Friday, June 28, 2013

Classic Jambalaya with a Twist

Jambalaya is a classic on its own.  What could make it better?  What else but Sciabaca's Garlic Extra Virgin Olive Oil!  This is such an amazing oil, I am flabbergasted.  The depth of flavor and versatility is just amazing.  I wanted to add other flavors to see if it would compete, and did it!

Herb & Oil Angel Hair with Roasted Shrimp

This dish is delicious and quick, everything comes together in about 10 minutes!

Lemon Cardamom Scented Muffins

This recipe for Lemon Cardamom Scented Muffins is not only super easy, but healthy (made with iron-fortified Malt-O-Meal cereal and heart-healthy Sciabica's olive oil) and delicious!  Try it with your morning fruit and coffee, or for an afternoon snack with hot tea.

Thursday, June 27, 2013

Jalapeno Hummus

I’ve made jalapeno hummus before by pureeing some roasted jalapenos and adding them to the chickpeas, but it didn’t give me the kick I wanted.  This, however, THIS has a kick.  This oil is amazing.  The aroma alone will kick you in the senses and it just begs to be drizzled on everything.

Jalapeno Hummus
by Allison

1 can (15 ounces) chickpeas – liquid reserved
1 clove garlic – minced, roasted if you have it
1 teaspoon paprika
2 teaspoons cumin
pinch of salt
juice of ½ lime
¼ cup chickpea liquid – maybe a bit more

Jalapeno Tortillas

In my house, we love taco night.  I'm not talking authentic tacos, either.  The real Mexican variety:  chopped meat, rolled in double corn tortillas, topped simply with cilantro, onion, and lime?  They're delicious.  But who doesn't have a soft spot in their heart for Americanized tacos?  We love flour tortillas, ground beef spiced with cumin and chile powder.  Shredded cheese, sour cream, lettuce, and tomatoes on top?  Yes, please.
Taco night is generally a simple meal.  It's a matter of assembly more than cooking.  Although I make my own seasoning in advance, everything else can come out of a package.  That's where these tortillas come into play.  They come together with approximately ten minutes of active time, and the flavor is so worth it.  These tortillas pack a subtle heat and terrific flavor from the oil.  Tortillas from a bag will never again suffice.

Sciabica Jalapeno Beef Rub

I wanted an all-purpose marinade that would add a rich, but spicy flavor to beef.  Here, Sciabica's Jalapeno Extra Virgin Olive Oil pairs beautifully with the flavors of garlic, cumin, and paprika.  It's a little bit Mexican-inspired, but versatile enough to pair with anything.  It is awesome on tri-tip, grilled whole and then sliced.  But, you could use it on flank steak, skirt steak, or any cut of beef that would benefit from a little bit of spice and heat.

Roasted Corn with Manchego

This is a great side dish, either warm or cold - if you'd like it cold, then skip cooking the corn in the skillet.  Just render out the pancetta, then let cool.

Meet Steve!

We asked Steve for a head shot. This is what we got!
My name is Steve Duty and I’ve been obsessed with food my entire life. As a kid I lived in Japan, and my earliest food memory is being 9 years old and sitting on a bluff in a grove of bonsaied pine trees overlooking the Pacific as the sun set.  I watched as all my Japanese friends opened their bento boxes and began eating their exotic meals.  I had a deviled ham sandwich.  But, that might’ve been the last one I ever had, because I realized then and there that there was a wide world of cuisine out there for the taking, and I wanted in.  When I was a bit older we wound up in Seattle, and there I learned about the amazing cuisine of the Pacific Northwest and its incredible seafood and produce, all mixed with familiar Asian influences.

Wednesday, June 26, 2013

Greek Standbys

Sciabica's rich Sevillano Variety Fall Harvest Extra Virgin Olive Oil makes these Greek standbys sing with full flavor.  Both the tzatziki yogurt/cucumber sauce, and the chopped Horiatiki salad depend on a good oil for proper taste. 

Shown in the photo:  tzatziki (cucumber sauce with garlic and mint), roasted meatballs, rice pilaf with almonds and dried fruit, horiatiki salad (Greek chopped vegetable salad with Feta cheese and olives), and pita bread. 

Mediterranean Flat Bread

This is an easy quick recipe to make anytime!  You can adjust the toppings to your liking.  I used tomato, feta, kalamata olives, basil and, of course, Sciabica’s Manzanillo Variety Fall Harvest Extra Virgin Olive Oil!

Meet Krisi!

