Bari Recipes

  1. Egg Toast Two Ways

    Bari egg toast feature image

    When talking about healthy fats, this brunch surely has it all!


    Eggs are one of the most versatile ingredients you can cook with- any meal, any time of the day can easily have eggs in the ingredients list. And, this is one of many ways to make them.


    I decided to make this two-way egg toast for my friends that were visiting over the weekend. It was the first time I cooked for them, so I decided to impress them a little with a delicious brunch. We had a great conversation while I was preparing this meal and drinking some mimosas :). The result was a wonderful day full of laughs, with a full and happy tummy.

    Egg toast with avocado and Salmon

     

    Ingredients:

    • 2 eggs
    • Two slices of sourdough bread
    • 1 ripe avocado
    • Smoked Salmon
    • Dill
    • Organic Bari Olive Oil
    • Smoked paprika
    • Salt and pepper to taste

     

    Instructions:

    1. In a small mixing bowl whisk the eggs (for extra creaminess you can add a dash of whole milk), and heat up a nonstick skillet with tablespoon of Bari's California Organic Olive Oil. We all have our way to cook eggs- the way I like to cook them is to toss the eggs in the pan when it's very hot, and then I turn off the stove, stirring the eggs constantly with a spatula so the eggs cook from the heat in the pan.
    2. Now it's time to grill the slices of bread- heat up the cast iron grilling pan, if you have one. If not, use any pan. Drizzle some olive oil in the bread and grill it, remove from pan when you have grill marks on both sides of the bread.
    3. Mash the avocado and spread on each toast. At this point, I like to add a pinch of salt and pepper. Top with the scrambled eggs and a slice of smoked salmon. Garnish with dill and smoked paprika.

     

    Bruschetta egg toast

     

    Ingredients:

    • 2 slices of sourdough bread
    • 2 eggs
    • 1 roma tomato
    • Fresh basil
    • 1 garlic clove
    • 1 tablespoon of shredded parmesan cheese
    • 1 teaspoon Classic Bari Balsamic Vinegar
    • Bari Basil infused Olive Oil

     

    Instructions:

    1. Chop the tomato, mince 1 garlic clove and set aside in a small mixing bowl.
    2. Chiffonade the basil leaves, meaning: layer the leaves one on top of the other one, starting with the largest one on the bottom, and the smallest leaves on top, then roll them tightly, slice and separate the ribbons. Then, add them to the small mixing bowl with tomato and garlic.
    3. Add 1 teaspoon Balsamic Vinegar, 1 tablespoon of Olive Oil, shredded parmesan cheese, and salt and pepper to taste. Mix well and set aside.
    4. Put the eggs in a large pot with cold water, making sure they are fully submerged. Then add a teaspoon of baking soda- rumor has it that baking soda helps to peel them. Turn up the heat to high and bring water to a rolling boil. Turn off heat and cover the pot. Leave the eggs for a total of 5 minutes. For a semi soft egg, remove from water and place them in a small bowl with ice. Wait a few minutes while they cool down. Peel carefully and slice in half.
    5. Heat up the grilling pan, drizzle olive oil on each slice of bread and remove when you see grilling marks on both sides of the bread. Place on serving plate, top with the bruschetta, and the slices of egg.
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  2. Spaghetti Bolognese

    Spaghetti Bolognese

    First of all, this is not your traditional Bolognese. But, that does not matter because the taste is phenomenal. I have made this pasta in many different ways- you can add some other vegetables, use turkey instead of beef and pork, use linguini instead of spaghetti, use white wine instead of red wine, etc. Just do not omit the wine. If you are not an alcohol drinker, do not worry, you will not get drunk with this meal since the alcohol evaporates slowly while cooking for two hours. The flavor from the wine is fantastic and a must for the Bolognese sauce.


    This recipe can feed many. You can also freeze it, and when it's time to reheat I would suggest not using the microwave. Use the stove top instead and add a teaspoon of your favorite Bari Balsamic Vinegar to help bring back the flavor and will taste as if it was just made.

