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Artichoke and Cheese Stuffed Mushrooms
24 large white mushrooms
1/4 cup Old World Olive Press EVOO, any
Salt and freshly ground black pepper to taste
2 cans sliced or quartered artichoke hearts
1/8 cup Old World Olive Press Meyer Lemon EVOO
2 cloves minced garlic
1/4 tsp. nutmeg
Dried thyme to taste
Handful grated Parmesan cheese
Handful parsley leaves, finely chopped
1 tub shredded Asiago cheese (8 oz.)
Preheat oven to 400°F. Place mushrooms in a large plastic food storage bag. Drizzle in EVOO to coat and marinate for five minutes.. Scatter mushrooms on a cookie sheet and roast for 10 minutes, round side up. Season with salt and freshly ground black pepper and flip over. Toss drained artichokes with lemon oil, garlic, nutmeg, thyme, grated cheese and parsley. Generously fill the mushroom caps, mounding up the filling. Top the artichokes with shredded Asiago cheese and return to oven. Cook mushrooms five minutes more to melt cheese and set filling. Serve warm.
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Chicken with Lemon Caper Sauce
4 6 oz. skinless, boneless chicken breasts
¼ tsp. salt and freshly ground black pepper
3 Tbsp. flour
3 Tbsp. Old World Olive Press Meyer Lemon EVOO
½ cup chicken broth
2 Tbsp. capers
3 Tbsp. flat leaf parsley
Place chicken between two sheets of plastic wrap and pound to even thickness using a meat mallet. Sprinkle chicken with salt and freshly ground black pepper. Place flour in a shallow dish and dredge chicken. Pour EVOO into large skillet over medium heat. Add chicken to skillet and cook for three minutes. Turn chicken over. Add broth and capers, reducing heat, and simmer until thoroughly cooked while basting occasionally with sauce. Sprinkle with parsley. Remove chicken from pan and keep warm. Bring sauce to a boil until thick and drizzle over chicken.
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Pasta with Meyer Lemon EVOO
Zest of 1 lemon
1/3 cup lemon juice
1/2 cup OWOP Meyer Lemon EVOO
1-2 large garlic cloves, minced
1/2 cup Kalamata olives, pitted and sliced
2 Tbsp. fresh thyme or basil, chopped
Salt and freshly ground black pepper to taste
1 lb. Pasta, your choice
Zest or grate the lemon and combine with the lemon juice, EVOO, garlic cloves, olives, thyme or basil, salt and freshly ground black pepper in a large serving bowl. Toss the hot cooked pasta with the sauce.
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