Mona Rossero, owner of The Crushed Olive, prepared brownies and Tuscan herb chicken using olive oils and vinegar.
The Crushed Olive is located in Huntington, Long Island.
For more information, visit www.thecrushedolive.com
Blood Orange Brownies:
1/2 cup plus 1 teaspoon Crushed Olive Blood Orange Infused Olive Oil
1 cup white sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 350F. Grease an 8x8 inch baking pan with 1 teaspoon of Blood Orange Infused Olive Oil.
In a medium bowl, combine remaining olive oil, sugar, and vanilla. Beat in eggs.
In a separate bowl, combine flour, cocoa powder, baking powder, and salt.
Gradually stir dry ingredients into the egg mixture until well blended. Spread batter evenly into the prepared baking pan.
Bake for 30 to 35 minutes or until the brownie begins to pull away from the edges of the pan.
Let cool on a wire rack before cutting into squares.
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Tuscan Chicken Fusilli recipe
1 pound fusilli (or pasta of your choice)
1 cup grape tomatoes
4 cups baby spinach
2 cups cooked chicken (shredded, cubed, or sliced)
Crushed Olive Tuscan Herb Organic Infused Olive Oil to taste
Bring water to boil; add fusilli, cook as directed.
In a separate pan on medium heat, drizzle Tuscan Herb Olive Oil to coat the pan. Add cubed cooked chicken breast, spinach, and tomatoes (you can slice them in half if you'd like) and cook until spinach wilts. Serve over fusilli, add Tuscan Herb Olive Oil, salt & pepper, and freshly grated Parmesan to taste.
