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.