Recipes

• Easy Paella

  In a medium bowl, mix together 2 T. olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat.

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  Asparagus with Lemon Balsamic

  Preheat oven to 400. Place asparagus in 9×13 pan. Sprinkle with oil, salt and pepper; toss to coat. Bake until lightly brown 15-20 minutes.

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  Tomato with Parsley

  Process garlic, olive oil, vinegar, salt and Pepper in a food processor. Pour dressing Over parsley.

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  Roasted Carrots and Parsnips with Honey and Balsamic

  Preheat oven to 400. Coat a dish with olive oil. Peel and slice the carrots and parsnips into spears. Place in dish and drizzle with oil.

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  Tomatoes with Balsamic Vinaigrette

  In a bowl, gently combine the tomatoes and onion. In a jar with a tight lid, combine the vinegar and seasoning.

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  Saffron Rice

  Heat oil in a medium pot over medium heat. Cook and stir onion until golden. Add rice, and stir to coat.

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  Balsamic-Glazed Green Beans

  Cook beans and cranberries in simmering water in skillet 4-5 minutes until beans are tender crisp. Drain, rinse with cold water to stop the cooking.

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  Parmesan Broccoli

  Preheat oven to 450 with a baking sheet on the lower rack. Blanch 1 head chopped broccoli in boiling water with salt and sliced garlic for 1 minute; drain.

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  Oven Fries

  Set the oven for 400 degrees. Cut the potatoes lengthwise into ¼” slices. Cut across the slices to make thin matchsticks.

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  Cranberry Spinach Salad

  In a medium pan, melt butter. Cook and stir almonds in butter until lightly toasted. Remove from heat and let cool. In a large bowl, combine the spinach with the almonds and cranberries.

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  Warm Walnut Vinaigrette Salad

  Combine 1 ½ c. walnuts and apple cider in blender and puree. Pour mixture into large bowl. With a wire whisk, blend in the white Balsamic vinegar, honey and dry mustard.

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  Mixed Greens with Berry Dressing and Toasted Walnuts

  Place all dressing ingredients in blender until smooth. Cover and refrigerate. Just before serving in large bowl, toss greens, dried cherries, berries and onion.

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  Fresh Fig, Prosciutto, and Arugula Salad with Parmesan Shavings

  In a small bowl whisk together vinegar, mustard, pepper and salt to taste for vinaigrette.

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  Spinach and Tangerine Salad

  Tear the washed spinach into bite sized pieces. Slice the green onions. Peel and section the tangerines and cut each section in half.

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  Summer Chicken Salad with Raspberry Vinaigrette

  Place the greens, chicken, peas, berries and celery in a large bowl. In a small bowl, whisk the oil, balsamic and seasonings.

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  Apple-Cranberry Salad Toss

  Toss 1 package mixed greens with 2 sliced apples, ¾ cup dried cranberries, ¾ cup toasted walnut halves and 2 sliced green onions.

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  Sesame Strawberry Spinach Salad

  Whisk together sesame seeds, sesame, oil poppy seeds, onion, paprika, oil and vinegar. Refrigerate until chilled.

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  Sensational Summer Salad

  Preheat outdoor grill and lightly oil grate. Grill chicken breasts until no longer pink. Remove and set aside to cool and then dice.

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  Mixed Green Salad with Strawberry Dressing

  Mash enough strawberries to measure 1/3 cup. Place remaining strawberries in large bowl. Add greens, cheese and nuts.

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  Spinach Salad w/Cranberries

  Mix vinaigrette in air tight fitting jar and shake until well combined. Drizzle over salad.

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  Spinach, Pear and Shaved Parmesan Salad

  Combine spinach, pear and cheese. For dressing whisk together remaining ingredients and drizzle over salad.

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  Greens with Bacon & Cranberries

  In a small bowl, whisk the first six ingredients; set aside. Just before serving, place the salad greens in a large bowl.

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  Spinach Salad with Peaches and Pecans

  Preheat oven to 350. Arrange pecans single layer on a baking sheet and roast for 7-10 minutes until they just begin to brown.

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  Caprese Panini

  Heat oil in a nonstick skillet over medium heat. Add tomatoes, capers and pepper flakes; sauté until just starting to break down, about 3 minutes.

