Oretiko – Chilled Cheese Appetizer

Ingredients:

• 1 C  Feta Cheese
• .5 C  Lucini Organic Stravecchio Pamigiano Reggiano (grated)
• 12   Kalamata olives (sliced, pitted)
• .5 C  Onion (rinsed well in cold water)
• .25 C Lucini Extra Virgin olive Oil
• 1      Green Pepper (chopped small)
• .5 tsp Black Pepper (fresh, ground)
• .25 tsp Paprika (optional)

Preparation:

In electric mixer, beat the olive oil and cheese until they reach the consistency of whipped cream.  Remove from mixer and add black pepper, paprika, olives, onion and green pepper. Taste for salt, paprika and pepper.  Pack mixture solidly in small bowl or oiled mold. Refrigerate until firm.  Serve sliced.

Cauliflower & Broccoli Pasta

Adapted from Chez Panisse Vegetables

Ingredients:

• 1  Cauliflower (whole head, core removed, quartered and cut into small florets)
• 1  Broccoli bunch (remove bottom of stalks and then cut into small florets and similar sized chunks of soft stalk)
• 2 C       Onion (sliced 1/4 inch, lengthwise)
• 1/4 C  Garlic (chopped fine)
• 1 tsp   Rosemary (fresh, chopped fine)
• 1 TB    Lucini Extra-Virgin Olive Oil
• 1 TB    Lucini Fig Balsamic Vinegar
• 2 TB    Lucini Chili-Infused Extra Virgin Olive Oil
• 2 TB    Golden Raisins
• 1/2 C  Walnuts (toasted)
• 1/4 C  Parsley (chopped fine)
• 1 C       Lucini Organic Parmigiano Reggiano Cheese (grated)
• Salt (sea or kosher)

Preparation:

Boil a large pot of salted water.   Saute the cauliflower and broccoli in olive oil in a large saute pan.  When the cauliflower begins to soften, season with salt and pepper and add the onion.   Saute over medium high heat until the vegetables are brown and tender.   The cauliflower and broccoli should still be slightly crunchy and should not look steamed.  Add the garlic and rosemary and remove from the heat, tossing and stirring so the garlic doesn’t burn; if it starts to brown, add a splash of water.  Add the chili oil, vinegar and the pine nuts.  Taste and correct the seasoning for salt, chili oil and vinegar.  When the pasta is done, drain and add to the cauliflower, adding enough extra-virgin olive oil to coat the pasta thoroughly, then add the parsley and cheese, toss together and serve.

Chicken Parmigiana

This version of Chicken Parmigiana (Parmesan) is baked/broiled, rather than fried for great calorie/fat savings without losing any flavor.  No one believes it is baked when I serve it!!

Ingredients:

• 2 TB  Garlic (fresh, chopped fine)
• 1/4 cup Lucini Extra Virgin Olive Oil
• 1 bottle Lucini Rustic Tomato Basil Sauce (Artichoke, Spicy, Marinara & Olive/Caper work as well)
• 1/2 C Basil + 4 large leaves (fresh)
• 1 tsp     Lucini 10-Year Balsamic Vinegar
• 1/4 tsp  Sugar
• 1 1/4 tsp  Salt
• 1/2 tsp  Black Pepper (fresh, ground)
• 2 TB     Mustard (dijon is best)
• 1 TB      Lucini White Wine Vinegar
• 2 TB     Butter (unsalted, melted)
• 4          Chicken Thighs (skinless, boneless)
• 1/2 C    Bread Crumbs
• 1 C       Lucini Organic Stravecchio Parmigiano Reggiano
• 4 slices  Mozzarella (fresh, 1/4 inch thick)

Preparation:

In a large saucepan, heat the garlic and oil together over medium high heat until the garlic just turns light gold, about 1 minute. Stir in the tomatoes, basil, sugar, a pinch of salt and pepper.  Bring to a boil and then simmer on low until sauce thickens – 15-20 minutes.  Taste the sauce and adjust seasoning.  Cover and keep warm.

