Roasted Garlic Basil Dipping Oil

1 whole roasted garlic

1 cup extra virgin olive oil

1/2 cup shredded fresh basil

1 tablespoon fresh lemon juice

Sea salt and black pepper

In a blender, add garlic, olive oil, lemon juice, and basil. Blend until smooth. Season to your taste with sea salt and black pepper. Store in an airtight container.

Serve with fresh bread, fish, chicken, or veggies.

How to roast garlic:

Preheat oven to 425F.

Cut a thin slice off the head of garlic and discard. Place garlic in a baking dish. Drizzle generously with extra virgin olive oil. Season with sea salt and black pepper and sprinkle with fresh parsley. Cover and roast until soft (about 20 to 30 minutes). When it's cool enough to handle, squeeze out the roasted garlic flesh.

Roasted Rosemary Garlic Chicken

8 chicken thighs (bone and skin on) 

10 peeled garlic cloves 

1 large white onion, slice 

2 tablespoons fresh rosemary, chopped 

Extra Virgin Olive Oil

Sea Salt and black pepper

Drizzle extra virgin olive oil generously over the chicken (both sides).Arrange chicken thighs skin side up on a large baking sheet. Season well with sea salt and black pepper. Scatter garlic, rosemary and onion over the top.

Preheat oven to 300 F

Bake for two hours. Use a brush to baste the chicken with the pan drippings and turn them over occasionally during cooking. The chicken should be moist and very tender.

Baked Pesto Chicken

4 chicken breasts, cut into thick strips

3 cups cooked chickpeas

1 cup fresh basil pesto

1 tablespoon whole grain mustard

3 garlic cloves, crushed

1 lemon, juice

3 tablespoons fresh parsley, chopped

3 tablespoons extra virgin olive oil (plus extra)

Sea salt and black pepper

Preheat oven to 500 F.

In a large mixing bowl, combine pesto, fresh parsley, olive oil, garlic, lemon juice, and mustard. Stir to combine. Add chicken and chickpeas and make sure to fully coat. Season with sea salt and black pepper.

Arrange chicken and chickpeas in a single layer on a prepared baking sheet. Drizzle extra olive oil on top. Bake for 5 minutes, turn over and bake a further five minutes or until chicken is cooked and chickpeas crispy.

Crispy Garlic Chickpea Stuffed Red Pepper

4 red peppers

4 cups cooked chickpea

3 garlic cloves, crushed

3 tablespoons fresh Italian parsley

3 tablespoons fresh dill

1 tablespoon cumin powder

1 lemon, juice

Sea salt and black pepper

Preheat oven to 400 F

Combine all the ingredients (except peppers). Season with sea salt and black pepper. Arrange in a single layer on a greased baking sheet and baking, turning occasionally until crispy and brown (about 10 to 15 minutes).

Cut off stems and remove seeds from inside peppers. Stuff the peppers full with chickpeas. Drizzle extra virgin olive oil over the top. Season with sea salt and black pepper. Garnish with fresh herbs and enjoy!

Warm Bok Choy Tomato Salad

8 Baby Bok Choy

2 cups yellow cherry tomatoes

1 small onion, chopped

2 large garlic cloves, crushed
juice of half a lemon

Sea salt and black pepper

Extra virgin olive oil

Clean and cut Bok Choy in half. Dry with a paper towel. In a large wok or deep side skillet, add enough oil to cover the bottom (about 2 tablespoons). When hot, add all the ingredients. Season with sea salt and black pepper, then saute on high heat until all vegetables are cooked (about 5 minutes).

Drizzle extra virgin olive oil and lemon juice on top. Serve immediately, while still warm and crisp.

Grilled Sirloin Steak

2 lb sirloin steak (1 inch thickness)

4 large garlic cloves, crushed

1/2 cup extra virgin olive oil

sea salt and black pepper

Combine extra virgin olive oil and garlic and season with sea salt and black pepper. Generously rub steak with half the marinade. Put in a large ziplock bag and refrigerate for up to two days.

