- Preheat grill to medium-high heat; grease grate well. Season steak on both sides with salt and pepper. Place steak on grill; close lid and grill for 5 minutes on each side. Let rest for 10 minutes before slicing.
- Meanwhile, in small saucepan set over low heat, warm olive oil, garlic, rosemary and red pepper flakes until fragrant. Arrange steak on arugula; pour warm oil over top.
Recipe Dish Type: Dinner
Grilled Shrimp with Tropical Salsa
- Thread shrimp onto metal skewers. Mix together half of the olive oil, half of the lemon juice, half of the lime juice, and cumin. Place shrimp in shallow dish; pour olive oil mixture over top. Cover and refrigerate for 30 minutes.
- Preheat grill to medium-high heat; grease grate well. Grill shrimp with lid down for 2 minutes per side or until shrimp are opaque. Keep warm.
- Season pineapple, mango and banana with salt and pepper; grill until mango and banana have browned slightly and pineapple is tender. Cut pineapple into small pieces; toss with mango, banana, onion, cilantro and jalapeño pepper. Transfer shrimp to serving platter; spoon salsa over top.
Recipe provided by Joseph Ciminera
Grilled Salmon with Red Pepper and Corn Salsa
Salsa: Heat olive oil in large cast-iron pan set over medium heat; stir in garlic and jalapeño pepper. Stir in red peppers and corn; cook until corn browns slightly. Toss with beans, lemon juice, lime juice and cilantro; set aside.
Salmon:
- Season both sides of salmon with salt and pepper. Whisk together olive oil, honey and cumin; place salmon in shallow pan and pour olive oil mixture over top. Refrigerate, turning once, for 30 minutes.
- Place salmon skin-side up on greased grill over medium heat; close lid and grill for 5 to 6 minutes per side. Serve fish on platter topped with salsa.
Recipe provided by Chef Joseph Ciminera
Grilled Pork Tenderloin with Mango Peach Salsa
Tenderloin:
- Mix together cumin, chili powder, pepper, coriander and salt; rub over pork until well coated. Refrigerate for 2 to 3 hours.
- Preheat grill to medium heat; grease grate well. Grill pork, with lid down, for 20 minutes or until instant-read thermometer inserted into thickest part of tenderloin registers 150ºF.
Mango-Peach Salsa: Mix together mangoes, peaches, onion, lime and lemon juices, olive oil, cilantro and chili peppers; refrigerate until ready to use. Serve with pork.
Recipe provided by Joseph Ciminera
Grilled Calamari Salad
- Preheat grill to high heat; grease grate well.
- Grill calamari on grill or in grill pan for 1 minute per side.
- Cut into thin strips and place in large bowl along with leek, red pepper, fennel, carrot and zucchini; toss with olive oil and vinegar.
- Season with salt and pepper to taste. Serve warm.
Recipe provided by Toscana Saporita Cooking School
Greek Baked Fish with Vegetables
- Preheat oven to 375°F. Rub fish with lemon juice and 2 tbsp olive oil; set aside in refrigerator.
- Heat 1/4 cup olive oil in large skillet set over medium heat. Stir in garlic, tomatoes, onions, green pepper, lemon slices, parsley, spinach, zucchini and celery; reduce heat, cover and simmer for 20 minutes. Carefully stir in wine, tomato sauce and pepper; simmer for 5 minutes.
- Place fish in center of large baking dish; top with vegetable mixture. Layer potato slices over top; brush lightly with remaining olive oil. Bake, uncovered, for 45 minutes or until fish is cooked through.
Tip: If you like, you can substitute 1 lb fresh spinach for frozen spinach.
Recipe provided by The Low Cholesterol Olive Oil Cookbook
Gorgonzola Chicken Thighs
- Preheat oven to 400°F. Mash together cheese, 2 tbsp bread crumbs and pepper with fork. Lay chicken, smooth side down, on work surface. Crumble cheese mixture over top; press to flatten. Roll up chicken and secure with sturdy pointed toothpick.
- Spread remaining bread crumbs and salt on waxed paper. Coat chicken bundles with olive oil; dip chicken into crumb mixture to lightly coat all over, shaking off excess. Place chicken on large baking sheet; brush all over with olive oil. Bake for 18 to 20 minutes or until golden and chicken is cooked through.
Recipe provided by Chef Sharon Sanders
Ginger-Lime Mahi Mahi
- Combine the olive oil, cilantro, jalapeño, lime zest, ginger, sugar and 1/4 tsp. salt in a shallow medium bowl. Reserve 1/4 cup of the mixture. Add the fish fillets to the remaining marinade, turning to coat. Cover and let stand at room temperature for 20 minutes.
- Position an oven rack about 8 inches away from the broiler element and heat the broiler to high. Line a large, rimmed baking sheet with foil. Transfer the fillets from the marinade to the prepared baking sheet. Broil the mahi-mahi until it’s browned in spots, flaky, moist, and just cooked through, 4 to 5 minutes.
- To serve, transfer the fillets to individual serving plates. Spoon the reserved marinade over each and top with chopped Peppadew peppers.
Fusilli with Spicy Clams
- Warm oil in large sauté pan set over low heat; cover and cook onion, fennel and saffron, stirring frequently, for 3 to 4 minutes or until onion is translucent. Add wine; increase heat to high and boil for 4 minutes. Add tomatoes and pinch of salt. Reduce heat to medium; cover and cook, stirring, for 5 minutes or until tomatoes are softened.
- In large pot of boiling salted water, cook pasta, stirring occasionally, for 10 minutes or until al dente. Drain, reserving 1/2 cup of the cooking water; return pasta to pot.
- Meanwhile, stir clams and half of the serrano peppers into tomato mixture. Increase heat to high; cook, covered, for 8 minutes or until clams open (discard any that do not open). Add clam sauce to pasta; toss, adding small amounts of the reserved cooking water, if needed, to loosen sauce and coat pasta. Serve with remaining serrano pepper on the side.
Recipe Provided by Chef Sharon Sanders
Fish Fillets Provencal
- Heat 3 tbsp olive oil in skillet set over medium heat; sauté onion for 3 to 5 minutes or until tender. Stir in garlic, tomatoes, parsley, basil, thyme and pepper; simmer for 10 minutes.
- Meanwhile, dredge fish fillets in flour to coat on all sides; sauté in remaining olive oil in large skillet set over medium-high heat for 3 minutes per side or until lightly browned. Pour tomato mixture over fish; reduce heat and simmer for 15 minutes or until fish is opaque and flakes easily.
Recipe provided by The Low Cholesterol Olive Oil Cookbook