- In blender or food processor, place chickpeas, lemon juice, 1/4 cup water, tahini, olive oil, garlic and cumin; process until mixture is thick and creamy.
- Season to taste with salt, pepper, and hot pepper sauce (if using). Adjust consistency with additional lemon juice or water if desired.
- Transfer to serving bowl. Cover and refrigerate for at least 1 hour before serving. Serve with vegetables and pita bread; garnish with olives (if using), and drizzle with additional olive oil if desired.
Recipe Dish Type: Lunch
Ham, Asparagus and Asiago Quiche
- Whisk flour with salt; drizzle olive oil over top. Mix with your fingertips until combined. Stir in 3 tbsp water; knead until dough comes together to form a ball, adding up to 1 tbsp more water if necessary. Wrap in plastic wrap and refrigerate for 30 minutes.
- On lightly floured surface, roll pastry into 10-inch circle, about 1/4 inch thick; fit into 9-inch round deep tart pan with removable bottom, trimming excess dough. Refrigerate for 30 minutes.
- Preheat oven to 375°F. Line pastry shell with foil and fill with pie weights or beans. Bake in bottom third of oven for 20 minutes. Remove foil and weights; bake for 10 minutes. Remove from oven and let cool on rack.
Filling:Arrange asparagus and ham in pastry shell. Whisk together eggs, cream, chives, parsley, salt and pepper; pour into shell. Sprinkle with cheese. Bake for about 30 minutes or until pastry is golden brown and quiche is set.
Ham and Sun-Dried Tomato Strata
- Preheat oven to 325°F. Coat 13- x 9-inch baking pan with nonstick spray.
- Toast bread and cut into 1/2-inch cubes. Place in prepared pan; set aside. Reserve 2 tbsp of dark green onion stems in small dish; cover with plastic wrap and refrigerate.
- Heat oil in small skillet set over medium heat; cook remaining green onions, stirring, for 1 minute. Stir in tomatoes; cook for 1 minute or until green onions are softened. Spoon over bread; sprinkle ham and 3/4 cup cheese over top. Toss to combine.
- In mixing bowl, beat eggs lightly with fork; add 3 cups of milk, salt, pepper and nutmeg. Beat just until combined; pour over the bread mixture. Press down gently with back of spoon. Sprinkle with remaining cheese; cover with plastic wrap and refrigerate for at least 30 minutes or up to 12 hours.
- Remove plastic wrap; squeeze one of the top bread cubes. (If it’s not squishy, add remaining 1/2 cup of milk). Bake for 40 minutes or until cheese is golden and center is hot. Sprinkle each serving with reserved green onions.
Grilled Steak Fajitas
- Whisk together beer, olive oil, lemon juice, tequila, lime zest and juice, and jalapeño pepper until well-blended; toss with steak, green onions and red pepper. Refrigerate for 1 hour.
- Preheat grill to medium-high heat; grease grate well. Thread steak and vegetables onto separate metal skewers; sprinkle with salt and pepper. Grill steak and vegetables with lid down for 5 to 8 minutes or until desired doneness and vegetables are slightly charred and tender.
- Heat tortillas on grill, turning when brown spots appear, without burning; stack on platter. Divide steak and vegetables among tortillas; roll up. Serve immediately.
Tip: Serve fajitas with grated Cheddar or Monterey Jack cheese, sour cream, guacamole and salsa.
Recipe provided by Joseph Ciminera
Green Bean Salad
- Brush baking sheet with 2 tbsp olive oil; arrange cherry tomatoes on baking sheet in single layer, cut side down. Sprinkle with balsamic vinegar and sugar; bake for 7 minutes or until softened and starting to caramelize. Transfer to serving platter.
- Meanwhile, cook green beans in large pot of boiling salted water until fork-tender. Drain well; add to platter with tomatoes. Add cherry pepper, garlic, and salt and pepper to taste; toss well. Drizzle remaining olive oil over top; toss again.
- Sprinkle with pine nuts and mint. Top with cheese shavings. Serve at room temperature.
