1. Cauliflower Crust Pizza

2- 12 oz. or 1-16 oz. bag(s) of frozen pre-riced cauliflower, thawed overnight
1-1/2 c. shredded mozzarella, divided
1 egg
1/3 c. Goat cheese
2 T. Parmesan cheese
1/2 t. Tubby Olive Tuscan Farmhouse Herb Blend
1/3 c. Tubby Olive Basil Pesto
1/4 c. Tubby Olive Denissimo Balsamico
2 Tomatoes, thinly sliced
1/4 c. Mini pepperoni
1/4 c. Fresh basil leaves, sliced

Preheat oven to 400. Squeeze water from thawed cauliflower using a dish towel or paper towels. Transfer drained cauliflower to a large bowl and add goat cheese, egg, 1 c. mozzarella, goat cheese, herb blend, and season with salt and pepper. Transfer the cauliflower mixture to a parchment lined baking sheet and pat into a 1/4-1/2” thick crust. Bake until golden and dry, about 30 minutes. Spread the pesto over the crust and top with mozzarella, Parmesan, thinly sliced tomatoes, and pepperoni. Bake at 400 degrees until cheese is melted about 3-5 minutes. Drizzle with balsamic and garnish with basil leaves. Serves 6.


2. Chicken Bruschetta Quesadilla

1.30 lbs. thin, boneless chicken breasts
1-2 T.Butter, melted
Garlic powder
Salt & pepper
12 Small cherry tomatoes or grape tomatoes
1-1/2 garlic cloves, minced
10 Large basil leaves, finely diced
2 t. Tubby Olive Pepper or Garlic Olive Oil
2 t. Tubby Olive 18 Year Aged Balsamic vinegar
Salt, pepper to taste
4 – 6 8” flour tortillas
8 slices of Mozzarella or combination of Cheddar and Monterey Jack cheese, thinly sliced or grated.

Place chicken breasts on foil lined baking sheet. Brush with butter. Sprinkle on garlic powder, salt, pepper. Broil about 6-8 minutes until temperature reaches 160 degrees. Let cool and then slice very thinly or chop into small pieces. Dice tomatoes and place in medium bowl. Add the rest of the ingredients and let sit at least 30 minutes to marinate. Heat a large non-stick pan, place flour tortilla in pan and brush with melted butter. Flip the tortilla over. On one-half of the tortilla cover with the cheese. Lay enough chicken to cover the cheese. Spoon some of the tomato mixture on top, letting the liquid stay in the bottom of the bowl. Place more cheese on top. Once the cheese begins to melt and the tortilla is lightly golden, fold the tortilla over and let cook another minute or so until the top cheese is melted. Serves 4.


3. Spicy Tuna Poke Bowl

1/2 lb. sushi grade tuna, cut into 1/2-inch cubes,
Note: broil or sear fish first before cubing, if desired
1/4 c. Thinly sliced scallions
1 t. Freshly grated ginger
1 t. Tubby Olive Honey Ginger or Serrano Honey Vinegar
2 T. Reduced sodium soy sauce or Tamari
1 t. Tubby Olive Toasted Sesame Oil
1/2 t. Sriracha
1 c. Cooked short grain brown rice or sushi white rice
2 c. Salad greens, torn into bite-sized pieces
Tubby Olive’s Terrapin Ridge Siracha Aioli

In a medium bowl, combine tuna with scallion, grated ginger, soy sauce, vinegar, oil and Sriracha. Gently toss to combine and set aside while you prepare the bowls. Divide rice between two bowls. Add salad greens and then the tuna. Toppings:Sliced avocado, edamame, sliced cucumber, pickled ginger, diced mango, wonton crisps, and/or black sesame seeds. Drizzle with Siracha Aioli and sesame seeds, and serve with extra soy sauce on the side, if desired. Serves 3-4.


4. Greek Farro Salad

1/3 c. Tubby Olive Garlic, Basil, or Milanese Gremolata Olive Oil
1/4 c. Tubby Olive Sicilian Lemon Balsamic
1 T. Fresh lemon juice
1 Large garlic clove minced
1/2 t. Dried oregano
1/4 t. Sea salt, & freshly ground black pepper to taste

1 c. Farro (pearled, semi-pearled, or whole)
1/2 T. Fresh oregano leaves
1/4 c. Chopped parsley
1/4 c. Crumbled feta cheese

6 c. Chopped Romaine lettuce
1 c. Chickpeas, rinsed and drained
1 c. Large cucumber, seeded and chopped
1 c. slivered red bell pepper
1/2 c. Kalamata olives, cut each in half
1/2 Cubed or crumbled feta
Sea salt and black pepper to taste

In a medium bowl, add the fresh lemon juice, garlic clove, oregano, sea salt and black pepper. Slowly whisk in the 1/3 cup olive oil, until emulsified. Set aside.

Prepare the farro: fill medium pot half full of water and bring to a boil. Add the farro, reduce heat, and simmer until farro is tender yet still chewy. Simmer about 15 to 20 minutes for pearled farro, 20 to 30 minutes for semi-pearled farro, and up to 40 minutes for whole farro. Drain and then spread onto a large plate to cool and dry for 20 minutes (which keeps it from getting mushy. Place in a medium bowl. Farro can be made ahead of time and refrigerated. Add the oregano leaves, parsley, and 1/4 cup of the dressing to the cooled farro. Gently mix in the Feta cheese and set aside.

