Archives: Recipes

Ingredients

For the Roasted Strawberries:

1 pint fresh strawberries, hulled and sliced
1 tablespoon honey
1 teaspoon balsamic vinegar
Pinch of salt

For the Whipped Ricotta:

1 cup ricotta cheese
1 tablespoon honey
1/2 teaspoon vanilla extract

For Assembly:

4 slices of crusty bread, toasted
Fresh thyme or basil leaves optional
Extra honey for drizzling

Directions

Prepare the Roasted Strawberries: Preheat the oven to 375F 190C. Line a baking sheet with parchment paper. In a bowl, toss the sliced strawberries with honey, balsamic vinegar, and a pinch of salt. Spread the strawberries in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until the strawberries are soft and slightly caramelized. Let cool.

Prepare the Whipped Ricotta: In a medium bowl, combine the ricotta cheese, honey, and vanilla extract.Using a hand mixer or whisk, whip the ricotta until smooth and creamy.

Assemble the Toast: Spread a generous layer of whipped ricotta on each slice of toasted bread. Top with roasted strawberries. Garnish with fresh thyme or basil leaves, if desired, and drizzle with extra honey.

Enjoy this delicious and elegant Roasted Strawberry Whipped Ricotta Toast as a delightful breakfast or snack.

Ingredients

2 naan breads
1 cup cooked chicken, shredded
1/2 cup tzatziki sauce
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 red onion, thinly sliced
1/2 cup feta cheese, crumbled
1 tablespoon olive oil
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley, for garnish

Directions

Preheat your oven to 400°F.

Place the naan breads on a baking sheet and brush them lightly with olive oil. Spread half of the tzatziki sauce evenly over each naan.Top each naan with shredded chicken, cherry tomatoes, cucumber, and red onion. Sprinkle the crumbled feta cheese over the top, followed by dried oregano, salt, and pepper.

Bake in the preheated oven for 10-12 minutes, or until the naan is crispy and the toppings are heated through. Remove from the oven and drizzle with the remaining tzatziki sauce. Garnish with fresh parsley before slicing and serving.

Ingredients

For the Chicken

– 4 boneless, skinless chicken breasts
– 1 teaspoon garlic powder
– 1/2 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 Tbsp extra virgin olive oil
– 2 Tbsp butter
– 3 garlic cloves (minced)
– Juice of 1 lemon (approx 3 Tbsp)
– 1 tsp lemon zest
– 2 Tbsp fresh parsley (for garnish)

For the Linguine

– 12 oz linguine
– 2 Tbsp butter
– 1 garlic clove, minced
– 1/2 c heavy cream
– 3/4 c grated parmesan cheese
– juice of 1/2 lemon (approx 1 1/2 tbsp)
– salt and black pepper
– 1 tsp lemon zest

Directions

1. Bring a large pot of water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside

2. Prepare the chicken. While the pasta cooks, season the chicken with spices. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side, or until golden brown and cooked through (internal temp of 165 degrees F). Remove the chicken and set aside.

3. Make the Lemon Garlic Butter Sauce. In the same skillet reduce the heat to medium and melt the butter. Add the minced garlic and sauté for 1 minute. Store in the lemon juice and zest, scraping up any browned bits from the bottom of the skillet. Simmer for 1-2 minutes. Return the chicken to the skillet and spoon the sauce over the top to coat. Keep warm.

4. Make the Parmesan Linguine. In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Store in the heavy cream and simmer for 2 minutes. Add the parmesan cheese, lemon juice, and zest. Stir until the cheese is melted and the sauce is smooth. Toss the cooked linguine in the sauce, adding reserved pasta water a little at a time if the sauce is too thick. Season with salt and pepper to taste.

5. Assemble and serve. Divide the pasta among serving plates. Top each plate with a chicken breast and drizzle with the lemon garlic butter sauce. Garnish with fresh parsley and serve.

