Recipe Dish Type: Lunch

Broken Spaghetti with Shrimp

  • 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

Sirloin Steak with Onion-Mustard Sauce

  • 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.

Salmon with Summer Relish

  • 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.

Orzo Pasta with Shrimp

  • Cook pasta according to package directions until al dente. Drain and toss with 1/2 tsp olive oil; set aside.
  • Heat remaining olive oil in large skillet over medium heat until hot. Add garlic; cook, stirring, for 2 to 3 minutes or until golden. Add shrimp; cook, stirring, for 3 to 5 minutes or just until shrimp are opaque (do not overcook).
  • Stir in pasta. Add tomatoes, cilantro, parsley and lemon juice. Sprinkle with feta cheese. Season with salt and pepper to taste.

Asian Broccoli Salad with Tofu and Peanut Dressing

  • Steam broccoli florets, broccoli stems and carrots for 3 to 5 minutes or until tender-crisp. Rinse under cold water and drain well. Transfer to large bowl along with edamame, tofu, green onions and sesame seeds. Toss with Peanut Dressing until well coated. Garnish with peanuts and cilantro.

 

  • Peanut Dressing: Whisk together peanut butter, hot water, soy sauce, lemon juice, garlic, ginger, brown sugar, salt and hot pepper flakes; whisk in olive oil.

Spaghetti in Olive Oil and Garlic

  • Cook spaghetti noodles in salted boiling water for 10 minutes.
  • Heat up oil in a pan, then sauté the garlic.
  • Add red pepper flakes for a spicy kick.
  • Drain pasta, reserving 1/2 cup cooking water.
  • Add pasta with garlic oil, parsley, and enough cooking water to finish before plating.

Spaghetti alla Puttanesca

  • In large pot of boiling salted water, cook spaghetti for 10 minutes or until al dente.
  • Meanwhile, heat olive oil in skillet set over medium heat; sauté garlic and anchovies for 2 minutes or until garlic is softened and light golden. Add tomatoes, olives and capers. Increase heat to high; cook, stirring constantly, for 15 seconds. Toss with pasta; sprinkle with parsley.

Pan-Seared Fish with Caper Lemon Dressing

  • Heat 2 tbsp olive oil in large skillet set over medium-high heat. Sprinkle fish fillets with salt and pepper. Place fillets in hot pan; sear on both sides. Lower heat to medium; cover and cook fish for 4 minutes or until fish flakes easily.
  • Meanwhile, in small bowl, combine capers and lemon juice; whisk in remaining olive oil. Whisk in chives, and salt and pepper to taste.
  • Place fish fillets on individual serving plates; top with lemon zest and dill. Whisk dressing; then spoon over each fillet.

 

Recipe provided by Chef Jim Coleman

Beef and Vegetable Stir Fry

  • In rectangular baking dish, stir together soy sauce, garlic, honey, ginger, mustard, salt and lime juice; stir in beef until well coated. Cover and refrigerate for 1 hour or overnight.
  • Remove beef from marinade; discard marinade. Heat olive oil in large sauté pan or wok set over medium-high heat; cook beef quickly until no longer pink. Stir in onion, pepper and broccoli.
  • Whisk broth and cornstarch until smooth; add to beef mixture and cook until thickened.

Tip: Serve this stir-fry over cooked rice if desired.

Recipe provided by Chef Mary Ann Esposito

Quick Herb Pizzette

  • In bowl, whisk together olive oil, garlic, green onions, parsley, thyme, basil, salt, and pepper to taste. Set aside.
  • Preheat oven to 325°F. Place rounds, cut side up, in single layer on nonstick baking sheets; bake for about 4 minutes or just until beginning to crisp. Remove from oven; brush immediately with olive oil mixture. Sprinkle evenly with cheese.

Tip: If you like, combine the ingredients for the olive oil mixture earlier in the day and set aside.