My roots come from the rich soil of the south nourished with the homegrown cooking of my mother and grandmothers. I remember learning to make pie crust, biscuits, chicken and dumplings, gumbo, fudge and french fries, to name a few. During my latch-key years as a teen I was given the great opportunity to weather the kitchen on my own and grow some culinary fruit from necessity including the good, the bad and the ugly! My feature mess ups include a giant hunk of hardened fudge still cemented to the bowl with wooden spoon stuck straight up in the center, a grease fire in my mom's cast iron skillet, and loads of burnt bottom layers forever united with a sauce pot. In spite of some epic after-school failures, I continued cooking and, as a result, a love for the kitchen and all of the possibilities that could come from my time there grew.

Spaghetti alla Puttanesca

First off, I'd like to thank the generous folks at Nick Sciabica and Sons for their delicious olive oils!  I've been on a personal quest looking for some really good olive oil, and this oil is superb.  Not only did I use Sciabica's olive oil for this recipe, I also use it for dipping, adding some fresh garlic, basil, crushed red pepper flakes and some salt.  
Sciabica's sent all of us at 37 Cooks two bottles each of any flavor oil that we wanted.  For this recipe, I chose their Manzanillo Variety Fall Harvest Extra Virgin Olive Oil.  I had decided to make Spaghetti alla Puttanesca, well, because of it's rather colorful history!  I've never had puttanesca sauce before and didn't know what to expect.  This dish was absolutely delicious!  I don't know if it was 'authentic' or not, because I used a white wine reduction in it.  All of the recipes I read didn't have the wine in them.  Most all of the recipes I read were pretty much the same, so I just mixed a lotta the recipes together and came up with my own, which we will be making on a regular basis!

Tuesday, June 25, 2013

Baked Parmesan Zucchini

Baked Parmesan Zucchini
by Rachael

This recipe is really easy!

1. Line a baking sheet with foil and coat with non-stick cooking spray.

2. Cut into slices as many zucchini as you want (I used three). I left them as is, but you may peel them if you wish.

3. Place the slices out on the pan and generously drizzle with Sciabica's Mission Variety Spring Harvest Extra Virgin Olive Oil. Sprinkle on some grated Parmesan cheese, to taste. I used Kraft's Parmesan Cheese Herb Blend.

4. Place in oven and broil for about 8 minutes, or until zucchini is tender and cheese has browned.

Strawberry Cream Crepes With Sciabica's Manzanillo Fall Harvest

Strawberry Cream Crepes with Sciabica's Manzanillo Fall Harvest
by Christine

1 cup flour
1 1/4 cup milk
1/4 teaspoon kosher salt
2 eggs
3 Tablespoons sugar
1/2 teaspoon vanilla, optional

Lemony Tuna Penne with Capers

I love dishes for summer that are light and easy, and if they are healthy--so much the better!  This pasta dish incorporates heart-healthy tuna and olive oil, for extra fiber whole wheat penne can be used.

Meet Rebbekkah!

I am a born and raised, proud fourth generation Texan! My entire family resides in Texas to this day and I don’t see any of ‘em leavin’ anytime soon. I, however, live in Atlanta, GA, with my high school sweetheart and three children. We moved here eight years ago. It took my husband nearly three years to convince me to leave Texas. After many prayers and tears, I agreed and we packed up our family and moved to a little country suburb outside of the city. To this day, it has been the hardest thing I have ever done, and I gave birth to three children naturally! It was that painful. To explain to you who I am, besides a Texan, I have to back up just a tad…

Monday, June 24, 2013

Spring Vegetable Lettuce Wraps

I often try to make recipes with whatever vegetables are in season.  I usually have a garden, and when I don't, I love going to farmer's markets or being part of a CSA.  I decided to challenge myself to see what I could come up with from the ingredients at this past Saturday's farmer's market. Here is the result:

Spring Harvest Ice Cream Loaf with Praline Sauce

Spring Harvest Ice Cream Loaf with Praline Sauce
by Linda Mire

Ice Cream Loaf adapted from Eagle
Praline Sauce adapted from My 

Ingredients For The Crust:
1 cup graham cracker crumbs
¼ cup ground pecans (toasted)

Langostino Casserole

This was one of my mom's favorite recipes.  The addition of the Sciabica's Lemon Extra Virgin Olive Oil is a real treat.  I know my mom would have loved it.

