Grilled Vegetables Pita Pocket

Ingredients

1 6 1/2- inch whole-wheat pita bread

4 tablespoons hummus

½ cup mixed salad greens

½ cup Sheet-Pan Roasted Root Vegetables, roughly chopped

1 tablespoon crumbled feta cheese

Lemongrass Basil olive oil for finishing

Directions

Step 1 Cut pita bread in half. Spread 2 tablespoons hummus inside each half of the pita pocket.

Step 2 Stuff each pita pocket with greens, roasted vegetables and feta.

Pickled Beet and Arugula Sandwich

Ingredients

2 ounces goat cheese, softened

1 tablespoon snipped chives

1 tablespoon chopped fresh dill

1 tablespoon of tarragon

1 teaspoon extra-virgin olive oil

Pinch of salt Ground pepper to taste

2 slices whole-wheat sandwich bread, lightly toasted

1 tablespoon chopped walnuts, toasted

2 ounces sliced pickled beets

1 cup arugula

instructions

Step 1 Mash goat cheese, chives, dill, oil, salt and pepper together in a small bowl. Spread the goat

cheese mixture on one side of each toast slice. Sprinkle walnuts over one slice then layer on beets and

arugula. Top with the second slice of toast, cheese-side down, and cut the sandwich in half.

Apricot and Olive Chicken

Ingredients

3.5 to 4 lb chicken thighs

1 T kosher salt

1 1/2 t fresh ground black pepper

1/4 c fresh lemon juice

1 lemon sliced and seeded

1/4 c fresh orange juice

1/4 c honey

4 to 6 garlic cloves, thinly sliced

3/4 t dried thyme

1 c dried apricots

1 c La Bella Olives smoked almond stuffed green olives. (or a pitted green olive of your choice)

2 T olive brine

4 large or 8 small shallots, peeled and cut lengthwise into quarters or halves

1/4 c dry white wine

 

Instructions

Season each piece of chicken, inside and out. Be sure to salt and pepper under the skin, too.

In a large bowl or resealable bag, place lemon juice, orange juice, honey, garlic, thyme, sumac and 3 T

olive oil. Combine well.

Add lemon slices, apricots, olives, and olive brine.

Add chicken and cover tightly before sealing. Refrigerate up to 24 hours, turning the bag from time to

time or tossing the chicken pieces in the bowl.

When ready to bake, position an oven rack 8″ from the broiler source. Positions the other rack in the

lower third of the oven and heat oven to 450.

Toss shallots with remaining tablespoon of oil and spread out on a large sheet pan with cut sides down.

Place on the lower oven rack and cook for 5 – 10 minutes until shallots just barely turn golden.

Remove the pan from the oven and using a slotted spoon place all ingredients from the bag of chicken

on the sheet pan RESERVING marinade. Arrange chicken skin side up and return to oven. Cook 15

minutes, basting with the drippings and cook until chicken juices run clear, about 10 minutes longer.

Remove pan from oven and preheat broiler to high.

Pour the reserved marinade and wine over the chicken and broil until the chicken is browned and the

liquid has thickened, about 3 to 5 minutes. If the apricots start to brown to quickly, turn them over in

the sauce.

When nice and brown, transfer the chicken to a platter and pour the sauce over everything. Drizzle with

Apricot olive oil, and finishing salt.

Truffle Mushroom Pasta

4 servings, prep time 15min, cook time 30min.

8oz of “Trombe” Etto Pasta (or pasta of your choice)

16oz of "Mighty Cap Mushrooms” Shiitake mushrooms

2Tb of “Sensational Onion and Herb” blend

4Tb + 2Tb of salted butter

2 Tb of “gold on gold” white truffle oil + some for finishing oil

¼ cup of heavy cream

¼ cup of pasta water

½ cup of grated parmesan cheese

Salt and pepper to taste

Fresh parsley to garnish

Cook pasta as directed. Be sure to reserve the pasta water. Heat 2Tb of butter and Tb of truffle oil to a

large skillet, over med heat. Add mushrooms, allow the mushrooms to release its moisture. 2-3 minutes.

