- Heat oil in large, straight-sided skillet set over medium-high heat; crumble in sausage and cook for about 5 minutes or until browned. Stir in potatoes, onion, garlic, oregano, salt, pepper and hot pepper flakes.
- Cook, partially covered, for 15 to 20 minutes or until potatoes are tender and golden brown, stirring occasionally. Stir in tomatoes. Make 4 divots and crack an egg into each spot. Scatter feta over top; sprinkle with vinegar. Season with additional salt and pepper.
- Cover and cook for 5 to 7 minutes or until egg whites are set and yolks are cooked as desired. Sprinkle with parsley.
Recipe Dish Type: Dinner
Moroccan Apricot and Green Olive Chicken Tagine
- Heat oil in large, straight-sided skillet set over medium-high heat; cook chicken, in batches, for 6 to 8 minutes or until browned. Using slotted spoon, transfer to plate.
- Add onion, garlic, ginger, cinnamon, cumin, turmeric, salt, pepper and hot pepper flakes to skillet; cook for 3 to 5 minutes or until tender and fragrant. Stir in red wine vinegar, broth, diced tomatoes, apricots and green olives; bring to boil. Return chicken and any accumulated juices to skillet.
- Cover and simmer for about 30 minutes or until chicken is very tender. Add chickpeas; simmer, uncovered, for about 15 minutes or until sauce is slightly reduced. Sprinkle with almonds, mint and cilantro.
Tip: For a traditional Moroccan meal, serve with cooked couscous and a dollop of plain yogurt.
Sausage, Fennel and Squash Sheet Pan Supper
- Preheat oven to 425°F. Line large baking sheet with parchment paper. In large bowl, whisk together oil, vinegar, thyme, rosemary, salt, pepper and garlic; add fennel, squash and onion to bowl, tossing gently until coated.
- Arrange vegetables in thin layer on prepared pan. Drizzle honey over top. Nestle sausages in vegetables.
- Bake for 40 to 45 minutes or until vegetables are tender and browned around edges, and sausages are cooked through.
Tip: Try using turkey sausage, or even vegetarian sausage, for a leaner version of this recipe.
Portuguese-Style Roasted Chicken
- Preheat oven to 425°F. Whisk together olive oil, lemon juice, paprika, 2 tsp salt, garlic, chili powder, pepper and coriander; brush some of the mixture over bottom of 13- x 9-inch baking dish. Arrange potatoes in baking pan in single layer; sprinkle with remaining salt.
- Toss chicken with remaining olive oil mixture until completely coated, massaging mixture into chicken to cover all areas. Arrange skin side up over potatoes.
- Bake for 40 to 45 minutes or until chicken is browned and cooked through, and potatoes are tender and crisp around edges. Let stand for 10 minutes. Sprinkle with parsley and serve with lemon wedges.
Tip: Serve with prepared piri piri sauce for a spicy and authentic accompaniment.
Orange and Thyme Roasted Acorn Squash with Pomegranate Seeds
- Preheat oven to 425°F. Line two baking sheets with parchment paper.
- Cut each squash half into 1/2-inch thick slices to resemble half-moons. In large bowl, whisk together oil, honey, thyme, orange zest, orange juice, garlic, shallot, salt, pepper and hot pepper flakes; add squash and toss gently to coat. Arrange in single layer on prepared baking sheets.
- Bake, turning halfway through, for 40 to 45 minutes or until tender and golden brown. Transfer to serving platter, overlapping slices slightly. Top with goat cheese, pomegranate seeds, chives and sumac. Serve warm or at room temperature.
Tip: Top open a pomegranate and release the seeds, cut the top and bottom off to create two flat ends. Score around the center and tear open into two halves. Hold each half over a bowl, seed side down, and firmly tap the skin with a wooden spoon while squeezing lightly to release the seeds.
Olive Oil Southern Fried Chicken with Honey Pecan Glaze
- Fried Chicken: In large bowl, whisk buttermilk with hot sauce. Cut each chicken breast in half through center to create four pieces, similar in shape and size to the thighs. Submerge all chicken pieces in buttermilk mixture. Cover and refrigerate for at least 4 hours or up to 24 hours.
- In shallow bowl, whisk together flour, salt, pepper, garlic powder, paprika, baking powder and cayenne pepper. One piece at a time, remove chicken from buttermilk and shake off excess, then dredge in flour mixture to coat completely.