Preheat oven to 450°F.  Whisk together mustard, vinegar, 1/4 tsp of salt and pepper, and 1 TB melted butter in a large bowl, add the chicken pieces, and toss to coat well.  In another bowl, mix together the bread crumbs, grated cheese, and 1/4 teaspoon of pepper. Mix well and add in 1 TB melted butter.  Then dredge each chicken piece in the crumb mixture until well coated.  Place each thigh on a non-stick baking pan (or Silpat) and press the crumbs in gently.  Bake in the middle of the oven until golden and cooked through, about 15 minutes.

Remove from oven and turn heat up to broil.  Place a basil leaf, then a slice of mozzarella on each thigh.  Return to oven and broil for 2 minutes.  Ready to serve – I usually serve with pasta.

Caramelized Pears with Parmigiano

Ingredients:

• 2           Pears (ripe, peeled, cored,  Bosc or Anjou)
• 1/4 C  Sugar
• 2 TB    Lucini Extra Virgin Olive Oil
• 1/4 C  Lucini Cherry-Infused Balsamic Vinegar
• 1 tsp   Orange Zest (fresh, grated fine)
• 1/8 tsp  Salt
• 1/4 C  Lucini Organic Parmigiano Reggiano (cut into thin slices or 1/4 inch chunks)
• 1 TB     Mint (fresh leaves, chopped fine, optional)

Preparation:

Cut each pear into 8 equal pieces.  Toss the pears and sugar together gently in a bowl.

Pour the olive oil into a large sauté pan over medium heat.  Add the pears and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the sugar just begins to caramelize (turns to an amber color). Do not let the sugar turn brown.  Add the cherry balsamic, salt and orange zest.  Cook 2 to 3 minutes longer or until the sauce starts to reduce.

Transfer the pears to serving dishes and top with the sauce, parmigiano and chopped mint.

Grilled Leeks

Ingredients:

• 2 C       Leeks (chopped into 1-inch discs)
• 1/4 C  Lucini Extra Virgin Olive Oil
• 1 TB    Lucini Gran Riserva Balsamic
• 1 tsp   Smoked Paprika
• 1 tsp   Salt
• 1/2 tsp Black Pepper (fresh, ground)
• 1 TB    Lucini Basil-Infused Extra Virgin Olive Oil
• 1 TB    Lemon Juice (fresh, squeezed – orange juice will also work)

Preparation:

Cut off the bottom end and top, rough green stalks , then remove the external layer of skin from the leeks.  Cut into even 1-inch discs and then soak in a large bowl of cold water for 15 minutes to remove any sediment.  Rinse the leeks in strainer or colander, then place in another large bowl.  Add the olive oil, vinegar, paprika, salt and pepper and marinate for 10 minutes.  Heat your grill pan outside on a grill or on your stovetop until the pan is fully heated (10 minutes outside, 5 inside).  Add the leek discs to the pan, flat-side down.  Cook on medium-high for 6 minutes until the leeks are browned.  Turn and cook for five more minutes on the other flat side.  Remove the leeks and place back to the marinade bowl.  Add the basil-infused olive oil and lemon juice, toss, and serve.

Green Bean & Nut Salad

Ingredients:

• 1 LB    Green Beans (ends trimmed)
• 1 TB    Lucini Extra Virgin Olive Oil
• 1/2 C  Red Onion (sliced thin)
• 1/2 C  Hazelnuts (chopped, walnuts, pine nuts and pecans can substitute)
• 1/4 C  Cilantro (chopped fine)
• 1/4 C  Lucini Roasted Hazelnut Vinaigrette
• 1 TB    Lucini Pinot Noir Vinegar
• Salt
• Black Pepper (ground, fresh)

Preparation:

Boil the beans in salted water until they are just tender – 6-10 minutes.   Drain immediately and cool for 1 minute in an ice bath.  Strain and dry.

In a large serving bowl, combine the beans, onion, nuts and cilantro.  Add the dressing and season to taste with vinegar, salt and pepper and toss until evenly distributed.

Chocolate Chip & Pumpkin Cookies (using Olive Oil)

This is a great Halloween dessert treat!

