TORONTO /CNW/ — European organic olive oil, especially extra virgin organic olive oil, is synonymous with healthy eating. At Christmas and New Year’s Eve, the “Pure Olive Oil from Europe” project, supported by the producers’ organisation L’Olivicola Cosentina and co-funded by the European Union, which promotes the export of olive oil to Canada, brings a touch of unique excellence and authenticity to your festive table. And our gift to you under the tree is a delicious recipe: an olive oil shortcrust pastry tart with amaretti biscuits and ricotta. In addition to being a staple of the Mediterranean diet, olive oil offers numerous health benefits. It supports heart and brain health and skin vitality and is beneficial to the digestive system. Incorporating high-quality olive oil into your daily diet contributes to the well-being of mind and body and can help prevent a range of health issues. As a key ingredient in any diet, olive oil is not only delicious but also beneficial for your health. This olive oil is extracted from olives grown without the use of pesticides or synthetic chemicals. This environmentally friendly cultivation process guarantees a high-quality product because every stage of production meets strict standards. Processing takes place within just a few hours of harvesting, using only mechanical processes to best preserve the organoleptic properties of the oil. Furthermore, every single bottle of European extra virgin olive oil is fully traceable, thanks to a transparent system that tracks the production process from the olive grower through to pressing and bottling. The producer’s label is the guarantee of this process and means consumers can trust the history and origin of every single drop of oil and ensures the authenticity of the product for those seeking conscious and responsible consumption.

Pure Olive Oil from Europe

Enjoy our recipe for olive oil shortcrust pastry tart with amaretti biscuits and ricotta https://www.oliveoilfromeurope.eu/2023/12/19/oil-shortbread/

Discover more on: https://www.oliveoilfromeurope.eu

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SOURCE EU OLIVE OIL TC

At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.

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(Culinary.net) With Thanksgiving right around the corner, hosts know pumpkin pie will be on the menu. Save some space in the oven this year with this no-bake Pumpkin Chiffon Pie, and find more recipes for the holiday season at Culinary.net.

Turkey Spinach Orzo

Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6

• 2 cups leftover chopped turkey
• 1 1/2 cups frozen spinach
• 2 tablespoons butter
• 2 cups chicken stock
• 2 cups orzo
• 1/2 cup grated Parmesan cheese
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• salt, to taste
• pepper, to taste

1. In large skillet over medium heat, brown turkey and spinach with butter. Add chicken stock and orzo; cover and cook 10 minutes.
2. Turn off heat and mix in Parmesan cheese, garlic powder and onion powder. Season with salt and pepper, to taste.

SOURCE:
Culinary.net

At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.

Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience.

https://stmdailynews.com/food-and-drink/

(Family Features) If blustery conditions are giving you the blues, come inside from the cold for a winter warmup in the comfort of your own kitchen. Cold-weather favorites that are baked, roasted or slow cooked are usually equal parts easy, delicious and filling, making them perfect solutions for chilly, snowy days.

Add a bit of comfort to your weeknight menu with this Loaded Chicken Bake that’s ready in about half an hour. A short list of ingredients and allowing your oven to do most of the work for you mean it’s ideal for saving time (and money at the grocery store) while still satisfying winter appetites.

Serving as the hearty base is READ German Potato Salad, made with thinly sliced potatoes and bacon in a traditional sweet-piquant dressing. While it’s delicious when served chilled, heated or at room temperature on its own, it can also be the star of the show in family meals.

For another true cent saver, try Oven-Roasted Sweet Potatoes and Beets. This savory side dish highlights the flavors of the season in a recipe that’s as easy to assemble as it is to enjoy with loved ones.

Picked and packed at peak ripeness, antioxidant-rich Aunt Nellie’s beets are pickled with a delicate balance of sweetness and vinegar for a homemade flavor that’s perfect in this roasted side that can accompany winter meals of all sorts. Versatile jarred whole pickled beets are always in season, meaning you can enjoy them chilled, warmed or worked into recipes.

Find more favorite wintertime recipes by visiting READSalads.com and AuntNellies.com.

Loaded Chicken Bake

Recipe courtesy of Hungry In LA
Prep time: 20 minutes
Cook time: 15 minutes
Servings: 8

• Nonstick cooking spray
• 2 cans (15 ounces each) READ German Potato Salad
• 4 cups shredded rotisserie chicken or other cooked chicken
• 1/2 cup heavy cream
• 1/4 teaspoon salt
• 1/4 teaspoon finely ground black pepper
• 3/4 cup shredded sharp cheddar cheese
• 1/4 cups crumbled, cooked bacon
• French fried onions (optional), plus additional for serving (optional), divided

1. Preheat oven to 375 F.
2. Lightly coat 9-by-13-inch baking dish with nonstick cooking spray.
3. Spread German potato salad evenly in dish. Top evenly with chicken.
4. In small bowl, stir heavy cream, salt and pepper. Pour mixture over chicken.
5. Sprinkle with cheese, bacon and onions, if desired.
6. Bake 15 minutes, or until casserole is bubbly. Let stand 10 minutes. Top with additional onions, if desired.

Oven-Roasted Sweet Potatoes and Beets

Servings: 4

• 1 jar (16 ounces) Aunt Nellie’s Whole Pickled Beets
• 2 large sweet potatoes (about 1 pound) peeled and cubed (1/2-3/4-inch cubes)
• 2-3 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 red onion, sliced about 1/4-inch thick
• 2 fresh rosemary sprigs, plus additional for garnish

1. Preheat oven to 400 F. Drain beets. Discard liquid or save for another use.
2. In large bowl, toss sweet potatoes, olive oil, salt, pepper and onion until coated.
3. Place silicone mat on baking sheet or line with aluminum foil.
4. Pour contents of bowl onto baking sheet in single layer. Remove rosemary from stems; sprinkle over vegetables. Bake 30 minutes until potatoes are almost tender.
5. Add beets to baking sheet. Return to oven 10-15 minutes, or until potatoes are fork-tender and beginning to brown. Garnish with additional rosemary, if desired.

SOURCE:
Seneca Foods



Seneca Foods

At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.

Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience.

https://stmdailynews.com/food-and-drink/

 

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