Citrus Dijon Vinaigrette

zest from lemon

juice from lemon

3 Tbs cider vinegar

1/4 cup Dijon mustard

2 Tbs Brown sugar

1/2 cup EV Olive oil

whisk together first five ingrediants

add oil slowly whisking unti smooth which each addition

Serve over salad of choice

Chicken Tikka Masala

A quick Hot version of an Indian classic supposedly originating in Britain. Serves 4

1 1/2 lb chicken breast cubed

2 Tbs Peanut oil

1 medium onion chopped

Juice lemon

2 garlic cloves chopped

2 tsp paprika

1 tsp Cumin

1/2 tsp crushed red pepper

1 tsp garam masala (an Indian mixture of spices in the spice section)

14 oz can diced tomato

1/2 cup heavy cream

Fry chicken in oil and when partially cooked add garlic, onions and lemon juice, continu cooking until no longer pink. Add paprika, cumin, red pepper and garam masala. Stir fry one minute coating chicken with spices.

Add tomatoes and cook until boiling. Slowly add cream stiring constantly. Reduce heat to low and simmer 10 minutes

Garnish with chopped cilantro, serve with Jasmine rice, Naan bread.

Focaccia

1 1/2 cup warm water

1 package yeast

1 cup unbleached flour

2 cups unbleached flour

2 tsp salt

1/2 tsp sugar

2 Tbs fresh rosemary

4 Tbs EV Olive Oil

1/2 tsp sea salt

Mix first three ingredients whisking until smooth. Cover bowl with plastic wrap. Allow to sit at room temperature 3-4 hours or overnight in fridge. Dont allow to sit more than 16 hours.

Bring mixture to room temp for one hour. Combine with next three ingredients with a stand mixer equipped with a dough hook. Mix on low speed until well combined. Continue to mix for about 5 minutes. Dough should be wet and sticky. If not add a couple tsp water and mix.

coat another bowl with olive oil. Place dough in bowl turning to coat. Cover with plastic wrap and allow to rise in a warm spot until doubled in size, 1 1/2 - 2 hours.

Coat a 9x13 metal pan with 3 Tbs olive oil. Press dough into pan with oiled hands. Cover with plastic wrap and allow to raise until 1" thick 30-60 minutes.

Press oiled fingers into top of focaccia to dimple. Drizzle dough with 4 Tbs Olive oil. Sprinkle Rosemary and Salt over top evenly.

Bake at 400 25-30 minutes until top is golden and sides pull away from pan.

Also good topped with carmelized onions or olives

Pesto

Have a bumper crop of fresh basil? Make Pesto!

Great on Pasta or Rice, stir into mayonaise for sandwiches, spread on French Bread and toast in oven or even great on a premade pizza crust. Also good on baked chicken and probably fish

2 cups fresh basil leaves washed and dried

4 cloves garlic peeled and chopped

1/2 cup pine nuts (you can sub chopped walnuts)

1 cup extra virgin olive oil

3/4 cup fresh grated Parmesan

1/2 cup fresh grated Romano

Kosher salt and freshly ground pepper to taste


In a food processor combine the basil garlic and pine nuts

pulse to chop. With the motor running slowly drizzle the oil.

Add cheese salt and pepper and puls several times to combine

Makes 2 cups (1 cup is good for 1 lb pasta)

If using with pasta stir in 2 TBs hot pasta water with 1/4 cup cream into the pesto before tossing with the hot cooked pasta

Ziti

A leaner and somewhat easier version using a covered fry pan with an oven safe handle

You can easily use a covered caserole, I just have an aversion to dish duty. Its almost hamburger helper!

2 Tbs. olive oil
1 lb. Hot Italian sausage, casings removed
1 yellow onion, chopped

4 oz mushrooms any variety washed and sliced
4 garlic cloves, minced
1/2 cup dry red wine
1 can (28 oz.) crushed plum tomatoes with juices
8 oz. ziti, cooked until al dente
1/4 cup chopped fresh basil
1/3 cup rinsed chopped Kalamata olives
2 1/2 cups shredded mozzarella cheese
Kosher salt and freshly ground pepper, to taste
1/2 cup grated Parmesan cheese
Directions:
Preheat Oven to 400°F. In a 12 inch oven safe fry pan over medium-high heat add 1 Tbs of the olive oil. Add the sausage and cook, stirring and crumbling until browned. Drain cooked sauusage on papertowel. Discard all but 1 Tbs. of the fat in the pan. Set the pan over medium and add the remaining 1 Tbs. olive oil. Add the onion and cook until softened, 5 minutes. Add the garlic and mushrooms and cook for 1 minute. Add the wine slowly stirring to scape up the browned bits, bring to boil and cook until liquid almost evaporated. Add the tomatoes and juices and simmer until thickened, about 10 minutes. Add the sausage, pasta, basil, olives, 2 cups of the mozzarella and the tomato sauce to the pan and stir. Season with salt and pepper. Sprinkle the remaining 1/2 cup mozzarella and the Parmesan on top. Cover the pan and bake for 25 minutes. remove cover and broil for 5 minutes. Sprinle top with crushed chilies and additional basil .Let stand for 10 minutes before serving. Serves 4.