Enjoy a few of our delicious recipes and email us for more. Simple Roasted Asparagus Thomas Carlisle/N.Y.C fan Serves 4 1 lb. fresh asparagus 3 tablespoons Smoked Olive Oil Salt Pepper   Instructions Preheat oven to 375 degrees. Thoroughly wash asparagus and allow to dry.  Trim off and discard the tough ends of the asparagus.  Spread asparagus on cookie sheet or pan.  Coat with 2 tabblespoons Smoked Olive Oil and sprinkle with salt & pepper.  Cook for approximately 20 minutes.  Drizzle with remaining Smoked Olive Oil to taste (can also be grilled). Chile Chicken Stew (Heat level: mild) Peppahead Serves 4 This is a hearty bowl of comfort. I use the Dixon chile powder from New Mexico for best results. Substitute Hatch or Chimayo red chile. “The Smoked Olive” Sonoma Oil adds a delicious smoky background to this dish. The Chicken: 1 lb. chicken breast, skinned, boned 1 teaspoon Dixon medium hot red chile powder 2 teaspoons cumin powder, roasted 2 teaspoons white pepper, freshly ground 2 teaspoons sea salt 2 tablespoons Sonoma Smoked Olive The Stew: 1 yellow onion, chopped 4 garlic cloves, minced 2 celery stalks, chopped 2 teaspoons Dixon medium hot red chile powder 1 teaspoon cumin powder, roasted 1 teaspoon Mexican oregano 2 teaspoons white pepper, freshly ground 1 qt. chicken stock, low sodium 1 carrot, chopped 1 large russet potato, cut into 2 inch cubes 1 zucchini squash, chopped 1 lg. bay leaf sea salt to taste Garnish with chopped cilantro and lime wedges Instructions: 1. Cut up the chicken into bite size pieces and place in a bowl. Combine seasonings and sprinkle over chicken, tossing to evenly coat the meat. 2. Preheat oil in a heavy 4 qt. pot over medium high heat. Add the chicken and sauté until evenly cooked, about 8–10 minutes. Remove chicken with a slotted spoon to a bowl and set aside. 3. Sauté the onion and garlic in the pot for 5 minutes. Stir in the celery and cook for about 3 more minutes. Add the chicken and its juices and mix well. 4. Stir in the stock, bay leaf, carrot and potato and bring to a boil. Add the zucchini, cover and reduce heat to low. Simmer for 25 minutes. Taste test and adjust seasoning if needed. Garnish each bowl with cilantro and a squeeze of lime. Serve with a good warm bread or tortillas. For an amazing assortment of chili powders, sauces & BBQ rubs visit: www.peppahead.com Char's Smoked Hummus Char/Sonoma fan 2 – 14 oz cans garbanzo beans, drained (reserve the liquid) 4 tablespoon tahini sesame seed paste ( found in foreign foods section) 4 tablespoon Smoked olive oil (Char prefers pecan flavor) 4 cloves garlic, peeled & diced 2 tablespoon lemon juice 1 teaspoon sea salt or table salt 1/8 teaspoon red pepper flakes 1 teaspoon black pepper Instructions: In a blender, combine ingredients one at a time.  If consistency is too thick, add a small amount of reserved bean liquid.  You may adjust the other ingredients to taste.  Place in bowl & garnish with a dash of paprika.  Serve with crackers or crusty bread.  Be creative and ENJOY! — Char Char’s smoked hummus is fabulous!!  It gets rave reviews from everybody…including people who used to think hummus was boring!  — Al & Brenda Southwestern Wrap (Heat level: mild) Peppahead Serves 4 1 lb. pork tenderloin, trim sheath and fat 3 tablespoons tequila 1 teaspoon cumin powder 1 tablespoon New Mexican red chile powder, medium hot 3 garlic cloves, minced 2 teaspoons sea salt 2 tablespoons Sonoma Smoked Olive 1 onion, halved and thinly sliced 1 green bell pepper, chopped coarse 12 cherry tomatoes, cut in half warm flour tortillas lime wedges Instructions: 1. Quarter the pork tenderloin lengthwise and slice across the strips to 4 inch thickness. In a mixing bowl combine Tequila, cumin, chile, garlic and sea salt. Toss the pork in the mixture until evenly coated and marinate for 30 minutes. 