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Italian Focaccia Sandwich with Roasted Chicken and Jam

1-rotisserie chicken (light and dark meat), shredded
1-handful baby arugula
1 OT Zinia focaccia bread mix, made per instructions on the box.
1 small creamy goat cheese spread

extra fresh herbs (parsley, dill, and chives), chopped for garnish

4 Tbsp Mama Duck Blackberry Merlot Jam

Bake Focaccia bread as directed.  Remove from oven and allow to cool.  Cut the focaccia in half horizontally.  On the bottom slice of focaccia spread with goat cheese. Top the goat cheese with a thick layer of jam. Top the jam with shredded rotisserie chicken, seasoning it with a bit of salt and pepper and sprinkling with some extra fresh herbs. Top with arugula and place the top of the focaccia on top and cut into sandwich size portions. Serve cold.

Second version:  replace jam with OT Almond Pesto and ham or prosciutto for the chicken.

Asian Slaw Wrap

1-pound cooked rotisserie chicken, chopped

3/4 cup red cabbage, finely chopped/shredded

2 carrots, shredded

2/3 cup snap peas

1/2 red bell pepper, chopped

2/3 cup cashews, optional

2 Tbsp OT honey ginger balsamic

1 Tbsp OT orange olive oil

1 Tbsp OT sesame seed oil

5 Romaine lettuce leaves

4-5 large flour tortillas, or choice of flavor

In a large mixing bowl add chopped chicken, cabbage, carrot, bell pepper, cashews, and snap peas and toss together.  Set aside.

In a small bowl whisk together the balsamic vinegar, olive oil and sesame seed oil.

Drizzle dressing over the top of the chicken/vegetable mixture and toss to combine.

Lay one romaine leaf on each tortilla. Top with a big spoonful of chicken mixture. 

Roll into a wrap and serve immediately

Chili Lime Chicken Wrap

4 large flour tortillas

1 pound rotisserie chicken, remove skin and remove meat from the bones

1 cup shredded mozzarella cheese, or choice of cheese

1 Tbsp OT Brazil Blend 

4 tsp OT lime olive oil, or choice (harissa is very good to if you like it hotter)

1/2 tsp cumin

Salt and pepper to taste

1 tsp light brown sugar

Mango Avocado Salsa

1 ripe mango, peeled, pitted, and diced

1 avocado, pitted, peeled, and diced

1 small red onion, diced

4 Tbsp fresh cilantro, chopped

1/2 whole serrano pepper, seeds and veins removed, minced-optional

1 Tbsp OT mango balsamic

1 Tbsp OT lime olive oil

2 tsp OT Brazil Blend

Salt to taste

In a small bowl whisk together the OT Brazil blend, olive oil, cumin, and brown sugar.  Add salt if needed. 

Toss with the chicken to season.  Set aside

In a medium bowl combine mango, avocado, onion, and seasonings.  Toss together.  In a small bowl whisk together the balsamic and vinegar, drizzle over the mango and toss.  Set aside.

Layer on the tortilla, the cheese, chicken mixture and top with the mango salsa.  Wrap and serve immediately.

Whipped Lemon Feta Dip served with Spring Vegetables

8 ounces Feta cheese block

½ cup Greek yogurt

6 tablespoons mayonnaise, good quality such as Duke's

finely grated zest from 1 lemon, about 1 teaspoon

1 tablespoon OT lemon balsamic

1 medium clove garlic

2 tablespoons OT extra virgin olive oil

fresh dill, for garnish

freshly ground black pepper, for garnish

OT extra virgin olive oil, for garnish

Combine Feta, yogurt, mayonnaise, lemon zest, lemon juice and garlic in a bowl and blend for 3-4 minutes or until nice and smooth. Use a food processor for a smoother constancy.  Add the olive oil and blend until combined.

Transfer dip to a serving bowl, using a small spoon to create a swirl on the surface. Drizzle with olive oil and sprinkle fresh dill and freshly ground black pepper. Serve with crudités and/or pita chips.

Option:  you can serve it on crostini with sliced vegetables.

Lavender Lemon Glazed Olive Oil Cake

Using The Olive Twist Classic Olive Oil cake mix with using OT lemon olive oil.  Make as directed.

Lavender Glaze

¼ cup whole milk

½ tsp. dried culinary lavender

1 ½ cups powdered sugar

1 tsp OT Lemon olive oil

Pinch of salt

Edible flowers, optional

Whisk glaze ingredients together and drizzle over semi cooled olive oil cake.

Spring Easter Salad

5 oz. mixed spring greens

½ cup fresh peas

½ cup yellow cherry tomatoes – sliced

1 cucumber, sliced

1 fennel bulb, remove outer skin and fronds, then thinly sliced

1 bunch asparagus, chopped in half, remove woody ends

4 oz. crumbled feta

¼ cup pepitas

3 Tbsp. OT Garlic & Chive balsamic

1 tbsp. OT olive oil of choice (a mild olive oil we find best)

Homemade croutons, optional

salt & pepper, as needed

In a sauté pan, sauté asparagus in 1 tbsp. olive oil for 5-7 minutes. Sprinkle with salt and pepper. Remove from pan and refrigerate until cold – about 1 hour.

