Category: Main Course

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Foglie d’ Ulivo (olive leaf pasta) with homemade tomato sauce

Ingredients:

  • Foglie D’ Ulivo (olive leaf) pasta
  • 1 can diced tomatoes + 2 fresh tomatoes (can use all fresh if desired)
  • 2-3 cloves minced garlic
  • 4-5 fresh basil leaves, chopped
  • pinch of red pepper flakes
  • Olive oil

Directions:

  • Saute garlic and oilve oil in pan
  • Add tomatoes, basil leaves and red pepper flakes.
  • Salt & Pepper to taste
  • Cook on medium heat for about 20 minutes
  • Cook pasta as directed, drain and add to sauce
  • Use fresh basil leaves as garnish

Contributed by Gina Davidson

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FIG STEAK WITH ASIAN SALAD

 For the marinade:

·         1/3 cup fig balsamic vinegar

·         ½ cup orange juice

·         ¼ cup low sodium soy sauce

·         2 garlic cloves, crushed

·         1 lb. flank steak, or steak of your choice

For the Salad:

Mixed Greens
1/2 red pepper, sliced thin
Toasted sliced almonds
Your favorite Asian dressing (try Oli+Ve sesame oil mixed with honey ginger balsamic)

·         Mix the marinade together in a ziploc bag big enough to hold your steak as well.

·         Add steak and let marinate overnight in the fridge.  

·         Remove from marinade (and discard the marinade).

·          Grill or broil your steak until desired doneness.

·         Once the steak is done, let the steak rest for 5 minutes.  Then slice on the diagonal.
Mix your salad greens and toppings.  Assemble your salads – and top with dressing.

Submitted by: Kimberly Campbell     Recipe adapted from The Charming South Kitchen

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FIESTA LIME CHICKEN TACOS WITH FRESH AVOCADO AND MANGO

Note*  This is a gluten-free/dairy-free recipe with additions (in parentheses) for those who don’t have allergies

Ingredients: 

  • 2 boneless, skinless chicken breasts –butterfly them if they are real thick
  • 1.5 T Persian Lime infused olive oil
  • 1/4 t. chili powder
  • 1 Garlic clove, minced
  • 1/2 t.  cumin
  • 2 T all natural honey
  • 1/2 t. salt
  • 1/2 t. paprika
  • 1/2 t. black pepper
  • 1 lime
  • soft corn tortillas (for those of you who don’t have allergies you can use tortilla of choice)
  • 1 pkg. shredded cabbage
  • fresh cilantro
  • 1 mango, cubed
  • 1 avocado, cubed
  • 1 T garlic infused olive oil

Directions:

  • Combine pepper, chili powder, cumin, paprika and salt in a small bowl
  • Rub chicken breasts on both sides with the spices
  • Place chicken in a Ziploc bag
  • Combine Persian Lime oil, honey, minced garlic, and the juice of half of the lime in small bowl with a whisk
  • Pour over chicken in bag- using a spatula to get out of bowl
  • Shake, rub, and mix everything in bag to cover chicken
  • Marinate in the refrigerator for 1-2 hours or overnight
  • Heat garlic oil in skillet over medium heat and add chicken.  Cook on both sides until done and no longer pink inside
  • Transfer chicken to a plate and let cool
  • Slice chicken into strips and plate the tacos in this order:  tortilla, shredded cabbage, chicken, avocado, mango, and cilantro.
  • (for those who do not have dairy allergies, a dollop of sour cream or an avocado/ranch cream sauce would be delicious on top)
  • Serve with a side of pinto beans

contributed by:  Caitlin Davidson (for more gluten free/ dairy free recipes go to www.caitlinsarahdavidson.blogspot.com) 

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EGG PLANT PARMIGIANA

Ingredients:

  • 5 small or 3 medium egg plants
  • 1 bottle of tomato puree
  • 1 cup freshly grated Parmigiano Reggiano
  • 2 (or more) water packed fresh baby mozzarella containers
  • 1 onion
  • 1 celery stalk
  • 1 carrot
  • Oli + Ve Extra Virgin Olive Oil
  • Basil leaves – fresh                
  • Salt

 Preparation: The authentic recipe for egg plant parmigiana calls for fried slices of eggplant, but for this lighter version, bake the slices 9cut from the long side about 3/8’ thick) on a sheet of parchment paper for about 15 minutes at 375 degrees F. Make the tomato sauce by sautéing the chopped onion, celery, and carrot in a little Olive oil. Add the tomato puree and abundant basil leaves. Slow cook for about one hour. Coat a baking pan with olive oil, arrange the egg plant slices on the bottom, cover them with some of the tomato sauce (not too much), dot with mozzarella pieces, a few fresh basil leaves, and cover with another layer of egg plant slices. Repeat the procedure two more times, ending with the tomato sauce, mozzarella, and abundant freshly-grated parmigiano. Bake until the top is crunchy. Courtesy of Stones Throw Winery

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Crabstack with Persian Lime and Honey Ginger Vinaigrette

Ingredients: (amount dictated by how many servings being fixed)

  • Thinly sliced cabbage
  • Avocado, chopped
  • Tomato, chopped
  • Fresh crab meat
  • Fresh basil, chopped

Directions:

  • Make a nest of sliced cabbage on each individual plate
  • Place into a short glass container with straight sides the following in this order:  tomato, crab, avocado
  • Invert glass onto sliced cabbage
  • Sprinkle basil on top
  • Drizzle a mixture of Persian Lime infused oil and Honey Ginger Balsamic over all