Seafood and Vegetarian

Seared Scallops w/ Grapefruit Sauce

1/2 C 100% Juice pomegranate juice 2 tsp AoO's Herbs de provence olive oil

1/4 C AoO's Grapefruit balsamic vinegar 1/4 tsp salt

2 Tbsp low-sodium soy sauce 1/4 tsp sugar

1/8 tsp freshly ground black pepper 1/8 tsp freshly ground black pepper

Dash of ground red pepper 3 C trimmed watercress (abt 1 bunch)

1 1/2 lbs sea scallops

Combine juice, vinegar, soy sauce, 1/8 tsp black pepper, and red pepper in small saucepan; bring to a boil. Reduce heat; simmer until reduced by 1/2 (about 15 min), stirring frequently. Keep warm.

Rinse scallops; pat dry. Heat oil in cast-iron skillet over med-high heat. Sprinkle scallops with salt, sugar, and 1/8 tsp black pepper. Add scallops to pan; cook 2 min on each side or until done.

Arrange 1/2 C watercress on each of 6 plates; divide scallops evenly among plates. Drizzle each serving with about 1 T sauce;

Simple Lime and Garlic Tilapia

4 cloves freshly crushed garlic Cayene pepper or 5 spice blend

3 Tbsp AoO's Lime Olive Oil (or Lemon) Salt to taste

2 Tbsp AoO's Oregano White Balsamic Precooked bacon

1 Onion chopped 4 tilapia fillets

Add oil, vinegar, garlic, onions, salt and pepper to small microwaveable container. Mix together and cook on high 2 min, stirring halfway through. Lay bacon in casserole dish, top with tilapia fillets, then cover w/ oil/onion/garlic mix. Refrigerate for an hr then add an appropriate amt of spices and cover with foil. Bake at 350 degrees for 30 min. In a med bowl, whisk together poppy seeds, sugar, onion, paprika, vinegar, and oil. Toss w/ spinach just before serving. In a large bowl, combine the spinach with the almonds and cranberries.

Seafood and Vegetarian Dishes

Blood Orange Scallops or Shrimp

2 Tbsp minced scallions

1 clove garlic minced

1/4 C AoO Blood Orange Olive Oil

1/4 tsp black pepper

1/2 Tbsp Chili Paste (optional)

2 Tbsp fresh cilantro

1 lb scallops or shrimp

Combine scallions, garlic, AoO Blood Orange Extra Virgin Olive Oil, black pepper, chili paste. and cilantro in a bowl. Marinate for 30 minutes. Thread seafood onto skewers and grill over medium heat for 8 minutes. Turn several times during cooking and baste with remaining marinade.

Southwestern Lime Tilapia

1 tsp garlic powder 1/4 tsp cayenne pepper

1 tsp chili powder 4 (6-oz) tilapia fillets

1 tsp Rustic Fresh Lime Sea Salt 1/2 tsp ground black pepper

2 Tbsp AoO's Persian Lime Olive Oil 1 lime, cut into wedges

Preheat oven to 450°F. In a small bowl, mix garlic powder, chili powder, salt, black pepper and cayenne. Sprinkle evenly over both sides of tilapia.

Coat a baking sheet with 1 tablespoon of the oil. Arrange tilapia in a single layer on the baking sheet; drizzle with the remaining tablespoon of oil. Bake until golden brown and flesh begins to flake, 7 to 9 minutes. Serve with lime wedges on the side.

Pan Seared Halibut w/ Warm Marinated Heirloom Tomato & Baby Squash Salad

4 - 4 oz fillets of fresh firm fleshed fish such as halibut, tuna, salmon, tilapia, swordfish or cod
1 1/2 C assorted heirloom tomatoes cut into 1" pieces
1 C assorted baby squash cut into 1" pieces
3 Tbsp fresh coarsely chopped flat leaf parsley
1 small shallot thinly sliced
2 Tbsp AoO's Neapolitan Herb Balsamic
2 + 1 Tbsp AoO's Hojiblanca EVOO
sea salt and fresh ground pepper to taste

Place a heavy saute or grill pan over med heat. Add 1T olive oil to hot pan along with sliced shallot and squash. Saute for 2 min until squash is just slightly caramelized on the edges but still nicely firm to bite. Remove to a bowl and add tomatoes, balsamic, 1 T oil, and chopped parsley - set aside. Rub fillets with 1 T olive oil and season evenly with S&P. To the same pan, add fillets and sear until just cooked through. Place a warm fillet on a plate and ladle a scoop of tomato-squash salad along with any juices over fillet and serve. Each fillet can also be placed over pasta, rice, risotto, quinoa, kamut or bulgur and then topped with the warm tomato-squash salad. Serves 4

Honey Ginger Marinated Tuna Kebabs

3 Tbsp AoO's Honey Ginger White Balsamic Vinegar 1 Serrano Chile seeded and minced

2 Tbsp finely grated peeled fresh ginger white pepper

1 Tbsp AoO's EVOO 1.5 lbs Mahi Tuna cut into 1.5" cubes

3 Tbsp AoO's Chipotle Olive Oil 1 lg red bell pepper cut into 1" squares

2 Tbsp soy sauce 1 lg sweet onion cut into 1" squares

2 Tbsp honey 6- 12" metal skewers

1 Tbsp chopped fresh cilantro

Whisk first 8 ingredients in medium bowl to blend; season to taste with ground white pepper. Transfer 3 T marinade to small bowl and reserve. Add tuna to remaining marinade in med bowl and toss to coat. Refrigerate at least 30 min and up to 45 min. Spray grill rack with nonstick spray. Prepare grill (med-high heat). Alternate tuna cubes, bell pepper squares, and onion squares on each of 6 metal skewers. Grill to desired doneness, turning frequently, about 4 min total for medium-rare. Transfer to plater. Drizzle reserved marinade over; sprinkle w/ cilantro.

Lemongrass Sesame Tofu Marinade

1 cake firm tofu (about 16 oz)

2 Tbsp soy sauce

1 Tbsp AoO's Cranberry Pear White Balsamic

1 Tbsp honey

1/2 tsp red chili powder

1 tsp AoO's Toasted Sesame Oil

2-4 Tbsp cilantro, basil, parsley, or Classic Italian Seasoning

Preheat oven to 400° F. Cut tofu into 1/2 slices, then slice crosswise into strips 1/4-3/8" wide and 2-3" long. Prick on both sides with a fork, marinade, then place in a nonstick or lightly-oiled baking sheet, reserving any unabsorbed marinade if serving tofu on its own. Cover sheet with parchment paper or foil and bake 30-45+ min (depending on how dry you want it), turning every 15 min or so.

Blueberry Salmon

1/2 C frozen blueberries

2 Tbsp AoO’s Blueberry or Traditional Balsamic Vinegar

1 Tbsp lemon juice

2 salmon steaks or fillets (6 oz each)

AoO's Blood Orange Olive Oil

Himalayan Pink Salt

Fresh Ground Pepper

Put blueberries, vinegar, and lemon juice in a small pan and bring to boil. Reduce heat and simmer over very low heat for 10 minutes. Meanwhile rinse salmon and pat dry. Brush lightly with the olive oil and season with salt and pepper. Grill for about 5 min per side over medium heat. When cooked as desired, remove and drizzle with the blueberry glaze. Make 2 servings.

Chipotle Blueberry Grilled Cheese

2 slices sourdough bread 1 Tbsp AoO's Chipotle Olive Oil

1/2 C fresh blueberries Fresh spinach or arugala

Havarti, Brie, or Goat Cheese 2 Tbsp AoO's Peach Balsamic

In small saucepan, combine blueberries and vinegar. Cook over med heat until blueberries begin to pop and are juicy. Remove from heat and set aside. Spread oil on each side of each slice of bread. Evenly place cheese on one side top w blueberries and additional slices of chees. Top with other slice of bread Heat a skillet over med-high heat. Place sandwich, butter side down, in pan. Cook 2-3 min on each side (until lightly toasted and cheese melts). Remove from pan. Open sandwiche and stuff with spinach. Serve immediately.

Coconut Lime BalsamicShrimp

1 lb shrimp, peeled and deveined 4 scallions cut into 2” pieces

AoO’s Coconut White Balsamic 3 Tbsp rum

1/4 C unsweetened shredded coconut, toasted Dash of salt

2-3 cloves garlic, minced 1 Tbsp Persian Lime Olive Oil

1 shallot, minced Juice of 1 lime

Marinate shrimp in enough balsamic to thoroughly coat for I/2 – 1 hour in refrigerator. In a lrg pan sauté´ shrimp with Lime Olive Oil in oil until nearly done, (2-3 min). Remove shrimp from pan and set aside. Sauté garlic and scallions for abt 30 sec. Add rum, sugar, and salt. Add shrimp and cook until sauce thickens slightly. Stir in coconut, spritz with fresh lime juice and serve immediately. Great as an appetizer or main course.

