Fall is here! Check out some of these recipes from Manassas Olive Oil Company!
Tuscan Herb Chicken Noodle Soup
Nothing beats a hot bowl of chicken noodle soup on a cold day. But ditch your can – this soup recipe is going to make you look forward to those cold and rainy days. Recipe courtesy of KBCulinary.
Ingredients:
2 large carrots, peeled – quartered then sliced
2 stalks celery, stalks halved, then sliced
2.5 Tbsp unsalted butter
2 cloves garlic, minced
6 pearl onions, peeled and quartered
1/2 C spring onions, chopped (the green stems)
3-4lb chicken thighs
3 pinches Manassas Olive Oil Co. Rosemary Sea Salt
~3/4 Cup Tuscan Herb Olive Oil
Herb de Province (amount to personal preference)
Parsley (amount to personal preference)
80 oz chicken broth
Egg noodles (amount to personal preference)
Generously coat chicken thighs in Tuscan herb olive oil, herbs, and sea salt mixture and bake at 350 until internal temperature of 165, allow to cool and pull meat from bone.
In stock pot cook carrots and celery in butter for 4 minutes on medium heat, stirring often to get a good coat of butter on vegetables. Add garlic, pearl onions, spring onions, one pinch Sea Salt, and ½ cup Olive oil, Herb de Province and parsley; cook for five minutes stirring every 60 seconds. Add broth and cover until just to boiling, then reduce heat to medium low. Simmer for 30 minutes, stirring every five minutes.
Add meat and one pinch sea salt to soup base after 30 minute simmer time, and increase heat to bring to SLOW boil for 10 minutes, stirring often. Add egg noodles and cook for eight more minutes. Serve immediately and enjoy.
For an additional compliment, add some crostini. Slice sourdough baguette, drizzle with flavor infused olive oil and dried herbs. Bake on shallow baking pan at 350 until crisp.
Autumn Kale and Quinoa Salad
It’s tough to get in a healthy meal. This salad will make you actually enjoy kale for a change! Packed with nutrients, easy to make, and has a nice seasonal flair.
Salad
2 cups raw, peeled butternut squash cut into 1/2″ cubes.
2 cups prepared quinoa, cooled
1/2 cup Manassas Olive Oil Co. Pumpkin Seeds
1/2 cup shaved Pecorino
6 cups washed, dried mixed greens or baby kale
Pinch of sea salt
Dressing
1/2 cup +2 tablespoons Gremolata Olive Oil
1/3 cup + 2 tablespoons Grapefruit White Balsamic
2 tablespoons minced shallot
2 tablespoons mustard
Pinch of sea salt
Fresh ground pepper
Preheat the oven to 400 F.
In a large bowl whisk the 2 tablespoons of olive oil with two tablespoons of balsamic. Add the cubed butternut squash and toss to dress with olive oil and balsamic. Place the butternut squash in a single layer in a pan or on a baking sheet and roast for 25 minutes, or until the squash becomes golden brown. Allow to cool.
In a blender or food processor, add all of the dressing ingredients. Process to combine well, and adjust seasoning accordingly.
Combine 1/2 of the butternut squash, quinoa, and kale and arrange on a large platter or in a large shallow salad bowl. Add some dressing and toss to combine. Add the rest of the butternut squash over the top, sprinkle with the toasted pumpkin seeds, and add shaved Pecorino.
Serves 6-8
Cinnamon-Pear Balsamic Roasted Sweet Potatoes
Truly a treat, and a compliment for any dish you make this season!
Ingredients:
4 medium sweet potatoes, peeled and each cut lengthwise into 8 wedges
1/3 cup Cinnamon-Pear Balsamic
2 tablespoons Butter Olive Oil
3/4 teaspoon kosher salt or sea salt
PREPARATION:
Heat oven to 400F. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan.
Thoroughly shake or whisk together the Cinnamon-Pear Balsamic and Butter Extra Virgin Olive Oil. In a large bowl toss to liberally coat the sweet potato wedges with the emulsified balsamic-olive oil mixture.
Arrange the potato wedges on the parchment paper lined pan in a single layer, without over-crowding. Sprinkle with sea salt and roast for 45 minutes until tender and the balsamic glaze has caramelized.
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