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  Basic Vinaigrette

  Place all ingredients except olive oil in a small food processor. While running, pour the oil slowly through the top. Keep chilled.

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  Raspberry Vinaigrette

  Blend raspberry vinegar, shallots and honey mustard together in a food processor. With motor running, add olive oil in a steady stream until mixture emulsifies.

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  Pomegranate Vinaigrette

  Combine all ingredients except oil, salt and pepper. Whisk in olive oil. Add salt and pepper for taste.

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  Balsamic Chicken Breasts

  Preheat oven to 400. Place the potatoes on a baking sheet; drizzle olive oil over potatoes and season with salt and pepper. Place the chicken in a baking dish.

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  Tangerine Chicken Stir Fry

  Heat oil in a wok. Saute chicken until almost cooked through. Add pepper and snow peas, stir fry until chicken is cooked through and veggies are tender.

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  Zesty Grilled Garlic-Herb Chicken

  Place chicken in a shallow dish. In a medium bowl, mix together the oil, sugar, honey, saffron, garlic, basil, thyme, cayenne pepper, salt, oregano, parsley and sage.

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  Grilled Garlic Herb Chicken

  Place chicken in a shallow dish. In a medium bowl, mix together remaining ingredients. Pour the mixture over the chicken.

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  Hearty Omelet

  In a bowl, whisk eggs, whites, turkey ham, parsley and salt. In an 8” nonstick skillet or omelet pan, heat 1 t. of oil. Add onions and cook, stirring 2-3 minutes.

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  Pomegranate Balsamic Pork Roast

  In a wide skillet, cook bacon in oil until crisp. Crumble and set aside. Salt and pepper pork to taste. Place potatoes in bottom of crock pot, place pork on top.

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  Pork with Pomegranate-Braised Cabbage

  Slice a pork tenderloin into rounds, press gently to flatten, season with salt and pepper and cook in an oiled pan over medium high heat until browned.

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  Linguine with Chipotle and Red Pepper Sauce

  Heat oil in skillet over high heat. Add onion, peppers sautéing until onions are brown, about 15 minutes.

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  Penne Gorgonzola with Chicken

  Cook pasta according to directions. Meanwhile in large skillet over medium heat, brown chicken in oil. Add garlic, cook 1 minute longer.

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  Halibut Wrapped in Prosciutto with Polenta and Truffle Oil

  Preheat oven to 400. Season halibut with salt and pepper. Wrap 1 slice prosciutto around 4 oz. fish piece. Refrigerate until needed.

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  Pistachio Crusted Salmon with Balsamic Vinegar Reduction

  Heat oven to 350. In a small bowl, mix together mustard and maple syrup; set aside. Place pistachios in a small, sealed bag and break them into small pieces with a rolling pin.

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  Seafood Paella

  In a pot of lightly salted water, boil the mussels until they open. Drain, and discard unopened mussels. In a separate pot of lightly salted water, boil the prawns and squid until opaque, 3-4 minutes.

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  Warm Salmon and Green Leaf Salad

  Mix together dressing ingredients and set aside. Season the salmon, drizzle with lime juice and broil until thoroughly cooked but still moist.

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  Creamy Pesto Shrimp

  Bring a large pot of water to boil. Add linguine pasta, and cook for 8-10 minutes; drain. In a large skillet, melt the butter over medium heat.

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  Pomegranate Lamb Kebabs

  In a large Ziploc bag, combine balsamic, olive oil, salt, pepper and garlic. Add lamb, squeeze out the air, seal and toss to coat.

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  Pesto Torte

  In medium bowl, beet cream cheese and oil until well blended. Mix pesto and cheese in small bowl.

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  Marinated Mozzarella

  Cut the mozzarella into 1″ cubes. Place in a bowl. Add the parsley, basil, oil and lemon juice and toss to coat. Let sit at room temperature for 3-4 hours before serving.

