Roasting peppers: Coat with all but 2 Tbsp of olive oil and choice seasoning. (we used The Olive Twist Herb Dipping Blend and Tuscan Herb Olive Oil) Roast under 400 degree broiler for 30-40 minutes, or until the skins are charred and blistered. Place in a plastic grocery bag with a paper towel and let cool. Once cool to touch, peel the skin and remove stem and seeds. Dice, chop, slice to whatever desired shape for the dish.
Whisk together eggs milk and seasoning. Add bagel pieces. Transfer to prepared baking dish, add roasted red peppers, spinach, ham and half the cheese. Fold to incorporate. Top with remaining cheese. Cover and refrigerate overnight.
Use 2 Tbsp of the olive oil to coat a 2-quart baking dish. Preheat oven to 350 degrees. Remove dish from refrigerator and let rest 20 minutes before placing in oven. Uncover dish and bake 55-65 minutes. Let rest 10 minutes before serving.
Recipe Notes
The Oil and Seasonings can be swapped out easily in this recipe. Make it spicy? Mediterranean? You can also use any day old bread instead of bagels. Other substitutes could be asparagus instead of spinach, or sausage for ham.
For this exceedingly simple yet extremely delicious application, try two “lifter” cuts off the chuck for this Chicago style sandwich. Don’t worry if you can’t find “lifters” though, just use a chuck roast and you’re all good.
Preheat the oven to 425. Cut 24 slits in to all sides of the roast and insert garlic slivers in to each slit. Liberally slather the roast with Tuscan Herb Olive Oil and coat with a blend of dried oregano, red pepper flakes, and salt. Place the roast onto a rack set in a roasting pan. Roast at 425 F. in the center of the oven for 20 minutes, and then add the beef stock to the roasting pan. Cover the roast with foil and reduce the heat to 300 F.. Slow roast for an additional 3 hours covered with foil.
This roast is delicious on its own. However, you can also slice it paper thin for Italian Beef Sandwiches. Serve the warm sliced meat dunked in to the seasoned roasting broth, on sturdy rolls with pickled vegetables and or peppers and a drizzle of Tuscan Herb Olive Oil to finish.
Recipe Notes
Items available at the Olive Twist: Â dried oregano, red pepper flakes, salt, pepper, Tuscan Herb Olive Oil
Preheat oven to 350º. 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
Whisk two tablespoon of lemon juice with 1/3 cup of olive oil and sea salt in a small bowl. Add the thinly sliced onions and toss to coat and set aside.
Preheat the grill to medium or heat a grill pan on the stove top over medium-high heat. With a pastry brush, lightly brush both sides of each slice of bread with the EVOO. Place the bread on the grill and toast until light golden brown and grill marks appear, flipping once during the process (take care not to burn the bread).
While the bread is still very warm, rub the cut garlic clove over both sides of the bread slice. Allow the bread to cool completely, then begin layering by adding a slice of avocado. Brush the sliced avocado with a small amount of the onion-lemon-olive oil mixture, and a grind of fresh pepper. Add the smoked salmon, and top with a few slices of marinated onions and a sprinkle of chopped parsley.
Twist: Flavored olive oil would add an extra POP of flavor to this dish. Tuscan Herb, House Blend, Rosemary. For an added flavor and a kiss of sweetness use a balsamic reduction to the top!
Recipe Notes
The following items are available at The Olive Twist stores and on-line store.
Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes or wrap in paper towel and place in plastic bag.
Peel off and discard charred skin. Remove stems and seeds. Cut the peppers into thin strips; place in a large bowl. Add onion.
In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours.
Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.
Twist: Use Tuscan Herb Olive Oil, Basil olive Oil, or for a fresh twist, Dill Olive Oil. Pairing with choice balsamic vinegar: Cranberry Pear, Pomegranate Quince, Juniper Berry, Black Cherry
Recipe Notes
The following ingredients are available at the Olive Twist Stores or TheOliveTwist.com e-commerce.
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.
Twist: Change up the flavor by changing the flavored oil oil to Basil, Garlic, Rosemary or Wild Mushroom and sage
Recipe Notes
The following items are available at The Olive Twist stores and on-line store.
