Easter with Pasolivo

Pasolivo has created an easy recipe guide for families celebrating Easter at home this year. Start your holiday feast off right with a fresh Spring Herb Dip, which pairs perfectly with carrots and cucumbers. Our Apples & Greens Salad is another light appetizer that’s a breeze to put together. For the main dish, there’s nothing more comforting than a Tuscan Chicken Pot Pie which is sure to bring the whole family together for a memorable moment. However, you’ll want to save room for dessert. Local chef Maegen Loring has developed a spring Citrus Olive Oil Roussanne Cake topped with fresh fruit, honey and a heavy whipping cream mousse. You can find these simple and quick step-by-step recipes below. Spring Herb Dip Description: This fresh Spring Herb Dip goes great with sliced vegetables or chips. It’s a perfect appetizer to keep your guests snacking while you prepare a salad and the main dish. Enjoy! Ingredients: 8 oz (1 cup) sour cream or Greek yogurt 1/2 tsp Pasolivo Roasted Garlic Sea Salt, or to taste 3 Tbsp Pasolivo Lemon Olive Oil 1-2 tsp Pasolivo Spring Blend Directions: Mix all ingredients together and taste for seasoning. Keep in the refrigerator until ready to serve. Makes about 1 cup. Best if prepared a few hours ahead or overnight. *Make-ahead method: Double or triple the recipe as desired. Extra can be used for fish, vegetables, chicken or chips. Apples & Greens Salad Description: This Apples & Greens Salad is worth the trip to the local...

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Happy St. Patricks Day!

Happy St. Patrick's Day from all your friends at Pasolivo.  We hope you celebrate with delicious food, infinite happiness and luck!  Below we've included our favorite Pasolivo St. Patrick's Day dishes.  Enjoy! Your Pasolivo St. Patrick's Day Recipes:  Olive Oil Potato Salad This delicious Olive Oil Potato Salad is not your typical potato salad. Using olive oil, seasonings, salt, mustard and other healthy ingredients, you can enjoy this salad as a snack, side dish and year round. Find it here. Crunchy Cabbage Salad with Creamy Lemon Vinaigrette Our Crunchy Cabbage Salad brings a lemon punch to traditional coleslaw recipes while thickening it up to feel more like a side dish than a salad course. Find it here. Slow Cooker Tri-Tip A simple and delicious dinner to be shared with family and friends.  Made with an assortment of flavorful vegetables, Pasolivo Lime Olive Oil, Aged Balsamic Vinegar, Smokey Spice Blend and Herbes de Provence.  Find it here. Parsnip and Rutabaga Mash Looking for a healthy substitution for creamy mashed potatoes?  Look no further.  Enjoy the health of parsnips and rutabagas and the nutrients and polyphenols of Cucina Olive Oil.  Find it here.

Shrimp, Chicken, & Spring Vegetable Paella

Filling, flavorful, and fragrant, Paella is a Spanish rice dish containing vegetables, saffron, meat and seafood.  This special Pasolivo version contains chicken and shrimp drizzled and cooked to perfection in Pasolivo Lemon Olive Oil and seasoned with our Seafood Blend.  With National Paella Day coming up on March 27, this is the perfect recipe to celebrate with! Ingredients: • 5 Tbsp Pasolivo Lemon Olive Oil • 1 cup chopped onion • 1 cup chopped red bell pepper • 2 large cloves garlic, minced • 1 cup chopped tomato • 1 Tbsp Pasolivo Seafood Blend • 1 bay leaf • 2 1/2 tsp Pasolivo Kosher Flake Sea Salt  • Several turns freshly ground pepper, to taste • Pinch of saffron threads • 1 lb boneless chicken breast or thigh, cut into 2" pieces • 1/3 cup flat leaf parsley, chopped • 2 cups Arborio rice • 5 cups chicken broth • 1/2 lb thin spears of asparagus, tough ends snapped off and cut into 1-2" pieces • 3/4 cup frozen peas • 1/2 cup peeled, deveined shrimp Directions: In a large (14") frying pan, warm Pasolivo Lemon Olive Oil over medium-low heat.  Add onion and pepper, cooking until onion is translucent.  Then add garlic, tomatoes, Pasolivo Seafood Blend, bay leaf, Pasolivo Kosher Flake Sea Salt, pepper, and saffron threads.  Cook additional 3 minutes.  Stir in chicken, parsley, and rice.  Stir to fully incorporate and smooth ingredients to an even level.  Pour chicken broth over the top and bring to a boil.  Do...

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California Seafood Stew Recipe

California Seafood Stew This creamy seafood stew is the perfect way to warm up during the chilly months. We combined the best of seafood with our favorite Pasolivo products, and of course, bacon, to make a delicious meal. Ingredients: •3 Tbsp + 2 tsp, divided use, Pasolivo Classic Olive Oil •2 lb Yukon Gold Potatoes, cut into small cubes, patted dry •2 tsp + 2 tsp, divided use, Pasolivo Roasted Garlic Salt •¾ pound bacon (about 10 slices) •1 c onion, chopped •2 cups seafood stock, fish stock, or if necessary chicken stock •12 oz mixed seafood – shrimp, scallops, or other •12 oz cod filets •2 cups half and half •Pasolivo Basil Olive Oil, to serve •Salt & pepper to taste Directions: Preheat oven to 400 degrees. Mix 3 Tbsp Pasolivo Olive Oil with cubed potatoes. Place in a single layer on parchment paper lined baking sheet. Sprinkle with 2 tsp Pasolivo Roasted Garlic Salt. Roast in oven 20 minute, stir. Continue to roast until potatoes are tender, stirring every 5 minutes. At the same time roast bacon on a foiled lined baking sheet in the oven. Try not to overlap the bacon, roast 15-20 minutes, or until desired crispness. The time will depend on the thickness of the bacon. Transfer bacon to paper towel lined plate to drain. While potatoes and bacon are roasting, add 2 tsp Pasolivo Olive Oil to pan, when warm, add chopped onion and 2 tsp Pasolivo Roasted Garlic Salt. Sauté until soft and...