Grilled Salmon w/ Cilantro & Roasted Onion Olive Oil

1/3 C AoO Cilantro & Roasted Onion Oil

¼ cup coarsely chopped fresh cilantro

¼ C AoO Peach White Balsamic Vinegar

4 (8oz.) salmon steaks

2 Tbsp AoO's Cilantro & Roasted Onion Olive Oil

1 Tbsp minced garlic

Sea salt and pepper to taste

1 lime, quartered

Preheat grill at a me-high heat. Mix the oil, vinegar, and cilantro in a small bowl and set aside. Rub salmon steaks lightly w/ 2 T oil and garlic. Sprinkle with S&P. Grill until steaks are opaque in center, abt 5 min/side. Place steaks on plates. Drizzle oil-vinegar-herb mixture over steaks. Garnish with lime wedges and serve.

Cheesy Crab and Grits

1 lb. lump crabmeat 3 Tbsp diced tomatoes

1 qt. seafood stock 4 Tbsp scallions, green onions or chives

2 cups grits 2 tsp freshly minced parsley

6 oz. cheese (suggestion: half cheddar, half gruyere) 2 tsp AoO's Cayenne Oil

1/4 C +1Tbsp AoO Butter Olive Oil A couple dashes of Old Bay Seasoning

1/4 cup milk, + as needed to adjust texture of grits

Bring seafood stock to a boil in a medium saucepan. Add grits, reduce heat, and cook until grits are soft, about 20 minutes. Remove from heat and stir in butter, scallions, tomatoes, parsley, and the cheese. If using Old Bay, add it now. Use milk to adjust the texture of the grits mixture if it is too thick. Gently fold in crabmeat and transfer to serving dishes. Garnish with very fine drizzle of Cayenne Oil.

Lemon Dill Salmon w/ Asparagus & Pasta

1 lbs fresh wild salmon fillet(s) 2 Cups heavy cream

1 bunch of thin, tender asparagus, woody stems discarded 5 Tbsp AoO's Wild Dill Olive Oil

1 lbs dried pappardelle pasta cooked al dente 3 Tbsp fresh squeezed lemon juice

1 thinly sliced shallot 1 Tbsp fresh dill to garnish

1 clove minced garlic S&P to taste

1/2 C crisp, dry white wine

Rub salmon and toss asparagus spears w/ mixture of 2 T olive oil whisked with 1T lemon juice. Season both salmon & asparagus liberally w/ salt and fresh ground pepper. Grill/broil until just cooked, (err on the side of under-cooking w/ both salmon and asparagus. After grilling, cut the asparagus in to 2" pieces and break the salmon in to large meaty chunks and set aside. Cook the dried pasta based on the package directions. In a saute pan, heat 2 T olive oil over med heat. Add shallots and cook until tender. Add garlic and saute for 1 min being careful not to burn garlic. Add wine and lemon juice. Continue cooking until liquid is reduced by 1/2. Add the cream and remaining olive oil. Stir until mixture simmers and thickens. Season w/ salt & pepper to taste. To serve, add asparagus to pan with the sauce and cook for an additional two minutes, being careful not to make mushy. Add the salmon chunks and cook to warm through, being careful not to break the chunks up. Ladle over drained pasta and serve garnished with dill.

Pistachio Crusted Salmon w/ Balsamic Reduction

4 Tbsp Dijon mustard 2 Tbsp AoO Tuscan Herb Olive Oil

1 1/2 Tbsp maple syrup 1/3 C AoO Traditional Balsamic Vinegar

1/2 C pistachio nuts Salt and Pepper to taste

4 Salmon filets, skinned

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 pieces with a rolling pin. Transfer to plate. Sprinkle salmon fillets with salt and pepper. Coat one side of each fillet with 1 tbsp. of mustard mixture. Place each fillet coated side down into the crushed nuts, pressing gently. Heat oil in a large, oven-proof skillet over medium-high heat. Place salmon, crusted side down, into skillet. Cook without moving until golden brown, about 2-3 min. Flip and place skillet in oven for about 4 min until cooked through. In separate small pan, simmer balsamic and reduce by half. Transfer each fillet to plate and drizzle with reduction. Serve immediately.

Tropical Heat Tuna Salad

2 cans of tuna

1 medium cucumber, thinly sliced

1 small jicama, slaw cut or grated

1/2 small red onion, thinly sliced

1/2 C radishes, thinly sliced

1/2 C fresh cilantro, chopped

1 C cherry tomatoes, halved

1 C fresh or canned pineapple tidbits

1/4 C Garlic Olive Oil

1/4 C Serrano Honey Vinegar

Juice of 1 key lime

1 Tbsp Sriracha

Dash of mild curry powder

Salt, to taste

In a small bowl, mix together all dressing ingredients and set aside. In a large serving bowl, thoroughly mix all of the solid ingredients. Add the dressing and toss together. Chill and serve.

Open-Faced Swedish Shrimp Salad Sandwiches

60 cooked medium shrimp, shelled and chilled (this generally equivalent to 1 24 oz. bag if using frozen. Feel free to substitute ~40 large shrimp and cut them into smaller pieces, if desired)

1/4 C mayonnaise

1/4 C sour cream

3 tbsp AoO Wild Dill Olive Oil

3 tbsp AoO Sicilian Lemon Balsamic Vinegar

5 hard-boiled eggs, thinly sliced

At least 1/2 of a red onion, very thinly sliced

1 cucumber, thinly sliced

Wasa, Pumpernickel, or any dark and wholesome loaf

Salt and pepper, to taste (preferably white pepper)

Whisk together mayonnaise, sour cream, oil and vinegar in a large bowl. Chop up the shrimp into smaller pieces, then add it to the dressing mixture. Layer the egg and cucumber slices on pieces of Wasa or your chosen bread, then add dollops of shrimp salad topped with slices of onion on each open-face. Sprinkle lightly with salt and pepper. Serves 4+

1/4 C of EVOO 2 large tomatoes, diced

1 lb cod or thin skinless white fish fillets black pepper and salt

2 tsp Classic Italian Spice Tabasco (optional)

Pat fillets dry. Salt them. Heat the EVOO in a sauté pan on medium for 2 minutes. Add the fish fillets, which should sizzle gently. Cook undisturbed for 90 seconds. When the bottom of the fish turns opaque, tilt the pan and use a large spoon to baste the tops of the fish with hot oil. Do this constantly until the top of the fillets begin to flake, about 3 minutes. This process is cooking the top of the fish. No need to flip the delicate fillet! Add the diced tomatoes, Italian seasoning and a splash of Tabasco. Swirl around in the pan to combine, let cook for 90 seconds, then turn off heat. Put fillets on individual plates. Swirl the tomatoes in the pan adding black pepper to taste. Spoon out some tomatoes and sauce and put on top of the plated fish.

1/4 C AoO's Tuscan Herb Olive Oil

1/4 C toasted pine nuts

4 med tomatoes, chopped

1-2 Tbsp AoO’s Traditional or Neapolitan Herb Balsamic

2 tsp fresh oregano, chopped

S&P to taste

16 oz linguine or angel hair pasta, cooked as directed

6 oz Feta cheese, crumbled

Heat oil in heavy med skillet over med-high heat. Add pine nuts and garlic and sauté until light brown, about 3 min. Stir in tomatoes, balsamic, and oregano. Season w/ S&P. Pour over pasta and toss thoroughly. Sprinkle w/ feta. Serve immediately.

Truffle Parmesan Crusted Portobellos

Salmon with Dill, Lemon, and Garlic

1 12 oz. salmon fillet

2 zucchini, halved lengthwise and thinly sliced

2-3 shallots, minced

1-2 cloves garlic, minced

1/2 tsp fresh rosemary, minced (optional)

1/2 tsp fresh thyme, minced (optional)

2 slices lemon (optional)

1 Tbsp AoO's Sicilian Lemon White Balsamic

2 Tbsp AoO's Wild Dill Olive Oil

Salt and freshly ground pepper

Salt and pepper to taste

Preheat oven to 350 degrees F. Prepare one large piece of parchment paper by folding it in half to crease. Then open the paper and lay flat.

In a small bowl, whisk together shallots, garlic, rosemary, thyme, balsamic , and oil until combined.

On one side of the creased parchment paper, place zucchini slices and sprinkle with s&p. Place a salmon fillet on top and sprinkle with s&p. Dollop shallot mixture over salmon and zucchini. Top w/ lemon slices.