Recipe provided by Chef Mary Ann Esposito
Garlic Chicken Strips
- Combine chicken strips with olive oil, garlic and pepper; refrigerate for 30 minutes. drain off and discard excess marinade.
- Preheat oven to 475°F. Mix bread crumbs with cayenne; dip both sides of chicken strips in mixture. Arrange strips in single layer on a baking sheet. Bake for 15 minutes; turn and bake for 5 minutes or until browned. Serve warm.
Tip: A honey-mustard sauce makes the perfect dip for these chicken strips.
Recipe provided by The Low Cholesterol Olive Oil Cookbook.
Fusilli with Lamb Ragu, Molise Style
- Mince together garlic and rosemary. Heat olive oil in 2-quart saucepan set over medium heat; cook garlic mixture and bay leaves until garlic is softened.
- Stir in red peppers and hot pepper (if using); cook for 2 minutes or until peppers are softened. Stir in lamb and brown slowly, breaking up with spoon.
- Increase heat to medium-high. Add wine; cook, stirring with wooden spoon, until most of wine evaporates. Stir in tomatoes and juice, and salt and pepper to taste; reduce heat and simmer, covered, for 25 to 30 minutes. Discard bay leaves.
- Cook pasta according to package directions; drain and add to saucepan, stirring to coat with sauce. Sprinkle with cheese.
Recipe provided by Chef Mary Ann Esposito
Focaccia Genovese
- In mixing bowl, dissolve yeast in 1/2 cup warm water; let stand for 5 minutes, then pour in remaining warm water. In food processor or stand mixer, combine yeast mixture, 3 1/2 cups flour, olive oil, salt and sugar. (If dough seems too wet and is really sticking to your hands, or does not wrap around the blade of food processor or dough hook in stand mixer, add just enough of the remaining flour until dough forms smooth ball.
- Transfer to lightly floured work surface; cover with tea towel and let stand for 10 minutes. Grease 12-inch round pizza pan with oil or in nonstick ovenproof skillet. Using wet hands, press dough to edge of pan; cover with tea towel and let rise for 2 hours.
- Preheat oven to 425°F. Using thumb, make indents all over surface of dough; brush liberally with olive oil and sprinkle with coarse sea salt. Bake for 20 to 22 minutes or until golden brown. To serve, cut into wedges.
Variation:
Tomatoes & Black Olive Topping:Halve a handful of cherry tomatoes and pitted black olives; toss with a little olive oil and fresh basil. When ready to bake, press down to make indentations in dough and brush liberally with olive oil. Season tomatoes with salt to taste; spread topping over dough and sprinkle with coarse salt if desired. Bake as directed.
Recipe provided by Chef Mary Ann Esposito
Farro Salad with Roasted Cauliflower, Broccoli and Tofu
Farro Salad:
- Preheat oven to 425°F. In large pot of boiling salted water, cook farro over medium heat for 20 to 25 minutes or until tender but still slightly chewy. Drain and let cool.
- Meanwhile, toss cauliflower, broccoli and carrot with 3 tbsp olive oil, 1 tbsp thyme, 1/2 tsp salt and 1/4 tsp pepper. Transfer to baking sheet; bake, turning once, for 15 to 20 minutes or until tender.
- Combine remaining olive oil, remaining thyme, cumin, paprika, garlic powder, chili flakes and remaining salt and pepper; toss with tofu. Transfer to parchment paper-lined baking sheet; bake for 25 minutes, turning occasionally, or until golden brown and slightly puffed.
- Lemon Dressing: Meanwhile, whisk together lemon juice, mustard, lemon zest, garlic and salt. Whisk in olive oil until blended.
- In large bowl, combine farro, roasted vegetables and tofu; toss with Lemon Dressing. Garnish with pine nuts. Serve with lemon wedges.
Escarole Salad with Oranges
In salad bowl, combine cucumber, fennel, escarole, olive oil, and salt to taste; toss well. Add grapefruit and orange segments; toss gently. Serve immediately.
Recipe provided by Chef Mary Ann Esposito
