he squash with 1 tablespoons olive oil, place on a baking
emon zest then drizzle with olive oil. Roast for 30 mins
an. Drizzle 1 tablespoon of olive oil on top of the
Saute onion in olive oil. Add tomato puree, wine, sugar. Simmer 30 minutes.
Add the squash and vinegar to the tomato sauce. Stir well and taste for seasoning.
Blanch celery in boiling water then drain and dip into ice water. Drain again and add to the mixture.
Add capers, parsley, olives, and pine nuts for final five minutes.
Let cool. Better the next day. Serve with additional salt and pepper and a drizzle of very good olive oil.
Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Cool, then chop or slice to use in your recipes.
Brush steak with olive oil and sprinkle with blackening seasoning. Grill or broil to desired doneness. Let stand 5 minutes before cutting into thin slices.
Combine romaine, tomatoes, red onion, olives and roasted red pepper in large bowl; toss well.
Divide salad mixture on 2 large plates. Top each with sliced cooked steak. Drizzle with Berry Vinaigrette, to taste, and sprinkle with feta cheese. Refrigerate any remaining dressing.
Combine onion, apple, 2 tablespoons olive oil, 1 tablespoon vinegar, thyme,
Toss pepitas with 1 teaspoon olive oil in a bowl; spread
Preheat oven to 375\u00b0F. Combine vegetables in a large baking dish and drizzle with olive oil and lemon juice. Bake for 30 mins, or until browned and tender. Arrange on a serving platter then top with lettuce.
Whisk together mayonnaise, hazelnuts, mustard, vinegar and stock. Drizzle over salad. Serve immediately.
ith 2 tsp of the olive oil and toss to coat
Heat olive oil in a large soup
Dump all veggies, chicken, salt, pepper and olive oil into crockpot and stir. Tie herbs together with string and put in the pot (you can put them in top or bury them in among the veggies). Pour in liquids. Cook on low for 7-8 hours.
saucepan; add 1 teaspoon olive oil and salt. Reduce heat
eat.
Add 1 T olive oil, then brown sausage.
br>Toss butternut squash with olive oil, salt, and pepper. Spread
Prepare Berry Honey Dressing. Cover and refrigerate while preparing the salad. Peel the cantaloupe and honeydew melon; cut into thin wedges.
To serve, arrange cantaloupe, honeydew and strawberries on salad plate. Drizzle the dressing over fruit.
Mix preserves, mustard and black pepper in a bowl; set aside. Heat olive oil, in a large skillet, over medium-high heat.
Add pork chops and brown 3 minutes on each side.
Spoon preserves mixture on top of pork chops, cover and cook over low heat for 20 minutes.
our 1 tablespoon of the olive oil into a medium sauce
egg an yolk, salt and olive oil. Knead the mixture into
Preheat oven to 400\u00b0F.
Cut squash into 1-inch cubes if too large.
In a large bowl, toss together squash, bell pepper, olive oil, garlic, parsley, black pepper, and salt to taste. Pour into a 2 quart flat baking dish. Sprinkle parmesan evenly over the top.
Bake squash approximately 50 minutes until tender.
*Can use cooking spray instead of olive oil. Can use 1 green and 1 red pepper if desired.