Fold parchment paper over salmon to close. Place parchment packet on a rimmed baking sheet and bake for 15-20 min until the salmon is opaque. Serve warm.

Sherry, Fennel & Orange Marinated Mussels

5 lb fresh blue cultured mussels, such as Prince Edward Island
1 head, fennel
1⁄2 C orange juice
1⁄4 C AoO’s Sherry Vinegar
1⁄4 C any robust AoO’s Extra Virgin Olive Oil
5 shallots
5 cloves of garlic
small handful orange zest, orange segments and fennel fronds

Rinse mussels under tap water. Tap any that are still open and discard any that do not close after being tapped and rinsed. Set aside. Finely slice shallots and garlic. Sweat in large pot until tender. Deglaze w/ vinegar and orange juice. Bring to a boil and add mussels. Cover to steam mussels and once they open, refrigerate. Discard any mussels that do not open. Strain cold liquid and add finely sliced fennel and Oil. Pour liquid over mussels and garnish with orange zest, orange segments and fennel fronds.

Seared Scallops w/Escarole and Balsamic-Truffle Glaze

2 Tbs AoO's EVOO 1/4 C AoO's 18-Yr Aged Balsamic

16 large sea scallops 1/4 C fish or chicken broth

Salt and pepper, to taste 2 tsp AoO's White Truffle Oil

1 lb. escarole

In lg fry pan over high heat, warm olive oil until nearly smoking. Season scallops w/ s&p, and sear scallops, without moving them, until well browned, about 3 min/side. Transfer to a warmed platter. In same pan, sauté escarole (torn into 2" pieces), stirring often, until just wilted, 2-3 min. Season w/ s&p and divide among plates. Add vinegar to pan along w/ broth, bring to a boil and cook, stirring to scrape up any browned bits, until sauce is thick enough to coat the back of a spoon and is reduced to abt 1/4 C, 2-3 min. Add any accumulated juices from the scallops to sauce. Adjust seasonings w/ s&p. Divide scallops among plates, spoon equal amounts of sauce over each serving and drizzle each with abt 1/2 tsp truffle oil.

Sicilian Lemon Balsamic Salmon

1/2 C AoO’s Sicilian Lemon White Balsamic Vinegar

1 salmon fillet, cut in 4 pieces (1.5 lbs)

1/4 tsp fresh black pepper

In a small saucepan, bring to a boil the balsamic vinegar and let boil for abt 6 min or until it has reduced to 3 T. Let cool. Set grill to medium-high heat. Brush salmon fillets with half the reduced balsamic vinegar. Put salmon fillets skin side down on the oiled grill and sprinkle with black pepper. Close the cover and cook for about 10 min or until the flesh of salmon is opaque and flakes easily with a fork. When ready to serve, brush with the remaining balsamic vinegar

Spicy Harissa Shrimp with Cranberry Pear Balsamic

3/4 pound large shrimp (about 15)

salt and pepper to taste

4 Tbsp AoO Cranberry Pear (or Peach!) Balsamic Vinegar

3 Tbsp AoO Harissa Olive Oil

Directions:

Sautee cleaned and de-veined shrimp in Harissa olive oil over medium high heat for approx. 4-5 minutes or until they turn white, do not overcook. Turn pan heat off and pour balsamic vinegar in, let it stand for 1 minute, season with salt and pepper then transfer shrimp and pan juices to plate and enjoy. Serve over rice or noodles.

Sweet 'n' Spicy Sriracha-glazed Salmon

1/4 C soy sauce 1 lb. wild salmon, cut into 4 pieces

3 Tbsp AoO Honey Ginger Balsamic 1 1/2 tsp AoO Toasted Sesame Oil

1 Tbsp AoO Sriracha Sea Salt 2 Tbsp finely chopped scallions,

In a 1-gal zip-top plastic bag, combine soy sauce, vinegar, sea salt, and garlic. Add the salmon, toss to coat evenly, and refrigerate for 1-8hrs, turning the fish once. Remove salmon from bag, reserving marinade. Heat a large sauté pan over med high heat and add the sesame oil. Rotate pan to coat the bottom evenly and add salmon. Cook until one side of fish is browned, about 2 min. Flip salmon and cook until the other side browns, 2 more min. Reduce heat to low and pour in reserved marinade. Cover and cook until the fish is cooked through, 4 to 5 min. Place a piece of salmon on each of 4 serving plates and sprinkle with the scallions.

Tilapia Feta Florentine

2-3 tsp AoO’s Lemon Olive Oil S&P to taste

1/4 C chopped onion 1/4 tsp dried oregano

1 clove garlic, minced 1 lb tilapia fillets

2-(9 oz) bags fresh spinach 2 Tbsp AoO’s Butter Olive Oil

1/4 C sliced kalamata olive 2 tsp AoO’s Sicilian Lemon White Balsamic

4 Tbsp crumbled feta cheese Paprika and Classic Italian Seasoning

Preheat oven to 400°F. Heat oil in a lrg skillet over med heat; cook and stir onion and garlic in hot oil until onion is soft, abt 5 mins. Add spinach to skillet; cook and stir until spinach is wilted and cooked down, 5 more mins. Stir olives, feta, salt, oregano, and pepper into spinach. Cook until feta cheese has melted and flavors have blended, abt 5 more mins. Spread spinach into 9x13 baking dish. Arrange tilapia over spinach. Mix butter oil and balsamic in a small bowl and drizzle over fish; sprinkle w/ paprika, salt, and Italian seasoning. Bake fish in oven until the flesh is opaque and flakes easily, 20-25 mins. Serve over rice or pasta.

Toasted Sesame Noodles w/Edamame

4 ounces soba (Japanese buckwheat noodles) or angel hair pasta

1 C frozen shelled edamame (green soybeans)

2 Tbsp lower-sodium soy sauce

1/2 Tbsp fresh lime juice

1/2 Tbsp AoO’s Honey Ginger White Balsamic

1 Tbsp AoO's Toasted Sesame Oil

1/4 C chopped fresh cilantro

Directions:

Cook soba noodles according to package directions, omitting salt

and fat; add edamame for last 3 min. Drain.

Combine soy sauce, lime juice, chili sauce, and sesame oil in a

medium bowl. Add soba mixture and cilantro; keep warm.

Tortellini and Tomato Salad

2 (9-oz.) packages refrigerated cheese-filled tortellini

1/2 C AoO Tuscan Olive oil

1/2 C freshly grated Parmesan cheese

3 Tbsp fresh lemon juice

2 garlic cloves

1 tsp Worcestershire sauce

1/2 tsp salt

2 C baby heirloom tomatoes, quatered

1 C fresh corn kernels

1/2 C thinly sliced green onions

1/2 C coarsely chopped fresh basil

Salt and pepper

Prepare tortellini according to package directions. Meanwhile, process olive oil and next 5 ingredients in a blender until smooth. Toss olive oil mixture with hot cooked tortellini, tomatoes, and remaining 3 ingredients. Season with salt and pepper to taste.

1/3 C grated Parmesan AoO's EVOO

2 Tbsp chopped fresh thyme 4 tsp AoO's White Truffle Oil

Salt and black pepper 1 C oyster mushrooms

4 Portobellos, stems removed

Heat grill to med-low. Combine Parmesan, thyme, salt and pepper in small bowl. Brush mushrooms with oil on both sides and season with s&p to taste. Place mushrooms, cap side down and cook until golden, abt 4-5 min. Turnover and continue grilling until soft, abt 5-6 min longer. When mushrooms are cooked through, carefully divide cheese mixture over mushrooms. Close grill lid and cook until cheese melts. Remove from grill and drizzle each mushroom with 1 tsp truffle oil.

In a sauté pan, drizzle olive oil and sauté the oyster mushrooms until golden brown and tender. Season with salt and pepper. Place on top of portobello mushroom and serve.

Tuscan Herb Linguini

Paleo Caramelized Onion Spaghetti Squash Casserole

2 medium yellow onions, chopped

1 C chopped Portobello mushrooms

2 Tbsp Basil Olive Oil (or flavor of your choice), plus enough to coat pan

1 tsp garlic powder

1 spaghetti squash

3 eggs, whisked

1 C tomato sauce

1/2 tsp each salt & pepper

Directions:

Preheat oven to 400°F and grease an 8x8 casserole dish with olive oil.

Cut squash in half lengthwise, remove seeds, place cut-side down on a baking sheet. Bake for 45 minutes, until squash is tender enough to be pulled apart with a fork.

