March Recipe Ideas

Mediterranean Food Anyone?

---

Balsamic Glazed Chicken

Juicy, sweet and savory

Ingredients

Balsamic chicken marinade

• ¼ cup SLO Olive Arbequina extra virgin olive oil

• 3 tablespoon SLO Olive Reserve Aged balsamic

• 1 tablespoon tomato paste

• 1 teaspoon Big Sur honey

• 1 lemon, juice of one lemon

• 4 to 5 large garlic cloves, minced

• 1 tablespoon fresh thyme

• 1 teaspoon dried oregano

• ½ teaspoon sweet paprika

For the chicken

• 8 boneless and skinless chicken thighs, (about 1 ½ pounds)

• Kosher salt and black pepper

Directions

1. In a large mixing bowl, whisk together the olive oil, balsamic, tomato paste, honey and lemon juice. Add the garlic cloves, thyme, oregano and sweet paprika. Whisk again to combine.

2. Pat the chicken dry and season generously with kosher salt and black pepper on both sides.

3. Add the chicken to the mixing bowl and toss to coat with the balsamic marinade. Set aside briefly for a few minutes while you heat the oven (or if you have time, cover and refrigerate for a couple hours).

4. Heat the oven to 425 degrees F and adjust a rack in the middle.

5. Transfer the chicken to a baking dish or a heat-safe skillet. Bake on the center rack of the heated oven for about 25 to 30 minutes or until the chicken is fully cooked through (internal temperature of cooked chicken should register 165 degrees F).

Originally posted from www.themediterraneandish.com

---

Mediterranean Salad with Dijon Balsamic Vinaigrette

Sweet, Savory and Delicious.

Ingredients

Honey Dijon Balsamic Vinaigrette:

• ¼ cup SLO Olive Koroneki extra virgin olive oil

• ¼ cup SLO Olive Reserve Aged balsamic vinegar

• 1 tablespoon Big Sur honey

• 1 teaspoon Dijon mustard

• 1 clove garlic minced

• ¼ teaspoon salt

• pinch of cayenne pepper

Mediterranean Salad: (amounts vary based on the size of salad desired. Adjust to your own preference)

• Mixed salad greens

• Elki Black Olive tapenade

• Marinaded artichoke hearts

• Feta cheese

• Peppadew peppers or fire roasted red peppers

• Honey Dijon Balsamic Vinaigrette

Directions

Make the Honey Dijon Balsamic Vinaigrette:

• Combine all ingredients in a jar with a lid. Close the lid tightly and shake well. Store in the refrigerator. Shake well each time before using.

Assemble the salad:

• Layer desired amount of salad greens on a plate.

• Sprinkle with olive tapenade (a little goes a long way), and then top with artichoke hearts, feta cheese, and peppers.

• Lightly drizzle with Honey Dijon Balsamic Vinaigrette and give a light toss.

---

Creamy Hummus

Creamy and Dreamy

Ingredients

• 1½ cups cooked chickpeas, drained and rinsed

• ⅓ cup smooth tahini*

• 2 tablespoons SLO Olive Koroneiki extra-virgin olive oil

• 2 tablespoons fresh lemon juice, plus more to taste

• 1 garlic clove

• ½ teaspoon sea salt

• 5 tablespoons water, or as needed to blend

• Paprika, red pepper flakes, and/or fresh parsley, for garnish

• Warm pita bread , and/or veggies, for serving

Instructions

1. In a high-speed blender, place the chickpeas, tahini, olive oil, lemon juice, garlic, and salt. Use the blender baton to blend until very smooth, adding water as needed to blend, and/or to reach your desired consistency.

2. Transfer to a serving plate and garnish with added garbanzo beans, paprika, red pepper flakes, and/or fresh parsley. Serve with warm pita and veggies, as desired.