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.

Black Bean Soup

2 tbsp. The Spicy Olive Garlic Olive Oil*

1 medium onion, diced
2 cloves garlic, minced (omit if you used garlic olive oil)
3 ribs celery, chopped
3 carrots, peeled and diced
1 small green pepper, diced,
2-4 15 oz. cans black beans (depending on how bean-y you like your soup!)
5 cups vegetable or chicken stock
2 tbsp. The Spicy Olive Red Apple Balsamic Vinegar
2 tsp. chili powder
1/2 tsp. cayenne pepper
1/2 tsp. ground cumin
Salt to taste
In a stockpot, heat the oil over medium heat. Add the onion, garlic, celery, carrots and bell pepper and cook for 15 minutes, until the onions are clear. Brain and rinse the black beans, then add to the pot. Add the stock and the rest of the ingredients. Bring to a boil, then simmer for an hour. You can mash the beans before serving to thicken the soup.

*If you’d like a spicier soup, use Chipotle, Harissa or Red Chili Olive Oil

Butternut Squash Soup

4 tbsp. The Spicy Olive Basil Olive Oil

1 medium onion, chopped
2 stalks celery, chopped
2 medium carrots, chopped
2 medium potatoes, cubed
1 medium butternut squash, peeled, seeded and cubed
32 oz. container of chicken stock
1 tsp. poultry seasoning 
Salt and pepper to taste

Pour The Spicy Olive’s Basil Olive Oil in a large pot and cook the onion, celery, carrot, potatoes and squash for about 10 minutes or until lightly browned. Pour in the chicken stock. Bring to a boil, reduce to low, cover pot and let simmer for 40 minutes.

Using an immersion blender in the pot, blend until smooth or puree in a blender. (Be careful – hot liquids like to come out of the blender! Best to let it cool first if you’re going to use a blender!) Season with salt and pepper.

To finish, drizzle with The Spicy Olive’s White Truffle Oil or Roasted Walnut Oil (1 teaspoon). Pour in a swirl of heavy cream or sour cream in the soup to serve.

This recipe can be used to make pumpkin soup by substituting pumpkin for the butternut squash.

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.

Asian Style Broccoli

1/4 c. soy sauce

4 green onions, sliced
2 tbsp. sesame seeds
2 tbsp. The Spicy Olive Honey Ginger White Balsamic
1 garlic clove, minced
1/2 tsp. dried crushed red pepper
2 tbsp. The Spicy Olive toasted Japanese Sesame Seed Oil
1 lb. fresh broccoli, trimmed and cut into florets
Stir together first 6 ingredients. Heat sesame oil in a wok or frying pan. Add broccoli and stir fry for 3-5 minutes until crisp-tender. Add sauce, coating broccoli well and heat thoroughly.

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 Potatoes

4 large potatoes, peeled and cubed

1/4 cup The Spicy Olive’s Tuscan Herb Olive Oil*
Sea salt and pepper to taste
Put potatoes into a ziploc bag and add the oil and salt and pepper. Toss to coat the potatoes evenly. Place the potatoes in a roasting pan and put in a 400 degree oven; bake for 40-50 minutes, until potatoes are soft and golden brown.
*This dish would also be delicious with Herbes de Provence, Garlic, Cilantro & Roasted Onion, or Wild Mushroom & Sage Olive Oil. You could also add herbs and spices such as chives, rosemary or garlic to complement the olive oil.

Chinese Style Asparagus

1 bunch asparagus

1 clove garlic, minced
2-4 drops of The Spicy Olive’s Roasted Japanese Sesame Oil
1 tbsp. The Spicy Olive’s Organic Garlic Olive Oil
Soy sauce to taste
2 tsp. sesame seeds
Clean asparagus, break off tough ends and cut on bias into 1.5 inch pieces, about 3 per stalk. Heath oil in wok and add garlic and cook for a minute or two. 
Add asparagus and stir fry in oil until crisp-tender. Add sesame seeds, allowing them to toast in the hot pan. Add 2 or 3 drops of sesame oil and soy sauce to taste. Serve