The Olive Cellar

Tuscan Herb Vinaigrette

In Vinaigrette on December 25, 2010 at 12:07 pm


¼ cup gourmet aged balsamic vinegar

¾ cup gourmet Tuscan herb extra virgin olive oil

2 tablespoons finely minced shallots

1 tablespoon chives, finely minced

2 teaspoons mayonnaise

2 teaspoons Dijon mustard

½ teaspoon gourmet Hawaiian red clay sea salt

1/8 teaspoon freshly ground gourmet pepper


Greek-Style Penne with Lamb, Parsnips, Tomatoes, and Cinnamon

In Main Dish, Pasta on December 21, 2010 at 11:36 am

6 servings


2 tablespoons olive oil

1 very large onion, halved through root end, cut lengthwise into 1/3-inch-thick slices (about 4 cups)

12 ounces medium parsnips (about 4), peeled, cut on slight diagonal into 1/4-inch-thick slices

4 garlic cloves, minced

8 ounces ground lamb

1 1/4 teaspoons ground cinnamon

2 14 1/2-ounce cans diced tomatoes in juice

12 ounces penne

1/2 cup chopped fresh parsley

Crumbled feta cheese


Heat oil in large nonstick skillet over medium-high heat. Add onion and parsnips and sauté until slightly softened and deep golden brown around edges, about 9 minutes. Add garlic; stir 1 minute. Add lamb and sauté until no longer pink, breaking up with back of spoon, about 2 minutes. Stir in cinnamon. Sprinkle with salt and pepper. Add tomatoes with juice; bring to boil. Reduce heat, cover, and simmer until parsnips are tender, about 12 minutes. Season with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Return pasta to pot. Add lamb mixture and enough cooking liquid to moisten; toss. Add parsley. Transfer to plates and sprinkle with feta.

Nutritional Information

One serving contains the following: (Analysis includes 1 tablespoon of feta cheese per serving.)
Calories (kcal) 459.0
%Calories from Fat 24.9
Fat (g) 12.7
Saturated Fat (g) 4.2
Cholesterol (mg) 33.1
Carbohydrates (g) 69.7
Dietary Fiber (g) 6.9
Total Sugars (g) 13.3
Net Carbs (g) 62.9
Protein (g) 18.9

Sundried Tomato Pesto

In Marinades/Sauces/Dips on December 17, 2010 at 12:05 pm


3 cups sundried tomatoes (not in oil)

1 cup garlic extra virgin olive oil

Minced fresh herbs such as oregano and parsley

¼ cup traditional balsamic vinegar

Sea salt and fresh ground pepper to taste


Put all ingredients into the bowl of a food processor.

Pulse until the mixture has the consistency of pesto.

Lightly toss with one pound of cooked pasta or serve with crackers as a spread.