Ingredients

• 2 cups Fingerling potatoes, peeled and cut into quarters or chunks
• 1 1/4 pound sweet Italian sausage (may use chicken or turkey sausage if you prefer)
• 4 tablespoons extra-virgin olive oil, divided
• 6 garlic cloves, sliced or chopped fine
• 1 teaspoon dried red pepper flakes
• 1 large bunch of greens (I used collards, but you can use spinach, kale, escarole, or mustard/turnip greens)
• 1 can white cannellini beans, drained and rinsed
• 2 1/2 cups chicken broth
• 1/2 cup water
• 1 tablespoon dried minced onion
• 2 tablespoons white wine vinegar
• Sea salt and freshly ground pepper, to taste
• 1/2 cup shredded Parmigiano-Reggiano cheese, plus extra for garnish
• Crusty bread or garlic bread, for dipping

Instructions

1. Rinse and drain potatoes, cut into quarters or chunks, depending on the size.
2. Bring a large pot of water to a boil and cook potatoes for about 10-12 minutes until tender. Drain and set aside.
3. At the same time, add 1/2 inch of water to a large saute pan over medium heat. Add sausages to and cover with a lid, simmering for 10 minutes (without turning). Remove the lid, turn sausages over, and cook for another 5 minutes until almost cooked through.
4. Meanwhile, measure out your liquids and dry seasonings and set aside.
5. Chop the garlic.
6. Wash the greens well and drain. Remove and discard the veins and stems, cutting leafy green parts off on either side into 1-inch strips.
7. Remove sausages from pan and cut into coin-sized chunks. Drain fat from pan and wipe down.
8. Add 1 tablespoon of oil into the same pan and return to medium heat. Add garlic and red pepper flakes, and saute while stirring often, for about 1 minute being careful not to burn garlic.
9. Add additional 3 tablespoons of oil and start sauteing greens by the handful until they are just starting to wilt.
10. Add cannellini beans, sausage, potatoes, broth, water and minced onion; bring ingredients to a boil. Reduce heat, cover and let simmer on low for 10-15 minutes to let the flavors meld.
11. Remove lid, add 2 tablespoons of white wine vinegar, and let simmer for another 5 minutes or so until the liquid reduces a little (you can simmer it down longer if you like a thicker stew or add more broth/water if you like a thinner stew).
12. Season with salt and pepper to taste.
13. Serve the Greens and Beans in large bowls topped with shredded Parmigiano-Reggiano cheese and crusty bread for dipping in the broth.
14. Delicioso!

Notes

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 butternut squash (about 3 pounds)
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter, cut into small cubes
• 1 teaspoon nutmeg
• 1 tablespoon sea salt (Pink Himalayan or Fleur de Sel)
• Freshly ground black pepper
• 2 tablespoons brown sugar
• 1 tablespoon Fines Herbes (parsley, chervil, tarragon, chives)

Instructions

1. Preheat the oven to 425 degrees.
2. Cut the squash in half cross-wise and remove top and bottom stems. Scrape out all the seeds and fibers inside; discard. Peel the squash and cut into 1-inch chunks.
3. Place squash on a large baking sheet, and drizzle with olive oil. Dot with small chunks of butter and sprinkle nutmeg, salt and pepper, brown sugar and herbs over squash. Mix together and place sheet in preheated oven.
4. Bake for about 15 minutes, stir the squash around the pan. Bake for another 15 minutes and remove from oven.

Ingredients

• 2 acorn squash
• 1 1/2 tablespoons olive oil
• 2 tablespoons unsalted butter, cut into small cubes
• Sea salt and freshly ground black pepper (to taste)
• 1 teaspoon cayenne pepper
• 1 tablespoon brown sugar
• 2 tablespoons maple syrup

Instructions

1. Heat oven to 400F. Cut the squash in half with a large knife and scoop out the seeds and insides with a large spoon; discard.
2. Place squash halves on a rimmed baking sheet. Drizzle with olive oil and rub on both sides of squash. Dot squash with butter and season with salt and pepper, cayenne pepper, and brown sugar. Drizzle maple syrup over the squash. Add some water to the bottom of the baking sheet (about an inch) and place in oven.
3. Roast squash for 45 minutes to an hour, until flesh is soft and caramelized. (You may want to check on the squash half way through and brush some of the butter and syrup over the tops of the squash as it's baking to keep it from drying out.)

Ingredients

• 1 small spaghetti squash (about 2-3 pounds)
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, finely minced
• 6-8 sage leaves
• 1/2 cup pine nuts
• 1/2 teaspoon sea salt (or to taste)
• Fresh ground black pepper (to taste)
• 1/4 cup shredded parmesan cheese

Instructions

1. Preheat oven to 375F.
2. Pierce squash all over with a knife and roast spaghetti squash for 1 hour. When squash pierces easily with a knife, remove from oven; let cool for 10-15 minutes.
3. Cut squash in half lengthwise, remove and discard seeds. Use a large fork to scrape the squash into long 'spaghetti-like' strands.
4. Toast the pine nuts in a sauté pan over medium heat until golden for about 5 minutes. After the nuts are toasted, remove them from the pan and add the olive oil, a tablespoon of butter, and sage leaves. Sauté mixture until the sage leaves are crispy. Add the minced garlic and saute for another minute.
5. Crush the sage leaves in the garlic oil mixture, and then pour it over the warmed squash. Add the additional tablespoon of butter, salt and pepper and top with toasted pine nuts and shredded parmesan cheese.