- Pour olive oil into large, enamel-coated cast iron Dutch oven set over medium heat. Attach a deep-frying thermometer to side of pot, ensuring it doesn’t touch the bottom; heat oil to 315°F. Fry chicken, in 2 to 3 batches, for 15 to 18 minutes or until golden brown and instant-read thermometer registers 165°F when inserted into thickest part of chicken. Transfer to rack set over paper towel–lined baking sheet. Keep warm in 200°F oven while frying remaining chicken.
- Honey Pecan Glaze: In small bowl, combine toasted pecans, honey and olive oil.
- Arrange chicken on serving platter; drizzle with glaze. Serve immediately.
Tip: Reuse oil for another fried recipe by allowing it to cool completely, then straining twice through a fine mesh sieve (discard solids). Pour clean oil into original bottles and store in a cool, dark area for up to 1 month.
Pan-Seared Salmon with Strawberry Pomegranate Salsa
- Salsa: In bowl, toss together strawberries, pomegranate seeds, shallot, mint, honey, lemon juice and salt. Let stand at room temperature until ready to serve or up to 1 hour.
- Salmon: Season salmon all over with salt and pepper. Whisk together 2 tbsp olive oil, lemon juice, Dijon, honey and garlic; brush over salmon.
- Heat remaining olive oil in large nonstick skillet set over medium-high heat; cook salmon, flipping once, for 7 to 10 minutes or until fish flakes easily but is still slightly opaque in center. Transfer to serving platter; top with salsa. Drizzle with balsamic glaze. Serve immediately.
Tip: Add a pinch of hot pepper flakes or a finely chopped jalapeño pepper to the salsa for a fresh topping with some kick.
Pesto and Walnut-Crusted Salmon Fillets
- Preheat oven to 425°F. Line baking sheet with parchment paper; set aside.
- Season salmon all over with salt and pepper; arrange on prepared pan. Stir pesto with mayonnaise; spread over top of each fillet.
- In bowl, combine breadcrumbs, walnuts, Parmesan, garlic, parsley, basil and chives; drizzle with olive oil and toss to moisten evenly. Divide mixture among fillets, pressing lightly to adhere to pesto mixture.
- Bake for 8 to 10 minutes or until topping is golden brown and salmon flakes easily with a fork but is still lightly opaque in center. Serve with lemon wedges.
Tip: To make fresh breadcrumbs, pulse chunks of day-old fresh bread in a food processor until pea-size crumbs are achieved. Breadcrumbs can frozen in an airtight container for up to 1 month.
Muffuletta Pizza Buns
- Preheat oven to 375°F. Grease 11- x 8-inch baking dish with olive oil; set aside.
- On lightly floured surface, roll out dough into 18- x 12-inch rectangle. Spread with pesto, leaving small border all around. Scatter roasted red pepper, and pickled peppers (if using) over pesto.
- Arrange provolone, salami, capicollo, mortadella and mozzarella over top, overlapping or spreading out as needed to cover evenly. Starting from one long side, roll up like a jelly roll to enclose filling.
- Beat egg with 1 tbsp water; brush all over dough, rolling as needed to cover completely. Sprinkle all over with sesame seeds. Trim ends to make clean edges, discarding scraps. Cut log into 6 buns. Arrange buns, cut side up, in prepared dish.
- Bake for 30 to 35 minutes or until puffed and golden brown; let cool in pan for 5 minutes. Serve warm or let cool completely and serve at room temperature.
Tip: Serve with warm pizza sauce for dipping if desired.
Spicy Weeknight Eggplant Parmesan
- Preheat oven to 425°F. Stir pesto with marinara sauce; set aside. Whisk together olive oil, Italian seasoning blend, garlic, salt and pepper. Brush over both sides of each slice of eggplant. Arrange eggplant on parchment paper–lined baking sheet.
- Roast eggplant, turning once, for about 20 minutes or until browned and tender. Spoon sauce over each slice of eggplant. Toss together mozzarella and Parmesan; scatter over eggplant.
- Roast for about 10 minutes or until warmed through and cheese is melted. Broil for about 3 minutes or until cheese is browned. Sprinkle with parsley before serving.
Tip: Prepare with baby eggplant to create smaller rounds that are perfect for serving as two-bite hors d’oeuvres.
