HAPPY THANKSGIVING

Happy Thanksgiving to all of you. 



We at Joe and Son's Olive Oils are very grateful for each and every person that has walked through our doors these past 2 years. Your customer loyalty has been fantastic and has resulted in allowing our business to grow and prosper.  Please know that you are more than customers to us; we consider you friends and family.

We hope our recipes have helped you regain some family time around the dinner table. Though simple, our dishes are tasty, healthy, and pretty to look at.  Hopefully, some of our dishes will be on your Thanksgiving tables today.

May your families be blessed with good health, happiness and good fortune and may you all always be surrounded by family and friends who care about you.

Blessings to you all,

From The Joe and Son's  Family

ROASTED BALSAMIC ROOT VEGETABLES

Some people think vegetables have to be boring...and that is so wrong!  This wonderful veggie dish is colorful and, oh, so tasty. I believe people eat with their eyes and the colors alone in this dish make it appealing.

 

 

Healthy, tasty holiday recipes from our kitchen to yours! Plus take 10% off 375 ml bottles of the olive oils and vinegars featured in our daily recipes. Offer good now till Thanksgiving...........

 

Roasted Balsamic Root Vegetables..........

 

1 ½ lb sweet potatoes

1 lb parsnips

1 lb carrots

½ cup dried cranberries

2 garlic cloves, minced

1 onion, coarsely chopped

1 Tbsp. light brown sugar

3 Tbsp. Joe and Son’s Butter Olive Oil…divided

2 Tbsp. Joe and Son’s 18 yr Traditional Balsamic Vinegar

Salt and Pepper to taste.

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Preheat oven to 375 degrees.

Peel the sweet potatoes, parsnips and carrots.  Then cut them into 1 ½ pieces. Combine them with the cranberries, garlic and onion and place them in a bowl. Toss the vegetables in 2 Tbsp. of the Butter Olive Oil and add salt and pepper. 

Place them in a single layer in a baking sheet (don’t crowd them) and roast them for about 30 minutes.

Mix the light brown sugar, the remaining Butter Olive Oil and the Balsamic Vinegar.

Remove the vegetables from the oven.  Pour the Balsamic mixture over the vegetables and toss. Return them to the oven and continue to cook until tender and caramelized…maybe 15-20 minutes.  Serves 6-8

HERB ROASTED TURKEY BREAST WITH MUSHROOM SAGE AND EUREKA LEMON OLIVE OILS



HERB ROASTED TURKEY BREAST WITH MUSHROOM SAGE AND EUREKA LEMON OLIVE OILS......






1 whole bone-in turkey breast, 6 1/2 to 7 pounds
1 tablespoon minced garlic (3 cloves)
1 small onion, minced
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh parsley leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons Joe and Son's Mushroom Sage Olive Oil
2 tablespoons Joe and Son's Eureka Lemon Olive Oil
1 cup dry white wine

Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.

In a small bowl, combine the garlic, onion, herbs, salt, pepper and olive oils to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.

Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.

Healthy, tasty holiday recipes from our kitchen to yours! Plus take 10% off 375 ml bottles of the olive oils and vinegars featured in our daily recipes. Offer good now till Thanksgiving!..........

OYSTER DRESSING WITH MUSHROOM SAGE AND EUREKA LEMON OLIVE OILS

 

 

 

 

This dressing has become a family favorite.  You'll be surprised at what that subtle taste of lemon will add to this dish.

 

 

 

 

 

 

 

 



OYSTER DRESSING WITH MUSHROOM SAGE AND EUREKA LEMON OLIVE OILS...






2 loaves Italian bread (1 lb total), cut into cubes

1/4 cup of Joe and Son’s Mushroom Sage Olive Oil
1/4 cup Joe and Son’s Eureka Lemon Olive Oil
2 medium onions, finely chopped (2 cups)
1 1/2 cups chopped celery
3 tablespoons chopped fresh thyme
1 tablespoon finely chopped fresh sage
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
2/3 cup finely chopped fresh flat-leaf parsley
18 oysters, shucked, drained, and chopped
2 1/4 cups low-sodium chicken broth

Preheat oven to 325°F.

Spread bread cubes in 2 shallow baking pans and bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden, 25 to 30 minutes total. Cool bread in pans on racks, then transfer to a large bowl.

Using the Mushroom Sage Olive Oil, sauté onions, celery, thyme, sage, garlic, salt, and pepper in a skillet over moderate heat, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Transfer to bowl with bread cubes, then stir in parsley, Eureka Lemon Olive Oil, and oysters. Drizzle with stock, then season with salt and pepper and toss well.

Transfer stuffing to a greased 3- to 3 1/2-quart shallow baking dish. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.

Healthy, tasty holiday recipes from our kitchen to yours! Plus take 10% off 375 ml bottles of the olive oils and vinegars featured in our daily recipes. Offer good now till Thanksgiving!

MUSHROOM SAGE OLIVE OIL MASHED POTATOES

 

MUSHROOM SAGE OLIVE OIL MASHED POTATOES....

 

 

 

 

 

 

3 lbs yukon gold potatoes

3 teaspoons salt

1/2 cup Mushroom Sage Olive Oil or Butter Olive Oil

1 1/2 tsp to taste salt and pepper
 

Rinse and cut potatoes into 2 inch chunks. Place in a pot with cold water and salt. I like to use just enough water so the potatoes are covered as more flavor is retained. Cover and cook until boiling. Tilt the cover to allow steam to escape and reduce heat just to the point where potatoes are not boiling over. Cook until tender, about 12-15 minutes.