Heat the olive oil in a pan at a medium-high temp. Add the onions and mushrooms, and bring down to medium heat. Cook for about 10 minutes until they start to brown, stirring occasionally to prevent burning. Add a small amount of water to pan to pick up any browned bits off the bottom of the pan, and continue to cook until the water has evaporated.

Once the squash has cooked, scoop out the strands and place them into the casserole dish. Fork apart the fibers, and mix in the onions, mushrooms, tomato sauce, garlic powder, and salt/pepper. Add the whisked eggs last, and stir everything together until the eggs are fully dispersed.

Bake for 1 hour in the oven at , until the top of the casserole has formed a crust and is slightly browned along the edges. Let rest for ten minutes before serving.

Cod Sautéed in Olive Oil with Tomatoes

Shrimp Etoufee

1/2 C AoO Baklouti Chili Olive Oil

3/4 C all-purpose flour
2 C chopped onions
4 C chicken, shrimp or vegetable stock

1 green bell pepper, chopped

1 red bell pepper, chopped
2 ribs celery, chopped
4 large garlic cloves, minced
3 Tbsp tomato paste

1 tsp dried thyme

1 bay leaf
salt and pepper to taste
2 pounds medium shrimp, peeled and de-veined

1 bunch of green onions, sliced
Steamed white rice, for serving

In a large pot or Dutch oven, over medium heat, add Baklouti or extra virgin olive oil of your choice. Add the flour, stir it to combine well, and then babysit it. Continuously stir the flour to make a roux - this can take up to 10 minutes and needs your constant attention lest the flour burn. Stir the roux over medium heat until it reaches a deep caramel brown color.

Add all the vegetables and garlic to the roux, and saute until the vegetables become soft, approximately 5-7 minutes. Add the tomato paste to the mixture and stir cooking for another minute. Add the bay leaves, thyme, and stock. Whisk constantly over medium until the mixture becomes smooth and begins to simmer. Turn down the heat to low, taste and adjust seasoning accordingly.

Cook partially covered over low heat, keeping the pot at a simmer for 30 minutes.

Add the shrimp to the pot and cook for approximately 5 more minutes.

Serve immediately over steamed white rice with sliced green onions and more Baklouti for drizzling.

**Disclaimer - this recipe is designed to have a spicy kick. If you still want some of the taste of the Baklouti but desire something a bit more mild, go with 1/4 cup Baklouti and 1/4 cup extra virgin olive oil of your choice.

Serves 6-8 (with leftovers as the sauce gets even better the next day)

Wild Salmon and Asparagus in Wild Dill Olive Oil and Lemon Cream Sauce over Pappardelle

1 pound fresh wild salmon fillet(s)
1 bunch of thin, tender asparagus, woody stems discarded,
1 pound dried pappardelle pasta cooked al dente (or see my recipe for fresh dill pappardelle below)
1 thinly sliced shallot
1 clove minced garlic
1/2 C crisp, dry white wine
2 C heavy cream
5 Tbsp AoO Wild Dill Olive Oil
3 Tbsp fresh squeezed lemon juice
1 Tbsp fresh dill and/or flat leaf parsley to garnish
salt and fresh ground pepper to taste

Rub the salmon and toss the asparagus spears with a mixture of 2 tablespoon of dill olive oil whisked with 1 tablespoon of lemon juice. Season amply both the salmon and asparagus liberally with salt and fresh ground pepper. Grill or broil until just cooked, being careful to err on the side of under-cooking both the salmon and asparagus. The most important thing here is to sear the salmon and asparagus on the exterior. After grilling, cut the asparagus in to 2" pieces and break the salmon in to large meaty chunks and set aside.

Bring a large pot of salted water to boil. Cook the dried pasta based on the package directions. If using the fresh pasta recipe below, cook for two minutes and drain well.

In a saute pan, heat two tablespoon dill olive oil over medium heat. Add the sliced shallots and cook until tender. Add the garlic and saute for another minute being careful not to burn the garlic. Add the wine and lemon juice. Continue cooking until the liquid is reduced by half. Add the cream and the remaining dill olive oil. Stir until the mixture simmers and thickens. Season with salt and pepper to taste.

To serve, add the asparagus to the pan with the sauce and cook for an additional two minutes, being careful not to make mushy. Add the salmon chunks and cook to warm through, being careful not to break the chunks up. Ladle over drained pasta and serve garnished with dill and or flat leaf parsley.

Fresh Dill Infused Pappardelle Pasta
2 C all purpose flour
1 C semolina flour
4 large eggs, whisked
2 Tbsp AoO Wild Dill Olive Oil
1 Tbsp finely minced fresh dill (optional)

In a large bowl or the bowl of a food processor, mix together the flour. Make a well in the center of the flour if not using a food processor, and add the eggs, olive oil, and dill if using. Begin incorporating the flour into the eggs a little at a time, mixing until a very loose messy dough forms. If using a food processor, blend until a shaggy dough forms, and either case finish by kneading the dough by hand until a smooth dough forms. Wrap the dough and allow to rest at room temperature for 1 hour. Roll it out with a pasta machine, or by rolling pin, and then cut in to desired shapes.

Rock Cod Ceviche with Hojiblanca

1/4 C fresh squeezed lime juice
2 Tbsp AoO Honey-Serrano Vinegar
1/3 C AoO Hojiblanca you could also substitute Baklouti, Chipotle, or Cayenne Olive Oil here
1/2 C finely diced red onion
1/3 C chopped cilantro
1 finely diced seeded, jalapeno (optional)
2 medium firm ripe tomatoes, seeded and finely diced
1 large avocado, finely diced (optional)
1 pound raw, super fresh Rock Cod, Bay Shrimp, Scallops, Sea Bass, Striped Bass, Grouper, Lingcod, Snapper, etc. cut in to small uniform pieces
Sea salt to taste

Directions
Combine the olive oil, vinegar, lime juice and sea salt. Whisk to combine. Add in the other ingredients including the fish and stir to combine well. Marinate covered in the refrigerator for 15 minutes. Serve. The longer you allow this to sit, the more the fish will begin to "cook" in the acid of the lime juice and fall apart. Ideally, you want to mix this and serve it straight away. However, if you do let it sit, it will still be edible but the fish will break up.

Serves 6 as an appetizer

Roasted Butternut Squash & Goat Cheese Ravioli

For this recipe you can buy fresh pasta sheets, or wonton wrappers if you want to cut out the step of making your own fresh pasta dough.

Ingredients:

Roasted Butternut Squash

1 small butternut squash cut in half lengthwise

1 Tbsp AoO EVOO

Directions:

Preheat the oven to 375

On a parchment paper lined baking sheet, roast the butternut squash, cut side down, for 35-40 minutes until slightly golden brown around the edges and tender when poked with a knife at the thickest part.

While the Squash is roasting, make the pasta dough, if not using ravioli wrappers.

Pasta Dough

Ingredients:

2 egg, beaten

1 tsp salt

2 C all-purpose flour

1/4 C water

Directions:

In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water. On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or out 12" long sheets of dough to 1/8" thick, or the number 6 setting on a pasta machine. Cover sheets that are not being used with a towel so they do not dry out.

Roasted Butternut Squash & Goat Cheese Filling

Ingredients:

1 1/2 C peeled, roasted butternut squash, cooled

2 medium shallots, finely sliced

1 Tbsp AoO EVOO

8 oz. chevere goat cheese

4 oz. Brie Cheese, rind removed

1 large egg

Sea salt & fresh ground pepper to taste

Directions:

Over medium heat, saute the shallots in olive oil until golden brown and caramelized. Place all of the ingredients including shallots, in to the bowl of a food processor except the egg. Pulse until ingredients are well combined. Check for seasoning and adjust to taste and add the egg and pulse until just combined.

Ravioli

In a large 8+ quart pot, bring salted water to a boil.

Assemble the ravioli laying the sheets out, using approximately one tablespoon of butternut squash filling per ravioli with at least one inch between raviolis. Use water, seal the edges firmly before cutting. Drop the ravioli a few at a time in to the salted boiling until they float, approximately 2 minutes.

Pan Sauce of Balsamic, Rosemary & Shallots Caramelized in EVOO

Ingredients:

2 medium shallots, sliced thinly

1 - 2" sprig fresh rosemary, leaves finely chopped, stem discarded

1 +1 Tbsp reserved AoO EVOO

2 Tbsp AoO traditional style balsamic

Sea salt and fresh ground pepper to taste

1/4 C shaved Pecorino Romano

Directions:

Over medium heat, season and saute the shallots and rosemary in one tablespoon of olive oil until golden brown, fragrant and caramelized, about five minutes. Add the balsamic and whisk to deglaze the pan. Check the seasoning and adjust to taste. Add the second tablespoon of olive oil and whisk to combine.

