Open Faced Steak Sandwiches | Sicilian Pasta with Spinach | Pollo con Pomodorini
Roast Garlic, Oregano and Lemon Lamb Chops | Balsamic Garlic Duck Breast with Peach Salsa
Penne Pasta, Marinated Tomato and Asparagus Salad | Pepper Oil and Basil Shrimp
Veal Chops with White Bean Salad | Salmon Steaks | Vegetable Platter
Cherry Balsamic Glazed Pork Chops | Benissimo Roasted Garlic Turkey | Mediterranean Classic Chicken

Open Faced Steak Sandwiches with Grilled Tomatoes and Arugula

4 aged N.Y. strip steak, sliced 1/4 inch thick
4 small tomatoes, sliced
1 red bell pepper
2 cups baby arugula leaves
1 T. red wine vinegar
3/4 cup Benissimo Roasted Garlic Oil
4 slices crusty bread
salt and pepper

Marinate steaks with 1/2 cup of Benissimo Roasted Garlic Oil. Grill steaks, tomatoes and bell pepper over medium-high heat and season with salt and pepper. Lightly brush the bread with Roasted Garlic Oil, toast on the grill, and place on a platter. Arrange the tomatoes, bell pepper, arugula and steak on top of the grilled bread. Drizzle with Roasted Garlic Oil, red wine vinegar and serve.

Serves 4

Sicilian Pasta with Spinach, Sun-dried Tomatoes, and Chillies

16 oz spaghetti
3 T. Benissimo Siciliano Oil
2 T. fresh oregano
1/2 teaspoon crushed red pepper chili flakes
6 oz baby spinach leaves
1/2 cup sun-dried tomatoes, cut in quarters
3/4 cup grated parmesan
salt and cracked black pepper

Cook the spaghetti until al dente. In a small pan, heat the Siciliano Oil over medium heat, add the oregano, chili flakes, cracked black pepper and cook for 2 minutes. In a serving bowl, pour oil mixture over pasta, add the spinach leaves, tomatoes, parmesan, and 1 tablespoon of salt. Toss and serve.

Serves 4

Pollo Con Pomodorini

Pan Seared Chicken Breasts with Pan Roasted Cherry Tomatoes and Basil

4 boneless skinless chicken breast cutlets or scaloppini
2 tbsp Benissimo Roasted Garlic Oil
Salt and freshly ground pepper, to taste
2 cloves garlic, peeled and thinly sliced

Season chicken breasts with salt and pepper. On high heat, add olive oil and garlic; cook until garlic is lightly browned. Remove garlic and set aside. Add chicken breasts to pan and sear for approximately 4 minutes per side, until juices run clear. Remove to serving platter and top with garlic. Keep warm

1 tbsp Benissimo Roasted Garlic Oil
1 clove garlic, minced
12 oz cherry tomatoes, sliced in half
2 tbsp fresh basil, chopped
2 tbsp fresh parsley, chopped
2 tbsp Instant Gourmet Rustic Italiano Blend seasoning
1/3 cup El Portillo Chardonnay, or your favorite

Warm Benissimo Roasted Garlic Olive Oil in a large skillet over medium heat. Add garlic to skillet; sauté for 1 minute. Remove pan from heat and add Chardonnay; allow to reduce for 1 minute, scraping up browned bits from bottom of pan. Add cherry tomatoes to the skillet. Season with Instant Gourmet seasoning. Cook until tomatoes soften, about 5 minutes. Add herbs, and stir lightly to combine. Spoon over and around chicken. Garnish with additional fresh parsley if desired.

Roast Garlic, Oregano and Lemon Lamb Chops

8 lamb chops, frenched
3 T. Benissimo Roasted Garlic Oil
1 lemon, zest and juice
2 T. fresh oregano, chopped
1 rosemary sprig
salt and pepper

Combine ingredients and marinate lamb chops for at least 1 hour. Grill to your liking and serve with green beans, feta cheese, lemon wedges and grilled pita bread.

Serves 4

Balsamic Garlic Duck Breast with Peach Salsa

4 duck breasts
5 T. Benissimo Balsamic Garlic Oil
3 T. fresh squeezed orange juice
1 T. ginger, chopped

4 peaches, peeled and diced
1 t. red chilli, minced
1/2 t. ginger, mincd
1 T. lime juice and zest of 1 lime
1 T. mint leaves, julienned

Coat and marinade duck breasts for at least 1 hour. For salsa; peel, cube and gently mix the peaches with lime juice, zest, chilli, ginger and mint. Cook the duck in a saute pan over medium heat to your liking. Leave it to rest for 5 minutes, slice, plate and top with the peach salsa.

