Goat Cheese + Arugula Pizza

6 tbsp. Marchesa Balsamic Pesto (available at The Spicy Olive)

1 unbaked pizza crust
8 oz. package goat cheese
3 roma tomatoes, sliced thin
1 tsp. The Spicy Olive’s Garlic Olive Oil
1 cup fresh arugula tossed with 1 additional teaspoon of The Spicy Olive’s Garlic Olive OIl and 1 teaspoon lemon juice*
Preheat the oven to 425 degrees. Dab pesto onto the center of the pizza crust and spread towards the outer edges. Crumble the goat cheese and sprinkle on the pizza. Place tomato slices over the cheese and pizza crust. Brush the pizza and crust with the Garlic olive oil. 
Place pizza directly on preheated oven rack. Bake for 10 minutes, or until the pizza crust is golden. After taking the pizza out of the oven, allow to cool for a few minutes so that the cheese has time to set. After a few minutes, cover the pizza with a few handfuls of the arugula mixture. Enjoy the remaining arugula as a side salad topped with parmesan cheese. Cut the pizza, serve and enjoy!
*The Spicy Olive carries Sicilian Lemon White Balsamic Vinegar that you could use here.

If you typically visit our West Chester store, there is a Dewey’s Pizza shop located right next door that sells their pizza dough. For a fun family dinner, you can buy the dough there and try your had at tossing it!

Sweet Potato & Brussel Sprouts

4 tsps. The Spicy Olive Wild Mushroom & Sage Olive Oil

5 slices bacon cut into small pieces
3 cups brussel sprouts, quartered
2 medium sweet potatoes, microwaved for 4 minutes, then peeled and cubed
2 medium golden delicious apples, peeled and cubed
1/2 tsp. minced garlic
1/2 tsp. cinnamon
1 cup chicken broth
Drizzle of The Spicy Olive Cinnamon Pear balsamic or Red Apple balsamic to finish.
Cook the bacon until browned. Put the Wild Mushroom & Sage olive oil in the pan. Add the brussel sprouts and sweet potatoes and cook until browned and starting to caramelize. Add the apples, garlic and cinnamon.
Stir well and add 1/2 of the chicken broth. Cook until evaporated, then add the remaining broth and stir to get the caramelized bits off the bottom of the pan. Drizzle with the balsamic vinegar and serve.

Chicken Marsala

1/4 c. all purpose flour

1/2 tsp. salt
1/2 tsp. oregano
1/4 tsp. ground pepper
2 tbsp. The Spicy Olive’s Wild Mushroom & Sage Olive Oil
3 tbsp. The Spicy Olive’s Organic Butter Olive oil
4 skinless, boneless chick breast halves, pounded 1/4″ thick
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup The Spicy Olive’s Sherry Reserve Wine Vinegar
In a shallow dish, mix together the flour, salt, oregano and pepper. Coat chicken pieces in flour mixture. In a large skillet, heat Butter Olive Oil with the Wild Mushroom & Sage Olive Oil over medium heat. Place the chicken in the pan and lightly brown. Turn over chicken and brown on the other side. Add mushrooms to pan and saute. 
Pour in Marsala wine and sherry wine vinegar. Cover skillet and simmer chicken for 10 minutes, turning once, until no longer pink and juices run clear. 
This is easy enough for a week night but elegant enough for company! Serve with red skin potatoes roasted in The Spicy Olive’s Herbes de Provence Olive Oil. Delicious!

Harvest Chicken in Foil

4 pieces heavy duty foil

Brush foil with The Spicy Olive’s Garlic Olive Oil
Put 1 boneless, skinless chicken breast in each foil square
Top with sliced onions, grape tomatoes, carrots, red skinned potatoes and zucchini – you can use any vegetables you would like
Drizzle with The Spicy Olive’s Butter Olive Oil
Fold up foil packets and place on heated grill. Cook until chicken reaches an internal temperature of 170 degrees and the vegetables are soft.

Coconut Lime Chicken with a Thai Twist

2 tbsp. The Spicy Olive’s Persian Lime Olive Oil

1 tbsp. The Spicy Olive’s Honey Ginger White Balsamic Vinegar
1 tbsp. The Spicy Olive’s Coconut White Balsamic Vinegar
1 can (13.5 oz.) coconut milk (unsweetened)
1 whole chicken cut into 10 pieces (3-4 lbs.)