Layer mixed greens in a large salad bowl, then distribute sliced fennel and sliced cucumber between greens. Add asparagus in small bunches throughout the salad. Sprinkle ½ cup fresh peas evenly, sprinkle crumbled feta, croutons, and distribute sliced cherry tomatoes on top and sprinkle with pepitas.

Whisk together the balsamic (always first) with the olive oil and drizzle the dressing evenly over the salad and serve.

Maple Glazed Carrots

6 large carrots peeled and cut in to thick sticks, I like to use different colored carrots

2 tbsp OT olive oil of choice (Milanese Gremolata is a nice choice)

1/2 tsp salt

1/4 tsp black pepper

1/2 tsp ground cinnamon optional

Maple Glaze

2 tbsp maple syrup

1 tbsp OT Butter olive oil

1 tsp Dijon mustard optional

1 tsp OT apple cider vinegar, or choice balsamic

Topping

1/4 cup chopped pecans lightly toasted

Preheat oven to 425°F.

Spread carrots on a baking sheet. Drizzle with olive oil, salt, pepper, and cinnamon if using. Toss to coat. Roast for 25 minutes.

In a small bowl, whisk together maple syrup, Dijon, apple cider vinegar and butter olive oil.

Remove vegetables from the oven, pour the maple glaze over them, and toss.

Return to the oven and roast for an additional 8–10 minutes until caramelized and tender.

Sprinkle with toasted pecans before serving.

Deviled Easter Egg Baskets

Deviled Easter Egg Baskets 

12 large - boiled eggs I used home eggs

12 - fresh parsley branches, chives can also be used

⅓ cup Duke’s Mayo

1 Tbsp. Dijon mustard

½ tsp OT Garlic & Herb Blend

¼ tsp black ground pepper 

½ tsp sugar

1 dash OT Cranberry Pear balsamic 

Rinse parsley branches. Separate leaves from stems. Trim stems to 3 inches long. Set aside until ready.

Cook eggs to hard boil.  Peel egg.   Trim ¼ off the thinner side of the egg. Remove the yolk (be very careful not to tear the egg white), and place egg whites onto an egg platter. Place ¼ trimmed off egg pieces into a small bowl.

Place cooked egg yolks on a large plate and add mayo, mustard, seasonings, sugar and a dash of balsamic. Using a fork smash yoke and incorporate the other ingredients.

Fill half of the yolk mixture into a piping bag with a star tip.

Pipe each egg white with a yolk mixture.

Insert the parsley stem into each side of an egg, bending to make a handle. Decorate with a parsley leaf and refrigerate covered with a lid for a couple of hours for the egg to firm up before serving.

Variation:  use pickled eggs and add some pomegranate seeds to garnish.

Sweet & Salty Purple Party Mix

Blackberry Glazed Pork Loin

Blackberry Glazed Pork Loin

Rolled Pork loin, patted dry

1 cup fresh blackberries

Sprigs of fresh rosemary

Blackberry Ginger Glaze

1 cup blackberries, cleaned

1/3 cup OT blackberry ginger balsamic vinegar

2 tablespoons honey

1 tablespoon Dijon mustard

1 teaspoon fresh rosemary, minced

Salt and freshly ground black pepper, to taste

2 teaspoons olive oil

1 tablespoon OT butter olive oil

Fresh Rosemary leaves, for garnish

Season pork generously with salt and pepper on both sides. Let them rest at room temperature for 10 minutes.

Preheat your oven to 375°F

In a small saucepan combine the blackberries, vinegar, honey, mustard, and minced

rosemary.  Bring to a simmer over medium low heat, stirring occasionally. Squish the berries with a spoon to release their juices. Let it reduce for about 5 minutes until it thickens enough to

coat the back of a spoon.  Remove from heat and set aside.

Sear the loin in a heated oven‑safe skillet over medium‑high heat, add olive

oil, and swirl to coat. Cook 3‑4 minutes per side until a deep golden crust forms.

Reduce heat to medium and pour half of the blackberry‑balsamic reduction into the pan. Use a wooden spoon to scrape up browned bits. Let the mixture bubble for 1‑2 minutes to absorb the

pork juices.  Whisk in the butter olive oil for depth of flavor.

Drizzle the remaining glaze over the loin. Transfer to oven proof skillet and place in preheated

oven, bake 12‑15 minutes, or until the internal temperature reaches 145°F.

Remove from the oven and let the pork rest for 5 minutes.

Sprinkle fresh thyme leaves over the top and drizzle any pan juices left in the

skillet.  Place blackberries on serving platter for garnish.

Lamb chops with Blackberry Glaze (same recipe as pork loin, but adjust the oven time)