Pasta, Smoothies And Other Olive-Oil Infused Summer Treats
Do you love food that’s nourishing and healthful during the summer months? If so, anti-inflammatory recipes with extra virgin olive oil are the perfect way to protect your health.
Whether you’re an experienced chef looking for new ideas or just beginning your journey of cooking with Extra Virgin Olive Oil, this blog post has something for everyone. Not only does Extra Virgin Olive Oil bring out nuanced flavors in dishes, it packs a powerful punch of monounsaturated fats and polyphenols that can help reduce inflammation throughout the body. Below, I provide tips on how to cook with Extra Virgin Olive Oil as well tasty recipes you can make at home. Find out more about how Extra Virgin Olive Oil helps fight inflammatory disease.
As always, EatingWell.com have come up trumps with a mouth-watering range of high-protein, anti-inflammatory pasta dishes and this one jumped out to us immediately:
Spinach, Lima Bean & Crispy Pancetta Pasta Recipe
Ingredients
- 1 (9 ounce) package fresh spinach pasta
- 1 tablespoon Morocco Gold extra-virgin olive oil
- 4 ounces diced pancetta1 (9 ounce) package fresh spinach pasta
- 4 ounces diced pancetta
- 1 (16 ounce) package frozen baby lima beans, thawed
- 1 cup sliced shallots
- 2 cloves garlic, minced
- ½ teaspoon dried rosemary
- 4 cups baby spinach
- 3 tablespoons lemon juice
- ¾ cup grated pecorino cheese, divided
Instructions
- Bring a medium saucepan of water to a boil over high heat. Add pasta and cook according to package directions. Reserve 1 cup of water, then drain the pasta.
- Meanwhile, heat extra virgin olive oil in a large skillet over medium-high heat. Add pancetta and cook, stirring occasionally, until crispy, 6 to 8 minutes. Remove with a slotted spoon to a plate. Add lima beans and shallots to the pan. Cook, stirring occasionally, until the shallots are tender, about 3 minutes. Stir in garlic and rosemary; cook, stirring, until fragrant, about 1 minute. Add spinach and cook until wilted, about 2 minutes.
- Add the pasta and the reserved water to the pan. Cook, stirring, until the sauce is thickened, about 1 minute. Stir in lemon juice, the pancetta and half the pecorino. Serve the pasta topped with the remaining pecorino.
Courgette Salad Bowl By Cristina
Ingredients
- 1 medium courgette ends trimmed
- 1/2 medium lime, juiced
- 1 Tbsp Morocco Gold extra-virgin olive oil
- 1 Tbsp balsamic vinegar (optional)
- Salt and black pepper to taste
- 1/2 Hass avocado, diced
- 1/3 cup frozen edamame cooked (as per package instructions)
- 3 stalks of green onions, chopped
- 1/3 cup sliced Kalamata olives
- Fresh oregano, parsley, and basil to taste (optional)
Instructions
- We were delighted to find this wonderful recipe for Courgette Salad Bowl by Arthritis Dietician Cristina which brings together some wonderful flavours with your favourite bottle of extra virgin olive oil.
- Using a spiralizer, cut the zucchini into thin spaghetti-like strands. Trim the strands into bite-size lengths, about 8-inches long and place them in a large bowl.
- In a small bowl, whisk together lime juice, olive oil, balsamic vinegar, salt, and pepper.
- Add diced avocado, olives, edamame, green onions, and herbs to the work bowl. Mix in the vinaigrette.
- Sprinkle crumbled feta cheese to taste.
- Serve immediately!
Salmon with Lemon-Herb Orzo & Broccoli
Ingredients
- 1 cup orzo, preferably whole-wheat
- 2 cups chopped broccoli (about 1/2 head)
- 3 tablespoons extra-virgin olive oil, divided
- 1 ¼ pounds skin-on salmon fillet, cut into 4 portions, patted dry
- ½ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 4 tablespoons chopped fresh herbs, such as tarragon, chives and/or parsley
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
Instructions
- This high-protein and anti-inflammatory salmon recipe from Laura Kanya is bursting with healthy fats and seasonal flavours.
- Bring 2 quarts water to a boil in a large saucepan. Add orzo and cook according to package directions, adding broccoli for the last minute of cooking. Drain and rinse with cold water.
- Meanwhile, heat 1 1/2 teaspoons extra virgin olive oil in a large nonstick skillet over medium-high heat. Sprinkle salmon with 1/4 teaspoon each salt and pepper. Add to the pan, skin-side up, and cook until golden brown, 3 to 5 minutes. Flip and cook until the flesh is opaque, 3 to 5 minutes, depending on thickness.
- Whisk 2 tablespoons oil, herbs, lemon zest, lemon juice and the remaining 1/4 teaspoon each salt and pepper in a medium bowl. Add the orzo and broccoli; stir until combined.
- Serve the orzo mixture with the salmon and drizzle with the remaining 1 1/2 teaspoons oil.
As we have seen, extra virgin olive oil is a key ingredient to making a delicious and healthy summer meal. It helps bring out the natural flavor of other ingredients while providing anti-inflammatory benefits. Plus, it can really make a difference in the way your meal tastes.
Adding extra virgin olive oil to your meals can also help aid digestion. With all these incredible benefits, why wait? Get cooking with extra virgin olive oil so you can start experiencing its marvels for yourself! Creating healthy and flavorful dishes just got easier with this wonderful product — now’s your chance to try new anti-inflammatory summer recipes options and explore all the ways in which extra virgin olive oil will make your culinary dreams come true. Bon appetit!