2. Heat oil in a large heavy skillet over medium high heat. Saute the pork for 5 minutes and then stir in the onion, green pepper and tomatoes and cook until onions are tender. Serve with a squeeze of lime, wrapped in warm tortillas. Add your favorite salsa if desired. For an amazing assortment of chili powders, sauces & BBQ rubs visit: www.peppahead.com Cool Buckwheat Noodles, Shredded Chicken, Asian Pear & Shiitake Mushrooms with Santa Fe Smoked OliveOil Chef Brenda La Noue The Original Secret Kitchen Serves 4-6 Dressing 2 tablespoons Santa Fe Smoked Olive Oil 2 tablespoons seasoned rice vinegar 1 teaspoon fresh ginger, minced 1 teaspoon cracked pepper 2 tablespoon cilantro, cleaned, chopped 1 teaspoon toasted black sesame seeds 1 teaspoon salt Salad Components 8 oz. buckwheat noodles, cooked and cooled 1 chicken breast, steamed, shredded 8-9 shitake mushrooms, seasoned, baked cut very thin 2 Asian pears, pealed, sliced thin 1/2 red pepper, cut very thin 1 green scallion, thinly sliced Instructions: Combine the dressing ingredients in a small mixing bowl and blend well. Set aside. Toss the noodles, chicken, mushrooms and pears with the rest of the ingredients in a large bowl. Add the dressing, and continue to toss gently. Garnish with cilantro stems with leaves, green scallions and a few red pepper strands. *Note: This is a perfect small meal for a late, warm summer evening. Smokin’ Deviled Eggs (These are not your grandmother's deviled eggs!) Dan Olsen/Tempe, AZ fan 6 large eggs 1/2 cup real mayonnaise 2 teaspoons Smoked Olive Oil 1/2 teaspoon salt 1/2 teaspoon fresh ground pepper minced fresh chives (optional) ground paprika Instructions: Hard boil eggs.  Slice cooled eggs in half lengthwise and pop yolks into a small mixing bowl.  Mash with a fork until smooth.  Add the mayonnaise, Smoked Olive Oil, salt & pepper to the yolks and mix well.  Spoon equal amounts of the yolk mixture back into the halved egg whites.  Sprinkle with paprika and/or minced fresh chives.    Smoked Olive Oil combines incredibly well with eggs!  It’s fun to watch people try to figure out why these deviled eggs taste so special.   Grilled Nectarines Accented with a Few Crumbles of Gorgonzola Dolce & a Drizzle of Smoked Olive Oil Chef Brenda La Noue The Original Secret Kitchen Serves 4-6 3 ripe nectarines, cut in half *Optional (Use fresh or grilled) 3 tablespoons gorgonzola dolce, crumbled 7-5 purple ruffled basil leaves 2 teaspoons Smoked Olive Oil Instructions Spray your clean grill bars with a slight mist of vegetable spray (Pam) and heat up the grill to medium high heat. Once the grill is heated, place each nectarine half on the grill and cook for 2-3 minutes. Place one to two nectarines on individual plates. Garnish with a light drizzle of Smoked Olive Oil, a few gorgonzola crumbles and purple basil leaves. *Note: Serve at room temperature for better flavor. Grilled Shrimp Karen O'Malley/San Francisco fan 1 lb. shrimp 3 tablespoons Smoked Olive Oil salt pepper   Instructions Soak bamboo skewers for approximately 5 minutes.  Peel and devein shrimp, leaving tails on if desired.  Thread shrimp on skewers and baste with approximately 2 Tbsp Smoked Olive Oil. Sprinkle with salt & pepper. Grill over high heat for approximately 2-3 minutes on each side, or until opaque.  Make sure to flip the skewers only once.  Drizzle with remaining Smoked Olive Oil, or to taste*.  Excellent as an appetizer, main dish or on salads.  Shrimp can also be broiled until opaque (approximately 2-3 minutes per side).     *Flavor mellows with cooking; most people prefer to drizzle with additional oil. Smoky Braised Collard Greens Chef Brenda La Noue The Original Secret Kitchen If you substitute the smoked olive oil in place of the traditional smoked ham hocks, you not only can cut calories but also will taste a lighter cleaner essence of smokiness which makes the collard greens most interestingly delicious! Serves 4 3 leafy collard greens, washed (cut into bit sezed pieces) 2 Walla Walla onions, quartered 1 jalapeno, thinly sliced 2 garlic cloves, minced 1 teaspoon salt 1 teaspoon cracked pepper 2 teaspoons canola oil 2 teaspoons Smoked Olive Oil Instructions Combine the collard greens with the Walla Walla onions, jalapenos and garlic with the canola oil in a medium size sauté pan. Cook over a low heat until the vegetables start to caramelize. Add the water and let it continue to cook over a low heat for 30 minutes until the greens are softly wilted. Once the collard greens are done, season the greens with salt and pepper to taste. Garnish with a light drizzle of Smoked Olive Oil and serve. *Note: This would be a nice dish to pair with slow grilled sweet potatoes with a dash of tamari sauce. Summer Beet, Yukon Gold Cucumber Salad With Smoked Oil and Truffle Salt Chef Brenda La Noue The Original Secret Kitchen Serves 4-6 Dressing 1/4 cup plain yogurt 3 tablespoons mayonnaise, (vegan optional) t teaspoon Whole Spice truffle salt 1 teaspoon cracked pepper 1 teaspoon *Whole Spice dehydrated honey (*optional, brown sugar) 1 teaspoon Dijon mustard Salad 3 beets, boiled, peeled, large diced 2 Yukon gold potatoes, boiled, cleaned and medium diced 1 cup Italian parsley 2 green scallions, thinly sliced 1/2 English cucumber Instructions Combine the dressing ingredients in a small mixing bowl and blend well. Set aside. Toss the beets, Yukon golds, cucumber, parsley, and green scallions together in a large salad bowl. Add the dressing and continue to toss gently. Garnish with a light drizzle of Smoked Olive Oil and chopped parsley. *Note: Serve at room temperature for the ultimate flavor. Smoky Burgers Jim DeLuca/Dallas, TX fan Serves 4-6 1 lb. extra lean beef or turkey 4 tablespoons Smoked Olive Oil 1 large yellow onion 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon dried oregano, thyme and/or parsley (optional)   Instructions Combine 3 tablesoons Smoked Olive Oil, salt, pepper and herbs with beef or turkey.   Form into 4 to 6 patties.  Grill over high heat to desired doneness.  Meanwhile, thinly slice onion and sauté in 1 Tbsp Smoked Olive Oil over medium heat for approximately 4 minutes.  Spoon onions over  burgers and drizzle with remaining oil to taste.  (Serve with the usual fixings, with or without buns) The Ultimate Decadent Baked Yukon Gold Potato with Smoked Olive Oil and Truffle Salt Chef Brenda La Noue The Original Secret Kitchen When you are in the mood for something decadent and mouthwatering, try this easy recipe. Not only does it taste good, it is better for you and lower in calories! Serves 4 3-4 Yukon gold potatoes (baked or grilled until tender) 1 teaspoon Whole Spice truffle salt 1 teaspoon cracked pepper 2-3 teaspoons Smoked Olive Oil Instructions Place a warm potato on individual plates. Cut the potatoes in half. Season the potatoes with truffle salt and pepper to taste. Garnish with a light drizzle of Smoked Olive Oil and serve. *Note: Pair these delicious potatoes with salmon or pan-seared trout. Jamaican Chicken Stew with Smoked Olive Oil Carlos Mendoza/Santa Cruz fan Serves 4 1 cup uncooked rice (try red or brown!) 