Ingredient: Olive Oil

Smokey Red Lentil Hummus

Smokey Red Lentil Hummus
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A smoky take on hummus. Great with veggies or pita chips. It is a little bit lighter and creamier version of the traditional chickpea recipe.
Servings
12
Servings
12
Smokey Red Lentil Hummus
Print Recipe
A smoky take on hummus. Great with veggies or pita chips. It is a little bit lighter and creamier version of the traditional chickpea recipe.
Servings
12
Servings
12
Ingredients
Servings:
Instructions
  1. Bring the lentils and garlic to a boil in about 3 cups of water. Reduce heat to simmer, cover and cook until "mushy" about 15 minutes. Drain well and allow to cool.
  2. Combine all the ingredients in a food processor or blender. Process until smooth, scraping down the sides as needed. Taste and adjust any or all of the seasonings.
  3. Scrape into a bowl. Cover and chill at least 2 hours. Serve with veggies and/or pita chips.
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Upscale Tortellini Soup

Upscale Tortellini Soup
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Servings
4
Servings
4
Upscale Tortellini Soup
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Heat a soup pot over medium high heat. Add the olive oil and swirl to coat the bottom of the pot. Add the pancetta and cook until it is lightly browned and has rendered some fat.. Remove the pancetta and leave about a tablespoon of oil/fat in the pan.
  2. Add the chicken or chicken sausage to the pan and brown . Remove from the pan and set aside with the pancetta.
  3. Add the shallots, garlic, cremini, carrots, and artichoke hearts to the pot. Cook over medium heat until everything begins to soften and becomes fragrant, stirring often. Add about 1/4 cup of stock to the pot and stir to loosen any brown bits. Add the rest of the chicken stock along with the Italian seasoning(s) of your choice.
  4. Bring to a low boil. Reduce the heat and simmer for 10 minutes or so. Add the spinach, chicken, pancetta, and sun dried tomatoes and simmer for another 10 minutes. While the soup simmers cook the tortellini.
  5. Cook the tortellini in a separate pan following the directions on the package. Drain and divide the tortellini between 4 soup bowls. Spoon the soup over the tortellini, again dividing among the bowls. Serve with shredded parmesan or romano cheese.
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Not Just Another Chicken Marinade


Not Just Another Chicken Marinade
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Not Just Another Chicken Marinade
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Ingredients
Servings:
Instructions
  1. Combine all of the ingredients in a jar with a tight fitting lid. Shake until well combined.
  2. Pour over about 1 pound of boneless chicken pieces of your choice. Allow to marinate in the refrigerator for at least 4 hours. Drain and grill until done based on chicken pieces.
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Mustard and Herb Chicken Thighs

Mustard and Herb Chicken Thighs
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Servings
2
Servings
2
Mustard and Herb Chicken Thighs
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Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Combine the mustard, olive oil, garlic , herbs, and agave in a small bowl. Note: I used equal amounts of dried sage, rosemary, and thyme for the herbs. If you use fresh, double the amount.
  2. Line a large sheet pan with foil and spray lightly with cooking spray. Heat oven to 425 degrees.
  3. Lay the chicken thighs bone side down on the pan. Spread the mustard mixture evenly on the tops of each thigh. Toss the sweet potato and red onion with 1/2 tablespoon of olive oil. Season with salt, pepper and garlic powder to taste. Nestle these around the chicken thighs. Roast for 20 minutes.
  4. Toss the broccoli with the remaining olive oil and season to taste with salt, pepper, and garlic powder. Add to the sheet pan, placing them evenly around the rest of the ingredients.
  5. Roast another 20 minutes or so until the chicken is cooked through and the vegetables are tender. Divide between two plates and serve.
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Pesto and Spinach Meatloaf

Pesto and Spinach Meatloaf
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Servings
4
Servings
4
Pesto and Spinach Meatloaf
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Heat the olive oil in a large skillet. Add the onions and cook until soft and just beginning to brown.
  2. Add the chopped spinach and continue to cook until the spinach is very wilted. Remove from heat and allow to cool.
  3. In a large bowl combine all of the ingredients, stirring until everything is blended together.
  4. Form into 4 small loaves. If you are not baking them immediately, freeze them in individual zip top bags.
  5. To bake immediately, preheat the oven to 350 degrees. Coat a rimmed baking sheet with cooking spray and place the loaves down the center.
  6. Bake for approximately 15 minutes. Add the green beans to the pan spreading them around the loaves.
  7. Bake another 15 minutes or until the loaves are cooked through and the beans are tender crisp. Serve
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