So I have always been a big fan of olive oil. On a recent trip up to Paso Robles I stopped in at Pasolivo Olive Oil. They make some super tasty local to California Olive oil. I joined their Olive Oil Club, and have enjoyed the delicious, and well flavored olive oils that come in the pack. They have all kinds of flavors, tangerine, lemon, lime, and meyer lemon to name a few. I have been using them in my cooking for savory and here in a sweet dish. This recipe was adapted from a recipe in Saveur Magazine. I am looking forward to experimenting with some more olive oil cakes. This one was a hit with the family and nice, because it isn’t sweet. It is great on its own or served with sugared berries.
Pasta is always a big hit with my kids. This is a light, quick dish that is sure to please the entire family.
16 cleaned tiger prawns or about 1 lb of large shrimp
4 vine tomatoes peeled and quartered
LOTS OF Extra-virgin OLIVE OIL
4-5 cloves of garlic pressed
1/2 cup or so of white wine
salt and pepper
handful of chopped Italian Parsley
1 lb of Linguine
Peel tomatoes and cut into quarters. Set a heavily salted pot of water to boil for the pasta, cook pasta until al dente about 8-10 minutes.
This is a super quick prep recipe, great for a weeknight. There are two ways to do this to mix it up. It is a great recipe for using up leftover cooked rice from Chinese take-out or Persian food. Kids love it and it is easy to pack for lunch.
4 pork chops (I used boneless, but you could use bone in too)
salt and pepper
thyme
2 Tbsp olive oil
1-2 onions sliced in rings