Olive Oil

1 cucumber peeled seeded and diced 1 tablespoon rice vinegar 1 tablespoon olive oil 1/3 lb sweet cherries pitted and halved 1/4 cup chopped cilantro or parsley. TT salt and pepper Toss Cucumbers in vinegar and olive oil. Add in desired amount of salt and pepper. Toss in parsley and cherries. Recipe serves six and can be made up to four hours in advance.

Fresh pasta dough 4 eggs 1/2 teaspoon of salt 5 cups of all-purpose flour 2 cups of semolina 1 tablespoon of olive oil Filling 1 pound of fresh pumpkin meat 1 yellow onion 3 garlic cloves 1/2 teaspoon of sugar 1/2 teaspoon of salt 1 tablespoon of olive oil Sauce 3 garlic cloves 6 cups of heavy cream sauce 1 tablespoon of Parmesan cheese 1 pinch of...

12 ounces of provel cheese 8 ounces of shaved prosciutto 8 slices of dense sourdough bread 2 tablespoons of olive oil 1 tablespoon of Italian seasoning Lay out four pieces of bread.  Place two ounces of prosciutto on each piece.  Top prosciutto with three ounces of shredded provel cheese.  Sprinkle a small amount of Italian seasoning onto cheese and top with another piece of bread.  Heat a medium-sized skillet to medium high...

1 pound of fresh green beans, both ends removed and lightly blanched (steamed and quickly cooled) 1 purple onion, thinly sliced 1 tablespoon of garlic 1/2 cup of slivered almonds 1/2 cup of cherry tomatoes, halved 2/3 cup of crumbled Gorgonzola cheese 1/4 cup of olive oil (to taste) salt and pepper   In a medium sauté pan, toast almonds until golden brown.  Add purple onions and a little olive oil and cook until onions begin to soften slightly, add garlic and a dash of salt and pepper.

3 ounces of dry fettuccine 3 fresh medium tomatoes 2 garlic cloves 2 fresh basil leaves 3 ounces of goat cheese 3 tablespoons of olive oil (to taste) salt and pepper Cook fettuccine noodles. Drain pasta, reserving 1/3 cup of water.  Rinse pasta in cold water. Drizzle tomatoes and garlic in olive oil.  Roast in a 400-degree oven.  Remove from oven after 10 minutes. Blend tomatoes, garlic and olive oil.  Place in a medium sauce pan with pasta water.  Rough chop basil.  Crumble 2 ounces of goat cheese in tomato sauce and cook on stove top until cheese completely melts.

4 cups of uncooked penne pasta 1/4 cup of minced garlic 1/4 cup + 2 tablespoons of extra virgin olive oil 1/2 cup of shredded fresh Parmesan cheese 1 cup of cubed cooked chicken or sausage (like kielbasa or chorizo) 2 teaspoons of chopped parsley Cook the penne until al dente (clear). Remove from boiling water and immediately cool in ice water. Toss pasta in 2 tablespoons of extra virgin olive oil. Ten minutes before serving, in a large sauté pan, toss olive oil in garlic for two minutes.

6 Roma tomatoes, diced 2 tablespoons of fresh chopped basil 1 purple onion, diced 1 bunch of green onions, chopped 2 tablespoons of chopped garlic 3 tablespoons of olive oil 1 1/2 tablespoon of balsamic vinegar (to taste) salt and pepper  Combine tomatoes basil, purple and green onion in a medium-sized bowl.  In another bowl, combine garlic olive oil and balsamic vinegar.  Whisk for about one minute. Pour over vegetables and toss until veggies are coated.

Two 8-10 ounce Whitefish Fillets 1/2 tablespoon Olive Oil Pinch: Coarse Salt Paprika 1tbs. Butter 1-2 oz. Dry White Wine Heat cast iron skillet on med-high. Add olive oil to skillet. Sprinkle salt and paprika on one side of fillet and lay in skillet. Cover and cook for 3-5 minutes. Turn fish over and add butter and wine, cook a few more minutes until fish is fully cooked. Serve over salad or pasta

1 tube of roll out pizza dough 1 large tomato. sliced 1 1/2 cups of shredded mozzarella cheese 1/2 cup of Parmesan cheese 1/2 cup of olive oil 1 tablespoon of dried basil leaves Roll out dough, brush with olive oil. Place on hot grill. Drizzle oil on tomato slices with oil and place on grill. Once first side of crust is crispy and marked, flip a d place grilled tomatoes on top then top with cheeses and dried basil. Leave on grill until cheese melts.

8 ounces of fresh baby spinach 4 ounces of grilled salmon or chicken 1 cucumber 1 tomato 1 sliced red onion kalamata olives feta cheese (crumbled) dill vinaigrette (olive oil, red wine vinegar, chopped dill)  Dressing: Place olive oil and red wine vinegar into bottle with a tablespoon of dill.  Shake until emulsified. Greek Salmon Salad: Drizzle dressing with spinach until lightly coated.  Gently toss spinach with dressing and add cucumber, tomato, red onion.

