BAKED EGGS IN PURGATORY

Ingredients:

3 Tablespoons Ultra-Premium Extra Virgin Olive Oil

1 small red onion diced (about 1 cup)

3 cloves garlic minced (about 1 tablespoon)

1 can reduced-sodium chickpeas (15 ounces), rinsed and drained

1(28-ounce) can diced tomatoes

1 teaspoon dried oregano

1 teaspoon kosher salt

Fresh ground pepper to taste

1/4 teaspoon red pepper flakes

5 ounces baby spinach

4 large eggs

1/2 cup Parmesan cheese freshly grated

fresh basil chopped

Baguette slices for serving

Instructions:

Place a rack in the center of your oven and preheat the oven to 375°F. Heat the olive oil in a large, ovenproof, nonstick skillet over medium-high. Add the red-pepper flakes and onion. Cook until the onion is translucent. Add the garlic and cook until it just begins to color, about 1 more minute. Stir in tomatoes, oregano, salt, pepper, basil, and chickpeas season with salt and pepper and turn the heat to medium-low and simmer for five minutes. Taste again and adjust seasoning. Stir in the spinach. Allow it to cook down, wilt for about a minute before using the back of a large soup spoon to make 6 divots into the tomato sauce. Carefully crack an egg into each divot without breaking the yolk. Cover the pan and let the eggs cook until set to taste, about 2 to 3 minutes for runny yolks (If the pan is not covered, the eggs won't cook through).

Drizzle additional olive oil as desired and sprinkle the Parmesan cheese over the whole dish.

Serve hot with baguette slices.

SPICY PORK LARB with JALAPENO FUSED OLIVE OIL

Ingredients:

1 tablespoon uncooked sticky rice

2 tablespoons Jalapeno Fused Olive Oil

1 pound ground pork

¼ teaspoon sugar

1 tablespoon fish sauce

1 lime (juiced)

3 shallots (peeled and thinly sliced)

3 scallions (chopped)

¼ cup cilantro

½ cup mint

Instructions:

In a dry wok or pan over low heat, toast the rice grains, stirring continuously until they turn golden and fragrant––about 10 minutes. Grind to a coarse powder in a mortar & pestle. Set aside.

Place your wok back over high heat until smoking. Add the olive oil and the ground pork. Stir-fry until the pork is browned, and add in the toasted rice powder, sugar, fish sauce, and lime juice.

Stir-fry for another minute, and then add in the chili, shallots, scallions, cilantro, and mint. Stir-fry for one more minute, and then taste for seasoning, adding more chili, sugar, fish sauce, and/or lime juice to your taste if needed.

Serve with sticky rice, steamed jasmine rice, and/or lettuce leaves.

STUFFED BAKED SALMON

Ingredients:

¼ cup of pitted Deliza Gordal Olives, chopped
1 red onion, finely chopped.

4 oz of chopped sundried tomatoes (about half a jar)

3 oz of Spinach

¼ cup Feta cheese

Salt

Black pepper

3 tablespoons of Spicy Calabrian Pesto Infused Olive Oil

4 – 6oz fillets of skinless salmon

Instructions:

Preheat oven to 375 degrees F.

Cover with foil a baking sheet – set aside.

In a bowl mix Gordal Olives, onions, sundried tomatoes, spinach and fetta cheese. Cut salmon in the center horizontally to create a pouch, rub salmon with 3 tablespoons of Spice Calabrian Pesto Infused Olive Oil along the inside and outside, season with salt and pepper. Stuff with mixture of olives, spinach, onion, feta cheese, sundried tomatoes.



Arrange fillets of salmon on baking sheet and bake until salmon is cooked through about 30-40 minutes. Serve hot over rice.