Friday, June 21, 2013

Pretzel-Crusted Honey Mustard Chicken

Pretzel-Crusted Honey Mustard Chicken
by Rachael
adapted from Cinnamon Spice & Everything Nice

2 cups panko crumbs
2 cups pretzel crumbs (I used pretzel sticks since it's easier to crumble.)
1/2 cup Sciabica's Mission Spring Harvest Olive Oil
1/2 cup Dijon mustard
1/3 cup honey 
1/4 cup water
2 tablespoons red wine vinegar
coarse salt and fresh ground black pepper
1 + 1/2 pounds boneless chicken breasts
1/2 cup flour, plus more if needed

Sciabica's Jalapeno Olive Oil Marinated Stuffed Quail

One of my favorite types of food is wildlife, and quail is in my top 3 favorites.  I recently purchased some partially deboned quail and I was thinking that this would be delicious if stuffed.  There are many different types of stuffing to use here, but I used a traditional meat stuffing, because I love a
good meat stuffing!

You can buy ground pork and ground beef, mix them together and add this to the seasoning below, without the olive oil. Stuff this meat mixture into the quail. Or, you can buy any kind of stuffing and place that into the quail, as well. Either way, it will be delicious.

Roasted Red Pepper, Garlic, and Walnut Spread with Garlic-Oregano Grilled Naan

Roasted Red Pepper, Garlic, and Walnut Spread with Garlic-Oregano Grilled Naan
by Amy
adapted from Gourmet Magazine 

1 (7-8 ounce) jar roasted red peppers, rinsed and drained
1/2 cup coarse fresh bread crumbs, about 1 slice bread
1/2 cup toasted walnuts
2 teaspoons red wine vinegar
1/4 teaspoon ground cumin
pinch of cayenne pepper
pinch of kosher salt

Thursday, June 20, 2013

Sciabica Garlic Hummus

Warning: This will make A LOT of hummus.  The hummus will be tasty, but you'll be eating it for two weeks!

Sciabica Garlic Hummus
by Shannon T
adapted from Alton Brown's recipe

1 pound Slow Cooker Chickpeas, cooled (follow recipe at bottom of this page)
4 cloves garlic, minced
1 1/2 teaspoons kosher salt
8 Tablespoons freshly squeezed lemon juice
1/4 cup water
1/3 cup tahini, stirred well
1/4 cup (or so) Sciabica's Garlic Extra Virgin Olive Oil, plus extra for serving
Powdered smoked paprika, optional

Add chickpeas, garlic, and kosher salt in the bowl of a food processor.  Process for about 30 seconds.  Stop, scrape down the sides of the bowl, and process for another 30 seconds.  Add half  the lemon juice and water.  Process for 30 seconds then add tahini.  Process for 30 seconds, then scrape down the sides of the bowl.  Taste and add remaining lemon juice, if needed.  With the processor turned on, slowly drizzle in olive oil.

To serve, transfer hummus to a bowl and drizzle with additional olive oil and sprinkle with paprika  to taste, if desired.

Artichokes Francaise

This is a recipe that truly benefits from great olive oil, like Sciabica's Mission Variety Spring Harvest.  First, the battered artichokes are browned in olive oil.  Then the frying oil forms the base of a buttery lemon sauce - not that you can ever go wrong with pan-fried artichokes!  It's not the healthiest dish, but it's really tasty.

Meet Lesia!

I am a born and bred Southerner. I have lived in the same general area here in Georgia all my life and have no plans on changing my location any time, EVER. With that being said, it should come as no surprise that I am a “southern” cook at heart. My philosophy is, “Butter makes everything better! The more butter, the mo' better.” Does Paula Dean say that? Even if she does, I'm pretty sure I heard it long before she ever said it. Especially since I don't watch her show or use her recipes. At any rate, as I write, I can smell the fantastic aromas of my Nanny Lucy Bell's kitchen. One of my favorite memories is waking up to her special breakfast for me; sizzling in her cast iron skillet was always fried hoop cheese (which was always floating in so much butter, it would drip down my chin) and fresh out of the oven buttered toast with homemade apple jelly. I feel I should mention for all you health freaks that shutter at the mere mention of butter, that Nanny always used whole wheat loaf bread because she was a diabetic. Maybe back then they hadn't realized that enough butter to drip down one's chin was also hazardous to a diabetic's health. Nonetheless, what I wouldn't give for a smidgen of that jelly and huge hunk of that cheese today!

