SMOKED SALMON NICOISE SALAD WITH LEMON STUFFED OLIVES
CREAM OF ROASTED PEPPER & TOMATO SOUP
You Will Need:
2 - 28 oz. cans tomato puree
1/2 cup white wine
2 cups chicken or vegetable stock
2 large red bell peppers, roasted, seeded, peeled and chopped, or one jar of roasted red peppers, drained & chopped
3 tablespoons Tuscan Herb Olive Oil
1 medium yellow onion, finely diced
4 large cloves garlic, minced
1 bunch fresh basil leaves washed, dried, & torn, reserving 6 small sprigs for garnish
1 teaspoon dried oregano
1/2 cup grated Romano Cheese
1 cup heavy cream
sea salt and fresh ground pepper to taste
In a medium (5+ quart) heavy stock pot, heat one tablespoon of Tuscan Herb Olive Oil over medium-high heat. Add the onion and saute until translucent, for about 3 minutes. Add the garlic and saute for another minute. Add the white wine and reduce by half.
Add the chicken stock, roasted peppers, tomato puree, basil leaves and oregano to the pot. Lower the heat to medium and simmer for 20 minutes. Remove the pot from heat. Using an immersion blender, puree the hot soup until smooth and creamy in consistency. Add the heavy cream and Romano Cheese and stir to combine. Adjust seasoning with salt and pepper to taste.
SHRIMP AND BROCCOLI STIR FRY
You Will Need:
1- 1/2 lbs of medium pealed and d-veined shrimp
2 cups of cut broccoli
1 carrot cut into long string pieces
1/4 of a onion cut into thin slices
1 cup of snow peas
2 tablespoons of Chilean Arbequina Extra Virgin Olive Oil
1/2 cup of soy sauce - low sodium
1/3 cup of Honey Ginger White Balsamic
2 tsp of freshly grated ginger
2 tsp of fresh chopped garlic
2 tablespoons of Golden Pineapple White Balsamic
2 tsp of cornstarch
2 tablespoons of water
In a medium sized bowl, whisk together to combine sauce ingredients. Add shrimp, broccoli, snow peas and carrots and let them fully soak and marinade in sauce for about 15-20 minutes.
In a cup or a small bowl, mix your cornstarch slurry and set aside.
In a wok or stir-fry pan, heat your EVOO, toss in the sliced onion and when onion begins to sizzle add the shrimp, broccoli, snow peas and carrots, along with all the liquid from the sauce. Once bubbly and almost to boil, mix the cornstarch slurry to the pan. Sauce will start to thicken. Remove from heat and ensure shrimp does not over cook.
Serve over brown rice or even on greens for a salad.
You Will Need:
3 tablespoons of Butter Infused Olive Oil
1 pound chicken breast ,cut into bite-sized pieces
1/2 pound andouille sausage ,sliced in 1/4 inch slices
1 yellow onion ,chopped
3 cloves garlic ,minced
1 red bell pepper ,diced
1 stalk celery ,diced
1 cup long grain white rice
1 -14.5 ounce caned diced tomatoes
2 teaspoons – of our new Oregano Olive Oil
1-2 teaspoons Cayenne Pepper Olive Oil
1 teaspoon of cayenne pepper powder (optional)
1 teaspoon Worcestershire sauce
2 cups chicken broth
2 bay leaves
3/4 teaspoon salt
1/2 pound medium raw shrimp ,deveined (optional: tails removed)
4 green onions ,thinly sliced
2 tablespoons sweet paprika powder
3 teaspoons garlic powder
1 tablespoon dried thyme
1 teaspoon of garlic salt
2 teaspoons of dried basil
2 teaspoons of onion powder
Place the chicken in a bowl and rub the dry ingredients. Set aside.
Heat the Butter Oil and Oregano Oil in a large skillet over medium-high heat and brown the chicken on all sides. Add the andouille sausage and cook for another 3 minutes or so until the sausage begins to brown.
Add the onion, garlic, celery, and bell pepper and cook for 3-4 minutes. Add Cayenne Olive Oil, the rice, diced tomatoes, hot sauce, Worcestershire sauce, salt and pepper and all remaining ingredients and stir to combine. Add the chicken broth and bay leaves.
Bring it to a boil, reduce the heat to medium-low, cover and simmer for 15 minutes, giving it one stir around the halfway point. Add the shrimp, cover, and simmer for another 10 minutes or until the rice is tender.
Serve sprinkled with some sliced green onions.