Preheat oven to 400ยบ. 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.
We sometimes call these sloppy chicken sandwiches.ย They are a hit with kids and adults alike!ย Great for fall parties, feeding a crowd, or a simple easy dinner or lunch.
In a medium skillet add olive oil. Add onions, celery, peppers and garlic. Sautee until tender. Add soups, chicken and seasonings. Incorporate crackers. Taste and adjust seasonings. Serve hot on a bun, slice of bread, crackers or chips
Lightly brush olive oil on the romaine lettuce. Place on an oiled grill and sprinkle with salt and pepper.
Grill face side down for about 30-40 seconds. Turn over and grill other side 30-40 seconds, or until there are a light grill mark on both sides. Remove from grill and top with your favorites.
We use cooked bacon crumbles, bleu cheese, and sliced cherry tomatoes.
Dressing
Place Olive Twist Balsamic Glaze in a small bowl and whisk in The Olive Twist Garlic Olive Oil. Drizzle over the top grilled romaine. Top with desired toppings
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.
Heat a heavy-duty 12" saute pan, add the olive oil. Add the shallot and saute over medium until translucent. Add the mushrooms and Brussels sprouts and saute over medium-high heat until the mushrooms and Brussels sprouts begin to caramelize (about 6 minutes). Add the 2 tablespoons of pomegranate balsamic to the pan stirring and scraping to deglaze it. (Make sure to scrape up the browned bits of mushroom and shallot at the bottom while evenly coating the Brussels sprouts). Season with salt and pepper to taste. Serve immediately.
Preheat oven to 450 degrees. Stir together maple syrup, balsamic and cuminอพ season with salt and pepper. Using kitchen twine, tie hen legs together, then tuck wing tips underneath. Place hens on a rimmed baking sheet and rub with 1 teaspoon oilอพ season with salt and pepper. Roast 10 minutes. Remove sheet from oven and add carrots, onion, garlic, and thyme. Toss vegetables with 2 teaspoons oil and season with salt and pepper. Roast 20 minutes.
Brush hens with maple mixture. Continue to roast, brushing twice more, until juices run clear when hens are pierced between breast and leg or an inserted thermometer inserted in thickest part of a thigh (avoiding bone) registers 165 degrees, about 15 minutes. Transfer hens to a cutting board and let rest 10 minutes. Meanwhile, toss vegetables with lemon balsamic. Carve hens and serve with vegetables.
Recipe Notes
Available at the Olive Twist: ย maple syrup, maple balsamic vinegar, Himalayan Salt, pepper, cumin, Lemon Balsamic Vinegar, Choice olive oil,
Preheat the oven to 425ยบ. On a large baking sheet toss the peppers, eggplant, and red onion with the minced garlic and olive oil. Sprinkle salt and pepper and put in oven and roast for 20 minutes; pull the baking sheet out and toss all vegetables once and return the vegetables to the oven and continue roasting for another 15-20 minutes until browned.
Meanwhile, cook the orzo in boiling salted water for approximately 7 to 9 minutes. Drain the orzo and pour to a large serving bowl. Scrape the vegetables and dripping into the orzo.
For the dressing, combine lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature.
Add the diced scallions pine nuts, feta, toss and sprinkle basil ribbons on top of mixture and serve.
Recipe Notes
The following products are available at The Olive Twist, Inc. andย on-lineย stores.
Pat pork chops dry with paper towels. Sprinkle with sea salt and pepper. In nonstick 12 inch skillet, heat the Frantoio over med-high heat. Cook chops 4 minutes one side, turn over and cook 3 minutes the other side. Transfer to platter and keep warm.
Increase heat to high. Stir shallot into pan juices; cook 2 minutes. Stir in the balsamic and cook down for an additional 2 minutes. Add the strained poached quince (see side dishes) to the pan and stir to combine. Adjust seasoning with sea salt and fresh ground pepper.
To serve, ladle the pan sauce and quinces over the pork chops.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores Pure Maple Balsamic Vinegar
