This month, members of the Smiley Blogger Circle are sampling a Smiley favorite, Pompeian’s Extra Virgin Olive Oil. Among the many uses for olive oil, creating amazing and flavorful dishes is one of the top picks. Pompeian Extra Virgin Olive Oil is committed to freshness from harvest to table ensuring that only the finest olives are selected. It is low in acidity, which accounts for a robust taste, heady fragrance and flavor that can be especially enjoyed in dressings, salads, vinaigrettes or as a table condiment for dipping bread of crudité. What’s the word from the Smiley community? Check out what other members think of Pompeian Olive Oil at the Smiley Connect.
Join in on the cooking fun with a few of the recipes our bloggers will use to make their delectable dishes. Download the recipe and easily shop for the ingredients using your Smiley Recipe Box, powered by Ziplist. Read more about the Smiley Recipe Box and how to use it if you’re a first timer!
- 2 cod fillets (about 8 ounces each) cut in half diagonally
- 6 tablespoons Pompeian Extra Virgin Olive Oil
- 2 tablespoons Pompeian White Wine Vinegar
- 3 plum tomatoes, seeded and cut into 1/4-inch pieces
- 1 yellow pepper, seeded and cut into 1/4-inch pieces
- 1/2 cucumber, seeded and cut into 1/4-inch pieces
- 1/2 small red onion, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons Wondra flour
- 3 cups baby arugula
- Place fish in a baking dish and drizzle with 2 tablespoons of the oil and 1 tablespoon of the vinegar; cover with plastic wrap and refrigerate.
- Meanwhile, stir together tomatoes, yellow pepper, cucumber, onion, 1/2 teaspoon each of the salt and ¼ teaspoon of the black pepper, 2 tablespoons oil and 1 tablespoon vinegar; set aside.
- Remove fish from marinade and sprinkle with remaining 1/2 teaspoon salt and ¼ teaspoon pepper. Discard marinade.
- Place flour on plate. Dip both sides of fish in flour, shaking off excess. Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add fish to pan and cook 3 minutes. Flip and cook an additional 4 minutes or until fish flakes easily. Remove fish to serving platter and keep warm.
- Meanwhile, heat a medium-size skillet over medium-high heat and add tomato mixture to pan. Cook 4 minutes, stirring often. Stir in arugula and serve salad with fish immediately.
- 3 medium beets (10 ounces)
- 3 Tbsp. Pompeian Extra Virgin Olive Oil
- 1 Tbsp. Pompeian White Balsamic Vinegar Pomegranate Infused, or Pompeian Balsamic Vinegar
- 2 tsp.Pompeian Red Wine Vinegar
- 1 small clove garlic, finely chopped
- 1-1/2 tsp. snipped fresh chives
- 1-1/2 tsp. teaspoons fresh tarragon, finely chopped
- Salt and freshly ground black pepper
- 5 ouncesbaby spinach, rinsed and dried
- 2-oz. log goat cheese, crumbled
- 1/4 cup roasted walnuts, coarsely chopped
- Preheat oven to 400o F. Trim beet stems, leaving 1 inch attached. Place beets on a small sheet of heavy-duty aluminum foil. Drizzle 1 Tbsp. of water over beets and seal foil. Place foil packet on a small baking tray and roast in preheated oven for 1 hour or until beets are tender. Open packet and cool.
- Whisk dressing ingredients in a small bowl until blended. Peel and dice beets.
- Place baby spinach in a large serving bowl. Top with diced beets, crumbled goat cheese and chopped walnuts. Pour dressing over salad and toss.