Summer Herb Pesto

6 cups basil leaves, packed

2 cups mixed herb leaves (parsley, oregano, tarragon)

3/4 cup pine nuts, walnuts, or pecans, toasted

4-6 cloves garlic

1/2 cup parmesan, grated

1/4 cup pecorino romano, grated

sea salt, to taste

freshly ground black pepper, to taste

About 1 cup OLIVE & VINE extra virgin olive oil of your choice

Combine the herbs, nuts, garlic and cheeses with a pinch of salt and pepper in a food processor or blender and process until pureed. With the machine running, slowly pour in the olive oil until desired consistency is reached.  Taste and add more olive oil or seasoning if needed.

Balsamic Glazed Caprese Chicken

6 skinless, bone-in chicken thighs

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon salt

freshly ground black pepper, to taste

2 tablespoons OLIVE & VINE extra virgin olive oil, or an infused oil such as Rich Roasted Garlic, Sweet Basil or Tuscan Bouquet

2 tablespoons minced fresh garlic

1/2 cup OLIVE & VINE Traditional Balsamic Condimento or Fresh Fig balsamic vinegar

2-1/2 tablespoons brown sugar, packed

1-1/2 cups grape or cherry tomatoes, 1 cup whole and 1/2 cup sliced in half 

8 ounces fresh mozzarella cheese cut into 6 half inch slices

1/4 cup fresh basil leaves, chiffonade


Preheat oven to 400°F.

Season each chicken thigh with oregano, basil, salt and pepper.
Heat the oil in a large oven-proof pan over medium-high heat. Sear the chicken on both sides until golden brown, about 4 minutes each side. Transfer chicken to a plate. Drain most of the excess oil, leaving about a teaspoon worth.

Return the skillet back to the stove and fry garlic until fragrant (about 1 minute). Add the balsamic vinegar and brown sugar, stirring to combine. Bring to a simmer, while stirring occasionally, until glaze has thickened (about 5-6 minutes).

Return chicken to the pan, turning in the glaze to evenly coat. Add the cup of whole tomatoes around the chicken and place the chicken in the oven. Bake until the chicken is completely cooked through (about 30 minutes). Top each chicken with a slice of mozzarella cheese, return to the oven for a few more minutes until the cheese has melted. 

To serve, scatter the sliced tomatoes on top of the cheese, drizzle with some of the balsamic sauce from the pan and garnish with basil. Serve immediately.

Adapted from Cafe Delights.
 

Chimichurri Sauce

Chimichurri sauce is great for marinating and basting grilled meats, as a topping for churrasco and chicken, and as a dressing for salads. 

1/2 cup OLIVE & VINE extra virgin olive oil, of your choice

2 tablespoons OLIVE & VINE Red Wine Vinegar

1/2 cup finely chopped parsley

3-4 cloves garlic, finely chopped or minced

2 small red chilies, finely chopped (about 1 tablespoon)

1 tablespoon finely chopped fresh oregano or 3/4 teaspoon dried oregano

1 tablespoon coarse salt, such as OLIVE & VINE Himalayan sea salt

1/2 teaspoon freshly ground black pepper


Mix all ingredients together in a bowl. Allow to sit for at least 30 minutes to release all of the flavors before using. Can be made 24 hours in advance and refrigerated.

Adapted from Cafe Delites.

Pumpkin Bruschetta


1 cup pumpkin puree

1 jalapeno, minced

1 shallot, minced

1 tablespoon Italian parsley, chopped

2 tablespoons OLIVE & VINE Smoky Chipotle Pepper or Baklouti Chile Pepper olive  oil

1 teaspoon fresh thyme, chopped

salt and freshly ground black pepper, to taste 

1 baguette, sliced 1/2 inch thick

1 cup grated mozzarella cheese

1 cup grated manchego cheese

 

Preheat oven to 350 degrees F. To make the topping, mix the first six ingredients together. Spread the topping on each of the baguette slices and place on baking tray. Bake until hot and slightly brown — about 5 to 8 minutes. 

Combine mozzarella and manchego cheeses. Remove bruschetta from oven, top with a dollop of cheese and serve hot.

Makes approximately 30 pieces.

Truffled Wild Mushroom Risotto

For the porcini/shitake mushroom stock:

5 cups water 

2 cups of a mixture of dried Porcini and Shitake mushrooms, coarsely chopped

Bring the water to a simmer and add the mushrooms. Allow to steep for 30 minutes, then strain. 


For the risotto:

5 cups mushroom stock

3 tablespoons OLIVE & VINE extra virgin olive oil

1 pound mixed wild mushrooms, thinly sliced

sea salt and freshly ground pepper, to taste

2 shallots, finely chopped

1 1/2 cups Arborio or Carnaroli rice
 
1/2 cup white wine

1 teaspoon OIVE & VINE White Truffle infused olive oil

1/2 cup freshly grated Pecorino cheese
 
2 tablespoons flat-leaf parsley, chopped


In a medium saucepan, bring the stock to a simmer and keep warm. 

In a large saucepan, heat the olive oil and add the mushrooms. Season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes. Add the shallots and saute for another few minutes until the mushrooms are nicely caramelized and the shallots are cooked through and translucent.

Add the rice and cook, stirring until well coated with olive oil and beginning to toast. Add the wine and cook, stirring until the wine is absorbed. Add 1 cup of the warm stock and cook, stirring constantly until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly until it is nearly absorbed between additions. The risotto is done when it is opaque and the sauce that has formed from the rice is creamy. This should take about 20 minutes total. Add the truffle oil, cheese and parsley at the very end, and adjust the seasoning if desired. 
Serve immediately.

Dill Mayonnaise

Dill mayo makes a delicious topping for fish and shrimp.

1 cup mayonnaise
1 tablespoon OLIVE & VINE Fernleaf Dill olive oil
1 small shallot, minced
zest of 1/2 lemon
1 teaspoon fresh chopped dill


Combine all ingredients in a bowl and mix thoroughly. Refrigerate until ready to use. 

Grilled Squash and Zucchini

10 ounces yellow squash, sliced thick on bias

10 ounces zucchini squash, sliced thick on bias

2 tablespoons OLIVE & VINE Rich Roasted Garlic olive oil 

2 tablespoons OLIVE & VINE Meyer Lemon olive Oil

1 teaspoon OLIVE & VINE Traditional Balsamic Condimento

sea salt and freshly ground pepper, to taste

 

In a large bowl, combine the two olive oils, vinegar and salt and pepper to taste. Mix ingredients well. Add the squash and zucchini and toss to coat evenly. Allow to marinate until ready to cook. Place squashes on the grill and cook both sides for about a minute or two depending on how thick you cut the vegetables. Serve immediately.

Serves 4.