French Style Pot Roast with Root Vegetables

Ingredients

1 1/2 lbs. Grass-fed Beef Chuck Roast

2 tbsp. Costalivos Blood Orange Olive Oil

1 tbsp. # 25 Reserve Balsamic Vinegar

1 c. red wine

1/2 c. chicken or beef stock

1 large sweet onion

3 medium yellow beets, greens reserved

3 large heirloom carrots

3 stalks celery

1 large rutabaga

4 sprigs thyme

1 tbsp. orange zest

2 tbsp. arrowroot powder

Coarse grey sea salt

Cracked black pepper

Chopped fresh Italian parsley for garnish

Instructions

Peel and dice all vegetables in uniformly medium-size chunks and set aside. Sprinkle the roast liberally with sea salt and black pepper. Over high heat, add olive oil to the slow cooker insert and sear the meat until a rich brown crust forms on all sides. Turn the heat down and add the balsamic vinegar, red wine, and stock. Cook until the liquid has reduced by half. Add the vegetables, thyme, and orange zest on top of the roast and sprinkle with a little more salt and pepper. Cover with a lid and set the slow cooker on low for 8 hours.

When cooking is complete remove roast and vegetables from the insert, and discard the thyme sprigs. Return the remaining juices (approximately 2 cups) in the slow cooker to medium-high heat. Remove a 1/4 cup of the juice and place it in a small mug with the arrowroot powder. Stir until completely smooth, then stir back into the pot and cook until the sauce has thickened. Add more stock to thin the sauce, if necessary.

Return the roast and vegetables to the pot, breaking the meat up into smaller chunks. Stir to combine all ingredients, then serve in shallow bowls.

Suggested Side: beet greens sautéed in Costalivos Italian Herb Olive Oil or mashed cauliflower with Costalivos Garlic Olive Oil would be a perfect side dish. Garnish with fresh parsley if desired.

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CostaLivos Blood Orange Olive Oil Cake

blood orange cake

Butter for greasing pan

3 blood oranges

1 cup sugar

Approx. ½ cup buttermilk

3 large eggs

1 3/4 cups all-purpose flour

1 & ½ teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon salt

2/3 cup CostaLivos Blood Orange Olive Oil

Whipped cream, for serving, optional

Honey-blood orange compote, for serving, optional (see note)

1-2   teaspoons honey

3 blood oranges

1. Preheat oven to 350 degrees F. Grease and flour a 9-by-5-inch loaf pan.

2. Grate zest from 2 oranges and place in a large bowl with sugar. Using your fingers, rub ingredients together until orange zest is evenly distributed in sugar.

3. Supreme one of the zested oranges: Cut off bottom and top so fruit is exposed and orange can stand upright on a cutting board. Cut away peel and pith, slicing just inside the membrane for each fruit section. Cut orange segments out of their connective membranes and let them fall into a bowl. Repeat with the second zested orange. Break up segments with your fingers to about ½ -¼ inch pieces.

4. Halve remaining orange and squeeze juice from each half into a measuring cup, to obtain approximately ¼ cup. Add buttermilk to juice until you have 2/3 cup liquid altogether. Pour mixture into bowl with zest and sugar and whisk well. Whisk in eggs.

5. In another bowl, whisk together flour, baking powder, baking soda and salt. Gently whisk dry ingredients into wet ones. Switch to a spatula and whisk in CostaLivos Blood Orange Olive Oil a little at a time. Gently fold in pieces of orange segments. Scrape batter into greased pan and smooth top.

6. Bake cake for about 55 minutes, or until it is golden and a toothpick inserted into center comes out clean. Cool on a rack for 5 minutes, then remove cake from pan and cool to room temperature right-side up. Serve with whipped cream and honey-blood orange compote.

Yield: 8 to 10 servings

Note: To make a honey-blood orange compote, supreme 3 more blood oranges according to directions in Step 3. Drizzle in 1 to 2 teaspoons honey. Let sit for 5 minutes, then stir gently.

 

This recipe was adapted from Melissa Clark’s Good Appetite book. Her original recipe (along with many others) is available on her website here and through her NY Times column here.

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Chicken-Apple Sausage Salad

Chicken-Apple Sausage Salad

12oz chicken-apple sausage, sliced in ½ inch pieces

1 tsp Costalivos Butter Olive Oil

1 cup baby spinach

3 cups salad greens

1 cup romaine lettuce

1 cup fresh blueberries

½ cup dried cranberries

½ cup crumbled goat cheese

¼ cup chopped pecans, toasted

2 tbsp Costalivos Fig Balsamic Vinegar

2 tbsp Costalivos Blood Orange Olive Oil

½ tsp freshly cracked black pepper

½ tsp finely ground sea salt

1 tsp honey (to taste)

 

-Prep time: 15 minutes

-Sauté chicken sausage in Costalivos Butter Olive Oil over medium-high heat until browned, about 2-3 minutes.

-Combine baby spinach, salad greens, lettuce, berries, pecans, and sausage in a large bowl.

-In a small bowl, whisk together Costalivos Fig Balsamic Vinegar, Costalivos Blood Orange Olive Oil, salt, pepper, and honey.

-Add dressing to salad greens, toss gently.

-Sprinkle with goat cheese and serve.

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