Olive Oil

1/2-pound of peeled, boiled and deveined shrimp, medium diced 1 large avocado, medium diced 1/2 purple onion, small diced 2 tablespoons of cilantro, chopped 1 large of tomato, small diced juice of one large lime 2 teaspoon of minced garlic 1 teaspoon of cumin 2 tablespoons of olive oil (to taste) salt and pepper 1 bag of tortilla chips In a bowl, combine shrimp, onions, tomatoes, cilantro, garlic, olive oil and seasonings.  Stir until well coated in a small bowl.

1 pound of long beans 1/4 pound of radishes 1 tablespoon of minced garlic Olive oil 1/4 cup of Parmesan cheese (To taste) salt and pepper Cut radishes in half. Toss all ingriedients together except Parmesan cheese. Place on hot grill and cook until tender but crisp. Take off heat and sprinkle with Parmesan cheese. Serves 4 as a side dish

          3 boneless skinless chicken breasts, chopped 3 tablespoons of rotisserie chicken seasoning 2 cans of great northern beans 2 small cans of green chili peppers 1 1/2 cups of chicken stock 1 tablespoons of cumin 1 tablespoons of chopped garlic 1 onion, chopped 2 tablespoons of olive oil (to taste) salt and pepper   Drizzle olive oil into a large stock pot.  Add onions and garlic.

Autumn minestrone Recipe by Jim Lekander Category: soup Prep time: 45 minutes Servings: 8 Ingredients 2 tablespoons olive oil 1 cup onions, chopped 2 cloves garlic, minced 2 cups winter squash,...

Pita egg mince Recipe by: Jim Lekander Category: miscellaneous Prep time: 10 minutes Servings: 1 Ingredients 1 tablespoon olive oil 2 eggs 2 tablespoons ham cubes, minced 2 tablespoons cheddar cheese,...

Italian bruschetta Recipe by: Jim Lekander Category: miscellaneous Prep time:  Servings: 8 Ingredients 2  large tomatoes, chopped 1/2  sweet onion, chopped 2 tablespoons olive oil 1 tablespoon ...

Fettuccine primavera Recipe by Jim Lekander Category: entrée Preparation time: 30 minutes Servings: 8 Ingredients 1 pound Fettuccine 1 cup Tomatoes, canned,...

Salmon ragout Recipe by: Jim Lekander Category: miscellaneous Prep time: 30 minutes Servings: 4 Ingredients 1 pound salmon fillet, cubed 1 clove garlic, minced 3 tomatoes, diced 1 cup cucumber, diced...

Grilled romaine Recipe by Stephen Zeppenfeldt Category: salad Prep time: 15 minutes Servings: 4 Ingredients 1 romaine lettuce, quartered 1/4 cup olive oil 2 tablespoons garlic, minced 1 teaspoon ...

Baked brushetta by Nicole Lawson Category: bread Prep time: 15 minutes Servings: 8 Ingredients 1 French bread baguette 1 bottle ...

1 green bell pepper 1 yellow or red bell pepper 1 large jicama 1/4 cup of apple cider vinegar 1/2 cup of olive oil 1 teaspoon of salt 1 tablespoon of sugar 1 or 2 oranges, segmented Seed and cut the peppers into long thin strips.  Peel the jicama and cut into long thin strips the same size as the peppers.  Cut the peel off the orange and cut out the individual orange segments.  Whisk together vinegar, oil, salt and sugar. ...

1/2-pound of peeled, boiled and deveined shrimp, medium diced 1 large avocado, medium diced 1/2 purple onion, small diced 2 tablespoons of cilantro, chopped 1 large of tomato, small diced juice of one large lime 2 teaspoon of minced garlic 1 teaspoon of cumin 2 tablespoons of olive oil (to taste) salt and pepper 1 bag of tortilla chips In a bowl, combine shrimp, onions, tomatoes, cilantro, garlic, olive oil and seasonings.  Stir until well coated in a small bowl.

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...

4 (6 ounce) skinless, boneless chicken breast halves (to taste) salt and pepper 1 serrano chile, seeded and minced 1 clove of garlic, minced 1 teaspoon of chili powder 2 tablespoons raspberry vinegar 1/4 cup of olive oil 2 cups of sliced fresh strawberries 2 tablespoons of chopped fresh mint 2 tablespoons of white sugar 1 serrano chile, seeded and minced 1/3 cup of minced red onion 2 tablespoons of raspberry vinegar (to taste)...

SPRINGFIELD, Mo. -- A new restaurant is open in downtown, replacing a long-time favorite.  The Rebecca Grille celebrated its grand opening this week.  The owners renovated the spot on East Walnut Street occupied by Bijan's for several years. Chef Noah Smith appeared on Ozarks Today on Friday, March 18, and cooked up pan-fried perch with blistered corn. Here's the recipe for The Rebecca Grille's Pan Fried Perc h – Blistered corn and leek risotto, with asparagus, carrots, squash and mango beurre blanc.

Riad Matar's Tabbouleh Salad recipe   Bulghur Wheat Parsley Tomato Cucumber Romaine Lettuce 5 to 6 garlic cloves freshly pressed and diced 3 lemons Olive Oil Salt/Pepper to taste   Buy organic bulghur wheat at natural food store.  Depending on how much you want to make, prepare amount by soaking in water overnight.  Do not cook!  Chop fresh parsley, dice 1 whole tomato and 1 cucumber and mix into bulghur wheat.  Drizzle with olive oil and add garlic.

          3 boneless skinless chicken breasts, chopped 3 tablespoons of rotisserie chicken seasoning 2 cans of great northern beans 2 small cans of green chili peppers 1 1/2 cups of chicken stock 1 tablespoons of cumin 1 tablespoons of chopped garlic 1 onion, chopped 2 tablespoons of olive oil (to taste) salt and pepper   Drizzle olive oil into a large stock pot.  Add onions and garlic.

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.

8 eggs 1/4 cup of heavy cream 6 ounces of fresh mozzarella, diced 4 ounces of prosciutto, chopped 1 shallot, minced 1 1/2 tablespoons of cream, fresh or sour cream (to taste) salt and pepper basil leaves for garnish 1 tablespoons of olive oil   Crack the eggs into a medium bowl.  Whisk together with heavy cream until yolks are broken and mixture is a creamy light yellow.   Heat a medium sized sauté pan to medium high heat.

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.