Cooking Live with Outer Banks Olive

Ingredients

4 peaches, halved (with pits removed)

2 teaspoons mild Extra Virgin Olive Oil

½ cup Cinnamon Pear Balsamic Vinegar

Instructions

Heat a grill to medium-high. 

Brush a very light layer of olive oil on each side of the cut side of each peach half. 

Put the peaches face down on the grill and brush the skin side with olive oil. 

Grill peaches 4 to 5 minutes, undisturbed, until there are distinct grill marks on the peaches.  

Flip the peaches and allow then to grill on the skin side until they are charred, warmed through and tender, but not mushy.  4-5 minutes.

As Dessert: remove peaches to individual bowls and top with ice cream or a big dollop of whipped cream.  Drizzle balsamic vinegar of choice over the peaches and ice cream and serve. Pass a pitcher with additional balsamic vinegar (eat without ice cream for less sugar)

 1 tablespoon Tuscan Herb Olive Oil4 medium size Italian zucchinis sea salt and freshly cracked pepper, to taste 1-2 tablespoons fresh flat leaf parsley, chopped (optional)
Marinade:1/4 up Tuscan Herb Olive Oil1/4 cup Sicilian Lemon White Balsamic
InstructionsUsing a vegetable peeler, shave the zucchini on all sides, until you reach the seeds. Discard the seeded center of the zucchini.  Place the shaved zucchini in a thin kitchen towel and lightly press to remove some of the moisture. Heat the olive oil in a large skillet over medium heat. Add the zucchini and toss lightly with tongs to coat with the oil.  Sauté until just barely tender.Add shrimp to the marinade and add to pan to cook.
Sprinkle with salt and pepper and taste, and parsley, if using. 

1 tablespoon of Herbs de Provence Olive Oil

1 large onion, diced small pieces

4 celery branches, diced small pieces

2 carrots, diced small pieces

2 cloves garlic, chopped

Coarse salt and ground pepper

1 can of chickpeas

1 can of diced tomatoes or 4 fresh diced roma tomatoes

¼ cup of fresh basil, thinly sliced

1 ½ cup of chicken or vegetable broth

¼ cup of parmesan cheese

2 bay leaves

1 cup of spinach

Heat 1 tablespoon Herbs de Provence Olive Oil in a medium pot over medium heat. Add diced onion, celery, carrots and chopped garlic cloves; season with coarse salt and ground pepper. Cook, stirring frequently, until onion begins to soften, 5 to 7 minutes. Add 1 can chickpeas, drained and rinsed, and 1 can diced tomatoes with juice (or diced tomatoes), broth, basil and parmesan cheese. Add Salt and pepper as needed. Simmer 6 to 8 minutes then add bay leaves and spinach. Once spinach cooks down soup is ready to serve. Optional – drizzle fresh Herbs de Provence Olive Oil on soup when served.

  4 zucchini, quartered lengthwise1/2 cup freshly grated Parmesan1/4 teaspoon dried thyme1/4 teaspoon dried oregano1/4 teaspoon dried basil1/4 teaspoon garlic powderKosher salt and freshly ground black pepper, to taste5 tablespoons Tuscan Herb Infused Olive Oil2 tablespoon chopped fresh parsley leavesDirectionsPreheat oven to 350 degrees F. Coat a cooling rack with nonstick sprayand place on a baking sheet; set aside.Toss zucchini in Tuscan Herb Fused Olive Oil in a bowl – set aside. In asmall bowl, combine Parmesan, thyme, oregano, basil, garlic powder, saltand pepper, to taste.Place zucchini onto prepared baking sheet, sprinkle with Parmesanmixture. Place into oven and bake until tender, about 15 minutes. Thenbroil for 2-3 minutes, or until crisp and golden brown. Serve immediately,garnished with parsley, if desired. 

