Flavored Olive Oil Recipes



Blood Orange French Toast

Ingredients


4 eggs
1 cup milk
10 to 12 slices bread
1/4 cup of Zi Olive Blood Orange EVOO


Directions

Break eggs into a wide, shallow bowl; beat lightly with a fork. Stir in milk. Over medium-low heat, heat griddle or skillet coated with a layer of Blood Orange Olive Oil. Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds. Carefully turn to coat the other side. Soak/coat only as many slices as you will be cooking at one time. Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown. Turn and brown the other side. Re-coat pan with Olive Oil after each batch.



Blood Orange Hot Wings

Ingredients


3 tablespoons Zi Olive Extra Virgin Olive Oil
2 1/2 lbs. small chicken wings
1/2 cup tequila
8 tablespoons Zi Olive Blood Orange Infused Olive Oil
1/2 cup fresh lime juice
6 tablespoons Soy Sauce
3 tablespoons honey
2 teaspoons chili powder
1/2 teaspoon ground cumin
Assorted vegetables (optional)
Ranch or blue cheese dressing for dipping


Directions
Heat the oil in large skillet over medium heat. Brown chicken wings in batches for 5 to 7 minutes on each side or until golden brown. Remove from skillet and set aside. Drain the skillet. Place the tequila, Blood Orange Oil, lime juice, seasoning sauce, honey, chili powder and cumin in same skillet. Cook over medium heat until boiling. Add chicken wings and return to a boil. Reduce heat to medium-low, cook stirring occasionally, for 25 minutes or until sauce is thickened and chicken wings are fully cooked. Serve with assorted vegetables and ranch or blue cheese dressing.



Zesty Corn Bread

Ingredients


1 c. Corn meal
1 tsp salt
1 c. sifted flour
1/4 c. Chipotle/Jalapeno/Citrus Habanera Olive Oil
1/4 c. sugar
1 c. milk
3 tsp. baking powder
1 egg, beaten


Directions

Preheat oven to 425. Combine corn meal, flour, eggs, baking powder and salt in a bowl. Mix Chipotle or Zesty Onion Olive Oil, egg, & milk together and add to dry ingredients, until just moistened. Bake in greased 9x9x2 inch pan for 20-30 minutes.



Ruby Red Italian Shrimp

Ingredients:


3 Tablespoons Italian Herb Olive Oil
2 cloves garlic, chopped
5 oz. mushrooms, sliced
3/4 cup heavy cream
1 lb shrimp, peeled, de-veined
¼ cup fresh basil, chopped
1 teaspoon rosemary, minced
¼ cup tomatoes, diced
3 Tablespoons Grapefruit Balsamic Vinegar
¼ cup Asiago Cheese, grated
8 oz. fettuccini, cooked according to package directions


Directions:

Grill or broil shrimp 2 to 3 minutes on each side until pink. Drizzle cooked shrimp with vinegar and set aside. In a large skillet, sauté mushrooms and garlic in olive oil over medium heat. Add rosemary and slowly add cream. Heat until sauce is starting to bubble. Add tomatoes and shrimp. Heat about 1 or 2 minutes longer. Remove from heat and add basil. Serve over pasta and sprinkle with cheese.



Meyer Lemon Broccoli

Ingredients


1 ½ lbs Broccoli Florets
3 Tbsp. Zi Olive Meyer Lemon EVOO
½ C. Seasoned Breadcrumbs
2 Tbsp. Butter
3 Tbsp. Grated Parmesan
Salt & Pepper to taste


Directions

Fill a large pot halfway with water & bring to a boil. Add broccoli and boil until tender (still a little crisp), approximately 5 minutes. Drain broccoli and transfer to a large bowl. Toss with Zi Olive Meyer Lemon EVOO, to coat. Toast breadcrumbs & cheese in butter, approximately 3-5 minutes, until golden. Pour mixture over broccoli and mix well. Serve immediately.



Crab Cakes

Ingredients


1 pound crab meat
½ sweet onion
1 green pepper
2 Tbsp Butter Olive Oil
½ tsp salt
2 tsp Old Bay Seasoning
½ tsp black pepper
2 eggs
1 cup unseasoned bread crumbs
2 Tbsp Roasted Garlic Olive Oil
2 Tbsp Meyer Lemon Olive Oil


Directions

Dice the onion and pepper into ¼ inch pieces, sauté over medium heat in the butter olive oil until soft. Allow to cool slightly. Meanwhile, in a bowl mix the crab meat (picked through to remove and shells or cartilage), salt, pepper, Old Bay, eggs, bread crumbs and Roasted Garlic olive oil. Add the cooled peppers and onions and mix until combined.
Using a ¼ cup measuring cup*, scoop a lightly packed scoop of the crab mixture. Form into a patty and set aside. Repeat until completed.
In a large pan heat over medium heat the lemon olive oil. Add the crab cakes and cook until golden brown on both sides.
*for appetizers use a smaller scoop.