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  White Bean Soup

  Place beans in heavy large pot. Add enough water to cover beans by 2″. Soak overnight. Drain beans. Heat olive oil in large pot over medium high heat. Add onion, leek, tomato, carrots, celery, garlic and bacon and sauté until vegetables are tender, about 6 minutes. Add beans, chicken stock, chopped thyme and rosemary. Bring soup to boil. Reduce heat to medium-low, cover and simmer until beans are very tender, stirring occasionally, about 1 hour. Working in batches, puree soup in blender until sm

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  Tuscan Pasta and Bean Soup

  Heat oil in saucepan over medium-high heat. Add onion, cook 2-3 minutes or until tender. Stir in tomatoes, broth, beans 1/3 cup water, basil, parsley and pepper. Bring to boil. Add pasta, reduce heat to low. Cook stirring occasionally 12-15 minute until pasta is tender.

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  Tuscan Onion Soup with Shaved Parmesan

  Peel the onions and cut in half lengthwise. Thinly slice crosswise. Trim the leeks and cut in half lengthwise. Slice crosswise in ¼” slices. Place the leeks in cold water and rise to remove dirt. Drain. Reserve the onions and leeks. Unroll the pancetta and dice into ¼” pieces. Heat the oil in a large soup pot. Add pancetta and cook about 5 minutes. Add the onions and leeks. Saute for 20 minutes stirring occasionally. Add the stock and simmer 30 minutes. Stir the vinegar, wine, salt and pepper in

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  Rustic Chicken Soup

  Add the oil to a large heated saucepan. Cook the onion, carrot, celery and garlic for 4 minutes. Stir in the chicken. Cook for 15 seconds, stirring constantly. Add the broth, rice and pepper. Increase the heat to high and bring to a boil. Reduce the heat and simmer covered for 10 minutes. Remove from heat. Stir in the basil and salt. Ladle into soup bowls. Sprinkle with cheeses.

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  Artichoke and Cheese Stuffed Mushrooms

  Preheat oven to 400. Place mushrooms in a large plastic food storage bag. Drizzle in olive oil to coat. Marinade 5 minutes.. Scatter on cookie sheet. Roast 10 minutes, round side up. Season with salt and pepper and flip over. Toss drained artichokes with lemon oil, garlic, nutmeg, thyme, grated cheese and parsley. Generously fill the mushroom caps, mounding the filling up. Top the artichokes with shredded Asiago cheese and return to oven. Cook mushrooms 5 minutes more to melt cheese and set fill

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  Spring Delight Salad

  Preheat broiler. Brush the pepper with the oil and place on a baking sheet. Broil, turning occasionally until black splotches appear on all sides. Remove from heat and wrap tightly in plastic. Set aside for 15 minutes. Remove seeds and pulp, chop. In a large bowl, toss together the pepper, lettuce, spinach, tomatoes, mushrooms, sprouts and oil & vinegar.

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  Asparagus and Macadamia Salad

  Heat oven to 350. Lay prosciutto on counter. Top evenly with 4 bunches of asparagus. Top with cheese and roll up. Place on sprayed baking sheet. Brush with 3 t. olive oil and roast 10-15 minutes. Heat 2 t. olive oil in a skillet, add macadamias and sauté 2 minutes. Whisk in nut oil, vinegar and pepper. Place escarole on plates. Top with each bundle. Drizzle with dressing and serve warm.

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  Tomato Salad with Lavender Dressing

  Slice the tomatoes in rounds (reserve liquid for vinaigrette) and let sit for 30 minutes. To make vinaigrette combine reserved liquid, oil balsamic and garlic, salt and pepper. Divide the arugula equally among four salad plates. Place the tomato rounds on top of the arugula. Sprinkle with feta and top with the dates. Cover and chill until ready to eat. Serve vinaigrette on side.

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  Mexican Chicken Casserole

  Combine broth and 1 can chilies in a large skillet, bring to a boil. Add chicken, reduce heat and simmer about 15 minutes, until done. Remove chicken from liquid, reserving liquid and cool chicken. Spread meat and set aside. Preheat oven to 350. Heat oil in skillet and add 1 can chilies and onion, sauté 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey jack cheese, cream cheese and enchilada sauce; stir well. Stir in chicken, cook 2 minutes and remove from heat. Place 4 tortil

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  Strawberry Balsamic Salad

  For dressing, place balsamic, mustard, garlic salt and pepper in mini food processor. Blend. Slowly add oil and blend. Refrigerate until needed. Mix lettuce, onion, almonds, strawberries and cheese. Serve with dressing.

