I’m a member of the Collective Bias Social Fabric community. This shop and giveaway share for STAR Olive Oils (available at Walmart) has been compensated as part of a social shopper insights study for Collective Bias and its client.
I can hardly believe that November is over! We have had a little bit of snow but nothing too crazy yet. The kitchen has been a favorite place to be as of late (really when is it not though!). I love filling the house with warmth and delicious smells. For this recipe post I purchased a STAR Usage Pairings Arbequina Olive Oil from Walmart. There are three varieties to choose from but I needed the vegetable one for my recipe that is packed with veggies. I also bought STAR Butter Olive Oil for the crust that I made. My recipe could easily be made gluten free if you used brown rice flour in place of the wheat. If you do use rice flour I would do 50/50 potato flour and brown rice flour with a dash of tapioca flour in there.
I had not tried this brand of olive oil before but after tasting the fresh fruity flavor of the Arbequina Extra Virgin Olive Oil for Vegetables I am sold! The Arbequina has a green apples and almond flavor that is very smooth. This first cold press olive oil was very affordable at just around $7 for a 16.9 fl oz bottle. The fruity flavor and fresh olive aroma reminded me of the time my husband and I took a cruise to Ensenada, Mexico. We toured many wineries and olive orchards that I will never forget. We tasted many wines and oils, very fresh olive oils straight from the press. I know what good fresh olive oil should taste like and the STAR oil is definitely a good oil worth bringing home to your kitchen. I am definitely going to go back to Walmart to buy more STAR Olive Oil, Picual for Beef/Lamb and Hojiblanca for Poultry/Fish. These are great for every day use for sure!
The recipe I made is all about winter vegetables. I roasted my veggies after tossing them in the STAR EV Olive Oil for Vegetables, some herbs and seasoning. The crust is so simple to make and this whole dish comes together really easily. This is the perfect dish for any time of the day. My family has had this with eggs for breakfast, for lunch just is, and for supper with a side of meat. If you are vegetarian this is a great meal option without the bacon. The olive oil really brings out the naturally delicious flavor of the vegetables and keeps everything moist. You could stop at just the winter veggies and not even do the crust, they are so tasty just alone.
Link to PRINT recipe HERE
Ingredients you will need for the roasted veggie filling:
-1/4 cup STAR Arbequina Extra Virgin Olive Oil for Vegetables (available at Walmart)
-1/4 cup med. dice red onion
-1/4 cup med. dice yellow onion
-1/3 cup med dice turnip
-1/3 cup med. dice sweet potato
-1/3 cup med. dice rutabaga
-1/3 cup med. dice carrots
-1/3 cup med. dice parsnip
-1/3 cup med. dice acorn squash
-2-3 sprigs of fresh rosemary
-2-3 sprigs of fresh thyme
-2 Tbsp balsamic vinegar
-1 Tbsp minced fresh garlic
-4-5 strips smoked bacon cooked and crumbled (I bake mine)
-4 oz. plain goat cheese
-salt and pepper to taste
mmm bacon!
Ingredients you will need for the crust:
-1/4 cup STAR Butter flavored Olive Oil (available at Walmart)
-250 grams Whole wheat flour OR do a 50/50 brown rice and potato flour mix (I weigh because that is the best way to bake but if you do not have a scale then use 2 cups.
-1 tsp salt
-1 tsp dried thyme
-1/2 cup cool water
*make sure all vegetables are diced roughly the same size for even cooking
Preparation directions for the vegetable filling:
1) The oven needs to preheat to 350 F
2) Peel and slice the skin off of all vegetables
3) Dice all veggies into a medium-sized dice (about 1/4 inch) and toss in the garlic
4) Drizzle on the balsamic vinegar and STAR EV Olive Oil for Vegetables over the diced veggies on a parchment-lined tray/baking sheet. I use parchment for easy cleanup
5) Tear thyme leaves off of stems, sprinkle over the veggies
6) Place 2-3 sprigs of rosemary into the mix too then toss the whole lot with tongs or I prefer to use my hands then distribute evenly on the baking sheet
7) Season with a dash of salt and pepper. I prefer to use kosher salt and fresh cracked black pepper.
8) Bake for about 30 minutes or until the veggies are fork-tender. I like to reach in with a spatula and toss everything around once during cooking just to help it bake evenly
Preparation Directions for crust:
1) Mix everything together in a bowl with a fork until it lightly comes together
2) Toss some flour over your counter and roll the dough out until it is a circle of about 14 inches across
3) Lightly flour rolling pin and dough then roll dough up around it. Wrap with plastic wrap and set in fridge while the veggies bake to chill
4) When the vegetables are tender take the crust out of the fridge and roll out over a round baking sheet lined with parchment
5) Pile the cooked vegetables high in the middle of the dough (be sure to pull out rosemary)
6) Sprinkle cooked bacon over the vegetables
7) Crumble the goat cheese over the veggie pile
8) Season with a bit more salt and pepper if you like
9) Drizzle a bit more STAR EV Olive Oil for Vegetables over the veggies if you like
10) Fold the crust up and around the vegetable pile in the middle leaving a hole in the center. I had some dough left over to cut out hearts for the top
11) Bake for 22-25 minutes, cut up and serve hot