Olive Oil

1 large butternut squash peeled and diced small 2 shallots chopped ¼ cup olive oil & salt & Pepper 1 cup chopped walnuts 1 cup chopped sun dried cranberries 1 cup crumbled blue cheese 2 sprigs chopped fresh rosemary Notes and Procedure: Toss diced shallots & squash with olive oil and season with salt & pepper, then roast in a 350 degree oven till tender, remove and let cool. When cool add remaining ingredients and re season if necessary.

6 - 8 Roma tomatoes, seeded and diced 1/2 cup fresh milk mozzarella cheese Teaspoon oregano 1 1/2 teaspoon Pepper Salt to taste 1/4 cup balsamic vinegar 1/2 cup olive oil 8 - 10 finely chopped basil leaves 4 - 5 chopped mint leaves Mix ingredients together, then leave for one hour at room temperature.

For the toasted bread: 3 c. day old Baguette Bread torn into nice bite sized cubes ¼ c. olive oil 2 garlic cloves finely minced   For the vinaigrette: 1 tsp finely minced shallots ¼ c. olive oil 2 tblsp white balsamic vinegar ½ tsp Dijon mustard Salt and pepper to taste   For the salad: 2 medium tomatoes ripened and cut into wedges...

Lemon Rice from Pinches and Dashes by the Junior League of Wichita   Lemon Dressing: 1/3 cup extra virgin olive oil 1/4 cup fresh lemon juice 1/4 cup chopped flat leaf parsley 1 Tablespoon chopped fresh mint 1 Tablespoon chopped fresh oregano 1 garlic clove, minced Rice: 1 cup brown rice 2 cups chick-peas, rinsed 6 ounces crumbled feta cheese 1/2 cup finely chopped...

Watermelon and Red Onion Salad 6-8 slices ripe watermelon (1/3" thick by 2-3" triangles or squares) 6-8 thin slices red onion ¼ c. crumbled Feta cheese 3 tbsp Pomegranite Vinaigrette Layer slices of watermelon with the red onion, then drizzle vinaigrette over the top and finish with feta cheese. (OPTIONAL-you may also add toasted pine nuts or arugula for a more complex salad) Pomegranite Vinaigrette 1 tbsp Pomegranite infused Balsamic Vinegar 1 tbsp Pomegranite Molasses ½ tsp dijon mustard 3 tbsp olive oil S & P to taste Mix first three ingredients, then slowly drizzle in olive oil until emulsified.

Mele Gorgonzola Insalata 8 oz baby greens or salad mix 2 oz lemon vinaigrette 2 oz roasted red pepper 1 oz candied pecans 2 oz gorgonzola cheese 1 chopped apple Toss greens and lemon vinaigrette in mixing bowl. Transfer to a chilled plate and top with peppers, candied pecans, chopped apple and cheese. Add your favorite protein and enjoy! Lemon Vinaigrette Dressing 2/3 C olive oil ½ C sugar 1/3 C fresh lemon juice 1 t lemon zest 2 t fine chopped onion ¼ C poppy seed 1 T Dijon mustard ½ T salt Process olive oil, sugar, lemon juice, chopped onion, Dijon mustard and salt in blender until smooth.

Spaghetti al Sugo di Pomodoro   2 celery stalks - minced 1 small yellow onion - minced 1 medium carrot - minced 1/2 cup extra virgin olive oil 1 15 oz can tomato sauce salt to taste 1 14 oz package spaghetti parmesan to taste   Start a pot of water boiling for the spaghetti. Put the minced celery, onion, carrot, and extra-virgin olive oil into a large skillet and cook over low heat, stirring frequently for five minutes or until the vegetables are tender.

Garlic Zucchini Pasta Ingredients 2 Zucchini (Assume 1 per serving) 1/3 Cup Extra Virgin Olive oil 1 Tablespoon Minced Garlic 1 Teaspoon Chili Flakes Fresh Herbs to taste (Basil, Thyme, Whatever you like) 1/2 Cup Grated parmesan cheese Salt & Pepper to flavor In a medium pan, heat olive oil, add garlic, chili flakes, and herbs you have selected. Let sautŽ for 2-4 minutes.

Ingredients: 3 small zucchini and 3 yellow squash, cut lengthwise into 1/4-inch-thick strips (much easier with mandolin slicer) 2 tbsp Olive oil 3 ounces goat cheese, at room temperature 1/8 tsp kosher salt 1 Tbsp finely chopped oil-packed sun-dried tomatoes, well drained Heaping 1/2 tsp fresh thyme, chopped 2 Tbsp freshly grated parmesan 1 garlic clove Instructions: Heat a gas grill to...

The pizza dough (adapted from SmittenKitchen.com)   1 1/2 cups all-purpose flour 1 tsp. salt 1/2 cup warm water 1 tsp. active dry yeast 1 tbsp. extra virgin olive oil   Pesto (homemade or store-bought) Fresh mozzarella 2 sliced tomatoes Salt & pepper to taste   Preheat oven to 450 degrees. In a small bowl, add the water and sprinkle the yeast on top and let sit until foamy - about 10 minutes. Meanwhile, mix dry ingredients in a medium-sized bowl.