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  Well-Dressed Salmon – Rachel Ray

  On a cutting board, dice cucumber into ¼” pieces. Seed and dice tomatoes into ¼” pieces. Combine the cucumber, tomatoes and half the onions in a bowl and reserve. In a small bowl, whisk together mustard, sugar and vinegar and half the onions. Whisk in olive oil. Stir in dill and seasonings to taste. Season the salmon with seasonings. Heat a skillet with a drizzle of oil over medium heat. Place salmon in pan and cook until golden, flip and cook other side. Transfer salmon to plate and top with cu

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  Spicy Salmon and Caramelized Onions

  Combine the peppers, paprika, garlic, mustard, b. sugar, onion powder and salt in a small bowl. Stir in 1 T. of oil to make a paste. Spread the paste over fillets and marinate 30 minutes in refrigerator. Heat the remaining oil in a small pan. Stir in onion and cook until tender, about 10 minutes. In a separate pan, cook salmon about 4 minutes per side, until done. Pour onions and oil over the salmon to serve.

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  Spanish Picual Extra Virgin

  Preheat oven to 400. Lightly grease 9×13″ pan. Place potatoes in pot, bringing to boil, cook 10 minutes. Drain and mash with milk and butter. Heat oil in skillet, fry onion and carrots, season with salt, pepper and chili powder. Stir in cream and parsley. Remove from heat. Place in dish and pour cream and vegetable mixture over fish, then cover with mashed potatoes. Sprinkle with cheese and bake for 40 minutes.

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  Spaghetti with Clams

  Bring large pot of salted water to boil. Heat bacon in skillet over medium heat. Cook until crisp. Remove to paper towels. Add oil and garlic to skillet. Cook 2 minutes stirring, stir in spinach and cook 3 more minutes. Meanwhile add spaghetti to boiling water. Cook 6 minutes and drain. Return to pot. Stir clams with their juice and pepper flakes into skillet with spinach. Cook 3 minutes. Add spinach mixture to pasta along with lemon juice. Toss to combine; serve with lemon wedges on

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  Shrimp Tortellini Pasta Toss

  Cook tortellini according to package directions, adding the peas during the pasta 5 minutes of cooking. In a large skillet, sauté shrimp in 2 T. oil for 2 minutes. Add garlic, cook 2 minutes longer until shrimp turn pink. Drain tortellini mixture, add to skillet. Stir in the seasonings, remaining oil and toss to coat.

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  Shrimp in Olive Oil, Lemon and Rosemary

  Boil shrimp in boiling water 2-3 minutes. Drain and rinse under cold water. Peel and devein shrimp. Dry well and place in bowl. Combine oil, juice, chopped rosemary and salt and pepper. Mix well and pour over shrimp. Marinate 20-30 minutes and serve. Garnish with rosemary sprigs, if desired.

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  Seafood Stew

  In a medium saucepan, combine oil and garlic, cook until garlic is fragrant. Add fennel and cook stirring until soft. Add tomato, salt and pepper until tomato is breaking down, about 3 minutes. Stir in broth and bring stew to a gentle boil. Reduce to a simmer. Gently fold in seafood. Return to a simmer and cook until seafood is opaque throughout. Serve stew topped with fennel fronds and a drizzle of oil, with bread alongside.

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  Scallops in Sage Cream

  Sprinkle scallops with salt and pepper. In a large skillet, sauté scallops in 2 T. oil for 2 minutes on each side. Remove and keep warm. In the same skillet, sauté shallots in remaining oil until tender. Add cream, bring to a boil. Cook and stir for 30 seconds until slightly thickened. Return scallops to the pan, heat through. Stir in sage. Serve with pasta if desired.

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  Oregon Tuna Melt

  In small bowl, mix tuna, onion, oil, vinegar, basil, salt and peppers. Heat griddle. Spread inside with mustard and mayo and top with cheese. Spread tuna salad. Close and spread oil on outside of bread. Cook on griddle until cheese is melted.

