence, gently massaging it into the skin.
Roast the turkey for 2 1/2 to 3 1/2 hours, until a meat thermometer inserted into the thickest part of the breast reads at 165. If the turkey starts to brown too quickly in the oven, cover loosely with tinfoil.
Remove from the oven and let rest for at least 30 minutes before carving. Serve with pan juices.
Sunday, November 8th is National Cook Something Bold Day! We’ve put together a collection of our most bold, flavorful recipes for you to try. Let us know which is your favorite!
Roasted Fig Appetizer
INGREDIENTS: • 1/2 lb fresh or dried figs, washed and dried • 3 Tbsp goat cheese • 1 Tbsp Pasolivo Rosemary Olive Oil • 1 Tbsp Pasolivo Fig Balsamic Glaze – 1/2 cup Pasolivo Fig Balsamic Vinegar – Place in a small saucepan, bring to a light boil, reduce heat and simmer until reduced to 1/4 cup, approximately 8-10 minutes • Salt to taste • Crostini or crackers
DIRECTIONS: Preheat oven to 425°. Remove stems from figs and cut in half. In a small baking dish, place figs cut side up. Place 1 tsp goat cheese on top of each fig. Whisk Pasolivo Rosemary Olive Oil and Pasolivo Fig Balsamic Glaze. Drizzle 1 Tbsp dressing over the top. Roast 15 minutes until tender and starting to brown. Drizzle the remaining 1 Tbsp dressing over the top of the figs. Serve on small toasts or crackers.
DIRECTIONS: Mix 3 Tbsp. Pasolivo Lime Olive Oil in a large bag with Pasolivo Smokey Spice Blend, Pasolivo Aged Balsamic Vinegar, and Worcestershire Sauce, mix well. Add Tri-Tip and toss to cover roast. Refrigerate for one or more hours. Prep the vegetables and pat dry with a towel. Toss vegetables with the Pasolivo Herbs de Provence and Pasolivo Kosher Flake Sea Salt. Toss with remaining 3 Tbsp of Pasolivo Lime Olive Oil. Put vegetables in bottom of 6-quart slow cooker. Place beef mixture on top of vegetables. Pour beef stock over mixture. Cook on high 3-4 hours or low for 6-7 hours until meat is tender. Salt to taste and serve.
DIRECTIONS: Preheat oven to 400F. In a medium bowl, mix the Original Nut Crumbs, Pasolivo Spicy Italian Blend, and Pasolivo Roasted Garlic Salt. Stir in the Pasolivo Citrus Olive Oil, then stir in the egg. When completely mixed, stir in the turkey. Make meatballs using 2 Tbsp of the mixture. Line a baking sheet with foil and brush the foil with Pasolivo Citrus Olive Oil. Place the meatballs on the baking sheet and bake for about 15-20 minutes.
Berry Balsamic Swirled Skillet Cookie
INGREDIENTS: • 1/2 cup boysenberry or blackberry seedless jam • 2 Tbsp Pasolivo Blackberry Balsamic Vinegar • 1/2 stick of salted butter, softened • 1/3 cup white granulated sugar • 1/2 cup dark brown sugar • 1 egg • 1 1/2 tsp vanilla extract • 1 1/2 tsp Pasolivo Kosher Flake Sea Salt • 1/2 all-purpose flour • 1/2 cup old fashioned rolled oats • 1/4 tsp baking soda • 2/3 cup chopped walnuts • 1/2 cup white chocolate chips
DIRECTIONS: Place a rack in the lowest spot of the oven, set to 375°F.
Add jam and Blackberry Balsamic Vinegar to a small saucepan over medium-low heat. Simmer for 5 minutes, stirring occasionally. Cool in the fridge.
Meanwhile, combine both sugars and softened butter in a large mixing bowl. Stir until smoothed into a paste and no lumps of sugar or butter remain. Add in egg, vanilla and salt, mix until egg is fully incorporated, about a minute. Fold in the flour, rolled oats and baking soda until just combined, then stir in the walnuts and white chocolate chips.
Use wet hands to press the dough into a 10” cast-iron skillet. Drizzle half of the balsamic mixture over the dough, swirl with a spoon. Do not over-mix; the top does not have to be perfectly smooth.
Place the cast-iron on the lowest rack in the oven and bake for 15-20 minutes, or until the edges are dark brown and the middle is puffed and golden. The cookie will continue to bake after it’s taken out of the oven; it’s okay if the dough is a little bit underbaked in the middle.
Let the skillet cookie cool for forty minutes. To serve, top a slice with a scoop of vanilla ice cream and an extra drizzle of the balsamic and jam reduction.
