Ingredients

• 4-6 chicken breast cutlets
• 4-6 thin slices of Italian Prosciutto
• 12 fresh sage leaves
• 4-6 slices of Provolone or Fontina cheese
• 2-3 tablespoons of olive oil
• Sea salt and freshly ground black pepper, to taste
• 2 cloves of garlic, sliced plus 1 clove minced (for sauce)
• 1 bunch of asparagus
• ½ cup chicken broth
• ½ cup dry white wine (Pinot Grigio or Pinot Gris)
• juice from half a lemon, plus 1 tablespoon zest for garnish
• 1 tablespoon butter
• lemon wedges and additional torn sage leaves for garnish

Instructions

1. Preheat oven to 350 degrees.
2. Spread out the chicken cutlets flat in a large baking dish, and season with sea salt and pepper, to taste.
3. Layer on top of each chicken breast a slice of prosciutto, two sage leaves, and a slice of provolone or fontina cheese, then fold over the chicken in half and secure with a toothpick to secure.
4. Heat 1 tablespoons of olive oil in a large sauté pan over medium-high and sauté chicken breasts approximately 1-2 minutes per side until golden brown.
5. Remove the chicken and juices from pan and place back into the baking dish and roast in the oven for another 15 minutes until cooked through. You might want to baste the chicken in its juices once or twice to make sure the chicken doesn’t dry out in the oven.
6. Meanwhile, slice 2 cloves of fresh garlic, mince 1 clove and set aside. Trim the ends off the asparagus and blanch in boiling salted water in a large pot for about 1 minute. Drain, place asparagus in a baking dish and drizzle with a tablespoon of olive oil, a sprinkle of sea salt and pepper and sliced garlic. Place in oven and roast for about 10-15 minutes until fork tender and slightly browned (be careful not to overcook or the asparagus will get dark and mushy – aim for tender yet crisp and green).
7. In the same sauté pan for the chicken, heat another tablespoon of olive oil. Sauté the additional clove of minced garlic for about 1 minute until lightly golden and soft. Add the chicken broth, white wine, lemon juice and bring to a boil, then lower the heat to a simmer. . Let sauce reduce to about half, then add 1 tablespoon of butter, swirling in to finish the sauce.
8. When chicken and asparagus are done roasting, plate them and top off with the lemon butter wine sauce.
9. Garnish with lemon wedges, torn sage leaves, lemon zest, and salt and pepper to taste. Serve with a side of cooked orzo or pasta, crusty bread or a green salad with a lemon vinaigrette and a dry white wine, such as Pinot Grigio.

Ingredients

• CHICKEN FRENCH:
• 1/4 cup olive oil/canola oil blend for sauteing (I used Colavita Garlic Oil Blend)
• 1 1/2 pounds boneless, skinless chicken breast cutlets
• 2-3 eggs
• 1/4 cup shredded Parmigiano Reggiano cheese
• Kosher salt and fresh ground black pepper
• Dash of cayenne pepper
• 1 tablespoon fresh chopped parsley
• 1/2 cup of superfine flour (Pan Searing flour or Wondra)
• 1-2 garlic cloves, minced
• 1/2 cup white wine or sherry
• 1 cup chicken broth
• Juice from 1 1/2 lemons (about 1/4 cup)
• 1 teaspoon red pepper flakes (optional)
• 2 tablespoons cold butter, cut into pieces
• Lemon wedges, for garnish
• 1-2 tablespoons fresh chopped parsley, for garnish
• LEMON BROCCOLINI:
• 1 bunch broccolini, trimmed

Instructions

1. CHICKEN FRENCH:
2. Heat oil in a large non-stick saute pan over medium heat.
3. Meanwhile, whisk together eggs, cheese, salt and pepper, cayenne and fresh parsley in a large mixing bowl.
4. Place flour in another flat bowl and season with salt and pepper to taste.
5. Rinse and pat dry chicken breasts, then dredge each one in flour first (left hand), then egg mixture (right hand).
6. Place chicken into the heated saute pan and cook for 6 minutes on one side. Flip chicken over and saute for another 6 minutes until golden brown.
7. Remove from pan and set aside, covered with a foil tent.
8. In the same skillet, saute the minced garlic for 1-2 minutes, being careful not to burn.
9. Add the wine and bring liquid to a boil over high heat, scraping up the brown bits in the pan.
10. Pour in the chicken broth and lemon juice and red pepper flakes (if using) and let reduce by half, another 5-7 minutes.
11. Stir in the butter and whisk until it melts.
12. Add chicken back into the pan with the sauce and let simmer another 5-10 minutes.
13. Place chicken on serving plate with the steamed broccolini and spoon lemon butter sauce over the top of both.
14. Garnish with lemon wedges and additional chopped parsley if desired.
15. LEMON BROCCOLINI:
16. Steam broccolini for about 5 minutes, covered. Remove lid and steam for another 5 minutes until fork tender but still bright green.
17. Top broccolini with Lemon Butter sauce, additional lemon, salt and pepper to taste.

