Four scrumptious recipes packed with essential nutrients & good fats that your body will thank you for!

Posted on December 11th, 2017

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Rich tomato soup with pesto

PREP: 10 MINS
COOKING TIME: 15 MINS
DIFFICULTY: EASY
SERVES: 4

Ingredients:

2 tbsp of Oleiva Traditional Extra Virgin Olive Oil
2 garlic cloves, crushed
5 soft, sun-dried tomatoes in oil, roughly chopped
(3) 400g cans of plum tomatoes (or fresh tomatoes, if you prefer)
500ml vegetable stock
140ml sour cream
125g fresh basil pesto 
basil leaves, to add as a garnish

Instructions:

1. Heat the Oleiva Traditional EVOO in a large pan, then add the garlic and soften for a few mins over low heat. Add the sun-dried tomatoes, canned (or fresh) tomatoes, stock, and seasoning, then bring to a simmer. Let the soup bubble for 10 mins until the tomatoes have broken down. 

2. Whizz/whisk with a stick blender, adding half of the sour cream as you go. Taste and adjust seasoning as you like (you can add a teaspoon of sugar, salt and pepper to brighten the flavour of the soup, though it is not necessary). Once desired flavour is achieved, serve in bowls with 1-2 tbsp of pesto swirled on top, as well as a generous drizzle of Oleiva Traditional EVOO and a final dollop of sour cream for presentation. Scatter basil leaves on top to complete the dish. 

Nov13-min

Roasted beets and sweets 

PREP: 15 MINS
COOKING TIME: 1 HR
DIFFICULTY: EASY
SERVES: 4

Ingredients:

6 medium beets, peeled and cut into chunks
2 1/2 tbsp of Oleiva Traditional Extra Virgin Olive Oil (divided)
1 teaspoon of minced, crushed garlic
1 teaspoon of sea salt/kosher salt
1 teaspoon of ground black pepper
1-2 teaspoons of sugar or a natural sugar substitute (ie. honey or maple syrup)
3 medium sweet potatoes, cut into chunks
1 large sweet onion, chopped

Instructions:

1. Preheat over to 400 degrees F (200 degrees C).

2. In a bowl, toss the beets with 1/2 tablespoon of Oleiva Traditional EVOO to coat. Spread in a single layer on a baking sheet. 

3. Mix the remaining 2 tablespoons of Oleiva Traditional EVOO, garlic, salt, pepper, and sweetener of your choice in a large resealable plastic bag or small container with a cover. Seal, and shake to coat remaining vegetables (sweet potatoes and onions) with the oil mixture.

4. Bake beets first for 15 mins in preheated oven. Mix sweet potatoes with the beets on the baking sheet and then continue to bake for another 45 mins, stirring after 20 mins, until all vegetables are tender. 

5. Serve and enjoy!

Roasted Beets & Sweets

Ravioli w/ turkey bacon, peas & zucchini 

PREP: 5-10 MINS
COOKING TIME: 10-15 MINS 
DIFFICULTY: EASY
SERVES: 4

Ingredients:

4 tbsp Oleiva Traditional Extra Virgin Olive Oil
4 slices of cooked turkey bacon, chopped into small squares (sub tempeh/tofu for meat-free spin)
4 cloves of fresh garlic, crushed
A pinch of dried chili for each portion
200g (6 ½ oz) fresh, canned or frozen peas (based on preference)
4 small zucchinis, grated
800g (approx. 28 oz) fresh or pre-made ravioli (prepared ahead of time)
4 tbsp lemon zest
4 tbsp flat-leaf parsley
4-8 tbsp freshly grated Parmesan (1-2 tbsp per plate, can adjust based on taste and preference)


Instructions:

1. Bring a large saucepan of lightly salted water to a boil. Meanwhile, pour the Oleiva Traditional EVOO in a large frying pan over a medium heat.

2. Add the turkey bacon (or tempeh/tofu), garlic and chili and cook, stirring, for about 4 mins. Add the peas and grated zucchini and cook for 2-3 mins, or until soft.

3. Cook the ravioli, then drain well. Add the drained ravioli to the frying pan, stirring gently to combine the ingredients. Serve immediately, sprinkled with lemon zest, parsley and Parmesan.

IMG_7398-min

Olive oil and apple cakes

PREP: 15-20 MINS
COOKING TIME: 20-30 MINS
DIFFICULTY: EASY-MEDIUM
SERVES: 4

Ingredients:

2 cups flour
1½ cups of sugar or a natural sugar substitute (ie. honey or maple syrup)
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1⅓ cups Oleiva Traditional Extra Virgin Olive Oil
1 cup whole milk (for a dairy-free cake, use a dairy alternative of your choice – 2% or 3% lactose-free works best to achieve similar result)
3 eggs (medium to large)
½ cup pressed apple cider
¼ cup orange juice
1 tablespoon orange zest
4 red apples, sliced

Instructions:

1. Preheat oven to 350 degrees F (approx. 175 degrees C)

2. Combine all dry ingredients into a medium-sized bowl and set aside.

3. In a separate, medium-sized mixing bowl, add the wet ingredients and beat into smooth.

4. Add the combined dry ingredients slowly to the wet ingredients (about a 1/4 at a time is advised) and then add in the orange zest at the end.

5. Continue to mix until smooth – be careful not to over mix.

6. Pour the batter into 4 mini, lightly-oiled baking pans or mini cast iron skillets. (One large cake pan can be used, though it will need to bake for longer than suggested in original recipe. We suggest keeping a careful eye so as to not burn the cake).

7. Arrange apple slices on top in any desired pattern. Bake for about 20-25 minutes or until golden brown.

8. Allow to cool, serve and enjoy!

Oct 20-min

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