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  Pan-Seared Swordfish with Tomatoes, Olives, and Capers

  Heat oil in deep skillet over medium high heat. When oil is hot, add swordfish. Brown it well on all cut sides, about 2 minutes per side, sprinkling steaks with salt and pepper (it should take no longer than 8 minutes). Remove swordfish to a plate. Turn heat down to medium; add garlic, capers, pepper flakes and olives. Cook, stirring constantly, 1 minute. Add tomatoes with their juice and bring mixture to a boil. Gently slide swordfish back into the sauce; cook turning once, until tender and jus

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  Herbed Swordfish Steaks

  In a large shallow dish, mix together the parsley, oil, lemon juice, garlic, oregano, mustard, thyme and pepper. Add steaks turning to coat well; cover and marinate for 1 hour in refrigerator, turning often. Remove steaks, reserving any marinade. Cook on a greased grill on high heat about 3-4 minutes per side or until the fish flakes easily. While cooking, brush with reserved marinade.

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  Ginger Fish Fillets

  Dredge fillets in flour. Stir fry ginger and garlic in oil in skillet over medium heat for 3 minutes. When garlic is lightly browned, add fish and sauté for 3 minutes a side. Combine balsamic, sherry and broth. Pour over fish. Cover and cook over moderate heat for 10 minutes. Add scallions and cook, uncovered for 5 more minutes until flaky.

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  Cheese Ravioli with Crab and Garlic

  Cook ravioli according to package directions. Drain. In a small skillet sauté garlic in oil over medium heat. Set aside. In a medium saucepan, melt 3T butter over low heat, stir in flour, then gradually the milk,cook until smooth. Add salt pepper and sautéed garlic along with oil. In a small pan heat 1 T. butter, add the crab and toss over low heat just until warmed. Remove from heat. Serve ravioli topped with crab and sauce. Sprinkle with parmesan cheese and serve immediately.

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  Bow Tie Salad with Tuna

  Cook pasta as package directs. Drain; rinse under running cold water. Dressing: Drain tuna into a large serving bowl; reserve tuna. Whisk remaining dressing ingredients into the oil. Add pasta to bowl, then remaining ingredients. Add tuna and gently break up. Toss well to mix and coat. Serve salad at room temperature.

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  Blackened Halibut

  Mix seasonings in a pan. Rub halibut with oil and toss with seasonings. Marinate in the refrigerator 1 hour. Heat grill over high heat, spray grates with olive oil. Grill 3-4 minutes per side.

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  Balsamic Glazed Salmon Fillets

  Preheat oven to 400. Line a baking sheet with aluminum foil and spray with oil. Over medium heat, cook garlic in olive oil until soft. Mix in white wine, honey, balsamic vinegar, mustard and salt and pepper. Simmer uncovered for about 3 minutes until slightly thickened. Arrange salmon fillets on foil lined baking sheet. Brush fillets with balsamic glaze and sprinkle with oregano. Bake in oven 10-14 minutes. Brush fillets with remaining glaze and season. Transfer fillets to platter, leaving the s

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  Baked Swordfish with Tomatoes and Green Olives

  Preheat oven to 450. In a large skillet, heat the oil over moderately high heat until hot but not smoking. Add the swordfish and brown lightly 2-3 minutes per side, seasoning each side with salt and pepper after browning. In the same skillet, cook the onion and celery over moderate heat until translucent 4-5 minutes. Add tomatoes, red peppers. Stir to blend, cover and simmer until the sauce begins to thicken, about 15 minutes. Stir in olives. Spoon the sauce over the fish. Cover the dish wit

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  Baked Fish

  Saute vegetables in olive oil until tender, sprinkle with herbs. Pour in baking pan. Place fish fillets on top of vegetables. Brush with olive oil and sprinkle with salt and pepper. Cover and bake at 400 approximately 20 minutes until fish flakes.

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  Spinach Penne Salad

  In a Dutch oven, cook pasta according to directions. Drain and rinse in cold water; drain again. Meanwhile, in a small bowl, whisk the vinaigrette ingredients. In a large bowl, combine the pasta, spinach, tomatoes, feta cheese, onions and olives. Add vinaigrette; toss to coat. Serve immediately.

