Recipes

1 15oz can chick peas or garbanzo beans, drained
1 small clove garlic
1 6oz portabella mushrooms, sauted
1/3c Basiks at Home Extra Virgin Olive Oil, plus more for pan
1 tsp and 3/4tsp Basiks at Home Hunters Blend
3-4 warm pita pockets; cut into quarters

In a small saute pan heat 2 tbsp olive oil over medium heat, add mushrooms and 1tsp Hunters Blend. Cook down until mushrooms are soft and reduced down to 1/2 amount about 4-5 minutes. Cool completely.

Add drained chickpeas, garlic, cool mushrooms, and 3/4 tsp Hunters Blend to food processor fitted with a steal blade. Process while adding the olive oil in a steady stream through the feed tube. Continue to process until smooth, adding additional olive oil if desired for creamier texture. Remove from processor to a serving bowl. Sprinkle with additional Hunters Blend for taste and serve immediately with warm pita or refrigerate for later use. Serves 4

**drizzle additional 1 TBSP Wild Mushroom and Sage or Lemon or Tuscan Herb Olive Oil or Walnut Oil over top in the serving dish if desired.
**can be made with Original Blend if desired.

1 TBSP butter
¾ cup almonds, slivered
1 lb. spinach, rinsed and torn into bite size pieces
1 cup dried cranberries
2 TBSP toasted sesame seeds
1 TBSP poppy seeds
2 tsp Basiks at Home™ Original Blend
¼ cup Basiks at Home™ Honey Ginger Balsamic
½ cup Basiks at Home™ Extra Virgin Olive Oil

In a medium pan, melt butter. Cook and stir almonds in butter until lightly toasted. Remove from heat and let cool. In a large bowl, combine the spinach with the almonds and cranberries. In a medium bowl, whisk together the sesame seeds, poppy seeds, Original Blend, vinegar and oil. Toss with spinach just before serving.

3 lb. bag new potatoes, quartered
1 lb. fresh green beans, cut into bite sized pieces
1/3 cup Basiks at Home™ Extra Virgin Olive Oil or Lemon EVOO
2 ½ TBSP Basiks at Home™ Aged Traditional Balsamic Vinegar
1 TBSP Dijon mustard
½  tsp Basiks at Home™ Original Blend

In a large saucepan, add potatoes to enough water to cover. Bring to a boil, and boil for 8 minutes. Add green beans, return to a boil, and cook for 2 minutes. Drain and cool slightly. In a small bowl, whisk together olive oil and next 3 ingredients. Pour over potato mixture, tossing gently to coat. Cover and chill.

2/3 cup pecan halves
¼ cup Basiks at Home™  Aged Traditional Balsamic Vinegar
Dash of cinnamon
2 TBSP sugar, divided
5 oz. spring mix salad greens
¼ cup Basiks at Home™ Extra Virgin Olive Oil
1 t. Dijon mustard
1/8 tsp Basiks at Home™ Original Blend
1 medium pear, thinly sliced
¼ cup shredded Parmesan cheese

In large skillet, cook pecans, 2 TBSP Basiks at Home™ aged traditional balsamic vinegar, and cinnamon over medium heat until toasted. Sprinkle with 1 TBSP sugar. Cook 2-4 minutes. Spread on foil to cool. Place salad greens in a large bowl. Combine the Basiks at Home™ extra virgin olive oil, mustard, Basiks at Home™ Original Blend and remaining vinegar and sugar, drizzle over greens and toss to coat. Arrange the greens, pear slices and pecans on salad plates. Sprinkle with cheese.

4 boneless, skinless chicken breast halves (about 1 1/4 pounds)

1 TBSP Basiks at Home™ Italian Table Blend, divided

1 TBSP Basiks at Home™  Extra Virgin Olive Oil

1 small onion, chopped

1 slice(s) bacon or pancetta, chopped

1 cup(s) thawed frozen green peas

1/3 cup(s) dry white wine or chicken broth

1 jar(s) Four Cheese Pasta Sauce

Chopped fresh parsley (optional), for garnish

Freshly grated Parmesan Cheese, for garnish if desired

Directions

Heat olive oil in 12-inch nonstick skillet over medium-high heat and brown chicken seasoned with 1 teaspoon Basiks at Home™ Italian Table Blend., about 5-7 minutes. Remove chicken and set aside. Cook onion, bacon, and peas in same skillet, stirring occasionally, 6 minutes or until bacon is crisp and onion is tender.

