Ingredient: extra-virgin olive oil

Grilled Pork Chops with Lavender

How To Prepare
In a small bowl, combine pepper, lavender, thyme, rosemary, and olive oil; rub mixture onto the pork chops. Cover the chops with plastic wrap and let sit 1 to 2 hours at room temperature.

Preheat Barbecue grill. Place pork chops onto hot grill. Cover barbecue with lid, open any vents, and grill 4 to 5 minutes; turn and grill an additional 3 to 4 minutes or until the internal temperature reaches 155°F on a meat thermometer.

Remove from barbecue and serve.

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Grilled Chicken with Strawberry-Peach Sauce

How To Prepare
Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, until beginning to soften, about 1 minute. Add port and peaches and cook, stirring, 1 minute. Add 1 1/2 cups strawberries, 1 cup broth, 1 tablespoon vinegar, and 1/4 teaspoon pepper; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the strawberries are very soft and broken down and the sauce has reduced slightly, about 15 minutes.
Strain the sauce through a fine-mesh strainer into a 2-cup glass measuring cup or bowl (discard the solids). You should have about 1 cup liquid. (If you have more than that, return the sauce to the pan and continue reducing until you have about 1 cup.) Combine the remaining 2 tablespoons broth and potato flour in a small bowl. Return the strained sauce to the pan along with the potato flour mixture; cook over medium heat, stirring, until the sauce is thick enough to coat the back of a spoon and has reduced by half, 5 to 7 minutes. Combine 1 tablespoon of the sauce with the remaining 1 teaspoon vinegar in a small bowl to use as a basting sauce. Cover the remaining sauce to keep warm.
Meanwhile, preheat grill to medium.
Season chicken breasts with the remaining 1/4 teaspoon of pepper. Oil the grill rack (see Tip). Grill the chicken breasts, basting twice, until until fully cooked and tender. Transfer to a clean cutting board and let rest for 5 minutes.
While the chicken is resting, chop the remaining 1 cup strawberries. Slice the chicken and serve with the sauce, garnished with the chopped strawberries and basil.
TIPS & NOTES
Make Ahead Tip: Cover and refrigerate the sauce (Steps 1-2) for up to 2 days.

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 Grilled Chicken with Strawberry-Peach Sauce
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Grilled chicken breasts with roasted yellow tomato sauce

How To Prepare
Prepare a hot fire in a charcoal grill or preheat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

Arrange the tomatoes skin side down on the grill rack or skin side up on a broiler pan lined with aluminum foil. Grill or broil until the skins begin to blacken, about 5 minutes. Transfer to a bowl, cover with plastic wrap, and let steam until the skins loosen, about 10 minutes.

In a small frying pan, heat the olive oil over medium heat. Add the garlic and saute until softened, about 1 minute. Remove from the heat and set aside.

Core and peel the tomatoes. In a blender or food processor, combine the tomatoes, the garlic with the oil, and the vinegar. Pulse until well blended. Stir in 1 tablespoon of the basil and 1/8 teaspoon of the pepper.

Sprinkle the chicken breasts with the remaining 1/8 teaspoon pepper. In a shallow dish, stir together the parsley, thyme and the remaining 2 tablespoons basil. Dredge the chicken in the herb mixture, coating completely. Grill or broil the chicken, turning once, until browned on both sides and no longer pink on the inside, about 4 minutes on each side.

Transfer the chicken breasts to warmed individual plates according to your menu serving size. Spoon the tomato sauce on top, dividing evenly. Serve immediately.

Grilled Chicken and Lemon Salad

How To Prepare
To prepare chicken, combine the first 2 ingredients in a large zip-top plastic bag. Add chicken to bag, and seal. Marinate in the refrigerator 1 hour, turning occasionally.
Prepare grill.
Remove chicken from bag; discard marinade. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until done. Cool completely; cut into 1/4-inch-thick slices.
To prepare salad, cook peas in boiling water 30 seconds. Drain, and rinse with cold water. Drain. Combine peas and next 7 ingredients (through black pepper) in a large bowl; add chicken, tossing to combine.

Greek Baked Shrimp

How To Prepare
Directions:

1
Preheat oven to 450 degrees.
2
Remove shells from shrimp, leaving last segment and tail intact; remove vein.
3
Rinse and dry.
4
In a pan saute onion in oil until transparent, (adding a few drops of water if necessary), add garlic and green onion and cook 2 minutes more.
5
To the onions add the tomatoes, wine, half the parsley, oregano, and pepper to taste.
6
Reduce heat, cover and simmer for 30 minutes until thickened.
7
Pour half the sauce into a shallow casserole, and arrange the shrimp on top.
8
Pour the rest of the sauce over the shrimp.
9
Bake at 450 degrees for 10-12 minutes or until prawns are pink.
10
Garnish with remaining parsley and serve.

Exotic Moroccan Chicken Soup

How To Prepare
1. In a large nonstick pot, heat olive oil. Add onions and sauté until soft, about 5 minutes. Stir in ginger, garlic, paprika, coriander, cumin, cinnamon, cardamom, turmeric and red pepper flakes. Cook for 1 minute.

2. Deglaze the pot with wine. Reduce until liquid is almost evaporated. Stir in beans, tomatoes, and chicken. Bring soup to a boil, reduce heat and simmer for 10 minutes. Season with fresh ground pepper, to taste.

4. To serve: Ladle 1â…“ cups of soup into each bowl.

Eggs with Chickpeas, Spinach, and Tomato

How To Prepare
1. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add shallots, rosemary, red pepper, and garlic; cook 2 minutes or until shallots are tender, stirring constantly. Add marinara and chickpeas; bring to a simmer. Stir in spinach and black pepper. Break eggs evenly over marinara mixture, omitting yolks. Simmer gently for 15 minutes (do not stir) or until egg whites are almost set. Cover, and cook for 1 minute or until egg whites are set.

Cream of Turkey Wild Rice Soup

How To Prepare
Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes. Add flour and pepper and cook, stirring, for 2 minutes more.
2
Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5 to 7 minutes. Stir in turkey (or chicken), sour cream and parsley and cook until heated through, about 2 minutes more.

Chopped Salad With Shrimp

How To Prepare
1. Heat a grill or grill pan to medium-high heat; coat lightly with cooking spray. Quickly grill the citrus slices in batches, just until browned (about 1 minute per side); transfer to a cutting board, and finely chop. Transfer citrus to a medium bowl with any collected juices. Add the oregano, olive oil, and pepper; mash with the back of a spoon to combine. Divide dressing in half.

2. Arrange lettuce on a serving platter; lightly coat the grill again. Grill the shrimp, in batches, until opaque, brushing with half of the lemon-lime dressing (about 2 minutes per side); transfer to the platter.

3. Stir diced tomato into remaining lemon-lime dressing.

Chopped Salad al Tonno

How To Prepare
Whisk lemon juice, oil, garlic powder and pepper in a large bowl. Add romaine, tomatoes and olives; toss to coat. Add tuna and toss again.