Chicken Avocado Caprese Salad

Ingredients:

Marinade/Dressing:

• 1/4 cup SOOC 18 year Traditional Balsamic Vinegar
• 2 tablespoon SOOC Basil Olive Oil
• 2 teaspoon honey
• 1 teaspoon minced garlic
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Salad:

• 4 chicken thigh fillets, skin removed (no bone)
• 5 cups Romaine lettuce leaves, washed and dried
• 1 avocado, sliced
• 1 cup cherry or grape tomatoes, sliced
• 1/2 cup mini mozzarella
• 1/4 cup basil leaves, thinly sliced
• Salt and pepper to taste

Directions:

1. Whisk marinade ingredients together to combine. Place chicken into a shallow dish; pour 4 tablespoons of the dressing / marinade onto the chicken and stir around to evenly coat chicken. Reserve the untouched marinade to use as a dressing.
2. Heat about one teaspoon of oil in a large skillet over medium-high heat, or grill marinaded chicken until golden, crispy and cooked through. Once chicken is cooked, set aside and allow to rest.
3. Slice chicken into strips and prepare salad with lettuce, avocado slices, tomatoes, mozzarella cheese and chicken. Top with basil strips; drizzle with remaining dressing; season with salt and pepper.

 

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Lemon Olive-Oil Cake

Ingredients:

• 3/4 cup SOOC EVOO Olive Oil (can use SOOC Lemon Olive Oil), plus additional for greasing pan
• 1 large lemon
• 1 cup cake flour (not self-rising)
• 5 large eggs, separated, reserving 1 white for another use
• 3/4 cup plus 1 1/2 tablespoon sugar
• Blueberries or Strawberries to garnish (optional)
• Special equipment: a 9-inch spring-form pan; parchment paper

Directions:

1. Put oven rack in middle position and preheat oven to 350 º F. Grease springform pan with some oil, then line bottom with a round of parchment paper. Oil parchment.
2. Finely grate enough lemon zest to measure 1 1/2 teaspoon and whisk together with flour. Halve lemon, then squeeze and reserve 1 1/2 tablespoons fresh lemon juice.
3. Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes. Reduce speed to medium and add olive oil (3/4 cup) and reserved lemon juice, beating until just combined (mixture may appear separated). Using a wooden spoon, stir in flour mixture (do not beat) until just combined.
4. Beat egg whites (from 4 eggs) with 1/2 teaspoon salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add 1/4 cup sugar a little at a time, beating and continue to beat until egg whites just hold soft peaks, about 3 minutes.
5. Gently fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.
6. Transfer batter to springform pan and gently rap against work surface once or twice to release any air bubbles. Sprinkle top evenly with remaining 1 1/2 tablespoons sugar. Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 45 minutes. Cool cake in pan on a rack 10 minutes, then run a thin knife around edge of pan and remove side of pan. Cool cake to room temperature, about 1 1/4 hours. Remove bottom of pan and peel off parchment, then transfer cake to a serving plate.
7. Garnish with Blueberries or Strawberries (optional)

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Quinoa Salad with Lime Vinaigrette

Ingredients:
Salad:
1 cup quinoa, rinsed (or pre-washed)
½ teaspoon salt
1 red bell pepper, cut into bite-sized strips
1 carrot, peeled and grated
1 cucumber, seeded and diced
2 scallions, white and green parts, finely sliced
¼ cup freshly chopped cilantro
2 tablespoons fresh chopped basil (optional)

Dressing:
¼ cup freshly squeezed lime juice (approximately 3 limes)
2-1/2 teaspoon Asian fish sauce
2-1/2 tablespoons SOOC Persian Lime Olive Oil
¼ -½ teaspoon crushed red pepper flakes (use less if you don’t like heat)

Instructions:
Add quinoa, salt and 1-2/3 cups water to a medium saucepan. Bring to a boil and then reduce heat to low, cover, and cook for 15 minutes, until the water is adsorbed and the quinoa is cooked. You will know it is done when the little “tails” sprout from the grains. (If necessary add 1-2 tablespoons more water if the quinoa is not cooked by the time all the liquid is adsorbed) Transfer to a service bowl and let cool in the refrigerator.
In the meantime, make the dressing by combining the lime juice, fish sauce, Olive Oil, and crushed red pepper. Whisk.
Once the quinoa is cool, add the red bell peppers, carrots, cucumbers, scallions, fresh herbs and dressing. Toss well, then taste and adjust seasoning. Chill in the refrigerator until ready to serve. Salad will keep for several days refrigerated.