     

    Ingredients:

    • ½ pound ground beef
    • ½ pound ground pork
    • ½ white onion
    • 2 medium carrots
    • 2 celery stalks
    • 4 tomatoes
    • 1 cup cremini mushrooms
    • 2 garlic cloves
    • 1 can tomato sauce (or can crushed tomatoes)
    • ½ sun dry tomatoes
    • ½ cup sun dry peppers
    • 2 bay leaves
    • 1 cup of red wine
    • 1 cup of beef stock
    • 1 package of spaghetti
    • Bari Garlic Infused Olive Oil
    • Fresh basil leaves
    • Fresh oregano or dry of not available
    • Parmesan cheese
    • Salt and pepper to taste
    • Loaf of bread

     

    Instructions:

    1. Use a food processor to minced all the vegetables including the garlic head. They do not have to be finely processed just chopped. If you do not have a food processor, then use a knife... but it really is so much easier just to dump it all in the food processor.
    2. Heat up a large skillet and add 3 tablespoons of Olive Oil and cook the meat until is starting to turn brown. Add the bay leaves, crushed vegetables, salt and pepper. Stir for two minutes.
    3. Add the can of tomato sauce and 1 cup of red wine, 1 cup of beef stock. Taste and add more salt if needed. Lower the heat and let it simmer for two hours. The sauce will reduce about half so add more wine if you feel like it needs more love ;).
    4. When there are 15 minutes left for the sauce, cook the spaghetti according to package instructions, and then season with Olive oil, salt and pepper and set aside. I can’t express enough how important it is to always season the noodles. This is an important step because who wants plain noodles? Olive oil is essential for the flavor as well as to prevent them from sticking together.
    5. Before serving slice the loaf of bread into about 1 ½-inch thick slices, season with olive oil and grill them in a hot pan. If you have a wedge of parmesan cheese you are on the winning side already, my friend! Shred as much as you need. Freshly grated cheese is always better than the pre-shredded cheese. It's just not the same and you will look way cooler in front of your guests when you are doing this :).
    6. For serving, my preference is to mix the spaghetti with the Bolognese sauce first, and then serve it. Garnish with chiffonade fresh basil and as much parmesan cheese as you want. Enjoy with grilled bread and a glass of wine
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  3. Farfalle Tricolor Pasta Salad

    Farfalle Tricolor Pasta Salad

    This is one of my favorites things to make- it's easy, versatile and you can add so many fresh ingredients! I love recipes that include vegetables, bright colors and bold flavors. Plus, you'll make this recipe in such a short time! Turns out it looks beautiful and, let me tell you this, the flavor was so refreshing. Every bite it was wonderful. It's the trifecta of cooking for me: it looks appetizing, tastes delicious and provides your healthy portion of vegetables for the day! What else could you need?
    Summer time is here and this is one of many pasta salads you can make as a side dish or enjoy by itself. Bring it to the pool party and feel good by impressing your friends with this dose of beauty and health.


    Now, in times of social distancing, I still like to cook. And, every now and then, impress myself with my cooking. Until we can all gather together and celebrate life, we can still make this for ourselves. And, if you are anything like me, me and myself are the only party I need when it comes to eating.

     

    Ingredients:

    • 1 package farfalle pasta
    • ½ cup cherry tomatoes cut in half
    • ½ sun dry tomatoes
    • Half of red onion cut in thin slices
    • ½ cup blk olives cut in half
    • 1 cup 1 inch cut asparagus
    • ¼ shredded parmesan cheese and more for garnish
    • ¼ cup of chopped Italian parsley
    • Bari Arbosana Olive Oil
    • Salt and pepper to taste

     

    Instructions:

    1. Cook the farfalle according to package instructions, drain, drizzle Bari Olive Oil season with salt and pepper and set aside, if you want to add a little heat you can also add red pepper flakes.
    2. Wash and dry the asparagus spears, cut them about 1-inch length.
    3. Heat up your iron skillet to medium high heat, drizzle 1 tablespoon of olive oil and sauté the asparagus spears, they cook quick so do no look away because we want them “al dente” this means sauté the asparagus for about 3 minutes stirring frequently , we want them crunchy and we want them to keep the beautiful green color, remove from skillet and season with salt and pepper.
    4. Wash, cut in half and set aside the cherry tomatoes.
    5. Slice black olives in half and slice red onion.
    6. Chop the Italian parsley.
    7. Use a large mixing bowl and add all the ingredients with 3 tablespoons of Arbosana Olive Oil and toss, garnish with more parmesan cheese and parsley, add salt and pepper to taste.
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  4. BBQ Tofu Steaks w/ Grilled Pineapple Salsa

    BBQ Tofu Steaks w/ Grilled Pineapple Salsa

    Jump into summer with these BBQ Tofu Steaks with Grilled Pineapple Salsa. It's the perfect grillable recipe that combines the sweetness of BBQ sauce with spicy jalapeños and zesty pineapple.  A delicious vegan and gluten-free meal.


