Tag: lemon zest

Marinated Artichoke and Olive Appetizer

 This simple marinated artichoke and olive appetizer is full of bright, Spanish-inspired flavors. It makes a great addition to a holiday cheese board or a tapas-style spread. It’s also a great little snack any time!

This post has been sponsored by ShopRite Supermarkets. All thoughts and opinions are my own.

Marinated Artichoke and Olive Salad

When Shawn and I were in DC earlier this summer, we walked passed one of my favorite Spanish restaurants while we were looking for a place to sit down and eat lunch in between museums. We ended up going for noodles instead, but I haven’t been able to shake my craving for tapas ever since.

There’s only one Spanish restaurant that I know of here in Albany and they only do tapas on their bar menu. So, I finally took matters into my own hands and made a tapas-inspired spread for dinner one night.

We had air fried patatas bravas, devils on horseback, sliced chorizo, and, my favorite of the night, this simple artichoke, olive, and Manchego salad.

I headed to ShopRite Supermarket for ingredients because they always have a really good selection of international products at affordable prices. I knew I’d be able to find the Manchego cheese that I wanted there. It also gave me the opportunity to check out their new ShopRite Trading Company products.

ShopRite Trading Company launched earlier this year and features artisanal products inspired by Asian, Indian, Greek, and Latin cuisines, which are imported from Italy, Ecuador, Spain, Greece, and more! I love experimenting with cuisines from other cultures, so I was really excited to give these products a whirl. They have everything from olive oils to cooking sauces to marinated artichoke hearts. You can find them in almost every aisle of ShopRite Supermarket  look for the black ShopRite Trading Company logo on the bottom right corner of the label.
Marinated Artichoke and Olive Salad

For this tapas-style artichoke and olive salad, I used ShopRite Trading Company Imported from Greece Marinated Mixed Olives, STC Imported from Peru Marinated Artichoke Hearts Quarteredquartered marinated artichoke hearts imported from Peru,  and STC Imported Italian Extra Virgin Olive Val Di Marza PDO from Sicilyextra virgin olive oil from Sicily. I also grabbed a box of STC Rosemary Flatbreads to serve with the olives.

To make the salad, I made a simple marinade by heating a little olive oil with garlic and lemon zest. This infuses the oil with flavor and makes a really delicious base for your dish. I threw in a few red pepper flakes for heat and a splash of sherry vinegar for acidity. I poured the marinade over the drained artichokes and olives, then added in some shaved Manchego cheese and fresh parsley.

You can eat this appetizer right away  it’s delicious when the oil is still a little warm  or serve it at room temperature. The oil solidifies when it’s refrigerated, so if you want to make it ahead of time, be sure to pull it out of the fridge about an hour before you want to eat to let it come up to room temperature.

Marinated Artichoke and Olive Salad

Marinated Artichoke and Olive Appetizer

Yields 10

Ingredients

  • 2 Tablespoons ShopRite Trading Company Extra Virgin Olive Oil
  • 2 garlic cloves, thinly sliced
  • 1 lemon, zested
  • 1 teaspoon red pepper flakes
  • 1 Tablespoon sherry vinegar
  • 1 small jar ShopRite Trading Company Marinated Artichoke Quarters, drained 
  • 1 jar ShopRite Trading Company Marinated Mixed Olives, drained
  • 2 ounces Manchego cheese, shredded
  • 1/4 cup fresh parsley, chopped
  • ShopRite Trading Company Flatbreads, for serving (optional)

Directions

Add the olive oil to a small pot set over medium heat. When the oil starts to shimmer, add the garlic and lemon zest. Cook 2-3 minutes or until the garlic begins to turn golden. Immediately remove the pot from the heat and stir in the pepper flakes and vinegar. 

In a medium bowl, combine the artichoke quarters and olives. Pour the oil mixture over the salad and mix well. Gently stir in the Manchego and parsley. 

Recipe Notes

The marinated mixed olives have pits. You can use an olive/cherry pitter to remove them before making this recipe or be sure to have a bowl/napkin available for your guests to discard their pits into. 

