Salad1 sweet or sour baguette (torn in to pieces)2 pounds sweet, juicy heirloom tomatoes, diced 1"1/2 cup pitted olives, 1/2 cup torn basil leaves1/4 cup torn flat leaf parsley leaves8 oz. mozzarella fresca 1/4 cup freshly grated Pecorino 2 tablespoons Drizzle Basil Olive OilDressing 1/3 cup Drizzle Basil Olive Oil3 tablespoons Drizzle Oregano White Balsamic1 teaspoon flat leaf parsley, finely chopped2 garlic cloves super finely minced fresh ground pepper1/2 teaspoon of sea saltPreheat the grill or your broiler. Toss the torn bread with Basil Olive Oil, and either grill it until nicely browned on the edges and crisp, or place on a sheet pan and broil until well toasted.Arrange the bread on a nice platter or in a large bowl. Make the dressing...
Ingredients8 cups good quality chicken stock or broth1 cup short grain starchy rice2 large shallots, or 1 medium onion diced1 bay leaf2 large fresh eggs1 pound chicken breast cut in 1" dice1/3 cup fresh squeezed lemon juice1/3 cup + 2 tablespoons Drizzle Baklouti Green Chili Olive Oilcopious amounts of fresh cracked peppersea salt to tasteDirectionsIn a large stock pot, heat 2 tablespoons Baklouti Olive Oil over medium heat. Add the diced shallots and saute until soft, approximately 2 minutes. Add the chicken stock, chicken breast, bay leaf, and rice to the pot and bring to a simmer for approximately 30 minutes, or until the rice is very tender, and the soup is slightly thickened.In a heat proof bowl whisk together...
· 1 pound ground chicken · 1 tablespoon plus 1 tsp. Thai or Vietnamese fish sauce · 4 tablespoons Drizzle Lemongrass Mint Balsamic · 1/4 cup good-quality soy sauce · 1 tablespoon lime juice · 2 teaspoons peanut butter, chunky or smooth · 4 tablespoons Drizzle Garlic Olive Oil 1· 2 garlic cloves, chopped · 1 medium carrot, diced · 8 canned water chestnuts, chopped · 2 green onions, chopped · 2 tablespoons minced lemongrass · 1 or 2 jalapeño chiles, chopped · 3/4 cup finely diced cucumber · 1/2 cup salted roasted peanuts, chopped Salt · 12 lettuce-leaf "cups," using iceberg or butter lettuce, or a mix Preparation 1. Mix chicken with 1 tbsp. fish sauce and 4 tbsp. Lemongrass Mint Balsamic in a small bowl; set aside. In another...
1 cup packed fresh basil leaves, washed and dried
1 cup packed fresh baby spinach leaves, washed and dried
1/2 cup grated Pecorino Romano cheese
3 cloves of garlic, peeled
1/2 cup Drizzle Extra Virgin Olive Oil
1/4 cup toasted pine nuts (optional)
2 teaspoons kosher salt or to taste
Directions
In the jar of your blender add the salt, garlic, spinach, and basil followed by the cheese, nuts, and olive oil. Process on low until smooth, about 10-15 seconds, stopping the machine to scrape down the sides as necessary. Prepare your favorite cut of pasta and toss the strained, hot pasta with the pesto.
Makes about 2 cups of pesto
1/2 cup chopped red onion
2 cups sliced mushrooms
2 tablespoons Drizzle Extra Virgin Olive Oil
1/2 teaspoon sea salt
2 tablespoon honey
2 tablespoons mustard
1/4 cup Drizzle Roasted Walnut Oil
2 qts. (5 oz.) loosely packed baby spinach leaves
1/4 cup coarsely chopped roasted walnuts
Sauté onion and mushrooms in olive oil in a large frying pan over medium-high heat until softened
and starting to brown, about 4 minutes. Remove from heat. Add salt, honey, and mustard to warm
pan, whisking to combine. Slowly whisk in Drizzle Roasted Walnut Oil. Set aside.
Put spinach in a large bowl. Pour dressing on top and toss gently. Sprinkle with walnuts.
