Mozzarella, Basil & Tomatoes

Use fresh Mozzarella, Beefsteak or Roma Tomatoes and freshly pinched Basil. Cut your Mozzarella and tomatoes about the same thickness (half an inch is perfect). Layer them so it's pretty, you should see about half of each. Place your basil. Add ground pepper and a little lemon, and finish with EVOO. Magnifico!

Greek Chicken

So easy you won't believe it. Marinate the amount of chicken you desire. Mix EVOO, lemon zest, lemon juice, shallots, garlic, dried oregano, paprika, salt, and pepper in a bowl large enough for the marinade and the chicken. Add the chicken and marinate for at least 2 hours. Sear the chicken on a grill or in a pan until golden brown on both sides and the internal temperature reaches 165ºF. Add chopped parsley and drizzle with Extra Virgin Olive Oil just before serving.

White Beans & Herbs

You won't believe how good simple can be. Start by cooking some white beans. These can be navy beans, cannellini beans, great northern beans, or even garbanzo beans for this dish. Place beans in a pot, cover with water, and let them soak overnight. Next day cover and simmer the beans on low for 20 to 30 minutes (until the beans are tender but not mushy). The water should be at least an inch or two over the beans. Cooking time will depend on the size and age of the beans. Smaller and newer beans will require a shorter cooking time, so check on them after 20 minutes.

Add onions and garlic and some woodsy herbs like rosemary, sage, and thyme, which marry beautifully with the flavor of beans. Spoon the beans out and add a drizzle of EVOO over each bowl. Simple and Amazing!

Red Onion, Tomato Salad

Refreshing and healthy. Start with small halved tomatoes. Some of the best for this dish are Cherry Tomatoes, Grape Tomatoes, Sungold Tomatoes, Black Cherry Tomatoes, or Yellow Pear Tomatoes (or a mix of any of these). Add half-moon sliced Red Onions. Throw in some pinched basil leaves and your favorite spices (make sure to include black ground pepper). Some people like to add peppers to this dish (whatever turns you on). Add your EVOO, and let the flavors explode! 

Salmon Sashimi

Get the freshest wild-caught salmon available. Rinse your salmon well and pat dry with paper towels. Sprinkle with salt and let it sit for 15 minutes. Rinse the salmon and pat dry again, then place it in a freezer bag and freeze for at least 7 days at -4°F (-20°C). This will kill parasites. Always defrost your salmon in the refrigerator the night before you eat it. Remove salmon from your fridge and pat dry again. When making Sashimi, the fish fillet should be cut perpendicular to the direction of the spine (cut the flesh across the grain to ensure that it is not stringy). Arrange sliced salmon on a serving plate so that it looks good. Top with capers and a small amount of finely chopped parsley. Add a couple of lemon rings and finish with EVOO.  Prepare a dip of wasabi & soy sauce or ponzu sauce. You can also serve the sashimi with cucumbers or sliced avocado.

Skewered Beef Tenderloin

Marinate your beef and a few of your favorite vegetables—tomatoes, eggplant, peppers, and onions are perfect for this dish, but use whatever makes you smile. Add lemon and extra virgin olive oil, salt, and pepper to your marinade. Skewer meat and veggies. Leave them set for at least 2 hours. Grill to your liking. When it comes off the grill, drizzle with lemon and garlic EVOO, and enjoy!

Roasted Garlic

This one is easy and delicious. First, prepare three or four heads of garlic by slicing 1/4 inch off the top of each bulb. Place aluminum foil in a baking dish and place the garlic cut-side-up in the foil. Generously drizzle extra virgin olive oil over the top of each bulb. Wrap the foil over the top of the garlic, and roast at 350°F for 40-60 minutes. The cloves should be a nice golden brown and tender. Open the foil and drizzle some more EVOO on each. Serve with lemon and a side of blue cheese dressing.

Skewered Shrimp Scampi

Heat a small amount of EVOO and two tablespoons of butter in a large pan or skillet. Add garlic and sauté until fragrant. Add shrimp and season with salt and pepper. Sauté for 1-2 minutes on one side (until just beginning to turn pink). Flip. Pour in a touch of white wine and add red pepper flakes. Bring to a simmer for 1-2 minutes, but do not overcook the shrimp. Stir in a little more melted butter, lemon juice, and parsley, and take off the heat immediately. Skewer your shrimp (yes, afterward). Drizzle with garlic EVOO. WOW!

