No matter how much kids say they can’t wait for summer, you’re faced with the inevitable words  “I’m bored.”  And with school out, it’s often difficult to fill their days in a productive way.  Here are a few ideas you can use to occupy the long lazy days of summer (more…)

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Now-a-days everything is go go go!  With everyone in your household darting off in their own separate schedules every day it’s difficult to see one another. In most homes, meal times are the only time the family gets to spend together in the week.  Why waste the precious time you can be spending with your loved ones in the kitchen?  Below are some quick, easy recipes your family is sure to love.



Tilapia Baked with Raspberry Vinaigrette
(A sweet twist on an old favorite)

Ingredients
• 1/4 cup Olivaylle Olive Nectar
• 1/4 cup raspberry vinaigrette
• 1/4 cup honey
• 1 teaspoon yellow mustard

Preparation
• Preheat oven to 350 degrees. Grease an 11 x 17 inch baking dish.
• In a large mixing bowl, whisk together olive oil, raspberry vinaigrette, honey, mustard, and dill weed. Arrange the fillets in a single layer in the prepared dish. Pour mixture over the fillets, coating them evenly.
• Bake uncovered for 20 minutes or until fish flakes with a fork.

For more information, visit www.olivaylle.com.



CHICKEN MEDALLIONS W/TOMATO & ZUCHINI

Ingredients
5 chicken medallions
3 zucchinis, diced
¼ medium onion, chopped
2 tomatoes, chopped
½ cup black olives, in half
1 teaspoon rosemary, chopped
1 cup white dry wine
½ cup Nutrioli soybean oil
Salt
Pepper

Directions

• Heat 3 tablespoons of Nutrioli soybean oil in a large frying pan, cook the zucchinis until tender. Add the onion, tomatoes, olives and rosemary; cook for about 10 minutes, season and reserve.
• Season the chicken medallions and fry them with the rest of the Nutrioli soybean oil until well-cooked and browned (reserve the cooking juice); once ready remove the chicken from heat and place over the previous vegetable mixture.
• Pour the wine in the saucepan over the chicken cooking juice, bring to the boil.
• Finally, drizzle the sauce over the chicken medallions. Serve hot.

TO DOWNLOAD HEALTHY AND DELICIOUS RECIPES VISIT www.nutrioli.com/en-index.htm



Salmon in White whine/Green Tea Marinade over greens with Acai Pomegranate Vinaigrette

Oila White Wine Marinade
1 cup Oila Green Tea Oil
¼ cup White Wine Vinegar
1tsp Sea Salt
1 tsp Black Pepper
1T Garlic, minced
2T Red Onions or Shallots (minced)
1T Herbes De Provence
Combine all of the ingredients together. Allo w fish to marinade for at 20-
30 minutes. Meats and poultry can marinate for 1 hour to allow the
flavors to develop and for the meat to tenderize.

Acai Pomegranate Vinaigrette
1 cup Acai Pomegranate Vinegar
1 ½ Cups Oila Green Tea Oil
1 ½ Tsp Sea Salt
1 tsp Black Pepper
1T Honey Dijon Mustard
2T Honey
2t Herbes De Provence
Combine the vinegar, salt, black pepper, mustard & honey together.
Slowly whisk in oil until both liquids are emulsified and thickens
slightly. Allow the flavors to develop for about 1 hour before using.
Dressing should be stored in the refrigerator.



Autumn Pumpkin Risotto with Thyme, Apricots & Pecans:

6 cups Kitchen Basics Unsalted Chicken Cooking Stock
2 tablespoons extra-virgin olive oil
1 small onion , finely chopped
2 cloves small garlic , finely chopped
2 cups arborio rice
1 cup sweet white wine
1 cup dried apricots, finely chopped
1 1/2 teaspoon fresh grated nutmeg
1 small pumpkin (about 1 1/2 pounds), peeled, seeded, diced and sauteed in a little oil until just tender
1 tablespoon fresh thyme, chopped
1/2 cup pecans. chopped
3 tablespoons butter
Salt & Pepper to taste
Fresh grated Parmesan for garnish

In a saucepan, bring the stock to a boil. Then reduce heat to low.

