Entrees and Sides

Here are some delicious Entrees and Sides that use Hudson Valley Cold Pressed Oils

Spicy Soba Noodles


Combine first 5 ingredients in a small bowl and set aside. Prepare noodles according to package directions, omitting salt and fat. Drain and rinse with cold water. Set aside. Heat sunflower oil in a large nonstick skillet (or wok) over medium-high heat. Add garlic, ginger, and chicken to pan; sauté for 3 minutes, stirring constantly. Add broth mixture and vegetables to pan; cook 3 minutes, stirring constantly. Add noodles; cook for 2 minutes or until thoroughly heated, tossing well. Sprinkle with sesame seeds.

(Serves 4)


1/2 cup low-sodium chicken broth

3 tablespoons low-sodium soy sauce

2 tablespoons oyster sauce

2 tablespoons mirin (sweet rice wine)

1-1/2 teaspoon Sambal (Chili paste)

1 (12-ounce) package soba (buckwheat noodles)

1 tablespoon sunflower oil

1 teaspoon minced garlic

1 teaspoon grated peeled fresh ginger

1 pound chicken breast tenders, cut into bite-size pieces

3 cups of your favorite vegetables (carrots, zucchini, asparagus, eggplant, etc) cut small or julienne

1 tablespoon sesame seeds, toasted (black or white)

Fig and Gorgonzola Stuffed Chicken served with a Mushroom & Pea Risotto

Directions For Chicken:

  1. Combine 1/4 cup dried figs, Gorgonzola, breadcrumbs and 1/2 teaspoon thyme in a small bowl. Cut a horizontal slit along the thin edge of each chicken breast, nearly through to the opposite side. Stuff each breast with about 2 1/2 tablespoons filling. Use a couple of toothpicks to seal the opening. Season with salt and pepper.
  2. Heat 1 tablespoon sunflower oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden, about 4 minutes per side. Remove from pan.
  3. Add the remaining 1 teaspoon oil, shallot and the remaining 1/2 teaspoon thyme to the pan; cook, stirring, until fragrant, about 1 minute. Add wine and the remaining 1/4 cup of figs. Reduce heat to medium; cook, scraping up any browned bits, until most of the wine evaporates, about 2 minutes. Whisk broth and flour in a small bowl until smooth; add to the pan and cook, stirring, until thickened, about 2 minutes.
  4. Reduce heat to low, return the chicken and any juices to the pan and turn to coat with sauce. Cover and cook until the chicken is cooked through, 3 to 5 minutes more. Remove toothpicks, slice the chicken and top with the sauce.

Directions For Risotto:

Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms.

In a large heavy sauce pan add the sunflower oil at medium heat. Add the onions and sauté until tender, about 8 minutes. Add the white mushrooms, porcini and garlic. Sauté until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 25-30 minutes (the rice will absorb 3-4 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

(Serves 4)

Chicken Ingredients:

1/2 cup chopped dried figs

1/3 cup crumbled Gorgonzola cheese

1/4 cup seasoned breadcrumbs

1 teaspoon minced fresh thyme, divided

4 boneless, skinless chicken breasts, (1-1 1/4 pounds), trimmed

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1 tablespoon plus 1 teaspoon sunflower oil, divided

1 shallot, minced

1/2 cup red wine

1 cup reduced-sodium chicken broth

4 teaspoons all-purpose flour

Risotto Ingredients:

4 cups of canned low sodium chicken broth

3 tablespoons sunflower oil

½ cup finely chopped onions

1/2-ounce dried porcini mushrooms

8 ounces white mushrooms, finely chopped

1 ½ teaspoons garlic minced

1 cup Arborio rice or short-grain white rice

1/2 cup dry white wine

3/4 cup frozen peas, thawed

1/4 cup grated Parmesan

Salt and freshly ground black pepper, optional

Whole Roasted Cauliflower


Preheat oven to 450 degrees F.

Remove the leaves from the cauliflower and trim part of the bottom stem so the cauliflower can sit flat on baking sheet.

Whisk together the oil, 1 tablespoon mustard, minced garlic, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl.

Put the cauliflower on the prepared baking sheet and with a basting brush coat the entire outside with the mustard-oil mixture. Place baking sheet on a middle oven rack. Roast the cauliflower until nicely charred and tender approximately 1 hour. Use a knife to test tenderness. If knife can easily pierce in and out of the cauliflower, it is done. Let rest for a few minutes.

Next, combine the parsley and parmesan in a small bowl. Brush the roasted cauliflower heads all over the outside with the remaining 1 tablespoon mustard and rub on parmesan-herb mixture. Place back to the over for a few minutes to lightly brown the topping.

Cut the cauliflower into thick wedges.

(Makes approx 4 servings)


1 Large Head of cauliflower

1 clove garlic, minced

1/8 cup sunflower oil

2 tablespoons Dijon mustard

Kosher salt and freshly ground black pepper

1/4 cup dried parsley

1/4 cup grated Parmesan