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Newspaper
Buffalo Center Tribune
Location
Buffalo Center, Iowa, United States of America
Date
Jul 22, 2015
Page
7
Olive oil poached tuna served atop crisp romaine with quartered eggs, blanched green beans, potatoes, olives and tomatoes. Potatoes are salted hot for flavor, then cooled. tuna rests atop greens and is drizzled with poaching oil and lemon zest. A bright, simple plated dish for four.
Drizzle tuna with olive oil and season with salt pepper garlic rosemary parsley and lemon zest. Place in a pot then cover with oil and juice from lemons. Heat until the tuna poaches to medium about 7 to 10 minutes, then remove from heat and cool to room temperature.
Olive oil provides heart healthy monounsaturated fats and promotes better nutrient absorption when paired with vegetables. It can replace butter in many recipes to lower saturated fat cholesterol and calories, boosting flavor and versatility in the kitchen. Learn more at wwwaboutoliveoil.org.
A simple grilled flat bread pizza method uses rustic bread slices brushed with extra virgin olive oil. Top with hidden vegetable tomato sauce mozzarella and parmesan then bake until cheese melts and cut into wedges.
A detailed vegetarian tomato sauce recipe begins with sautéing eggplant onion carrot and celery in olive oil then adding crushed tomatoes thyme basil and bay leaves. Simmer uncovered about an hour, blend until smooth, season with salt and pepper, chill and reserve for pizzas, or freeze extra portions.
A grilled pineapple dessert served with olive oil ice cream. The recipe marines pineapple in a honey Sriracha olive oil mix overnight or four hours, grills slices briefly, then plates with mint and strawberries.
Scald cream with vanilla and cinnamon and milk. Whisk yolks and honey, temper with the hot mixture, and cook until it coats a spoon. Strain, cool, then whisk in extra virgin olive oil. Chill and freeze for a silky custard.
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