- Preheat oven to 375°F. Remove stems from eggplant and discard. Cut eggplant in half lengthwise. Make small crisscross cuts, about 1/2-inch deep into each cut side.
- Mince garlic and basil; place in small bowl. Season with salt, pepper and 1 tbsp olive oil. Insert cheese pieces into cuts of the eggplant; spread garlic mixture over top.
- In large baking dish, place eggplant in single layer; drizzle with remaining olive oil. Bake for 25 to 30 minutes or until eggplant are nicely browned and cheese is melted and bubbly.
Recipe provided by Chef Mary Ann Esposito
Banh Mi Salad Bowl:
- Preheat grill to medium-high heat; grease grate well. Pat pork tenderloin dry with paper towel; rub with olive oil and season with salt and pepper.
- Grill pork tenderloin for 5 minutes per side; grill, basting with hoisin sauce, for 5 to 8 minutes longer or until instant-read thermometer registers 155°F when inserted into thickest portion of the meat. Let stand for 10 minutes; cut into 1/4-inch-thick slices.
- In large bowl, combine lettuce and green onions; toss with Sriracha Vinaigrette. Divide among bowls. Arrange pork slices, pickled vegetables and cilantro on top.
Sriracha Vinaigrette:
Whisk together rice wine vinegar, olive oil, ginger, brown sugar, sriracha, soy sauce, garlic and salt.
- Preheat oven to 400°F. In large bowl, combine Brussels sprouts, apple, pancetta, shallots and garlic; season with salt, pepper and hot pepper flakes. Toss with 1/4 cup olive oil. Arrange on baking sheet; bake for 20 to 25 minutes or until Brussels sprouts are tender and lightly charred in spots. Meanwhile, cook tagliatelle according to package directions; drain pasta, reserving 1/2 cup of the cooking liquid.
- Toss pasta with Brussels sprouts mixture, Parmesan cheese, lemon juice, and 1/3 cup of the reserved pasta liquid, adding more pasta liquid if mixture is too dry. Drizzle with remaining oil and stir in toasted hazelnuts. Serve immediately.
Tip: Toast hazelnuts in single layer on parchment paper–lined baking sheet in preheated 350°F oven for 8 to 10 minutes or until lightly toasted, fragrant and skins start to split. Wrap in clean tea towel; let stand for 5 minutes. Rub nuts vigorously in tea towel to remove skins.
- Preheat broiler. In bowl, beat eggs, water, salt and pepper. Heat 2 tbsp olive oil in large, ovenproof skillet, preferably nonstick, set over medium-high heat; pour egg mixture into skillet. Cook for 3 to 4 minutes, lifting edges of the eggs as they set to let uncooked egg run underneath until bottom is set.
- Sprinkle cheese over top; broil for about 3 minutes or until cheese is golden and bubbly. Slide onto platter or cut into wedges and transfer to plates. Set aside.
Sauce: Return skillet to stovetop over medium-low heat; cook oil and garlic, tipping pan to moisten garlic, for about 1 minute or until fragrant. Add tomatoes; increase heat to medium-high. Cook, stirring occasionally, for about 5 minutes or until slightly thickened. Add basil, salt and pepper. Spoon partially over frittata wedges.
Tip: Serve this frittata with crusty Italian bread.
Recipe Provided by Chef Sharon Sanders
- Heat oil in large ovenproof skillet, preferably nonstick, over medium-high heat; add onions and 1/2 tsp salt. Cover and cook, stirring occasionally, for 5 minutes. Reduce heat to medium-low; cover and cook, stirring occasionally, for 6 to 8 minutes or until well browned.
- Meanwhile, preheat broiler. In bowl, beat together eggs, water and remaining salt; pour over onions in skillet. Increase heat to medium; cook for 4 minutes, lifting edges of the eggs as they set to let uncooked egg run underneath until bottom is set. Transfer skillet to broiler; broil for 3 minutes or until frittata is puffed and golden.
Recipe Provided by Chef Sharon Sanders
- Preheat oven to 300°F. Lightly coat nonstick baking sheet with olive oil and sprinkle with vinegar, garlic and hot pepper flakes. Season fish well with salt and olive oil; place on prepared baking sheet. Grease one side of parchment paper with olive oil and place, oil side down, over fish; bake for 8 to 10 minutes or until fish is cooked through.
- Meanwhile, add zucchini to bowl and season with salt and olive oil to taste. Sauté tomatoes, green onion and 1/4 cup olive oil in skillet set over medium heat for 5 minutes or until tomatoes and green onions begin to soften. Add zucchini; cook until lightly wilted. Transfer fish to serving platter; top with tomato mixture.
Recipe provided by The Low Cholesterol Olive Oil Cookbook
- Heat 2 tbsp olive oil in sauté pan set over medium heat; sauté onion and garlic for 3 to 4 minutes or until softened but not browned.
- In large bowl, gently fold together onion mixture, crab meat, cilantro, fish sauce, chili garlic sauce and salt. Gently fold in rice, egg and 1 tbsp remaining olive oil until well blended.
- Divide mixture into 4 portions and form into patties. Place bread crumbs on plate; coat each patty.
- Heat remaining olive oil in large sauté pan over medium-high heat; sauté crab cakes, turning once, for 4 to 5 minutes per side or until cooked through.
Tip: If bread crumbs brown too quickly, remove crab cakes from pan and place on foil-lined baking sheet. Bake in 350ºF oven or until cooked through.
Recipe provided by Chef Jim Coleman
- Mince together parsley, mint, hot pepper flakes and garlic. Stir in lemon zest and juice, and pinch salt. Toss shrimp in lemon mixture and let stand for 5 minutes.
- Heat olive oil in large sauté pan set over medium-high heat; cook shrimp for 2 minutes. Stir in broccoli and cook for 1 minute. Stir in tomatoes; cook for 1 minute. Keep warm.
- In large pot of boiling water, cook pasta according to package directions; drain, reserving 1/4 cup cooking water. Add pasta and reserved cooking water to shrimp mixture; reheat quickly until hot. Season with salt, pepper and more hot pepper flakes, if desired.
Recipe provided by Chef Mary Ann Esposito
- Heat 2 tbsp olive oil in heavy skillet set over medium heat; sauté steak for 2 to 3 minutes on each side for medium-rare or 5 minutes on each side for well-done. Remove from pan using wide slotted spatula; sprinkle with pepper and set aside in covered dish.
- Add remaining oil to skillet; sauté onion slices for 2 to 3 minutes or until tender. Add broth, vinegar and mustard to skillet; cook, stirring, for 2 minutes, scraping up any browned bits from bottom of skillet. Pour onion sauce over steak.
Recipe provided by The Low Cholesterol Olive Oil Cookbook.
- In large nonstick frying pan set over medium-high heat, combine onions, vinegar, shallots, garlic, ginger, orange rind and soy sauce. Bring to boil; cook, stirring, for 30 seconds. Remove from heat; add cucumbers, and pepper to taste. Set aside.
- Preheat grill to medium-high heat; grease grate well. Brush salmon with olive oil; grill for 4 to 5 minutes per side or until fish lakes easily when tested. Serve with relish.
Tip: If desired, you can broil salmon instead of grilling it.
