Beyond the Ranch

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.

Slow Cooker Tri-Tip

INGREDIENTS:
3 Tbsp Pasolivo Lime Olive Oil
3 Tbsp Pasolivo Smokey Spice Blend
2 Tbsp Pasolivo Aged Balsamic Vinegar
2 1/2 tsp Worcestershire Sauce
2 – 2 1/2 lbs beef Tri-Tip roast
3 Tbsp Pasolivo Herbs de Provence
1 tsp Pasolivo Kosher Flake Sea Salt
1 1/2 – 2 lbs potatoes, peeled and chopped into bite-size pieces
1/2 lb carrots; peeled and cut into 1/2 “coins”
1/4 lb butternut squash, cubed
1 large onion, chopped
2/3 cup beef broth

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.

Citrus Meatballs

INGREDIENTS:
1/3 Cup Original Nut Crumbs
1 Tbsp + 1 tsp Pasolivo Spicy Italian Blend
3/4 tsp Pasolivo Roasted Garlic Salt
3 Tbsp Pasolivo Citrus Olive Oil
1 egg, lightly beaten
1 lb. ground turkey breast

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.