3 Course Meal with The Oilerie!

Debi Dupre, from The Oilerie in St. Paul, has dinner all figured out for you – including dessert!  The whole meal will take you less than half an hour and each dish has five ingredients or less! 


No-cook Fresh Cherry Tomato Fresca over Angel Hair Pasta

Prepare Oilerie pasta according to directions on package.
Cut 8-10 cherry tomatoes in half
Red pepper flakes to your taste
2 Tablespoons Basil leaves, chopped

Mix all ingredients in a small bowl

Drizzle with your favorite Oilerie extra virgin olive oils such as garlic, basil, sun dried tomato or chile.

Mix all ingredients, pour over pasta.  Serve warm or cold.

Fennel Salad

Thinly slice 1 fennel bulb, place on a large serving plate.
Drizzle with Oilerie lemon E.V.O.O. and Oilerie white balsamic
Let all ingredients marinade for about 5 minutes, so flavors can blend
Toss with shaved Parmesan cheese
Garnish with fennel fronds
Fresh Ground Pepper (optional)

Mini Berry Galette’s

1 – 22 oz. Frozen pie crust dough such ast “Paddy’s”
Place parchment paper on a cookie sheet and roll dough into 4-5’ circles

In a medium size bowl mix:
6 oz Blueberries
6 oz Raspberries
6 oz Blackberries
8 oz Strawberries

Add about 1/3 cup Oilerie Coconut Sugar or Turbinado sugar to berries and blend all ingredients.

Pour berry mixture into a 4-5” pie crust leaving about a 2” border to fold over for crust.  Baste crust with an egg wash and fold up and over berries. 

Drizzle with aged Balsamic Vinegar. 

Bake at 350 degrees for about 40-45 minutes until golden brown.