Muffuletta Sandwich

Ingredients

  • 1 Muffuletta Loaf of bread
  • ½ pound of Capicola
  • ½ pound of Hard Salami
  • ½ pound of Mortadella
  • ½ pound of Emmentaler Cheese
  • ½ pound of Provolone Cheese
  • 1 jar Peaches provisions Olive Salad

Preparation

One muffuletta loaf, similar to focaccia, split horizontally. Cover bread with olive salad, then layers of Capicola, Hard Salami, Mortadella, Emmentaler, and Provolone. The sandwich may be heated to soften the cheese. Wrap sandwich in plastic wrap and foil. Refrigerate for 4 hours and up to 24 hours.

 

Nana’s Sunday Vegetables

Ingredients

  • 1 cup Arbequina Extra Virgin Olive Oil
  • 5 ounces shredded Gruyere cheese
  • Sliced large yellow onions
  • 3 minced garlic cloves
  • 1 pound medium round potatoes
  • 1 1/2 pounds medium tomatoes
  • 3/4 pound zucchini
  • 1 tablespoon fresh thyme
  • 1 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Preparation

Preheat the oven to 375 degrees. Brush a 9 x 13 x 2-inch baking dish with olive oil. In a medium sauté pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish. Slice the potatoes, zucchini, and tomatoes in 1/4-inch-thick slices. Place them alternately in the dish on top of the onions, as tight as possible in a single layer. Sprinkle with salt, pepper, thyme and drizzle with 2 more tablespoons of olive oil. Cover the dish with aluminum foil and bake for 30 to 40 minutes, until the potatoes are tender. Uncover the dish, sprinkle the cheese on top, and bake for another 20 to 30 minutes, or until browned. Serve warm.

 

Naples Summertime Steak Verde Sauce

Ingredients

  • Approximately ½ cup Early Harvest Mission Extra Virgin olive Oil
  • 13 fresh basil leaves
  • Small handful of Chive
  • Handful of Flat Leaf Parsley
  • Handful of Tarragon
  • Handful of Rosemary
  • Handful of Thyme
  • 1 Teaspoon dried Oregano
  • ½ teaspoon capers
  • Zest and juice of one small lemon
  • ¼ teaspoon Dijon mustard
  • ½ teaspoon of kosher salt
  • ¼ teaspoon of freshly ground black pepper


Preparation

In a food processor add all of the herbs, mustard, lemon zest,  capers, salt, and pepper and puree.  Then add the oil and lemon juice until mixture can be spooned.

After grilling steak place steak on plate, spoon mixture over steak and tent with aluminum foil for 10 minutes.  Remove aluminum foil and serve.

 

Natrual High-Oleic, EVOO Peanut Butter

Ingredients

2 Cups roasted, unsalted peanuts
1/2 tsp. salt (optional)
1 Tbs. granulated sugar(optional)
3 Tbs. Stuarto's Fresh Fruits Sweet Manzanillo EVOO

Directions

Place the peanuts in the jar of your blender. Add the salt and sugar if using. Pour the olive oil over the peanuts and wait 30 seconds until the oil flows to the bottom of the jar. Turn the blender on high. Process until the desired level of creaminess or up to two minutes for super creamy peanut butter. It may be necessary to turn of the blender a few times and scrape down the sides of the blender jar. Store tightly covered in the refrigerator for up to 6 weeks.

Makes 1 1/2 cups natural peanut butter

 

No Butter Chocolate Chip Cookies

Ingredients

  • 3/4 Cup Walnut Oil
  • 1 tsp. Vanilla
  • 1 tsp. Baking Soda
  • 3/4 Cup Brown Sugar
  • 2 Eggs
  • 2 1/4 Cup Sugar
  • 1 tsp. Salt
  • 12 oz. Chocolate Chips


Preparation

Preheat oven to 350 degrees F. In a large mixing bowl, blend the Walnut oil, eggs, vanilla, brown sugar and sugar until creamy. Then mix in the chocolate chips and teaspoon of salt. Place on a greased or non-stick cookie sheet and bake for 10 to 12 minutes for about five dozen cookies.

Enjoy!

 


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