Ribeye Steak Marinated with Sciabica's Sevillano Variety Fall Harvest

I love a good steak.  I don't do much to it, because I enjoy the beefiness.  Below you'll find one of my favorite meals.  Add a fresh vegetable and you have a great summer dish.

Ribeye Steak Marinated with Sciabica's Sevillano Variety Fall Harvest Extra Virgin Olive Oil
by Ben Ellis 

1/4 cup low sodium soy sauce 
1 Tablespoon black pepper
1 Tablespoon sea salt 
1 diced and seeded jalapeño 

Wednesday, June 19, 2013

Swiss Chard and Orzo

Swiss Chard and Orzo with Sciabica Jalapeno Olive Oil
by Willie

1 cup orzo
4 ounces prosciutto
1 medium diced yellow onion
4 cloves chopped garlic
1 bunch chopped Swiss chard
shredded Parmesan

Sciabica Chicken and Shrimp Pasta

I was having a hard time thinking of what to cook with these amazing oils, so I asked around and heard some great ideas.  Of course, I did not use any of them because I am hard headed.  I decided to try a recipe that I have cooked many times, but I never cooked this dish with these oils.  So, I gave it a shot.  Allow time for marinating, because you will need to marinate the chicken for 2 hours.  

Sciabica’s Lavender & White Chocolate Custard!

I was no stranger to the Sciabica Olive Oil Company when we started this challenge.  I have been a fan of their Lavender Olive Oil for a while.  I was so thrilled to bring this olive oil out of my skin care regimen and into the kitchen!  As soon as we started the challenge, I knew I had to make a custard.  The result was pretty amazing.  The Sciabica Olive Oils are infused so beautifully, you can truly smell and taste the essence of the olive oils.  The lavender olive oil in the custard was a delightful surprise for my unsuspecting guests!

Lemon Naan

I am no expert on Indian cooking. To the contrary, I am a complete newbie, having only tasted my first Indian fare earlier this year!  But, I am hooked!  I am in a cooking club called "Cook My Book" and one of the cooks submitted an Indian cookbook this year.  It’s a great cookbook and I ended up buying it!  Now, the Indian food I a have had, and cooked, seems to have quite a bit of lemon involved, so I decided to make some naan with lemon olive oil instead of the plain vegetable oil called for in the recipe below.  I’m glad I did and you will be as well!  This naan is actually better than what we have had in the Indian recipe we go to (and really like!).  I asked my Indian friend and neighbor, who also loves to cook, to try my naan out and she gave it a big thumbs up!

Tuesday, June 18, 2013

Orange-Scented Olive Oil Cake

Orange-Scented Olive Oil Cake
by Amy
adapted from a recipe on

2 oranges
2 1/3 cups sugar
unsalted butter, for greasing
1 1/2 cups flour, plus extra for the pan
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
4 eggs
1/4 cup fresh orange juice
1/4 cup powdered sugar

Sciabica Pesto, Tomato Salad and Bruschetta

For the olive oil challenge I decided to make bruschetta! Three different kinds! I made a homemade pesto and paired that with mozzarella and red onion, a tomato and basil salad for another, and finally a sun dried tomato and mozzarella.

Spinach Tagliatelle with Fresh Tomatoes and Olive Oil

Sometimes, simplicity is the rule for enjoying the purity of good ingredients. Here, Sciabica's Manzanillo Variety Fall Harvest Extra Virgin Olive Oil is warmed and gently infused with fresh garlic, then used to coax flavor out of fresh tomatoes and parsley. Another drizzle of the oil just before serving, adds another layer of fresh flavor to this dish, truly a showcase for the subtle, complex flavors of Sciabica's Manzanillo Variety Fall Harvest.

Monday, June 17, 2013

Roasted Cauliflower

What could be easier?  Cut up some cauliflower, toss it on a pan with a little oil and a little salt and stick it in the oven!  This is one of my favorite vegetables!  But, there is one thing I don’t like about cauliflower.  It’s a mess to cut up when it's raw. 
Don’t you think so?  Well, I just stab my chef knife right through the center and then cut the cauliflower in the plastic wrapper!  No mess, it’s all contained!  This also helps to cut it in similar sized chunks which will make it cook evenly.  Try it!

