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WHAT ARE YOU CRAVING?

Stack your kitchen with these incredible ingredients
and create what you crave

Pasta Mista & Sun Dried Tomato

Ingredients:

This pasta dish is a delicious and easy weeknight dinner option. Tossed with a delicious sundried tomato sauce, this dish is packed with bright and bold flavors that will satisfy your taste buds.

Prep:  40 mins.  Servings: 6-8

Ingredients:

Preparation

STEP 1

Cook pasta as per instructions on Paone Bag – Do not over cook

STEP 2

In the meantime take the two jars of Sundried tomato and drain

STEP 3

Place the tomatoes on a board and chop into small pieces. Keep the juice from chopping and place finished product in a bowl

STEP 4

Chop the onion into very small pieces and same with the garlic and let it cook until the onion is soft

STEP 5

Add the sundried tomato and the vinegar and cook at low – medium heat for 1-2 min and set aside

STEP 6

Once the pasta is cooked place on a bowl, add the Sundried tomato mixture to the pasta and mix slowly. Sprinkle Parm cheese or your favorite cheese. I actually also use Grated Manchego Cheese.

STEP 7

Serve and Enjoy! It is also a great leftover dish with arugula salad

Spanish Butter Beans Salad with Tuna and Cherry Tomatoes

Looking for a healthy and satisfying salad recipe? Look no further than this Spanish Butter Beans Salad with tuna and cherry tomatoes! This easy-to-make salad is packed with protein, fiber, and a variety of delicious flavors and textures. Perfect for lunch or as a side dish at your next dinner party, this salad is sure to impress.

Ingredients:
Preparation:

STEP 1:
Drain and rinse the cans of butter beans and set them aside in a large mixing bowl.

STEP 2:

Drain the can of tuna and add it to the mixing bowl with the butter beans.

STEP 3:

Add the halved cherry tomatoes, diced red onion, and chopped parsley to the mixing bowl.

STEP 4:

Drizzle the olive oil and lemon juice over the mixture and toss everything together.

STEP 5:

Season with salt and pepper to taste.

STEP 6:

Serve chilled or at room temperature.

 

Sun-Dried Tomato and Anchovy Bucatini

Ingredients:

This pasta recipe is quick, easy, and absolutely delicious – perfect for any day of the week. Whether it’s for your family or friends, this dish will have them talking about it for a long time to come!

Prep:  30 mins.  Servings: 4

Preparation

STEP 1

Start by bringing a large pot of salted water to a boil.

STEP 2

Meanwhile, heat 1/4 cup of extra virgin olive oil in a large frypan or a heavy-based pan over medium heat. Add the thinly sliced red onion and season it with salt and a pinch of red chili flakes. Cook and stir occasionally for about 10-15 minutes or until the onion is completely cooked through but not browned.

STEP 3

Add the anchovy fillets and stir them into the onion mixture for about 30 seconds until they melt into the pan. Then, add two tablespoons of tomato paste and cook for about 90 seconds or until the paste turns a brick-red color and sticks to the bottom of the pan.

STEP 4

Pour in the sun-dried tomatoes, scraping any bits off the bottom of the pan with a wooden spoon. Season with salt and reduce the heat to medium-low. Cook and swirl the pan occasionally until the sauce thickens and has a delicious taste. Add more salt and red chili flakes if desired. Keep the sauce warm and set it aside.

STEP 5

Cook the bucatini or spaghetti pasta in the boiling water as directed on the package. Reserve one cup of the cooking water and drain the rest.

STEP 6

Add the drained pasta into the frypan, along with 1/2 cup of the reserved cooking water. Toss everything together to coat the pasta well in the sauce. Cook and toss the pasta occasionally until each piece is coated with the sauce perfectly.

STEP 7

Take the frypan off the heat and transfer the pasta into a large bowl or four smaller ones. Top each bowl with lots of grated parmesan cheese, pieces of basil leaves and a drizzle of olive oil.

Vinegar-Marinated Chicken

Looking for a flavorful summer dish that can be prepared in advance? Try this simplified version of chicken escabeche!

Ingredients:

SERVES 4
PREPARATION TIME: 2 HOURS

 

Preparation:

The chicken is cut into 1-2 inch pieces and seasoned with salt, then mixed with onion, garlic, bay leaves, peppercorns, sherry vinegar, and olive oil. After marinating for at least 2 hours, the mixture is simmered in a skillet or saucepan until the chicken is tender. Once cooled, the dish can be served at room temperature or refrigerated and served cold. A green salad would be a perfect accompaniment.