    It’s officially summer and I, for one, could not be more excited!

    Skip to Recipe


    This summer may look different than what we all expected it to, but despite that, there are still so many ways to have fun. At the top of my list is summer BBQs.My partner has been busy building an outdoor kitchen this past spring. The kitchen includes a built-in grill. What better way to christen the grill than with these BBQ Tofu Steaks?These BBQ Tofu Steaks are paired with grilled pineapple salsa and served over coconut rice for a combination that is simply divine. It’s creamy, sweet, spicy, zesty, and the perfect way to welcome in summer.

    RECOMMENDED INGREDIENTS & EQUIPMENT

    You’re going to love these BBQ Tofu Steaks. When grilled, tofu becomes chewy and delicious. On top of that, tofu is the perfect canvas for flavor. Tofu Steaks can be made with spice rubs, a variety of sauces, or simple citrus and herbs. So good!

    Here’s everything you need.

    INGREDIENTS & SUBSTITUTIONS

    Extra-Firm Tofu – Look for extra-firm tofu that is not water-packed, such as Trader Joe’s High-Protein Tofu or Super Firm Sprouted Tofu. These types of tofu do not have excess water and do not need to be pressed. If you have to use water-packed tofu make sure to press as much water as you can out of it first by using a tofu press or a weighted, towel-lined cutting board.

    BBQ Sauce – Either homemade or storebought.
    Olive Oil – For this recipe I used Jalapeño Infused Olive Oil for extra flavor. Grilled Pineapple Salsa – This delicious salsa is made with Jalapeño-Infused Olive Oil, Pineapple, Avocado, Red Onion, Cilantro, Lime, and Salt.
    Coconut Rice – This coconut milk is made with Jasmine Rice, Light Coconut Milk, Sugar, and Water. You can also serve these steaks over plain rice or cauliflower rice.

    RECOMMENDED EQUIPMENT

    For this recipe, you will need basic cooking equipment including a saucepot, mixing bowls, and utensils.

    JALAPEÑO INFUSED OLIVE OIL

    This recipe was inspired by my new favorite product from Bari, Jalapeño Infused Olive Oil.

    I’ve been working with Bari for several years now and every time I try a new product, I am blown away. Their olive oils and vinegars inspire recipes.

    For those of you who are unfamiliar, Bari Olive Oil Co. is a California-based company that has been making high-quality olive oil for over 80 years. They are a family run company that is dedicated to producing the highest-quality products available. All their olives are grown in California, supporting local growers and organic small-batch processing, ensuring that their promise of high-quality is never compromised.

    Bari’s products are found throughout stores in California. But, fear not all you non-California dwelling readers. You can find all their incredible products online, too. So, go ahead and do a little shopping – perhaps some last-minute gifts for this Valentine’s Day – and fill your cupboards with these beautiful, high-quality oils and vinegar.

    HOW TO BBQ TOFU STEAKS

    Note: The full printable recipe is at the bottom of this post.

    STEP ONE – MAKE THE COCONUT RICE

    Bring coconut milk, water, sugar, and salt to a boil. Stirn in the rice, cover, and reduce to a simmer. Simmer for 20 minutes, until all the liquid has evaporated.

    Fluff with a fork and set aside.

    STEP TWO – MAKE THE PINEAPPLE SALSA

    To grill the pineapple, preheat your grill to 400F. You can either use an electric grill or an outdoor grill. Peel and core the pineapple and chop into 1/2′′ rings.

    Brush the pineapple rings with Bari’s Jalapeño Infused Olive Oil and grill for about 5 minutes, on both sides, until the pineapple has char lines and is cooked all the way through. Remove from the grill and cut into 1/2′′ pieces. Chill.

    Once chilled, add the remaining ingredients for the grilled pineapple salsa. Taste and adjust seasonings. Refrigerate until ready to use.

    STEP THREE – GRILL THE TOFU

    Cut the tofu into 3 even slices (about 3/4′′ thick) and cut each of those slices into half. Brush both sides with BBQ sauce. Place the tofu on the hot grill and cover with a lid.