Ingredients

• 1/2 cup honey
• 2 tablespoons brown sugar
• 1 tablespoon Sriracha hot sauce
• 2 tablespoons white vinegar
• 2 tablespoons fresh orange juice, plus 1 tsp zest
• 2 tablespoons soy sauce
• 2 teaspoons Colavita Roasted Garlic EVOO
• 1 teaspoon Worcestershire sauce
• 1 tablespoon minced garlic
• 1 pound skinless boneless chicken thighs, cut into bite sized pieces
• 1 tablespoon Colavita Roasted Garlic EVOO
• Fresh ground white pepper
• Dash of red pepper flakes
• 2 teaspoons cornstarch
• 2 teaspoons water
• 1 tablespoon black and white sesame seeds, toasted (for garnish)
• 1 green onion, sliced thin (for garnish)

Instructions

1. Combine all ingredients from honey through minced garlic and place inside a large plastic freezer bag.
2. Cut up chicken into bite-sized pieces and trim visible fat, place in bag and marinate in refrigerator for at least an hour to overnight.
3. Preheat oven to 425 degrees.
4. Remove chicken from freezer bag, reserving marinade, and place on a greased baking sheet.
5. Bake for 20 minutes, turning one time until chicken is browned nicely.
6. Strain marinade and discard solids, and pour into a saucepan bringing to a boil. Reduce heat and cook for about 3 minutes.
7. Combine water and cornstarch and slowly pour into glace in saucepan. Add fresh cracked white pepper and red pepper flakes, stirring well.
8. Turn oven up to 500 degrees.
9. Toss chicken bites with the glaze and broil for about 5 minutes.
10. Meanwhile, toast sesame seeds for a few minutes in a pan over medium heat and chop green onion.
11. Serve chicken bites garnished with sesame seeds and green onions with cocktail toothpicks on a small platter or small plates.

Notes

Ingredients

• 1 package pancetta (8 thin slices)
• 3 tablespoons Colavita Fruttato EVOO
• 2 sweet Vidalia onions, halved lengthwise and sliced thin
• 1 tablespoon brown sugar
• Kosher salt
• Fresh ground black pepper
• 1-1 1/2 tablespoons Fig balsamic vinegar (Tavern Direct brand)
• 1 cup fresh ricotta
• 1 egg yolk
• 1 tablespoons dried Fines Herbes (or 2 tablespoons fresh herbs)
• 1/2 cup shredded Gruyere cheese
• 1 frozen pie shell, defrosted, or homemade tart dough

Instructions

1. Preheat oven to 350 degrees.
2. Heat a saute pan over medium heat and cook pancetta until browned but not fully cooked, about 5 minutes. Drain fat from pan and place pancetta on paper towels to drain to the side. Once cooled, chop pancetta into small pieces.
3. Peel onions, remove top and bottom stems and cut in half lengthwise.
4. Slice onions thin (about 1/8" thick or desired thickness).
5. In the same saute pan, add 3 tablespoons olive oil and heat over medium high heat.
6. Add onions and cook over medium high for about 10 minutes.
7. Sprinkle brown sugar, salt and pepper over onions and stir well, cook another 10-20 minutes, reducing heat to medium low if onions start to brown too quickly.
8. Continue cooking and stirring onions over medium low for another 15 minutes, add a few teaspoons of water if desired.
9. Add the fig balsamic vinegar to the onions, turn heat down to low and let cook until they are caramelized, soft and sweet, up to an hour total.
10. Combine the ricotta, egg yolk and Fines Herbes together in small mixing bowl.
11. Spread the ricotta mixture over the pie shell in a 9" tart pan with removeable bottom.
12. Sprinkle Gruyere cheese over ricotta.
13. Top with caramelized onions and pancetta.
14. Bake the tart in the oven for approximately 30-45 minutes until pastry and filling are golden brown, and pancetta is crispy.
15. Let tart cool on a cooling rack for 10-15 minutes before serving.
16. Serve tart cut into wedges.