Ingredients:

• 1 can  Pumpkin (15-ounce can)
• 1 C       Brown Sugar
• 1/2 C  Lucini Extra Virgin Olive Oil
• 1           Egg
• 2 C       Flour (whole wheat or white all-purpose)
• 2 tsp   Baking Powder
• 1 tsp     Baking Soda
• 1 tsp    Cinnamon (ground, high-quality)
• 1/2 tsp  Sea Salt
• 2 tsp    Vanilla Extract
• 2 C        Chocolate Chips  (dark, semi-sweet – you can always chop up chocolate into chip-sized chunks)

Cookies!

Preparation:

Preheat your oven to 350 degrees.  Combine the pumpkin, sugar, vegetable oil, and egg.  In a separate bowl, stir together the flour, baking powder, baking soda, cinnamon and salt.   Add flour mixture to pumpkin mixture and mix well.

Add the vanilla and chocolate chips and mix well.  Drop by spoonful onto a greased cookie sheet and bake for approximately 15-20 minutes, until lightly brown and firm.

Cherry Balsamic Chicken

Ingredients:

• 2 TB   Lucini Extra Virgin Olive Oil
• 2 TB   Shallot (minced – onion works as a replacement)
• 4         Chicken breasts (skinless, boneless)
• 3 TB  Lucini Cherry Infused Balsamic Vinegar
• 1/2 C  Stock (chicken, vegetable – homemade is superior, if canned use low-sodium)
• 1 C      Lucini Organic Tuscan Tomatoes
• 1 TB   Lucini Garlic Infused Extra Virgin Olive Oil

Preparation:

Heat the olive oil over medium heat.  Add the onion and cook for 2 minutes.  Raise the heat to medium-high, add the chicken and cook for 4 minutes per side, until it is cooked through and the juices run clear.  Remove the chicken and set aside.  Return the heat back to medium and add the stock to the pan and stir, scraping the bottom of the pan to remove any browned bits. Add the cherry balsamic vinegar and tomatoes, bring to a simmer and cook 3 to 5 minutes.  Spoon the sauce over the chicken, top with the garlic olive oil and serve.

Parmesan Encrusted Chicken Breasts Puttanesca

Ingredients:

• 4         Chicken Breasts (boneless, skinless)
• 2 TB   Lucini Extra Vrigin Olive Oil
• 4         Garlic cloves (sliced thin)
• 2 C     Parmesan (shredded)
• 1 tsp  Black Pepper (fresh, ground)
• 1 tsp  Smoked Paprika
• 1 C     Lucini Sicilian Eggplant & Olive Sauce

Preparation:

Heat a large nonstick skillet over medium high heat.  Mix the shredded cheese, paprika and black pepper.  Coat the breasts with the cheese mixture, pressing the cheese in to adhere.   Add 2 tablespoons of olive oil to the skillet.  Set breasts into the skillet and cook for minutes per side, until cheese forms an even, golden casing around the tender chicken breasts.  Top the breasts with the tomato sauce for the final minute.

Grilled Sausage & Peppers

Ingredients:

• 1 LB  Sausage links (sweet Italian, pierced with a fork)
• 3 TB  Lucini Extra Virgin Olive Oil
• 3        Bell Peppers (cut into 1-inch dice)
• 1        Onion (small, thinly sliced)
• 1        Scotch Bonnet chili pepper (optional, seeded, thinly sliced)
• Salt
• 1/2 C Red wine (Dry)
• 1/2 C Lucini Organic Parmigiano Reggiano (grated)

Preparation:

Brush the sausages lightly with oil and grill over a medium-hot fire, turning, until just charred and cooked through, about 15 minutes.

Set a large cast-iron skillet on the grill and add 3 tablespoons of olive oil.  Add the peppers, onion, chili pepper and cook, stirring occasionally, until the vegetables are softened, about 15 minutes.  Season with salt.  Add the sausages and wine to the skillet and simmer until the wine has reduced by half, about 4 minutes.  Remove from the grill and sprinkle half of the cheese over the sausage and peppers.  Serve with great bread, passing the remaining parmigiano at the table.