Blend dressing ingredients and allow them to meld while preparing the salad.
Cook pasta according to package directions. Drain. Reserving 1 c of the pasta water.
In skillet, heat oil. Add onion; add ginger and garlic. Add vegetables until cooked to crisp-tender (4-6 minutes). Add chicken, heat through.
Toss pasta and vegetable mixture with dressing. Add a little pasta water if necessary. Sprinkle with onions.
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.
TIP: COLD INGRDIENTS! Do not over handle dough.
Place olive oil in a container to freeze 3-4 hours minimum. The consistency should resemble honey when solidified. Place solidified oil, flour, salt and baking powder in food processor and pulse a few times. Add remaining ingredients and pulse until dough balls forms. Place ball in air tight container or plastic wrap and put in fridge for 1 hour to chill. Lightly flour surface, roll ball out to 1/8 inch thick and place in a pie plate. (beginners tip, try rolling between 2 sheets of lightly floured waxed paper) For a cream pie, lightly bake, for a regular pie, put in the filling and BAKE!
Recipe Notes
Twists: Use Tuscan Herb olive oil for a savory crusted pot pie or quiche. Lime or Lemon oils for a meringue pie. Exchange the balsamic vinegars to match the pie: blackberry, strawberry, blueberry, coconut, red apple, cinnamon pear - great for pumpkin!
Prepare grill or broiler. In a medium bowl, whisk the mustard with the salt and balsamic until blended thoroughly. Slowly drizzle the olive oil, whisking quickly and continuously. The marinade should become thick and emulsified. In a container or large bag, place ribeye steaks and thoroughly coat with marinade. Refrigerate and marinate for 4-6 hours, turning the steaks at least once during the process.
Proceed with grilling or broiling the steaks. After cooking to desired doneness, allow the steaks to rest, loosely covered at room temperature for 10 minutes before serving.
Cook potatoes in boiling, salted water with a teaspoon of vinegar, until tender. Drain and cool. Peel potatoes, cut into chunks. Separate egg yolks from whites. Set yolks aside. Chop whites and add to potatoes. Add onion.
In a small bowl, mash yolks, stir in mayonnaise, milk, vinegar, mustard, sugar and seasoning. Pour over potatoes; toss. Adjust seasoning, if necessary. Garnish with egg slices and paprika. Chill until serving.
Recipe Notes
Twist:Â Cranberry Pear, Pomegranate Quince, Jalapeno, or White Balsamic Vinegar
Dissolve sugar and salt with boiling water. Stir in ice cubes to cool mixture. Add pork chops cover and chill 30 minutes.
Saute onion in hot oil until tender. Add garlic and ginger cook stirring constantly, 45-60 seconds or until fragrant. Add ketchup, peach preserves and peaches. Reduce heat to low and simmer, stirring occasionally, 30 minutes or until sauce thickens. Add vinegar, season and remove from heat.
Remove pork from brine, discarding. Rinse pork well, and pat dry with paper towels. Preheat grill to 350º- 400º. Grill covered 5-6 minutes on each side or until 145º internal temperature. Basting pork occasionally with peach mixture. Remove and let rest 5 minutes before serving. Serve with reserved peach mixture
A serving size is 1/2 cup of beans.
The onion, ham, jalapeno and seasoning are added for flavoring and completely optional.
Basic Bean Preperation
Pick over beans and rinse thoroughly in cold water. Place cleaned beans in a bowl of fresh cold water, cover and soak for 3 to 8 hours or overnight at room temperature; drain and rinse well. Or place beans in a saucepan with water to cover, bring to a boil, remove from heat and soak 1 1/2 hours drain and rinse well.
To prepare as a dish to serve:
Chop onion, ham, and jalapeno. Cover with water 2" above the beans, add other ingredients, simmering 1 to 2 hours or until tender. (watch the water level if simmering longer, or if you want it to be more soup vs a side dish.)
Cut beef into 1 inch cubes, if not purchased that way. Combine Worcestershire, soy, vinegar, 1/4 c honey and 1/2 c bourbon in a bowl Add the tips and refrigerate over night or at least 4 hours.
Heat heavy skillet to medium high heat. Add a little Garlic Olive oil. Drain the excess marinade from the meat and discard. Place steak in hot skillet. Cook 5-7 minutes. Mix 2 Tbsp bourbon and honey in a small bowl Pour over the tips in the pan to glaze. Continue cooking until glaze is caramelized. Adjust seasoning if necessary. Let rest. then serve.
Preheat grill on medium. Season both sides of steaks. Grill steaks to desired doneness. Just before removing from grill, place the coin of butter on each steak.
In a small sauce pan, heat olive oil over medium heat. Add garlic to pan; cook until brown. Add sun dried tomatoes to pan; cook for about 1 minute. Add vinegar, Worcestershire sauce and basil to pan and transfer to a food processor. Add blue cheese and puree mixture. Add sliced butter to the food processor allowing the butter to be whipped into the pureed cheese mixture. Transfer mixture to a sheet of parchment paper. Roll into a tube about 1 1/2" diameter and twist the paper at the ends. Refrigerate for 4-6 hours. when ready to serve, slice into coins and top steak. Unused butter refrigerate for up to 1 week.
Preheat oven to 400º. Place flour, cornmeal and baking powder in a stand mixer bowl, fitted with the paddle attachment. Beat on low until combined. Add butter oil and 1/2 c yogurt. Beat until mixed. In a 9 inch tart pan, press the dough on the bottom and up the sides. Top with parchment paper and pie weights (or dry beans). Bake for 15 minutes. Remove the weights and paper and bake an additional 10 minutes.
Mix remaining ingredients in a medium bowl until smooth. spread evenly in the cooled crust. Slice tomatoes 3/8 inch thick and pat dry. Arrange on top of the filling. Bake the tart until the filling is set, approximately 25-30 minutes. Turn the broiler on, and brown the top. Let cool on wire rack. Sprinkle with salt and pepper and garnish with basil and Neapolitan Herb Balsamic vinegar.