Lemon Rice from Pinches and Dashes by the Junior League of Wichita   Lemon Dressing: 1/3 cup extra virgin olive oil 1/4 cup fresh lemon juice 1/4 cup chopped flat leaf parsley 1 Tablespoon chopped fresh mint 1 Tablespoon chopped fresh oregano 1 garlic clove, minced Rice: 1 cup brown rice 2 cups chick-peas, rinsed 6 ounces crumbled feta cheese 1/2 cup finely chopped...

Mele Gorgonzola Insalata 8 oz baby greens or salad mix 2 oz lemon vinaigrette 2 oz roasted red pepper 1 oz candied pecans 2 oz gorgonzola cheese 1 chopped apple Toss greens and lemon vinaigrette in mixing bowl. Transfer to a chilled plate and top with peppers, candied pecans, chopped apple and cheese. Add your favorite protein and enjoy! Lemon Vinaigrette Dressing 2/3 C olive oil ½ C sugar 1/3 C fresh lemon juice 1 t lemon zest 2 t fine chopped onion ¼ C poppy seed 1 T Dijon mustard ½ T salt Process olive oil, sugar, lemon juice, chopped onion, Dijon mustard and salt in blender until smooth.

Warm Mango Salsa Add a sweet, exotic flavor to grilled fish or poultry. Active Time: 30 Start to finish: 30 Servings: 6 Ingredients: 2 each or 2½ cups Firm, fresh mangos 2 tbspFresh red pepper, diced 1 tbsp Fresh garlic, chopped ¼ cup Red onion, diced 1 tbsp Olive oil ¼ tsp Crushed red pepper flakes 3 tbsp Light corn syrup 1 tbsp Granulated sugar 2 each or 2 tbsp Scallions, chopped ¼ cup Cilantro, chopped...

The Junior League of Wichita released a new cookbook with all sorts of great recipes.  The book's called "Pinches and Dashes" - Here are some that were featured on Eyewitness News at Noon. www.pinchesanddashes.org Gorgonzola Pesto & Sun-Dried Tomato Spread Category: Starters Number of servings: 24 pieces Prep time: 5 minutes, plus cooling time Cook Time: 6 minutes 2 tbsp olive oil 1 (8 ounces) jar sun-dried tomatoes, drained and chopped 2 garlic cloves, minced 1 tsp dried thyme 8 ounces cream cheese, softened 4 ounces Gorgonzola cheese, crumbled 2 tbsp chopped fresh chives 24 (¼-inch)

Spaghetti al Sugo di Pomodoro   2 celery stalks - minced 1 small yellow onion - minced 1 medium carrot - minced 1/2 cup extra virgin olive oil 1 15 oz can tomato sauce salt to taste 1 14 oz package spaghetti parmesan to taste   Start a pot of water boiling for the spaghetti. Put the minced celery, onion, carrot, and extra-virgin olive oil into a large skillet and cook over low heat, stirring frequently for five minutes or until the vegetables are tender.

1 large butternut squash peeled and diced small 2 shallots chopped ¼ cup olive oil & salt & Pepper 1 cup chopped walnuts 1 cup chopped sun dried cranberries 1 cup crumbled blue cheese 2 sprigs chopped fresh rosemary Notes and Procedure: Toss diced shallots & squash with olive oil and season with salt & pepper, then roast in a 350 degree oven till tender, remove and let cool. When cool add remaining ingredients and re season if necessary.

¾ c. diced onion ¾ c. diced celery 1 ½ c. diced butternut squash 4 c. low sodium chicken broth 2 tbsp olive oil 2 tbsp unsalted butter 1 ½ c. parboiled white rice ¾ c. wild rice ¼ c  toasted and chopped pecans 1 tbsp fresh chopped sage 1 tbsp fresh chopped parsley 1 c. dried tart cherries   Over medium heat melt butter with olive oil in 6 qt sauce pot. Add Squash and sauté...

Watermelon and Red Onion Salad 6-8 slices ripe watermelon (1/3" thick by 2-3" triangles or squares) 6-8 thin slices red onion ¼ c. crumbled Feta cheese 3 tbsp Pomegranite Vinaigrette Layer slices of watermelon with the red onion, then drizzle vinaigrette over the top and finish with feta cheese. (OPTIONAL-you may also add toasted pine nuts or arugula for a more complex salad) Pomegranite Vinaigrette 1 tbsp Pomegranite infused Balsamic Vinegar 1 tbsp Pomegranite Molasses ½ tsp dijon mustard 3 tbsp olive oil S & P to taste Mix first three ingredients, then slowly drizzle in olive oil until emulsified.

For the toasted bread: 3 c. day old Baguette Bread torn into nice bite sized cubes ¼ c. olive oil 2 garlic cloves finely minced   For the vinaigrette: 1 tsp finely minced shallots ¼ c. olive oil 2 tblsp white balsamic vinegar ½ tsp Dijon mustard Salt and pepper to taste   For the salad: 2 medium tomatoes ripened and cut into wedges...

These remind us of stuffed potato skins minus the potato. They're a bit upscale—fantastic for gourmet BBQs. POINTS® Value:    2 Servings:  4 Preparation Time:  12 min Cooking Time:  10 min Level of Difficulty:  Easy Ingredients 4 medium portobello mushroom(s), caps, stems removed, wiped clean with a damp paper towel     2 tsp balsamic vinegar     1 spray(s) olive oil cooking spray     2 cup(s)