Raw Veggies

Great as part of a meal or as a snack. Clean and cut veggies into bite-size pieces. Mix yellow, orange, red, and green peppers for flavor and color. Add small tomatoes and red onions. Other great selections include baby carrots or cut carrots, green onions, cucumbers, zucchini, snap peas, broccoli, cauliflower florets, and any other fresh vegetables that you prefer. Coat with EVOO and sprinkle on some herbs. To finish, squirt lemon over the entire dish. Fresh and delicious!

Garlic, Red Pepper & Herb Dressing 

Dressing is historically horrible for you. Dressings are typically made with tons of bad fat and other junk. If you think the low-fat versions are healthier, think again. They often compensate for the "low fat" by adding sugars, preservatives, and artificial ingredients. The answer. Make your own Dressings and Dips. 

Use EVOO as a base. Start with a cup and add more for larger portions. Add your choice of herbs, freshly chopped basil, thyme, or parsley. Pour in your favorite vinegar to taste. Grind in some fresh black pepper and red pepper flakes (you can also add ground mustard, finely chopped olives, capers, or other enhancements). Don't be afraid to add some lemon, lime, or freshly squeezed orange juice. Finish by adding crushed garlic, peanut sauce, or Worcestershire sauce. You can use it as a dressing or a dip. Serve with veggies, fish, chicken, and even meat.

Pesta & Basil Pasta

If you love pasta, you will certainly love this recipe.

PESTO - Cook crushed garlic in EVVO for 1-2 minutes over medium heat. Add heavy cream until it thickens (you can always cut the cream with pasta water). Then, add finely grated parmesan very slowly so it can melt into the cream. Add 1/2 cup of pine nuts (chopped walnuts will also work) and 4 cups of freshly chopped basil. Cook until creamy.

PASTA - It doesn't matter what kind you use, but we recommend Spaghetti or Angel Hair. Bring a large pot of water to boil with a pinch of salt. Add pasta and cook until Al Dente. Scoop out 1 cup of pasta water and set aside. Drain pasta in a colander and leave it for a minute. Transfer pasta to a large bowl. Add pesto sauce and 1/4 cup of pasta water. Toss to coat pasta in pesto, adding more pasta water if required to make pasta silky. Coat with EVOO and sprinkle a generous amount of grated parmesan and torn basil leaves.

Greek Salad

A traditional Greek salad consists of sliced cucumbers, tomatoes, green bell peppers, red onions, olives, and feta cheese. These are very healthy and crazy good! Start by thoroughly washing your veggies. I suggest using cherry tomatoes (they hold their juices inside). Also, I use black olives as well as green for a larger variety of flavor. Many people don't like green peppers, so you can always substitute them with red, orange, or yellow peppers. If you want a slightly different texture, add some sliced avocado, cucumbers, and boiled eggs! For a zesty and healthy dressing, mix EVOO, red wine vinegar, Dijon mustard, crushed garlic, and sesame seeds. It's Greek to me!  

Herbed Potatoes

This super easy dish cooks perfectly, crispy and golden outside, buttery soft inside. You can start with your choice of small white new potatoes, red potatoes, or Yukon Golds. Cut the potatoes in half and place in a mixing bowl. Toss with EVOO, minced garlic, ground pepper, finely chopped parsley or thyme, and a small amount of sea salt until the potatoes are well coated. Transfer them onto a sheet pan (single even layer). Roast the potatoes for 45 to 55 minutes at 400°F or until they’re golden brown. Stir the potatoes halfway through so that all sides are cooked.  Remove them from the oven, drizzle EVVOO on them immediately, and then let them cool.

English Cucumber Salad

Versatile, Flavorful, and Refreshing. This English Cucumber salad can be served for lunches, dinners, picnics, holidays, family gatherings... you name it. For this recipe, we are using English cucumbers because they have thin skins and virtually undetectable seeds. However, you can use other cucumbers if you prefer. Next, we add Red Onions for a pop of flavor. It's as simple as slicing your cucumbers, dicing or chopping your red onion, and covering with a blend of Extra Virgin Olive Oil, a touch of white vinegar (or rice vinegar), and some organic honey.

