Recipe Course: 30 Mins or Less

Quick Herb Pizzette

  • In bowl, whisk together olive oil, garlic, green onions, parsley, thyme, basil, salt, and pepper to taste. Set aside.
  • Preheat oven to 325°F. Place rounds, cut side up, in single layer on nonstick baking sheets; bake for about 4 minutes or just until beginning to crisp. Remove from oven; brush immediately with olive oil mixture. Sprinkle evenly with cheese.

Tip: If you like, combine the ingredients for the olive oil mixture earlier in the day and set aside.

Olive Tapenade

In small bowl, mix together olives, capers, olive oil, lemon juice, garlic powder, anchovy paste, and pepper to taste.

Tip: Serve in a small serving bowl surrounded by an assortment of crackers.

Recipe reprinted with permission of Bolla Wines

Lemon and Lime Cream Dressing

In small bowl, combine lime peel and juice, lemon peel and juice, and sugar. Whisk in olive oil; gradually whisk in half-and-half cream and hot pepper sauce. Stir in shallots. Season with salt and pepper to taste.

Tip: Dressing can be refrigerated in sealed container for 1 or 2 days.

Grilled Salmon with Red Onions

  • Spread olive oil over half of large sheet of foil. Add onion and toss with 2 tbsp olive oil; season with salt and pepper. Fold foil over onion and seal edges to make packet.
  • Preheat grill to medium-high heat; grease grate well. Place onion packet, salmon and oranges on grill; lightly brush salmon and oranges with olive oil. Close lid and grill, turning once, for 5 to 7 minutes or until salmon is grill-marked, moist and pink in the middle.
  • Arrange salmon on platter with oranges, squeezing some over top. Top with onion; season with salt and pepper.

 

Recipe provided by Chef Mary Ann Esposito

Fettuccine with Pecorino and Black Peppercorns

  • Melt butter in small saucepan set over low heat; add olive oil and keep warm. Cook pasta in large pot of boiling salted water until al dente; drain.
  • Toss butter mixture with pasta on shallow platter; sprinkle cheese over top and toss again. Season to taste with salt (if using).

Tip: A good way to store aged cheeses, such as Pecorino or Parmigiano-Reggiano is to double-wrap them in plastic wrap, then store in the cheese drawer of the refrigerator.

 

Recipe provided by Chef Mary Ann Esposito

Fennel-Crusted Seafood on Skewers

  • Peel shrimp, leaving end of tail segments attached. Place shrimp and scallops in 9- x 13-inch glass or ceramic baking dish; season generously with salt and pepper. Combine olive oil, wine, bread crumbs, fennel tops, fennel seeds and orange zest; sprinkle evenly over seafood. Thread seafood onto six or eight 12-inch skewers: arrange in single layer in dish.
  • Preheat grill to medium-high heat; grease grate well. Grill skewers, with lid closed for 2 to 3 minutes per side or until sizzling and scallops are opaque in center.

 

Tip: If desired, you can also broil the skewers on a baking sheet instead of grilling them.

 

Recipe Provided by Chef Sharon Sanders

Cinnamon-Sugar Crisps

  • Preheat oven to 400°. Place individual wonton wrappers on baking sheets, about 1/4-inch apart.
  • Using pastry brush, brush each wonton wrapper lightly with olive oil. Sprinkle evenly with cinnamon sugar. Bake for 5 minutes or until crisp. Let cool on racks.

Tip: To make cinnamon sugar, combine 2 tbsp granulated sugar with 1/2 tbsp ground cinnamon.

Recipe provided by Jim Coleman

Sweet Mustard Dressing

In small screw-top jar, combine olive oil, honey, white wine vinegar, mustard and balsamic vinegar. Shake vigorously until well blended. Season with salt and pepper to taste. Shake well before using.

 

Tip: Dressing can be refrigerated for up to 1 week.

French Salad Dressing

In small bowl, combine garlic, salt, mustard, pepper and salad seasoning. Whisk in olive oil and vinegar until thoroughly mixed. Shake well before using.

 

Tip: Dressing can be refrigerated in tightly covered container for up to 1 week.

 

Recipe Provided by Chef Sharon Sanders

Classic Vinaigrette

  • In small screw-top jar, combine olive oil, vinegar, mustard and sugar; shake vigorously until well blended.
  • Season with salt and pepper to taste. Refrigerate dressing for up to 1 week.
  • Shake well before using.

 

Variations:

Garlic Vinaigrette: Add 1 small, halved garlic clove to olive oil mixture; let stand for 1 hour. Discard garlic. Store and serve as directed above.

Lemon Vinaigrette: Substitute 2 tbsp lemon juice for vinegar; add finely grated peel of 1 small lemon to olive oil mixture. Store and serve as directed above.

Herb Vinaigrette: Whisk 1 to 2 tbsp finely chopped fresh herbs (basil, oregano or chives) into dressing just before serving. Store and serve as directed above.

Shallot Vinaigrette: Add 1 to 2 finely chopped shallots to olive oil mixture; let stand for at least 1 hour before serving. Store and serve as directed above.