Fresh Entrees and Side Dishes

Ingredients

• 1/2 butternut squash
• 6 cups chicken broth  
• 1 med onion, chopped
• 2 Tbs California Olive Ranch EVOO
• 1 1/2 cups arborio rice
• 1 tsp garlic, minced
• 5 strips bacon, diced 1/4 inch
• 5 Tbs Parmigiano-Reggiano, grated
• 1 1/2 tsp sage, fresh, chopped
• To taste, salt and black pepper
• 2 Tbs California Olive Ranch Arbequina EVOO

• 3 Tbs California Olive Ranch EVOO
• 12 large diver scallops, clean and dry in paper towel

• 2 Tbs sugar
• 1 tsp chile powder    
• 1 tsp black pepper    
• 1/2 tsp cumin
• 1/2 tsp coriander, ground
• 1/2 tsp paprika    
• 1/4 tsp cinnamon
• Salt & pepper, to taste

• 3 cups savoy spinach
• 1 tsp shallots, chopped fine
• 2 Tbs California Olive Ranch Arbequina EVOO

• 1 tsp lemon zest, grated
• 1 tsp orange zest, grated
• 2 Tbs chervil leaves
• To taste, California Olive Ranch Arbequina EVOO

Directions

1. Preheat oven to 350°F.
2. Halve squash lengthwise and remove the seeds. Drizzle with EVOO on parchment lined sheet pan and roast cut side down until tender and golden, about 45 minutes.
3. Cool then scoop the meat from the skin. Set aside until needed.

1. Bring broth to a simmer and keep at a bare simmer, covered.
2. Meanwhile, cook onion in EVOO in a 4-quart heavy pot over moderate heat, stirring, until softened, about 6 minutes.
3. Add rice, garlic, and bacon and cook, stirring, 3 minutes.
4. Stir in 1/2 cup simmering broth and cook at a strong simmer, stirring frequently, until broth is absorbed.
5. Continue simmering and adding broth 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is creamy-looking but still al dente (it should be the consistency of thick soup), about 18 minutes total. (There will be leftover broth.)
6. Stir in squash pieces, and then stir in cheese, salt, pepper and sage. Finish with EVOO.

1. Heat a 10 inch sauté pan over high heat. Add EVOO to just cover the bottom of the pan.
2. Add the dry scallops seasoned with salt, pepper in the pan being careful not to spatter the hot oil.
3. Place the scallops flat side down and brown and caramelized on both sides.
4. Remove when done so they do not get overcooked.

1. In a large sauté pan, heat to medium high add the olive oil and shallots sauté quickly.
2. Add the spinach until it is wilted, season with salt and pepper and serve.

1. Place 3 Tbs of risotto in the center of a plate.
2. Put the sauteed spinach on top of the risotto; place two of the cooked scallops on top of the risotto in the center of the plate.
3. Drizzle a little Arbequina EVOO directly on the scallops.
4. Sprinkle some chervil leaves and some citrus zest on the plate as well.
5. Serve immediately.