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  Smoked Salmon Salad

  Whisk oil and vinegar in small bowl to blend well. Season with salt and pepper. Place greens in large bowl. Toss with enough dressing to coat lightly. Divide greens among 4 plates. Arrange smoked salmon slices over greens on each plate, dividing equally. Drizzle more dressing over salmon. Sprinkle salmon with capers. Garnish salads with red onion and red and yellow tomatoes.

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  Roasted Pepper Salad with Balsamic

  Broil peppers 4” from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes. Peel off and discard charred skin. Remove stems and seeds. Cut into thin strips; place in a large bowl. Add onion. In a small bowl, whisk the oil, balsamic, herbs, garlic and powder, peppers and salt; pour over pepper mixture. Toss and refrige

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  Crunchy Turkey Salad

  In a small bowl, whisk oil, balsamic, poppy seeds and pepper; set aside. Clean lettuce and chop; you should have about 8 cups. Transfer to a medium sized bowl and add turkey, scallions, almonds and noodles. Toss with dressing and serve immediately.

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  Balsamic Chicken with Figs

  Heat skillet with 1 T. oil and sauté chicken breasts until done, place on platter and keep warm. In same skillet, add shallot and sauté 2 minutes. Add balsamic and wine, let simmer until reduces by half. Add beef stock, figs, salt and pepper and cook 3 minutes. Serve over reserved chicken breasts.

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  Cranberry & Bleu Cheese Salad with Grilled Chicken

  Mix salad ingredients in salad bowl. Place balsamic, syrup and salt in a blender and blend until combined. Slowly add oil. Drizzle and toss over salad.

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  Special Occasion Salad

  In a salad bowl, combine spinach, arugula, cherries and almonds. Combine the oil, vinegar salt and pepper; drizzle over salad and toss to coat. Sprinkle with goat cheese. Serve immediately.

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  Mixed Greens with Cherry Balsamic Vinaigrette

  Combine cherries, oil, balsamic, shallots, salt and pepper in a blender. Puree dressing until smooth. In a medium saucepan over medium heat, bring water and sugar to a boil, whisking frequently until syrup forms (about 5 min). Remove from heat; stir in salt and pepper. Add pecans, coating them evenly. Spread pecans evenly on a cooling rack and allow glaze to harden. Assemble salad in large bowl by adding greens, blue cheese, candied pecans and dressing. Toss gently and serve.

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  Filet Mignon with Cherry-Balsamic Reduction

  Heat oil in a small heavy metal pan. Add shallots and cook until they are soft and wilted. Add garlic and stir for 30 seconds. Add the wine, vinegar and cherries. Increase the heat to bring the sauce to a light boil. Let the sauce reduce to half (about 10-12 minutes. It should get thick and syrupy. When the sauce is almost done, preheat broiler. Pat steaks dry and sprinkle salt and pepper on both sides. Broil to desired doneness. To serve, serve steaks on a platter and sauce on the side, or spoo

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  Couscous Salad with Dried Cherries

  In a large saucepan, bring broth to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork; cool. In a bowl, combine couscous, cherries, carrot, cucumber, onions and pine nuts. Shake remaining ingredients in bowl for vinaigrette. Pour over salad and toss to coat. Serve immediately.

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  Martha Stewart’s Blue Cheese Dressing

  Whisk all ingredients until well mixed and serve.

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  Green Apple Spinach Salad

  In a large salad bowl, combine the spinach, apples and raising. In a small bowl, whisk the sugar, vinegar, oil, garlic salt and celery salt. Drizzle over salad and toss to coat. Sprinkle with cashews.

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  BAKED TOMATO ROMANO

  Slice off top of fresh, ripe tomato. Coat bottom of tomato with OLIVE MILL Olive Oil. Sprinkle 1 Tbsp. Italian bread crumbs and 1 Tbsp. grated, Romano or Parmesan Cheese on top. Bake until done. Add 2-3 Tbsp. Boscoli Italian Olive Salad. Serve.

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  EGGPLANT GNOCCHI

  Slice medium sized eggplant (¼ – ½ inch thick). Drizzle with OLIVE MILL Extra Virgin Olive Oil & Broil until browned. Top with ½ tsp. Boscoli Italian Olive Salad & 1 slice mozzarella cheese. Broil until cheese melts. Serve as appetizer or side veggie.