Once the ravioli are cooked, gently toss with the pan sauce and serve immediately.

Serves 6

Zucchini Noodles with Cherry Tomatoes

1 zucchini (about 8″, 20cm long)

1 red onion (large, thinly sliced)

2 cloves garlic (minced)

1 C cherry tomatoes (quartered)

2 tsp AoO Basil Olive Oil

2 Tbsp mild AoO EVOO

1 Tbsp AoO Denissimo Balsamic Vinegar

Spiralize zucchini into spaghetti strands. Heat 2 tsp oil in a large nonstick skillet over medium heat. Add onions and sauté until tender, 6 - 7 minutes. Add garlic, cherry tomatoes and sauté briefly Add zucchini, basil and sauté another 3 - 4 minutes, until tomatoes are soft and zucchini is just tender Remove from heat, add good olive oil, vinegar, toss to combine and serve

Cilantro Lime Rice with Coconut Shrimp

1 C rice (uncooked)
1 package cherry tomatoes, halved
1/2 package of frozen corn (or fresh if in season)
1 clove garlic grated
1 bunch of cilantro, chopped
1 lime
3 Tbsp AoO Persian Lime olive oil

Marinade
1 lb shrimp
1/4 C AoO Persian Lime olive oil
1/4 C AoO Coconut balsamic
1/2 bunch cilantro, chopped
1 clove of garlic, grated
Zest of 1 lime
Juice from 1/2 a lime
Salt to taste

Directions

Cook the rice according to packaging. Once cooked drizzle on the Persian lime olive oil
In a skillet heat corn and garlic with Persian lime olive oil and splash coconut balsamic until corn starts to brown. Take off heat and stir into rice. Let cool. Once cooled add in chopped cilantro, sliced tomatoes, juice of 1 lime and salt to taste.
Mix together marinade ingredients and place with shrimp in a plastic bag for about 20-30 minutes. Remove from marinade and place in a skillet to cook. Once shrimp have turned pink remove from the pan. Depending a size you can either mix them into the rice salad or if they are larger shrimp place on top. Garnish with a slice of lime.

Ultimate Vegan Polenta

1 C Polenta style ground cornmeal
1 tsp garlic powder

1 Tbsp AoO Organic California Koroneiki Extra Virgin Olive Oil

2 tsp AoO Garlic Olive Oil

Sea salt and fresh ground pepper to taste

Red pepper flakes

Additional AoO Garlic Olive Oil for finishing

Bring 4 cups of lightly salted water to a boil in a medium sauce pot. Gradually add in 1 cup of polenta (cornmeal), and reduce heat to medium.

While polenta is cooking, add 1 teaspoon garlic powder, fresh ground black pepper to taste and the star of the show: 1 tablespoon of Organic California Koroneiki EVOO and two teaspoons of Garlic Olive Oil.

Reduce to a simmer, stirring occasionally for approximately 20-25 minutes to create a smooth, creamy consistency.

When finished cooking, ladle into bowls and and for the finishing touch, drizzle a bit of Garlic EVOO on top, and sprinkle with red pepper flakes (I used Marash Red Pepper flakes). If you don’t have Marash, normal red pepper flakes will be wonderful.

Mediterranean Salmon

4 3oz Salmon Filets

1/2 C AoO Garlic Olive Oil

1/4 C AoO Neapolitan Herb Balsamic

1 Tbsp fresh cilantro, chopped

1 Tbsp fresh basil, chopped

1 1/2 tsp garlic salt

Mix together the olive oil and balsamic vinegar in a small bowl. Arrange the salmon fillets in a shallow baking dish. Pour the vinegar and oil over them, turning once to coat. Season with cilantro, basil, and garlic salt. Set aside to marinate for 10 minutes.

Preheat your oven's broiler.

Place the salmon about 6 inches from the heat source, and broil for 15 minutes, turning once, or until browned on both sides and easily flaked with a fork. Brush occasionally with the sauce from the pan.

Honey Balsamic Mahi Mahi

4 (5 oz.) mahi-mahi fillets

½ C wildflower honey

¼ C AoO Traditional 18 Year Aged Balsamic vinegar

½ tsp mustard powder

½ tsp ground black pepper

½ Tbsp Rustic Pink Himalayan Sea Salt

Melted butter, for brushing salmon

Combine the mustard powder, salt, and ground black pepper in a bowl. Mix well and set aside.

Microwave the honey for 15 to 20 seconds and then mix with balsamic vinegar. Stir to mix.

Rub the salt, pepper, and mustard mixture all over each mahi mahi fillet.

Brush the top with the honey and balsamic vinegar mixture.

Heat the grill and then grill each side of the fish in medium heat for 5 to 6 minutes while basting with the honey mixture.

Transfer to a serving plate.

Garlicky Clams with Linguini

2 pounds medium clams

3 Tbsp AoO Garlic Olive Oil

5 garlic cloves, minced (fine)

A large pinch of red chili flakes

½ C white wine

3/4 lbs cooked linguini

2 Tbsp chopped parsley

3 Tbsp AoO Basil Oil

Wash clams under cold water, soak if especially sandy.

In a heavy bottom (cast iron) pan, heat garlic oil. When oil is hot, add clams, garlic, chili flakes and white wine. Cook 6-7 minutes or until clams open. Meanwhile cook linguini until al dente. reserve the water in case you need to add more back to the clams. Add Basil oil and parsley to the clams. Stir in pasta, adding pasta water if needed.

Fish Tacos with Mango Salsa

1 pound tilapia fillets

1 ripened mango, peeled and diced

½ C cilantro, diced

¼ C red onion, diced

¼ C AoO Persian Lime Olive Oil

1 Tbsp AoO Mild Extra Virgin Olive Oil

1 large jalapeno, seeds removed and minced

12 corn tortillas

queso (cheese) for topping

Pre-heat broiler on high

Line a broiler pan with foil and spray with Persian LIme

Olive Oil. Arrange fish filets in a single layer

and broil until fish is golden brown the flakes easily with a

fork-(about 6-8 minutes).

Meanwhile, prepare mango salsa tossing together the

mango, cilantro, red onion, and jalapeno in a bowl.

Remove the fish from the broiler pan to a plate and flake

into bite -sized pieces with a fork.

Fry corn tortillas in Extra Virgin Olive Oil over med.

-high heat in a large non-stick pan. Using tongs quickly toss the tortillas in the warm oil about 30-60 seconds per side and move to a plate lined with a towel. Cover the tortillas to keep warm and continue until you heat all 12 tortillas.

Eggplant Parmesan

2 Large Eggplants sliced into 1/2 inch thick slices

½ C all-purpose flour

3 large eggs

2 to 3 C panko bread crumbs, as needed

Kosher salt, as needed

Black pepper, as needed

AoO EVOO for frying

5 C tomato sauce

1 C finely grated Parmesan

½ pound fresh mozzarella, torn into bite-sized pieces

Heat oven to 400 degrees.

Place flour, eggs and panko into three wide, shallow bowls. Season meat generously with salt and pepper. Dip eggplant in flour, then eggs, then coat with panko. Repeat until all the meat is coated.

Fill a large skillet with 1/2-inch oil. Place over medium-high heat. When oil is hot, fry eggplant in batches, turning halfway through, until golden brown. Transfer to a paper towel-lined plate.

Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the Parmesan over sauce. Place half of the eggplant over the Parmesan and top with half the mozzarella pieces. Top with half the remaining sauce, sprinkle with another third of the Parmesan, and repeat layering, ending with a final layer of sauce and Parmesan.

Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.

Grilled Paella

A handful of wood chips, such as fruit or hickory (optional)

One large pinch saffron

2 ¼ quarts low-sodium chicken broth

¼ C AoO EVOO

2 pounds chicken thighs

Salt and freshly ground black pepper

1 pound chorizo, cut into half-moons

1 medium onion, peeled and finely chopped

1 Tbsp minced garlic

4 C short-grain rice, such as arborio

1 ½ pounds jumbo shrimp, peeled, deveined, chopped

1 C fresh or frozen peas

2 dozen littleneck clams, cleaned

2 Tbsp finely chopped parsley(optional)

If using, soak the wood chips in water. In a large pot, stir the saffron into the chicken broth and set over medium heat. Once hot, lower the heat and keep warm.

In an 18-inch paella pan, heat the olive oil over medium-high heat. (A large, wide, shallow, flameproof saucepan may be substituted — or, in a pinch, an enameled Dutch oven.) Season the chicken thighs all over with salt and pepper and brown on all sides in the hot oil. Transfer to a plate. Cook the chorizo in the same pan until it starts to brown. Transfer to a second, paper-towel-lined plate. Remove the pan from the heat.