STEP 1:
Season the chicken pieces with salt and place them in a bowl.

STEP 2:
Add the onion, garlic, bay leaves, and peppercorns and mix well.

STEP 3:
Add the sherry vinegar and olive oil, stirring until all ingredients are evenly distributed.

STEP 4:
Cover and refrigerate for at least 2 hours or up to 24 hours.

STEP 5:
Transfer the contents of the bowl to a deep skillet or wide saucepan and bring to a boil over high heat.

STEP 6:
Reduce heat to medium and simmer for 10 minutes, or until the chicken is tender.

STEP 7:
Remove from heat and let cool.

STEP 8:
Serve at room temperature or cover and refrigerate in the sauce and serve cold.

MEDITERRANEAN OLIVE SALAD

Ingredients:

If you are in search of a quick and delicious side salad, look no further than this olive salad! Pair it with your preferred Mediterranean main to complete your meal.

Prep: 10 mins.  Servings: 4

  • Torremar Spanish Olives: Our wide variety of seasoned olives can be used in this recipe or you can try our delectable anchovy stuffed olives.
  • Feta cheese: Though optional, feta cheese is a recommended addition to make the dish more flavorful and satisfying.
  • Red onion: The red onion provides a satisfying crunch and a touch of sharpness to the dish.
  • Fresh herbs: Choose from a range of herbs to suit your taste. Some excellent options include dill, parsley, basil, and mint.
  • Tomatoes: a vibrant addition to the dish, contributing beautiful pops of color and flavor.
  • Experience a distinctive flavor by adding our Award-Winning Olivar Santamaria EVOO and either the magnificent UNICO 50 YEAR “GRAND RESERVA” PX BALSAMIC VINEGAR or SOTOLONGO POMEGRANATE VINEGAR.
Preparation

STEP 1

Combine olives, diced feta cheese, sliced red onion, halved cherry tomatoes, and chopped herbs in a bowl. Mix the ingredients together.

STEP 2

You can modify the ingredient quantity, including adding more herbs or tomatoes, to suit your palate. If desired, drizzle a vinaigrette or salad dressing on the salad.

STEP 3

Add the EVOO and the vinegar and mix it again.

STEP 4

Serve the salad immediately or refrigerate until you are ready to serve.

TIPS

If you’re looking to create the ideal olive salad, here are a few tips to consider:

  • When adding feta cheese, dice it instead of crumbling it to give the salad a more appealing presentation.
  • Customize the salad to your preference by removing, adding or substituting ingredients, as salads are incredibly versatile and adaptable to different tastes.

WHITE BEAN AND ARTICHOKE SALAD

Ingredients:

Amazing cold salad, packed with flavor and great for all occasions. Refrigerate overnight for best flavor.

Prep: 20 mins. Additional: Overnight. Servings: 4

  • 1 Jar ZONA Butter Beans drained
  • 1 Jar ZONA Artichoke halves drained
  • 2/3 cup diced green bell pepper
  • 1/3 cup chopped green olives
  • ¼ cup chopped red onion
  • ¼ cup chopped fresh parsley
  • ¾ teaspoon dried basil or chopped 4 leaves of basil
  • 1/3 cup olive oil (or Lemon Oil)
  • ¼ White balsamic vinegar (If you are using Lemon Oil DO NOT USE VINEGAR)

Salt and Pepper to taste

Preparation

STEP 1

In a large bowl, combine beans, artichoke hearts, bell peppers, olives, onion, parsley  and basil.

STEP 2

In a jar or small bowl, combine oil and vinegar (or Lemon Oil) shake together or mix well. Pour oil and vinegar (or Just Lemon Oil) over the salad, and toss to coat.

STEP 3

Cover and chill in refrigerator for several hours or overnight, stirring occasionally, to let flavors blend.

Before serving garnish with Fresh Basil

NUTRITION FACTS
Per Serving: 

213 calories; protein 8g; carbohydrates 24.4g; fat 10g; sodium 150.2mg

 

VEGETABLE AND
TUNA SALAD

Ingredients:

  • 250 gr ZONA Ocean Bonito in ORGANIC EVOO

  • 4 Eggs Boiled

  • 15 Pitted Manzanilla Olives

  • Smoked Oil for Finishing

  • 1 Jar (8 Units) White Asparagus

  • 1 Bag frozen Peas and Carrots

  • 1 Bag frozen Corn

  • 1 Large Potato Diced

  • 1 Jar Piquillo Pepper

  • 1 Jar Mayonnaise of your choice

SERVES 4
PREPARATION TIME: 1 HOUR

This dish is simple and very healthy! Make enough for a few days and eat as leftover alone or in a sandwich.

