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ROASTED QUINCES   Ingredients: 4 quinces 1/4 cup superfine sugar 2 Tbsp butter 3 Tbsp Beyond the Olive Pear White Balsamic Vinegar 1/4 cup semi-sweet sherry Directions: Preheat the oven to 350 degrees. Peel the quinces and quarter them vertically. Cut around and remove the core. Be careful as it tends to be very hard. Place all the quince quarters on a roasting tray, core-side up and sprinkle with the sugar. Divide the butter into little nuggets and place one nugget on each piece of quince. Roast for about one-and-a-quarter hours or until deep orange, turning once. Add the sherry and vinegar to the hot pan. Toss to combine and return to the oven for another ten minutes. Divide into...

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ROASTED TILAPIA WITH ORANGE-PARSLEY SALSA   (4 servings) Ingredients: 3 medium oranges 1/4 cup fresh parsley 2 Tbsp Beyond the Olive Blood orange extra virgin olive oil 3/4 tsp salt, divided 4 tilapia fillets 1/2 tsp black pepper, divided 1 tsp Beyond the Olive Arbequina extra virgin olive oil 2 cups hot cooked white rice   Preheat oven to 400°. Grate 2 teaspoons orange rind. Peel and section oranges over a bowl, reserving 2 tablespoons of juice. Chop the oranges into 1/2" sections. For the salsa, combine rind, chopped oranges, 2 tablespoons parsley, 2 tablespoons blood orange olive oil and 1/4 tsp of salt in a bowl. Toss well and set aside. Sprinkle fish with 1/4 tsp of both salt...

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ROSEMARY LEMON CHICKEN WITH CREAMY LEMON RICE   (4 servings) Rosemary lemon chicken ingredients: 4 boneless skinless chicken breasts Milk Flour Juice of 1 lemon 4 Tbsp Beyond the Olive Meyer lemon flavored olive oil 2 cloves garlic 1 tsp fresh rosemary 1/4 cup white wine 1/2 tsp salt 1/2 cup chicken broth 1/4 cup capers 2 Tbsp butter 2 Tbsp chopped parsley Pepper Directions: Dip chicken in milk and dredge in flour. Add olive oil to skillet at medium heat. Add chicken and cook for 4 minutes each side or until golden brown. Remove chicken and set aside. Place all remaining ingredients except parsley into skillet. Turn heat to low and add a small amount of flour and whisk...

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ROSEMARY NEW POTATOES   (4 servings) Ingredients: 1 Lb. peeled new potatoes 2 ounces leek, white part only 1/2 Tbsp butter 1 shallot, minced 1 medium tomato, seeded and diced 3 sprigs Italian parsley 3 sage leaves 1 rosemary sprig, leaves only 1 Tbsp Beyond the Olive Rosemary flavored olive oil Salt & pepper Directions: Butter a microwave-proof pan and add the potatoes, sprinkle with the minced shallots, add 1 1/2 cups of water. Cover with microwave-proof plastic film and transfer to the microwave; cook for 8 minutes. Meanwhile, mince the leeks with the parsley, rosemary and sage. In a non-stick skillet, heat the Rosemary olive oil, add the potatoes and cook until slightly browned. Add the minced leek and...

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ROASTED VEGETABLES   (4 servings) Ingredients: 1 zucchini 1 yellow squash 1 eggplant 2 large tomatoes Beyond the Olive Tuscan Blend extra Virgin Olive oil Salt & Pepper Balsamic vinegar (optional) Directions: Preheat oven to 450°. Chop all vegetables into large chunks and place in a large roasting pan. Toss with olive oil, salt and pepper. Roast until vegetables are fork tender (about 25 minutes).  

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