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. Finish the chicken until golden brown on both sides and the internal temperature reaches 165ºF. Finish with parsley. 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 tomatoes halved. 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 Hal-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 salmon available. Some people prefer farm-raised; I suggest wild-caught. Take your salmon home, rinse it 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). Once the salmon is sliced properly, arrange it on a serving plate so that it looks good. Arrange some capers on top and a small amount of finely chopped parsley. Finally, add a couple of lemon rings and finish with EVOO.  Prepare a dip of wasabi & soy sauce. wasabi or ponzu sauceYou can also serve the sashimi with cucumbers or sliced avocado.

Skewered Beef Tenderloin

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

Roasted Garlic

This one is easy and delicious. First, 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 and 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. Don't 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 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 a ton of sugars, preservatives, and artificial ingredients. This might be your 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, just add 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 fresh squeezed orange juice. Finish by adding crushed garlic, peanut sauce, or Worcestershire sauce. You can use it as a dressing, a dip, or 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 up (you can always cut the cream with pasta water). Then, add finely grated parmesan very slowly so it can melt into the cream. Add a 1/2 cup of pine nuts (chopped walnuts will also work). Add 4 cups of freshly chopped basil. Cook until creamy.

PASTA - It doesn't matter what kind you use, but we recommend that the first time you try this, you use 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 pepper, red onion, 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 egg! 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 ground pepper, fine chopped parsley or thyme, and a small amount of sea salt. Add EVOO, minced garlic, parsley, salt, and pepper, and toss again 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, 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. Cucumbers, of course! 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 Onion 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, just 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

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FISH CARPACCIO

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Foccacia & Assorted Olives

Another traditional yet delicious (and relatively healthy) 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. To make this work, you need to find a high-quality focaccia. Once you do that, the party begins. The next step is to 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

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Broiled Salmon

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Garic, Parmesan Asparagus 

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Eggplant & Heirloom Tomatoes

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Artichoke Hearts & Herbs Chicken

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Banquette With Garlic & EVOO

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Broiled Cod

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Avocado Toast

So easy

Blistered Tomatoes, Zucchini & Eggplant

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