Avgelomono is a comforting Greek chicken, lemon, egg, and rice soup. It's an absolute favorite soups to enjoy on a chilly winter day.
Ingredients:
| 8 Cups | Chicken Stock or Broth |
| 1 Cup | Short Grain Starchy Rice |
| 2 Large | Shallots |
| 1 | Bay Leaf |
| 2 Large | Eggs |
| 1 Pound | Chicken Breast, cut in 1" cubes |
| 1/3 Cup | Lemon Juice, freshly squeezed |
| 1/3 Cup + 2 TBSP | INFUSED Baklouti Green Chili Fused Olive Oil |
| To Taste | Sea Salt & Freshly Ground Black Pepper |
Directions:
In a large stock pot, heat 2 tablespoons INFUSED Baklouti Green Chili Fused Olive Oil over medium heat. Add the diced shallots and saute until soft, approximately 2 minutes.
Add the chicken stock, chicken breast, bay leaf, and rice to the pot and bring to a simmer for approximately 30 minutes, or until the rice is very tender and the soup is slightly thickened.
In a heat proof bowl whisk together the eggs and lemon juice. Add one cup of hot stock to the egg and lemon mixture whisking constantly. Add the egg and lemon mixture back in to the stock pot while stirring constantly.
The soup will instantly thicken and become somewhat creamy. Simmer for an additional minute over medium heat stirring constantly. Remove the bay leaf, taste and adjust the seasoning with additional pepper, and salt if desired.
Serve each bowl with a healthy drizzle of INFUSED Baklouti Green Chili Fused Olive Oil.
Serves 6-8.
Ingredients:
| 4 Cups | Baby Arugula, washed and dried |
| 1/2 Cup | Any Extra Virgin Olive Oil (such as |
| 1/3 Cup | Pecorino Romano |
| 2 Large | Garlic Cloves |
| 1/4 Cup | Almonds, toasted and blanched (optional) |
| 1 TBSP | Lemon Juice, fresh-squeezed |
| To Taste | Freshly Ground Black Pepper |
Directions:
Combine all the ingredients in the bowl of a food processor or blender, and process until smooth.
Serve over pasta, with bread, on pizza, bruschetta, with grilled or roasted vegetables, in lasagna, with fish, over beans, etc..
Ingredients:
| 2 Cans | Tomato Puree, 28oz |
| 1/2 Cup | White Wine |
| 2 Cups | Chicken (or Vegetable) Stock |
| 2 Large | Red Bell Peppers, roasted, seeded, peeled, and chopped |
| 3 TBSP | Tuscan Herb Infused Olive Oil |
| 1 Medium | Yellow Onion, finely diced |
| 4 Whole | Garlic Cloves, minced |
| 1 Bunch | Fresh Basil, washed, dried, & torn (reserved 6 small sprigs) |
| 1 tsp | Dried Oregano |
| 1/2 Cup | Parmesan, grated |
| 1 Cup | Heavy Whipping Cream |
| To Taste | Kosher Salt & Freshly Ground Black Pepper |
Directions:
In a medium (5+ quart) heavy stock pot, heat one tablespoon of Tuscan Herb Infused Olive Oil over medium-high heat. Saute onion for about 3 minutes, until translucent. Add garlic and saute for another minute.
Add the white wine and reduce liquid by half. Add chicken stock, roasted peppers, tomato puree, basil leaves and oregano to the pot. Lower heat and simmer for 20 minutes.
Remove the pot from heat. Using an immersion blender, puree the hot soup until smooth and creamy in consistency. Stir in heavy cream and Parmesan. Adjust salt and pepper to taste.
Serve individual bowls of soup drizzled with approximately one teaspoon of Tuscan Herb Infused Olive Oil and a sprig of basil.
Serves 4-6.
Ingredients:
| 2 15oz Cans | Chickpeas, rinsed and drained (or 3 cups cooked chickpeas) |
| 2 Cans | Grated Carrots (5 to 6 medium carrots) |
| 2 Stalks | Celery, chopped |
| 4 | Green Onions, thinly sliced |
| 1/2 Cup | Fresh Parsley, chopped |
| 1/2 Cup | Sweet Chili Pepitas, toasted |
| 1/3 Cup | INFUSED Milanese Gremolata Olive Oil |
| 3 TBSP | INFUSED Sherry Reserva Specialty Vinegar |
| To Taste | Sea Salt & Freshly-Ground Black Pepper |
Directions:
In a medium serving bowl, combine the chickpeas, carrots, celery, green onions, parsley, and pepitas. Set aside.
To prepare the vinaigrette, in a small bowl, combine the INFUSED Milanese Gremolata Olive Oil, INFUSED Sherry Reserva Specialty Vinegar, salt, and pepper.
Whisk until blended and pour the dressing over the chickpea mixture. Add the toasted Sweet Chili Pepitas to the bowl and stir to combine. Adjust seasonings if desired.
For the best flavor, let the salad marinate for 30 minutes or even overnight in the refrigerator.
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Ingredients:
| 3/4 cup |
Water |
| 2 lbs | ripe peaches (about 6) |
| 1/2 med |
English Cucumber |
| 2 med |
jalapeno peppers |
| 1/2 med |
Red Onion |
| 1/4 cup | Fresh Basil |
| 1/4 cup | Lemon Juice, freshly squeezed |
| 2 TBSP | INFUSED Basil Olive Oil |
|
1/4 cup 1/4 cup 1 med To Taste |
INFUSED Peach White Balsamic Vinegar INFUSED Sherry Reserva Vinegar Avocado (for Garnish) Kosher Salt |
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