Recipe Archives

Summer Salad with Lemon Dressing

Servings: 6

Prep/Cook Time: 10 Minutes

Ingredients:

8 ounces mixed greens
1 pound seedless watermelon, ¾ inch diced
8 ounces chunk Parmesan cheese
1/3 cup of our Lemon EVOO
1/4 cup fresh squeezed lemon juice
1 tsp kosher salt
1/2 tsp ground black pepper

Directions:

Combine mixed greens and watermelon in a large bowl.

Combine Lemon EVOO, lemon juice, salt and pepper in a small bowl and whisk.

Toss salad with enough dressing to moisten greens.

Shave parmesan cheese over salad and serve.

Balsamic Fig Salad

Servings: 4-6

Prep/Cook Time: 15 Minutes

Ingredients:

8 cups red leaf lettuce, torn
1/3 cup cranraisins
3/4 cup Granny Smith apples, slice
1/3 cup chopped pecans, toasted
1/3 cup goat cheese, crumbled
3 Tbs of our Fig balsamic vinegar
1/4 cup extra virgin olive oil
1/2 tsp Dijon mustard
1/4 tsp ground black pepper

Directions:

Combine vinegar, olive oil, mustard, salt, pepper in small bowl and whisk.

Combine lettuce, cranraisins, apples and pecans in separate bowl.

Add dressing to salad ingredients and toss.

Sprinkle with goat cheese.

Enjoy!

Rosemary & Sea Salt Potatoes

Servings: 4

Prep/Cook Time: 15 Minutes

Ingredients:

3 large baking potatoes
3 Tbs fresh rosemary, chopped
2 cloves garlic, crushed
1/3 cup of our Rosemary EVOO
1 tsp sea salt

Directions:

Wash potato skins well and cut each potato into 8 wedges.

Place potato wedges in a large bowl and add rosemary olive oil, garlic and sea salt. Toss mixture until potatoes are evenly coated with oil mixture.

Place potatoes on a large baking sheet and sprinkle with rosemary.

Bake in preheated 350°F oven until goden & crisp (50-60min). Turn 1/2 way through cooking time.

Enjoy!

Pomegranate Chicken and Peppers

Servings: 4

Prep Time: 15 Minutes

Ingredients:

3 Tbs Ascolano Extra Virgin OO
6-8 bone-in chicken thighs
1 large red bell pepper, seeded and sliced thinly
4 Cloves garlic, chopped
1 Tbs tomato paste
1/4 cup Pomegranate Balsamic Vinegar
2 Tbs honey
2 cup chicken broth
Salt and Pepper

Directions:

1. Heat olive oil in pot over med-high heat. Season chicken with salt and pepper, add to pot. Cook 4 min each side. Remove to plate.

2. Add peppers to pot and cook until slightly soft. Add garlic and tomato paste and cook 1 minute.

3. Add pomegranate vinegar and cook until reduced by half. Add honey and broth and cook 5 min. Return chicken to pot, cover and cook 15 min over medium heat.

4. Remove chicken to platter and continue to cook sauce until slightly reduced, about 5 min.

5. Pour sauce over chicken and serve.

Enjoy!

Cod with Lime Infused Oil & Cilantro

Servings: 4

Prep Time: 5 Minutes

Ingredients:

3-4 Tbs Lime Infused EVOO
2 Cod Fillets (About 1.5Lbs)
2 Limes thinly sliced
3-4 Tbs fresh cilantro, minced
1/2 cup Panko Bread crumbs
Sea salt & black pepper to season
Parchment paper or heavy duty foil

Directions:

1. Cut a piece of parchment paper or foil to 1.5 times the width of a large baking sheet. Place paper on the baking sheet so half is flat. The other half will be the cover.

2. Arrange limes on parchment paper in two rows and place fillet on each row of limes.

3. Add lime olive oil to coat fish.

4. Sprinkle fillets with panko bread crumbs, cilantro, salt and pepper.

5. Fold paper to foil overlapping edges to seal. Bake in preheated 400 deg oven for about 15 min.

Enjoy!