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How to Make Pad Thai

Pad Thai is a classic Thai noodle stir-fry dish featuring delicious vegetables, peanuts, and a variety of textures and fresh flavors. Our Pasolivo Classic Olive Oil brings these flavors out beautifully.  We'll teach you how to make our favorite Pad Thai recipe, Pasolivo style, featuring our Classic Olive Oil.     Ingredients:  · 8 oz Pad Thai Rice Noodles · Pad Thai Sauce: 3 Tbsp fish sauce 4 Tbsp dark brown sugar 2 Tbsp rice vinegar 4 tsp sriracha hot sauce 4 tsp lime juice · 4 Tbsp Pasolivo Classic Olive Oil, divided use · 1 lb chicken breasts, sliced thinly · 3 cloves garlic, minced · 1 red bell pepper, thinly sliced · 3 eggs · 5 green onion, sliced, divided use · 1 1/2 cup carrots, sliced into match sticks · 1 1/2 cup fresh bean sprouts · 1/3 cup fresh cilantro, chopped, plus more for topping · 1/2 cup dry roasted peanuts, plus more for topping · 1 fresh lime, cut into wedges · Optional Pasolivo Red Jalapeno Olive Oil to drizzle     Directions:  Prepare rice noodles according to instructions on package. Then drain, rinse with cool water to stop cooking, and set aside.  While noodles cook, mix sauce ingredients in a small bowl. Then set aside.  Warm 2 Tbsp Pasolivo Classic Olive Oil in a wok or large fry pan over medium-high heat.  Add chicken, garlic, and peppers. Cook 4-5 minutes, until chicken is done. If using a wok, push chicken and peppers up the...

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Our Favorite Nut Crumb Recipes

Nut Crumbs are a step up from any bread crumb you’d find at the supermarket. A healthy bread crumb alternative, Nut Crumbs are an all-natural product - always gluten free, paleo, vegan, and sugar free. Use Nut Crumbs anywhere you’d use traditional bread crumbs: chicken thighs, to top a casserole, stuffed vegetables – the options are endless.  Here are our top three favorite Nut Crumb recipes featuring Original Nut Crumbs, Coconut Curry Nut Crumbs, and Italian Nut Crumbs.  All recipes are created by Susan Laughlin. Original Nut Crumb Crab Cakes Ingredients: • 2/3 cup Pasolivo Original Nut Crumbs • 1 large egg • 1/4 cup mayonnaise • 2 tsp Worcestershire sauce • 2 tsp Old Bay seasoning • 1 Tbsp chopped fresh parsley • 2 tsp dijon mustard • 1 tsp fresh lemon juice • 1/8 tsp Pasolivo Kosher Flake Sea Salt • 1 lb lump crab meat • 2 Tbsp melted butter • 2 Tbsp mayonnaise • 1 tsp hot sauce Directions:  Whisk together egg, mustard, parsley, mayonnaise, Worcestershire sauce, Old Bay, lemon juice, and salt together in a large bowl.  Add crab meat and Original Nut Crumbs and lightly fold in with spatula.  Don't over mix. Refrigerate for 30 minutes.  Form 1/2 cup portions into patties and place on baking sheet.  Drizzle with olive oil and add lemon slices.  Bake at 450 degrees for 12-14 minutes.  Whisk together mayonnaise and hot sauce for the drizzle. Ground Turkey Coconut Curry Ingredients: • 1/2 cup Coconut Curry Nut Crumbs •...

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Valentines Day at Home with Pasolivo

You might be doing Valentines day in this year and that means impressing your valentine with a delicious homemade dinner.  Here's the perfect main course and cocktail to prepare. Butternut Squash Ravioli in Sage Brown Butter Sauce Ingredients:  For the filling: •1/2 butternut squash, peeled, cored and sliced into 1” cubes •1 shallot, ends removed, skin intact •1 tsp Pasolivo Roasted Garlic Sea Salt •2 tsp Pasolivo Herbes De Provence Blend •3 tbsp Pasolivo Rosemary Olive Oil •2 Tbsp mascarpone cheese •1/4 cup shredded parmesan, plus more for serving •1/2 cup pine nuts or walnuts For the pasta dough: •2 cup flour, or 8 oz. •5 large egg yolks •2 large eggs For the sauce: •4 Tbsp unsalted butter •2 Tbsp Pasolivo Rosemary Olive Oil •1 garlic clove, minced •15 sage leaves Directions: For the filling: Toss the squash, shallot, Roasted Garlic Sea Salt, Herbes de Provence, and Rosemary Olive Oil together on a baking sheet and roast in the oven, loosely covered in foil at 425° for 35 minutes. Set aside until cool, then remove the skin from the shallot, and blend everything together in a food processor along with the mascarpone, parmesan, and half of the pine nuts. Adjust flavor if needed with salt and pepper, and extra parmesan. Cover and chill in the fridge until the pasta is ready to be filled. For the pasta dough: Pour the flour out onto a large work surface, and create a well in the middle of the flour. Add the...

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