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Coconut Chicken Fingers

coconut chicken

Ingredients:

  • 4 (6-ounce) skinless, boneless chicken cut into 1/2 inch thick strips
  • 3 Tablespoon SOOC Coconut Balsamic Vinegar
  • 3 Tablespoon SOOC Butternut Squash Seed Oil (or SOOC Grape Seed Oil)
  • 1/2 teaspoon salt and pepper
  • 1 cup rice flour
  • 3/4 cup almond milk
  • 1 large egg
  • 1 1/2 cup unsweetened flaked coconut

Directions:

  1. Sprinkle chicken with salt and pepper. Place flour in a shallow dish.
  2. Combine almond milk, coconut balsamic vinegar and egg in a shallow dish, stirring well.
  3. Place coconut in a shallow dish.
  4. Dredge chicken in flour, shake off excess. Dip chicken in egg mixture; dredge in coconut.
  5. Heat a large skillet over medium-high heat. Add Butternut Squash Seed Oil in pan; swirl to coat. Add chicken to pan, turning until brown, cook 6 minutes or until done.

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Cookies

Ingredients:

  • 3/4 cup SOOC Lemon Olive Oil
  • 1 1/2 cup granulated sugar
  • 2 eggs
  • 1 1/2 teaspoon grated lemon peel
  • 2 tablespoon lemon juice
  • 3 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 4 tablespoon coarse sugar (or use granulated sugar)

Directions:

  1. Preheat oven to 350 degrees.
  2. In a large bowl, mix lemon olive oil and sugar until well blended. Beat in eggs. Beat in lemon peel and juice.
  3. In another bowl whisk flour, baking soda, salt and cream of tartar; gradually beat into lemon mixture.
  4. Shape dough into balls (approximately 1 1/2 inches)
  5. Place 4 inches apart on greased baking sheets, flatten with the bottom of a measuring cup.
  6. Sprinkle with coarse sugar.
  7. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool completely. Store in airtight containers.

Submitted by Mark Pospisil

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zucchini bread

Ingredients:

  • 1 1/2 cup grated zucchini
  • 2/3 cup brown sugar
  • 1/2 cup SOOC lemon olive oil
  • 1/3 cup plain Greek yogurt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon grated lemon zest (optional)
  • 1/2 cup chopped walnuts (optional)

Directions:

  1. Heat oven to 350 degrees.
  2. Prepare an 8-inch pan by coating the sides and bottom with olive oil.
  3. In a large bowl, mix together the grated zucchini, brown sugar, olive oil, yogurt, eggs, and vanilla extract.
  4. In a separate bowl, mix together the flour, salt, baking soda, baking powder and spices. Fold the dry ingredients into the wet ingredients. Fold in the walnuts and lemon zest if using.
  5. Pour the batter into the prepared loaf pan and bake for 40 to 55 minutes. The bread is done when a toothpick inserted into the middle comes out clean.
  6. Cool on a wire rack for 10 minutes. Remove the bread from the pan and cool on the rack completely before cutting and serving.

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avocado and tomato salad
INGREDIENTS:
1 pint grape tomatoes
2 ripe avocados
6 oz. sweet corn
2 tbsp. fresh cilantro, chopped
1/2 cup Feta cheese (optional)
Honey-Lime Dressing:
2 tbsp. lime juice
3 tbsp. SOOC Persian Lime Olive Oil
1 tbsp. honey
1 clove garlic, minced
Sea salt and fresh cracked pepper to taste
Dash of cayenne pepper (optional)
Directions:
  1. Slice the tomatoes in half. Dice the avocados and chop the cilantro.
  2. Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.
  3. Combine the sliced tomatoes, avocado, cilantro, corn and honey-lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let the flavors mingle. Can use as a dip with chips.

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broccoli 2

Ingredients:

  •   1 bunch broccoli cut into pieces
  •   1/4 cup SOOC Garlic Olive Oil (or Tuscan Herb)
  •   1/4 teaspoon red pepper flakes (optional)
  •   salt and pepper, to taste
  •   1/4 cup grated parmesan cheese

Directions:

  1. Preheat the oven to 400 degrees F. (or use a vegetable basket on grill)
  2. Mix together the SOOC Garlic Olive Oil, red pepper flakes, salt and pepper.
  3. Toss together the broccoli and the oil mixture in a large bowl.
  4. Spread out the broccoli on a cookie sheet.
  5. Roast in the oven for 15-20 minutes.
  6. Be sure to check often to make sure broccoli isn’t burning, but tender and crispy.
  7. Remove from the oven and toss with the cheese.

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Ingredients: 4 (4oz) salmon filets

  • 2 tbs SOOC Fig balsamic vinegar
  • 4 tbs SOOC White Truffle oil
  • 1/4 C lemon juice
  • 1 clove garlic, minced
  • 1 sprig rosemary, minced
  • Salt and pepper to taste

Directions:

Season salmon with salt and pepper and place into a shallow dish. Combine oil, vinegar, lemon juice, garlic, and rosemary in a small bowl. Pour mixture over the salmon filets, and coat well. Refrigerate for at least 30 minutes.

