Remove ends and pith of the orange sections. Carefully remove the membranes. Set aside segments in a bowl. Whisk 4 Tbsp oil with the juice, balsamic scallions and seasoning. Set aside.
Prep the asparagus. Place in a single layer in a 9 x 13 pan. Sprinkle with zest and drizzle with oil combination. Reserve remaining dressing. Roast at 400º for 12-15 minutes. Toss asparagus with reserved dressing and top with orange segments.
Sautee the corn in the garlic butter olive oil. Let cool. Layer the salad ingredients. Whisk together vinaigrette ingredients. Toss greens and top with garnish.
Recipe Notes
Kick up the heat on this salad by adding candied jalapenos, or using a spicy olive oil instead of a citrus. Additionally, Pineapple, Mango and Peach balsamic vinegar are all GREAT in this dish! Play with the flavors to find your twist!
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.
In a large skillet over medium-high heat, drizzle pan with oil, and brown the beef. Drain excess fat. Add a portion of the onions, and pepper, stir in the seasoning.
Layer lettuce, onion, beans, prepared beef, cheese, and tomatoes. Toss with dressing. Add chips. Stir just before serving. Top with sour cream and salsa.
Recipe Notes
TWISTS: Harissa, Green Chile or Garlic Oils, Brazilian Blend or Spanish Blend,
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: Cranberry Pear, Pomegranate Quince, Jalapeno, or White Balsamic Vinegar
Combine the everything from Lemon Balsamic Vinegar to the sugar. Pour 1/4 c into a shallow dish, reserving the reaminder. Add the chicken and turn to coat. Refrigerate 30 minutes. Drain chicken, discard marinade. Grill the chicken, covered on an oiled grill rack over medium heat. 5-7 minutes or until 165 degrees.
Cook pasta according to package; drain and rinse with cold water. Combine the remaining ingredients with reserved marinade. Cut chicken into 1 inch slices. Add pasta and chicken to vegetable mixture;toss to coat. Refrigerate until serving.