Notes

Ingredients

• 2 tablespoons Colavita California EVOO
• 1 package frozen artichokes, defrosted
• 1 tablespoon minced garlic
• zest and juice from 1/2 lemon
• Garlic salt with parsley (to taste)
• Fresh cracked black pepper (to taste)
• 1/2 cup shredded parmesan cheese
• 1 cup shredded light monterey jack cheese, plus 1/2 cup for topping
• 1/2 cup light sour cream
• dash of cayenne (optional)
• dash of paprika (for garnish)
• 1 green onion, sliced thin (for garnish)

Instructions

1. Heat oil in a saute pan over medium high heat. Add artichokes and minced garlic, saute about 5-7 minutes until heated through.
2. Add lemon juice, zest, garlic salt and pepper, mix well and cook another few minutes, set aside.
3. Meanwhile, add shredded cheeses and sour cream together in a mixing bowl.
4. Add sauteed artichokes, garlic and lemon to cheese and sour cream.
5. Sprinkle with a dash of cayenne (if desired), mix well and transfer to a casserole dish.
6. Sprinkle additional monterey jack cheese over the top and bake in the oven for about 20-30 minutes until bubbly and cheese is melted on top.
7. Let cool a few minutes, sprinkle with paprika and green onions. Serve with homemade baked pita chips (recipe follows), crackers or crudites.

Ingredients

• 6 whole wheat pita rounds
• 2 tablespoons Colavita California EVOO
• 1 tablespoon garlic salt
• 1/2 tablespoon cumin

Instructions

1. Preheat oven to 400 degrees.
2. Cut pita rounds into triangles (6 wedges per pita).
3. Lay out pita wedges on a baking sheet and brush each wedge with olive oil.
4. Sprinkle garlic salt and cumin on top.
5. Flip over pita wedges, repeat coating with oil, salt and cumin.
6. Place baking sheet(s) in oven and cook pita wedges for about 15 minutes (checking to make sure they don't burn!)
7. Let cool, and serve with Hot Parmesan Garlic Artichoke Dip.

Ingredients

• 3 slices of bread, crusts removed
• 1/4 cup milk
• 1 pound ground pork or chicken
• 1/4 cup fresh sage, chopped fine
• 1 tablespoon garlic, minced
• 1/2 cup onion, minced
• zest and juice from half a lemon
• 1 cup mozzarella cheese, shredded
• 1 teaspoon red pepper flakes
• 1 egg, beaten
• 1 teaspoon garlic salt
• Fresh ground black pepper, to taste
• 1 tablespoon Colavita Argentina EVOO
• 1 tablespoon Colavita Roasted Garlic Cooking Oil Blend
• Red Pepper jelly, for dipping (Williams Sonoma brand)
• Balsamic Pear jam, for dipping (Academia Barilla brand)
• Colavita Balsamic Glace, for dipping

Instructions

1. Preheat oven to 350 degrees F.
2. Remove crusts from bread and tear into small pieces in a large mixing bowl, add milk and let soak for 10-15 minutes.
3. Mix in ground pork or chicken, sage, garlic, onion, lemon juice and zest, cheese, pepper flakes, egg, salt and pepper with soaked bread crumbs with your hands in a claw-like motion to keep meatballs light and fluffy.
4. Roll meat mixture into small to medium size meatballs (small makes approximately 36, medium makes approximately 18).
5. Heat olive oils in a large saute pan over medium heat (if not using cooking oil blend, mix EVOO with a tablespoon of butter to avoid temperature from getting too high and splattering).
6. Cook meatballs in batches in the oil for about 5 minutes each batch until meatballs are browned on all sides, drain on paper towels.
7. Once all meatballs are browned, place them on a large rimmed baking sheet coated with cooking spray to avoid sticking.
8. Bake in the oven for approximately another 15 minutes until cooked through and to keep warm.
9. Top with additional garlic salt (if desired), fresh chopped sage, and serve with red pepper jelly and balsamic pear jam, and Colavita Balsamic Glace for dipping.