Fried Rice

Fried Rice
by Mary M

1 cup of uncooked rice, any kind (My favorites are brown rice (pictured), jasmine, and Texas long-grain rice!)
Sciabica's Manzanillo Variety Fall Harvest Extra Virgin Olive Oil
one egg, whisked
soy sauce
green onions, chopped
left-over cooked meats or veggies of your choice

Parsley Soup with Sciabica's Lemon Extra Virgin Olive Oil

Parsley Soup with Sciabica's Lemon Extra Virgin Olive Oil
by Sarah K

2 bunches parsley, roughly chopped, with a few pieces reserved for garnish
1 large leek, chopped (white and light green parts only)
3 cloves garlic, halved
1 large parsnip, peeled and diced
1 large potato, peeled and diced
1/4 cup white wine
4 cups chicken stock
2 1/2 cups water
3 Tablespoons Sciabica's Lemon Extra Virgin Olive Oil, divided, plus more for drizzling
salt and pepper

Happy Birthday, 37 Cooks! We are ONE!

It’s our birthday! Or some would say it’s our anniversary! Perhaps all but me would say it’s our anniversary, but 37 Cooks is like a baby to me so I’m sticking with birthday! We are one. One year old and still going, indeed thriving. It’s hard to believe, considering where we came from.

Friday, June 14, 2013

Tequila-Marinated Grilled Veggie Sandwich with Pesto Aioli and Baby Kale Chips

We are big veggie lovers in our house, so we make this sandwich frequently through the summer months when vegetables are garden-fresh and abundant. It has a unique taste with the tequila-marinated vegetables, pan-fried panir (also known as paneer, an Indian cheese) and pesto aioli sauce. We like to serve it with a side of baby kale chips sprinkled with nutritional yeast and a pinch of salt. I hope you enjoy it as much as we do.

Sciabica’s Mission Spring Harvest Focaccia

The lush, buttery flavor of Sciabica's Mission Variety Spring Harvest Extra Virgin Olive Oil was calling out for?  What else, but bread!  All of my fellow cooks at 37 know very well I do not bake and my oven "cabinet" is for pan storage only.  But, after having this epiphany, I started asking a lot of questions and the decision was made to bake focaccia.  It is a simple bread and a perfect choice for this first time baker.  The next challenge was to find a place to put all the pans while I embarked on this new journey.  It is a good thing we do not use the dining room table every day!  While I am no where ready to attempt brioche or baguettes, I am so pleased with the results of my first effort making focaccia.  It is possible that future challenges could very well feature another "doughy" recipe!

Rosemary Roasted Potatoes

Rosemary Roasted Potatoes
by Willie

white or red potatoes or any color at all, cut in 1-inch wedges
rosemary, fresh or dried
garlic, minced
salt and pepper

Preheat oven to 425.

Put some parchment paper on a rimmed baking sheet for easy clean up. Put the first four ingredients in a bowl and toss with your hands. Add a little olive oil and toss again and continue doing so until all of the potatoes have oil on them but not too much. Put the potatoes on the baking sheet  and spread them out in a single layer with space in between so the potatoes will roast and not steam. If you have too many potatoes, get out another baking sheet.

Place the baking sheet in the oven and roast for 45 minutes or until you see the potatoes have browned on the pan side and have a little browning on the rest of the sides.

Thursday, June 13, 2013

Jalapeno Pizza Bianca

I don't even know how to describe pizza bianca. You could say it's like a perfect Neapolitan pizza crust, minus the blistering, cheese, and sauce. You could say it's like focaccia after you drizzle olive oil over the little craters you poked into the dough. But it is thinner, lighter throughout and crispier outside than focaccia. Also unlike focaccia, it's baked freeform on a pizza stone. You could also say that it's going to be amazing sandwich bread, but truthfully, it probably will never make it that far.

This is really easy dough to make. There are just two things to remember, things that turn your dough into pizza bianca, not just any old flatbread. If you have a pizza stone, here's where you use it. The crust will be perfectly crispy. That brings me to the next point: try to go light on surface flour. Excessive flour will turn the bottom of the pie chalky, or even burn it. Serious Eats suggests that you let the dough rise on a sheet of parchment paper, pop the whole thing into the oven, then slide the pizza directly onto the stone after a couple of minutes of baking. You can get away with using less flour if you go that route. But if you're brave, just go naked. In the best version of pizza bianca that I've made, the final rise took place on parchment. I slipped the dough onto the pizza stone using a peel sprinkled with as little flour as I could bear.

This dough is almost guaranteed to form a great hole-filled crumb because it's no-knead. You stir it together in a bowl, then leave the thing alone for a night. The high-moisture dough ensures a great hole structure. You don't need to stress about shaping it perfectly, because its charm lies in its rustic sprawl. Poke it with your fingertips, drizzle with oil, sprinkle with salt, and'll be thrilled.