Stir in wine/broth and cook on high 2 minutes. Stir in Four Cheese Pasta Sauce and remaining 2 teaspoons of Basiks at Home™ Italian Table Blend and cook 3-4 minutes, until just ready to boil. Reduce heat to low, return chicken to skillet and simmer covered 5 minutes or until chicken is thoroughly cooked.

Sprinkle, if desired, with more Basiks at Home™ Italian Table Blend, chopped fresh parsley and freshly grated parmesan cheese.

3 lbs fresh or frozen chicken wings, if frozen; thaw in fridge

3 TBSP Basiks at Home Spice Wings and More Blend.

4 TBSP Basiks at Home Extra Virgin Olive Oil (may substitute Walnut Oil)

 

Preheat oven to 450 degrees. Pour 2 TBSP Olive Oil in shallow baking

dish, coating the bottom of the pan. Arrange chicken in the bottom of the

pan without pieces touching if possible. Drizzle remaining 2 TBSP olive

over the chicken, then sprinkle 3 TBSP BAH spice blend evenly over the wings.
Using tongs turn each piece and sprinkle remaining spice evenly over the 2^nd side.
 Place pan in the middle of the oven and cook 12 minutes, until skin is golden brown.
Remove from oven and turn the wings over using tongs, return wings to oven and continue

cooking 10-12 minutes until skin is brown and juices run clear.

Remove from oven and serve immediately. Serves 4-6.

Toss and Serve with Blue Cheese Dressing and/or celery sticks if desired.

1 cup Basiks at Home Extra Virgin Olive Oil
2 TBSP Italian Blend
1 TBSP parmesan cheese (for best results use fresh shredded parm, not grated)
Crusty Italian bread
Fresh cilantro chopped (optional)

Mix first three ingredients and place on a plate or shallow bowl

Break bread into bite size pieces and serve

1 cup diced tomatoes
¼  cup diced red onion
1 TBSP chopped fresh basil

¼  cup Balsamic Vinaigrette Salad Dressing

1 tsp Original Blend
1 loaf of Italian bread sliced thin

Basiks at Home Extra Virgin Olive Oil (EVOO)

Mix first 5 ingredients

Drizzle oil on bread slices and bake in 350 degree oven
for about 5 minutes Top each slice of bread with a

spoonful of the mixture. Go ahead and double the recipe
everybody loves this Stuff…..really, double it        

1 lb. new potatoes, halved or quartered
3 TBSP Basiks at Home™ Extra Virgin olive oil
1 TBSP Basiks at Home™ Original Blend
1 lb. asparagus, trimmed
1 14.5 oz. can chicken broth
1 cup Basiks at Home™ Traditional Balsamic
1 1/2 lb. boneless skinless chicken breasts

Heat oven to 400. Place the potatoes in a roasting pan. Add the Basiks at Home™ extra virgin olive oil, and the Basiks at Home™ Original Blend and toss. Roast for 30 minutes, shaking the pan once. Add the asparagus to the pan and toss. Roast until asparagus is tender, 12-15 min. Meanwhile in a saucepan, bring the broth and Basiks at Home™ aged traditional balsamic vinegar to a boil. Add the chicken and if necessary enough water to cover it. Simmer for 1 minute. Cover, remove from heat and set aside until cooked through, about 15 minutes. Transfer the chicken to a cutting board. Return the liquid to medium-high heat and simmer until reduced to 1/3 cup, about 10 minutes. Slice the chicken. Divide the ingredients among individual plates. Drizzle with the Basiks at Home™ aged traditional balsamic mixture.

Preheat oven to 400 degrees. Rinse and pat dry:
3 1/2 - 4 1/2 lbs chicken parts
Season liberally Basiks at Home™ Original Blend
Toss together:
3 medium onions, cut into rings
6-12 cloves garlic, thinly sliced
4 T. Basiks at Home™ Extra Virgin olive oil
1 T. Basiks at Home™ Original Blend

Spread half of the onion mixture in a shallow baking dish or roasting pan just large enough to hold the chicken pieces in a single layer. Arrange the chicken pieces skin side up on top, and then cover with the remaining onion mixture. Drizzle the Basiks at Home™ extra virgin olive oil over the chicken. Bake the chicken until the dark meat pieces run clear with a fork 45-55 minutes.