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  PASTA BOSCOLI

  Dice 1 cup onions, 1 cup celery & 1 cup sweet bell pepper. Sauté in OLIVE MILL Extra Virgin Olive Oil. Add garlic, oregano & black pepper to taste. Chop 1/3 lb. salami, 1/3 lb. ham & 1/3 lb. mortadella or pre-cooked sausage & add to mixture. Cook 3-5 minutes on medium heat. Add 6-8 Tbsp. of Boscoli Italian Olive Salad. Mix well. Pour 1 cup pasta water into mixture. Thicken sauce by adding Italian bread crumbs. Reduce heat. Add sauce to Penne pasta cooked al dente. Grate Parmesan cheese and spr

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  VEGETARIAN MUFFULETTA SANDWICH

  Sauté 1 cup onions, 1 Tbsp. Garlic & 1 tsp. oregano in OLIVE MILL Extra Virgin Olive Oil. Add steamed broccoli & cauliflower (1 head each, diced). Cook on medium heat until done. Add 3-4 Tbsp. of Boscoli Italian Olive Salad and mix well. Apply mixture to Muffuletta bread (Italian or French Bread may be substituted). Add a layer of Swiss or Provolone cheese. Top with Boscoli Italian Olive Salad. Heat & Serve. Makes 2-4 Sandwiches.

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  Wild Summer Greens with Blueberry Dressing

  Mash blue cheese and garlic into blueberry balsamic until cheese is well mixed. Whisk in the oil and remaining ingredients. Pour over fresh wild greens for a light summer salad.

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  Blueberry Spinach Salad

  Combine spinach, blueberries, strawberries and blackberries in a large bowl and toss gently. To prepare dressing, in a small bowl mash strawberries into a pulp. Add balsamic, lemon peel, juice and oil. Whisk well. Arrange spinach and berry mixture on plates and drizzle with dressing. Sprinkle with pecans. Makes 6 servings.

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  Asparagus with Lemon Balsamic

  Preheat oven to 400. Place asparagus in 9×13 pan. Sprinkle with oil, salt and pepper; toss to coat. Bake until lightly brown 15-20 minutes. Drizzle with balsamic just before serving.

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  Roasted Brussel Sprouts with Almond Balsamic

  Preheat oven to 450. In a large mixing bowl, add brussel sprouts with oil, balsamic and rosemary. Toss well. Line a tray with foil and spray with oil. Roast for 20 minutes, turn twice while roasting. Remove from oven and sprinkle with almonds and cheese. Salt and pepper to taste. Serve hot.

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  Wheat Berry Salad with Dried Fruit

  Combine water and wheat berries in a medium saucepan; bring to a boil. Cover, reduce heat and simmer 1 hour. Drain and rinse with cold water. Combine shallots, juice, oil, balsamic, mustard and salt in a large bowl. Let stand 30 minutes. Add wheat berries, cranberries and remaining ingredients to vinaigrette and toss to combine. Chill at least 4 hours or overnight.

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  Seared Chicken Salad with Green Beans, Almonds and Dried Cherries

  In large skillet, using 1 T. olive oil, cook chicken in two batches until cooked through. When cool enough to handle, slice chicken crosswise. In a medium saucepan, bring 2″ salted water to a boil. Add green beans, cover and cook until crisp-tender. Rinse under cold water until cool; drain well. Make dressing in a small bowl, whisk together vinegar, mustard and 2 t. olive oil; season with salt and pepper. In a large bowl, toss arugula and radicchio with all but 1 T. dressing. Divide salad among

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  Spinach Salad with Orange Sesame Dressing

  Wash spinach and pat dry. Trim stems and discard. Tear into bite size pieces and place in serving bowl. Add sliced red onion. Squeeze 1 orange into a 2 cup measuring to make 1/3 cup of juice. Whisk in balsamic, oil, sesame oil, honey and mustard. Remove rind and white membrane from remaining 2 oranges and discard. Holding each orange over the measuring cup to catch juices, section by cutting between membranes and add orange sections to the spinach. Drizzle dressing over salad