    Grill tofu on each side for about 7 minutes, until the sides are blackened and the tofu is cooked all the way through. Remove from heat and brush with remaining BBQ sauce.

    SERVING AND STORING

    Serve these steaks immediately with grilled pineapple salsa and coconut rice. For a low carb option serve with cauliflower rice.

    Store leftovers in an airtight container in the refrigerator for up to 3 days. To serve, reheat the steaks in a hot skillet with 1 tablespoon of oil until the tofu is heated all the way through. Store extra pineapple salsa in an airtight container in the refrigerator for up to 2 days.

    FREQUENTLY ASKED QUESTIONS

    Can This BBQ Tofu be Baked?

    Yes! Before I got an electric grill, I baked these steaks all the time.*

    To bake the tofu, preheat the oven to 400F. Place on a baking sheet and bake for about 20 minutes, flipping once halfway through. Once the tofu is firm and cooked all the way through, remove it from the oven. Brush extra BBQ on tofu steaks and let sit 5 minutes before serving.

    *While baked tofu is good, you will not get the charred edges with offer so much delicious flavor. I do recommend grilling these tofu steaks if possible!

    Is this recipe gluten-free?

    Yes, it is!

     

     

    Prep Time: 20 mins | Cook Time: 15 mins | Total Time: 35 mins

    Ingredients
    BBQ Tofu Steaks
    Grilled Pineapple Salsa
    • 1/2 small pineapple, peeled, cored, and chopped into 1/2" rings
    • 1 tbsp. Bari Jalapeño Infused Olive Oil
    • 1/2 small avocado, diced
    • 1/4 cup red onion, finely chopped
    • 2 tbsp. fresh cilantro, minced
    • 1/2 small jalapeño, seeded and diced
    • juice of 1 lime
    • pinch of salt, to taste
    Coconut Rice (optional)
    • 1 cup light coconut milk
    • 1 cup water
    • 1 tsp. sugar
    • pinch of salt
    • 1 cup jasmine rice
     
    Instructions
    1. To make the rice, bring coconut milk, water, sugar, and salt to a boil. Add rice, cover, and reduce to a simmer. Simmer for 20 minutes, until all the liquid has evaporated. Fluff with a fork and set aside.

    2. To grill the pineapple, preheat your grill to 400F. You can either use an electric grill or an outdoor grill. Brush the pineapple with jalapeño infused olive oil and grill for about 5 minutes, on both sides, until the pineapple has char lines and is cooked all the way through. Remove from the grill and cut into 1/2" pieces. Refrigerate while preparing the remaining components.

    3. Cut the tofu into 3 even slices (about 3/4" thick) and cut each of those slices into half. Brush both sides with BBQ sauce. Place the tofu on the hot grill and cover with a lid. Grill tofu on each side for about 7 minutes, until the sides are blackened and the tofu is cooked all the way through. Brush with remaining BBQ sauce and set aside.

    4. Combine the ingredients for the grilled pineapple salsa. Taste and adjust seasonings.

    5. To serve, place one scoop of rice on each plate. Top with 1-2 slices of BBQ tofu and a scoop of pineapple salsa. Serve immediately.

    Recipe Notes

    If you'd rather bake these steaks, preheat the oven to 400F. Place on a baking sheet and bake for about 20 minutes, flipping once halfway through. Once the tofu is firm and cooked all the way through, remove it from the oven. Brush extra BBQ sauce on tofu steaks and let sit 5 minutes before serving. 

    If you do have uneaten tofu, store it in an airtight container in the refrigerator for up to 3 days. Reheat the steaks in a hot skillet with 1 tablespoon of oil until the tofu is heated all the way through. Leftover pineapple salsa can be stored in the refrigerator for up to 2 days. 

    Nutrition Facts
    BBQ Tofu Steaks w/ Grilled Pineapple Salsa
     
    Amount Per Serving
    Calories 386Calories from Fat 324
     
    % Daily Value*
    Fat 36g55%
    Saturated Fat 5g31%
    Sodium 1311mg57%
    Potassium 329mg9%
    Carbohydrates 14g5%
    Fiber 2g8%
    Sugar 5g6%
    Protein 3g6%
     
    Vitamin A 702IU14%
    Vitamin C 5mg6%
    Calcium 45mg5%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
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