Thursday, January 26, 2012

Sugar free- Low carb- and Delicious

With all of the talk going around about Paula D's diabetes, I thought it might be the time to post a recipe that is delicious and is diabetic friendly.

You can use it as a cannoli filling or just eat it out of a bowl with a spoon.

2 cups of Ricotta cheese
Splenda Blend to taste to desired sweetness
1/2 cup of Joe and Son's Raspberry Balsamic vinegar

Mix the above together with a spoon until the Splenda and Raspberry vinegar are smoothly blended with the Ricotta cheese. Refrigerate, covered, until ready to eat.

Makes 4 servings.

I just had some friends over for dinner tonight and they could not believe that this tasty dessert actually was made with Balsamic Vinegar.  Trust me; you won't believe it either.

Saturday, January 21, 2012

Perfect soup for a chilly night


                               Kale and White Bean Soup With Sausage


  • 2 tablespoons Joe and Son’s Garlic EVOO
  • 1 cup diced onion
  • 1 cup diced red bell pepper
  • 1 cup diced celery
  • 1/2 cup diced carrot
  • 1 lb Kielbasa sausage or other mild smoked sausage, thinly sliced
  • 4 cloves garlic, minced
  • 1 bunch kale, chopped, about 8 to 10 cups chopped
  • 6 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 can (15 oz) white beans, such as Great Northern, drained and rinsed
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon ground black pepper


In a large pot, heat Joe and Son's Garlic EVOO over medium-high heat.
Add onions, bell pepper, celery, carrots and sausage.

 Sauté, stirring, until onion is just tender. Reduce heat to medium-low.

Add kale and garlic; cover and continue cooking for 2 minutes.

Add remaining ingredients; cover and cook for 15 to 20 minutes,
until vegetables are tender. Taste and adjust salt and pepper as needed.

Serves 8.  Great with a loaf of hot, crusty bread.

Don't these look delicious? Chicken Wings Another Way

2 - 2 1/2 pounds chicken wings. Cut chicken wings into 3 segments at joints, discard wing tips
2 tablespoons Joe and Son’s Toasted Sesame Oil
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/4 cup soy sauce
1/2 cup honey
toasted sesame seeds (optional)

Heat a deep sauté pan or wok for 1 minute on high. Pour Sesame Oil into wok, swiftly followed by ginger and garlic. Put chicken wings into wok and stir-fry briskly until browned; pour honey and soy sauce over wings and stir-fry for about half an hour over medium heat or until the liquid resembles a thick syrup.
Sprinkle lightly with sesame seeds if desired.

Thursday, January 19, 2012

New things are coming.......WOW!!!!!!

Andrea just got back from a major shopping trip for the store.  In the next couple of weeks  there will be some really awesome products on the shelves that are delicious and unique only to Joe and Son's Olive Press.

Valentine's Day is right around the corner.  Why don't you surprise the special cook in your life with some interesting pastas, spreads, tapenades or confits? We have everything you need for a romantic and easy dinner for two.

Thursday, January 12, 2012

Calling all seafood recipes


5 pounds whole salmon, center bone removed
2 cloves garlic, finely chopped
2 tablespoons. fresh thyme, chopped
1 teaspoon granulated sugar
1/4 cup butter
1/2 cup red wine
Salt and freshly ground black pepper

Preheat oven to 350ºF. Place salmon in baking dish and season with salt and pepper. Brush the Eureka Lemon EVOO over the salmon and inside cavity. Finely chop the garlic and thyme and rub over salmon. Roast 40 minutes or until white juices appear on top. Meanwhile, combine balsamic vinegar, wine and sugar in a skillet. Bring to a boil and reduce until syrupy. Turn heat to low and whisk in butter. Remove skin and slice salmon. Serve with sauce.


2 tsp Joe and Son's Cilantro and Roasted Onion Extra Virgin Olive Oil

2 lb shrimp, shelled and deviened
6 cloves garlic, crushed
 1/2 cup chopped fresh cilantro
1 lime
salt and pepper

Heat a large frying pan on medium-high heat. Add oil to the pan, when hot, add shrimp. Season with salt and pepper. When the shrimp is cooked on one side, about 2 minutes, turn over and add garlic. Sauté another minute or two until shrimp is cooked, careful not to overcook. Remove from heat. Squeeze lime all over shrimp and toss with cilantro. Serve over rice.


Blood Orange Grilled Scallops or Shrimp

2 tablespoons minced scallions
1 clove garlic minced
¼ cup Joe and Son’s Blood Orange Olive Oil

¼ teaspoon black pepper
½ tablespoon Chili Paste (optional)
1 lb scallops or shrimp (or a combination of both)
Combine scallions/shrimp, garlic, Blood Orange Olive oil & black pepper in a bowl.  For an extra kick add the chili paste

Marinate for 30 minutes
Thread scallops/shrimp onto skewers and grill over medium heat for 8 minutes
Turn several times during cooking and baste with remaining marinade
Serve over pasta or basmati rice.