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Olive Oil Cake with Stawberries

Ingredients:

Cake:

1 cup sugar

1 ½ cup flour

2 tsp. baking powder

¼ tsp. salt

3 eggs

¾ cup plain Greek yogurt

½ cup SOOC Lemon Olive Oil

Strawberry Topping:

2 pints fresh strawberries

Lemon juice to taste

Whip cream topping

Directions:

Preheat oven to 350 degrees F.

Prepare an 8 ½” x 4 ½” loaf pan with oil and a piece of parchment paper large enough to form an overhang along the length of the pan.

Whisk together the eggs, sugar, yogurt and vanilla.

Sift the flour, baking powder and salt into the egg mixture and stir.  Add the olive oil and stir until blended. Pour into the prepared pan and bake for 55 to 60 minutes.  Test with toothpick to make sure the cake is fully cooked in center.

Cool the cake for about 10 minutes and lift it gently out of the pan. Remove the parchment and let cool completely.

Slice the strawberries and add the lemon juice to taste.  Let them sit for about half an hour.

Add strawberries and whip cream topping to each slice of cake.

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Blood Orange Grilled Salmon

Ingredients:

1 to 1 1/2 pounds salmon filet with skin on (sockeye salmon is great if still in season)
1/4 C SOOC Blood Orange Olive Oil
1/4 C SOOC Tangerine Balsamic Vinegar
4 garlic cloves (minced)
2 Tablespoons fresh herbs chopped (chives, cilantro and parsley or whatever your herb garden is plentiful of)
Dash red pepper flakes (depending on the level of spice you want)
Salt and pepper to taste

Instructions:

Marinate your salmon filet with the Blood orange olive oil and the tangerine balsamic for up to two hour or if time doesn’t allow then baste your filet before grilling…..marinating adds more flavor. Sprinkle filet with mixture of remaining ingredients.
Preheat your grill to approximately 400 to 450 degrees or on high.
Place salmon steaks skin side down on grill for 3-5 minutes or until skin gets dark and crispy. Then place the filet on a piece of aluminum foil for remainder of cooking time for 6-8 minutes (depending on thickness of the filet). Press on the thickest part of the filet with a fork and it should still feel somewhat soft and squishy with creamy fluids releasing. Do not overcook the filet…..salmon is a fatty fish and will still be very moist but fully cooked.
I always drizzle a little more tangerine balsamic over the filet on the plate as we’ll for added flavor. Enjoy!

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Vinaigrette Dressings

Cherry Lime Vinaigrette Dressing

• 1 cup SOOC Persian Lime Olive Oil
• 1/4 cup dried cherries
• 1/4 cup SOOC Black Cherry Balsamic Vinegar
• 1 tsp Dijon mustard
• 1/2 tsp sea salt

Directions: Combine cherries with balsamic vinegar and let sit for 15 minutes. Combine with remaining ingredients and whisk together. Serve immediately or refrigerate.

Honey Lime Vinaigrette Dressing

• 1/3 cup SOOC Persian Lime Olive Oil
• 2 Tbsp Honey
• 1 Tbsp Fresh Lime Juice
• 3 Tbsp SOOC Cranberry-Pear White Balsamic Vinegar (or you can use your favorite SOOC White Balsamic Vinegar)
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Directions: Whisk together all ingredients, serve immediately or refrigerate.

Asian Butternut Squash Seed Oil (or Pumpkin See Oil) Dressing

• 1/2 cup SOOC Butternut Squash See Oil or SOOC Pumpkin Seed Oil
• 1/2 cup SOOC Blackberry Ginger Balsamic Vinegar
• 1 tsp Dijon mustard (or horseradish mustard)
• 1/2 tsp sea salt

Directions: Whisk together all ingredients. Serve immediately or refrigerate.

