Author: oliandve

Ingredients

• 1 whole chicken
• 1 white onion
• 1 red onion
• Extra virgin olive oil
• Butter
• 1 28 oz. can tomato sauce
• 1 pound of Italian rice
• 2 tablespoons balsamic vinegar
• Salt
• Mushrooms

Preparation

• Saute’ the finely chopped red and white onions in some oil and butter without browning the onions.
• Add the cleaned chicken cut into pieces, the mushrooms, and saute at a high flame.
• Add the peeled tomatoes, salt, and let simmer until the chicken is half cooked.
• Add the balsamic vinegar and allow to evaporate before adding the rice.
• Keep the rice and chicken submerged by adding ladels of chicken or vegetable broth as the rice absorbs the broth and sauce. Stir. Serves four.

Recipe courtesy of Italian Harvest

Serves 4Ingredients:
4 thick cut (8 oz.) center cut, boneless Pork Chops
8 Cloves of Garlic, smashed with side of knife (substitute for Oli + Ve’s Garlic Olive Oil
1 Tablespoon Rosemary, fresh, roughly chopped
2 Tablespoons Sage, fresh, roughly chopped
1 Cup Oli + Ve’s Traditional Balsamic Vinegar
¼ Cup Oli + Ve’s Extra Virgin Olive Oil or the Oli + Ve Garlic Olive Oil
Kosher or Sea Salt
Fresh Ground White pepper

Preparation:
1.       In a glass bowl, combine vinegar, rosemary, sage, garlic. While whisking, slowly add olive oil. Set aside.
2.       Place pork chops (one at a time) in a 1 gallon zip-lock bag, and lightly pound with meat mallet until approximately ¼” thick.
3.       Add meat to glass bowl with marinade and allow to marinate for 2-3 hours.
4.       Preheat grill.
5.       Lightly drain pork, and place on HOT grill for no more than 90 seconds on a side. Be careful for flare-ups.
6.       Serve with spaghetti tossed with olive oil and parmesan.

Courtesy of Stone’s Throw Winery – check them out at www.stonesthrowwinery.com!