​Northfield Olive Oils and Vinegars

​​​Smokey Vegetable Paella
Serves 4 large portions or 6-8 side dishes
Total time: 40 minutes
¼ cup of Olive Wood smoked olive oil + 4 tsp. to drizzle over when ready to serve
2 cups of cauliflower florets

1 (8 oz) package of mixed mushrooms, sliced
Roasted garlic sea salt, to taste I used 2 tsp.
1 tsp. Smoked Paprika
½ cup dry white wine (or substitute a vegetable broth)
1 ½ cup of Arborio or short grain Spanish rice
1 jar of Delizia roasted red peppers
10 Spanish olives sliced
4 green onions sliced into the pale green part (divided)
2 Tbsp. of fresh Basil leaves, julienne
Heat 3 cups of water in a sauce pan over a high heat until steaming; reduce the heat to low and cover to keep hot.  Heat 1 Tbsp. of Smoked Olive Wood olive oil in your largest skillet (everything is going to end up here😉); Add cauliflower and season with about a tsp of garlic sea salt.  Cook, stirring occasionally, until browned in spots, about 2 minutes.  Add 2 more tsp of smoked olive wood olive oil and sliced mushrooms cover and cook until mushrooms are tender, 4-5 minutes. 
Add remaining Tablespoon of smoked olive wood olive oil, rice, half of the green onions, 1 tsp of garlic sea salt and smoked paprika; combine until rice is coated with vegetable and paprika mixture.  Stir in wine or vegetable broth and cook until the pan is almost dry, about 1-2 minutes.  Add the 3 cups of hot water to the rice and vegetable mixture. Stir once to distribute the ingredients then don’t stir again. Bring to a boil, then reduce the heat to a medium low; cover with a lid or foil and cook until the liquid is absorbed, and the rice is tender, about 14 minutes. 
Under cover and arrange the roasted red peppers, sliced olives and the remaining green onions on top. Increase the heat up to a to medium to crisp the bottom, moving the pan for even browning, about 1 more minute.  Divide into 4 plates garnish with the Basil and a tsp each of smoked olive wood olive oil…Enjoy!

​Shrimp and Grits
1/4 cup Olive Wood Smoked olive oil
1/4 cup Jalapeno White Balsamic
1 lb. of 16/20 shrimp
1 Cup of Andouille Sausage
1/4 cup sliced pancetta
1/2 cup diced sweet onions
1/2 cup red peppers
2 cloves of garlic sliced
Ghost Pepper Sea Salt & freshly ground pepper
Grits:
2/3 cup Mascarpone cheese (or cream cheese)
3 cups of milk
1 cup instant grits
1/2 tsp. of ghost pepper salt & 1 tsp. freshly ground pepper
Briefly sauté' shrimp in the extra virgin olive oil, remove from pan (about 1 minute each side). Add jalapeno white balsamic, sausage, pancetta, onion, red peppers & garlic; sauté' until pancetta is crispy and onion is transparent. Add shrimp back into the sauté and finish cooking through about another 2-3 minutes until shrimp cooked.  While shrimp is cooking bring milk to a slight boil and add grits and Mascarpone cheese. Salt and pepper to taste.