DIRECTIONS: Into food processor, add 3 Tbsp Pasolivo Cucina Olive Oil, Pasolivo Smokey Spice Blend, beans, lemon juice, tahini, and salt. Process for a minute. Scrape down the sides. Process again while pouring water through the top, until smooth. Put into a serving bowl. Drizzle 1 tsp Pasolivo Cucina Olive Oil over the top. Sprinkle lightly with spice and serve. Add additional salt as needed.
DIRECTIONS: In a 10-inch frying pan over medium heat, stir half of the Pasolivo Rosemary Olive Oil and 2 cloves of garlic about 1 minute. Pour Pasolivo Rosemary Olive Oil and garlic into food processor. Add white beans, lemon juice and salt to food processor and whirl until smooth. Pour into a serving bowl. Drizzle the remaining half of the Pasolivo Rosemary Olive Oil over the top of the dip. Ready to serve.
Spicy Lime Sweet Potato Dip
INGREDIENTS: 2 big or 3 small sweet potatoes or yams 2 large minced garlic cloves 1/2 tsp. salt 1 tsp. hot sauce (any kind) 1/4 tsp. cayenne pepper 1/4 cup juice from 2 limes 2/3 cup Pasolivo Lime Olive Oil 2/3 cup chicken broth
DIRECTIONS: Cook the potatoes in the microwave until soft, 10 – 12 minutes, or roast until soft. When cool enough to handle, pull away the peel.
Pour all ingredients except the Pasolivo Lime Olive Oil and chicken broth into a food processor and puree. With the machine running, gradually add the Pasolivo Lime Olive Oil. Continue, adding the broth (through the feeder tube of processor) until the spread is light and silky.
•4 ounces unsweetened chocolate broken/chopped into pieces
•2 large eggs
•1 1/2 tsp. vanilla extract
•1 1/3 cups all-purpose flour
•1/4 tsp. baking soda
1/4 tsp. salt
•1/2 cup chopped nuts (optional)
•Grated orange or tangerine peel (optional)
DIRECTIONS: Preheat oven to 350 degrees F. Grease 13×9-inch baking pan, or line it with aluminum foil.
In a small bowl, mix flour, salt, baking soda.
Microwave sugar, Pasolivo Tangerine Olive Oil and water in a large microwave-safe bowl on high (100%) power for 4 to 5 minutes or until mixture bubbles, stirring once. Remove from heat. Add chocolate; stir until melted.
Stir in eggs one at a time until incorporated. Stir in vanilla extract. Add flour, baking soda and salt; stir well. Stir in nuts. Pour into prepared baking pan.
Bake for 15 to 20 minutes or until wooden pick inserted in center comes out slightly sticky. Remove to wire rack to cool completely.
Sprinkle with grated orange or tangerine peel to taste.
Citrusy, festive, spooky, BOOZY, this Sparkling Citrus Tangerine Margarita is the perfect drink for Halloween. The drink features Sparkling Citrus Vinegar, a drizzle of Tangerine Olive Oil, and is rimmed with Black Lava Sea Salt. Enjoy!
Pour a small amount of Pasolivo Tangerine Olive Oil into small plate. In a second small plate, pour a small amount of Pasolivo Black Lava Salt. Dip rim of desired margarita glass into the olive oil so thoroughly covered. Then dip the rim into the Black Lava Sea Salt until salt it’s evenly distributed on rim. Set aside. In shaker, combine juice, vinegar, tequila, lime juice, and Grand Marnier. Shake. Taste and adjust. Put ice into margarita glass, then pour margarita into glass. Drizzle with Pasolivo Tangerine Olive Oil and garnish with orange or tangerine wedge. Enjoy!
Here comes Halloween! As much as we love candy and sweet treats, here’s another way to celebrate the holiday. This Forbidden Rice Salad not only features Halloween colors, but also embraces the best of Fall flavors; butternut squash, grains, pecans, and more.
• 1 cup Forbidden Black Rice (uncooked), cook according to package directions
Summer might be coming to an end, but that doesn’t mean we have to stop enjoying delicious summer salads! Nicoise Salad is a classic French salad composed of Boston or butter lettuce, boiled green beans, potatoes, eggs, tuna, olives, and fresh tomatoes. Here’s our Pasolivo spin on it.
What you’ll need to make 1 Nicoise Salad:
•1 can tuna or Spanish Tuna
•2 hardboiled eggs
•2 small potatoes, boiled
•1/2 cup fresh green beans, boiled
•1 head butter lettuce (or Boston lettuce) torn into pieces
Step 1: After boiling potatoes, while still warm, cut into pieces and soak in Pasolivo Sparkling Citrus Vinegar, salt, and pepper. Set aside. After boiling green beans and eggs, separately rinse in cold water and set aside.
Step 2: For vinaigrette, combine all ingredients and whisk until emulsified.
Step 4: Arrange bed of lettuce and top with potatoes, green beans, sliced eggs, olives, and tomatoes. Dress to taste and serve with pepper to taste.