Ingredients

• CRUNCHY ZUCCHINI STICKS
• Colavita Roasted Garlic Cooking Oil Blend
• 4 medium zucchini, cut into half, into long strips
• 2 cups Panko Japanese-style seasoned bread crumbs
• 2 large eggs
• Sea salt, for sprinkling, to taste
• Lemon wedges, for garnish
• Dill, for garnish
• YOGURT DILL SAUCE
• 1 cup of Greek yogurt
• 2-3 tablespoon minced dill
• Sea salt and pepper, to taste

Instructions

1. CRUNCHY ZUCCHINI STICKS
2. Heat olive oil over medium high heat in a large deep saute pan, about 2 inches high.
3. Trim ends off zucchini, cut in half and then in half again lengthwise.
4. Cut zucchini into large strips about 1/2 an inch thick.
5. Pour bread crumbs into one large bowl.
6. Beat eggs in a separate bowl.
7. Dip zucchini sticks in egg, shaking off excess, then dip in bowl to coat with breadcrumbs.
8. Place coated zucchini on a baking sheet.
9. Fry in batches until golden brown, draining excess oil on another baking sheet lined with paper towels.
10. Squeeze some fresh lemon juice on top of zucchini and sprinkle with fresh dill and additional sea salt to taste.
11. YOGURT DILL SAUCE
12. In a medium bowl, mix together greek yogurt, dill, salt and pepper to taste.

Ingredients

• 1 tablespoon lemon-infused oil
• 1 clove garlic, minced
• 1/4 cup leeks, trimmed, rinsed, sliced
• 1/2 cup orzo pasta
• 1/2 cup chicken broth
• 1/2 cup white wine
• 1/2 teaspoon fresh thyme leaves
• 1/2 teaspoon lemon zest
• Italian Sea Salt with Lemon, to taste
• Freshly ground black pepper, to taste

Instructions

1. Heat oil in a medium saucepan over medium-high heat. Add garlic and leeks and saute for about 5 minutes until soft.
2. Add orzo, broth, wine, thyme, lemon zest, sea salt and pepper to taste; mix ingredients together and bring to a boil. Cover and immediately reduce to a simmer on low heat.
3. Cook orzo for about 15 minutes until all the liquid is absorbed and stir ingredients together. Pasta should be al dente and will be an opaque color when done. (Read the package directions if adjusting quantity to ensure cooking time is correct).
4. Set aside, covered, and keep warm. Serve with the Pan-seared Scallops and Leek-Thyme Wine Cream Sauce and Sauteed Zucchini Squash.

Ingredients

• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 leek, rinsed, trimmed and sliced
• 1/2 cup white wine
• 1/4 cup chicken broth
• 1/2 tablespoon parsley
• 1/4 teaspoon fresh thyme leaves, chopped
• 1/2 cup half and half
• 1 pound jumbo sea scallops
• Kosher or Sea Salt
• Freshly ground black pepper
• 1 tbsp olive oil

Instructions

1. Saute garlic and leeks in olive oil over medium heat for about 3-5 minutes, being careful not to burn garlic.
2. Add the wine, chicken broth, parsley and thyme, raise the heat to medium-high and let the liquid thicken and reduce to about half, stirring often (cook about 5-7 minutes until you get desired thickness).
3. Stir in the cream, reduce heat to low and let simmer for another minute or so, mixing the sauce well.
4. Rinse sea scallops and pat dry. Sprinkle with salt and pepper.
5. Heat olive oil in a cast iron saute pan over medium-high heat. Sear the scallops for about 3 minutes on each side, until a golden brown crust forms and scallops are no longer pink (do not turn scallops until each side is done).
6. Serve scallops with the Leek and Thyme Wine Cream Sauce garnished with some extra parsley and thyme with the Lemon-Leek Orzo and Sauteed Zucchini (recipes follow). A crisp white wine such as a Pinot Gris or Sauvignon Blanc is the recommended pairing for this dish.

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 cloves fresh garlic, minced
• 1 zucchini, sliced and cut in half
• 1 yellow summer squash, sliced and cut in half
• 1 teaspoon herbes de Provence
• Himalayan Pink Onion Salt, to taste
• Freshly ground black pepper

Instructions

1. In a large saute pan, heat olive oil and butter over medium heat.
2. Saute garlic for about 1 minute until lightly browned.
3. Add zucchini, yellow squash, herbes de Provence, onion salt and black pepper; mix well. Saute for about 5-10 minutes, stirring occasionally, until zucchini and squash are slightly browned and soft.
4. Serve as a side dish to the Pan-seared Scallops and Lemon-Leek Orzo.