Pre heat outdoor grill to high heat.

Remove steak from refrigerator and bring to room temperature (about 30 minutes). Season with sea salt and black pepper.

Grill steak for 8 minutes per side for medium rare (alter time for more or less rare). Transfer to a warm plate and drizzle with extra virgin olive oil and garlic marinade. Let the steak rest for 10 minutes before you cut the steak into desired portions.

Molasses Baked Chicken

5 large chicken legs

2 tablespoons good quality molasses

2 tablespoons cumin

2 tablespoons honey

2 garlic clove, crushed

1 teaspoon chili powder

sea salt and black pepper

extra virgin olive oil

Preheat oven to 400 F

Remove skin off the chicken and cut into three pieces. Combine honey, molasses, garlic, chili and cumin. Add chicken to coat generously. Season with sea salt and black pepper.

Arrange chicken on a single layer in a baking sheet. Bake for 40 minutes, turning over occasionally. Paste chicken with the juice on the pan for color and extra flavor.

Serve hot. Also good cold.

Garbanzo Avocado Pepper Salad

2 cups cooked garbanzo beans
1/2 small white onion, chopped
1 red capsicum/pepper, chopped
1 yellow capsicum/pepper, chopped
1 large avocado, chopped
1 small garlic cloves, crushed
1/2 lemon, juiced
handful fresh parsley, chopped
1 teaspoon good quality balsamic vinegar
extra virgin olive oil
sea salt and black pepper

Combine all the ingredients and stir well to combine.  Season to your liking with sea salt and fresh black pepper before serving.

Sundried Tomato Lemon Garlic Chicken

2 lbs boneless, skinless chicken (dark meat)

3 cloves garlic, crushed

1/2 cup sundried tomatoes (I use sundried tomatoes in olive oil and herbs)

1 small white onion, chopped

1/4 cup fresh parsley, chopped (plus more for garnish)
1 lemon, juiced
2 tablespoons lemon zest

sea salt and black pepper

extra virgin olive oil

In a large skillet, medium to high heat, add 4 tablespoons olive oil. When hot, add onions and saute until soft. Turn heat to high and add garlic and chicken. Toss until chicken is cooked and browned. Add lemon juice and zest. Season with sea salt and black pepper. Add sundried tomatoes and parsley, then stir to combine. Drizzle extra virgin olive oil over the top. Sprinkle with fresh parsley.

Serve hot over pasta of choice.

Roasted Pepper, Eggplant, and Feta Dip

1 large eggplant, chopped into bite size

2 cups mini sweet peppers, remove seeds 

1 cup cherry tomatoes

3 garlic cloves 

1 white onion, chopped

3 tablespoons extra virgin olive oil plus extra for garnish

1 cup feta crumbles

Salt and black pepper

Preheat oven to 450 F

Place vegetables on a large baking sheet and drizzle with olive oil. Season with salt and black pepper. Roast for 30 minutes. Turn oven off and leave to cool in the oven.

Blend all the vegetables in a blender. Pour into a serving bowl and mix in feta crumbles. Refrigerate until it's time to serve. Drizzle extra virgin olive oil on top of the dip when ready to serve.

Lamb Vegetable Stew

2 pounds lamb (stew meat)

1 cup fresh tomato sauce

1 cup vegetable broth

1 large purple eggplant, cut into bite chunks

3 large carrots, cut into bite size chunks

2 cups baby red potatoes (or potatoes of choice)

1 large white onion

3 large garlic cloves, minced

2 tablespoons fresh rosemary

2 tablespoons fresh parsley

2 tablespoons cumin

2 tablespoons good quality paprika

Salt and black pepper

Preheat oven to 400 F.

In a large mixing bowl, combine cumin, paprika, and garlic. Toss lamb pieces to fully coat. Season well with salt and black pepper. Add to a large casserole dish and add the rest of the ingredients. Stir to combine. Cover. Bake for 1 hour. 

