No Knead Rustic Artisan Bread
— High Altitude
What’s better than making a rustic no knead high altitude bread to accompany a nice bowl of chili or hearty soup during the winter months — while we wait for snow!!! Make the dough before bed and have a crusty loaf in the morning or afternoon.
This loaf is PERFECT for dipping with our PINETOP OLIVE OIL ITALIAN HERB & AGED DARK TRADITIONAL BALSAMIC along with our hand-blended TUSCAN SEASONING. IT’S A PERFECT PAIRING!
This artisan bread recipe is so forgiving, it’s hard to mess it up! About 16 minutes to pull it together and let it rise overnight and bake it in the morning. You will have a bread with a rustic look, golden crunchy top with a soft flavorful inside.
Just four ingredients, warm water, Instant dry yeast, all-purpose flour and Kosher or fine sea salt. Don’t use regular table salt, there is a difference. Kosher or sea salt is the way to go. I used all-purpose flour instead of bread flour. I have found that bread flour absorbed more water and dried out the bread. Since this is a high-altitude recipe, all-purpose flour is the best choice because there is more moisture in the dough when you bake it in the Dutch oven.
Why a Dutch oven? The Dutch oven is a heavy, closed cooking vessel great for bread baking because it steams as it cooks. I used my LODGE Dutch oven; it does the trick and is less expensive that others
out there.
EQUIPMENT:
• Parchment paper
• Dutch Oven
• Thermometer (helps but not necessary)
INGREDIENTS:
• 3 ½ cups of all-purpose flour
• 2 teaspoons kosher or fine sea salt
• 2 ¼ tsp Instant dry yeast
• 1 ¾ cup warm water (about 110°F)
WANNA CUSTOMIZE YOUR LOAF?
If you want to “Spice it Up” there are several add ins to customize your loaf. Here are just a few I have used. All of these are stirred into the dough during the first step.
- GARLIC: 1-2 Fresh minced garlic cloves.
- FRESH HERBS: Chopped fresh herbs like, rosemary, Italian oregano Herbs de Provence, Everything Bagel or PINETOP OLIVE OIL HAND-BLENDED TUSCAN SEASONING.
- PARM CHEESE: Cheese please! ¼ to ½ cup of freshly grated parm cheese. Freshly grated does make a difference!
- FRESH CRACKED PEPPER: ½ tablespoon for a
nice kick!
- SEEDS: Add any type of seeds to give it more protein.
LEMON GARLIC ORZO SOUP
Kimberly Young,
Pinetop Olive Oil & Fine Wines
FALL IS HERE! The leaves are turning and the morning air is crisp and cool! Pumpkins are out and it’s sweater weather!
Lemon Garlic Chicken Orzo Soup with kale makes a wonderful soup for the cooler winter nights. It’s light, healthy and full of flavor! Oh and don’t forget a hearty piece of toasted bread to go with this soup!
What do you call throwing a bunch of veggies on sheet pan, tossed with PINETOP OLIVE OIL, a little sea salt, hand-blended Tuscan Seasonings…. roast until it’s charred soup? How about super easy, NO RULES soup! This is one of my favorite ways of making a healthy soup that’s quick and requires little effort! It’s cozy, flavorful and customizable. Add shredded chicken, a can of beans or your favorite protein for a hearty dinner! Serve it with PINETOP OLIVE OIL 1-hour FOCACCIA BREAD.
For this soup I used
PINETOP OLIVE OIL ROASTED GARLIC, but there are no rules. I could have used Mushroom Sage, or Sundried Tomato, Parmesan and Garlic or
RECIPE HERE...
Pinetop Olive Oil
Rustic Roasted Soup
Pinetop Olive Oil Holiday "Tipsy Figs"
FIGS POACHED IN PORT WINE, GRAND MARNIER, SPICES &
PINETOP OLIVE OIL DARK FIG BALSAMIC
During our wine events this past summer I used dried mission figs as one of the selections on our custom charcutier boards. They paired well with so many of our artisan cheeses & wines. Our guests LOVED them! However, I had more figs than I needed so I wanted to make something I could pair with cheese, chocolate, fruit & wine (Ok, maybe some bourbon) to use over the holidays & for gifting.
Since one of our most popular dark balsamic at PINETOP OLIVE OIL is DARK AGED FIG BALSAMIC, I paired it with
GREEK ORZO PASTA SALAD
If you are like me, I’m always looking for a quick & easy summertime aka “Porch Party” dish. It’s summer & I don’t want to spend my fun time in the kitchen. My new “go to” is a GREEK FETA ORZO SALAD. You can make it ahead of time & it’s super simple. Little prep & takes about 30 minutes to make. Make it, chill it & just before you are ready to serve it, add cucumbers, tomatoes, & Feta cheese. I garnished mine with Pine Nuts.
This dish is tangy, fresh & served with a classic Greek dressing! Greek Orzo salad is a traditional dish that can serve as a side dish or a main dish with added protein!
The classic red wine vinegar with fresh oregano is tangy & sweet. PINETOP OLIVE OIL has ...
