Supper Bowl – Chicken, Brown Rice, Microgreens and Pineapple
Slow cooker Chicken thighs with Manzanillo UP Extra Virgin Olive Oil and Sea Salt with Mediterranean Herbs and Spices. I added 2 cups Chicken Bone Broth about an hour into the cooking process. (Note: I used the broth and the rest of the chicken for a soup with Purple carrots, fresh parsley and Napa cabbage.)
Brown Rice cooked as directed, I used organic Vegetable Broth for the liquid instead of water, adding a little more broth to make it moist. Microgreens added on top just before serving. Add fresh pineapple on the side or dice and add it to your brown rice.
Drizzle a generous amount of your favorite Olive Oil on top and serve. Deliciously Simple.
Simply Delicious add about an ounce of Capizzano’s Honey Ginger Aged ^12 Year Balsamic Vinegar to Hot Water, it is a refreshing tea that is warming and comforting. If you enjoy ginger this is a great tea any time of the day.
If you want it cold add it to sparkling mineral water. No need to add any sweeteners it is naturally sweet from the Trebbiano Grapes and a touch of honey. Low glycemic index also.
One Cup (8 ounce serving)
Add about an ounce of Capizzano’s Honey Ginger Aged White Balsamic Vinegar
Stir and enjoy.
Capizzano Olive Oils & Vinegars – Pawcatuck CT and Watch Hill RI
Tomato and Nectarine Salad with Pepitas and Scallions
1 lb. Tomatoes, sliced
1 lb. Nectarines or Peaches, pitted, wedge cut
3 TB Extra Virgin Olive Oil (Limonato Fused or Picual EVOO)
3 TB fresh squeezed lime juice
Â½ tsp. Makai Sea Salt
5 cups Arugula
4 scallions, thinly sliced
4 TB StonyBrook Pepitas
1.Â Place tomatoes and nectarines or peaches in a large bowl; Whisk Extra Virgin Olive Oil and Lime juice together then drizzle on top. Sprinkle the Makai Sea Salt combine and toss gently.
Olives, Tomatoes and Artichoke Salad
Fresh Tomatoes, quartered, Artichokes, halved, our ‘La Abuela’ Recipe Olives from Spain, halved and Fresh snipped flat Parsley.
Dressing: Whisk together the Garlic Infused Olive Oil with our Sofi award winning Serrano Honey vinegar. Drizzle on top of the tomatoes, artichokes and olives.
Serve with a fresh baked crusty bread and a Dry Chenin Blanc or Sicilian Lemon Balsamic Spritzer. Enjoy.