In a large, heavy-bottomed saucepan over a medium-high flame, heat the olive oil. Add the onion. Sauté for 2 minutes, stirring constantly. Add the garlic and rice; stir until well coated, about 1 minute.
Add the white wine and continue cooking, stirring often, until it has been absorbed by the rice.
Add the dried apricots and pumpkin and continue to stir another 30 seconds. Lower the heat to medium and add 1 cup of stock. Constantly stir so that the rice doesn’t stick to the pan. Add the stock 1 cup at a time and stir until the stock is absorbed, about 20 to 25 minutes, or until the rice is tender.

Remove from heat; add the thyme, chopped pecans, and top with dollops of butter.

Serves 6-8.



Cajun Tuna Burgers

Ingredients

2 (12-oz.) drained cans Chicken of the Sea® Chunk Light Tuna in Water
1 cup seasoned breadcrumbs
2 eggs, beaten
1/2 cup each: diced red and green bell peppers
1/2 cup chopped green onions
1/4 cup Cajun seasoning or spice mix
2 Tablespoons capers, drained
1 teaspoon hot pepper sauce
2 Tablespoons oil
6 onion hamburger buns
Lettuce leaves, sliced tomatoes, sliced onions
Cajun Mayo
1/3 cup garlic or plain mayonnaise
3/4 teaspoon Cajun seasoning or spice mix

Directions

In bowl, combine Chicken of the Sea® Tuna, breadcrumbs and eggs. Add next 6 ingredients to tuna mixture; blend well. Evenly divide and shape tuna mixture into six patties. In a large skillet, heat oil until hot. Cook tuna burgers on both sides until browned and heated through. Meanwhile, whip together mayonnaise and Cajun seasoning until well blended. Spread hamburger buns with Cajun mayonnaise and fill buns with tuna burgers, lettuce, tomatoes and onions. Makes 6 servings.

Preparation Time: 15 to 20 minutes



Chicken Rollatini

This delicious treat is great for those special occasions, or can be quickly prepared for a weeknight meal. It’s sure to become a family favorite!

3 Boneless, skinless chicken breast halves, about 6 oz. each
24 slices Genoa salami or sandwich pepperoni
6 slices Provolone cheese
18 Asparagus spears, trimmed to about 4-in. long
1 Jar (24 oz.) Classico® Tomato & Basil Pasta Sauce, or 3 cups
1/4 cup Shredded Parmesan or Romano cheese

1. Preheat oven to 350F. Slice each chicken breast in half and pound until about 1/4-in. even thickness. Season with salt and pepper if desired. Place 4 salami slices and one cheese slice on top of each piece of chicken. Place 3 asparagus spears in center of each and roll up, securing with a toothpick.

2. Spread 1/2 cup of Pasta Sauce evenly into bottom of an 11×7 baking dish. Arrange chicken in baking dish, spoon with remaining Pasta Sauce on top and sprinkle with shredded cheese. Bake uncovered for 30 to 40 minutes, or until cooked through. Remove toothpicks before serving.

Serves 6
Prep Time: 15 minutes
Cook Time: 40 minutes



Classic Italian Burger

1-1/2 lbs. lean ground beef
1/4 cup Wish-Bone® Italian Dressing
1/4 cup finely chopped green onions
2 Tbsp. grated Parmesan cheese
2 large cloves garlic, finely chopped
4 hamburger buns
4 slices mozzarella or provolone cheese (optional)
Lettuce (optional)
Tomato slices (optional)
Combine ground beef, Wish-Bone® Italian Dressing, green onions, Parmesan cheese and garlic in medium bowl; shape into four 3/4-inch thick patties. Grill 13 minutes or until desired doneness, turning once. Serve on buns with mozzarella cheese, lettuce and tomato.

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