The Smiling Olive Blog — Vegetarian

Tabbouleh Salad

Dairy-Free Olive Oil Salad Savory Vegan Vegetables Vegetarian

Tabbouleh Salad

Ingredients ½ Cup Bulgur 2 Squeezed Persian Limes 1 1/2 Teaspoons Salt 2 Cups Tomatoes (Ripe yet Firm) ½ Cup Chopped Spring Onions ½ Cup Chopped Fresh Mint 2 Cups Chopped Parsley 2 Small Cucumbers 1/4 Extra Virgin Olive Oil (Try Arbequina or Piqual) Directions Place bulgur in a bowl and cover with cold water. Leave to soak for 30 minutes. Drain through a fine sieve, pressing with back of a spoon to extract moisture. Spread onto a cloth and leave to dry further. Meanwhile, prepare parsley. Wash well, shake off excess moisture and remove thick stalks. Wrap in a...

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Shaved Brussels Sprouts with Parmesan Cheese

Cheese Gluten-Free Olive Oil Savory Vegetables Vegetarian

Shaved Brussels Sprouts with Parmesan Cheese

Ingredients 1 Pound Brussels Sprouts, Stem End Trimmed Off 1/4 Cup Shaved Parmesan Cheese 2 Large Shallots, Thinly Sliced 1/4 Cup Arbequina Extra Virgin Olive Oil 1 Tablespoon Lemon Fused Olive Oil 2 Tablespoons Fresh Squeezed Lemon Juice Sea Salt to Taste Fresh Ground Pepper to Taste Directions Shave or slice the Brussels sprouts as thinly as possible.  This can be done on a mandolin, using the slicing disk of a food processor, or by using a very sharp knife coupled with decent knife skill. In a large sauté pan, heat the Arbequina EVOO over medium-high heat.  Begin by sautéing...

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Beet Salad with Fresh Goat Cheese and Toasted Pecans

Balsamic Cheese Gluten-Free Olive Oil Salad Savory Vegetables Vegetarian

Beet Salad with Fresh Goat Cheese and Toasted Pecans

Ingredients 1 1/2 Pounds Fresh Beets 8 oz. Cherve (Fresh Goat Cheese) 6 Cups Baby Arugula or Mixed Greens 1 Cup Whole Pecans, Toasted 1/4 Cup + 2 Tablespoons Cranberry-Pear White Balsamic Vinegar 1 Tablespoon Good Quality Grainy Mustard Fresh Ground Pepper to Taste 1/3 Cup + 2 Tablespoons UP Extra Virgin Olive Oil (Try Arbequina, Coratina, or Picual) Directions Preheat the oven to 400. Trim the beets and wrap in one foil packet drizzled with a tablespoon of water. Roast for 1 hour or until tender when pierced through with a knife. Once the cooked beets are cool enough...

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Eggplant Bruschetta

Appetizer Dairy-Free Olive Oil Savory Vegan Vegetables Vegetarian

Ingredients 1 Eggplant, Peeled, Medium Diced 1 Teaspoon Kosher Salt, Plus More for Seasoning 1 Teaspoon Cracked Black Pepper, Plus More for Seasoning 4 Tablespoons of any Olive Oil from The Smiling Olive (Try Arbequina, Coratina or Piqual) 1 Teaspoon Red Pepper Flakes (optional) 3 Tablespoons Minced Garlic 1 Onion, Medium Dice 1/2 Cup Pitted and Halved Kalamata Olives 1/4 Cup Drained Capers 3/4 Cup Diced Roasted Red Peppers 2 Tablespoons Champagne Vinegar 2 Tablespoons Chopped Fresh Parsley Leaves 2 Tablespoons Chopped Fresh Oregano Leaves Pinch Smoky Paprika 1 French Baguette, Sliced on Bias Directions Preheat the oven to 450...

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Parmesan-Parsley Fettuccini with Green Beans, Roasted Peppers, and Lemony Ricotta

Cheese Olive Oil Pasta Savory Vegetables Vegetarian

Ingredients 2 Cups Part-Skim Ricotta Cheese 4 Tablespoon Parmesan Cheese 2 Teaspoons Lemon Juice 4 Tablespoons Lemon EVOO 2 Cups Fresh Green Beans cut into 2 Inch Pieces Sea Salt 1 Teaspoon Pepper 1 Cup Diced Roasted Red/Orange Bell Pepper or Jarred Red Pepper 1 Package of Pasta Mama’s Parmesan-Parsley Fettuccini Shredded Sharp White Cheddar Cheese (optional)  Directions Mix both cheeses together and then mix in the lemon juice.  Beat with a fork until the mixture is smooth.  Set aside. Heat the olive oil in a medium skillet over medium heat.  Stir in green beans, season with salt, and cook...

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