Yields 4 ServingsIngredients 4 boneless skinless chicken breast halves (4 ounces each) ½ tsp. salt ¼ tsp. pepper 4 tbsp. O’Live A Little’s Rhubarb Extra Virgin Olive Oil ¼ cup reduced-sodium chicken broth ¼ cup sweet Riesling Wine 1 Large chopped fresh (ripe) peach with 2 tbsp of O’Live A Little Extra Virgin Olive Oil 2 garlic cloves, thinly sliced 3 Tablespoons minced fresh tarragon 1/3 Cup O’Live A Little’s Peach Dark or White Balsamic Vinegar Method Of Prep Sprinkle chicken with salt and pepper. In a large skillet, brown chicken on both sides in the Rhubarb Olive Oil. Remove...
Ingredients For the Home-made Bleu Cheese Dressing: 1 tablespoon white wine vinegar 1⁄2 cup milk 2 tablespoons fine-chopped yellow onions 1 clove garlic, crushed 1⁄4 cup parsley, minced 1 cup mayonnaise 1⁄4 cup bleu cheese (such as Rouge Caveman Blue), crumbled into fine pieces 2 tablespoons lemon juice 1⁄4 teaspoon salt 1⁄4 teaspoon fresh-ground black pepper Pinch of cayenne pepper Ingredients For the Wings: 1⁄4 pound butter or margarine (authentic), or you can use 1⁄2 cup of a bold O’Live A Little Extra Virgin Olive Oil 2 tablespoons bottled hot sauce or more to taste if you can take it...
Nothing is better during the crisp fall weather than a slice of warm, moist pumpkin bread. With a bit of our Blood Orange Olive Oil it takes this traditional fall treat up to the next level. To make the pumpkin bread extra flavorful make sure not to skimp on the pumpkin seeds and cinnamon, they add that extra punch full of flavor that you just can't miss out on. Ingredients Cooking spray 3-1/4 oz. (3/4 cup) whole wheat flour 3 oz. (2/3 cup) unbleached all-purpose flour 1 tsp. ground cinnamon 1 tsp. baking soda 1/2 tsp. baking powder 1/2 tsp....
Ingredients 8 oz of pearled barley 2 cups of water Pink Himalayan Salt & fresh ground pepper 6 tablespoons O’Live A Little Blood Orange Extra Virgin Olive Oil 2 tablespoons O’Live A Little Cranberry Walnut Balsamic Vinegar 4 green onions finely chopped Seeds of 1 pomegranate 1 bunch of flat-leaf parsley, roughly chopped 1 bunch mint, roughly chopped 3 tablespoons of pistachios, toasted, cooled and roughly chopped Method Of Prep Put the pearled barley and water in a pan together with 1 tablespoon of the orange extra virgin olive oil, 1 teaspoon of pink Himalayan salt, bring to boil and...
Serves 10These little treats are addictive! Although they are called biscuits, they are somewhere between a cookie and a biscuit. A great alternative to crackers or a loaf of bread.Ingredients 31⁄2 oz cold unsalted butter, cut into chunks 31⁄2 oz plain flour, plus extra for flouring 4 oz grated Parmesan-Reggiano cheese 1 beaten egg 1⁄4 teaspoon fine pink Himalayan salt 1⁄2 teaspoon freshly ground black pepper Rosemary sprig, to decorate Instructions Mix the butter, flour, and parmesan together. Season with salt & pepper and knead until you form a dough. Divide the dough in two, and roll each part into...
Ingredients 12 ounces orecchiette 1 can (15.5 ounces) chickpeas, drained and rinsed 1/2 cup Kalamata Olives 2 tablespoons tomato paste 3 cloves garlic, thinly sliced 1 6-inch sprig rosemary 3 tablespoons O’Live a Little Italian Classic extra virgin olive oil, plus more for serving 1/4 teaspoon red-pepper flakes, plus more for serving Coarse salt and freshly ground pepper 1/2 cup grated Parmigiano-Reggiano (about 1 1/2 ounces), plus more for serving 2 cups baby arugula (about 2 ounces) Method Of Prep Combine pasta, chickpeas, olives, tomato paste, garlic, rosemary, oil, pepper flakes, and 5 cups water in a large straight-sided skillet....