Remove and reserve 1 cup of cooking liquid while draining potatoes well.  Leave in strainer. 

Heat extra virgin olive oil in same pan over medium heat just until the oil is warm. Remove from heat.

Force potatoes through a ricer into pot containing warmed olive oil. 

Gently fold in cooking water, stirring (only if needed) to combine.

Taste and season with more salt and some fresh cracked black pepper, if desired.

Healthy, tasty holiday recipes from our kitchen to yours! Plus take 10% off 375 ml bottles of the olive oils and vinegars featured in our daily recipes. Offer good now till Thanksgiving!

Recipe Countdown to Thanksgiving.....Day 4

Recipe Countdown to Thanksgiving  from   Joe and Son's Olive Oils.......   Healthy, tasty holiday recipes from our kitchen to yours! Plus take 10% off 375 ml bottles of the olive oils and vinegars featured in our daily recipes. Offer good now till Thanksgiving!

Thanksgiving is only five days away. Wouldn't you like to have easy recipes that will make your Thanksgiving meal special? The Joe and Son's family is here to help you. Our recipes are keepers because they are quick, easy, healthy and present beautifully! PREPARATION INSTRUCTIONS Preheat the oven to 400 degrees. In a sauce pan, simmer the Traditional 18-Year Balsamic on low heat till it coats a spoon; about 15 minutes. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they're roasted. Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, until they're tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar reduction, and toss again. Taste for seasonings, and serve hot. We'll be back next tomorrow with another delicious recipe! Happy cooking, The Joe and Son's family Balsamic Roasted Brussels Sprouts By the Joe and Son's Test Kitchen DESCRIPTION 30 mins Holiday Serves 8-10 INGREDIENTS • 1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core • 4 ounces pancetta (or bacon), 1/4-inch-diced • 1/4 cup Joe and Son's Herbs de Provence olive oil • Kosher salt and freshly ground black pepper • 1/4 cup  Joe and Son's Traditional 18-Year Balsamic SHARE THIS RECIPE Forward to a friend Join us on Facebook

Recipe Countdown to Thanksgiving...Day 3

Recipe Countdown to Thanksgiving from Joe and Son's Olive Oils.......   Healthy, tasty holiday recipes from our kitchen to yours! Plus take 10% off 375 ml bottles of the olive oils and vinegars featured in our daily recipes. Offer good now till Thanksgiving!..........

Thanksgiving is only five days away. Wouldn't you like to have easy recipes that will make your Thanksgiving meal special? The Joe and Son's family is here to help you. Our recipes are keepers because they are quick, easy, healthy and present beautifully! PREPARATION INSTRUCTIONS Preheat the oven to 375. In a large bowl whisk the olive oil and balsamic together until thoroughly combined. Add the rosemary and squash and toss to coat and combine evenly. In a large roasting pan lined with parchment, arrange the squash in a single layer, drizzling with any remaining marinade. Sprinkle liberally with sea salt and fresh ground pepper. Roast the squash for 30-35 minutes, stirring a few times until golden brown and caramelized. Adjust seasoning and serve. We'll be back next tomorrow with another delicious recipe! Happy cooking, The Joe and Son's family Cranberry Pear Balsamic Glazed Butternut Squash By the Joe and Son's Test Kitchen DESCRIPTION 30 mins Holiday Serves 8-10 INGREDIENTS • 1 two pound butternut squash peeled, seeded and diced in to 1” pieces (about 3 cups) • 1/3 cup Joe and Son’s Cranberry Pear White Balsamic • 1 tablespoon “sweet” fruity olive oil such as Hojiblanca or Picual • 3" sprig fresh rosemary, leaves stripped from stem and roughly chopped • Sea salt and fresh cracked pepper to taste

Recipe Countdown to Thanksgiving...Day 2

Recipe Countdown to Thanksgiving from Joe and Son's Olive Oils.....   Healthy, tasty holiday recipes from our kitchen to yours! Plus take 10% off 375 ml bottles of the olive oils and vinegars featured in our daily recipes. Offer good now till Thanksgiving (11/22—11/27)

Thanksgiving is only six days away. Wouldn't you like to have easy recipes that will make your Thanksgiving meal special? The Joe and Son's family is here to help you. Our recipes are keepers because they are quick, easy, healthy and present beautifully! PREPARATION INSTRUCTIONS Cut sweet potatoes into large chunks. Boil until tender; drain and peel. Put the sweet potatoes in a large bowl and add the balsamic vinegar, salt, pumpkin pie spice, brown sugar and olive oil. Mash or beat until well blended. Taste and adjust seasoning as needed. We'll be back next tomorrow with another delicious recipe! Happy cooking, The Joe and Son's family Blood Orange Olive Oil Sweet Potatoes By the Joe and Son's Test Kitchen DESCRIPTION 30 mins Holiday Serves 8-10 INGREDIENTS • 2 1/2 to 3 pounds sweet potatoes • 2 tablespoons Joe and Son’s Cinnamon Pear Balsamic* • 1/4 cup Joe and Son’s Blood Orange Olive Oil* • 1 tablespoon Pumpkin Pie Spice • 1 tablespoon ground Cinnamon • 1/4 cup dark brown sugar • 1/4 teaspoon salt