extra-virgin olive oil

Margherita Pizza

Margherita Pizza

By
Stephanie Kinturi

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 Margherita Pizza
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Evenly spread sauce on pizza crust. Top with cheese, artichokes and sun dried  tomatoes.
  2. Grill uncovered on outdoor grill or in grill pan over medium heat, rotating  occasionally for approximately 10 minutes or until sauce is hot and cheese is melted.
  3. Drizzle with olive oil. Top with toasted pine nuts and fresh basil. Serve  immediately
Recipe Notes

*This recipe is very versatile and you may substitute mushrooms, olives etc. I usually
add some crushed red pepper flakes to add some heat.

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Hummus with Seasonal Vegetables in Lemon Vinaigrette

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 Hummus with Seasonal Vegetables in Lemon Vinaigrette
Cuisine Middle Eastern
Prep Time 20 min
Servings
Ingredients
Humus
Lemon Vinaigrette
Cuisine Middle Eastern
Prep Time 20 min
Servings
Ingredients
Humus
Lemon Vinaigrette
Instructions
Humus
  1. Combine all ingredients in a food processor or blender until smooth. Scrape the  sides with a spatula to ensure there are no lumps. Mixture should be a little  thinner than peanut butter. If too thick, add more water, one teaspoon at a time.
  2. Set aside. Hummus is better served at room temperature.
  3. Meanwhile assemble seasonal vegetables to dip into the hummus i.e. marinated  artichokes, kalamata olives, carrots, asparagus spears, yellow pepper, grape tomatoes, sugar snap peas, celery, etc
Vinaigrette
  1. In a blender, combine all ingredients except the olive oil and blend until smooth. With the machine on, slowly add the olive oil until emulsified. Pour the  vinaigrette over seasonal vegetables and toss to coat. Serve with hummus, pita  chips, and tortillas.
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Bruscetta

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 Bruscetta
Cuisine Italian
Cook Time 20 min
Servings
Ingredients
Cuisine Italian
Cook Time 20 min
Servings
Ingredients
Instructions
  1. Preheat oven to 400 degrees. Place bagette slices onto a cooking sheet. Brush tops liberally with ¼ cup of olive oil. This will allow the bread to brown.
  2. Bake the bread in the oven for approx 15 minutes or until edges are browned.  Remove from heat.
  3. Meanwhile, combine the tomatoes, garlic, salt, pepper, olive oil and vinegar. Mix  well. Set aside
  4. Top the toasted bread with the tomato mixture, including the liquid. Garnish with  the parmesan cheese.
  5. Return to the oven for an additional 5­7 minutes to allow cheese to melt and  tomatoes to warm. Serve immediately
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Gingery Salmon With Peaches

Gingery Salmon With Peaches

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 Gingery Salmon With Peaches
Cuisine American
Servings
Ingredients
Cuisine American
Servings
Ingredients
Instructions
  1. Heat grill to medium-high. In a small bowl, combine the vinegar, ginger, thyme, 3 tablespoons of the oil, and ¼ teaspoon each salt and pepper. Set aside.
  2. In a large bowl, gently toss the onions, peaches, remaining 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper.
  3. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper.
  4. Grill the salmon and onions until salmon is opaque throughout and onions are tender, 5 to 6 minutes per side.
  5. After flipping the salmon, place the peaches on the grill and cook until tender, 3 to 4 minutes per side.
  6. Drizzle the salmon with the vinaigrette and serve with the onions and peaches.
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