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Savor Simplicity

Holiday recipes worth sharing

Photo courtesy of Getty Images

Photo courtesy of Getty Images

Most great holiday gatherings start with great food and end with quality time spent with loved ones. This holiday season, rely on simple recipes that let you spend less time in the kitchen and more time celebrating special moments with family and friends.

As a holiday host, it may be tempting to explore complicated new recipes to lend a festive air to your seasonal celebrations. However, with the right ingredients, a simple recipe can be equally impressive. Delicious holiday dishes start with premium ingredients like Bertolli Olive Oils, which offer enough versatiltiy to be a must-have kitchen accessory throughout the holiday season and onward. From soups to main dishes to deserts, the rich, quality flavor works for nearly every culinary occasion.

After a long day of checking items off your holiday shopping list, there’s almost nothing better than a warm bowl of quick and easy Rustic Minestrone. This vegetarian classic is the perfect mix of marinara blended with aged cheeses, kale, zucchini and beans. One of the best parts: It can be on the table in 10 minutes, meaning less time cooking and more time spent stringing up holiday lights with family.

heat, heat 2 teaspoons oil. Add zucchini and kale; cook, stirring until kale begins to wilt. Reduce heat to medium; add sauce, broth or until heated. Top with shaved cheese before serving. Tips: Substitute garbanzo beans, kidney beans, pinto beans beans. For heartier soup, add 3 cups (9 ounces) refrigerated tortellini pasta with broth minutes more, or until pasta is cooked through.

heat, heat 2 teaspoons oil. Add zucchini and kale; cook, stirring until kale begins to wilt. Reduce heat to medium; add sauce, broth or until heated. Top with shaved cheese before serving. Tips: Substitute garbanzo beans, kidney beans, pinto beans beans. For heartier soup, add 3 cups (9 ounces) refrigerated tortellini pasta with broth minutes more, or until pasta is cooked through.

If you’re looking for a simple way to put a new twist on your turkey, take it to the next level with a seasonal brine made with sweet Riesling, garlic cloves, thyme, fresh cranberries and olive oil. It’s a hands-off way to make a tried-and-true dish a litttle more special.

Finally, when it’s time to wind down the evening, delight guests by bringing back a classic dessert: chocolate chip banana bread. Served slightly warm with a side of fresh whipped cream or vanilla bean ice and friends are sure to love.

Find more simple recipes to enjoy during the holidays at Bertolli.com.

Rustic Minestrone
3 tablespoons Bertolli Extra
Virgin Olive
Oil, divided
1 small zucchini, sliced in
1/2-inch half moons
2 cups tightly packed, thinly
sliced Tuscan kale leaves
1 jar (23 ounces) Bertolli
Rustic Cut Three Cheese
with Aged Asiago,
Romano and
Parmesan Sauce
1 carton (32 ounces)
vegetable broth
1 can (15 ounces) cannellini
beans, rinsed
1/3 cup shaved Parmigiano
Reggiano cheese

 

 

Chocolate Chunk Banana Bread

Recipe courtesy of Justin Schuble on behalf of
Bertolli Olive Oil
3/4 cup Bertolli Olive Oil, plus
additional for coating pan
3 ripe medium bananas, divided
1/2 cup applesauce
1 large egg
1 large egg white
1 teaspoon vanilla extract

1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup semi-sweet chocolate chunks
or chips
1/4 cup nut spread

Heat oven to 350 F. In mixing bowl, mash 2 bananas. Add applesauce, egg, egg white and vanilla to bananas and whisk.

baking soda, salt and cinnamon. Slowly add wet ingredients to dry ingredients and mix. Add olive oil slowly and mix until combined.

Fold in chocolate chunks. Pour batter into loaf pan.

Heat nut spread in microwave until it reaches pourable consistency. Swirl spread into top of Add slices to top of batter for decoration.

Place loaf pan in oven and bake 1 hour. Remove bread and cool before slicing.

Cranberry Riesling Brined Turkey

1 quart water
6 bay leaves
2 tablespoons whole
black peppercorns
1 tablespoon mustard seeds
1 1/2 cups kosher salt
1 bottle (750 milliliters)
Riesling wine
2 large shallots, thinly
sliced, divided
8 cloves garlic, crushed
but left in skins
1 bunch fresh thyme, divided
2 cups fresh cranberries,
slightly crushed, divided
1 turkey (16 pounds),
giblet package and
neck removed
ice water, for covering
turkey
1/2 cup Bertolli Mild Olive Oil
salt, to taste
pepper, to taste

In pot, bring water, bay leaves, peppercorns, mustard seeds and kosher salt to boil. Stir until salt is dissolved. Cool to room temperature.

Pour brine into 5-gallon stock pot or container. Pour in wine then add one shallot, garlic, thyme (reserving some for stuffing turkey) and 1 cup cranberries. Slowly lower in turkey.

Pour ice water into pot to cover turkey. Place lid on pot and refrigerate at least 24 hours.

Heat oven to 500 F. Remove turkey from brine, pat dry and stuff with reserved shallot, thyme and cranberries.

Place turkey in roasting pan. Generously massage olive oil into skin of turkey. Sprinkle with salt and pepper, to taste. Use kitchen twine to tie legs together so turkey will keep its shape. Place in roasting pan and roast 20 minutes. Lightly brush skin again with olive oil, reduce heat to 350 F and roast until internal meat thermometer.

Allow turkey to rest, loosely covered with foil, 30 minutes before carving.

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