Pistachio Pesto & Mozzarella Bruschetta

Ingredients

Bread Base


Baguette (sliced diagonally into ½ inch pieces)
2 Tablespoons of Zi Olive’s Roasted Garlic Olive Oil
8 ounces Fresh Mozzarella Cheese (sliced into ¼ inch pieces)

Pesto

1 Cup Arugula
1 ½ C. Flat-leaf Parsley
1 Tablespoon Fresh Oregano
½ Teaspoon Lemon Zest
¾ Cup Pistachios
¼ Cup of Zi Olive’s Frantoio EVOO
2 Tablespoons of Zi Olive’s Roasted Garlic Olive Oil
2 Tablespoons of Zi Olive’s Meyer Lemon Olive Oil
½ cup Parmesan Cheese
Salt (to taste)


Directions

To make the pesto, place parsley, arugula, oregano, lemon zest and pistachios in a blender or food processor and blend until finely chopped. With the processor running, slowly add olive oil in a steady stream until the mixture is pureed. Add Parmesan and blend for another minute. Add salt to taste. Pesto may be made ahead of time and stored in the refrigerator or freezer with a thin layer of olive oil on top.
Preheat oven to 400 degrees F.
Place bread slices on a baking sheet. Brush with garlic olive oil. Bake for 5 minutes or until the bread starts to crisp. Allow bread to cool.
Spread a generous layer of pesto on each bread slice (don’t be shy!), top with a piece of mozzarella cheese. Place bread back in oven to melt cheese slightly. Serve bruschetta immediately & enjoy!



Meyer Lemon Tangerine Spring Salad

Ingredients:


2-3 cups mixed greens
1/2 red onion, thinly sliced
1 can mandarin orange segments, drained
1/2 bunch grilled asparagus spears, chopped
1/2 cup walnuts, toasted and chopped
feta cheese crumbled
1/2 cup dried cranberries
3 tablespoons Zi Olive Tangerine Balsamic Vinegar
3/4 cup Zi Olive Meyer Lemon Extra Virgin Olive Oil
1 tablespoon dijon mustard (optional)


Directions:

Combine ingredients in a large bowl and toss.



White Chocolate and Persian Lime Olive Oil Fudge

Ingredients


¼ Cup Zi Olive Persian Lime Olive Oil
¼ Cup Unsalted Butter
¾ Cup Sour Cream
2 Cups Miniature Marshmallows
½ Pound White Chocolate Morsels
3 Tablespoons Fresh Lime Juice
Finely Grated Zest of Two Limes (About 1 Tablespoon)
1 Cup Granulated Sugar


Directions

Grease an 8″ x 8″ square baking pan. Combine sugar, lime zest, Zi Olive Persian Lime Extra Virgin Olive Oil, lime juice, butter and sour cream in a 2 quart saucepan over medium heat for 5 minutes or until sugar is dissolved and mixture boils, stirring constantly. Continue boiling over medium heat or until a candy thermometer reaches 238 degrees. Remove from heat, stir marshmallows and white chocolate until melted and mixture is smooth. Immediately pour fudge into greased pan and let stand about 10 minutes until top is firm to touch. Using a knife, score top of fudge to make fudge squares. Refrigerate about 1 hour. When cool and firm, cut out fudge.



Spicy Flank Steak Quesadillas

Ingredients


1 1/2 pound flank steak
1/4 cup Traditional Balsamic
1/2 cup Citrus Habanera Olive Oil
1/2 tsp salt
1/2 tsp pepper
2 Tbsp Roasted Garlic Olive Oil
1 cup diced onion
1 cup diced green peppers
16 flour tortillas
3 cups Mexican blend shredded cheese
4 Tbsp Garlic Cilantro Balsamic


Directions:

Tenderize both sides of the flank steak with a meat tenderizing mallet or prick with a fork every ½ inch of the steak.  Place steak in a 9×13 inch pan.  In a measuring cup combine the balsamic, Citrus Habanera olive oil, salt and pepper.  Pour the marinade over the steak and flip over, covering both sides with the mixture.  Allow to marinate for at least 2 hours, or up to 4 hours. On a grill or under the broiler cook the flank steak to temperature of choice.  Remove from heat and allow to rest while cooking vegetables. 
In a large saute pan heat the roasted garlic olive oil. Add the peppers and onions and saute until soft, about 5 minutes. Slice the steak in thin slices, and cut the slices into bite sized pieces. In a large saute pan or an electric fry pan on medium heat, spray the pan with cooking spray. Place as many tortillas on the pan that will fit (you might have to work in batches). Top with ½ cup of the cheese, some of the vegetable mixture and a portion of the meat (your choice, heavy or light on the meat!) Top with another sprinkling of cheese and top with a tortilla. Allow the bottom to brown and the cheese to melt. Spray the top tortilla with the cooking spray and carefully turn, browning the second side. Cut the quesadillas into wedges and drizzle with the Garlic Cilantro Vinegar. Serve with your choice of toppings such as sour cream, salsa or guacamole. 
This recipe is great with leftover steak or chicken.  In this case,eliminate the marinade and  saute the veggies with the Citrus Habanera Olive Oil if a little more heat is desired.  Or coat the pan with the olive oil to crisp the tortillas.



Frittata

Ingredients


5 Tablespoons Zi Olive  Sun-Dried Tomato Parmesan Garlic EVOO
5 medium size green zucchini (slice zucchini lengthwise into quarters and then coarsely dice)
1 chopped (white) onion
1 clove garlic
5 large eggs (ratio: 1 egg per zucchini)
¾ cup grated Parmesan cheese
½ cup seasoned breadcrumbs
salt, pepper, Italian seasonings (to taste)
If you would like you can skip the garlic and parmesan and just use the oil


Directions

Sauté onion in olive oil; when onions become clear, add garlic and continue to sauté for a minute. Add zucchini and sauté until zucchini are soft (cover for fast cooking). Remove from heat. In another bowl, beat the eggs. When zucchini mixture is cool, add to eggs. Then add the grated Parmesan cheese and breadcrumbs and mix. In oiled frying pan, place zucchini mixture and cook over medium heat until the mixture becomes firm. When the mixture reaches this stage, your frittata is half finished. Place a dinner plate over the pan and carefully invert the frittata, letting it slide back into the pan to cook the other side. When the frittata is golden brown and egg mixture congealed, slide onto a plate and serve warm (or cold).
Note: if you do not wish to try to invert the frittata, you can put it under the broiler in the oven, until it is firm and golden in color.



Rosemary Roasted Potatoes

Ingredients


1 1/2 pounds small red or white-skinned potatoes (or a mixture) 
1/8 cup Zi Olive rosemary olive oil 
3/4 teaspoon kosher salt 
1/2 teaspoon freshly ground black pepper 
1 tablespoons minced garlic (3 cloves) 
2 tablespoons minced fresh rosemary leaves


Directions

Preheat the oven to 400 degrees F. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning. Remove the potatoes from the oven, season to taste, and serve. 



Orange Olive Oil Ricotta Pound Cake

Ingredients

1-1/2 cups cake flour (not all purpose flour)
2-1/2 teaspoons baking powder
1 teaspoon salt
1/4 cup butter (1/2 stick), room temperature
1/3 cup plus 1 tablespoon Blood Orange EVOO
1-1/2 cups whole milk ricotta cheese, preferably at room temperature
1-1/2 cups sugar
3 large eggs, preferably at room temperature
1 teaspoon vanilla extract
1 orange, zested
2 tablespoons Amaretto (or 1 teaspoon almond extract)
Powdered sugar, for dusting

Directions

Preheat oven to 350. Grease a 9 x 5 x 3 loaf pan. Grab a ruler if necessary; the batter may overflow in anything smaller. Alternatively, try using a bundt pan. Next, stir together the cake flour (not all purpose flour), baking powder and salt in a medium bowl. Set aside.
Cream together the Orange Olive Oil, butter, ricotta, and sugar until light and fluffy, about 3 minutes. Whisk in the eggs 1 at a time. Add the vanilla, orange zest, and Amaretto until combined.
Add the dry ingredients, a small amount at a time, until just incorporated. Pour the mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 50 minutes. Test with a toothpick; cover with foil if it needs more baking time but is already browned.
Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. Finally, dust the cooled cake with powdered sugar. If desired, serve with fresh fruit or ice cream.



