- Preheat oven to 375°F. Grease bottom and side of 1-quart casserole dish or 8-inch round cake pan with olive oil.
- Cut off root ends and tops of leeks. Split leeks; wash thoroughly and drain. Thinly slice white and pale green parts to make 2 cups. Steam leeks for 8 to 10 minutes or until tender.
- Using electric mixer at medium speed, beat eggs until foamy. Stir in leeks, potato, Romano, olive oil, salt and herb seasoning; pour into prepared dish.
- Bake for 30 to 40 minutes or until top is golden brown.
Recipe Dish Type: Lunch
Kale, Pancetta and Mushroom Strata
- Preheat oven to 375°F.
- Heat olive oil in large skillet set over medium-high heat; sauté mushrooms, pancetta, shallots and thyme for 5 to 8 minutes or until mushrooms are golden. Add kale; sauté for 3 or 4 minutes or until kale wilts. Let cool completely.
- In large bowl, toss bread cubes with mushroom mixture. Whisk eggs with milk; stir in Swiss and Parmesan cheese, salt and pepper. Pour over bread mixture, stirring until combined. Transfer to greased 13- x 9-inch baking dish; let stand for at least 30 minutes or until egg mixture is absorbed.
- Bake for 45 to 60 minutes or until puffed and golden, and center is set.
Tip: Make-ahead! Mixture can be covered and refrigerated for up to 24 hours.
Italian Herb Chicken Tenders
- Preheat oven to 350°F. Pour olive oil into 13- x 9-inch casserole dish; stir in basil, rosemary, oregano, garlic and red pepper flakes. Season with salt, and pepper to taste. Add chicken, turning to coat well.
- Bake, uncovered, for 10 to 12 minutes or until chicken is cooked through. Serve hot.
Recipe provided by Chef Mary Ann Esposito
Hummus Vegetable Dip
- 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.
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