Ingredient: Olive Oil

Herb Pesto

Herb Pesto
Print Recipe
This is a twist on classic basil pesto. Use any herbs in the amounts that suit your taste. Adding panko bread crumbs turns it into a stuffing that is perfect for chicken breasts. You can leave out the bread crumbs if your are tossing it with pasta or vegetables.
Servings
2
Servings
2
Herb Pesto
Print Recipe
This is a twist on classic basil pesto. Use any herbs in the amounts that suit your taste. Adding panko bread crumbs turns it into a stuffing that is perfect for chicken breasts. You can leave out the bread crumbs if your are tossing it with pasta or vegetables.
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Combine all the ingredients expect the panko in a processor. Stop when it is finely chopped.
  2. Scoop into a small bowl and add the bread crumbs.
Share this Recipe
Powered byWP Ultimate Recipe

Artichoke and Mushroom Rice Pilaf

Artichoke and Mushroom Rice Pilaf
Print Recipe
This recipe uses a package of pre-cooked rice. you could cook your own, but do it early in the day and let it chill before adding it to the vegetables. Use any type of rice that you like. You could even do this with quinoa, farro, or barley.
Servings
3
Servings
3
Artichoke and Mushroom Rice Pilaf
Print Recipe
This recipe uses a package of pre-cooked rice. you could cook your own, but do it early in the day and let it chill before adding it to the vegetables. Use any type of rice that you like. You could even do this with quinoa, farro, or barley.
Servings
3
Servings
3
Ingredients
Servings:
Instructions
  1. Swirl the olive oil into a large heated skillet. Allow the oil to get hot. Add the artichoke hearts, mushrooms and shallots to the skillet and cook, stirring occasionally until everything is lightly browned and tender. Add a little chicken stock if things seem too dry.
  2. Squeeze the package of rice to break it up. I used a Long Grain and Wild Rice Blend, but brown rice or any other grain would work. Open the package and add the rice to the skillet.
  3. Remove the thyme leaves from their stems by sliding your finger from the top to the bottom. Add the leaves to the skillet
  4. Toss to combine the ingredients and use a wooden spoon to separate the rice if necessary. Cook over medium heat, adding the chicken stock as needed. You want things to move around easily and to be a bit juicy.
  5. Continue to cook for 10 minutes, stirring frequently until the rice is tender and the flavors are well blended. Taste and add salt and pepper as needed. drizzle with a little olive oil.
  6. Serve with grilled meat, poultry or fish.
Share this Recipe
Powered byWP Ultimate Recipe

Bruschetta Pasta with Grilled Sausage and Zucchini

Bruschetta Pasta with Grilled Sausage and Zucchini
Print Recipe
Servings
4
Servings
4
Bruschetta Pasta with Grilled Sausage and Zucchini
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Combine the Zucchini, Onion, Italian Seasoning, and Olive Oil in a bowl. Toss to mix and set it aside.
  2. Heat a large pot of water to boiling and season generously with salt. Add the pasta and cook to your favorite level of "al dente" Reserve about 1 cup of the pasta water and drain the pasta.
  3. While the pasta cooks, heat your grill to medium high. Place the sausage on the top rack. Heat a grill basket and add the zucchini onion mixture. Grill until the sausage is browned and the zucchini is lightly charred.
  4. Slice the sausage into 1/2 inch thick coins.
  5. Combine the drained pasta, sausage, zucchini and the reserved pasta water in a large skillet over medium heat. Toss to mix everything together. Add the mozzarella and basil and toss once more to combine.
  6. Transfer to a large bowl and serve.
Share this Recipe
Powered byWP Ultimate Recipe

Cannellini Carpese Salad

Cannellini Carpese Salad
Print Recipe
Servings
3
Servings
3
Cannellini Carpese Salad
Print Recipe
Servings
3
Servings
3
Ingredients
Servings:
Instructions
  1. Combine the beans, tomatoes, mozzarella, and onion in a medium bowl.
  2. Put the olive oil, balsamic, garlic, and rosemary in a jar with a tight fitting lid. Cover and shake until completely blended. Taste and add salt and pepper to your liking.
  3. Pour the dressing over the vegetable mixture and toss gently to coat. Refrigerate for at least 30 minutes and as much as several hours.
  4. Just before your are ready to serve, tear the basil gently and add it to the salad. Toss everything once more. Taste and add salt and pepper if needed. Serve.
Share this Recipe
Powered byWP Ultimate Recipe

Grilled Potato and Green Bean Salad

Grilled Potato and Green Bean Salad
Print Recipe
Servings
4
Servings
4
Grilled Potato and Green Bean Salad
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Steam the potatoes for 5 - 7 minutes or until they are barely tender. Set aside.
  2. Blanch the beans in boiling water for 2 -3 minutes until barely tender. Remove from pan and plunge them into an ice water bath. Drain and set aside.
  3. Combine the potatoes, beans, and onions in a large bowl. Add a bit of the olive oil and some salt and pepper and toss to coat everything evenly.
  4. Spray a grill basket with non-stick spray and set on a grill over medium/high heat. Spread the potato mixture evenly in the basket.
  5. Cook, tossing occasionally until the potatoes are golden and tender and the beans are tender with a bit of crunch. How long this will take depends on your grill. Don't go too far away.
  6. When the vegetables are cooked place them in a large bowl.
  7. Combine the remaining olive oil and the rest of the ingredients in a small bowl and whisk until blended. Pour the dressing over the veggies and toss to coat. Serve warm or at room temperature.
Share this Recipe
Powered byWP Ultimate Recipe