I love Thanksgiving. Good food. Good conversation. In short … my kind of holiday. I especially look forward to my wife’s oyster dressing – it’s based on my mother’s recipe – as well as my wife’s broccoli cheese rice. She makes it with our Arbequina oil. No doubt, many of you are busy planning your Thanksgiving meal. To help with your menu planning, we’ve compiled a variety of recipes you could prepare. They all use extra virgin olive oil – in fact, we’ve sought to reinvent classic dishes that often use butter, like stuffing or the Thanksgiving bird itself. And you can find more recipes on our website. Happy cooking!
Bon Appétit magazine informs me that cauliflower “has joined the list of long-unloved vegetables that are now adored by chefs.” If you’ve ever tried oven-roasted cauliflower you clearly know why chefs are crazy for this cruciferous vegetable. Oven-roasting cauliflower with extra virgin olive oil brings out and intensifies its natural sugars. Roast this dish – created by chefs Marge Perry and David Bonom for Anolon Gourmet Cookware – with our Everyday Fresh. And give the cauliflower a finishing drizzle of our medium robust Arbosana. (Click here to see recipe.)
Who needs butter when you can flavor your mashed sweet potatoes with good extra virgin olive oil! Caramelized onions and robust sage enhance the sweetness of the potatoes. For added flavor, give this dish – from Food52.com – a finishing drizzle of our peppery, robust Miller’s Blend. (Click here to see recipe.)
“Smokey and slightly spicy chorizo and tangy cranberries prove that opposites not only attract, they can form a perfect union,” note Marge Perry and David Bonom, who created this recipe for Anolon Gourmet Cookware. Indeed. Fresh garlic, thyme and sage provided added flavor. Chopped onions, carrots, and celery as well as apple cider round out this stuffing. Prepare it with our Everyday Fresh. (Click here to see recipe.)
This succulent bird – in the photo at the top – is rubbed with fresh sage, thyme, garlic, and olive oil before going into the oven. The olive oil and herb rub goes under the skin, helping infuse the meat with flavor. Use our Everyday Fresh oil to make the rub and keep the turkey moist. You could stuff the turkey – developed by Marge Perry and David Bonom for Anolon Gourmet Cookware – with a quinoa marrying cranberries, pecans and parsley or the sourdough, cranberry and chorizo stuffing above. (Click here to see turkey recipe.)
This flavorful turkey – from our friends at Alter Eco Foods – initially gets rubbed with a pesto-like paste made from olive oil, parsley, celery, basil, thyme, lemon zest, and lemon juice. The bird is stuffed with a flavorful, festive quinoa combining cranberries, pecans and parsley. Our Everyday Fresh would be perfect for this dish. Drizzle the sliced turkey with our fruity Arbequina for added flavor. (Click here to see recipe.)
We find that lemon desserts go well after a big meal. This moist, flavorful cake – from Marge Perry and David Bonom – uses lemon in both the batter and the glaze. For added fruity flavor, bake it with our Arbequina, which goes well with baked goods. The oil also contributes to the cake’s moistness. (Click here to see recipe.)
California Olive Ranch Master Miller Bob Singletary