2 very fresh eggs

2 tablespoons of Neapolitan Herb Balsamic Vinegar

2 pieces sprouted or whole grain bread

1 avocado

handful of greens spinach/chard/arugula etc

salt and pepper

Crack the eggs into individual small dishes and set aside while the water is heating.

In a small sauce pan warm balsamic vinegar until it becomes a reduction – thick sauce.

Bring a pot of water to boil, turn off the heat and carefully tip the eggs into the water. Cover the pot and poach for 3 to 5 minutes, depending on your preference.

While the eggs are cooking, toast the bread and mash up the avocado, add the lemon juice and salt/pepper (you can also add lemon infused olive oil instead of lemon juice). Plate the toast and spread the mashed avocado equally on each slice.

When the eggs are cooked, lift them out of the water with a slotted spoon. Top toast with avocado, a handful of greens, poached egg, a pinch of salt, pepper and drizzle a balsamic reduction - Add pepper flakes for a kick .

 6 cups old fashioned rolled oats

1 cup cashews or (almonds, pecans, walnuts, macadamia nuts)

1 cup unsweetened large flake coconut

1 cup dried fruit (I used cherries) but you can use blueberries, dates, raisins, cranberries... etc.

1/2 cup Sweet Valencia Blood Orange Infused Olive Oil (or Persian Lime Infused Olive Oil, Fused Mandarin Olive Oil)

1/2 cup honey

1 teaspoon vanilla extract

Preheat the oven to 325 F.

Line a large rimmed baking sheet with parchment paper.

Mix the first four dried ingredients and spread out on to an even layer over the lined baking sheet.

In a medium pot set over low heat, or in your microwave gently warm the honey so that it becomes more fluid. Whisk the olive oil in with the warm honey and vanilla. It won't emulsify, but that's alright.

Even drizzle the honey-olive oil mixture over the oats on the baking sheet. Toss everything gently to coat as much of the oats with honey and olive oil as possible. Redistribute an even layer and place into the oven on the middle rack.

Every 10 minutes for about 1/2-hour, check and stir the granola, the honey and olive oil with continue to coat the remainder of the granola as you do this. When the granola is fragrant and golden brown, remove it from the oven and stir it one last time to ensure even distribution of olive oil and honey.

Allow it to cool and store in an airtight container for up to 3 weeks.

  16oz of penne pasta or pasta of your choice

1 cup dried mushrooms such as shitake, porcini, and more

1 cup heavy cream

3 tablespoons Picual Extra Virgin Olive Oil

1/3 cup dry Marsala wine

1/2 cup reserved mushroom stock (soaking liquid)

2 tablespoons Traditional Style Balsamic

1 large shallot, sliced thin

1 medium red onion, sliced thin

1 - 2" sprig of fresh thyme, leaves only

kosher salt and fresh ground pepper to taste

Grated Pecorino Romano cheese
Place mushrooms in a small bowl and pour one cup of boiling water over the mushrooms and set aside. Place a large sauté pan, over medium heat. Add the EVOO, onion and shallot and a small sprinkle of kosher salt. Sauté slowly until the onions are caramelized, being careful not to burn them. This should take approximately 5 minutes until they are golden brown.Drain the mushrooms well reserving the soaking liquid. Chop lightly if the pieces are large. Add the mushrooms and thyme leaves to the sauté pan. Sauté for another minute and then add the Marsala wine, scraping up any browned bits.Bring a large pot of salted water to a boil.Reduce the wine by half and add the mushroom stock. Continue cooking over medium heat until liquid is again reduced by half. Add in the balsamic, and then the heavy cream stirring well to combine. Allow to simmer for an additional minute or two, to allow the sauce to thicken. Season well with kosher salt and a generous amount of fresh ground pepper.Boil your pasta in the salted water, cook until al dente.Add the cooked, drained pasta to the sauté pan. Toss it with the sauce and allow it to simmer in the sauce for an additional minute.Serve with grated fresh Pecorino Romano cheese.