- Stir together vinegar, soy sauce, olive oil, brown sugar, smoked paprika, mustard powder, chili powder, garlic powder, onion powder and pepper in 13- x 9-inch baking dish. Toss with mushroom slices until well coated. Cover and refrigerate for at least 8 hours or overnight.
- Preheat oven to 250°F. Arrange sliced mushrooms in single layer, without overlapping, on 2 parchment paper–lined baking sheets, each fitted with wire rack.
- Bake, rotating pans halfway through, for 1 1/2 to 2 hours or until mushrooms are dried and shrunken, and edges are crisp with a chewy texture. Let cool completely. Can be refrigerated in airtight container for up to 5 days.
Tip: Alternatively, use a dehydrator according to manufacturer’s instructions.
- Preheat oven to 450°F. Arrange red peppers on foil-lined baking sheet. Bake, turning occasionally, for 20 to 25 minutes or until charred all over. Transfer to heatproof bowl; cover with plastic wrap. Let stand for 15 minutes. Peel, stem and seed peppers, discarding peel, stem and seeds.
- In food processor, pulse roasted red peppers, walnuts, bread crumbs, 3 tbsp olive oil, lemon juice, pomegranate molasses, cumin, garlic, salt, pepper and red pepper flakes until smooth and combined.
- Transfer dip to shallow serving bowl; drizzle with remaining olive oil. Serve with crudités, crackers and flatbreads.
Tips:
– Substitute Filippo Berio Balsamic Glaze for pomegranate molasses if desired.
– For a gluten-free dip, use gluten-free bread crumbs.
- Whipped Feta Dip: In food processor, blend feta, yogurt, cream cheese, 1/4 cup olive oil, lemon zest, lemon juice, 1 tbsp dill, parsley, garlic, oregano, salt and pepper until light and airy.
- Transfer dip to shallow serving bowl; drizzle with remaining oil. Garnish with sesame seeds, remaining dill and red pepper flakes.
- Toasted Pita Wedges: Preheat oven to 400˚F. Brush pita breads with olive oil. Arrange on parchment paper–lined baking sheet. Sprinkle with salt and pepper. Bake for 5 to 8 minutes or until toasted. Cut each pita bread into 6 wedges.
- Serve dip with crudités and pita wedges.
Tip: Alternatively, omit fresh herbs, red pepper flakes and sesame seeds; garnish the dip with a dollop of Filippo Berio Sun-Dried Tomato Pesto, Classic Pesto or Spicy Tomato Pesto.
- Preheat broiler. Heat 1 tbsp oil in large skillet set over medium heat; cook shrimp, garlic, 1/4 tsp each salt and pepper, and red pepper flakes for 2 to 3 minutes or until shrimp are cooked through. Let cool completely. Chop shrimp.
- Meanwhile, brush ciabatta bread with remaining oil. Place on baking sheet; broil for 1 to 2 minutes per side or until golden brown and toasted. Set aside.
- Preheat oven to 425˚F. Using wooden spoon, mix together cream cheese, lemon zest, and remaining salt and pepper. Mix in yogurt. Stir in shrimp, pesto and 1/3 cup Parmesan.
- Scrape into greased 1-quart baking dish; sprinkle with remaining Parmesan. Bake for 15 to 18 minutes or until golden and bubbly; sprinkle basil over top. Serve with ciabatta toasts.
Tip: Serve with veggie crudités, too, if desired.
- Preheat the oven to 350 degrees Fahrenheit.
- Lightly grease a non-stick madeleine pan with olive oil and set aside.
- In a large bowl, beat the eggs with a hand mixer. Add sugar and continue mixing until dissolved.
- Next, mix in the olive oil and lemon juice. Then, add flour, vanilla extract, baking powder, salt and lemon zest. Mix well until just combined.
- Refrigerate batter for approximately 10 minutes, mixing one more time once it comes out.
- After the final mix, fill the madeleine pan with equal amounts of batter and place in the middle of the oven for 15-16 minutes.
- Remove from the oven and allow to cool.
- Dust with powdered sugar before presenting.
Inspired by Tasty Mediterraneo
- Preheat the oven to 325 degrees Fahrenheit.
- In a large mixing bowl, whisk the olive oil and honey. Next, add the eggs and whisk again to combine. Then, add the bananas, yogurt, milk, baking soda, vanilla extract, cinnamon, and nutmeg. Whisk again.
- Using a spatula, stir in the flour; then add the dates (or raisins) and walnuts and stir the batter again until everything is well combined.
- Lightly oil a non-stick a 9 x 5 loaf pan. Pour the batter into the loaf pan and shake very gently so that the batter is even in the pan.
- Place in the oven for about 50-55 minutes, check with a toothpick after that amount of time to make sure no batter comes out from the center.
- If it passes the toothpick test, remove from the oven and let the bread cool for 30 minutes, on a wire rack if available.
Inspired by The Mediterranean Dish.