Hummus

Ingredients


2 cups (450 g) dry chick peas (garbanzo beans) – about 5 cups cooked
1/2 cup (8 tablespoons) tahini (sesame paste)
3/4 cup (12 tablespoons) lemon juice – freshly pressed
3 cloves garlic – peeled
1/2 teaspoon salt
1/4 cup water (use chickpea cooking water, if you have it available) – optional
2 or more tablespoons Meyer Lemon Olive Oil
2 tablespoons finely chopped flat Italian parsley – as garnish

Directions

Cook the chick peas and drain them. Crush and mash the garbanzo beans with a food mill or blender. Add the salt and peeled garlic cloves to a mortar and crush them. Add the tahini and lemon juice alternately to the same mortar and mix well with the pestle or a wooden spoon.
Pour the tahini mixture over the pureed chick peas, and work it with a whisker or wooden spoon until you obtain a smooth and thick, but soft paste. Pour the hummus onto a shallow serving plate.
A moment before serving, drizzle the Meyer Lemon Olive Oil in the center and garnish with the chopped parsley
Serve chilled or at room temperature with radishes, pickles and green onions, as it is done traditionally.



Baked Chicken

Ingredients


Basil or Citrus Olive Oil
Boneless chicken breast

Directions

Take a small amount of Fresh Basil Olive Oil (this works great with the Citrus too!) and coat the bottom of a baking pan with it. Place your chicken in the pan and drizzle a little bit more of the Fresh Basil Olive Oil. Bake at 425 for 30-40 min. Remove from heat and sprinkle a pinch of salt and fresh cracked pepper to taste.
This chicken is a quick and easy addition to various dishes all week. Chop it and add it to your salad at lunch, heat and serve with your favorite rice or pasta. Or just eat it alone as a quick and easy meal or snack.



Peppered Shrimp

Ingredients

1 pound of large shrimp peeled
1 teaspoon salt
1 teaspoon crushed red pepper
3 tablespoons Basil Extra Virgin Olive Oil
1 small onion finely chopped
1 can diced tomatoes with juices
1 cup Traditional White Balsamic Vinegar
3 garlic cloves chopped
1/4 cup dried oregano leaves
3 tablespoons fresh parsley chopped
3 tablespoons fresh basil chopped

Directions

Toss the shrimp with 1 teaspoon salt and crushed red pepper in a medium bowl. Heat the Extra Virgin Olive Oil in a large skillet on medium-high. Add the shrimp and saute about 2 minutes. Place the shrimp on a large plate. Add the onion to the same skillet and saute about 5 minutes. Add the tomatoes with juices, garlic, oregano, and the Balsamic Vinegar, and simmer about 10 minutes, until the sauces thicken. Return the shrimp to the blend and coat. Remove from heat and stir in parsley and basil. Add salt to taste.



Tapenade

Ingredients

3/4 pound pitted black olives
2 Tbl. capers, drained and rinsed
2 cloves garlic, minced
1 anchovy fillet (optional)
1 teaspoon Dijon mustard
5 sprigs fresh thyme leaves finely chopped
3 tablespoons chopped parsley
1/4 teaspoon crushed red pepper
2 Tablespoons Traditional Balsamic Vinegar
1/2 cup Italian Herb Extra Virgin Olive Oil

Directions

Combine all ingredients in the bowl of a food processor and pulse to combine well, then allow to process until mixture is coarsely pureed. Taste for seasoning, then serve as a dip alongside crusty bread with goat cheese, grilled vegetables or chicken, or tossed with cooked pasta and fresh herbs.



Fettucine with Truffle Oil

Ingredients

4 quarts water
1/2 teaspoon salt
1/2 pound of Fettucine
1/3 cup plus 2 tablespoons white or black truffle garlic oil
1/4 pound Parmigiano-Reggiano cheese, grated
1/2 teaspoon freshly ground black pepper
1/4 cup snipped fresh chives or finely chopped green onions or scallions (green part only)
Optional: black or white truffle, shaved.

Directions
Preheat oven to 375 degrees
In a large pot, bring the water and 1/4 teaspoon of the salt to a boil. Add the pasta and cook until al dente, about 2 to 4 minutes.
Drain and place in a mixing bowl, add the 1/3 cup of the truffle oil, 3/4 cup of the cheese, the remaining 1/4 teaspoon salt, the black pepper, and chives and toss to mix.
To serve, garnish with the shaved truffle, drizzle with the remaining 2 tablespoons truffle oil, and sprinkle with the remaining cheese. Serve immediately.



Olive-Stuffed Pork Loin

Ingredients

2 pound pork loin
Salt and ground black pepper
1/2 cup pitted Greek olives (such as Kalamata)
3 tablespoons Rosemary olive oil, divided
2 tablespoons sherry vinegar
2 tablespoons honey
2 teaspoons Dijon mustard
1 teaspoon dried thyme


Directions

Preheat oven to 400 degrees F.
Season pork all over with salt and black pepper. Using a sharp knife, make several slits in pork, about 1-inch deep. Stuff olives into slits all over pork.
Add 1 tablespoon olive oil to an oven-proof skillet over medium high heat. Sear pork on all sides and then remove from heat.
In a small bowl, whisk together vinegar, 2 tablespoons oil, honey, Dijon mustard, and thyme. Pour mixture all over pork.
Bake approximately 30 minutes, until an instant-read thermometer registers 150 to 160 degrees. Let pork stand 10 minutes before slicing crosswise into 1-inch thick slices.



Baked Citrus Salmon

Ingredients

3 tomatoes chopped
2 shallots chopped
3 tablespoons Meyer Lemon Extra Virgin Olive Oil
2 tablespoons Tangerine Balsamic Vinegar
2 tablespoons fresh lemon juice
1 1/2 teaspoons fresh oregano chopped
1 teaspoons fresh thyme chopped
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
4 salmon fillets
1 lemon thinly sliced


Directions

Preheat oven to 400 degrees. Stir tomatoes, shallots, 2 Tablespoons Meyer Lemon Extra Virgin Olive Oil, lemon juice, Tangerine Balsamic Vinegar, oregano, thyme, 1/2 teaspoon salt, and 1/4 teaspoon of pepper.
Pour remaining Extra Virgin Olive Oil in the centers of 4 large sheets of aluminum foil. Place one filet in each of the sheets, and coat with oil. Sprinkle the salmon fillets with the remaining salt and pepper. Pour the tomato mixture over the salmon. Envelop the salmon in the foil, covering the salmon completely. Place the foil packets on a large baking sheet. Cook thoroughly, about 25 minutes. Unwrap and serve. Garnish with lemon slices.



Campanelle with Shrimp, Tomato and Feta

Ingredients

1 lb shrimp, peeled
16 ounces campanelle pasta
3 Tablespoons Garlic Extra Virgin Olive Oil
3 Tablespoons Basil Extra Virgin Olive Oil
6 green onions-chopped
3 large garlic cloves-minced
1 pint cherry tomatoes
1 pint grape tomatoes
5 cups loosely packed arugula or spinach, 1 ½ cups (about 7 ounces).

Directions

Cook pasta in a large pot of boiling water with a bit of Basil oil just until tender, stirring occasionally. Meanwhile, heat 3 Tablespoons of Garlic oil in a heavy skillet over high heat. Add green onions, garlic, and all tomatoes; sauté until tomatoes begin to soften and collapse, about 7 minutes. Sprinkle with salt and pepper. Drain pasta. Return to pot. Add tomato mixture, arugula or spinach, and 3 Tablespoons of Basil oil; toss until the arugula or spinach begins to wilt. Season to taste with salt and pepper. Transfer pasta to plates. Sprinkle with the feta or goat cheese and serve. Sauté shrimp in Basil oil and place on top of pasta.



Apple Crisp

Directions
Grease a 1.5 qt. baking dish, Preheat oven to 375 degrees
Peel enough apples to fill pan 2/3 full. Approx. 6-8 medium apples (I prefer Stayman or Fugi)
Melt 1/2 stick of butter
Place 2cups rolled oats (Not quick)in bowl with butter.
Add 1/4 cup of Meyer Lemon Olive Oil to oat mix.
Add 1 cup brown sugar to oats
Add 1/2 cup flour, 1tsp. cinnamon, 1 tsp. salt, 1/2 tsp. freshly grated nutmeg
Mix this mixture with fingers until well incorporated. Drizzle Meyer Lemon Olive Oil over apples and then place oat mixture on top. Bake for 40-45 minutes until bubbly and apples stick tender.



Blueberry Crunch Cake

Ingredients

1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1 large egg
8 oz vanilla yogurt
2 tablespoons Blood Orange Olive Oil
1 teaspoon vanilla extract
1 cup (fresh or frozen) blueberries

Topping

1/2 cup flour
1/4 cup sugar
2 Tablespoons butter or margarine
1 teaspoon ground cinnamon

Directions

Preheat the oven to 350 degrees. Coat an 8″x8″ baking dish with nonstick spray. In a large bowl, combine flour, baking soda, salt, and sugar. In a medium bowl, combine egg, yogurt, orange olive oil, and vanilla extract. Stir egg mixture into flour mixture, just until moist. Stir in blueberries.
Spoon batter into prepared baking dish. In a small bowl, using a fork, combine flour, sugar, butter or margarine, and cinnamon until mixture resembles coarse crumbs. Sprinkle over cake.
Bake 40-45 minutes or until a wooden pick inserted into the center comes out clean.



Chicken & Brocolli Pasta with Lemon Basil Sauce

Ingredients

1 lb penne pasta, save 2-3 ladles of the pasta water
1 ½ lb chicken breast
½ lb broccoli florets, cut into small pieces
1/4 cup and 1/3 cup Basil Extra Virgin Olive Oil
1 cup light cream
2 lemons, zested and juiced, you can start with less and add more
1-1 ½ cups grated parmigiano reggiano
2T Italian seasoning
Salt and pepper
1 bunch basil leaves, chopped

Directions

Marinate chicken breast with Italian seasoning, salt and pepper and ¼ cup Basil Extra Virgin Olive Oil for at least 3o minutes. Grill the chicken until cooked all the way through.
Zest the 2 lemons and put the zest to the side with the chopped basil. Juice the 2 lemons to use in the sauce.
Boil pasta in salted water until cooked al dente. While the pasta is cooking start the sauce in a separate pot. Add 1/3 cup Basil Extra Virgin Olive Oil, the juice from the lemons, once this comes to a boil add the light cream stir until hot but not boiling, then add parmigiano reggiano, stir until melted. Add 2-3 laddles of water from the pasta. Turn heat off of sauce. In the last 2-3 minutes of cooking pasta add in the broccoli. Drain the pasta and broccoli.
In a serving bowl add pasta, broccoli, sliced chicken breast, half the sauce, lemon zest and basil. Salt and pepper to taste. Serve with the rest of the sauce.



Curried Cream Potatoes

Ingredients

1 Lbs. Red, Yellow or White New Potatoes
2 Tbsp. Roasted Garlic Extra Virgin Olive Oil
1/3 Cup Heavy Cream
2 Tbsp. Fresh Carrot, (tiny “confetti” dice)
2 Tbsp. Fresh or Frozen Peas
1 Tsp. Favorite Curry Powder
Salt & Pepper

Directions

Thin slice potatoes and boil until tender in salted water. Drain. No need to peel, cooks choice! Place olive oil in skillet and over low flame, sauté tiny carrot dice very briefly. Do not brown. Add potatoes, heavy cream, curry powder, and peas. Simmer gently until the cream has been pretty much incorporated into the potatoes. Season to taste.



Pasta Risotto with Peas & Pancetta

Ingredients

2 Tbs. Roasted Garlic Olive Oil
6 ounces cubed pancetta (or diced, thick-cut bacon)
1 1/4 cups frozen petite peas
8 ounces orzo pasta
2 1/2 cups boiling water
Salt, to taste
1 Tb. soft butter
2 Tbs. grated Parmesan
Pepper, to taste

Directions

Warm the oil in a heavy pan that will take everything later; a Dutch oven or saucepan of 10 inches diameter should be plenty big enough. Add the pancetta and cook, stirring, until it becomes crisp and bronzed, then add the peas and stir for a minute or so until the frozen look leaves them.
Add the pasta and turn it about in the pancetta and peas, then pour in the boiling water. Add salt (cautiously, especially if this is for children – the pancetta is salty, as is the Parmesan later); turn down the heat and let simmer for 10 minutes, though check on it a couple times and give it a stir or two, to stop it from sticking and to see if you need to add a little more water from the kettle.
When it’s ready, the pasta should be soft and starchy and the water absorbed. Beat the butter and the Parmesan into the pan, check the seasoning, and serve immediately into warm waiting bowls.



Italian Herb Crackers

Ingredients

1 cup Pizza Crust Mix
1 teaspoon baking powder
3 tablespoons water
3 tablespoons Italian Herb olive oil
salt, optional

Directions

Preheat oven to 375 degrees.
Put pizza crust mix and baking powder in a bowl. Stir to evenly combine.
Add water and oil. Stir until soft dough begins to form. If too dry, add an extra teaspoon of water.
Shape into a ball. Roll out dough on lightly floured surface until very thin, about 1/16 of an inch (and no more than 1/8 of an inch thick).
Use a knife to cut into squares or shapes. Place on baking sheet.
Sprinkle with salt if desired.
Bake for 12 to 15 minutes.