Add the 2Tb of onion and herb blend, continue to cook for an additional 3 minutes. Add cooked pasta

directly into the skillet. Add heavy cream, pasta water, and parmesan cheese. Continue cooking until

everything is well incorporated. Add additional pasta water to gain desired consistency. Remove from

heat and let rest for 3-5 minutes allowing the sauce to thicken slightly. Top with finishing truffle olive oil

and chopped parsley before serving.

Enjoy.

Sausage and Sage Pizza

4 servings, prep time 20min, cook time 8-15min

Pizza Dough

2Tb Crescendo Olive oil + some for finishing oil

½ cup of mozzarella cheese

1Tb Italian seasoning blend

1 cup of ground Italian sausage

½ cup of caramelized red onions*

¼ cup of fresh ricotta cheese

Fresh sage

2Tb of caramelized onion balsamic reduction

Grilled Artichokes

4 Servings, Prep times 30min, Cook time 15 min

2 large artichokes

2 Bay leaves

1 Lemons

1/2Tb Pink peppercorn

8Tb of soften butter

2Tb of Italian seasoning blend

2Tb of European Olive oil

4Tb of Aged Balsamic reduction

In a large pot, place the bay leaves, lemon cut in half and juiced, peppercorns, and

artichokes with enough water to steam the artichokes. Cook until just cooked. (you can

easily remove a petal) Approx. 30-45min. While the artichokes are steaming, make the

compound butter. Mix the soften butter with the Italian seasoning blend. Place in the

fridge until ready to use. Once the artichokes are steamed place them in an ice bath to

stop the cooking process. Light the BBQ. Once the artichokes are cool enough to

handle cut them in half and remove the inner petals. Brush the artichokes with the olive

oil and salt and pepper. Reserve remaining olive oil for finishing. Grill the artichokes on

high/med heat face down for 5-7 minutes, slightly charred. Add Tb of compound butter

in the center of the artichoke, reserve remaining butter for dipping. Drizzle the reserved

olive oil and balsamic over artichokes. Salt and pepper to taste.  Enjoy!

Recipe by Chef Katie Prescott of 805 Coastal Kitchen served at the Savory Sunday

workshop.

Lemon Olive Oil Cake

1 cup Olea Farm Extra Virgin Olive Oil (European or Arbequina)

3 Eggs

1⅓ cup Whole Milk

1 Tbsp Fresh Lemon Juice

2 Tbsp Fresh Lemon Zest

2 Cups Sugar

2 Cups Flour

1 tsp Baking Powder

½ tsp Baking Soda

1 tsp Salt

Filling (optional):

1 cup Lemon Curd or you can fill with a thin layer of the Lemon Vanilla Cream Cheese Frosting (below)

Lemon Vanilla Cream Cheese Frosting:

½ cup Butter, softened

1 - 8 ounce package Cream Cheese, softened

4 cups Powdered Sugar (may need ¼ cup more depending on consistency)

1 Tbsp Fresh Lemon Juice

½ tsp Lemon Zest (plus more for garnish)

1 tsp Pure Vanilla or Vanilla Beans (optional)

Garnish:

Lemon Zest

Blackberries

Mint

INSTRUCTIONS

Preheat oven to 325 degrees. In a large mixing bowl, add Olive Oil, eggs, whole milk, lemon juice, and lemon zest. Cream for 2 minutes. In large bowl, add sugar, flour, baking powder, baking soda, and salt. Stir into egg mixture and fold. Spray two 9-inch or three 8-inch cake pans with nonstick cooking spray. Place batter into baking pans. If using three 8-inch pans, bake for 20-26 minutes or until toothpick comes out clean. If using two 9-inch pans, bake for 30-36 minutes. Let cool.

**  For finishing, you can frost cake with the below recipe OR simply dust with powdered sugar

For frosting:

In a large bowl, cream together butter and cream cheese for 4-5 minutes until light and fluffy, scraping sides of bowl often. Add powdered sugar, lemon juice, vanilla and lemon zest and cream together. Chill. Remove cakes from pan. Spread frosting on top of one cooled cake layer. Place other cooled cake layer on top and spread frosting all over. Garnish with lemon zest and fresh blackberries.

