The Spicy Olive’s Chicken and Spinach Pomegranate Salad
A beautiful salad to look at, equally delicious to eat! This makes a great dinner for the hot days of summer ahead!
The Spicy Olive’s Sesame Chicken Pasta
This recipe is adapted from “As Old As Time” Cookbook available at The Spicy Olive. We changed up the recipe a bit by adding chicken to make it a main dish instead of a side dish.
If you are vegetarian, leave the chicken out and add more of your favorite vegetables.
This dish is also delicious served cold and great to take to pot locks to share with friends!
The Spicy Olive’s Taco Salad
A south of the border dinner option that is good anytime but especially for Cinco de Mayo!
Recommended salad dressing for the Taco Salad is our Serrano Honey vinegar mixed with our Persian Lime olive oil!
The Spicy Olive’s Greek Quinoa Salad
Here is a delicious take on a Greek Salad! The Spicy Olive has several combinations that work great for a Greek salad dressing. Two of my favorites are Oregano white balsamic vinegar with Lemon olive oil or Neapolitan Herb balsamic with Milanese Gremolata olive oil.
The Spicy Olive’s Vegan Creamy Cauliflower Soup
This soup is cream free, dairy free but it is thick and creamy anyway because of the potatoes and cauliflower that are blended together. As thick and satisfying as a bowl of Baked Potato soup, with no dairy or cheese! The use of The Spicy Olive’s Butter olive oil gives it a RICH BUTTERY flavor but there is no butter in the olive oil!
Spicy Baklouti Chili Gumbo
Perfect to celebrate Mardi Gras or when friends come over to watch the big game.
The Spicy Olive’s Blackberry Ginger Chicken Wings
Ingredients
4 pounds chicken “party” wings
2 tablespoons The Spicy Olive’s Garlic Olive Oil (or olive oil of your choice)
1/2 teaspoon black pepper
3/4 cup The Spicy Olive’s Blackberry Ginger Balsamic Vinegar
1/4 cup soy sauce
Directions
Combine soy sauce, balsamic, pepper, olive oil and wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight.
Preheat an outdoor grill for medium heat.
Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes.
Place the reserved marinade in a small sauce pot set over medium-low heat, and gently simmer until reduced by half, approximately 5 minutes.
Place grilled wings in a large bowl. Drizzle with reduced balsamic marinade and toss to coat well.
The Spicy Olive Chicken Marsala
This is easy enough for a week night but elegant enough for company! Serve with red sin potato roasted in The Spicy Olive's Herb de Provence Olive Oil Delicious!
