Place grill pan over medium-high heat. Drizzle the bread, artichoke hearts, add onion with the olive oil and season with salt and pepper. Grill until the bread, artichokes, and onion are golden brown at the edges. Turn every 2-3 minutes.
While the bread, artichokes and onion are grilling, place sliced tomatoes, basil and olives into a large bowl. Combine bread and tomato mixture. In a small bowl combine 2/3 c. olive oil, vinegar, salt, pepper, and fresh garlic and drizzle over the salad and toss to combine. Serve immediately.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores.
Preheat the oven to 425º. 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. and on-line stores.
Slice the potatoes, zucchini, and tomatoes in 1/4 -inch-thick slices. Place them alternately in the dish on top of the onions, as tight as possible in a single layer. Sprinkle with salt, pepper, thyme and drizzle with 2 T. more of olive oil. Cover the dish with aluminum foil and bake for 30 to 40 minutes, until the potatoes are tender. Uncover the dish, sprinkle the cheese on top, and bake for another 20 to 30 minutes, or until browned. Serve warm.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores.
Arbequina EVOO, Gruyere Cheese (can be brought at the Auburn Store)
Heat oven to 400F. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan. Thoroughly shake or whisk together the Cinnamon Pear Balsamic and Organic Butter Oil.
In a large bowl toss to liberally coat the sweet potato wedges with the emulsified balsamic-olive oil mixture. Arrange the potato wedges on the parchment paper lined pan in a single layer, without overcrowding. Sprinkle with sea salt and roast for 45 minutes until tender and the balsamic glaze has caramelized.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores.