 

 

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Olive Oil Pizza Dough

Ingredients:

• 4 1/2 cups All Purpose Flour
• 2 cups warm 110 degree water
• 1/3 cup SOOC Extra Virgin Olive Oil (natural or flavored)
• 1 tablespoon fine sea salt
• 1 tablespoon sugar
• 2 1/2 teaspoons active dry yeast

Directions:

If using a bread machine follow the instructions for adding ingredients to the machine.  If mixing in a mixer or by hand, combine the sugar and water and yeast in a large bowl or mixer bowl.  Allow to sit for five minutes.    Add the olive oil and salt.  Begin mixing in the flour.  It will be fairly wet but avoid the temptation to add more flour.  Knead for approximately 3 minutes until the dough is relatively smooth and cohesive.  Allow to rise for 1 hour covered in a warm place.  Divide and shape or roll the dough in to two large thin crust pizzas or three medium thin crust pizzas.  Depending on how hot you can get your oven or grill, the cooking time will be anywhere between 5-10 minutes.  You are looking for golden brown crust and bubbling cheese.

makes enough dough for 2 large or three medium thin crust pizzas

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Almond-Cilantro Sauce

Sauce:

• 1/3 cup blanched almonds
• 4-5 tsp. anchovy paste (optional)
• 2 garlic cloves, peeled
• 2 Tablespoon SOOC Butter Olive Oil
• ½ cup SOOC Extra Virgin Olive Oil (I used Garlic Olive Oil)
• 2 tsp. SOOC white balsamic vinegar (I used Sicilian Lemon)
• ½ cup coarsely chopped cilantro (or more to taste)
• 1-2 tsp. red pepper flakes (optional)
• Sea salt and ground black pepper to taste

Directions for sauce:

In a small frying pan, toast nuts over low heat, shaking often, just until golden and fragrant. Set aside to cool.

In a food processor, combine almonds, anchovy paste if using, garlic and butter olive oil, pulse until smooth. Mix in Extra Virgin Olive Oil and then white balsamic vinegar. Mix in cilantro and red pepper flakes (if using).

Spoon sauce around each wedge of Whole Roasted Cauliflower.

 

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Chicken, Ham and Shrimp Jambalaya

Ingredients:

2 lbs skinned and boned chicken breast (cut into 1 inch cubes)

1 tsp sea salt

¼ tsp fresh ground black pepper

3 Tbsp SOOC Garlic Olive Oil

2 Tbsp SOOC  Hojiblanca Olive Oil (or any natural EVOO)

2 lbs cooked ham (cubed into 1 inch cubes)

5 cloves garlic (chopped)

2 medium chopped white onion

1 green bell pepper (chopped)

1 red bell pepper (chopped)

3 (14.5oz) petite diced tomatoes

2 ½ cups chicken broth

4 green table onions (chopped)

2 Tbsp chopped fresh parsley

2 C uncooked long grain rice

2 tsp dried basil

1 tsp dried thyme

¾ tsp cayenne ( or ¼ tsp more if you like spicy)

2 lbs peeled and deveined raw shrimp

Directions:

1. Heat the garlic olive oil in a large Dutch oven over medium heat.
2. Add chicken breast and sauté’ until no longer pink and then remove to a separate dish
3. Heat Hojiblanca Olive oil and add onions, bell peppers and garlic; sauté until beginning to soften
4. Add chicken back in along with tomatoes and their juices, ham, and spices
5. Bring to a boil while gradually stirring in rice and shrimp; cover pot
6. Reduce heat to medium low; simmer until rice is tender and most liquids are absorbed, about 25 minutes.
7. Season with salt and pepper and if you desire my kick sprinkle with powdered cayenne.

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Whole Roasted Cauliflower

Ingredients:

1 Large cauliflower

SOOC Extra Virgin Olive Oil (Garlic or Tuscan Herb are great)

Sea Salt

Directions for Roasted Cauliflower:

Heat the oven while you prepare the cauliflower: Place heavy oven-proof skillet (a cast iron skillet works well) or a baking sheet in the oven and turn the heat to 375 degrees.

Place a small pan of hot water on the lower rack of the oven to create steam.

Break off and discard the outer leaves from the cauliflower. Cut off the bottom of the stem, then use the tip of a small, sharp knife to cut off the leaves close to the stem. Carefully cut out the hard core of the cauliflower, near the bottom. Leave the main stem intact and make sure not to cut through any of the florets.

Rinse the cauliflower (leave the water clinging to the outside: and place on a work surface, core side up. Drizzle with olive oil and rub over the cauliflower until evenly coated. Sprinkle with sea salt.

Place the cauliflower on the hot skillet in the oven, core side down, and cook until very tender all the way through when pierced with a knife, at least 1 hour or up to 2 hours. During the cooking, baste 2 or 3 times with more olive oil. It should brown nicely. If you have a convection feature or broiler, use it toward the end of baking to brown the crust.

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