Mediterranean Herb Oil Recipes

Steps:

• Put all the minced herbs in a heavy saucepan.
• Add the oil.
• Bring it to a simmer over medium heat, stirring every now and again.
• Simmer for 10 seconds.
• Take the pan off the heat, keep stirring for another 30 seconds.
• (Yes, seconds.) Let the herbs now steep in the oil for about an hour, until cool (you didn't think it was going to be that quick a recipe, did you?).
• Strain the oil through a fine sieve into a measuring cup, pressing on the steeped herbs to get out all the oil and all the herby essense.
• Divide the herb oil between 4 pretty oil bottles.
• Seal tightly.
• Keep in the fridge at least 1 day to develop the flavors.
• Keep this oil in the fridge.

Steps:

• Cut beef tips into bit size pieces.
• Place in bowl and add 8oz of marinade.
• Mix well and place in refrigerator for 30 minute to an hour.
• After beef has marinaded,get a large skillet and add 2tbls of olive oil.
• Make sure skillet is as hot as possible.
• Add beef and cook until done.
• Saute onions and garlic.
• Then saute bell peppers and zucchini (saute only to the point it is softened but still crisp).
• Finally saute the mushrooms.
• Cut and remove seeds from tomatoes.
• Then dice tomatoes.
• Mix all ingredients into a large skillet and keep warm.
• Boil pasta until desired softness.
• Strain then put in a large bowl and toss with 3 tbls of olive oil.
• Then mix in the beef and vegetables and toss well,adding last 4oz of marinade as you toss ingredients together.

Steps:

• In a medium saucepan bring water to a boil; stir in the bouillon. Add the rice and stir several times until it returns to boiling. Reduce the heat to low. Cover the pan and let it simmer over low heat for about 10 minutes or until the liquid is absorbed. Remove the saucepan from the heat, and let the pan stand undisturbed, covered, for 10 minutes. (Do not lift the lid!).
• In the meantime: In a large skillet, saute the onion, celery, mushrooms and garlic in the olive oil over medium heat for 3 minutes (or until the celery and onion are tender). Remove the skillet from the heat.
• Add the cooked rice, fresh herbs, and rosemary. Season with salt and pepper, and stir just until well combined. Serve while still hot.

Steps:

• Preheat oven to 450 degrees.
• Toss together the eggplant, zucchini, onions, carrots, sun-dried tomatoes, squash, bell pepper, celery, green beans, olives, basil, marjoram, rosemary, thyme, and 1 1/2 tablespoons of olive oil in a large mixing bowl.
• Spread remaining 1 1/2 tablespoons of oil in shallow roasting pan or large baking sheet and place vegetables on top, spreading out; season with salt and black pepper to taste.
• Roast in oven at 450 degrees F for 30 minutes, stirring occasionally.
• Top with garlic and grape tomatoes and cook another 15-20 minutes or until vegetables are tender, still stirring once in awhile; cooking time may vary depending on size of vegetable pieces so check your vegetables towards the end of cooking.

Steps:

• Put pasta on to cook, following package directions.
• While pasta is cooking, place the olive oil, herbs, lemon juice, water, salt & pepper and garlic in a bowl. Whisk together well.
• Drain pasta and place in large bowl or back in cooking pan.
• Add dressing over pasta, toss till combined.
• Add remaining ingredients and toss gently until well combined.
• Serve hot or at room temperature, and enjoy!