Ingredients:
Salad
2 large eggs, lightly beaten
1 1/2 cup seasoned breadcrumbs
6 (4oz.) chicken cutlets (1/4-1/2″ thick)
1 (5oz) package mixed greens
broccoli florets
red seedless grapes (halved)
green seedless grapes (halved)
roasted almonds (spread on baking sheet, single layer, and bake at 350 degrees until browned)
Dressing
Combine all ingredients in a jar with lid and shake.
Modified recipe from Southern Living Magazine (September 2015 issue)
Almond-Lemon Agrumato CakeIngredients:
1 1/4 cups all-purpose flour + more for flouring pan
1/2 cup blanched almonds, toasted and then ground fine in a blender, grinder or food processor
1/2 cup fresh Lemon Agrumato(fused) Olive Oil + more for greasing pan
4 large eggs, beaten
1 teaspoon vanilla extract
1 cup granulated sugar
1 teaspoon fresh lemon zest
1 teaspoon baking powder
1/2 teaspoon salt
Preparation:
Preheat the oven to 350 and adjust the rack to the middle of the oven.
Using agrumato lemon olive oil, grease and flour one 9″ cake pan.
Combine the eggs, sugar, lemon agrumato olive oil, vanilla, and lemon zest in a large mixing bowl or the bowl of a stand mixer.
Whisk to thoroughly combine.
Combine the dry ingredients in a separate bowl and whisk to combine.
Add the dry ingredients to the wet ingredients in three batches, whisking after each addition.
Pour into the prepared cake pan and bake for 25-30 minutes until golden brown and a tester inserted in the center comes out clean.
Allow to cool for five minutes in the pan and then gently run a knife around the side to loosen and invert on to a rack to fully cool.
Fresh Strawberry Preserve Topping
4 cups washed, hulled, strawberries sliced thin
1 cup granulated sugar
1 teaspoon fresh lemon zest
1 tablespoon fresh lemon juice
Combine the strawberries, sugar, zest, and juice in a heavy saucepan set over medium heat. Bring to a simmer. Simmer for 7 minutes being careful that the contents do not boil over. Set aside and allow to thicken as it cools to room temperature before spreading over cake with a dollop of lightly whipped cream on each slice (optional)
Serves 10 Reprinted from Rachel Bradley-Gomez
This delectable cake marries savory herbs and dark, bittersweet chocolate for a truly unique dessert.
Ingredients
· 3/4 cup spelt flour
· 1 1/2 cups all-purpose flour
· 3/4 cups sugar
· 1 1/2 teaspoons baking powder
· 3/4 teaspoons kosher salt
· 3 eggs
· 1 cup Oli+Ve Rosemary Olive Oil
· 3/4 cup whole milk
· 1 tablespoons fresh rosemary, finely chopped
· 5 oz. bittersweet chocolate, chopped into pieces
· 2 tablespoons sugar for top crunch
Directions
Preheat the oven to 350°.
Rub a 9½ in fluted tart pan with EVOO. Alternately, use a long (4½ in x 13 in) loaf pan and line it with parchment paper.
Sift the dry ingredients into a large bowl, pouring any bits of grain or other ingredients left in the sifter back into the bowl. Set aside.
In another large bowl, whisk the eggs thoroughly. Add the EVOO, milk, and rosemary and whisk again. Using a spatula, fold the wet ingredients into the dry mixture, gently stirring just until combined. Mix in 2/3 of the chocolate. Pour the batter into the pan, spreading it evenly and smoothing the top. Sprinkle with the remaining chocolate and run a fork along the length of the chocolate so that the batter envelops it just a bit. Sprinkle with the second sugar.
Bake for about 40 minutes, or until the top is domed and golden brown, and a skewer inserted into the center comes out clean. (In the long pan, the cake may take closer to 50 minutes to bake.) To give the top of the cake more color and crunch by caramelizing the sugar, finish baking under the broiler for about a minute, watching it carefully so it doesn’t burn.
Serve warm or cool from the pan. A cooled cake will keep for roughly two days if wrapped tightly in plastic.
Serves 8 – 12