Recipe Dish Type: Breakfast

Squash Fritters

  • In large bowl, whisk together cornmeal, flour, salt and pepper. Whisk in milk and eggs. Fold in zucchini.
  • Heat 1/4 cup olive oil in 12-inch nonstick sauté pan set over medium-high heat; working in batches, drop batter, 1/4 cup at a time, into pan. Fry for 3 to 4 minutes or until golden brown at edges; flip over and fry for another 2 to 3 minutes. Transfer to baking sheet in 200°F oven to keep warm. Repeat with remaining batter, adding more oil as needed.

 

Recipe provided by Chef Mary Ann Esposito

Rosemary Potatoes

  • In colander, rinse potatoes under cold running water; pat dry.
  • In large skillet, heat oil over medium-high heat; add potatoes, stirring to coat with oil. Cook, without stirring, for 5 minutes or until browned on the bottom.
  • Reduce heat to medium. Sprinkle potatoes with rosemary, stirring to combine well. Cook, stirring occasionally, for 12 minutes or until potatoes are well browned and tender. Transfer to serving dish; season with salt to taste.

 

Recipe provided by Chef Sharon Sanders

Peach Cherry Mini Cakes

  • Preheat oven to 350°F.
  • Generously grease four 4- or 5-inch ramekins using 1 tbsp olive oil. Sprinkle brown sugar evenly in each ramekin. Place 1 peach half, cut side up, in each ramekin; place 4 cherry halves in each ramekin. Set aside.
  •  Stir together flour, baking soda and salt. In separate bowl, combine remaining 2 tbsp of olive oil with granulated sugar, vanilla and eggs; beat well. Add milk and flour mixture to egg mixture; blend until well combined. Divide batter evenly among the ramekins; place ramekins on baking sheet.
  • Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean; let stand for 5 minutes. Using a knife, loosen edges and invert onto dessert plates. Serve warm.

Tip: Serve these fruit mini cakes with your favorite ice cream or frozen yogurt.

Recipe provided by Jim Coleman

Pan-Fried Oregano Potatoes

  • In large nonstick skillet, heat oil over medium-high heat; cook potatoes, stirring to coat with oil, for 5 minutes or until browned on bottom.
  • Reduce heat to medium. Stir in oregano. Cook, stirring occasionally, for 12 minutes or until potatoes are tender and browned. Sprinkle with salt.

 

Recipe provided by Chef Sharon Sanders

Lattice-Topped Peach and Berry Tart

  • Grease 10-inch springform pan with extra-light olive oil spray. Prepare dough; cut away one-third of the dough. Pat into disk; refrigerate for 10 minutes. Pat remaining dough over bottom and 1 1/4-inches up side of prepared pan. Prick all over with fork; refrigerate for 30 minutes.
  • Roll out reserved refrigerated dough between 2 sheets of floured waxed paper into 10-inch circle. Using pizza wheel or serrated ravioli cutter, cut into 8 strips. Slide the waxed paper onto baking sheet; refrigerate for 15 minutes.
  • Preheat oven to 425°F. In bowl, mix together preserves and cornstarch; gently stir in peaches and blueberries. Place dough-lined pan on heavy baking sheet; spoon fruit mixture into pan. Carefully lay 4 strips of dough over top of fruit. Place remaining strips over top crosswise, pressing strips to sides of bottom crust to join.
  • Beat egg white with 1 tbsp water; brush over lattice top. Sprinkle entire surface with sugar. Bake for 20 minutes; reduce oven temperature to 350°F. Bake for about 40 minutes or until juices are bubbling clear in the center and lattice is browned. Transfer to rack; let cool.

Individual Lemon Olive Oil Cakes with Berry Sauce

  • Preheat oven to 350°.
  • Grease oversize muffin cups with olive oil. Mix together flour, baking powder, baking soda and salt; set aside.
  • Using electric mixer, beat egg whites until fluffy; set aside. In separate bowl, beat egg yolks with sugar for 2 or 3 minutes or until ribbons form when beaters are lifted; stir in flour mixture, sour cream and olive oil. Stir in lemon juice and vanilla. Fold in egg whites in three additions, until a few white streaks are still remaining (do not overmix).
  • Pour batter into muffin cups; bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool in pan on rack for 10 minutes; remove from pan.
  • Meanwhile, in blender or food processor, combine berries with icing sugar; purée until smooth. Drizzle over warm cakes.

Filippo Berio Olive Oil Pound Cake

  • Preheat oven to 325°F.
  • Grease 9- x 5-inch loaf pan. Combine flour, salt and baking powder; set aside. Pour olive oil into large bowl of electric mixer; slowly mix in sugar, orange juice and vanilla.
  • Add eggs, one at a time, mixing well after each addition. Add milk; mix for 2 minutes. Gradually mix in flour mixture.
  • Pour batter into loaf pan; bake for 60 to 75 minutes or until cake tester inserted in center comes out clean and cake is golden on top. Let cool in pan on rack for 10 minutes. Remove from pan; let cool completely on rack.

Apple Pie Oatmeal Muffins

  • Preheat oven to 350°F.
  • Place oats in large bowl; pour buttermilk over top. Stir together; let stand for 30 minutes.
  • Stir in sugar, olive oil, egg and apple.
  • Sift together whole wheat and all-purpose flours, baking soda, cinnamon, cloves and salt; add to oats mixture.
  • Spray nonstick muffin pans with olive oil and fill each muffin cup with 1/2 cup of the batter.
  • Bake for 25 minutes or until set and springy to the touch. Serve warm.

Orange French Toast

  • In large bowl, whisk together orange juice, milk, 3 tbsp olive oil, egg, egg whites, sugar, orange extract, and salt (if using) until well blended. Soak bread in mixture until liquid is absorbed.
  • In skillet or on griddle, heat remaining olive oil; cook bread, in batches, until lightly browned on one side, turn over and cook until other side is browned. Garnish with orange slices.