Mediterranean Stuffed Portobello Mushrooms
Ingredients 2 Portobello mushroom caps 2-3 plum tomatoes, chopped ¼ cup mozzarella cheese or vegan mozzarella cheese 1/8 cup Black Olives, chopped ¼ cup chopped peppers (yellow or orange look
Cabbage Steaks with Spicy Tomato Aioli
Ingredients I large cabbage, cut into ½ inch thick slices 3 tablespoons Garlic EVOO for brushing * ¼ teaspoon red pepper flakes ¼ teaspoon Sweet or Smoked Paprika * Salt
Hummus 3 Ways — Pumpkin, Beet & Lemon Hummus
Ingredients Savory Pumpkin Hummus 2 tablespoons lemon juice 2 tablespoons tahini 3-5 cloves of garlic 1 can chickpeas (garbanzo beans) drained and rinsed 1 cup pumpkin puree 2 teaspoons Extra Virgin Olive
Chicken Meatballs in Peppa Sauce
Ingredients 1 lb ground chicken 1 egg beaten 2-3 tablespoons O&V Bruschetta Dry Mix (Original, Formaggio, Picante, Olive)* 2 tablespoons water 4 tablespoons breadcrumbs or gluten-free breadcrumbs 3 tablespoons O&V Garlic
Smoky Salmorejo — Chilled Spanish Tomato Soup
Ingredients 2 ½ lbs vine ripened tomatoes, cored and chopped 4 one-inch thick slices of ciabatta (or other rustic white bread) 2-3 garlic cloves, chopped 1 tablespoon sherry vinegar
Zucchini Pesto Pasta
Ingredients 2 medium zucchini, julienned thin, or spiralized 3 slices bacon, chopped (optional) ** ¼ cup green onions cut into 1-inch pieces 1 cup broccoli florets 1 cup cherry tomatoes 2-3
Classic Savory Panzanella
Ingredients 4 tablespoons O&V Garlic oil * 1 French baguette cut into 1-inch cubes (6 cups) 1 teaspoon kosher salt 2 large tomatoes, cut into cubes, or 8 oz
Sweet Corn Pasta with Seared Scallops
Ingredients 8 oz fresh Lemon pasta or fettuccine * 2 cups fresh corn kernels, divided (about 3 ears of corn) ½ cup 2% reduced fat milk or soy/almond
Peach Panzanella
Ingredients Syrup 1/3 cup O&V Peach Apricot Pulp Vinegar * 2 tablespoons O&V Peach Honey * 1 tablespoon finely chopped mint or basil 3 cups Lemon Pound cake cut into
Warm German Potato Salad
Ingredients 4 cups hot sliced cooked potatoes (5 medium Yukon Golds) ½ cup chopped celery ½ cup sliced onion 6 strips crisp cooked bacon Salt and pepper 1/3 cup O&V Chardonnay