Mediterranean Diet Pork Chops
Not only is it heart healthy, but it’s also NOT a diet. It’s a healthy way of cooking and a lifestyle approach to food because it focuses on plants that are rich in traditional flavors.
According to the MAYO CLINIC, “If you’re looking for a heart-healthy eating plan, the Mediterranean Diet might be right for you. More-recent studies linked the Mediterranean diet with lower risk factors for heart disease, such as high cholesterol and high blood pressure. Today, the Mediterranean Diet is one of the healthiest eating plans that American nutrition experts recommend. It’s also recognized by the World Health Organization as a healthy-eating pattern.”
So, Let's get cooking!
Lobster Mushroom Risotto
By Kimberly Young,
Pinetop Olive Oil
Recently a friend of mine gifted me a bag of fresh lobster mushrooms that she foraged from the forest. (Thanks Shannon!) I heard about lobster mushrooms for the very first time when we moved to Pinetop in the year 2022.
I did some research and found that they are not really a mushroom at all — they are a growth (Ok, I’m being polite). They take over a certain fungus, basically consuming the fungus and become a beautiful (ok, not so beautiful) orange reddish flowery looking thing…called a lobster mushroom.
Since I love mushrooms and love lobster – I overlook the process of how they become a “lobster mushroom,” and just
Hummus with Toasted Baguette
By Kimberly Young
I’m always looking for a quick side dish, light meal or appetizer. Hummus is ALWAYS my go-to! In fact, I have served this as a meal with sliced raw or roasted veggies. Simple & healthy….no matter how you serve it! In case you are wondering…. garbanzo beans and chickpeas are the same! Both are legumes.
Garbanzo beans are rich in fiber, protein and contain key vitamins and minerals. They can help reduce the risk of type 2 diabetes, support brain and muscle function. For my non-meat eater friends, garbanzo beans are full of protein!
This dish is so versatile that you can add chicken, tofu, jalapeños, and use it instead of mayo. No matter what or how you serve this…it’s amazing! I would double this recipe it’s THAT good!
So, let’s make it!
Braised Lamb Shank
in a Red Wine Sauce
By Kimberly Young, Pinetop Olive Oil
Since owning PINETOP OLIVE OIL, I have tried to challenge myself to make meals that I thought I could never make. One recipe that intimidated me, was braised LAMB SHANK! I wanted to make fall-off-the-bone tender braised lamb shank simmered in a red wine sauce with baby red potatoes. Sounds totally fancy right! This was my first attempt, and I have to say it was easier than I thought. I wondered why I waited so long! Not only was it amazingly tender, but the presentation was stunning. I used my NEW heavy LODGE ceramic Dutch oven 7.5-quart, for the first time and it did not disappoint! What’s even better is that much of this recipe can be prepped or made the day before and reheated!
So, what’s a lamb shank?
Caprese Bruschetta
Flavorful tomatoes, basil, and fresh mozzarella
with a balsamic reduction drizzle.
INGREDIENTS:
8 ounces of our 18 YEAR TRADITIONAL
“MAMA” BALSAMIC VINEGAR
8 ounces of fresh mozzarella
2 tablespoons fresh chopped basil
2 cups cherry tomatoes
1 french baguette loaf
INSTRUCTIONS:
1. Pour the balsamic vinegar into a small saucepan, and heat over low to medium heat until it comes to a slow boil.
2. Allow to simmer for about 8-10 minutes. The vinegar will thicken while it cooks. Once the amount that is in the pan reduces by about half, turn the heat off. Pour the vinegar into a bowl to allow to cool. As the vinegar cools it will thicken more and become a glaze.
3. Chop the fresh mozzarella.
4. Cut the tomatoes in half or thirds to desired size.
5. Roll the basil to chop into fine strips. Combine the mozzarella, tomatoes,
and basil together and gently stir to mix.
6. Slice the baguette into desired slice size. You can toast the baguette if desired, or serve un-toasted. To toast preheat the oven to 400 degrees. Cover a cookie sheet with foil. Lay the slices down on the foil and cover with butter or olive oil. Bake for 8-10 minutes until golden brown.
7.Serve with the bruschetta on top of the baguette and a balsamic glaze drizzle on top.
Kim Young, Pinetop & Gilbert Olive Oil: pinetopoliveoil.com/
One Pan Mexican Quinoa
Who doesn’t love a good ONE PAN DISH? This is one of my go-to meals for porch parties or when company comes up the mountain. Quinoa is a grain I always have on hand to use as a side or main dish or add to a hearty salad.
This dish is vegan, gluten free, packed with protein & healthy. Let’s not forget easy & tasty!
I’ve made this dish with ground beef, topped with a scoop of sour cream & shredded Mexican cheese, however it’s not necessary.
It’s perfect without those ingredients. Just giving options for my vegan friends! You can garnish the dish with crushed tortilla chips, or non-dairy/plant based sour cream.
You are gonna love how easy this goes together! Just throw everything in one pan and it’s ready in 20 minutes. You’ll have leftovers for the next day!
