Pick over beans to remove any stones (common find in dried beans). Rinse thoroughly in cold water. Place cleaned beans in a bowl of fresh cold water, cover and soak 3-8 hours, or overnight at room temperature; drain and rinse well.
Speed soak: Place rinsed beans in a saucepan. Cover with water. Bring to a boil and remove from heat and soak for 1 1/2 hours, drain and rinse well. Cook beans by covering with 2" of water, simmering 1-2 hours or until tender.
Bean and Barley
In a slow cooker place beans, barley, vegetables and bay leaf, 1 1/2 Tbsp salt, herb blend, dash or two of pepper and mushrooms. Squeeze the tomatoes through your hands over the pot to break them down. Add juices and all. Cover and cook on high for 8 hours.
Add spinach and cheese, stirring until it melts spinach wilts. remove bay leaf. Season with Salt and Pepper. Serve and drizzle with vinegar and Oil
Strain the crushed tomatoes into a bowl. Add the seasoning stir to combine. Spread on pizza or dip a bread stick. For a thicker version add a little Tomato paste.
Freeze any left overs.
Caramelized onions: saute sliced onions in butter olive, add 1 tsp brown sugar and 1 Tbsp Traditional Balsamic Vinegar. Cook until translucent and reduced.
Preheat oven to 600º. On a floured surface, roll out the dough into a thin, oblong shape and place on dusted pizza peel.
Drizzle the surface of the dough with olive oil and balsamic. Use the back of a spoon to smear evenly over the dough. Arrange the caramelized onions in a single layer over the sauces. Sprinkle evenly with mozzarella, and goat cheeses, and half the basil. Arrange the fig slices and prosciutto throughout the pizza, evenly spacing. Bake for 5 minutes until the dough is golden brown, Remember to turn half way through the baking process. The cheese should be melted and bubbly. Sprinkle remaining basil and top with arugula before serving
Cook pasta per instructions. Reserve 1 1/2 c of the cooking water; set aside and keep warm. Combine marinara sauce half of the basil, garlic and pepper flakes. Bring to a simmer over medium heat; cook 10-12 minutes, stirring occasionally.
Combine bread crumbs with olive oil; mix well. Preheat broiler on HIGH. Add cooked pasta and reserved water to sauce; toss to coat. Place in a broiler proof pan/skillet. Sprinkle evenly with cheese and top with bread crumbs. Place skillet as close as possible to heating element. Broil 5-7 minutes or until cheese is melted and bread crumbs are golden brown. Sprinkle with remaining basil; serve immediately.
Cut bread in half lengthwise and then in half width wise. Combine Butter EVOO and garlic; brush over cut sides of bread. Place on two ungreased baking sheets.
Spread with pesto and spaghetti sauce; sprinkle with mozzarella. Top with the remaining ingredients.
Bake at 400 degrees for 14-16 minutes or until golden brown. Cut into slices.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores.
Butter Olive Oil, Parmesan Cheese ( can be order from the Auburn Store)
Preheat the oven to 300 F. Combine the UP extra virgin olive oil, garlic, herbs, salt, and pepper in a shallow oven proof dish. Slice the tomatoes in half lengthwise, toss with the oil and seasonings, and place cut side down in the dish.
Bake for 2 1/2 hours, or until the tomatoes are completely soft and become wrinkled
Twist: Try a flavored Olive Oil! Rosemary, Tuscan Herb, Basil
Crust
In a medium mixing bowl, whisk together the flour, salt and flaxseed meal. Add the olive oil and water and mix quickly with a fork until it comes together in a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Preheat oven to 400 degrees.
On a lightly floured board or parchment-covered surface, roll out the dough into a 1/4-inch-thick round. Gently press into a 10-inch fluted tart pan with a removable bottom. Cover the tart with plastic wrap and refrigerate for 30 minutes. Prick all over with the tines of a fork.
Bake crust in preheated oven for 15 to 18 minutes, until lightly browned. Cool before filling.
Quiche Filling
Preheat the oven to 400. Saute the shallots until until lightly browned. Add the garlic and saute another minute. Combine the shallots, garlic, and basil with the beaten eggs. Season the egg mixture with salt and pepper to taste. Sprinkle 1 cup of Fontina cheese over the bottom of the crust. Arrange the oven roasted tomatoes over the cheese. Add the remaining cheese, including Romano over the tomatoes. Pour the egg shallot mixture over the top. Bake in the oven for 25 minutes or until the filling is set, slightly puffed and golden brown. Enjoy warm, or allow to cool to room temperature. It can be made a day in advance or may be frozen and re-warmed.
Recipe Notes
The following products are available at The Olive Twist, Inc and on-line stores.
Cut bread in half lengthwise and then in half widthwise. Combine Butter olive oil and garlic; brush over cut sides of bread. Place on two ungreased baking sheets.
Spread with pesto and spaghetti sauce; sprinkle with mozzarella. Top with the remaining ingredients.
Bake at 400 degrees for 14-16 minutes or until golden brown. Cut into slices.
Recipe Notes
This recipe uses olive oil and cheese found at The Olive Twist. It may be purchased (oil only) online and at both store locations. Click on the balsamic vinegar below to learn more about it:
