Green Medley

You need:
(If you are vegan, skip the cheese)
cookie sheet
aluminum foil
10 pieces of Asparagus
1/2 a zucchini sliced
1.5 cups of broccoli
1 tsp sea salt
2 tbsp Wild Mushroom and Sage Olive Oil (It's my fav thing right now hence the reappearance in my recipes)
couple of table spoons of aged Parmesan

Preheat oven to 375
Slice zucchini, chop off ends of asparagus and cut off broccoli hearts (stems).
Layer cookie sheet with foil
Place veggies in a single layer on foil
Drizzle with Olive Oil
Sprinkle with Sea Salt
Coat with parmesan cheese
Bake for 10-15 mins
Remove from oven and plate anyway you like.
Enjoy!

uncooked

cooked!

Pistachio Stir Fry

 In a medium skillet, on low heat, add extra virgin olive oil (I used flavored wild mushroom and sage) and let three cloves of press garlic simmer.  Shred green squash and, slice yellow peppers and dice onions.  Add shredded green squash to olive oil and garlic mixture, followed by mushrooms, peppers, onions, shredded carrots, pea pods and spinach.  Let cook stirring frequently on medium low heat for 5 mins. 

 

 Add Pistachios and toss with hot sauce and ground pepper and stir for a few more minutes.  Serve or store.

Pan Seared Scallops over Corn Cilantro Salad

Easy Recipe, Great Taste!
You will need :
1/2lb of scallops
2 scallions
1/2 cup of cilantro (fresh)
2 cups of cherry tomatoes
3 corn on the cob
1 tbsp of Extra Virgin Olive Oil
2 tablespoons of Balsamic Vinegar

1. Boil Corn until cooked (10-20 mins on stove).

2. While corn is cooking, dice your scallions, cut the cherry tomatoes in half and chop up the cilantro.  You can also wash the scallops while you are waiting for corn to finish.

3. When Corn is done slice corn off the cob and put on serving dish.

4. Add tomatoes, cilantro and scallions on top of corn.

5. In a frying pan, sear the scallops with olive oil and cook for several minutes on each side.

6. Place scallops on top of corn salad and sprinkle with balsamic vinegar.

7. Serve!

Tomato and Mozzarella Appetizer with Wild Mushroom and Sage Olive Oil

Quick and easy recipe for all occasions.
Ingredients:
1/2 cup of Cherry Tomatoes
4 mini Buffalo Mozzarella
1 tsp of sea salt
1 tbsp on Wild Mushroom and Sage Olive Oil

1. Slice tomatoes horizontally and place on serving dish
2. Slice mozzarella into small pieces that fit on each tomato slice
3. Drizzle with olive oil
4. Sprinkle with Sea Salt

You can always use regular olive oil but using flavored olive oil really adds a unique taste to this simple mini classic.