Serve with Thai garnishes: chopped peanuts, chopped cilantro, cooked jasmine rice, shredded carrot, lime wedges and a drizzle of The Spicy Olive’s Lemongrass Mint White Balsamic Vinegar.

In a large glass bowl, combine first four ingredients. Submerge chicken pieces, cover and allow to marinate overnight. Grill chicken on a hot grill until thermometer reads 165 degrees. Serve with your choice of Thai twists!

Roasted Asparagus

1/4 c. The Spicy Olive’s Organic Garlic Olive Oil

1-2 bunches of fresh asparagus
Sea salt and pepper to taste
Clean asparagus and break off the tough ends of stems. Place asparagus on platter or in a ziplock bag and pour olive oil over the asparagus. Toss to coat asparagus with the olive oil and sprinkle with sea salt and pepper. 
Place asparagus in shallow baking dish and place in preheated 425 degree oven. Roast for 10-15 minutes until bright green and crisp-tender. Drizzle with The Spicy Olive’s Balsamic Vinegar before serving.

Asian Marinade

1 cup soy sauce

1/2 cup The Spicy Olive’s Organic Persian Lime Olive Oil
1/3 cup The Spicy Olive’s Honey Ginger White Balsamic Vinegar
2 tbsp. The Spicy Olive’s Roasted Sesame Oil
1 garlic clove, minced
Mix all ingredients. Marinade chicken, steaks or pork overnight and then grill or broil until proper internal temperature is reached. Allow meat to rest before slicing. Finish with a drizzle of roasted sesame oil.

The Spicy Olive’s Holiday Ham

The Spicy Olive’s Holiday Ham

1/3 cup The Spicy Olive’s Vermont Maple Balsamic Vinegar

1/3 cup The Spicy Olive’s Organic Butter olive oil

1/4 cup Steinke’s local honey (available at The Spicy Olive)

Place pineapple, cherries and cloves on ham. Mix olive oil, honey and maple balsamic together and use to baste ham. Bake ham at 350° in oven basting frequently with the above mixture until done, about 50-60 minutes.

Enjoy!

The Spicy Olive’s Holiday Beef Tenderloin

The Spicy Olive’s Holiday Beef Tenderloin

1 whole beef tenderloin

1/3 cup The Spicy Olive’s Organic Garlic olive oil

2-3 tablespoons Steak Seasoning like McCormick’s Montreal Steak seasoning, Butt Rub sold at the Spicy Olive or The Spice and Tea Exchanges meat rubs sold at The Spicy Olive or use sea salt and pepper. 

  Keep the beef tenderloin whole. Rub the tenderloin with the garlic olive oil and seasonings of your choice until well coated. Place tenderloin on grill or in 400 degree oven and cook until internal temperature in thickest part is 140- 145 degrees. End will be more well done and the center will be rare so that all your guests should be able to find a piece to please.

The Spicy Olive Skillet Paella

 The Spicy Olive’s Skillet Paella

3 Tablespoons The Spicy Olive’s Garlic, Milanese Gremolta or Lemon olive oil

3 garlic cloves, minced

1&1/2 cups Arborio rice

2 ounces dried chorizo, cut into 1/4 inch cubes

1/4 cup dry white wine 

1&1/2 cups chicken broth

1 (14.5 ounce) can diced tomatoes, drained

3/4 pound large shrimp (31-35) peeled and deveined

1 cup frozen peas, thawed

sea salt and pepper, to taste

 Step 1: In  a large skillet, heat olive oil and garlic over medium heat. Cook until garlic is fragrant, 1 minute. Stir in rice and chorizo and cook until rice is translucent, 3 minutes.

 Step 2: Add wine and cook stirring until evaporated, 2 minutes. Add broth and tomatoes and bring to a simmer. Cover and cook until rice is tender and most of liquid is absorbed, stirring occasionally, about 10 minutes.

 Step 3: Stir in shrimp and peas. Cover and cook until shrimp is opaque throughout, about 6 minutes. Season with salt and pepper. Serves 4.