Optional: Spread lemon curd OR a thin layer of the Lemon Vanilla Cream Cheese Frosting on first cake layer and then top with frosting.

Let chill for 20-30 minutes to let the frosting set up.

Honey Apple Vinaigrette

1/4 Cup Apple Juice CONCENTRATE

1 Tbsp Apple cider vinegar

1 Tbsp White Balsamic Vinegar

1/2 tsp dijon mustard

1/8 tsp white pepper

1/8 tsp garlic powder

pinch of salt

1/3 Cup European Olive Oil or Lemon Blush Olive Oil

1-3 Tbsp Honey (adjust to taste; tart vs sweeter)

INSTRUCTIONS:

Whisk together all ingredients except the honey. Taste the dressing and add honey as desired. Pour the dressing into a jar and refrigerate until ready to use. Take out of the refrigerator 1/2 hour before use...Shake well and drizzle over salad and toss.

Asparagus with Pine Nuts, Cranberries, and Feta

1 bunch of asparagus (cleaned and chopped)

2 Tbl European olive oil

1/3 cup Pine Nuts

1/3 cup Dried Cranberries

1/4 cup Feta Cheese Crumbles

Salt to taste

Directions:

Heat European olive oil in a skillet over medium heat. Stir in pine nuts, dried cranberries and salt. Cook and stir for 5 minutes until pine nuts start to look translucent. Add the chopped asparagus spears and cook 5-8 minutes. Add more olive oil if needed. Serve on a platter with cranberries and pine nuts spooned over the top. Add feta on the top.


Pan-Seared Rosemary Ribeye (with Blue Cheese Butter optional)

1 boneless ribeye steak 1 1/4- 1 1/2 inch thick

Salt to taste

Pepper to taste

2 Sprigs Fresh Rosemary

2 Sprigs Fresh Thyme

3 Garlic Cloves

4 Tbl Rosemary Olive Oil

3 Tbl Unsalted Butter


Blue Cheese Butter

1/2 stick of butter

2 Tbl crumbled blue cheese

1 Tbl minced garlic

Blue Cheese Butter

Soften the butter in the microwave for 10-15 seconds. Using a fork, mash and combine blue cheese and garlic until mixed. Spoon the butter into tin foil and reshape it resembling a stick of butter. Roll and place in the refrigerator for about 20 minutes. Remove 5 minutes before serving.

Directions:

Layout steak to sit at room temperature. Pat dry with a paper towel and season the top and bottom of the steak with salt and pepper. Heat cast-iron pan over high heat. Pour Rosemary Oil and plain butter into the pan and place the seasoned steak into the pan. Add smashed garlic, thyme, and rosemary. As the butter melts basting the steak with the garlic and herb-infused butter using a spoon. Once the steak has seared for a few minutes (will form a brown crust), flip it over and continue basting with the melted butter. Cook until you reach your preferred level of doneness. Transfer the steak to a plate and top it with a slice of blue cheese butter.


Baked Lemon Salmon

1 1/2 lb Salmon Flet (sliced into 4 portions)

2 Tbl Lemon Olive Oil

2 Tbl Fresh Lemon Juice 

1 Tbl Dry Dill

3 Garlic Cloves (minced)

Salt/pepper to taste

Directions:

Layout salmon to sit at room temperature. Preheat Oven to 400 degrees. Lightly cover top and bottom of Salmon with Lemon Oil. Place Salmon on sheet pan skin side down. Coat Salmon with salt, pepper, minced garlic, dill, lemon juice & lemon zest.

Bake at 400 degrees for 13-15 minutes.



Garlic Salmon

2-4 oz. Salmon

Salt & Pepper

1 Tbl Mayonnaise

1 Tbl. Minced Garlic

1 Tsp Dried Dill

1 Tbl Fresh Parsley

1/4 c. Shredded Parmesan Cheese

Garlic Olive Oil

Directions:

Line a baking sheet with non-stick foil or parchment paper. Coat top and bottom of the Salmon in Garlic Olive Oil, sprinkle salt and pepper to the top. In a separate bowl combine mayonnaise, minced garlic, parsley, dill and Parmesan cheese. Mix well and spread over the top of the salmon.

Bake at 400 degrees for 15 minutes.

