Recipe Dish Type: Vegetarian

Vanilla-Infused Olive Oil

  1. Slice the vanilla bean lengthwise to expose the seeds.
  2. Place the vanilla bean (and seeds) into a clean glass jar or bottle.
  3. Pour the olive oil over the vanilla bean, ensuring it is fully submerged.
  4. Seal tightly and let infuse in a cool, dark place for 3–5 days for light flavor, or up to 1 week for a stronger infusion.
  5. Remove the bean or keep it in the bottle for continued flavor.
  6. Storage: Store in a cool, dark place for up to 2 weeks (or refrigerate for longer freshness).
  7. How to Use: Drizzle over cakes, pancakes, fruit or yogurt, or use in baking for a subtle vanilla note.

Marinara Sauce Shakshouka

  1. Preheat oven to 400°F (200°C). Heat the Filippo Berio Olive Oil in an ovenproof, high-sided skillet set over medium heat; cook onion, garlic, cumin, salt, pepper and chili flakes.
  2. Cook, stirring occasionally, for 2 to 3 minutes or until vegetables start to soften.
  3. Stir in a jar of Filippo Berio Marinara sauce; bring to simmer.
  4. Cook, stirring occasionally, for 6 to 8 minutes or until thickened.
  5. Using a spoon, make 8 holes in the sauce; crack 1 egg into each hole.
  6. Baste each egg with a little of the sauce; transfer to oven.
  7. Bake for 10 minutes until eggs are soft-cooked or until desired finish.
  8. Garnish with basil and parsley.
  9. Serve with pita bread.

 

Tip: Sprinkle a bit of smoked paprika over the eggs to finish.

Eggplant Parmigiana

  1. Remove the stalks from the eggplants, slice them up into thin slices, and put to one side.
  2. Put 3 or 4 tablespoons of olive oil into a large pan on a medium heat.
  3. Add the onion, garlic and dried oregano and cook for 10 minutes, until the onion is soft and the garlic has a tiny bit of color.
  4. Add Filippo Berio Roasted Garlic Tomato-Based Sauce to the onion, garlic and oregano.
  5. Give the mixture a good stir, then put a lid on the pan and simmer slowly for 15 minutes.
  6. Meanwhile, grill the eggplant on both sides until lightly charred – you may have to do them in batches, as they probably won’t all fit into your griddle pan in one go.
  7. As each batch is finished, remove them to a tray and continue grilling the rest until they’re all nicely done.
  8. When the tomato sauce is reduced and sweet, season it carefully with salt, pepper and a tiny swig of wine vinegar, and add the basil.
  9. Put a small layer of tomato sauce into your dish, then a thin scattering of Parmesan cheese, followed by a single layer of eggplant. Repeat these layers until you’ve used all the ingredients up, finishing with a little sauce and another good sprinkling of Parmesan.
  10. Toss the breadcrumbs in olive oil with a little freshly chopped oregano and sprinkle them on top of the Parmesan.
  11. Add all of the mozzarella cheese and place the dish in the oven.
  12. Bake at 375°F (190°C) for half an hour until golden, crisp and bubbly.

 

Tip: Drizzle hot chili oil over the top to give it a kick.

Gnocchi and Basil Pasta

  1. Heat oven to 400°F (200C).
  2. Empty 9 ounces (250g) of gnocchi into a heatproof bowl.
  3. Stir in a jar of Filippo Berio Tomato Basil sauce.
  4. Cut half a block of mozzarella (about 4oz. or 125g) into small chunks and dot these over the dish, spacing them evenly.
  5. Bake for 18-20 minutes, until the gnocchi are cooked through and beginning to brown.

 

Tip: Serve immediately and decorate with basil leaves for garnish

 

Recipe provided by Chef Lynn Clark

Cherry Tomato Confit

    • Preheat oven to 225°F.
    • Spread tomatoes in an 8-cup baking dish in a single layer. Pour oil over tomatoes. Top with rosemary sprigs, thyme sprigs and garlic cloves. Season with salt and pepper.
    • Bake, uncovered, for about 3 hours or until tomatoes swell and skins are wrinkled. Let cool completely.

