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Typology: First dishes

Vegan Stuffed Sweet Potatoes with Spinach and White Beans

INGREDIENTS FOR SWEET POTATOES:

  • 4 sweet potatoes
  • 2 tablespoons Carapelli Extra Virgin Olive Oil Organic, plus more for finishing the dish
  • 3-4 garlic cloves, minced
  • 10 ounces frozen chopped spinach, defrosted and excess water removed
  • 14 ounces canned great northern beans, rinsed and drained
  • ¼ teaspoon ground nutmeg
  • Coarse kosher salt and freshly ground black pepper
  • ¼ cup sun-dried tomatoes

 

INGREDIENTS FOR TAHINI SAUCE:

  • ¼ cup tahini
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon salt
  • Warm water

 

DIRECTIONS:

STEP 1 Preheat the oven to 400ºF.

STEP 2 Pierce the sweet potatoes a few times all over with a fork. Wrap each one tightly in a square of aluminum foil, then place on a foil lined baking sheet and bake for 60 minutes or until the sweet potatoes feel soft when gently squeezed. Remove from the oven, unwrap, and allow to cool enough to handle.

STEP 3 While the sweet potatoes are baking, prepare the toppings.

STEP 4 In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the garlic and cook, stirring, for 2 minutes or until a pale blonde color. Add the spinach and beans. Season with nutmeg, salt, and pepper, to taste. Stir until heated through.

STEP 5 In a small bowl stir together tahini, garlic powder, and 1/8 teaspoon salt. Add warm water a little bit at a time, stirring in completely, until the desired consistency is reached, and it becomes a pourable sauce.

STEP 6 Cut a slit down the middle of the sweet potatoes and use a fork to fluff up the inside. Divide the spinach and bean mixture and sun-dried tomatoes evenly over the sweet potatoes, then drizzle with tahini sauce and additional extra virgin olive oil.

 

Zesty mediterranean salad

INGREDIENTS FOR CITRUS VINAIGRETTE:

  • Juice of 3 clementines
  • Juice of 1 lemon
  • Zested rind of 2 clementines
  • 1 tsp. honey
  • 6 Tbsp. Carapelli Unfiltered EVOO
  • Salt and pepper, to taste

DIRECTIONS:

STEP 1 Juice the clementines and the lemon.

STEP 2 Zest the clementines and combine the juice and zest in a medium sized bowl with the honey. Add Carapelli EVOO.

STEP 3 Whisk the mixture and season to taste with freshly ground salt and pepper.

INGREDIENTS FOR SALAD:

  • 2 medium clementines
  • ¼ cup pitted Kalamata olives, drained
  • 1 avocado, peeled and diced
  • ¼ cup fresh mint leaves, chopped
  • 1 cup (packed) spring greens
  • 1 Tbsp. Carapelli Unfiltered EVOO

DIRECTIONS:

STEP 1 Peel clementines, separate into segments, and place in medium bowl. Add mint, olives, and avocado. Combine ingredients in bowl with the citrus vinaigrette.

STEP 2 Gently toss spring greens with 1 Tbsp. EVOO in another medium bowl. Season to taste with salt and coarsely ground black pepper.

STEP 3 Arrange the clementine, olive, avocado and mint mixture atop the spring greens on a platter. Season to taste with salt and coarsely ground black pepper.

Creamy potato leek soup with olive oil pistou

INGREDIENTS FOR THE SOUP:

  • 3 medium to large leeks
  • 2 Tbsp. Extra Virgin Olive OilCarapelli Unfiltered
  • 1 large garlic clove, coarsely chopped
  • 1/2 teaspoon kosher salt, plus more to taste
  • 2 pounds Yukon gold potatoes,peeled and diced into 2-inch cubes
  • 6 cups chicken or vegetable broth

 

INGREDIENTS FOR THE PISTOU:

  • 1 packed cup fresh basil
  • 1 packed cupflat leaf parsley
  • 1 medium to large garlic clove, roughly chopped
  • 3 Tbsp. pine nuts or ¼ cup walnuts
  • ½ tsp. kosher salt
  • ¼ cup Extra Virgin Olive Oil Carapelli Unfiltered

DIRECTIONS:

STEP 1 Trim the bulb ends and tough dark green stems off the leeks. Slice the tender white and light green stems in half lengthwise, then soak in cold water for 10–15 minutes to remove dirt. Drain the leeks, rinse well, and slice into thick half-moons.

STEP 2 Trim the bulb ends and tough dark green stems off the leeks. Slice the tender white and light green stems in half lengthwise, then soak in cold water for 10–15 minutes to remove dirt. Drain the leeks, rinse well, and slice into thick half-moons.

STEP 3 Add the potatoes and broth. Cover and increase the heat to medium. Bring the soup to a simmer, then uncover and continue to cook for 30 minutes more.

STEP 4 Puree the soup with an immersion blender until smooth, or carefully ladle into a standing blender to puree (in batches if necessary). Taste and add more salt if needed.

STEP 5 Make the pistou: Pulse the basil, parsley, garlic, pine nuts, salt, and olive oil in a food processor to make a chunky herb sauce. To serve, ladle the soup into bowls and spoon the pistou on top of each.

Marinated roasted shiitake mushrooms with olive oil agrodolce

INGREDIENTS FOR THE MUSHROOMS:

  • 2 lbs. shiitake mushrooms
  • Kosher salt
  • 2 tsp. fresh minced sage
  • 2 tsp. fresh minced rosemary
  • ½ cup Extra Virgin Olive Oil Carapelli Organic
  • Freshly ground black pepper

INGREDIENTS FOR THE AGRODOLCE:

  • ½ cup red wine vinegar
  • 2 Tbsp. honey
  • Extra Virgin Olive Oil Carapelli Organic

DIRECTION:

STEP 1 Clean and de-stem the mushrooms, cutting any large mushroom caps in half.

STEP 2 Toss the mushrooms with the Carapelli Organic Extra Virgin Olive Oil, sage, and rosemary in a large bowl. Let the mushrooms marinate for 1 hour, tossing occasionally to absorb the oil.

STEP 3 Preheat the oven to 400º F (200º C). Line two large baking sheet with parchment paper.

STEP 4 Spread the marinated mushrooms on the baking sheets, making sure the mushrooms are in a single layer and not crowded. Sprinkle lightly with salt and pepper.

STEP 5 Roast for 30 minutes until the mushrooms are crisped and golden brown at the edges.

STEP 6 While the mushrooms roast, make the agrodolce. Bring the vinegar and honey to a simmer in a very small saucepan over medium-low heat, stirring occasionally until the honey dissolves. Continue to simmer for 15–20 minutes until the vinegar is reduced by half, and is thick and syrupy.

STEP 7 To serve, place the roasted mushrooms on a platter and drizzle generously with the agrodolce and olive oil.