Recipes

• Garlic-Chive Baked Fries

  Cut potatoes into ¼” julinned strips. Rinse well and pat dry. Drizzle with oil and sprinkle with chives, salt, garlic powder and pepper, toss to coat.

  See more

• 

  Savory Glazed Pearl Onions

  In a large skillet, heat oil over medium heat. Add onions, cook and stir for 9-11 minutes or until lightly browned. Stir in remaining ingredients; bring to a boil.

  See more

• 

  Cannellini Bruschetta

  Mix drained beans, lemon juice, mustard, balsamic and sour cream in blender or food processor until smooth. Add olive oil slowly with processor on.

  See more

• 

  Hearty Pita Spinach Salad

  Cut pita breads into strips; arrange in a single layer on an ungreased baking sheet. Combine 2 T. oil with salt and pepper; brush over strips.

  See more

• 

  Roasted Beet & Carrot Salad

  Heat oven to 425. Toss beets with 1 ½ t. oil, spread onto half of large oil covered baking pan.

  See more

• 

  Greek Salad

  Blend oregano, lemon juice, vinegar and oil in a small bowl. Gently stir in cheese. Refrigerate 15 minutes or longer.

  See more

• 

  White Balsamic Honey Vinaigrette

  In a small bowl, whisk all ingredients except the olive oil. Add the olive oil in a slow steady stream, whisking until smooth..

  See more

• 

  Marinated Chicken Breasts

  Marinate chicken in all remaining ingredients for 3-4 hours in the refrigerator. Preheat oven to 400. Remove chicken from marinade and shake off excess, discard remaining marinade.

  See more

• 

  Ravioli with Pesto, Squash and Sage

  In a large saucepan, heat water to boiling, add square and cook 4-5 minutes. Scoop out with a strainer. When water returns to a boil, add ravioli and cook according to package directions.

  See more

• 

  Three Olive Spread

  Combine the olives and garlic in food processor. Pulse to chop, then add balsamic vinegar and oil.

  See more

• 

  Marinated Mushroom Salad

  In a small bowl, combine the first six ingredients. Gradually whisk in oil until blended. Add the mushrooms, tomatoes and olives tossing to coat. Cover and refrigerate 1 hour. Toss with lettuce as desired.