5.0 rating

1 reviews

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Shrimp with Garlic Butter

Shrimp cooked with garlic, butter and wine is quite a treat. To get the rich butter color that you see below try this tip….use grassfed butter! We love Kerrygold butter which gives you a natural golden color!

Shrimp with Garlic Butter

Ingredients:

2 pounds shrimp, cleaned, deveined, tails removed (Great from Costco)
4 Tablespoons butter
2 minced garlic cloves
2/3 cup white wine
juice from 1 lemon and zest from one half of the lemon

Directions:
In a skillet, melt the butter.  Add the garlic until fragrant. Add the shrimp and generously salt them. Cook a few minutes on both sides (seasoning both sides) until cooked through and remove to a plate. Put heat on high and wine, lemon zest and lemon juice. Bring to a boil and lower to simmer a few minutes. Taste for seasoning and add salt/pepper to taste. Return shrimp to pan.

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Baked Lemon Poppy Donuts

These tender baked lemon poppy donuts are absolutely bursting with fresh lemon flavor!

I’ve been participating in the Secret Recipe Club, an event where bloggers are matched up and cook a recipe from their partner’s blog, off and on for a few years now.  It’s always fun to discover new blogs and try out other people’s recipes, but after a lot of thinking I decided that it’s time for me to part ways with the group. My own list of recipe ideas is getting longer and longer and, as it is, I don’t have time to share them all. While the SRC is fun, I need to focus on events like Sunday Supper and Recipe ReDux where I can focus on my own recipe creations.

This month, I was paired up with Lindsay from Life And Kitchen. I don’t think I had ever stumbled across Lindsay’s blog before, but I love it! She has some really great recipes and her photos are so light and fun – I had a really hard time deciding what I wanted to make. I almost  went for her bean and cheese taquitos (you all know I love a good taquito – see here, here, and here), but when I realized that reveal day would fall on my birthday, I decided to make something a little more celebratory.

I browsed her desserts section looking for a good cake or cupcake recipe, but these baked lemon poppyseed donuts kept calling to me.  They seemed so perfect for Spring, plus I could call them breakfast and still have cake later in the day. Yay!

If I blow out candles twice, I get two wishes, right?

I’m a big fan of anything with lemon, and these definitely delivered – between the lemon zest in the batter and the lemon juice in the glaze, they packed quite a punch! The inside was light and fluffy (a little more like a muffin than a donut) and they glazes hardens up to give them that little bit of crispness that can otherwise be missing when you bake donuts instead of frying them.

My only regret is not making more. (I didn’t realize until it was too late that Lindsay made mini donuts, and I don’t have a mini donut pan so mine were full size. She made tons, but I only had enough batter to make 6.)

Baked Lemon Poppy Donuts

Author: Lauren Keating

Serves: 6

Ingredients

  • ½ cup plus 1 tablespoon reduced fat milk
  • 2 tablespoons sour cream
  • 1½ cup Gold Medal® all purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 6 tablespoons unsalted butter, room temperature
  • ½ cup sugar
  • 1 large egg
  • 1 lemon, zested and juiced
  • 1 tablespoon poppy
  • 1 cup powdered sugar

Preparation

  1. Preheat the oven to 350ºF. Lightly coat a donut pan with cooking spray.
  2. In a small bowl, whisk together the milk and sour cream. Set aside. In another small bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add egg, lemon zest, and poppy seeds. Beat for 30 seconds, or until combined.
  4. Add half of the flour mixture and half of the milk mixture. Stir gently to combine. Add the remaining flour and milk; stir until just combined.
  5. Transfer the batter into a pastry bag fitted with a large tip (I used a batter dispenser, which was perfect!). Fill each indention in the donut pan about ½ full. Bake until the donuts are slightly browned and spring back when touched, about 15 minutes. Remove from the oven and cool completely on a rack. Gently remove from the pan.
  6. In a medium bowl, whisk together the lemon juice and powdered sugar until smooth. Dip the top of each donut into the glaze and dry on a baking rack.

3.2.2310

Be sure to visit all of the other recipes Secret Recipe Club members shared this month!

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