Arbosana EVOO Zucchini Bread

I am so excited! I have FINALLY come up with a wonderful recipe for zucchini bread and I am going to reveal it to all of you!

Arbosana EVOO Zucchini Bread


Ingredients:

3 eggs, lightly beaten
1 cup Arbosana EVOO
3/4 cup Quail and Olive Honey
2 cups zucchini, grated, squeezed, and tightly packed
2 teaspoons vanilla
3 1/4 cup white whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
3 teaspoons cinnamon
1/2 teaspoon salt
1/2 cup raisins, nuts, chocolate chips, walnuts ( sometimes I add one of these or a mixture)


Preheat oven to 350*

Mix eggs, Arbosana EVOO, Quail and Olive Honey, zucchini, and vanilla. Add dry ingredients and combine. Add mixture to 2 greased loaf pans or 4 mini loaf pans. Bake in oven for 1 hour. Let stand for 10 minutes. Enjoy!

Tuscan Blend EVOO Wild Rice

This dish brings back so many memories I had as a child. I grew up in Northern Minnesota where my dad worked as the " go to " doctor for the tribe, and so we reaped the benefits of eating fresh wild rice daily! I am so glad Quail and Olive has the Benishii Wild Rice, I can now make many meals for my family like the ones I grew up with. One of our favorite dishes is wild rice pancakes, now I would not advise making the wild rice in the crock pot, it get a little mushy but it is perfect to make pancakes. This is how I prepare the rice to use as a side dish. Feel free to add any ingredients you may like ( dried cranberries, chopped walnuts, raisins, parsley, tomatoes, lemon juice, etc. . )

Tuscan Blend Wild Rice

1 cup Wild Rice ( washed and picked through)

6-8 cups water

Tuscan Blend EVOO

In stock pot add water and rice. Cover pot place on medium high heat and bring to boil. Once pot reaches boiling point reduce heat to low and simmer for about 45 minutes until all liquid has absorbed. Before you serve the wild rice sprinkle a little Tuscan Blend EVOO, the wild rice has a nutty flavor and the Tuscan Blend is a robust oil which pairs very well with the wild rice. Enjoy!

Basil EVOO and Tuscan Melody Stuffed Zucchini

We took a little trip to Eastern Washington to spend some time with family over the fourth of July. My sister in law sent us home with tons of zucchini, there are so many great dishes to make and I look forward to this time of year to make them! Here is a dish the whole family will devour, you can definitely make this without the meat and stuff with fresh veggies, tofu, or wild rice. This is one of our favorites. The Basil EVOO adds to the intensity of the basil and the Tuscan Melody gives it a wonderful twist. Enjoy.


Basil EVOO and Tuscan Melody Stuffed Zucchini


Ingredients:

1/2 lb ground meat
1/2 onion, chopped
Italian seasonings
15 oz can petite diced tomatoes and garlic
1 fresh tomato, chopped
10 Fresh basil leaves, chopped
2 large zucchinis, halved
1/4 cup fresh parsley
bread crumbs
1-2 Tablespoons Basil EVOO
1-2 Tablespoons Tuscan Melody
Red wine, scant


Directions:

Preheat oven to 375*

Place zucchini halves in steamer. Steam for about 10 minutes until softened. Let zucchini cool and scoop out insides.

For Stuffing:
In saute pan, pour Basil EVOO and set stove top to medium heat. Add ground meat and cook until done. Add onion and Italian seasoning. Saute for about 5 minutes. Add Tuscan Melody, diced tomatoes and garlic, and zucchini flesh. Add a little red wine and mix. Transfer into bowl, add basil leaves and parsley.

Place zucchini halves in casserole dish and add stuffing. Top with bread crumbs and cover dish with tin foil. Bake in oven for 20-30 minutes. If desired top with a little Parmesan cheese. We serve this with a side of wild rice. Enjoy!

Basil EVOO and Roasted Red Pepper Balsamic Caprese Salad Skewers

Who is ready for a new recipe? I know I am! I have a great appetizer that is a cinch to make and one that is sure to please the crowd! We made this for a fourth of July picnic and they went like hotcakes! My middle child, Annamarie, helped assemble everything and decorate. It was such a fun activity and so very rewarding. The Basil EVOO added to the flavor and the Roasted Red Pepper made an interesting match, you could also use the 25 year Balsamic. Enjoy!


Basil EVOO and Roasted Red Pepper Balsamic Caprese Skewers


Ingredients:

Cherry tomatoes
Buffalo Mozzarella, cut into chunks
toothpicks,  to make skewers
Fresh Basil leaves
Basil EVOO
Roasted Red Pepper Balsamic



Assemble your skewers, place the tomato, basil leaf, and mozzarella. Once everything has been assembled, coat all skewers with Basil EVOO and Roasted Red Pepper Balsamic. Enjoy and make sure you get some because they go fast. :)