Pre-heat grill to a medium heat. Lightly brush grate with oil.

Remove salmon from marinade and place on grill. Cook until salmon is opaque and flakes with a fork, about 4-5 minutes per side. Drizzle fig balsamic over the salmon filets, if desired. Serve with your favorite roasted vegetables, salad greens, or brown rice!

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Ingredients:IMG_6139

– 1/2 C SOOC Strawberry Balsamic Vinegar
– 12 slices French bread
– 1 tbs SOOC Basil EVOO
– 1 pound strawberries, diced
– 2 tsp fresh thyme leaves
– 1 C goat cheese, room temp
– Salt and pepper, to taste

Directions:

– Dice strawberries and combine with the thyme leaves in a bowl. Set aside.
– Pour vinegar into a small skillet over medium-low heat. Simmer about 8-10 minutes, stirring occasionally until reduced to about half. Remove from heat and cool to room temperature.
– Prepare grill for high heat. Place bread slices on foil-lined baking sheet. Brush bread slices lightly with SOOC Basil EVOO. Grill approximately 2-4 minutes per side, until slightly crispy.
– Spread goat cheese on bread slices, and salt and pepper to taste. Add reduced vinegar to the strawberry and thyme, coating evenly. Spoon mixture over the goat cheese topped bread. For a sweeter option, try substituting SOOC Strawberry Balsamic for SOOC Dark Chocolate Balsamic!

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Ingredients:

– 2 pounds chicken breast, cut into 1-inch cubesapricot-chicken-with-couscous
– 20 dried apricots, halved
– 1 cup chicken stock
– 1 cup apricot preserves
– 2 tbs SOOC Blood Orange olive oil
– 1/4 cup SOOC Fig balsamic vinegar
– 1 large onion, chopped
– 2-3 cloves chopped garlic
– 1 tbs fresh chopped thyme

Directions:

– Heat Blood Orange EVOO in a large skillet over medium-high heat. Add chicken and cook for about 5 minutes, until edges are slightly crispy, but still pink in the center. Stir in the onion and garlic, and cook for 3 more minutes. Reduce to a medium heat, and pour in the Fig balsamic vinegar and allow to reduce for a couple minutes.

– Halve 10 apricots, leaving the other 10 whole. Place apricots and chicken stock to the skillet and bring to a simmer. Stir in the apricot preserves and thyme. Reduce to medium-low heat and simmer for 10-15 minutes, or until apricots have softened. Salt and pepper to taste.

– Serve over your favorite steamed vegetables or quinoa! You can also substitute the Fig balsamic vinegar with Espresso balsamic for an even richer flavor. Enjoy and eat in good health!

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INGREDIENTS: 

1 Large Butternut Squash

1 Medium Onion

2 Cloves Garlic

2 Tablespoons SOOC Chipotle Olive Oil

Sea salt and fresh ground pepper to taste

½ Teaspoon Cinnamon

3 Cups Chicken Broth
DIRECTIONS:

Cut the squash in half and remove the seeds. Cook the squash by roasting in the oven at 350 degrees until fork tender.

Heat the chicken broth in a sauce pan and simmer on low heat until needed.

Peel and cut the onion and garlic into small dice. Sauté in the SOOC Chipotle Olive Oil until tender and soft.

Scoop out the pulp from the squash and place it into a food processor along with the onions and garlic and half the chicken broth.

Puree until smooth, adding additional broth as needed.

Once you have a smooth mixture, return the squash to a saucepan and keep warm.

Season your soup with cinnamon, salt and pepper.

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Recipe:Pasta_Trapanese_Blog

Ingredients:
1/2 Cup Almonds
2 Garlic Cloves, Peeled & Minced
1 (14 Ounce) Can Chopped Tomatoes
1/2 Cup Sun-Dried Tomatoes
Red Hot Pepper Flakes
1/3 Cup Fresh Basil Leaves
1/3 Cup SOOC Basil Extra Virgin Olive Oil
(Substitute Basil EVOO with our Baklouti Green Chili EVOO for an extra kick!)
Salt & Pepper
1/2 Cup Grated Parmesan Cheese
1 Pound Pasta Of Choice

Directions:

Preheat the oven to 350 degrees F. and place the almonds on a baking sheet. Roast just until the almonds begin to brown, about 8 to 10 minutes.

Place the almonds in a food processor along with the garlic, canned tomatoes, sun-dried tomatoes, red pepper flakes, basil, and olive oil. Pulse until the mixture is finely ground but not pureed. Season with a pinch of salt and pepper.

Cook the pasta in boiling, salted water until it is “al dente.” Drain, and toss the pasta with the sauce and grated cheese.

Serve immediately, garnishing with basil leaves. Enjoy!

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