WHAT YA NEED:
2 cups of organic quinoa
2-3 Tbsp PINETOP OLIVE OIL ROASTED CHILI & GARLIC or JALAPENO, HARISSA, CITRUS HABANERO OLIVE OIL
4 cups veggies broth
1/2 cup chopped cilantro (For garnish)
I can of corn (or fresh corn removed from the cob)
1 cup of your favorite salsa
2 cloves of fresh minced garlic
1 cup of yellow or red onion
1 can fire-roasted diced tomatoes
2 tsp of chili powder
1 can organic black beans (Drained & rinsed)
1 ripe avocado peeled & diced (For garnish)
1 tsp sea salt to taste
Juice of 1 lime (For garish)
1 small jalapeno minced
OPTIONAL:
1 pound of lean ground beef
Sour cream as a garnish
INSTRUCTIONS:
- In a large skillet or pot heat PINETOP OLIVE OIL ROASTED CHILI & GARLIC over medium/high heat. (You can also use HARRISA, CITRUS HABANERO or JALAPENO OLIVE OIL) Sauté the onions, garlic & jalapeno, stirring frequently for about 1 minute. (OPTION: If adding ground beef cook with the onion, garlic & jalapeno until done)
- Stir in the remaining ingredients (Except cilantro, avocado & lime juice) quinoa, broth, beans, tomatoes, corn, chili powder, salsa & salt. Bring to a boil: cover, reduce heat to med/low & cook covered until all the liquid is absorbed. (About 20 minutes)
- Stir in avocado, lime juice & cilantro. If using top with shredded Mexican cheese & sour cream.
You can always add red or yellow peppers to your One Pot Mexican Quinoa. This is just how I make it but there are many options!
ENJOY!
Pinetop Olive Oil Meyer Lemon Piccata
INGREDIENTS:
1 package of Pappardelle’s Meyer Lemon Trenette or any thin-cut pasta, spaghetti, or linguini will work
4 chicken breasts (boneless/skinless/butterflied & cut in half)
Sea salt & fresh ground black pepper to taste
blended Tuscan Seasoning
Slow-cooked,
Balsamic Braised Short Ribs
Did you know that PINETOP OLIVE OIL has over 85 flavors of Infused olive oil and balsamic vinegars? Our balsamic vinegars are imported from Italy and are thick with no added sugar or thickeners. The flavors are endless really. You can create different flavors that enhance any meal or salad by combining them together or using them separately. Using balsamic vinegar is a simple way to add flavor to any meat, fish, poultry, or vegetables.
One of the questions that I get asked frequently is, “What do I do with flavored balsamic vinegar?” Great question!
Read more here...
Autumn Beet Salad with Goat Cheese & Maple Bourbon Balsamic Vinaigrette
Okay, I will agree that BEETS are not a pretty vegetable! But they make up for their lack of beauty with their health benefits. They are full of vitamins, antioxidants,
Quick Cavatappi Fagioli
Italian Corkscrew Pasta
and Cannelini Bean soup
(Italian Corkscrew Pasta and Cannelini Bean Soup) I can’t claim to be an Italian grandmother, but I love a good “fah-jool”. This recipe is a humble and delicious homage to the old-world ability of nonnas to create meals with the simplest of ingredients that far exceed the sum of their parts.
Cavatappi Fagioli Recipe Here
Aloo Matar
(uh•loo maa•taar)
Bombay Potatoes with Peas
By Kathleen Little
I adore eating international food, especially Indian cuisine, but it can be hard to find and even harder to reproduce at home. Aloo Matar is easy to make, fairly quick, delicious, crowd-pleasing, and cost effective. It may also give you a
Savory Seasonal Snacks
By Kathleen Little
Need a quick, easy snack for your seasonal festivities or potluck? We’ve got you covered!
Crockpot Russian Meatballs
Looking for an alternative to your grandma’s grape jelly and chili sauce meatballs? You won’t be disappointed with these! Seasonal Snacks Recipe
Back Porch Basil Pesto
Kathleen Little
I love the idea of having a huge garden, however, my hectic schedule leaves me with very little time to get out in the dirt. Instead, I raise herbs on my porch. The simplicity of just keeping a few low-maintenance edibles close to the door is exactly the level of commitment I can handle with gardening. Also, with water usage being a concern, only using a little watering can seems much better than dowsing a whole plot with a hose. My favorite herb, basil, not only is absolutely delicious, but it also decorates our house with
Back Porch Basil Pesto Recipe Here
Huli-Huli
Chicken
By Kathleen Little
Fight the summer doldrums by adding a Polynesian spin to classic barbecue sauce. Huli- huli (“turn-turn”) chicken is a popular street food that was introduced in 1950s O’ahu. It embodies the blending of Hawaiian and mainland culinary traditions in a crowd-pleasing flavor profile. I promise it will become a family grill favorite!
Huli-Huli Chicken Recipe Here
Weeknight One-Bowl Smashed Avacado Salad
By Kathleen Little
This is the time of the year when the summer doldrums start to give way to the impending responsibilities of the fall. As our schedules begin to fill back up, but the heat persists, the last thing we want to do on a weeknight is heat up the house with an hour of
Smashed Avocado Salad Recipe Here
