Recipes

Ingredients 2 eggs 2 egg yolks 1 cup of sugar 2/3 cup of La Quinta blood orange or lemon olive oil (see note below) 4 tablespoons amaretto 2/3 cup cornmeal (finely ground) 2/3 cup all-purpose flour 1/2 tsp of baking powder 1 tsp salt Toasted pine nuts or sliced almonds Directions: Place eggs and yolks into the bowl of a mixer. Whip at high speed until thick and pale Add Sugar, still whipping until mixture has tripled in volume, about 2 minutes. Pour in oil and amaretto, still whipping until incorporated. Stir together corn meal, flour salt and baking powder. Using a rubber spatula, fold into batter. cape batter into an oiled 10 in. Spring form pan Scatter nuts over batter Bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean * Note * You can use half the amount of flavor olive oil with regular olive oil for a milder flavor.

Ingredients: 1 (9-ounce) fennel bulb with stalks 2 cups (1/2-inch) cubed peeled butternut squash 1 1/2 cups (1-inch-thick) slices parsnip 1 1/2 cups (1-inch-thick) slices carrot 1 tablespoon Blood orange olive oil 1 1/2 teaspoon chopped fresh rosemary 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Dash of freshly grated nutmeg Cooking spray 1/3 cup (1 1/2 ounces) freshly grated Parmigiano-Reggiano cheese (optional) Directions: 1. Preheat oven to 425° 2. Trim tough outer leaves from fennel. Cut fennel bulb in half lengthwise discard core. Cut each half into three wedges. Combine fennel and next ingredients in a large shallow roasting pan coated with cooking spray. Bake at 425° for 35 minutes or until vegetables are tender, stirring occasionally. Sprinkle vegetable mixture with cheese if desired. Yield: 6 serving (serving size about 3/4 cup vegetable mixture).

Ingredients: Soup: Cooking spray 2 cups thinly sliced leek (about 2 medium) 3 cups fat-free, less-sodium chicken broth 1 cup of water 2 cups (1/2-inch) cubed peeled sweet potato 4 cups chopped Swiss chard (about 1 bunch) 1/4 teaspoon freshly ground black pepper 1/8 teaspoon salt 1 (19-ounce) can cannelloni beans, rinsed and drained 2 tablespoon fresh lemon juice Pesto: 1/4 cup (1 ounce) grated Asiago cheese 1/4 cup chopped fresh parsley 2 tablespoon chopped walnuts 1 tablespoon chopped fresh sage 1 tablespoon Meyer lemon oil 1 garlic clove, peeled Directions: 1. To prepare soup, heat a Dutch oven over medium heat. Coat pan with cooking spray. Add leek to the pan, cook 8 minutes or until tender, stirring frequently. Stir in broth and 1 cup water, bring to a boil. Add potato, cook 10 minutes or until potato is tender. Stir in chard, pepper, salt, and beans, cook 3 minutes or until chard wilts. Remove from heat, stir in lemon juice. 2. To prepare pesto, place cheese and remaining 5 ingredients in a food processor, process until smooth, scraping sides of bowl occasionally. Ladle 1 cup soup into each of 6 bowls, top each serving with about 2 teaspoons pesto. Yield: 6 servings.

Ingredients: ¼ cup orzo pasta 1 pork tenderloin (about a pound) 1 tablespoon lemon pepper olive oil 4 ½ oz. to 16 oz. can San Marzano tomatoes 9 oz. pkg. frozen artichoke hearts 1 tablespoon tomato paste ¾ teaspoon salt ½ teaspoon sugar ¼ teaspoon rosemary chopped finely 1 cup frozen peas Directions: About 30 minutes before serving: Prepare orzo as directed and drain. Cut off any fat from pork; cut diagonally into thin slices. In non-stick 12 inch skillet over medium-high heat, cook pork slices in olive oil until browned on both sides, about 5 minutes. Remove pork to plate. In the same skillet over high heat, heat tomatoes with their liquid, frozen artichoke hearts, tomato paste, salt, sugar, and rosemary to boiling. Reduce heat to low; cover and simmer until artichoke hearts are heated through. Stir in orzo, frozen peas, and pork. Heat through. Makes 4 main- dish servings. Each serving: about 320 calories, 8 grams of fat, 74 mg cholesterol, 795 mg sodium.

Ingredients: 2 Cups diced English Cucumber 2 cups diced pears 2 Tablespoons LQ Olive Oil Co. Pear Balsamic Vinegar 2 teaspoons LQ Olive Oil Co. Meyer Lemon Olive Oil 2 Tablespoons Chopped Italian Parsley Salt and pepper 4 oz. romano cheese Romain lettuce Directions: Combine cucumber, pears, vinegar, parsley and olive oil. Season to taste with salt and black pepper. Serve topped with shaved Romano cheese spooned over crisp romaine lettuce.