Jalapeno Pizza Bianca
by Julie

makes approximately two 14" breads

400 grams bread flour
300 grams room-temperature water (about 1 1/3 cups)
5 grams instant yeast
8 grams kosher salt
3-4 tablespoons Sciabica's Jalapeno Extra Virgin Olive Oil for drizzling (or another high quality delicious olive oil)
Coarse salt for sprinkling

In a large bowl, mix all of the ingredients together until they form a cohesive, well-formed ball. Wrap it tightly with plastic wrap and leave it on the counter overnight.

The next move will take place two hours before you plan to bake. Divide the dough into two halves (you could do one big one, but two are easier to manage). Place each half onto a floured sheet of parchment paper. Don't worry too much about shape; you're just going to let it spread out and rise. Cover with oiled plastic wrap or a towel and let it hang out for an hour or so. When it's rising nicely and looking puffy, preheat your oven as high as it goes, with a pizza stone or overturned baking sheet on the top rack.

Immediately before you want to bake, you'll use your fingers to poke into the surface of the pizza. If they're even, it will look more attractive, but don't go too crazy. Drizzle the olive oil on top and scatter a few pinches of sea salt across the surface.

Preheat oven as high as yours can go. 500°F minimum, 550°F if you've got it. Slide the pizza, parchment and all, onto the baking surface. Let it bake for about 3-5 minutes. Next, carefully slide out the pizza-parchment. Peel the pizza off the paper and put it back on the stone. Let it bake for another 5-10 minutes, or until golden brown.

Meyer Lemon Olive Oil Cake

Meyer Lemon Olive Oil Cake
by Shannon T
adapted from a recipe on Eat, Live, Run blog

4 eggs
juice of 2 Meyer lemons
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
zest of 1 Meyer lemon
powdered sugar for serving

Olive Oil Ice Cream

Some things are meant to be tasted once, and then never eaten again.  "Oh, I've tried that before!" you can demur when someone offers you another bite.  "You enjoy that.  All of it.  I'm set."

Wednesday, June 12, 2013

Chocolate Cake in a Mug

This little (and I mean little) cake is a perfect dessert for one - or for two, if you just want a few nibbles. It's so simple to make, you can whip it up at the last second. Or at midnight. When no one's looking.

It cooks in three minutes. Seriously. Three minutes. Or, technically, I got the best results at 2 minutes, 45 seconds.

That's almost instant gratification.

It's a little fudgy rather that fluffy. Almost a brownie, but not as dense. It would be good with a scoop of ice cream on top, getting all melty from the heat of the cake. Geez, I'm making me hungry here.

These sorts of cakes are allegedly still quite good after they have cooled. I wouldn't know about that. Just eat it warm. You know that's what you want, anyway.

Chocolate Cake in a Mug
by Donna Currie
Adapted from 10 Fun Things To Do With Your Microwave by Instructables Authors

1/4 cup flour
1/4 cup sugar
pinch of salt
1 Tablespoon unsweetened cocoa
3 Tablespoons milk
3 Tablespoons Sciabica's Mission Variety Spring Harvest Extra Virgin Olive Oil 
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
3 Tablespoons chocolate chips

Steamed Asparagus with Sciabica's Olive Oil, Sea Salt and Parmesan Herb Blend

Steamed Asparagus with Sciabica's Olive Oil, Sea Salt and Parmesan Herb Blend
by Rachael Tanis

1. Line a baking sheet with foil and coat with non-stick cooking spray.

2. You may use fresh or frozen asparagus. If using fresh, snap the woody ends off. Bring water to boil in a large skillet over medium-high heat. Add asparagus stalks to skillet, cover and cook until tender, about 2-4 minutes. For frozen, I like to get the kind you can steam in the bag in your microwave. Follow directions on package.

3. Spread out asparagus stalks on a baking sheet and generously drizzle with Sciabica's Mission Spring Harvest Olive Oil. Sprinkle sea salt and grated Parmesan cheese on top. I used Kraft's Parmesan Cheese Herb Blend.

4. Place in oven and broil about 4-8 minutes, or until asparagus is tender and cheese has browned. 

Portobello Tuna Melts

These are one of my daughter’s favorite things to eat. They are healthy and easy to make. In my original recipe I used olive oil and lemon juice. The Sciabica's Lemon Extra Virgin Olive Oil combines both of those flavors. We loved the refreshing taste of this oil.