Treat Your Easter Bunnies This Year With The Healthiest Cooking Oil
Easter lunch is a great time to get friends and family together for a delicious, relaxed lunch and cooking with extra virgin olive oil is an easy way to keep your health and taste eggs in order. If you don’t fancy the time and effort required for an Easter Roast why not opt for one of these light bites instead.
This Fresh Spring Salad from Sixstoreys.com great way to celebrate spring with a selection of seasonal ingredients like strawberries and asparagus, all topped off with a health boosting olive oil based dressing.
Fresh Spring Salad With Olive Oil Dressing
Ingredients
- 2 cups mixed greens
- 1 cup sliced strawberries
- 1 cup chopped asparagus
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped pecans
- 2 tbsp Morocco Gold extra virgin olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Toss asparagus with olive oil, salt, and pepper on a baking sheet.
- Roast asparagus in the oven for 12-15 minutes or until tender.
- In a large bowl, combine mixed greens, sliced strawberries, and roasted asparagus.
- Top the salad with crumbled feta cheese and chopped pecans.
- Drizzle balsamic vinegar over the salad and serve immediately.
Pasta Salad With Asparagus
Easter lunch doesn’t have to mean heavy roasts and hours of cooking time. This Pasta Salad With Asparagus from TasteofHome.com is a great option for healthy, tasty crowd-pleasing food without the hassle. A tick in the lunch recipes using olive oil box.
Ingredients
- 5 garlic cloves, minced
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 2 to 3 dashes hot pepper sauce
- 1/4 cup Morocco Gold extra virgin olive oil
- 1 tablespoon butter
- 1 pound fresh asparagus, cut into 1-1/2-inch pieces
- Salt to taste
- 1/4 teaspoon pepper
- 1/4 cup shredded Parmesan cheese
- 1/2 pound mostaccioli or elbow macaroni, cooked and drained
Instructions
- In a large cast-iron or other heavy skillet, cook the garlic, red pepper flakes and hot pepper sauce in oil and butter for 1 minute.
- Add the asparagus, salt and pepper; saute until asparagus is crisp-tender, 8-10 minutes. Stir in cheese.
- Pour over hot pasta and toss to coat. Serve immediately.
Spring Onion Soup With Olive Oil
This flavoursome soup from Delicious magazine is bursting with health benefits and the flavours of spring. Why not pair with some fresh bread and extra virgin olive oil for dipping? The last of the lunch recipes using olive oil.
Ingredients
- 3 bunches spring onions
- 1 tbsp Morocco Gold extra virgin olive oil
- 3 garlic cloves, finely sliced
- ½ tsp mustard powder
- 1 medium potato, finely sliced
- 600ml vegetable stock
- 100ml vegetable oil, plus extra for frying
- 10g parsley
- 50ml milk (or more veg stock)
- Squeeze lemon juice
Instructions
- Set aside 3 spring onions and slice the rest. Heat the olive oil in a pan and fry the sliced spring onions, garlic, a pinch of salt and the mustard for 5 minutes. Add the potato, cook for 4 minutes, stirring often, then pour in the stock and simmer for 20 minutes.
- Meanwhile, halve the reserved spring onions. Roughly chop the green parts, then whizz in a small blender with 100ml veg oil until bright green. Pour into a sieve set over a small bowl and leave to drip through.
- Shred the white parts into fine strands. Pour enough veg oil into a small pan to cover the base, heat until shimmering hot, then fry the spring onion whites until golden and crisp. Drain on kitchen paper and season with salt.
- When the soup is ready, add the parsley, take off the heat and whizz with a stick blender until smooth, adding milk or stock to thin it out. Season to taste with salt, pepper and lemon juice. Serve with a drizzle of the green oil and the spring onion 'hay'.