Reduce heat to 300 F. Continue to cook a further 2 hours. Turn heat off and leave Goulash in the oven to rest until it's time to serve.  Season well with salt and black pepper and garnish with lots of fresh parsley. Serve hot.

Baked Lemon Yogurt Chicken

1 chicken
1 cup plain Greek yogurt
2 tablespoons fresh chopped rosemary
4 garlic cloves, crushed
2 large lemon, juiced
1 tablespoon French mustard
1 tablespoon smoked paprika
Sea salt and black pepper

Cut chicken into 8 large pieces. Combine yogurt, garlic, rosemary, paprika, lemon juice, and mustard. Season to your preference with sea salt and black pepper. Add chicken, making sure to coat all the pieces well. Cover and let chicken rest in room temperature for 30 minutes.

Preheat oven to 400 F

Arrange chicken in a single layer in a large roasting pan and drizzle extra virgin olive oil over the top. Bake for 20 to 30 minutes basting frequently with the pan drippings (Remember that chicken is cooked when it reaches an internal temperature of 160 F). Turn chicken over a couple of times during cooking. Remove from the oven. Keep warm until it's time to serve.

Roasted Pork Tenderloin with Caramel-Lime Sauce

Rub:

2 tablespoons salt

1 tablespoon black pepper

3 tablespoons extra virgin olive oil

1 small clove of garlic, finely chopped

Juice and rind (grated) of 1 small lime

4 lbs (approx) boneless pork tenderloin

Preheat oven to 400 F

Combine all the above ingredients (except for the tenderloin) and mix well. Rub the tenderloin generously with the rub, ensuring to use it all up. Let the pork sit in room temperature for about 10 minutes. Place tenderloin on a roasting pan. Bake for 40-50 minutes or until the juices run clear and golden brown on top. Start basting with the lime-caramel sauce, at least twice during the last 20 minutes of cooking. Let rest for 10 minutes.

Lime Caramel Sauce:

2 small lime (juice)

3 tablespoons butter

1 cup of raw brown sugar

1 small garlic clove, finely chopped

Salt and black pepper

Bring butter and brown sugar to melt over medium heat in a medium saucepan until it starts to bubble. Add lime juice and stir continuously a further 3 minutes or until sauce thickens. Remove from heat. Season with salt and black pepper. Use 4 tablespoons of the sauce to glaze tenderloin.

Serve warm with the lime-caramel sauce and roasted vegetables of choice.

    

Roasted Zucchini Spears Basted with Wasabi Oil

Zucchini:

4 large zucchini, cut into spears

3 tablespoons wasabi oil 

1 small garlic clove, minced

salt and black pepper

Preheat oven to 450 F or Preheat barbeque to medium high.

Coat zucchini spears generously with wasabi oil and garlic. Season with salt and black pepper. Arrange in a single layer on a greased baking sheet or on the barbeque. Roast or grill for 8 minutes or until soft. Drizzle extra wasabi oil on top. Garnish with fresh herbs of choice. 

Serve warm.

Wasabi Oil:

1 cup extra virgin olive oil

1 teaspoon of wasabi paste (more if you prefer a spicier oil)

salt and pepper

Combine all the ingredients and whisk well to combine. Season with salt and black pepper. Store in a airtight container.

Wasabi oil is available at most Supermarkets. If you can't find it, it is easy to make your own and store in an airtight container for future use on salads and grilled vegetables. It is also a great marinade for meat, poultry and seafood.

   

Butternut Squash Gnocchi with Basil-Garlic Butter Sauce

Gnocchi:

2 cups butternut squash, peeled and cut into bite sizes

2 cups all purpose white flour

1/2 cup parmesan cheese, grated

8 ounces full cream ricotta cheese

1 egg

Salt and black pepper

Preheat oven to 400 F. Put butternut on a greased sheet pan. Season with salt and black pepper. Roast for 25 minutes or until butternut is soft. Transfer to a large mixing bowl. Mash until smooth. Add egg, parmesan, and ricotta cheese. Mix well to combine. Season with salt and black pepper. Sift flour in. Add more flour if needed to form a soft dough (dough should not be sticky) Turn dough onto a floured surface. Divide dough into 4 pieces and roll into 1/2-inch thick sticks. Cut each stick into 1-inch pieces and place on a lightly floured baking sheet. Refrigerate for 1 hour or until ready to use.

