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20171025_222318Ingredients:  
1 1/2 cup whole wheat flour
1 cup loosely packed brown sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup canned pumpkin
1/2 cup SOOC Extra Virgin Olive Oil (Butter or a mild natural EVOO)
2 large eggs, beaten
1/4 cup water
1/2 cup walnut pieces
1/2 cup raisins or chocolate chips

Directions:
Preheat oven to 350 degrees F. Position a rack in the center of the oven.
Lightly coat a 9 x 5 inch load pan with olive oil.
Combine the flour, brown sugar, baking soda, cinnamon and the salt in a mixing bowl and stir with a fork or whisk until thoroughly combined. Be sure to break up any lumps of brown sugar.
Combine the pumpkin, olive oil, and eggs in a separate bowl with 1/4 cup of water. Beat until perfectly blended. Stir in the nuts and raisins or chocolate chips.
Gently stir the dry ingredients into the liquid ingredients just until combined. Do not over mix or the bread will not rise.
Pour the batter into the loaf pan and bake for 50-60 minutes, until a toothpick or cake tester inserted into the center comes out clean. Let the bread cool in the pan slightly, 5-10 minutes. Turn out onto a rack and cool thoroughly.

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salad 4Ingredients:
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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