Ingredients

– 3 cups flour, bread or all-purpose* (396 g)
– 1 teaspoon salt (3.5 g)
– 1 teaspoon instant yeast (4 g)
– 1 1/4 cups warm water
– 1/4 cup extra-virgin olive oil, plus more for brushing (43 g)
– Flaky salt, for finishing
– 4 cloves of garlic, minced
– A large sprig of rosemary and parsley, chopped
– Other toppings for pizza (optional)

Directions:

In a large bowl (regular or the bowl of a stand mixer,) stir together the flour, salt and yeast. Make a well in the middle of the bowl and add the warm water and oil. Stir together until the mixture forms a shaggy mass. If using a stand mixer, use the dough hook and and mix on low speed for 3-4 minutes.

If mixing by hand, turn dough onto a lightly floured surface and knead until the dough is soft and smooth, 6-8 minutes. (If dough feels sticky sprinkle on additional flour.)

Transfer the kneaded dough into a lightly oiled bowl, cover with a clean towel, and let proof for 30-60 minutes, until almost doubled in volume.

Preheat your grill, (or you could use a grill pan.)

Divide the dough into 4 even pieces with oiled hands. Smush a clove of minced garlic into each round. Make sure the dough is covered with oil on both sides.

When the grill is ready, place the dough rounds onto the grate with the garlic side up. (They can lose shape a bit, it’s Ok if they aren’t perfect.)

Grill for 3-4 mins per side, checking to make sure the bottom is golden before flipping.

When done, brush with olive oil and sprinkles with flakey sea salt and fresh herbs. Enjoy your flatbread warm or at room temperature.

TIPS: Want to take your flatbread game to the next level? After brushing with olive oil, add your favorite toppings, toss it into the oven and enjoy a fresh, homemade flatbread pizza. This can be a fun activity to enjoy with friends and family.

Recipe and Photo Credit Daen’s Kitchen

Ingredients

Cookies

2 cups white all purpose flour sifted
1 tsp baking powder
1 tsp salt
1 cup icing sugar sifted
1/3 cup olive oil
1/2 cup lemon juice
2 lemons zested
1 egg room temperature

Lemon Drizzle

1/2 tbsp lemon juice
lemon zest for sprinkling
1 cup icing sugar

Directions

Cookies

Preheat your oven to 350 degrees.

Sift flour, baking powder and salt into a bowl and set to the side. Beat the icing sugar, olive oil, lemon zest and juice in a free standing mixer on a medium speed until all ingredients are well mixed. The mixture will take on a bright yellow colour and smooth texture. Add in the egg and mix until well combined. Using a spatula, scrape down the sides of the bowl to ensure everything is well mixed.

Turn the mixer down to low and add in one third of the flour mixture. Repeat this step two more times until all the flour mixture has been added and everything is well combined.

Pre-line a baking tray and grease with olive oil. Add a teaspoon of mixture to your hands and roll into a ball then place onto the tray. The cookie batter should be thick enough for this to be done however, if it will not hold you can simply place it straight onto the baking tray. As the batter will be quite sticky, try coating your hands with Ultra Premium Olive Oil so they are generously greased and the batter is easier to roll. This step also coats the cookie batter in some of that lovely olive oil. Leave a generous amount of space in between each cookie as they will expand when baking. You will need two medium sized baking trays.

Bake your cookies for 15 – 16 minutes. Leave your cookies to cool on a cooling rack and pour the lemon drizzle and a sprinkling of lemon zest onto each individual cookie.

Lemon Drizzle:

Mix your icing sugar and lemon juice together until you have a smooth and pouring consistency. You can always add more lemon juice if your drizzle is too thick or more icing sugar if it is too thin.

Recipe and Photo Credit The Spruce Eats

Ingredients

– 1/2 pound feta cheese
– 2 tablespoons extra-virgin olive oil
– 2 tablespoons fresh herbs (e.g., oregano, parsley, thyme, mint, dill)
– 1 teaspoon red pepper flakes, optional

Directions

Place feta on a medium-sized plate or serving platter. Drizzle olive oil over the top. Sprinkle the herbs and red pepper flakes on the feta.If you use fresh herbs, you can garnish the plate with leftover sprigs of herbs. Serve with a sliced baguette or crackers.