Serves 4

Penne Pasta with a Marinated Tomato and Asparagus Salad

16 oz penne pasta
2 T. Benissimo Reserva Sherry Vinegar
3 T. olive oil
2 T. chives, chopped
2 T. parsley, chopped
1 pint grape tomatoes, cut in half
10 oz. asparagus, trimmed to 1 inch pieces, blanched
1/2 cup Spanish Manchego cheese
salt and pepper

Combine tomatoes, asparagus, chives, parsley, olive oil, Reserva Sherry Vinegar, salt and pepper in a large bowl. Add pasta to the tomato mixture, toss and serve.

Serves 4

Pepper Oil and Basil Stir-Fried Shrimp

2 lbs. raw shrimp, peeled and deveined
2 T. Benissimo Pepper Oil
1 red chilli, seeded and sliced
2 t. ginger, grated
4 cups baby spinach leaves
1 T. brown sugar
2 T. lime juice
1/2 cup basil leaves

Heat a frying pan over high heat, add the Pepper Oil, chillies, and ginger and saute for 1 minute. Add the shrimp and cook for 1 minute. Combine the sugar and lime juice and pour over the shrimp. Cook, stirring for 3 minutes. Add the spinach and the basil and serve with rice.

Serves 4

Veal Chops with a White Bean Salad and a Garden Fresh Vinaigrette

4 veal chops
4 T. Benissimo Mediterranean Garlic Oil
15 oz can white beans, drained and rinsed
2 large tomatoes, chopped
4 cups baby arugula leaves
1 small red onion, sliced

4T. Garden Fresh Vinegar
1/4 cup extra virgin olive oil
2 T. parsley, chopped
1 T. dijon mustard
salt and pepper

Marinate veal chops with Mediterranean Garlic Oil at least 1 hour and grill to your liking. Combine white beans, tomato, arugula, and onion in a large bowl. Whisk together the vinaigrette ingredients, toss lightly with the vegetables and serve with the veal chops.

Serves 4

Salmon Steaks

4 Salomon steaks about 1-1/2 thick
1 C Benissimo Balsamic Garlic Oil mixed with 1/4 C brown sugar, lemon juice and garlic powder

Place salmon steaks in re-sealable plastic bag, pour in 1 cup Balsamic Garlic and refrigerate 1 hour. Remove salmon steak from bag, reserving liquid for basting. Broil 6-8 minutes, baste once, turn continue broiling 5-7 minutes and baste.

4-6 servings

Vegetable Platter

Yellow squash
Red peppers
Grape tomatoes
Benissimo Roasted Garlic Oil

Slice all vegetables, heat 1/2 C Roasted Garlic oil in frying pan and sauté vegetable until tender. Serve alone, with rice or pasta. Toss with a little more Roasted Garlic oil and serve.

Cherry Balsamic Glazed Pork Chops

2 4 oz Boneless pork chops
1/3 cup Benissimo Cherry Balsamic Vinegar
1 teaspoon Sugar
1 teaspoon Cherry Preserves

Sauté the pork chops to an internal temperature of 140 degrees. Remove from the pan and keep hot. Add 1/3 cup Benissimo Cherry Balsamic vinegar and 1 teaspoon sugar to the pan. Heat to boiling and reduce by one half. Add 1 teaspoon cherry preserves to the reduced balsamic vinegar. Stir to combine. Add cooked pork chops to pan, coat with glaze and serve. Serve any remaining glaze on side.

Serves 2

Benissimo Roasted Garlic Turkey

1 Turkey
1 cup of Benissimo Roasted Garlic Oil

Preheat oven to 300 degrees. Place thawed turkey in 3 inch deep roasting pan. Shake Benissimo Roasted Garlic Oil well, and pour contents of bottle over the turkey, rubbing in the herbs and spices inside and outside of the skin. Place in oven and roast uncovered at 300 degrees, basting regularly until internal temperature reaches at least 170 degrees (verify using meat thermometer).

Mediterranean Classic Chicken

4-6 chicken breast halves
Or 4-6 Skinless boneless chicken breast halves
3/4 cup Benissimo Mediterranean Garlic Oil
1/4 cup honey

Place chicken breast in a shallow baking dish. Pour Benissimo Mediterranean Garlic Oil over chicken and marinate 2 hours, turning after 1 hour. Pre-heat oven at 350 degrees. Bake chicken breast at 350 for 50 minutes (or skinless, boneless chicken breast for 20 minutes) or until almost cooked through. Drizzle chicken with honey, finish cooking for 5 minutes (or until completely cooked) and serve.

Serves 4-6.