Preparation:
  • Boil the frozen vegetables together
  • Boil the diced potatoes in a separate pan as it takes a bit more time to cook than frozen vegetables
  • In a bowl mix all the vegetables
  • Add the Olives cut in half, jar of tuna drained and minced, Mayonnaise and eggs cut and slowly mix until all comes together
  • Present in a serving dish and garnish with the asparagus on top of the salad and Piquillo Pepper cut in slices

 

Add a side of breadsticks or toasted bread

Shiitake Mushroom Risotto

Shiitake Mushroom Risotto

Ingredients:

Authentic Italian recipe. Rice cooked slow and slightly al dente.

Prep: 20 mins. Cook: 30 mins. Total: 50 mins. Yield: 6 Servings

  • 6 Cups vegetable broth, divided
  • 3 tablespoons olive oil, divided
  • 2 Jar ZONA Organic Shiitake Mushroom drained
  • 2 shallots, diced
  • 1 ½ cups Arborio rice
  • 100 ml cup dry white wine
  • sea salt to taste
  • freshly ground black pepper to taste
  • 4 tablespoons butter
  • 1/3 cup freshly grated Parmesan cheese
  • White Truffle Oil to finish
Preparation

Step 1

In a saucepan, warm the broth over low heat.

 

Step 2
Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.

Step 3

Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

 

Step 4

Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

 

Per Serving:

 

439 calories; protein 9.7g; carbohydrates 60.7g; fat 12.7g; cholesterol 27.7mg; sodium 557.8mg. 

Linguini and Tomato with Tuna

Craving pasta? All the ingredients are here ready to make and serve. An authentic Italian pasta dish perfect for a dinner with friends. Leftover? It is better the next day!

SERVES 4. Prep Time:  10 min. Cooking Time: 20 min

Ingredients:
Preparation:

STEP 1: Prepare the sauce: Heat the oil in a medium pan. Toss in 2 tbsp of the parsley, the garlic, chilli, capers and cook together for a few minutes. Tip in the tomato sauce and cook for another few minutes. Fold in the tuna and season the sauce generously. Leave the sauce to simmer for 10 minutes.

STEP 2: Boil the pasta: Meanwhile, cook the pasta for 8-10 minutes, or as directed on the pack. Drain, then return to the pan. Pour the tuna sauce into the pasta and toss well. Sprinkle over the remaining parsley, and finish with a splash of smoked oil. Split between four bowls and serve.

Sun-Dried Tomato Pesto Recipe

This recipe is extremely flexible, so think of it more as a set of guidelines. Don’t have Parmesan? Pecorino or asiago work just as well. I’ve even used feta. As for the nuts, slightly bitter Marcona Almond are my favorite to balance the natural sweetness of the tomatoes, but I’ve used peanuts, almonds, and pecans and loved them all. If I have a jar of roasted sweet red peppers on hand, I cut them into quarters and add one or two to the mix for more sweetness, but if you don’t have them, then don’t stress.
Ingredients:
  • 1/2 cup Marcona Almond
  • 1 cup (8 ounces) sun-dried tomatoes packed in oil
  • 3 cloves garlic, sliced
  • 3/4 cup grated Parmesan cheese
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon chili flakes (optional)
  • 1 to 2 roasted red pepper quarters, from a jar (about 1/4 cup, optional)
  • 1/2 cup extra virgin olive oil
Preparation:
  1. Toast the Marcona Almond: Preheat the oven to 350°F. Place the nuts on a sheet pan in a single layer. Toast for 6 to 8 minutes or until fragrant and lightly colored. Remove from the oven and allow to cool.
  2. Start processing the ingredients: Place the half of the sun-dried tomatoes along with all the Marcona Almond, cheeses, garlic, salt, pepper, chili flakes and preserved roasted red pepper (if using) into a food processor or blender. Pulse a few times until chopped well.
  3. Add the rest of the tomatoes and the oil: Next, add the rest of the sun-dried tomatoes and the oil they’re packed in. (Splitting up the tomatoes will add some variance in texture.) With the motor running, steam in the olive oil, pausing to scrape down the sides once or twice, until the pesto has a uniform, but not-quite-pureed, consistency. (You want to ensure there’s still a bit of chunkiness to get a nice, toothsome texture.) Use right away or store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months for when needed.
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