Roasting peppers: Coat with all but 2 Tbsp of olive oil and choice seasoning. (we used The Olive Twist Herb Dipping Blend and Tuscan Herb Olive Oil) Roast under 400 degree broiler for 30-40 minutes, or until the skins are charred and blistered. Place in a plastic grocery bag with a paper towel and let cool. Once cool to touch, peel the skin and remove stem and seeds. Dice, chop, slice to whatever desired shape for the dish.
Whisk together eggs milk and seasoning. Add bagel pieces. Transfer to prepared baking dish, add roasted red peppers, spinach, ham and half the cheese. Fold to incorporate. Top with remaining cheese. Cover and refrigerate overnight.
Use 2 Tbsp of the olive oil to coat a 2-quart baking dish. Preheat oven to 350 degrees. Remove dish from refrigerator and let rest 20 minutes before placing in oven. Uncover dish and bake 55-65 minutes. Let rest 10 minutes before serving.
Recipe Notes
The Oil and Seasonings can be swapped out easily in this recipe. Make it spicy? Mediterranean? You can also use any day old bread instead of bagels. Other substitutes could be asparagus instead of spinach, or sausage for ham.
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: Â Change the flavor; make it yours! Â Cara Cara Vanilla Balsamic Vinegar, Pineapple Balsamic Vinegar, Mango Balsamic Vinegar
Mix eggs, milk, salt, and garlic. Drizzle Green Chile olive oil, sauteed peppers and onions in a mixing bowl. Blend and then add bread cubes, basil and cheese. Stir and pour into greased 8 x8 baking dish. Bake 350º for 20 minutes or until top is golden brown and center is solid. Serve with fresh tomato slices and chopped basil over top of each slice.
Recipe Notes
TWIST: Â Butter Garlic, Wild Mushroom & Sage, Garlic or Chipotle Olive Oils
Heat the waffle maker. Meanwhile add all the ingredients to a large bowl including 1/2 of the scallions, and whisk thoroughly.
Grease the hot waffle iron well. Add 1/3 cup for each waffle. Cook until golden brown on the inside, about 5 minutes per waffle. Serve with a dollop of sour cream, additional scallions, and hot sauce, if desired.
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.
Combine red wine, olive oil and seasoning, drizzle over fruit. Toss to mix. Let stand, refrigerate, for several hours.
Drain and serve in lettuce cups. Makes 4-6 servings.
Twist: To sweeten the deal, try a Balsamic Vinegar -- Pomegranate Quince or Cranberry Pear. At the brilliance of citrus by substituting EVOO for Lime Olive Oil.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores
Whisk together in a medium bowl until well blended. I usually add a little Vanilla Balsamic for additional flavor. Preheat a griddle spray with EVOO. Pour 1/4 cup batter onto griddle for each pancake. Cook until bubbles form on the surface, about 2 minutes. Turn and cook until other side is golden, 1 minute longer.
Serve with Wild Blueberry and Maple Balsamic. Try a variation by using Blood Orange Olive Oil and a Raspberry Balsamic or add chocolate chips to the basic recipe and put espresso balsamic in the syrup in place of the blueberry.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores.
1/8 cup Butter Olive Oil, 1/8 cup Lemon Olive Oil, a dash of Blood Orange Oil. Combine with 1 cup sugar, 1 egg and 1 egg white. Beat medium speed for 3 minutes, or light in color. Beat 1 tsp. Vanilla. On low speed beat one-third of the following: 2 cups flour, 1 tsp. baking powder, 1 tsp. baking soda and 1/2 tsp. salt. Alternate with one-third of 1 cup sour cream. Repeat until blended. Beat for 2 minutes or until smooth and thick.
Spoon batter into prepared baking dish, scatter blueberries over the top and drizzle with Wild Blueberry Balsamic. Top with the following mixture: 3/4 cup packed brown sugar, 1/2 cup flour, 1/4 cup chopped nuts (optional), 2 tsp. ground cinnamon, 4 1/2 tsp. Butter Olive Oil. Crumble and scatter over the berries. Bake 40-45 minutes (or until the center is done) in a per-heated 350F degree oven.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores.