Butter Sauce:

2 tablespoons lemon zest

2 garlic cloves, minced

1 tablespoon good quality maple syrup

1/3 cup butter

1/3 cup extra virgin olive oil

Handful fresh basil, finely chopped

Salt and Pepper

Heat oil and butter in a large pan over medium heat. Stir in garlic, and cook until softened. Add lemon zest, maple syrup and basil (leave some basil aside for garnish) a further two minutes to combine. Season with salt and black pepper. Set aside and keep warm.

Bring a large pot of lightly salted water to a boil over high heat. Boil gnocchi until they float to the top (about 2 minutes). Drain.

Return sauce to a medium heat. Add drained gnocchi and toss well to coat and brown (about 5 minutes). Place into a large serving bowl.  Garnish with extra grated parmesan cheese and basil on top.

Serve as a meal for 4 people with salad greens and fresh bread of choice or as a side dish for 6 people with grilled meat and vegetables. 

   

Chicken Sliders with Balsamic Pear Marmalade

Sliders:

12 dinner rolls (sourdough or brioche)

4 chicken breasts, minced/ground

1/2 cup parmesan cheese, grated

1/2 cup full cream ricotta cheese

1/2 small red onion, finely chopped

1 small garlic clove, minced/ground

1/2 cup panko crumbs

2 tablespoons dill, finely chopped

Salt and black pepper

Preheat oven 450 F

Combine all the ingredients and season with salt and black pepper. Scoop into a greased 12 cup muffin pan. Bake for 20 minutes or until browned and cooked through. Set aside.

Balsamic Pear Marmalade:

1 large pear, thinly sliced (remove skin and core)

1/2 cup balsamic vinegar

2 tablespoons raw sugar

Juice of 1/2 an orange

On medium-high heat, bring all the ingredients to a rolling boil for 3 minutes and reduce heat to a low simmer for a further 30 minutes or until marmalade is thick and the pear is soft.

Assemble sliders with greens of choice and thick sliced tomatoes. Serve warm.

   

Linguine with Broccoli, Cherry Tomatoes and Pine Nuts

1 lb whole wheat linguine

2 cups fresh broccoli florets

2 cups cherry tomatoes

1/4 cup pine nuts (toasted)

4 tablespoons pesto

2 cloves garlic, finely chopped

6 tablespoons extra virgin oil

1/4 cup shaved parmesan cheese

1 tablespoon grated lemon zest (rind)

1/4 cup Italian parsley

1 teaspoon salt

1/2 teaspoon black pepper

Bring a large pot of salted water (1 tablespoon salt) to a boil.

Add pasta to the pot of boiling water and boil for 6 - 8 minutes. Pasta should be slightly firm when bitten (al dente). Drain and put back in the pot.

Drizzle linguine with two tablespoons of olive oil, add 2 tablespoons of pesto, lemon rind, and parsley. Toss to combine. Season with salt and pepper to taste and set aside.

In a large sauté pan set to medium heat, toss pine nuts until golden brown. Remove from heat. In the same pan, heat 2 tablespoons of  extra virgin olive oil on medium - high heat. Add garlic, broccoli florets, the remaining pesto, and sauté for 5 minutes (stirring occasionally). Add cherry tomatoes and wait for 1 minute. Remove from heat and add to the linguine.

Toss all ingredients together and transfer to a warm serving platter. Drizzle with the remaining  extra virgin olive oil. Garnish with shavings of parmesan cheese and toasted pine nuts.

Serves 6 - 8