Recipes

Grilled Lemon Herb Chicken 6-8 boneless, skinless chicken breastsMarinade:1/2 cup MOOC Extra Virgin Olive Oil       1/4 cup Sicilian Lemon White Balsamic1/4 cup fresh-squeezed lemon juice        1 TSP fresh lemon zest1 TSP dried rosemary                              1 TSP dried oreganoFresh ground black pepper to taste         1 TSP poultry seasoning Trim all visible fat and membranes from chicken breasts, make small crosswise slits about 1/2” apart down the length of each chicken breast to help the marinade penetrate.Put chicken in a single layer Ziploc bag.Combine marinade...

Lemon Garlic Pasta 1/2 cup MOOC Garlic Olive Oil                              6 TBSP Lemon Juice1/2 TSP MOOC Garlic Pepper Sea Salt               1/4 cup Parsley1lb spaghetti, angel hair, or penne pasta                       1/2 cup freshly shredded parmesan cheese4 TSP chicken flavor low sodium instant bouillon Cook Pasta according to package directions, ‘til al dente. Drain.In large skillet, combine Garlic Olive Oil, lemon juice, bouillon, and 1/2 TSP Garlic Pepper Sea Salt.Cook and stir until bouillon dissolves.*In a large bowl, toss pasta, garlic mixture, cheese, and parsley.Serve immediately. *Variation: add 1/2 – 1 lb fresh broccoli florets to sauce. Serves 2-4

Italian Breadstick Popcorn 8 cups popped popcorn, hot and fresh1 TBSP dried Basil1 TBSP dried Parsley1/2 TSP Garlic Medley Sea Salt2 TBSP MOOC Extra Virgin Olive Oil or Butter Olive Oil Mix together the basil, parsley, and MOOC Garlic Sea Salt in a small bowl.Transfer the freshly popped popcorn to a larger lidded container, then add the spice mixture and drizzle the MOOC Olive Oil on top.Close the lid and shake until the popcorn is evenly coated with spices.Doing this while the popcorn is hot will allow the spices to stick better to the popcorn, resulting in better flavor.

Insalata Caprese Fresh, ripened tomatoes (preferably from the garden) MOOC Traditional Balsamic MOOC Mild Extra Virgin Olive Oil Fresh Mozzarella or Mozzarella di Bufala MOOC French Fleur de Sel Sea Salt   Similarly slice thin the tomatoes and mozzarella, arrange on a platter, alternating slices. Chiffonade the basil leaves, or use whole and sprinkle over. Drizzle the mild Extra Virgin Olive Oil and a few drops of Traditional Balsamic Vinegar. Sprinkle Fleur de Sel sea salt to taste. Serve with sliced crusty Italian bread. Serves 4-6