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Recipes with Our Olive Oils and Balsamics

Grilled Salmon with Blood Orange Vinaigrette

4 Salmon Fillets
Sea Salt
Fresh Ground Pepper

½ c Extra Virgin Olive Oil
(Blood Orange, Persian Lime or Eureka Lemon)
3- 4 Tbsp Balsamic Vinegar, to taste
(Traditional, Cranberry Pear, Sicilian Lemon, or Black Current)
fresh ground pepper
sea salt

Lettuce mix of your choice: Romaine, Arugula, mixed greens, spinach, etc.
cherry tomatoes
diced cucumber
thinly slice red onions
diced fresh pears
toasted nuts
½ # goat cheese cut into 4 slices, or crumbled

Grilled Leg of Lamb

1 boneless butterflied leg of lamb (4 to 5 lb.)
1-tbsp Herb de Provence or Tuscan Herb Extra Virgin Olive Oil
6 cloves garlic, sliced
½ -tsp sea salt
½ -tsp freshly ground black pepper
1-tsp rosemary and 2-tsp basil, mixed together (or Mary’s Lamb Seasoning)
~Prepare a charcoal or wood fire in a grill or heat a gas grill to medium high ~Brush the meat with the olive oil
~With a sharp knife, make slits about ½ -inch deep all over the meat
~Insert the garlic slices in the slits
~Rub the meat with the salt and pepper and then sprinkle with the herbs, pressing them into the flesh with the palm of your hand
~When the coals have become coated with white ash, oil the rack and grill the lamb for about 10 min., paying attention to flare-ups so it doesn't char or overcook. Turn and cook another 10 to 20 min. or until an instant-read thermometer inserted in the thickest part of the meat registers 130°F for medium rare
~Transfer the lamb to a carving board or platter (one that will collect the juices) and loosely cover it with foil. Let stand for 10 minutes before carving into thin slices
~Serve with a little of the carving juices spooned over or drizzled with more olive oil, if you like

Greek-Style Chicken with Potatoes

3 -4 lbs chicken legs (can use less)
6 large russet potatoes, peeled and cut into about 3-inch cubes
2-tbsp chopped minced fresh garlic (or add the whole bulb, it’s even better!)
1 large onions, sliced
¾ -cup chicken broth
½ -cup Koroneiki olive oil
2/3-cup Sicilian Lemon Balsamic Vinegar
1 to 2 tbsp dried oregano (or to taste)
1-tsp dried rosemary (or to taste)
Sea salt and freshly ground black pepper
Preheat oven to 375-degrees
Grease a large roasting pan (large enough to hold the chicken)
Rub the chopped garlic into the chicken and season with salt and pepper
Place the chicken, the potatoes and onions into the pan and pour the broth over
In a small bowl whisk together oil, lemon juice, oregano and rosemary
Pour evenly over the chicken and potatoes
Bake for about 1 hour and 15 minutes (could take more or less time depending on the size of chicken pieces) basting occasionally with juices
*NOTE* if you find that either one is cooked before the other (either the chicken or potatoes) then remove to a dish and continue to cook!

Garlicky White Beans

5 whole cloves garlic
3 fresh bay leaves
10 black peppercorns
1 large sprig of fresh rosemary
1 lb. dried white navy beans, rinsed
1 tsp. sea salt
1/4 cup Garlic extra-virgin olive oil
Put the whole garlic, bay leaves, peppercorns, and rosemary in a cheesecloth bag and put them in a large pot along with the beans and salt
Cover by 4 inches with cold water and bring to a boil over high heat
Reduce the heat to low, cover, and simmer until tender, 2 to 2- 1/2 hours (the beans should be very slightly soupy, so add a bit of water during cooking if they become too dry or if they seem too liquidy, drain off some of the liquid)
Stir the olive oil into the beans, and adjust the seasonings as needed
The beans can be made the day before and reheated

Garlic/Balsamic Chicken

4 skinless, boneless chicken breasts
Sea salt and Fresh ground pepper, to taste
¾ -lb fresh mushrooms, sliced
2-tbsp all-purpose flour
2-tbsp Bold Extra Virgin Olive Oil (Cerasuola, Leccino, Nevadillo Blanco, Picual)
6 cloves garlic
¼ -cup Balsamic (Espresso, Fig, Honey Ginger, Pomegranate or Traditional)
¾ -cup chicken broth
1 bay leaf
¼ -tsp dried thyme
1 -tbsp butter
Season the chicken with salt and pepper
Season the flour with salt and pepper and dredge the chicken in the flour mixture
Rinse the mushrooms and pat dry
Heat oil in a skillet over medium high heat and sauté the chicken until it is nicely browned on one side (about 3 minutes)
Add the garlic
Turn the chicken breasts and scatter the mushrooms over them
Continue frying, shaking the skillet and stirring the mushrooms
Cook for about 3 minutes and then add the vinegar, broth, bay leaf and thyme
Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally
Transfer the chicken to a warm serving platter and cover with foil and set aside
Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes
Swirl in the butter and discard the bay leaf
Pour the mushroom sauce mixture over the chicken and serve

Fig Balsamic Glazed Chops

½ cup fig preserves
½ cup red wine
¼ cup Fig Balsamic Vinegar*
2-tsp chopped fresh rosemary
1-tbsp bold extra virgin olive oil (Cerasuola, Leccino, Nevadillo Blanco or Picual)
½-tsp ground pepper
1-tsp sea salt
4 Center Cut Thick Pork Chops
~Combine the salt and pepper and press into chops. Set aside
~Whisk together preserves, wine, vinegar and rosemary in small saucepan
~Bring to a boil over medium heat
~Lower heat and simmer until reduced by half, approximately 15 minutes, stirring occasionally
~Heat skillet over medium-high heat
~Add oil and brown chops, approximately 2 minutes per side
~Reduce temperature to medium and spoon black cherry glaze on top of each chop
~Cover and cook 10 to 12 minutes or until internal temperature reaches 150°-155°F, turning after 6 minutes
~Serve with a drizzling of the glaze over the chops
*this would also be fabulous with Black Cherry, Blueberry or Cinnamon Pear

Disappearing Dinner Rolls

2 cups warm water (110-115°)

2/3-cup instant nonfat dry milk

4-tsp instant dry yeast

¼-cup sugar
2-tsp salt

1/3-cup Whole Fruit Blood Orange Olive Oil

1 egg, room temperature

5 ½-cups bread flour
Melted butter for brushing (optional)
~In the bowl of your stand mixer using the paddle attachment, combine the water and the milk powder and stir so the milk dissolves
~Add the yeast, sugar, salt, olive oil, egg and 2 cups of the flour, mixing on low to combine and then on medium for 2 minutes
~Stop the mixer and add 2 more cups of flour, mixing on low to combine and then on medium for another 2 minutes
~Stop the mixer and change to the dough hook. Mix on medium low while adding the remaining 1 ½-cups of flour until the dough cleans the sides of the bowl. Knead another 2 minutes
>~Lift the dough from the bowl and rub bowl with oil
~Return the dough to the bowl and then turn dough over to coat with oil
~Cover with plastic wrap and allow to rise until double in size (approximately 1 hour)
~Form the dough into two balls and place on floured cutting board or counter
~Roll out each ball into a circle a little over 12-in diameter
~Using a pizza cutter, cut each circle into 16 pie wedges
~Roll each wedge from the outside of the circle toward the center
~Place rolls with the tip downward on parchment lined pans
~Allow dough to rise until double in size (approx. 1/2 hour)
~Bake at 375° for 12 minutes or until nicely browned
~Brush with melted butter while still hot (optional) and cool on wire rack

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