Drunken Pasta made with Temecula Olive Oil Company’s Fresh-Squeezed Extra Virgin Olive Oils and California Balsamico Vinegar. Ingredients 1-2 bottles of your favorite Red Table Wine Your favorite fresh pasta Raw Pine Nuts Baby Squash 1 Pkg. Crumbled Feta Cheese 1/2 T finely ground Alderwood Smoked Sea Salt 2-3 T California Balsamico Vinegar Olivum Olive Read More »
Baked Chicken made with Temecula Olive Oil Company’s Fresh-Squeezed Fresh Basil Extra Virgin Olive Oil. This simple baked chicken recipe is a quick and easy addition to various dishes all week. Chop it and add it to your salad at lunch or heat and serve with your favorite rice or pasta. Ingredients Fresh Basil or Read More »
Chicken De Provence Couscous recipe is perfect if you are in the mood for a terrific flavor-packed meal, our Rotture di Oro EVOO and Herbs de Provence lend invigorating flavor. Ingredients 2 pounds boneless skinless chicken, thinly sliced lengthwise. (Tenderloins would work, but I like the length and presentation of the sliced breast.) Whole Wheat Read More »
Foil Baked Scallops and Sugar Snap Peas made with Temecula Olive oil Company’s Rotture di Oro Fall Harvest Reserve Extra Virgin Olive Oil. Ingredients Preheat Oven to 425 degrees 1 1/2 lb sugar snap peas cleaned 1/2 teaspoon grated orange zest 1/4 cup Rotture di Oro Olive Oil Sea salt & fresh ground Pepper 2 Read More »
Fettuccine with Cashew Mint and Cilantro Pesto made with Temecula Olive oil Company’s Roasted Garlic Reserve Olive Oil. Ingredients 1/3 C Cashews 1 fresh Jalapeno pepper minced 1 Tablespoon minced garlic 1 Tablespoon fresh grated Ginger 1/2 teaspoon ground Coriander 1/3 cup plus 3 Tablespoons Roasted Garlic Reserve Olive Oil 2 C fresh Cilantro leaves Read More »
D’Luscious Lemon Poached Fish made with Temecula Olive Oil Company’s D’Luscious Lemon Olive Oil. Ingredients 4 (6-ounce) scrod fillets, skin on (halibut is a good substitute) 1 1/2 teaspoons sea salt 1/2 teaspoon freshly ground black pepper 1/4 cup capers (preferably in salt), rinsed 1 1/2 large lemons, thinly sliced crosswise 1/4 cup fresh flat-leaf Read More »
D’Luscious Lemon Asparagus Pasta made with Temecula Olive oil Company’s D’Luscious Lemon Olive oil. Ingredients 1 pound fresh, medium thickness asparagus, tough ends trimmed 1 teaspoon finely grated fresh lemon zest 1/4 cup TOOC D’Luscious Lemon Olive Oil 1 pound Penne pasta 1/2 cup grated Parmigiano-Reggiano D’Luscious Lemon Asparagus Pasta Preparation Cut asparagus into 1-inch Read More »
Barbeque Stuffed Bell Pepper Boats made with Raw Garlic Olive Oil or Roasted Garlic Olive Oil, BBQ Rub & Lemon Citrus Olives from Temecula Olive Oil Company. The different colored peppers add flare to the table when presented. Try our vegetarian BBQ-stuffed bell pepper boats recipe below. Ingredients 4 large bell peppers, assorted colors 2 Read More »
De Provence Roast made with Temecula Olive Oil Company’s Olivum Late Harvest Reserve Extra Virgin Olive Oil. This flavorful dish can also be cooked in a crock-pot. Whole, unpeeled carrots cooked with the roast are a great flavor and presentation addition to this dish. Ingredients 3 lbs. Pot Roast 1 Purple Onion, sliced 1/3 C Read More »
Citrus Pasta Salad made with Fresh Blood Orange Olive Oil, Vanilla & Date Vinegar (or Passion Fruit Vinegar), and Smoked Sea Salt from Temecula Olive Oil Company. Ingredients 1 green bell pepper 1 orange bell pepper 1 medium-sized Maui onion, chopped 1 pkg. cherry tomatoes Fresh basil 1 pkg. pasta of your choice 2 T Read More »