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Rosemary-Scented Black Cherry Chicken with Rice Pilaf

By Julia M Ingredients 6-8 Chicken Breast Tenders Di Olivas All Natural Butter EVOO 1/2 C Chicken Broth 1-2 T Di Olivas Black Cherry Balsamic Vinegar 1/4 C (Dickinson’s) Black Cherry Preserves 10 Fresh or Defrosted Pitted Cherries Pinch of Rosemary Pinch of Onion Powder 1 T Cornstarch w/ 1 T Water (Optional) Steps: Rice … Continued

Pepper-Peach Chicken

Another original recipe from Maury H Ingredients 1 package Rossi Roasted Red Bell Pepper Pasta, cooked according to directions. 3 T Di Olivas EVOO (unflavored, Garlic or Roasted Walnut) 2T butter 4 split boneless, skinless chicken breasts 4 T flour 3-4 ripe peaches, peeled, cubed and slightly mashed (or 2c. canned peaches, drained and mashed) … Continued

Italian Style Green Beans

Another original recipe from Julia M. (When Julia made this, she only made one serving) Ingredients Fresh or frozen green beans (Julia prefers the Haricot Verts), about a handful per person Grape tomatoes, cut in half, about 6 tomatoes per serving Di Olivas All Natural Butter Flavored EVOO Di Olivas Sicilian Lemon Balsamic Vinegar about … Continued

Black Forest Chicken Fingers

Another original recipe from Julia M. Serves 3-4 Ingredients Marinade: 1/4 C Di Olivas All Natural Butter Flavored EVOO 2 T Di Olivas Dark Chocolate Balsamic Vinegar 2 T Di Olivas Black Cherry Balsamic Vinegar 1/4 C. Chicken Broth A few grinds each of salt and pepper 1 T. Light Brown Sugar 1-1b. chicken breast … Continued

Grilled Salmon

Here is an original recipe from our customer – Iva P. The hubby and I grilled some salmon last night with your oil & vinegar and it was really good! Ingredients 2 salmon fillets 2/3 cup soy sauce 4 cloves garlic, minced 4 tablespoons brown sugar 3 tablespoons honey 2 tablespoons Di Olivas Persian Lime … Continued

Spinach and pistachio pesto over Rossi Pasta and shrimp!

Another Di Olivas original inspired by Giada 1/2 C (about two handfuls) of pistachio in a food processor with a little salt and our New Chilean Arbequina EVOO Pulse until the nuts break down a little… since they are a little tougher than pinenuts Fill processor with spinach and a little salt… pulse while adding … Continued