2 tablepsoons Sonoma Smoked Olive Oil 1 tablespoon Santa Fe Chile Smoked Olive Oil 1 cup chopped yellow onion 2 large cloves garlic, minced 1 lb. boneless, skinless chicken breast, cut into bite-size pieces 1 teaspoon curry powder 1/2 teaspoon dried thyme 1/2 teaspoon ground allspice 1/2 teaspoon cracked red pepper 1/2 teaspoon cracked black pepper 1/4 cup dry red wine 2 tablespoons capers 1 – 15 oz. can black beans, rinsed & drained 1 – 14.5 oz. can diced tomatoes; drained well fresh cilantro (optional) Instructions Prepare the rice according to package directions, omitting the salt & fat.  Keep warm.  Heat 2 tablespoons Sonoma Smoked Olive Oil in a large nonstick skillet over medium-high heat.  Add onions and garlic and sauté 2 to 3 minutes or until tender.  Combine chicken, curry, thyme, allspice, red pepper & black pepper in a bowl and mix well.  Add chicken mixture to the pan and sauté 4 to 5 minutes.  Stir in wine, capers, beans and tomatoes.  Cover and reduce heat to simmer for 10 minutes or until tender.  Serve over rice.  Drizzle 1 tablespoon (or to taste!) of Santa Fe Smoked Olive Oil and garnish with fresh cilantro.  Watermelon with Santa Fe Smoked Olive Oil with Mint, Mandarin Orange & Sea Salt Chef Brenda La Noue The Original Secret Kitchen Serves 3-4 4 cups watermelon, peeled and cut into bite-size cubes 1-2 teaspoons Santa Fe Smoked Olive Oil 2 teaspoons fresh juice of Mandarin orange 1 teaspoon sugar 2 tablespoons mint, sliced very thin 1 teaspoon sea salt Instructions Combine watermelon with Santa Fe Smoked Olive Oil, orange juice and sugar and toss. Next sprinkle with sea salt and mint. Allow flavors to develop for 10 minutes and then gently toss again. Serve as a side dish or appetizer. Turkey Panini Ray Handy/Palo Alto fan 2 slices ciabatta or French bread 1/4 lb. sliced turkey breast 2 tablespoons sun dried tomatoes 3 oz. sliced mozzarella 1 tablespoons & 1 teaspoon Smoked Olive Oil (approx)   Instructions Preheat pannini grill.  Spread one slice of bread with 2 tablespoons sun dried tomatoes.  Top with mozzarella and sliced turkey.  Drizzle Smoked Olive Oil on turkey and top with the remaining slice of bread.  Brush both sides of the panini with approximately 1 teaspoon Smoked Olive Oil.  Grill for 3 minutes, or until golden brown on the outside and warm inside. Dipping Sauce (Great for artichokes & asparagus) Veronica Sweet/Beverly Hills fan 1/2 cup real mayonnaise 1 tablespoon Smoked Olive Oil 1 teaspoon lemon zest 1/4 teaspoon fresh ground black pepper   Instructions Simply combine all the ingredients and you have a fabulous sauce for dipping artichokes and asparagus.  It’s so good ... it has even converted non-artichoke lovers! Fresh Basil & Smoked Olive Oil Pesto Lauren Daley/Santa Rosa, Ca fan 2 cups fresh basil leaves, tightly packed ½ cup freshly grated Parmesan-Reggiano or Romano cheese ¼ cup Smoked Olive Oil ¼ cup extra virgin olive oil 1/3 cup pine nuts 3 medium sized garlic cloves, minced Salt and freshly ground pepper to taste Instructions Combine the basil in with the pine nuts and pulse a few time in a food processor or blender (you may use walnuts instead of pine nuts, just pulse them a few times first before adding the basil). Add the garlic and pulse a few times more. Slowly add the olive oils in a constant stream while the food processor is on. Stop to scrape down the sides of the processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste. I used this pesto to make a pesto chicken pizza, using a whole wheat pre-baked shell; spread generously with pesto, cubed grilled chicken breast, jack cheese, parmesan, artichoke hearts, fresh basil and fresh corn kernels. Delicious! Oven Roasted Wild Mushrooms* with Garlic and Thyme Wild Willy/Petaluma, Ca fan Serves 3-4 ¼ lb. oyster mushrooms, cleaned ¼ lb. shiitake mushrooms, cleaned and halved ¼ lb. cremini mushrooms, cleaned and halved ¼ lb. porcini mushrooms, cleaned and halved 4 cloves of garlic, peeled and thinly sliced ¼ cup Sonoma Smoked Olive Oil 6 sprigs fresh thyme 2 tsp fresh thyme leaves Salt & freshly ground pepper to taste (a light sprinkle of truffle salt is killer!) *Note: any kind of mushroom will work (halve the larger styles) — to total approx. 