Chef John Allen with Aviary Cafe and Creperie served up an easy and elegant seafood entree with Maria Neider on Ozarks Today.  It's the perfect recipe for Lent or to share with your sweetheart.  The mahi dish is one of the items on Aviary's special Valentine's Day dinner menu.  The downtown restaurant on Walnut Street will be open late for couples.  Space is limited.  Call (417) 866-NEST (6378) for reservations.   Pan seared Mahi with Lemon Caper Beurre Blanc 2 8 oz. mahi filets 1T olive oil 1 cup dry white wine (french chardonnay is great)

Here is the salad that we will serve at the Children's Miracle Network fundraising dinner/dance and silent auction on Feb. 9.  (See information below about the event.) 2/3 cup of walnuts 1/2 cup of dried cherries or cranberries 1 ripe pear, thinly sliced 4 cups of spring greens 1/3 cup of reduced balsamic vinegar 1/4 cup of white vinegar 3/4 cup of olive oil 4 tablespoons + 1/4 cup of sugar 1/2 cup of water 1 tablespoon of garlic (to taste) salt and pepper Put 1/4 cup of sugar and water in a small pot and bring to a boil for one minute.  Pour sugar mixture over nuts on a sheet tray.  Bake in a 350-degree oven for 15 to 20 minutes, stirring every four minutes until nuts begin to darken slightly and become fragrant.

2 turkey tenderloins 1/2 cup of Marsala wine 1/3 cup of olive oil 1/2 teaspoon of kosher salt  1 garlic clove Polenta  1 cup of polenta  1 1/2 cups of water  1/2 teaspoon of salt  1/2 cup of butter  1/3 cup of Parmesan cheese Veggies  Your choice of fresh veggie 1/3 cup of olive oil  (to taste) salt 1/2 clove of garlic Pound out turkey tenderloins until lightly pounded.  Put oil in medium heat pan.  Add garlic, Marsala wine and turkey.  Cook until tender . Put water in a separate pan.  Add a pinch of salt.  Water needs to come to a boil.  Add polenta and let it come to a boil on low heat.  Remove from heat and add butter and Parmesan.

Roasted Sweet Potatoes Prep Time 10 minutes / Total Time 45 minutes / Yield: 5 (1 cup) servings Ingredients 1 tablespoon extra-virgin olive oil Kosher salt 2 large sweet potatoes, peeled and cut into 1-inch cubes ½ teaspoon ground cinnamon 1/8 teaspoon cayenne pepper 3 Honeycrisp apples (Granny Smith may be used); peeled and cubed 2 teaspoons of lemon juice 2 sprigs of fresh rosemary, finely chopped ½ cup coarsely chopped walnuts ¼ cup brown sugar, loosely packed Directions Preheat oven to 350 degrees F. In a large bowl, toss the sweet potatoes with some olive oil, dash of salt, cinnamon, and cayenne.

We got a hefty delivery at the KY3 studios this week.  Randy Reese of Cabool, MO dropped off a 10-pound sweet potato from his garden.  The hefty tater made an appearance on Ozarks Today .  Meteorologist Brandon Beck favors persimmons when it comes to predicting what's ahead for the winter. To celebrate the fall, here are a couple sweet potato recipes to satisfy cravings mentioned by Maria Neider and Paul Adler .  Brandon adds he's seen more spoons in persimmon pictures from viewers, which (he hopes)

1 16-ounce package of Mrs. T's pierogies 1/2 pound of raw shrimp 2 ounces of butter 1 ounce of olive oil 1 medium onion, sliced 1 tablespoon of garlic, minced (to taste) salt and pepper Lemon wedges for garnish Heat butter and olive oil in a medium sized skillet on medium high heat. Sauté pierogies in melted butter and oil for five minutes.  Add onions and reduce to medium heat for an additional five minutes. Add shrimp garlic and desired salt and pepper.  Cook until shrimp are pink on both sides.

1 French baguette, cut into four sections with each section cut in half like a hoagie roll 12 ounces of  fresh mozzarella 8 fresh basil leaves 8 large tomato slices 2 tablespoons of olive oil Brush each piece of bread with a little olive oil. Toast in a preheated medium sized sauté pan. Layer tomatoes, mozzarella and basil leaves onto toasted bread season with salt and pepper to taste.  Place top slice of bread on sandwich. Recipe serves four.

These can be frozen, wrapped in waxed paper, warmed in the microwave (one minute on high), and grabbed on the way out the door.  Simplicity, fuel for your brain, energy for your body: you're prepared to win, win, win! 1 package of tortillas, regular or whole wheat 4 eggs, beaten (to taste) salt/pepper Butter or olive oil (to prepare skillet) Chopped onion, green or red pepper, or some canned green chiles Sausage (could use turkey sausage) or bacon Cheese, any kind -- Velveeta, grated cheddar, pepper jack, etc. Options - sour cream and/or salsa, sliced black olives Technique: Warm the tortillas in the lightly greased skillet for a moment to make them pliable; stack them nearby.

3 ounces of dry fettuccine 3 fresh medium tomatoes 2 garlic cloves 2 fresh basil leaves 3 ounces of goat cheese 3 tablespoons of olive oil (to taste) salt and pepper Cook fettuccine noodles. Drain pasta, reserving 1/3 cup of water.  Rinse pasta in cold water. Drizzle tomatoes and garlic in olive oil.  Roast in a 400-degree oven.  Remove from oven after 10 minutes. Blend tomatoes, garlic and olive oil.  Place in a medium sauce pan with pasta water.  Rough chop basil.  Crumble 2 ounces of goat cheese in tomato sauce and cook on stove top until cheese completely melts.

8 ounces of fresh baby spinach 4 ounces of grilled salmon or chicken 1 cucumber 1 tomato 1 sliced red onion kalamata olives feta cheese (crumbled) dill vinaigrette (olive oil, red wine vinegar, chopped dill)  Dressing: Place olive oil and red wine vinegar into bottle with a tablespoon of dill.  Shake until emulsified. Greek Salmon Salad: Drizzle dressing with spinach until lightly coated.  Gently toss spinach with dressing and add cucumber, tomato, red onion.