Ingredients: 2 Skinless boneless chicken breasts 2 quarts of chicken stock 1 can diced fire roasted tomatoes (14.5 oz) 1/2 diced yellow onion 2 medium carrots small diced 2 potatoes small diced 1 can garbanzo beans (15 oz.) 1 tsp. tomato paste 1 Tbsp. La Quinta Olive Oil Co. Roasted Chile and Garlic Olive Oil 1 Tbsp La Quinta Olive Oil Co. Chili Lime Rub 2 Cloves garlic finely chopped 1 tsp salt 1/2 tsp pepper 1/4 cup chopped cilantro plus extra for garnish 1 lime 1/2 cup crumbled queso fresco Tortilla chips Directions: Rub chicken with chile lime rub, 1/2 tsp salt, and 1/4 tsp pepper. Heat olive oil in a saute pan, add chicken and cook until done. Cool and shred. In a 6 qt. pot add stock and next 9 ingredients. Add remaining salt and pepper plus cilantro. Cook 20 minutes, add shredded chicken and cook 10 Minutes until potatoes and carrots are tender. Squeeze 1/2 of the lime into soup. Slice the other half of lime in wedges, pour soup in bowls and top with a few tortilla chips, a wedge of lime and a sprinkle of cheese. From Liz Garza La Quinta Olive Oil Company

Ingredients:1 (1 pound) pork tenderloin, trimmed2 tablespoons whole-grain Dijon mustard1/3 cup chopped parsley3 thin slices Swiss cheese, halved1/3 cup chopped bread-and-butter pickles2 tablespoons La Quinta Olive Oil GARLIC CILANTRO Balsamic Vinegar1/4 teaspoon Kosher Salt1/4 teaspoon freshly ground pepperCooking sprayDirections:Preheat grill to medium-high heatCut a lengthwise slit down the center of the tenderloin two-thirds of the way through the meat. Open halves, laying tenderloin flat. Place tenderloin between 2 sheets of plastic wrap, pound to 1/2 inch thickness using a meat mallet or heavy skillet. Spread mustard over pork, drizzle balsamic vinegar over mustard. Sprinkle with parsley. Arrange cheese and pickles over pork in a single layer. Roll up, starting with long side; secure pork at 1-inch intervals with twine. Sprinkle with salt and pepper.Place the pork on a grill rack coated with cooking spray. Grill 20 minutes or until a thermometer registers 155 degrees, turning after 10 minutes. Remove from grill, drizzle with garlic cilantro balsamic vinegar and let stand for 5 minutes. Cut into 12 slices. Yield 4 servings.

Ingredients: 4 “ 6 Servings Prep time 15 minutes Cook time: 2 hrs 15 min 2 lbs red and yellow cherry tomatoes 3 tbsps Meyer Lemon Olive Oil 2 tsp kosher salt 1 lb. penne 6 oz fresh goat cheese Directions: Preheat oven to 250 degrees: Line 2 large baking sheets with parchment paper. Cut each tomato in half, place cut side up making one layer on baking sheets. Drizzle the tomatoes with 1 tbsp of the Meyer lemon olive oil and sprinkle with salt. Roast until tomatoes are dried around the edges but still moist, about 2 hrs. Crumble the goat cheese into large chunks and refrigerate until ready to serve the pasta. Cook pasta, reserve 1 cup of the pasta water for later use. Drain pasta, return to pot add tomatoes, goat cheese, basil, reserved pasta water and remaining 2 tablespoons of Meyer lemon olive oil. Toss well and season with salt and pepper.

Ingredients: 2 Tbsp Roasted garlic olive oil 1 medium onion minced 8 oz. mushrooms, sliced 1/2 cup hearty red wine 1 1/4 lb. frozen mini meatballs (about 32) 1 pkg (1.1 oz) mushroom brown gravy mix 3 Tbsp minced Italian parsley 4 Tablespoons Fig balsamic vinegar Directions: Bake meatballs in the oven according to directions. Set aside. Saute onion in roasted garlic olive oil. Add mushrooms, cook until tender. Stir in red wine, cook until liquid has almost evaporated, 3 minutes. Add 1 1/4 cup water, meatballs and gravy mix to red wine, reduce heat to low, cover. Simmer, stirring occasionally, until heated through about 15 minutes. Remove from heat and drizzle with Fig balsamic, top with parsley.