Light a charcoal grill with about a large cereal box’s worth of charcoal. Return the paella pan to the stove and set over medium-high heat. When hot, add the onion and cook until translucent, about 4 minutes. Add the garlic and stir until fragrant, then add the rice and stir to coat. Season with salt and pepper.

Bring the stock, paella pan, chicken, chorizo and other ingredients to a table near the grill. When the fire is at its peak heat (all of the coals are lit, and you can hold your hand over the hottest part of the fire for only a few seconds), quickly stir the shrimp, chorizo and peas into the rice, then add 2 quarts of stock. Add the clams hinge-side up so that when they open in the heat, their juices are released into the rice. Nestle the chicken on top. Using thick gloves and a pair of tongs, carefully remove the grill grate. Drain the wood chips and drop them into the fire. Quickly replace the grill grate and set the paella pan on the grate. Cover the grill and cook the paella until all the liquid has absorbed, 25 to 30 minutes. If the rice is underdone, add another cup of stock and return to the fire for 5 to 7 minutes. Season with salt and pepper to taste and, if you choose, top with parsley.

Grilled Flounder

THE BRINE:

1 C kosher salt

½ C granulated sugar

THE FISH:

4 flounder fillets, approximately 1 1/2 pounds, or any thin, low-fat white fish

Kosher salt and ground black pepper, to taste

4 tsp AoO Butter Olive Oil

Chopped parsley

1 lemon, quartered

Make the brine: Put salt and sugar in a large bowl or pot, and add around a half-gallon of water, stirring to combine and dissolve the salt and sugar.

Set the burners on a gas grill to medium. When it is hot, scrape grates to make sure they are very clean. (If using a charcoal grill, build a fire in your grill. When coals are covered with gray ash and you can hold your hand 5 inches above the coals for 5 to 7 seconds, you are ready to cook.)

While grill heats, slide the flounder fillets into the brine and allow them to sit for approximately 10 minutes, then remove from the brine and pat very dry with paper towel. Season fillets with salt and pepper, then apply just a little oil to one side of each fillet, lightly spreading it with your fingers to cover the flesh.

Apply some more oil to a paper towel and, using tongs to protect your hands, use the towel to oil the grill grates. They will smoke furiously. Gently lay the fish fillets, oiled-side down, onto the grates. Cook until the fish has started to turn translucent at its edges, approximately 3 to 4 minutes, then remove from grill and place, grilled-side up, on a warmed platter. The fish will continue to cook as it rests. Top each filet with lemon juice from each quarter.

Lemon Herb Salmon

1 3-pound salmon fillet, in one piece

1 clove garlic, minced

2 Tbsp dark brown sugar

2 Tbsp soy sauce

1 Tbsp grated lemon peel

2Tbsp parsley, chopped fine

2 Tbsp fresh thyme leaves

1Tbsp fresh rosemary leaves

2 Tbsp AoO Sicilian Lemon Balsamic

2 TbspAoO Sesame Oil

¼ C AoO EVOO

Coarse salt and freshly ground pepper to taste

1 lemon, cut into 6 wedges

Sprigs of rosemary, for garnish

Wipe salmon fillet dry with paper towels. Combine remaining ingredients (except lemon wedges and rosemary sprigs) in small bowl and mix well. Pour mixture over salmon, making sure it is coated on both sides. Marinate for at least an hour before cooking.

Preheat broiler or grill. Cook salmon, turning once — five to six minutes each side for medium rare.

Peach Glazed Halibut

3 Tbsp AoO Peach Balsamic Vinegar

1 tsp firmly packed brown sugar

1 tsp Dijon mustard

2 pieces halibut (about 1 in. thick, 5 to 6 oz.)

1/2 tsp AoO EVOO

salt and pepper to taste

In a bowl, mix Peach Balsamic, brown sugar, and mustard.

Rinse halibut and pat dry. Brush lightly with EVOO and sprinkle with salt and pepper. Heat a 10- to 12-inch nonstick frying pan over medium-high heat. Add fish and cook until browned on the bottom, about 4 minutes.

Turn pieces over. Spoon vinegar mixture over browned sides. Lower heat and cook until fish is opaque, but still moist-looking in the center (cut to test), 4 to 5 minutes.

Lemon & Rosemary Salmon

4 (6 ounce) salmon fillets

*1⁄4 C AoO Eureka Lemon Olive Oil

1⁄2 tsp Rustic Lemon Rosemary Sea salt

1⁄2 tsp. fresh ground black pepper

1Tbsp. minced fresh rosemary leaf

8 lemon slices (about 2 lemons)

1⁄4 C Sicilian Lemon Balsamic

1⁄2 C marsala wine (or white wine)

4 tsp capers

4 pieces aluminum foil

Brush top and bottom of salmon fillets with olive oil and

Season with salt, pepper, and rosemary. Place each piece of

seasoned salmon on a piece of foil large enough to fold over and seal.

Top the each piece of salmon with 2 lemon slices, 1 Tbsp

of lemon balsamic, 2 Tbsp. of wine, and 1 tsp. of capers.

Wrap up salmon tightly in the foil packets.

Place a grill pan over medium-high heat or preheat gas or

charcoal grill.

Place the foil packets on the hot grill and cook for 10

minutes for a 1-inch thick piece of salmon. Serve in the foil packets.

Tropical Tilapia

4 Tilapia Filets

½ C wildflower honey

¼ C AoO Coconut White Balsamic

½ tsp mustard powder

½ tsp ground black pepper

½ Tbsp Rustic Pink Himalayan Sea Salt

AoO Persian Lime Olive Oil for brushing

Combine the mustard powder, salt, and ground black pepper in a bowl. Mix well and set aside. Microwave the honey for 15 to 20 seconds and then mix with balsamic vinegar. Stir to mix. Rub the salt, pepper, and mustard mixture all over each fillet. Brush the top with the honey and balsamic vinegar mixture.

Heat the grill and then grill each side of the fish in medium heat for 5 to 6 minutes while basting with the honey mixture.

Lemon Rosemary Shrimp

1 lbs. Medium Shrimp

1/4 C AoO Sicilian Lemon Balsamic

1/4 C AoO Rosemary Olive Oil

1 small onion, halved and sliced

1 C short grain rice, cooked according to directions

1 tsp + 1tsp Rustic Lemon Rosemary Sea Salt

2 cloves minced garlic

Cook rice according to directions, seasoning with Lemon Rosemary Sea Salt and pepper as desired.

Heat 2 tablespoons of Rosemary Premium Olive Oil in a large skillet over medium to medium-high heat. Add garlic and sauté until lightly browned. Add 2 tablespoons balsamic vinegar, and onion to the pan. Season liberally with salt and cook about 5 minutes, tossing occasionally.

Add remaining oil and vinegar and the shrimp to the pan. Cook 3-5 minutes, stirring occasionally, or until shrimp is opaque and fully cooked. Season with additional salt as desired.

Place rice in the bottom of individual sering bowls. Top with shrimp and vegetables and serve immediately.

Quinoa and Roasted Corn

1 C uncooked quinoa

1/2 tsp salt

4 ears corn or 2 C frozen corn

1 Tbsp AoO Persian Lime Olive Oil

1 C chopped green onions, divided

1 tsp coarse salt

1 C quartered grape tomatoes or chopped plum tomatoes, drained (please tomaties in fine-mesh strainer and place over bowl 10 to 15 minutes)

1 C cooked black beans, rinsed and drained

1/4 tsp grated lime peel

2 Tbsp lime juice

1/4 tsp sugar

1/4 tsp cumin

1/4 tsp black pepper

Place quinoa in fine-mesh strainer; rinse well under cold running water.

Transfer to saucepan; add 2 cups water and 1/2 teaspoon salt.

Bring to a boil over high heat.

Reduce heat; cover and simmer 15 to 18 minutes or until water is absorbed and quinoa is tender.

Transfer quinoa to large bowl.

Meanwhile, remove husks and silk from corn; cut kernels off cobs.

Heat 1/4 cup oil in large skillet over medium-high heat.

Add corn; cook 10 to 12 minutes or until tender and light brown, stirring occasionally.

Stir in 2/3 cup green onion and coarse salt; cook and stir 2 minutes.

Add corn to quinoa.

Gently stir in tomatoes and black beans.

Combine lime peel, lime juice, sugar, cumin and black pepper in small bowl.

Whisk in remaining 1 tablespoon Persian Lime Olive Oil until blended.

Pour over quinoa mixture; toss lightly to coat.

