Dissolve yeast in a small bowl of tepid water; whisk gently to fully incorporate the yeast. Let it stand 5-10 minutes, while the yeast softens.
Combine remaining ingredients into a large stand mixer bowl, form a well for the yeast mixture. Add the mixture and knead the dough with a dough hook until incorporated 3-5 minutes. Transfer to a lightly floured surface and knead by hand until dough is soft and elastic (5 minutes). Place dough in a oiled bowl, cover with a cloth. Allow to rise at room temperature for one hour or until dough doubles in size.
Once the dough has doubled, turn it onto a floured surface. Use a knife or dough scraper to cut dough into four equal pieces. Gently form each piece into a ball. Dust the dough with flour and cover with plastic and let rise for 20 minutes. The dough is now ready for shaping. Roll to desired thickness, top with selected toppings and bake until golden brown.
Preheat oven to 325º. Prepare a baking sheet by lining it with parchment paper. In a bowl, combine the oats, quinoa, pepitas and sesame seeds. Separately whisk together honey, olive oil, egg white and seasoning. Toss with the dry oat blend. Once coated evenly, spread in an even layer. Bake 20-25 minutes stirring twice. Let cool completely and break into pieces. Store in airtight container for 2 weeks.
2bottleswine or sodawhite or choice, club or lemon-lime soda
Servings:
Units:
Instructions
For more peach flavor add more frozen peaches. Bananas, grapes or cherries are also a nice addition.
Blend all except wine/soda in a blender. -- make as chunky or smooth as you like. Place in freezer, stirring every hour until ready to serve. To serve scoop into a glass, pour wine/soda over.
Recipe Notes
Twist: Change the flavor; make it yours! Cara Cara Vanilla Balsamic Vinegar, Pineapple Balsamic Vinegar, Mango Balsamic Vinegar
Line a baking tray with grease proof paper or use a non-stick sheet. In a large bowl, toss the cashews in the oil then set aside. Using a pestle and mortar, crush the peppercorns then mix with the sugar and salt. Add the seasoning mixture to the bowl of nuts and mix until coated. Spread the nuts on a baking sheet in a single layer. Roast for 10 minutes.
Cream the cream cheese, and The Olive Twist Herb Dipping Blend. Best if you let it rest over night. Slice the cucumber and plate. Half the tomatoes. Place a dollop of cream cheese mixture on top of cucumber. Wedge a tomato half in the cream cheese.
Recipe Notes
TIP: for a creamier dip use 1/2 c Mayonnaise and 1/2 c sour cream with 2 Tablespoons of the Olive Twist Herb Dipping Blend
TWIST: Use any of our signature house herb blends -- Brazilian, Parisian, Dilly Cucumber etc.
Preheat oven to 375º. Drain, rinse and pat dry chickpeas. spread on a baking sheet lined with parchment paper.
Roast chickpeas in oven 45-50 minutes or until crunchy through.
Mix the olive oi, maple syrup and seasoning in a small bowl. Once chickpeas are crunchy, remove from oven. toss with mixture. Place chickpeas back onto baking sheet and cook for additional 10-15 minutes to caramelize.
Cut bread in half lengthwise and then in half width wise. Combine Butter EVOO and garlic; brush over cut sides of bread. Place on two ungreased baking sheets.
Spread with pesto and spaghetti sauce; sprinkle with mozzarella. Top with the remaining ingredients.
Bake at 400 degrees for 14-16 minutes or until golden brown. Cut into slices.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores.
Butter Olive Oil, Parmesan Cheese ( can be order from the Auburn Store)
Whisk two tablespoon of lemon juice with 1/3 cup of olive oil and sea salt in a small bowl. Add the thinly sliced onions and toss to coat and set aside.
Preheat the grill to medium or heat a grill pan on the stove top over medium-high heat. With a pastry brush, lightly brush both sides of each slice of bread with the EVOO. Place the bread on the grill and toast until light golden brown and grill marks appear, flipping once during the process (take care not to burn the bread).
While the bread is still very warm, rub the cut garlic clove over both sides of the bread slice. Allow the bread to cool completely, then begin layering by adding a slice of avocado. Brush the sliced avocado with a small amount of the onion-lemon-olive oil mixture, and a grind of fresh pepper. Add the smoked salmon, and top with a few slices of marinated onions and a sprinkle of chopped parsley.
Twist: Flavored olive oil would add an extra POP of flavor to this dish. Tuscan Herb, House Blend, Rosemary. For an added flavor and a kiss of sweetness use a balsamic reduction to the top!
Recipe Notes
The following items are available at The Olive Twist stores and on-line store.
Preheat oven to 325º. Remove and clean seeds. Dry seeds thoroughly, toss with Chipotle Olive Oil and sprinkle with sea salt. Roast on an un-greased baking sheet for 15-20 minutes or until golden.
Recipe Notes
The following products are available at The Olive Twist, Inc and on-line stores. Chipotle Olive Oil
