The Spicy Olive’s Key Lime Miso Noodle Bowl

KEY LIME MISO NOODLE BOWL
Key Lime Balsamic Miso Dressing
Ingredients
1 tablespoon white or yellow miso
2 tablespoons The Spicy Olive’s Key Lime White Balsamic
1 tablespoon The Spicy Olive’s  Honey Ginger White Balsamic
3 tablespoons The Spicy Olive’s Garlic Olive Oil
1 tablespoon The Spicy Olive’s Single Varietal Extra virgin olive oil of choice
1 teaspoon The Spicy Olive’s Roasted Sesame Oil
Directions
Whisk all the ingredients in a medium sized bowl until, smooth, thickened and slightly emulsified or place in blender and process until smooth.
BOWL INSTRUCTIONS
Slow poached chicken – sliced chicken, season with salt and boil
Glass noodles
Edamame
Carrots – grated
Cucumber – diced
Scallions – chopped
Red Cabbage – sliced
Chopped Roasted Peanuts
Garnish with cilantro
Boil water in a medium pot, remove from heat and add glass noodles, soak until tender (3-5min) then drain and rinse in cold water.
Serve noodles in a bowl and top with chicken, edamame, carrots, cucumbers, scallions, red cabbage and Key Lime Miso Sauce, top with roasted peanuts and cilantro.

The Spicy Olive’s Mushroom Flatbread Pizza

MUSHROOM FLAT BREAD PIZZA
Flat Bread Dough:
2 1/2 cups of AP unbleached flour
1 cup warm water
2 tablespoons The Spicy Olive’s Wild Mushroom & Sage Olive Oil
2 teaspoons active dry yeast
1 teaspoon salt
1 teaspoon granulated sugar
Mushroom Topping:
1 large shallot, thinly sliced
2 tablespoons The Spicy Olive’s Wild Mushroom & Sage Olive Oil
2 cups fresh sliced mushrooms such as Cremini, Shitake, Oyster, Porcnini, Chanterelle, etc.
sea salt & fresh ground black pepper to taste
To make the flat bread dough, mix together the olive oil, warm water, yeast, and sugar. Allow to sit for five minutes to bloom. Blend the salt with the flour and mix with the wet ingredients to form a somewhat moist dough.
Knead the dough for about five minutes adding just a bit of flour if it becomes too sticky, until a smooth dough forms. Divide in to two balls and set aside covered in a warm place to rise until doubled, for about 1 hour.
Meanwhile make the mushroom topping. In a large saute pan heat the olive oil over medium heat. Add the mushrooms and sprinkle with a bit of sea salt to taste. Saute until they just begin to turn a light golden-brown color. Add the sliced shallot and cook for an additional 2-3 minutes until the shallot is sweet, soft, and also gently caramelized. Adjust seasoning as desired with salt and pepper, and set aside to cool while the dough rises. Alternatively, you can use your bread machine or stand mixer to mix and knead the dough.
Preheat the oven to 450 F.
To assemble, roll each flat dough ball in to a very thin circle, approximately 8″ in diameter. Place the rolled dough on to a sheet pan or pizza pan either greased with olive oil, lined with parchment, or dusted with cornmeal.
Arrange the caramelized mushroom-shallot mixture evenly over both pieces of dough. Sprinkle each with equal portions of crumbled blue cheese, and another drizzle of Mushroom-Sage Olive Oil, and additional fresh ground pepper (if desired). Slide the flat bread in to the preheated oven and bake for approximately 15 minutes until the cheese is melted and beginning to caramelize and the crust is golden brown and slightly puffed. Rotate the flat bread half way through the cooking process to ensure that each cooks evenly.

The Spicy Olive’s Greek Cobb Salad

This salad will take your taste buds on a trip to the Greek Isles. An Aegean twist on the traditional Cobb Salad!

The Spicy Olive’s Chicken and Spinach Pomegranate Salad

A beautiful salad to look at, equally delicious to eat! This makes a great dinner for the hot days of summer ahead!

The Spicy Olive’s Sesame Chicken Pasta

This recipe is adapted from “As Old As Time” Cookbook available at The Spicy Olive. We changed up the recipe a bit by adding chicken to make it a main dish instead of a side dish.

If you are vegetarian, leave the chicken out and add more of your favorite vegetables.

This dish is also delicious served cold and great to take to pot locks to share with friends!

The Spicy Olive’s Taco Salad

A south of the border dinner option that is good anytime but especially for Cinco de Mayo!

Recommended salad dressing for the Taco Salad is our Serrano Honey vinegar mixed with our Persian Lime olive oil!

The Spicy Olive’s Grilled Lamb Chops

Marinated, grilled lamb chops are perfect for Easter or any special occasion. There are many combinations of The Spicy Olive’s balsamic vinegars and olive oils that work well here. Some ideas to try are:

 

Rosemary olive oil with Lavender balsamic

Tuscan Herb olive oil with Sicilian Lemon balsamic

Garlic olive oil with Oregano white balsamic

Single varietal olive oil with Neapolitan Herb balsamic

 

The Spicy Olive’s Greek Quinoa Salad

Here is a delicious take on a Greek Salad! The  Spicy Olive has several combinations that work great for a Greek salad dressing. Two of my favorites are Oregano white balsamic vinegar with Lemon olive oil or Neapolitan Herb balsamic with Milanese Gremolata olive oil.

The Spicy Olive’s Pork Scallopini and Spaghetti Squash

A Delicious dinner idea with Spaghetti Squash instead of spaghetti. This recipe could also be made using chicken.

The Spicy Olive’s Balsamic Burgers

Adding balsamic vinegar to burgers adds a mouth watering richness to the meat. Neapolitan Herb balsamic is my favorite addition to burgers, because it adds flavors similar to Worcestershire sauce. Other Spicy Olive balsamic vinegars that would be tasty added to hamburger are Traditional Aged 18 Year, Espresso, and Dark Chocolate.