Caprese Salad

2-3 Large Ripe Tomatoes

1 log Fresh Mozzarella Cheese

Fresh Basil Leaves

Gourmet Garlic and Herb Vinaigrette

Directions:

Slice tomatoes and mozzarella cheese into about 1/8 inch slices. Place tomatoes down on a place, place mozzarella cheese slice on top of each tomato and top with a leaf of fresh basil. Drizzle with Gourmet Garlic and Herb Vinaigrette.

As a substitute you can also use our Traditional Vinegar drizzled over the top.

Cool Rise Sweet Dough

5-6 cups Flour

1/2 cup Butter or Margarine softened

2 Tbl Yeast

1/2 cup Sugar

2 eggs

European Olive Oil

Directions:

Combine 2 cups Flour, yeast, sugar and salt in a large bowl. Stir well. Add Margarine and 1 1/2 cups hot water. Beat at medium speed for one minute. Add eggs and 1 more cup of flour. Beat on high for 1 minute until smooth. Stir in enough flour gradually to make a soft dough ball. Brush top of dough with Olive Oil and cover with a clean towel and let it sit for 2 hours at room temperature or 24 hours in the refrigerator.

On a lightly floured surface Knead for 5-10 minutes until smooth. Grease 2 large loaf pans, divide the dough into 2 balls and place in pan, brushing another coat of Olive Oil on top. Bake at 400 degrees for 15-minutes.

This recipe is also great for pizza dough, using your choice of Olive Oil around the outside of the crust before you bake.

Chicken Foil Pack

Serves 4

2 Chicken Breasts

4-5 Slices of Bacon

2 Italian Sausage Links

4-5 small Red Potatoes

1 tsp. Italian Salt Free Herb & Spice Blend

1 tsp. Italian Salt Free Herb & Spice Blend

3-4 Tbl European Olive Oil

3-4 Tbl Basil Olive Oil

3-4 Tbl Garlic Olive Oil

Directions:

Slice chicken and potatoes into cubes. Slice bacon and sausage into about 1/4 inch pieces. Add rest of ingredients and mix until all ingredients combine. Line an 8x8 baking pan with foil making sure the foil is large enough to cover the top. Add mixture to pan and fold foil around to cover all top and sides.

Bake 400 degrees 15-20 min.

You can also substitute chicken for steak.

Zucchini Bread

2 1/2 cups Grated Zucchini

2/3 cup Brown Sugar

1/3 cup Lemon Olive Oil

1/3 cup Plain Greek Yogurt (can substitute vanilla yogurt or sour cream)

2 Large eggs

1 tsp. Vanilla

1 1/2 cups All-Purpose Flour

1/2 tsp. Salt

1/2 tsp. Baking Soda

1/2 tsp. Baking Powder

1 1/2 tsp Ground Cinnamon

1/4 tsp. Nutmeg

1 tsp. Lemon Zest

1/2 cup Chopped Walnuts (optional)

Directions:

Heat oven to 350 degrees. Butter 8 inch loaf pan. In a large bowl, mix together grated zucchini, sugar, olive oil. yogurt, eggs and vanilla. In a separate bowl whisk together flour, salt, baking soda, baking powder, lemon zest and spices. Fold dry ingredients into the ingredients and fold in walnuts.

Bake 40-55 minutes, rotating the pan halfway though baking.

Carrot Cake

½ cup chopped walnuts

½ cup dried raisins

3 cups carrots, finely shredded

1½ cups Arbequina olive oil

4 large eggs

Dry ingredients:

2 cups flour

1 cup sugar

1 cup light brown sugar

1 tsp cinnamon

¼ tsp ground nutmeg

¼ tsp ground gloves

½ tsp salt

1 tsp baking soda

1 tsp baking powder

1tsp vanilla extract

Directions:


Preheat oven at 315˚. In a large bowl, mix all the dry ingredients. In another bowl, put the eggs and sugar, beat well, then add the olive oil, and stir in the dried ingredients. Lightly butter a 9 inch springform pan, and dust with flour (or with sugar). Pour the mixture into the pan. 

Bake for about 50 minutes. 

You can spread some classic vanilla frosting, once the cake is cold.