Tip: Make ahead and refrigerate for up to 5 days in an airtight container, or freeze for up to 1 month (defrost in the fridge before using).

Serving Ideas:
– Set sieve in a bowl. Strain cooked tomato confit, reserving oil and juices; brush oil and juices over both sides of 1/4-inch thick baguette slices. Bake in 350°F oven, turning halfway through, for 3 to 5 minutes or until toasted. Spread 1 tbsp tomato confit over each slice of baguette. Divide 3/4 cup feta cheese evenly over tomatoes. Garnish with 1 tbsp chopped fresh parsley.
– Spoon tomato confit over grilled salmon fillets or chicken.

Healthy Spinach Dip

  • Set sieve in bowl; add spinach, pressing to squeeze out extra water. Set aside.
  • Heat oil in a skillet set over medium heat. Add onion, carrot and garlic; cook for 5 to 8 minutes or until softened. Transfer to a large bowl. Let cool slightly.
  • Stir in spinach, water chestnuts, Greek yogurt, and mayonnaise until well combined. Season with salt and pepper.

Tip:

  • Make ahead and refrigerate in airtight container for up to 3 days.
  • Spice it up! Add 1 tbsp curry powder when cooking the onion mixture.

Slow Cooker Frittata

  • Brush 1 tbsp oil over slow cooker base. Line bottom of slow cooker with parchment paper.
  • In a large bowl, whisk together eggs, cream, garlic, oregano and red pepper flakes. Season with salt and pepper. Set aside.
  • Layer half of the arugula, peppers, red onion and goat cheese in the slow cooker. Repeat layers. Drizzle remaining oil over top. Pour egg mixture over vegetables and cheese.
  • Cook, covered, on Low for about 2 1/2 hours or until egg is firm but still slightly jiggly in center. Let stand for 5 minutes. Garnish with pine nuts (if using).

Tip: Substitute baby spinach for arugula if desired.

Sunflower Seed Hummus

  • In a food processor or blender, combine garbanzo beans, 1/2 cup sunflower seeds, 3 tbsp olive oil, lemon juice, tahini, garlic, salt and cumin. Pulse for about 1 minute or just until blended. Add water, 1/4 cup at a time, until mixture is creamy, thick and smooth.
  • Transfer dip to shallow serving bowl; drizzle with remaining olive oil. Garnish with remaining sunflower seeds, and sprinkle of za’atar (if using).
  • Serve dip with crudités and pita wedges.

Tip: Alternatively, garnish dip with a dollop of Filippo Berio Sun-Dried Tomato Pesto.

Sesame Dipping Sauce

  • Heat sesame seeds in dry skillet set over medium heat for 3 to 5 minutes or until fragrant and toasted, swirling pan often to prevent burning. Transfer to small plate; set aside.
  • In same skillet, heat olive oil over medium heat; cook garlic and red pepper flakes for 1 to 2 minutes or until fragrant.
  • Stir in soy sauce, honey, orange juice, lime juice, ginger, sesame oil and toasted sesame seeds; bring to simmer. Cook for 1 to 2 minutes or until flavors are blended. Serve at room temperature for dipping.

Tips:
– For a gluten-free sauce, substitute tamari sauce for soy sauce.
– Serve sauce with spring rolls, coconut shrimp, potstickers or veggies for dipping.
– Garnish dipping sauce with thinly sliced green onions if desired.

Curried Tomato Dal

  • Heat 2 tbsp oil in a saucepan set over medium heat; cook onion, garlic and ginger for 5 to 8 minutes or until softened. Stir in curry powder, 2 tsp garam masala, salt and pepper; cook for about 1 minute or until fragrant.
  • Stir in water, tomato paste, balsamic glaze and brown sugar; bring to boil. Stir in lentils; return to boil. Reduce heat to medium-low; cook for 20 to 25 minutes or until lentils are tender and sauce is thickened.
  • Remove from heat; stir in yogurt. Return to stovetop; heat over low heat for 1 to 2 minutes or until warmed through. Stir in cilantro and remaining garam masala. Stir in remaining olive oil.

Tip: Serve with warm naan bread or spoon over basmati rice.