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.
Cook pasta according to package directions omitting any salt or fat. Add beans during last minute of cooking
Meanwhile heat oil in large nonstick skillet over medium-high heat. Cook tomatoes 3 minutes or until skins begin to split slightly, stirring occasionally. Add olives, basil and garlic and cook 15 seconds, stirring gently, yet constantly. Remove from heat, cover and let stand to absorb flavors while pasta is still cooking.
Drain pasta mixture, shake off excess liquid, place in shallow pasta bowl or serving platter. Sprinkle evenly with cheese and top with tomato mixture.
Twist: Change up the flavor by changing the flavored oil oil to Basil, Garlic, Rosemary or Wild Mushroom and sage
Recipe Notes
The following items are available at The Olive Twist stores and on-line store.
Cut bread in half lengthwise and then in half widthwise. Combine Butter olive oil 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
This recipe uses olive oil and cheese found at The Olive Twist. It may be purchased (oil only) online and at both store locations. Click on the balsamic vinegar below to learn more about it:
Saute onion and 1/2 of the head of cauliflower with the olive oil, until fork tender. The longer the cauliflower roasts, the nuttier the flavor. After approximately 15 minutes, add the second half of the cauliflower. Saute for a few minutes, then add the broth. Bring to a simmer for 15 minutes. By cooking the first half of the cauliflower longer, it gives the soup a rich depth, and the second half gives it a fresh flavor.
In small batches, puree the ingredients in a blender -- remember to vent the lid! The soup will be rich and creamy -- without DAIRY!! put back into the pot, add the balsamic vinegar for brightness, heat thru and serve, with another splash of olive oil!
OPTION: reserve a small portion of the cauliflower to roast on stove top until golden -- adds texture and color. (bacon would be a winner, winner too!). This would be an excellent base for potato soup, instead of adding dairy.
Preheat oven to 350º if you have thick pork chops (thinly sliced chops can be cooked on stove top)
In a trio of bowls--in this order, put parm cheese, the eggs, and bread crumbs in their own bowls. Whisking the eggs together .
Salt and pepper the chops. Dip the chops in the cheese, pat the cheese to the chop, dredge in the eggs, and then dip the chops in the breadcrumbs. Pressing and coating thoroughly.
Heat the oil and the butter in a very large skillet over medium heat. Add the pork chops and cook until golden brown on the first side -- 6 minutes. Adding more oil if necessary.
Flip the chops and cook until the other side golden. You want pork to be at least 150º. You may finish baking thick chops in the oven to reach the 150º 10-12 minutes.
Serve with pasta, risotto, or Italian Salad
Recipe Notes
This recipe uses olive oil and balsamic vinegar found at The Olive Twist. Each may be purchased online and at both store locations. Click on the olive oil and balsamic vinegar names below to learn more about them:
Slice the butternut squash in half lengthwise. On parchment paper or directly in to a non-stick baking pan, place the squash cut side down. Roast for 30 minutes or until the squash is easily pierced with the tip of a knife. Allow the squash to cool to room temperature.
Meanwhile, heat 3 tablespoons of butter in a saute pan. Add the sage leaves and sliced shallots. Saute slowly over medium low heat until the shallots are golden brown and sage leaves are crisp.
Scoop out the butternut squash flesh discarding the shell.
In the bowl of a food processor, combine the squash, goat cheese, butter - shallot - sage leave mixture. Pulse until well combined and you don't see any large pieces of shallot or sage. Season the mixture with salt and pepper and refrigerate covered.
Sage Brown Butter Sauce
Using a large saute pan over low heat, melt the butter. Add the sliced shallots and sage leaves to the butter and allow the butter to slowly brown the shallots and crisp the sage leaves. This process should take around 20 minutes and will also brown the butter so watch it carefully to ensure that it doesn't get too dark or burn.
Fill, Cook and Serve Ravioli
Over high heat, start a large pot of salted water to boil.
Drop tablespoons of the butternut filling on each square of wonton wrappers. Around each mound of filling, moisten the pasta dough with a little water. Place another wonton wrapper on top of mound, pinch or cut the raviolis in to desired shape using a sharp knife or a fluted pastry wheel.
Make sure the edges of each ravioli are sealed well before dropping them in to the pot of boiling water. Drop the raviolis in to the boiling water for around a minute each. Gently scoop them out, draining well and place in to a serving bowl.
When all the raviolis are cooked, pour the warm brown butter sauce over the top and serve immediately.
