CategoriesSides Vegetables

Roasted Spring Vegetable Medley

A seasonal vegetable medley that uses all fresh vegetables. Fresh sugar snap peas and peas are easier to find during the spring time. Feel free to make this medley with other kinds of spring vegetables that are in season.

What you’lll need:

16 oz Fresh Sugar Snap Peas

12 oz Fresh Peas

Small Head of Cauliflower

Medium Red Onion

Single Varietal Extra Virgin Olive Oil – Medium or Robust Intensity

Traditional Dark Balsamic (Optional)

Garlic Powder

Sea Salt

Pepper

Red Chili Flakes (Optional)

Parchment Paper (This is to keep the vegetables from sticking to the baking sheet.)

Here’s how:

Preheat the oven to 350°F. Cut and core the cauliflower into florets and thinly slice the florets. Cut the red onion in half and cut the halves into thin slices. Place parchment paper on a large baking sheet. Spread the snap peas, fresh peas, sliced cauliflower and onions on the baking sheet with the parchment paper. Drizzle the olive oil over the vegetables and mix it. Sprinkle the garlic powder, salt, pepper, and chili flakes according to your taste. Then mix the vegetables again, making sure to spread it evenly. Add more seasoning if needed. Get a sheet of aluminum foil and just lay it lightly over the vegetables (no need to tuck it). Bake in the oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes. When serving the vegetables drizzle with the Traditional Balsamic vinegar. Enjoy!

CategoriesAppetizers

Roasted Red Pepper Feta Dip

This roasted red pepper feta dip is quick and easy to whip up especially when you are short on time. Great for any party or gathering. The Harissa Olive Oil gives this dip a nice kick. Enjoy with crackers, bread or fresh cut veggies.

What you’ll need:

8 oz. package of fresh feta cheese

2 whole roasted red peppers

2 – 3 tablespoons of mild or medium Single Varietal Extra Virgin Olive Oil

2 – 3 tablespoons Harissa Olive Oil (depends on how spicy you want it)

1 teaspoon garlic powder

Here’s how:

Blend all ingredients in a food processor or blender. Pour into a small

serving bowl. Garnish with paprika. It’s now ready to be served!

CategoriesMain Dish

Caramelized Onion and Mushroom Chicken

What you’ll need:

1 1/2 pounds free-range, boneless skinless chicken thighs or breast tenders.

1 large sweet onion sliced thin

8 oz. assorted wild mushrooms, sliced

4 inch fresh thyme, stem discarded

1/4 cup Traditional Balsamic

2 tablespoons of fruity-floral Hojiblanca, Picual, or Koroneiki, or Wild Mushroom Sage olive oil

1/2 cup heavy cream

sea salt & fresh ground pepper to taste

Here’s how:

Season the chicken on both sides liberally with salt and pepper. Add the olive oil to a pan or cast iron skillet and allow it to heat for a minute over medium-high heat. Add the chicken and saute for a few minutes until golden brown on both sides. Remove the chicken to a plate and reserve. Add the onions to the drippings in the pan. Cook for about five minutes, stirring frequently until the onions become a soft golden brown. Add the mushrooms. Saute for approximately three more minutes over medium high heat until the mushrooms are browned and slightly caramelized. Add the fresh thyme leaves and balsamic to the mushrooms and onions, de- glazing the pan by scraping up any browned bits from the bottom. Cook to reduce for a minute. Add the cream and stir to combine. Add the reserved chicken. Allow the pan to come to a simmer. Cook for another two minutes until the chicken is cooked through and the sauce thickens. Season generously with sea salt and fresh ground pepper. Serve over pasta, rice, or cooked whole grains.

CategoriesAppetizers

Baked Feta Tomato Medley

I call this a true summer dish because it’s a great way to show off the many tomato varieties available in the summer. Not only that, it’s a no fuss, carefree recipe that anyone can make. Rosemary and thyme gives it nice earthy rustic flavor and a robust extra virgin olive olive oil help to bring out the flavors. Any tomato variety may be used; whether it’s from your garden, local farmer’s market, or even the grocery store, it really does not matter. You can add more herbs, use less garlic, add more olives, whatever inspires you.

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What you’ll need:

1 lb. block of feta, sheep’s milk recommended

6 cups of tomatoes, multiple variety

1/2 cup of green olives, non-oil cured, cut in half

Cloves of one garlic, peeled

3 tablespoons Robust Intensity Extra Virgin Olive Oil, plus more for drizzling

2 tablespoons Traditional Balsamic

3 – 4 rosemary sprigs

5 – 6 fresh thyme

1/2 teaspoon sea salt or to taste

Fresh ground pepper

Here’s how:

Preheat oven to 375°.

Cut feta in 1/4 inch slices and lay on large baking sheet, leaving about an inch space between each slice. Slice smaller tomatoes in half, quarter the larger tomatoes, and place in a large bowl. Add olives and garlic cloves to the tomatoes. Remove and roughly chop the leaves from the rosemary and remove thyme leaves by sliding leaves down the stem. Then add rosemary and thyme to the bowl. Add olive oil, balsamic vinegar, salt and pepper. Mix all the ingredients until well combined. Add the tomato mixture in between and on top of the feta allowing a portion of the feta to remain uncovered.

Place in preheated oven and bake for about 30 minutes. It’s done when feta is slightly golden brown on top. Drizzle on some more olive oil and enjoy with a fresh loaf of crusty Italian bread!

CategoriesMain Dish

Lemon Thyme Chicken & Potatoes

Lemon, thyme, garlic, and a medium intensity extra virgin olive oil are mixed together, adding an earthy, lemony flavor to the chicken and potatoes.

What you’ll need:

1.5 lbs chicken breast

1.5 lbs small red potatoes

1 large onion

1/3 cup extra virgin olive oil (medium intensity)

2 lemons, one for juicing and other for slicing

5 garlic cloves, minced

2 tablepoons dried thyme

1 teaspoon sea salt

1/2 teaspoon black pepper

salt & pepper to taste

Here’s How:

Preheat oven to 400°. Cut chicken breast into cubes and place in a large bowl. Then cut small red potatoes in half, slice an onion, and add to the chicken.  In a small bowl, whisk together olive oil, lemon juice, garlic, thyme, salt, and pepper. Then add the mixture to the chicken and potatoes. Stir until everything is well coated. If desired, add more salt and pepper and stir. Pour mixture in a 9 x 13″ backing dish and spread it out evenly. Slice a lemon and add each slice in between the chicken and potatoes. Bake in oven for about 45 minutes until chicken is cooked through and potatoes turn a golden brown. Enjoy with a spring mix salad!

*See video for a visual.