Preheat oven to 350ยบ. Lightly grease a baking sheet. Place spaghetti squash cut sides down on the baking sheet. Bake until you can poke a sharp knife into the squash with little resistance, about 35-45 minutes. Remove squash from oven and set aside to cool.
Heat oil in skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 30 seconds. Stir in the tomatoes and cook briefly, about 1 minute. You only want to warm the tomatoes.
Use a large for to shred the spaghetti from the squash and place the strands in a large bowl. Toss with the sauteed vegetables, feta cheese, olives and seasonings. Add salt and pepper to taste. Serve Warm
Place chicken between 2 pieces of plastic wrap, with a mallet pound until 1/4" thick. in a shallow dish place the flour and herbs. Dredge the chicken cutlets through the flour mixture and place in a skillet with heated oil. Brown each cutlet until golden and no longer pink. Set aside.
IN THE SAME skillet, add the balsamic vinegar and mushrooms to make a gravy/sauce. The sauce is wonderful on the cutlets OR on mashed potatoes.
Recipe Notes
The following are availableย from the Olive Twist, online and in stores:
Sautee onions in garlic olive oil, and let cool. In a large bowl blend all ingredients. Once blended rub 8 x8 baking dish with more garlic olive oil and press meatloaf mixture into pan. Bake at 350 degrees for about 40 minutes until center is done. Serve with Gouda mashed Potatoes or Gouda Mashed Potato Cakes
Cut bread in half lengthwise and then in half width wise. Combine Butter EVOO and garlic; brush over cut sides of bread. Place on two ungreased baking sheets.
Spread with pesto and spaghetti sauce; sprinkle with mozzarella. Top with the remaining ingredients.
Bake at 400 degrees for 14-16 minutes or until golden brown. Cut into slices.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores.
Butter Olive Oil, Parmesan Cheese ( can be order from the Auburn Store)
Cook pasta according to package directions omitting any salt or fat. Add beans during last minute of cooking.
Meanwhile heat oil in large nonstick skillet over medium-high heat. Cook tomatoes 3 minutes or until skins begin to split slightly, stirring occasionally. Add olives, basil and garlic and cook 15 seconds, stirring gently, yet constantly. Remove from heat, cover and let stand to absorb flavors while pasta is still cooking.
Drain pasta mixture, shake off excess liquid, place in shallow pasta bowl or serving platter. Sprinkle evenly with cheese and top with tomato mixture.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores.
Preheat the oven to 425ยบ. On a large baking sheet toss the peppers, eggplant, and red onion with the minced garlic and olive oil. Sprinkle salt and pepper and put in oven and roast for 20 minutes; pull the baking sheet out and toss all vegetables once and return the vegetables to the oven and continue roasting for another 15-20 minutes until browned.
Meanwhile, cook the orzo in boiling salted water for approximately 7 to 9 minutes. Drain the orzo and pour to a large serving bowl. Scrape the vegetables and dripping into the orzo.
For the dressing, combine lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature.
Add the diced scallions pine nuts, feta, toss and sprinkle basil ribbons on top of mixture and serve.
Recipe Notes
The following products are available at The Olive Twist, Inc. andย on-lineย stores.
Preheat the oven to 375ยบ. Brush a 9x13x2-inch baking dish with olive oil. In a medium sautรฉ pan, heat 2 T. 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 T. more 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.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores.
Arbequina EVOO, Gruyere Cheese (can be brought at the Auburn Store)
Pre-heat the oven to 400ยบ. Wash and quarter the potatoes and place on a parchment lined baking sheet. Begin a thin drizzle of White Truffle Olive Oil and the Balsamic Vinegar over the potatoes and season with sea salt and pepper. Put in oven on center shelf and bake for 45 minutes. Remove from oven, sprinkle with fresh chive and serve.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores.
Warm a large skillet or work over medium heat. When the skillet is hot, pour in oils, then place whole green beans into the skillet. Stir the beans to coat with oil. Cook until the beans are bright green and slightly browned in spots, about 10 minutes. Remove from heat, and stir in soy sauce; cover, and let sit about 5 minutes. Transfer to a serving platter, and sprinkle with toasted sesame seeds.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores.