Sprinkle with remaining 1/3 cup green onions.

Serve warm or chilled

Vegetarian Club Sandwich

¼ small cauliflower

2 Tbsp AoO Eureka Lemon Olive Oil

1 large tomato

¼ cucumber

2 Tbsp toasted hazelnuts

3 thick slices Artisian bread

3 Tbsp AoO Butter Olive Oil

6 sliced sundried tomatoes

2 oz Arugula

2 slices aged cheddar cheese

3 Tbsp Olive Oil Mayo (recipe in sauces)

Salt and pepper

Pre-heat the oven to 350°F. Cut the cauliflower into slices, then sprinkle with 2 tbsp. Lemon Olive Oil , salt and pepper. Place on an oven tray lined with parchment paper, then bake for 15 minutes in the oven. Slice the tomato, cucumber and hardboiled egg. Coarsely chop the hazelnuts.Toast the sliced bread in a griddle pan with a tbsp of Butter Olive Oil per slice. Allow to cool slightly before constructing the sandwich.Start with the arugula, then the sliced cucumber. Add the cheese, then spread over a tbsp of Olive Oil Mayo . Cover with the second slice of bread, and repeat from the beginning. Top with sliced tomato, a slice of Sundried Tomato and another tbsp of Olive Oil Mayo before adding the roasted cauliflower and a final tbsp of Olive Oil Mayo. Garnish with the chopped hazelnuts and season with salt and pepper. Finally, top the sandwich off with the third slice of bread. Cut the final product in half, holding the individual halves together with toothpicks.

Salmon Club Sandwich

½ red onion, thinly sliced

4 Tbsp AoO Raspberry Balsamic

½ avacado

1 Tbsp AoO Milanese Gremolata Olive Oil

¼ lime

1 hard boiled egg, sliced

¼ cucumber

3 slices Artisan Bread

3 Tbsp Butter Olive Oil

shredded lettuce

3 slices smoked salmon

3 Tbsp Olive Oil Mayo (recipe in Sauces)

Salt and Pepper

Marinate the onion in Raspberry Balsamic. Scoop pulp from Avacado skin, mashing together with Milanese Gremolata and Lime juice. Salt to taste. Slice Cucumber and hardboiled egg. Toast the bread with Butter Oil. To assemble, place the shredded lettuce on a slice of bread, then top with cucumber. Spread with a tbsp of Olive Oil Mayo , add the sliced egg and then another tbsp Olive Oil Mayo. Place the second slice of bread on top, and spread with mashed avocado. Top with some lettuce and the slices of smoked salmon whilst finishing with the red onion. Spread on a tbsp of Olive Oil Mayo then season with salt and pepper, completing the sandwich by adding the third and final slice of bread. Cut the final product in half, holding the individual halves together with toothpicks.

Sicilian Tuna Salad

1 large can albacore tuna (16 ounces), drained and well squeezed

1/2 red onion, diced

1 stalk celery, diced

1 boiled egg, diced

1/2 C sweet pickle relish, well squeezed

2 Tbsp Dijon mustard

2 Tbsp AoO Sicilian Lemon Balsamic

1 C mayonnaise

Salt & pepper to taste

Mix all ingredients together.

Refrigerate until ready to use.

Roasted Vegetable Lasagna

2 Tbsp AoO Tuscan Herb Olive Oil

1 C chopped onions

2 garlic cloves, minced

1 (28 oz.) can crushed tomatoes in puree

3 Tbsp tomato paste

1 bay leaf

3 large basil leaves

1 tsp salt

1/8 tsp freshly ground black pepper

3 zucchini, cut in 1/4" slices

1 large eggplant cut in 1/4" slices

3 Tbsp AoO Garlic Olive Oil

3 Portobello mushrooms, cut into 1/4" slices

1 lb. box lasagna noodles

15 oz. container ricotta cheese

4 oz. creamy goat cheese, room temperature

1/4 C pesto (recipe in Sauces)

1 C grated Parmesan cheese

1 egg, slightly beaten

1 (12 oz.) jar roasted red peppers

6 sundried tomatoes, julienned

1/2 C grated mozzarella

Preheat oven to 400 degrees.

Heat 2 Tbsp. Tuscan Herb Olive Oil in heavy saucepan, add onion and cook over medium low heat for 5 minutes until onions are translucent. Add garlic and cook another minute. Add tomatoes and bay leaf along with basil leaves, salt & pepper, stir and cook uncovered for about 45 minutes, stirring occasionally.

Place zucchini and eggplant in a large bowl and add 2-3 Tbsp. Garlic olive oil and coat well. Place on baking pans in single layer. Bake for 15 minutes then turn vegetables over and cook another 10 minutes. Remove and place on a platter.

Place sliced mushrooms on baking sheet and sprinkle with olive oil. Bake for 10 minutes. Remove to a platter.

Put a large pot of salted water on stovetop and bring to a boil. Add lasagna noodles 2 at a time and continue until all noodles are submerged. Stir lightly to avoid sticking. Cook until al dente, about 8 minutes. Remove and place in strainer under cold water to stop the cooking. Layer noodles between wax paper until using.

In a medium bowl combine ricotta, goat cheese, pesto, 1/2 cup Parmesan cheese and the egg. Mix until incorporated.

Remove bay leaf and basil leaves from the tomato mixture.

Place a layer of noodles covering bottom of a 9 x 13" non stick or glass baking pan. Spread 1/2 of eggplant slices, 1/2 of zucchini slices, 1/2 of mushrooms, 1/2 of roasted peppers and 1/2 of sundried tomatoes on top of noodles. Spread 1/2 of the ricotta mixture on top. Place another layer of noodles on top, then 1 1/4 cups tomato mixture, followed by all of the vegetables. Place one more layer of noodles, followed by 1 1/4 cups sauce, topped with the rest of ricotta. Sprinkle 1/2 cup of Parmesan and 1/2 cup of mozzarella.

Bake for 40 minutes. If cheese begins to brown too quickly, cover pan with foil.

Remove from oven and let cool 10 minutes before serving.

Shrimp and Grits

SHRIMP: GRITS:

2 pounds peeled & deveined shrimp 5 C milk

3 Tbsp Butter Olive Oil 1/2 tsp garlic powder

2 Tbsp Worcestershire sauce 1 C quick-cooking grits

2 Tbsp lemon juice 2 C shredded sharp cheddar

1 tsp Old Bay seasoning chives to garnish

1 (8 oz) bar cream cheese

1 tsp coarsely ground black pepper

1 clove garlic, minced

1 tsp Cajun seasoning

1 tsp Harissa Olive Oil

SHRIMP:

Arrange shrimp in single layer on shallow baking pan or cookie sheet. Combine all other ingredients; pour over shrimp, and toss to coat. Bake at 350 degrees for 15 to 20 minutes, being careful not to overcook.

GRITS:

Bring milk and garlic powder to a boil in a large saucepan.

Stir in grits with wire whisk. Reduce heat to low; cook 5 minutes or until thickened, stirring often. Add cheeses, stirring until melted. Serve shrimp atop grits; drizzle sauce over.

Neatloaf (Vegetarian Meatloaf)

4 Eggs 1/3 C Onions

1/4 C Lipton Onion Soup Mix(1 pkt) 1/2 C cooked brown rice

5-6 oz low-fat Ricotta cheese 4 C Special K cereal

5-6 oz firm Tofu(1/3-1/2 block mashed) 1/4 C AoO Tuscan Olive Oil For the Sauce:

1/2 C ketchup 1/8 C Dijon Mustard

1/8 C AoO Neapolitian balsamic 1 pinch cayenne pepper

1/4 C molasses 1/4 C date sugar
1/4 C good quality cocoa powder

Preheat oven to 300°F. Saute’onions in small amount of AoO Tuscan Olive Oil. Beat eggs in bowl, and then add all ingredients except Special K. Mix well, then add Special K last. Put in loaf pan that is sprayed with olive oil. Bake 1 hour. While Neatloaf cooks prepare sauce, whisking together all sauce ingredients in a bowl. Remove loaf from oven, pour sauce over the loaf and cook an additional 10 minutes. ENJOY!