If you make this salad often, you can give it variety by adding some or all of the following: dill, chives, fresh ground pepper, pepper flakes, radish slices, and or tomatoes. So simple, so delicious, yet so healthy... it should be illegal!

HUMMUS

Hummus is a dish whose roots go back to Middle Eastern cuisine. Hummus is commonly associated with several cultures, including Arabic and Greek. The word hummus comes from the Arabic word for chickpeas, which are the main ingredient of Hummus.  This smooth and creamy puree of cooked chickpeas (garbanzo beans), tahini, and lemon juice is certainly made better with EVOO as well as garlic (it did not have either centuries ago). While EVOO still is not a requirement, it makes the dish healthier, creamier, and, by most accounts, tastier.  Hummus is the perfect dish for dipping, especially classic pita bread, crunchy vegetables like carrots, cucumbers, bell peppers, or even falafel for a more substantial snack.

FISH CARPACCIO

This classic Italian dish is known for its thinly sliced raw meat or fish, typically dressed with olive oil, lemon juice, and seasonings. Traditionally, carpaccio is made with beef. However, fish carpaccio delivers a lighter, more delicate dish. Fish is also a healthier alternative, rich in omega-3 fatty acids and protein, and very nutritious. Served as an elegant appetizer or a light main course, fish carpaccio will impress with its simplicity, flavor, and visual appeal. Create a sauce of Mirin, EVOO, Rice Wine Vinegar, Lemon, Chili Oil, and Red and Green Chilies. Thinly slice your favorite fish; Salmon, Tuna, Snapper, or Seabass are perfect choices. Drag each slice of fish in the sauce and cover it. Then, plate it so it looks beautiful. Finish with chopped cilantro, an additional drizzle of EVOO, and lemon or lime zest!  Serve with a side of ponzu for a delicious variation.

SAFETY - Freeze any fish that you intend to eat raw. Freezing at or below -4°F (-20°C) for at least 7 days, or below -31°F (-35°C) until solid and storing at -31°F (-35°C) for at least 15 hours. Then, place it in your refrigerator to thaw. This significantly reduces the risk of parasite infection

Foccacia & Assorted Olives

Another traditional yet delicious snack, appetizer, or sidebar to a meal. Focaccia is a specialty bread available at most groceries. It's typically  ½" to 1" thick, with a light crust on the top and bottom. It's often described as "flatbread" or "Italian flatbread," but it isn't flat; it's thick and fluffy. Start with a high-quality focaccia. Pour some EVOO into a small bowl or on a dish. You can enjoy it just like this, or... you can get a little creative by adding some delicious ingredients to your EVOO. Suggestions - sliced olives, crushed garlic, roasted garlic,  grated parmesan, even honey or fruit. Try this with any meal, and everyone will enjoy!

Bruschetta

Bruschetta is a classic Italian appetizer featuring thinly sliced crusty Italian bread or baguette, which can be grilled, toasted, or freshly cut and uncooked. The base (your bread) is then rubbed with garlic, drizzled with extra virgin olive oil, and topped with fresh tomatoes and fresh basil. While this is the typical version, some people add balsamic vinegar, black pepper, chopped onions, and/or lemon juice. Anyway you do it, this scrumptious treat is always tasty and refreshing. 

Broiled Salmon

This dish is healthy and tastes incredible. Packed full of omega-3 fatty acids, potassium, vitamin B, antioxidants, and more. Broiled Salmon is a popular choice for fish, which most people love, especially if prepared properly. This recipe is perfectly crispy on top, juicy inside, and can be served in less than 15 minutes. Marinate the top of your salmon with a combination of EVOO, lemon juice, a bit of crushed garlic, fresh ground pepper, and a touch of salt. Set your broiler between 500-550°F). Once your temp is reached, place the salmon in your oven for 6-10 minutes (watch it carefully). Broiling salmon is one of the most scrumptious ways to cook it; make sure you don't overcook it. Take out the salmon, brush extra virgin olive oil on the top, squirt fresh lemon, and voilà!

