Olive Oil

2 pounds russet potatoes, washed and scrubbed 1/2 tsp of salt 2 TB olive oil 1 1/2 to 1 3/4 cups of flour   Preheat oven to 400 degrees. Poke holes in potatoes. Bake them for 45 minutes to 1 hour. Potatoes should be very tender. Cool completely (1/2 hour). Remove the skins from the cooked potatoes and place them in a mixing bowl. Add the olive oil and salt and mash them very well. Don't puree them or else your gnocchi will be sticky. Add the flour and incorporate it into the potatoes.

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...

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...

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)

Roasted Pepper Salad Prep 15 Min Roast 45 Min Serves 8 Make Ahead 2 days 2 large plum tomatoes, seeded, coarsely chopped 1/3 c. pitted Kalmati olives, chopped 1 Tbsp. capers, rinsed and chopped 1 large clove garlic, crushed through a press Πtsp red pepper flakes 3 tsp. olive oil 4 different color bell peppers cut into 1-inch wedges 2 Tbsp.

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)

Cowboy Steaks Prep 10 minutes Grill 10 minutes Serves 6 3 Tbsp. chopped fresh cilantro 2 Tbsp. red-wine vinegar 2 tsp. olive oil 2 tsp. chili powder œ tsp. salt 1 œ lbs...

Organic Greens and Endive Salad Recipe from the Kansas Star Casino  2 cups pulled Endive Leaves 2 cups Organic Greens 4 TBSP Sherry Vinegar 2 TBSP brown Sugar 1 cup Extra Virgin Olive Oil Crumbled Blue Cheese  to taste Toasted Walnut Pieces to taste Honey Dates  (halved and pitted) Salt and Pepper   to taste   1.       Mix together sugar and vinegar, salt and pepper  then add olive oil and whisk  well. 2.       Place greens in a mixing bowl, add your vinaigrette and toss well.

Ingredients: Olive Oil  1 oz Garlic  1 tsp. Mushrooms  2 oz. Au Jus  3 oz. Brandy  1 oz. Basil  1 oz. Procedure for Preparation: 1. Heat oil, add garlic and sweat 2. Add mushrooms; sautee. 3. Add Au Jus, and reduce by half. 4. Add Brandy; flambé; add basil.

Wednesday - November 14, 2007 - 4 servings  1 1/2 tablespoons extra-virgin olive oil (EVOO) 2 1/2 tablespoons butter 2 medium onions 2 pints Brussels sprouts 1 teaspoon (about 1/3 palmful) ground allspice 1 tablespoon sage 4 cups chicken or vegetable stock 1 small radicchio 1 cup whole milk 1 cup quick-cooking polenta 1 box frozen butternut squash 2 teaspoons honey A dash freshly grated nutmeg 4 to 5 sprigs thyme 1/4 to 1/2 cup (about 1 to 2 handfuls)