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Roasted Potatoes

Hearst Ranch Roasted Potatoes

Serves 4

Ingredients

  • 16 small red roasting potatoes, halved and quartered
  • 1-2 tablespoons Hearst Ranch Extra Virgin Olive Oil
  • 2 teaspoons sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon coarse freshly ground pepper

Directions

Preheat oven to 400°F.

  1. Wash and cut the potatoes
  2. Arrange potatoes in a pyrex or other non-stick baking pan, large enough to toss the potatoes awhile cooking.
  3. Drizzle potatoes with olive oil, ensuring that they get coated
  4. Dust potatoes with sale, garlic powder, and pepper to taste (you don;t have to use all the spices if you don’t want to).
  5. With the potatoes cut-side down, bake for approximately 50-60 minutes.
  6. Check after 30 minutes, making sure they don’t stick to the pan. Jostle them with a spatula, if necessary.
  7. Remove when tender, brown, and crisp.

Dried Sauteed Mushrooms

Ingredients

Fresh mushrooms, as many as desired

  • 1 tsp. butter
  • 1 tsp. coarse ground garlic powder
  • 1 1/2 tsp. sea salt

Directions

1. Slice mushrooms medium-thin
2. Melt butter in a hot pan.
3. Add mushrooms.
4. Add salt.
5. Dust mushrooms with garlic powder
6. Saute about 5-10 minutes, stirring often until mushrooms start to roast on the outside and begin to turn darker in the middle.
7. Serve right out of the pan for best results.

Sauteed Baby Carrots

Hearst Ranch Sauteed Baby Carrots

Ingredients

  • 3 pounds baby carrots
  • 3 tablespoons olive oil
  • 3 garlic cloves, crushed
  • Salt and freshly ground black pepper to taste
  • 1 1/2 tablespoons chopped Italian parsley

Directions

1. Wash and trim the baby carrots.
2. Heat the oil in a large skillet, add the garlic, and sauté over medium high heat for a minute.
2. Add the carrots, cover the skillet, reduce the heat to medium, and cook for 5-10 minutes.
3. Check occassionally, being vigilant not to overcook the carrots.
4. add salt ad pepper to taste
5. Sprinkle with chopped parsley immediately before serving.

Sauteed Green Beans

Hearst Ranch Sauteed Green Beans

Serves 4

Ingredients

  • 1 pound green beans, washed, trimmed, and tipped
  • 2 tablespoons Hearst Ranch Extra Virgin Olive Oil
  • 2 tablespoons minced fresh garlic
  • Salt and pepper to taste
  • 1-1/2 teaspoons dried Herbes de Provence
  • Water as needed

1. Heat skillet over high heat.
2. Add the olive oil.
3. Add the beans, salt and pepper.
4. Sauté approximately 2-5 minutes, until beans start to turn golden.
5. Add garlic and Herbes de Provence; sauté another minute.
6. Add a touch of water, just enough to moisten the mix (about 2 1/2 to 3 tablespoons).
7. Cover, reduce heat to medium, and cook until beans are the desired tenderness (approximately 15-20 minutes).
8. Uncover and cook until moisture dissipates.

Recipes & More - Chimchurri Sauce

Hearst Ranch Chimichurri Sauce

Makes about 2 cups

Ingredients

  • 1 bunch flat leaf parsley
  • 8 cloves garlic, minced
  • 3/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • Juice of 1/4 of a good-size lemon
  • 1 tablespoon red onion
  • 1 teaspoon oregano dried
  • 1/2 teaspoon red pepper flakes (if you want it spicy)

Directions
1. Chop parsley very well (Using a food processor may be more effective).
2. Add chopped parsley a bowl
3. Add remaining ingredients and mix well until it has a blended consistency.

Roasted Brussel Sprouts

Hearst Ranch Roasted Brussel Sprouts

Serves 4

Ingredients

  • 1 pound Brussels sprouts
  • 2 1/2 tablespoons Hearst Ranch extra Virgin Olive Oil
  • Sea salt to taste (about 1/2-3/4 teaspoon)
  • Freshly ground black pepper to taste

Directions

Preheat oven to 400 degrees F.

1. Wash the sprouts and trim the ends, removing any leaves that don’t look wholesome.
2. Halve the sprouts and toss them in a bowl with the olive oil, salt and pepper.
3. Arrange the sprouts face-down on a cookie sheet 30 to 40 minutes, until crisp on the outside and browned on the bottom.
4. Check the sprouts every 10 minutes, shaking the pan to ensure that the sprouts brown evenly.
5. Serve immediately, adding more salt and pepper if necessary.

Jerusalem Artichoke and Arugula Salad

Hearst Ranch Jerusalem Artichoke and Arugula Salad w/ Parmesan

Serves 6

  • 2 Tablespoons orange juice
  • 1 Teaspoon Red Wine Vinegar
  • 1 Teaspoon Dijon Mustard
  • 5 Tablespoons of Hearst Ranch Extra Virgin Olive Oil
  • 1 Lb Jerusalem Artichokes, trimmed peeled & thinly sliced
  • 5-6 Ounces of Arugula
  • 2 Ounces Parmesan Cheese, shaved

Jerusalem Artichokes are actually the roots of sunflowers. They are commonly called sunchokes and their nutty flavor is like a cross between artichokes and sunflower seeds.

1. Whisk orange juice, vinegar, and mustard in a small bowl to blend.
2. Gradually whisk in oil.
3. Season vinaigrette to taste with salt and pepper.
4. Combine Jerusalem Artichokes, arugula, and Parmesan in large bowl.
5. Drizzle with vinaigrette and toss to coat.

Recipes & More - Caprese

Hearst Ranch Caprese

  • Hearst Ranch Extra Virgin Olive Oil
  • Fresh Basil
  • Fresh Heirloom Tomatoes (or whatever you can find in season)
  • Fresh Mozarella
  • Fresh Cracked Pepper
  • Sprinkle Salt to taste

Slice, Dice, Mix and serve this California favorite. An excellent summer salad.