Recipes

Cinnamon-Pear Balsamic Roasted Sweet Potatoes 4 medium sweet potatoes, peeled and cut lengthwise into 8 wedges1/3 cup MOOC Cinnamon-Pear Balsamic2 TBSP MOOC Butter Olive Oil3/4 TSP MOOC Sea Salt Heat oven to 400.Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan.In a small bowl, thoroughly whisk together the Cinnamon-Pear Balsamic and Butter Olive Oil.In a large bowl, toss the sweet potato wedges with the emulsified balsamic-olive oil mixture.Arrange the potato wedges on the parchment paper lined pan in a single layer, without overcrowding. Sprinkle with MOOC Sea Salt and roast for 45 minutes until...

Chicken Breasts with a Twist 6 skinless, boneless chicken breast halves       1 onion, thinly slicedGround Black Pepper to taste                                1 TSP MOOC Garlic Medley Sea Salt1 (14.5 oz) can diced tomatoes                              2 garlic cloves (minced)1 TSP dried rosemary                                              1/2 TSP dried thyme2 TBSP MOOC Extra Virgin Olive Oil1 TSP dried basil (or MOOC Basil Olive Oil)1/2 cup MOOC Traditional Balsamic Vinegar (or Fig or Pomegranate) Season chicken breasts with ground black pepper and Garlic Medley sea salt.Heat Extra Virgin Olive Oil in a medium skillet, brown the onion, and seasoned chicken breasts. Pour tomatoes and Balsamic Vinegar over chicken, season with...

Croutons   2 TBSP MOOC Extra Virgin Olive Oil* 4 slices of crusty white or whole wheat Italian bread, cut into 1 1/2” cubes   In a medium skillet heat the olive oil over medium heat. Add the bread cubes and cook, tossing frequently, until crisp and golden, 5-6 minutes. Let cool completely, serve with soup or salad. Make a large batch to munch on. Croutons can be made up to 2 days ahead and stored in an air tight container or plastic bag at room temperature.   *Use your favorite MOOC flavor infused olive oil or add your own...

Baked Balsamic Butternut Squash 2 lbs. of butternut or acorn squash, halved lengthwise, seeded, peeled, and cut into 1/4” thick slices.3 TBSP MOOC Extra Virgin Olive OilFreshly Cracked Black Pepper to tasteMOOC Sea Salt to taste3 TBSP MOOC Traditional Balsamic Vinegar  Preheat oven to 400. Oil a 13”x9”x2” baking dish. Toss the squash with MOOC Extra Virgin Olive Oil and Sea Salt and pepper. Arrange the squash slices in the baking dish, overlapping slightly. Cover with foil and bake 40 minutes, until tender. Add MOOC Traditional Balsamic Vinegar, toss the squash. Bake another 10 minutes, or until the squash is...