Garic, Parmesan Asparagus 

This dish is a tasty and obviously healthy side dish that goes with almost any entree. Start by removing the woody ends from asparagus that has been rinsed and trimmed. Spread the asparagus on a parchment-lined baking sheet. Spray the asparagus with a light amount of extra virgin olive oil (if you don't have a spray bottle, brush it on). Sprinkle with sea salt, fresh ground pepper, crushed garlic, and grated parmesan cheese. Toss it until it is well-mixed. Lay out the asparagus in a single layer again. Spray or brush it once more with the olive oil. Bake in a 350° F oven for 8-9 minutes. As soon as the dish comes out, baste it with an olive oil and lemon mixture.  

Eggplant & Heirloom Tomatoes

This eggplant salad recipe could not be faster or easier. Start by slicing fresh, grilled eggplant into 1/4" to 1/2" slices. Do the same thing with a couple of fresh heirloom tomatoes. Fold the eggplant slices between every two or three tomato slices (use more eggplant if you prefer). Add finely cut arugula to dress it. Finish by pouring EVOO over the entire dish. To add a variety of flavors, you can include crushed garlic, basil, parmesan cheese, and balsamic vinegar. Easy. Fast. Healthy. Yummy!

Artichoke Hearts

Artichoke hearts are a nutritious and beneficial food packed with fiber, vitamins, minerals, and antioxidants. Heart healthy! In this case, we use Artichoke hearts from the can for simplicity, plus, they actually taste pretty darn good if prepared properly. If you want to use fresh artichoke hearts, fantastic!

Mince 3-4 cloves of garlic with 1/4 cup of EVOO. Add 1/4 cup of minced parsley. Next, add 1/2 teaspoon kosher salt, 1 tablespoon lemon juice, and 1/4 cup white wine (Pinot Grigio, Sauvignon Blanc, or Chardonnay is fine). Spread the artichoke hearts out in a baking dish and cover with your mix. Bake for 10-15 minutes or until. You can always add a little more crushed garlic over them as they cook. Remove from oven, drizzle with EVOO, and serve.

Baguettes With Garlic & EVOO

Slice the bread (baguette) diagonally into smaller pieces with a serrated knife. Arrange the bread slices in a single layer on the baking sheet, covered with parchment paper. Generously brush EVOO onto each piece and then sprinkle fine chopped garlic on top. The key here is to ensure the edges or crust of the bread have EVOO, too. Bake for 8-10 minutes until the bread is golden brown. If desired, top with finely chopped fresh herbs or even tomatoes. 

Broiled Lemon & EVOO Cod

Delicate and delicious. Preheat your oven to 400°F. Cut cod fillets about 4-6" in length. Arrange the fillets in a baking dish that fits the number of pieces you are cooking. Drizzle with a mixture of lemon juice, extra virgin olive oil, ground pepper, paprika, and a touch of sea salt. Add cloves of garlic around the outside of the fish. Bake until flesh is completely opaque but still juicy, about 15 to 20 minutes.  Remove from oven and squirt a generous amount of lemon juice and a drizzle of EVOO just before serving. You can add thyme, capers, halved cherry tomatoes, and/or chives for a twist.

Avocado Toast

Avocado toast is an open sandwich consisting of toasted bread topped with mashed avocado, plus any of a variety of spices and flavorful ingredients; the most popular include salt and black pepper, lemon juice or other citrus flavors, olive oil, and any other items that work for you. Simply find an Italian loaf (or other preferred bread) and cut it about 1/2" thick. Baste it with EVOO and toast. Once the bread is toasted to your liking, add a generous layer of mashed avocado spread. The dish is complete and amazingly satisfying.

For more variety, add items such as fresh sliced tomatoes, an egg, bacon, baked cod or salmon, or any other item that you feel marries well with your avocado toast.

Blistered Zucchini & Eggplant with Tomatoes

Cut 1 large zucchini and 1 medium eggplant into slices about 1/2" thick. Preheat the broiler with the rack 6 inches from the broiler. Place both eggplant and zucchini on a wire rack set on a rimmed baking sheet. Broil for 10 - 12 minutes or until they are blistered and browned on one side, 10 to 12 minutes. Flip and repeat. Immediately transfer to a large bowl, toss with 1/4 cup of high-quality EVOO, and cover. Let stand for 10 minutes. Arrange zucchini, eggplant, and halved grape or cherry tomatoes on a platter. Season with sea salt, fresh ground pepper, and drizzle of EVOO. Finish with crumbled feta cheese and finely cut parsley.  A perfect side dish!