Asian Garlic Tofu

1 package super firm tofu 1/4 C Hoisin sauce

2 Tbsp soy sauce 1 tsp sugar

1 tsp freshly grated ginger 1/4 tsp red pepper flakes

1 Tbsp AoO Garlic Olive Oil 1 tsp AoO Toasted Sesame Oil

green onions for garnish rice for serving

Remove tofu from pkg. Place abt 4 paper towels on a plate. Set tofu on top of plate, cover with more paper towels. Place a cast iron skillet or something heavy on top. Let sit 30 mins. In a medium bowl, stir together Hoisin sauce, soy sauce, sugar, ginger, garlic, and red pepper flakes. Cut tofu into bite-size pieces. Place in bowl with sauce and toss to coat. Let sit 30 mins. Heat AoO Garlic Olive Oil in a med sized cast iron pan over med-hi heat. Once really hot, add tofu. Once nicely seared on the bottom, flip over & continue to cook until seared on bottom. Drizzle with AoO Seasame Oil and remove from heat. Sprinkle with green onions and service with rice and broccoli.

Roasted Vegetable Pasta

2 sm. zucchini-halved lengthwise & sliced 1/2 in. thick

1 bunch asparagus, trimmed, cut into 2 inch pieces

3 Tbsp AoO Herbes de Prov Olive Oil Kosher Salt & Ground Pepper

1 sm diced onion 2 cloves garlic, thinly sliced

1-28oz can diced tomatoes 9 oz fresh linguine

1/2 C chopped basil 1/2 C grated pecorino romano or parm cheese 1/4 C Lipton Onion Soup Mix(1 pkt) 1/2 C cooked brown rice

5-6 oz low-fat Ricotta cheese 4 c Special K cereal

5-6 oz firm Tofu(1/3-1/2 block mashed) 1/4 C AoO Tuscan Olive Oil
For the Sauce:

1/2 C ketchup 1/8 C Dijon Mustard

1/4 C molasses 1/8 C AoO Neapolitian balsamic

1 pinch cayenne pepper 1/4 C date sugar
1/4 C good quality cocoa powder

*Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Meanwhile, toss the zucchini and asparagus with 1 1/2 tablespoons AoO Herbes de Provence olive oil on a rimmed baking sheet; season with salt and pepper. Roast until tender, about 20 minutes. Heat the remaining 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook 30 more seconds. Increase the heat to med high, add the tomatoes and simmer, stirring occasionally, 15 mins. Remove from the heat and stir in the cheese. Meanwhile, add the linguine to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta and add to the skillet with the sauce. Add the roasted vegetables and the reserved cooking water; toss to combine, then stir in the basil. Divide among bowls and top with more cheese.

Linguini & Crab in White Wine Garlic Sauce

8 oz Cooked Linguini, reserving 1/2 C of the liquid

1/4 C AoO Garlic Olive Oil 1 Pinch Chile Flakes

1 lb crab legs cut into 3 inch pieces 1/2 C dry white wine (or broth)

1/4 C lemon juice Salt and Pepper to taste

Chopped Parsley Grated Parmesanio Reggiano

Heat olive oil over medium heat in a large deep skillet. Add chile flakes and crab and sautee a minute or two. Add wine to deglaze, increasing the heat to high and bring to a boil. Steam to cook through, 2-3 minutes. Toss pasta with liquid and lemon juice, seasoning with salt and pepper. Serve with Parmisanio Reggiano and parsley to garnish.

Lemon Pepper Shrimp with Orzo

2 C orzo, cooked 1 1/2 lbs shrimp, peeled and deveined

3 1/2 Tbsp AoO Sicilian Lemon Balsamic

1/2 tsp Rustic Alderwood Smoked Sea Salt

2 Tbsp AoO Natural Butter Olive Oil

1 tsp ground black pepper 2 cloves minced garlic

Prepare Orzo according to package directions. Combine orzo, 1 1/2 tbsp lemon balsamic, parsley, salt 1/2 tsp black pepper. Keep warm.

Hear 1 tbsp butter olive oil over medium high heat in large skillet. Add shrimp and sautee about 2 minutes. Remove to a plate. Heat remaining oil and cook garlic until browned, add shrimp, remaining lemon balsamic, and pepper. Cook another coupe minutes until shrimp is done, serving over orzo.

15-Minute Mediterranean Chickpea Salad

Chickpea Salad:

1 1/2 cups chickpeas, drained and dried 1 c. cubed cherry tomatoes

1/2 large red onion, chopped 1 cup cubed English cucumber

1/4 c. feta cheese, crumbled /or vegan tofu feta, white beans, olives

1/2 cup chopped parsley, stems removed

Balsamic Dressing:

1/4 c. AoO Lime Olive Oil-

1 Tbs. AoO Traditional balsamic vinegar-

1 tsp dijon mustard

1/2 tsp Rustic Sea Salt

1/4 teaspoon ground black pepper

In a lg mixing bowl, combine cherry tomatoes, red onions, cucumber cubes, feta cheese and parsley. Pour the vinaigrette over the salad and toss again to combine. *OPTIONAL, but makes a delicious difference: Cover the salad and let sit for 30 minutes to up to an hour so that all the ingredients are completely soaked in and the flavours combined. Serve and enjoy! This recipe is vegetarian and gluten free.

Vegetarian Spaghetti Squash Lasagna

3 lbs spaghetti squash, halved lengthwise and seeded

1 Tbsp AoO Tuscan Herb Olive Oil 1 bunch Brocollini, chopped

4 Tbsp AoO Garlic Olive Oil 1/4 tsp crushed red pepper

2 Tbsp Neapolitan Herb Balsamic 2 Tbsp Water

1 C shredded mozzarella 1/4 C Parmesan Cheese, divided

3/4 tsp Italian seasoning 1/2 tsp Rustic Sea Salt

1/4 tsp ground black pepper

Preheat oven to 450'. Place squash cut side down in microwave safe dish. Add 2 Tbsp water, and microwave uncovered on high around 10 minutes, until flesh is tender.

Meanwhile, heat olive oil in a skillet over medium heat. Add Broccolini, garlic and red pepper, stirring frequently. Add 2 Tbsp Balsamic and cook unti;l tender, about 4 minutes.

Using a fork, scrape squash from the shells into a large bowl, stiring in broccolini, 3/4 C mozzarella, 2 tbsp parmesan, seasoning, salt and pepper. Divide between 2 shells. Top with remaining cheese. Bake on lower rack of oven for 10 minnutes. Move to upper rack and turn on the broiler. Watch carefully until cheese browns.

Maple Dijon Salmon

16 oz Salmon Filets 1/4 C Maple Balsamic

1/4 C Dijon Mustard 2 Tbsp Garlic Olive Oil

Salt and Pepper to taste

Combine Maple Balsamic, Dijon Mustard, Garlic Oil, Salt and Pepper in a zip top gallon bag. Squeeze bag to combine. Add Salmon to the bag and refrigerate 2 hours to marinate. Broil / Grill until Opake and flakey.

Smoked Salmon Nicoise Salad

3 cups organic baby spinach
1 small head of organic romaine, trimmed, leaves left whole
4 large eggs, hard boiled, cooled, peeled, halved
1 English or hot house cucumber
2 large heirloom tomatoes cut into large slices (or 2 cups cherry tomatoes)
1/2 pound washed, trimmed fresh green beans, par boiled and cooled
2 pounds new potatoes boiled in salt water until just fork tender, and cooled
2 teaspoons capers
1/2 small red onion sliced thinly (about 1/2 cup)
1 cup lemon stuffed manzanilla olives
fresh chopped Italian parsley leaves for garnish (optional)
fresh ground pepper to taste

1 pound of cooked and cooled meat/protein of choice such as smoked, poached or grilled salmon, poached or grilled chicken, grilled steak, seared tuna, fried or baked tofu, etc. (there are no wrong answers here)

In a large bowl, toss the cooked and cooled baby potatoes with two tablespoons of the dressing. On a large platter just before serving, arrange a bed of baby spinach topped with the whole Romaine lettuce leaves. Arrange the various components around the platter with the meat, fish or protein showcased in the center. Add a grind of fresh black pepper and serve the platter with the dressing on the side.

Dressing recipe in vinaigrettes.

Pickled Shrimp and Vegetables

4 qt. of water

2 lbs. medium shrimp, peeled and deveined

4 1/2 oz salad cucumbers, halved lengthwise

2 1/2 C sweet onion thinly sliced

2 C mini sweet peppers, sliced thin

3 thyme sprigs

3/4 C Madagascar Black Pepper Olive Oil

1/4 C Sicilian Lemon Balsamic

1 tsp Rustic Pink Himalayan Sea Salt

1/2 C fresh basil. thinly sliced

Bring water to a boil in a stockpot. Add shrimp, boil until just pink.. Drain and rinse under cold water, pat dry with a paper towel. Combine shrimp, cucumber, onion, peppers and thyme in a large glass bow. Wisk together oil, vinegar and salt. Pour dressing over shrimp mixture. Cover and chill at least 8 hours, stirring occasionally. Stir in basil just before serving.