Citrus And Olive Oil Sauce Food

GREEK OLIVE OIL AND LEMON SAUCE

Steps:

• Combine all the ingredients in a blender. Blend on high for a few seconds until the sauce becomes thick and creamy.
• Add to your favorite fish, vegetable or chicken dish as a seasoning.

LEMON BUTTER SAUCE

Steps:

• Melt the butter in a small saucepan over low heat. Add the garlic and salt and cook for 1 minute. Remove from the heat and add the lemon juice. Season with freshly ground pepper and sprinkle with parsley and red pepper flakes, if using.
• Serve with steamed artichokes for dipping or toss with pasta. See the blog post above for additional serving suggestions.

CITRUS MARINATED OLIVES

Steps:

• Heat the olive oil in a small saucepan over medium heat. Add the red pepper flakes thyme, garlic, lemon zest, orange zest, salt and pepper to taste and cook, stirring occasionally, until the garlic is pale golden, about 2 minutes. Stir in the olives and cook, stirring, until just warm, about 2 minutes. Turn off the heat. Stir in the lemon juice and orange juice and transfer to a decorative jar or serving bowl. Serve warm or at room temperature.

ROASTED ASPARAGUS WITH LEMON VINAIGRETTE

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.
• Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
• Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.

ORANGE (OR LEMON) INFUSED OLIVE OIL

Steps:

• Cut the peel from 2 oranges or 3 lemons. Place the peel in a food processor with one cup of oil. Pulse until well blended.
• Let sit at room temperature for one hour, and then strain through a fine mesh strainer.

PASTA WITH LEMON OLIVE OIL

Steps:

• Combine the lemon zest, lemon juice, Extra Virgin Olive Oil, garlic cloves, Kalamata olives and cherry tomatoes.
• Cook pasta and reserve 1/4 cup (60mL) pasta water.
• Drain and toss pasta with olive oil mixture and reserved pasta water.
• Toss with basil and Parmesan cheese, season with salt and pepper.
• Garnish with extra Parmesan cheese if desired.

LEMON, OLIVE, AND CAPER SAUCE FOR VEGETABLES

Steps:

• Prepare vegetable per your method of choice and put aside after preparation. Meanwhile in a small saucepan over medium heat, melt the butter; add the oil and garlic and cook, stirring for 1 minute. Then stir in the olives, lemon juice and capers and cook until heated through, about 2 minutes. Pour the sauce over vegetables, season with pepper; toss well to coat.
• Lime juice can be substituted for lemon juice for a different take on the same theme.
• Nutritional information: Per serving, 43 calories, 28 calories from fat (with no trans-fats or significant saturated fat.) 2mg cholesterol, 3 grams carbohydrate, 2 grams protein, i gram fiber, 67 milligrams sodium.

CITRUS AND OLIVE OIL SAUCE

Steps:

• Using a thin and sharp knife, cut the stem and flower ends crosswise off the oranges and lemons.
• Keep an orange with one flat side down on the cutting board.
• Work from top to down, cutting the skin and white pith in the strips off the flesh so that the flesh of the orange is intact.
• Hold this peeled orange now over a bowl.
• Cut along each side of the membrane to remove the sections.
• Place these removed sections in a bowl.
• Squeeze the membrane to extract any juice and then discard it.
• Likewise, repeat this process with the remaining oranges and lemons.
• Sprinkle salt lightly over them.
• Then, sprinkle some white pepper.
• Stir in olive oil and toss lightly.
• Keep aside until serving time.
• Enjoy!