Ingredients

Dijon Dressing

1/3 cup extra virgin olive oil
2 lemons
1-2 garlic cloves, minced
3 tsp dijon mustard
1 tsp sumac
1/2 paprika

Chicken Salad

3/4 lb (12 oz) cooked chicken (shredded)
1-2 shallots (chopped)
2 Clery stalks (chopped)
1 (15 oz.) can marinated artichoke hearts (drained and chopped)
1-2 oz sun-dried tomatoes (chopped)
Approx cup packed, fresh Italian parsley (chopped)
1/3 cup shelled walnuts (chopped)
Salt & Pepper

Directions

Make the Dressing: In a mixing bowl, add the olive oil, zest and juice of one lemon, minced garlic, Dijon mustard, sumac and paprika. Whisk to combine and taste. Add the juice from the scone lemon if desired.

Mix the Salad: In a large bowl, combine the chicken, shallots, celery, artichoke hearts, sun-dried tomatoes, parsley, and walnuts. Season with salt and pepper.

Combine the salad and dressing, then toss to combine. Serve immediately or for best flavor, cover and refrigerate for an hour before serving.

Ingredients

1 Tbsp olive oil
1 lb ground chicken
1 pinch salt & pepper
1 lb shiitake mushrooms *any mushrooms will work, just be sure they’re finely chopped*
1 yellow onion diced
1 cup matchstick carrots
1 can water chestnuts (finely chopped)
4 green onions (sliced)
1 head leaf lettuce (romain or iceberg will also work)

Sauce

1/4 cup low sodium soy sauce
1 tbsp sesame oil
1 tbsp honey
4 cloves garlic (minced)
1 tbsp freshly minced ginger (sub 1 tsp dried if needed)
1 tsp sriracha (optional)

Directions

In a large pan over med-high heat, heat olive oil. Add ground chicken, seasoning with salt and pepper. Cook for 2-3 minutes until lightly browned. Next add mushrooms, onion, carrots, and water chestnuts. cook until vegetables are softened

Mix sauce by adding all ingredients together and stirring. Add sauce and green onions together with chicken and veggie mixture. Cook together until combined (1-2 minutes). Remove from the heat and allow time for mixture to cool.

Add chicken mixture to lettuce leaves. Serve and enjoy!

Ingredients

1 pound Italian sausage, casings removed
1 onion, chopped
2 cloves garlic, minced
3 cups chicken broth
2 cups heavy cream
1 cup grated Parmesan cheese
2 cups baby spinach
1 cup sliced mushrooms
1 cup diced tomatoes
1 teaspoon dried oregano
1/2 teaspoon dried basil
Salt and pepper to taste
2 tablespoons olive oil

Directions

In a large pot, heat olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it up with a spoon.

Add the chopped onion and minced garlic to the pot, and cook until the onion is translucent, about 3-4 minutes.

Stir in the sliced mushrooms and cook for another 3 minutes.

Add the chicken broth, diced tomatoes, dried oregano, and dried basil. Bring to a simmer and cook for 10 minutes.

Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Cook until the cheese is melted and the soup is creamy.

Add the baby spinach and cook until wilted, about 2 minutes.

Notes: Pairs well with crusty bread or garlic bread for dipping.

Crumble

1 cup whole oats
1 cup all-purpose flour
1/3 cup brown sugar
1/2 cup chopped pecans or walnuts (optional)
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup UP Extra Virgin Olive Oil

Apple Filling

8 large apples (granny smith are ideal to balance the sweetness), peeled and chopped into 1” pieces
1 tbsp granulated sugar
½ tsp ground cinnamon
½ tsp ground cardamom
3 tbsp all-purpose flour

Directions

Preheat oven to 375 degrees.

In a large bowl, add all your dry crumble ingredients, mix well then add in your Durant Arbequina Extra Olive Oil and mix until large clumps form. Set aside.

In another large bowl, add diced apples and spices for your apple mixture. Let stand for 5 minutes then using a slotted spoon, place in a 10” cast iron skillet, leaving the excess liquid in the bowl.

Top your apples with crumble mixture and place cast iron in the oven to bake for 45-55 minutes in center of oven until apple mixture begins to bubble and crumble is browned. If crumble begins to brown too fast, drape with a sheet of foil to finish baking.

Remove from oven, let cool slightly. Scoop and top with ice cream!

Enjoy!