Blueberry Lemon Pancakes

2 cups white whole wheat flour
1 T baking powder
1 t sea salt
2 T sugar

Mix dry ingredients, then add:
4 eggs
1/2 cup Meyer lemon olive oil
1/4 cup lemon balsamic vinegar
1-1.5 cups fresh or frozen blueberries
Enough water (or milk) to thin the batter 

Cook over medium-low heat in Meyer lemon or other olive oil.

Olive Oil Granola with Dried Apricots and Pistachios

INGREDIENTS

  • 3 cups old-fashioned rolled oats
  • 1 ½ cups raw pistachios, hulled
  • 1 cup raw pumpkin seeds, hulled
  • 1 cup coconut chips
  • ¾ cup pure maple syrup
  • ½ cup Olive & Marlowe Ascolano or East End Blend (or flavored oil of your choice) extra virgin olive oil
  • ½ cup packed light brown sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • ¾ cup chopped dried apricots
  •  Fresh ricotta, for serving (optional)
  •  Fresh berries, for serving (optional)
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PREPARATION

  1. Preheat oven to 300 degrees. In a large bowl, combine oats, pistachios, pumpkin seeds, coconut chips, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.
  2. Transfer granola to a large bowl and add apricots, tossing to combine. Serve with ricotta and fruit, if desired.

Roasted Asparagus with Bacon, Feta, and Blood Orange Olive Oil

Serves 6

Preparation time: 10 minutes

Cook time: 10 minutes

 

Ingredients:

 

1 pound Asparagus, washed and dried

3 tablespoons Olive & Marlowe blood orange olive oil

salt and pepper to taste

8 slices of bacon, cooked to a crisp

1/2 cup crumbled feta cheese

 

Preparation:

 

Preheat oven to 500.

Place the asparagus on a baking sheet covered with aluminum foil.

Drizzle with blood orange olive oil, coat well, and add salt and pepper.

Cook asparagus for 8 to 10 minutes, or until tender.

In the meantime, cook the bacon in a skillet until crisp.

Put the bacon on a paper towel, drain, and crumble; set aside.

Remove asparagus from the oven and put it on a platter.

Sprinkle with bacon, then feta cheese.

Serve warm.

 

Sonoma Farm

Dominic Senese June 2013

Jicama Lime Salad

Ingredients

  • 1 medium jicama, peeled, julienned (about 4 cups total)
  • 1 cup lightly packed fresh cilantro, chopped
  • ¼ cup Olive & Marlowe Persian lime olive oil
  • ¼ cup Olive & Marlowe 25 star white balsamic vinegar or Serrano chili honey vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon sea salt
  • Black pepper, to taste

Directions

  1. Combine jicama and cilantro in a large bowl. Whisk together remaining ingredients in a small bowl; pour over jicama mixture and toss well. Serve immediately.

Meyer Lemon Olive Oil Bundt Cake

Yield: 1 6-inch bundt cake

INGREDIENTS

  • 1 ½ cups all-purpose flour
  • 1 ¼ teaspoons baking powder
  • ¾ teaspoons salt
  • ¼ cup (1/2 stick) unsalted butter, room temperature
  • 1 cup sugar
  • ¼ cup Olive & Marlowe extra virgin olive oil (we recommend the Ascolano, though you could use the Meyer lemon for added citrus flavor)
  • zest of 1 meyer lemon
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • juice of 1 meyer lemon
  • ½ cup buttermilk, room temperature
  • For Lemon Glaze
  • 1½ cups confectioners’ sugar
  • 2 tablespoons meyer lemon juice
  • 1 to 2 tablespoons milk, as needed

DIRECTIONS

  1. Preheat oven to 350 degrees F. Grease a nonstick 6-cup Bundt pan. In a medium bowl, whisk together flour, baking powder and salt.
  2. In the bowl of an electric mixer, beat together the sugar, oil and butter on medium-high speed until fluffy, about 5 minutes. Scrape down the sides of the bowl as needed. Add in the eggs, one at a time and beating until combined. Beat in vanilla extract and lemon juice.
  3. Add in a third of the flour mixture and half of the buttermilk. Mix until just combined. Then add another third of flour and the rest of the buttermilk. Mix again until just combined. Scrape down the side of the bowl as needed. Add the rest of the flour and mix for 30 seconds. Finish incorporating the flour into the batter by hand with a rubber spatula to avoid over mixing.
  4. Pour the batter into the prepared pan. Smooth the top.
  5. Bake until cake is golden brown and a toothpick inserted into the center comes out clean, about 30-35 minutes. Transfer to a cooling rack and allow cake to cool in pan for at least 20 minutes. Using a small sharp knife, run it around the edge of the pan to loosen the cake and then invert the cake onto a cooling rack (lined with parchment paper) to cool completely.
  6. For the glaze
  7. Whisk together all the ingredients in a small bowl. If the glaze is too thick, whisk in a tablespoon of milk, a little at a time.
  8. Just before serving, pour the glaze over the cake and allowing it to drip down the sides. Enjoy!