1 lb. Instructions Preheat your oven to 375º F 1) Combine the mushrooms and garlic in a large roasting pan. Add the Sonoma Smoked Olive Oil and fresh ground pepper — stir well to combine and spread out evenly 2) Lay the sprigs of thyme over the mushrooms and roast in the oven until golden brown and all of the liquid is evaporated — 25 to 30 minutes, stirring occasionally. 3) Remove from the oven and stir in the chopped thyme and salt to taste. This is a great side dish to any roasted meats, mixed into your favorite pasta or as a fabulous topping on pizza (drizzled with a little more Smoked Olive Oil)! Pasta With Shrimp and Pesto Chef Cameron Koepke www.craigandsallys.com/ Serves 2-3 1 lb. dry pasta (your choice) ¼ lb. fresh basil ¼ cup pine nuts, toasted 2 teaspoons Sonoma Smoked Olive Oil 3 cloves of peeled garlic 2 roasted red peppers, skin and seeds removed 1 can of artichoke hearts, coarsely chopped 12 large shrimp, peeled and de-veined 2 tablespoons cooking oil (Canola) Salt and freshly ground pepper to taste Instructions For pesto, combine basil, pinenuts, Sonoma Smoked Olive Oil and garlic in food processor or blender and purée. In a large pot of boiling water, cook pasta per instructions, then drain and set aside. In a separate large sauté pan, heat the cooking oil and add the shrimp. Cook for 1 ½ minutes and add roasted peppers, artichokes and pasta. Heat lightly and toss with pesto, then serve. Smoked Fall Tomatoes filled with Herbs and Orzo Pasta Chef Brenda LaNoue www.thesecretkitchen.com 4 ea. medium vine ripened tomatoes 4 cups orzo pasta, cooked 1 ea. white onion, diced ½ ea. jalapeno, minced ¼ bunch flat leaf parsley, chopped 2 teaspoons fresh oregano, chopped 2 ea. garlic cloves, minced 2 teaspoons salt 1 teaspoon fresh cracked pepper 2 teaspoons red wine vinegar 2 teaspoons Smoked Olive Oil Instructions Preheat your oven to 350º F Wash tomatoes and dry with a paper towel Cut all the tops off of the tomatoes and hollow out the center of each; then place them upside-down on a paper towel to drain excess moisture Place the tomatoes on a sheet pan and bake in the over for 10 minutes, just to slightly roast the outside. Cool for 10 minutes. Toss the remaining ingredients with orzo in a shallow bowl. Fill each tomato with the pasta mixture Drizzle a few drops of Smoked Olive Oil over each tomato Great for a light dinner after a long day at work. I would like to suggest a nice Pinot Noir to pair with this delectable dish. The Leeks Brenda Buckles Serves 4 4 ea. leeks, all but 1” of the dark green cut off, trim the beard and cut in half length wise 2 tablespoons Santa Fe Chili Smoked Olive Oil 1 ½ cups chicken broth 2 tablespoons chopped fresh Italian parsley 2 tablespoons your favorite French vinaigrette Instructions 1) In a frying pan, heat the olive oil on medium high and sauté the leeks on both sides until lightly browned — about 5 minutes total. 2) Add the chicken broth, cover and simmer until leeks are tender, about 10 minutes 3) Remove the leeks to a serving plate and boil the remaining broth down to about ¼ cup. 4) Cool the broth, then add the vinaigrette. 5) When ready to serve, pour the liquid over the leeks and garnish with the parsley This dish is good warm, room temperature or cold!