In a large serving bowl, place the chopped Romaine and the rest of the salad ingredients. Add the farro mixture and drizzle in the remaining dressing. Toss lightly to combine & serve. Serves 4.


5. Chicken Quinoa Bowl with Apricot Dressing

1-1/3 c. chicken stock
2/3 c. quinoa, any kind
1/4 c. Tubby Olive Apricot Balsamic Vinegar
1/2 t. Dijon mustard, or Tubby Olive’s Tait Farm Ginger Mustard
1/4 c. plain Greek yogurt
2 boneless chicken breasts, about 1-1/2 lbs,
4 T. Tubby Olive Herbs de Provence Olive Oil
Sea Salt &Freshly ground pepper
1 lb Asparagus washed and trimmed
Sliced tomatoes, Sliced avocado

Boil broth, then add quinoa and simmer on low for 10 min, set aside. Bring Balsamic to a boil then reduce to simmer, & cook until slightly thickened Cool. Add mustard and yogurt, mix until smooth.

Preheat broiler. Butterfly chicken 3/4 down lengthwise. Coat chicken in 3 T. of the olive oil, salt and pepper. Place on one side of foil lined baking sheet 4” from heat for 6 min. Coat asparagus with rest of oil, salt & pepper. Turn chicken over, add asparagus to other side of pan. Broil asparagus for 6 minutes or until knife inserts easily in stem. 
Continue to broil chicken to 160-165 degrees. Remove chicken to cutting board, let rest, then slice into strips. Place quinoa in a bowl, add chicken, asparagus, sliced tomato and avocado, drizzle with dressing and serve. Serves 2-4

*Adapted from Taste of Home


6. Chickpea Tomato Soup

1 T. Tubby Olive Herbs de Provence Olive Oil
1 Large onion, diced
4 Celery stalks, diced
2 Carrots, diced
2 Cloves garlic, chopped
Coarse salt and ground pepper
1 Can chickpeas
1 Can diced tomatoes or 4 fresh diced Roma tomatoes
¼ c. Fresh basil, thinly sliced
1 ½ c. Chicken or vegetable broth
¼ c. Parmesan cheese
2 Bay leaves
1 c. Spinach

Heat 1 T. olive oil in a medium pot over medium heat. Add diced onion, celery, carrots and chopped garlic cloves; season with coarse salt and ground pepper. Cook, stirring frequently, until onion begins to soften, 5 to 7 minutes. Add 1 can chickpeas, drained and rinsed, and 1 can diced tomatoes with juice (or diced tomatoes), broth, basil and parmesan cheese. Add salt and pepper as needed. Simmer 6 to 8 minutes then add bay leaves and spinach. Once spinach cooks down soup is ready to serve. Optional – drizzle Olive Oil on soup. Serves 4.


7. Hawaiian Roll Turkey Sliders

1 Package Hawaiian Rolls
9 oz. Roasted Turkey deli lunch meat
6 slices Swiss or Provolone cheese
7 oz. Can diced green chiles drained well
1/2 c. Tubby Olive Raspberry Honey Mustard
3 T. Tubby Olive Butter Olive Oil
1 t. Dijon mustard
1 t. Worcestershire sauce
2 t. Poppy or Sesame seeds
1 t. Minced dried onion

Preheat oven to 350 degrees.Cut the rolls lengthwise in one piece so you have two slabs of rolls. Brush insides of each slab with Tubby Olive Raspberry Honey Mustard. Layer the turkey, cheese, and green chilies between the two layers.

Add mustard and Worcestershire sauce to the butter olive oil. Brush onto top of rolls and sprinkle with seeds and minced dried onion. Bake 15-18 minutes until tops are lightly browned and cheese is melty. Serves 6-8.


8. Cilantro-Lime Shrimp Wrap

1 lb. Medium uncooked shrimp, peeled and deveined
2 t. Ground cumin
1 t. Chili powder
Juice of 1 lime
Freshly chopped cilantro
2 Cloves garlic, minced
3 T. Tubby Olive Cilantro & Onion or Persian Lime Olive Oil, divided
Kosher salt
Freshly ground black pepper
Romaine lettuce, several whole leaves, for serving
1 Avocado, thinly sliced
1/4 c. Sour cream, for serving, or a Tubby Olive’s Terrapin Ridge Spicy Chipotle
Garnishing Squeeze

In a large bowl, stir together shrimp, cumin, lime juice, cilantro, garlic, and 2T.olive oil; season with salt and pepper. Toss until combined, then let marinate in the fridge 10 minutes. In a large skillet over medium heat, heat remaining tablespoon oil. Add shrimp and the marinade left in the bag to the pan. Cook until pink, 2 minutes per side..Assemble wraps: Add shrimp and avocado to lettuce, drizzle with sour cream or garnishing squeeze, top with salt & pepper and Spicy Chipotle Squeeze . Serves 4.

Adapted from delish.com


9. Black Bean Burgers with Chipotle Sauce

1 – 14oz.can black beans
1/4 c chopped green bell pepper
1/4 c chopped onion
1 chopped garlic clove
1 T. Tubby Olive Garlic or Black Pepper Olive Oil
1/4 t. garlic powder
Dash of smoked paprika
1/4 c. bread crumbs
1/4 c. Feta cheese
1 large egg
1/2 t. Worcestershire sauce
1 T. Mayonnaise

Drain & rinse beans, lightly blotting to remove excess moisture. Place on baking sheet and bake at 325 for 15 minutes to further dry out. In small skillet, sauté bell pepper, onion, and garlic in olive oil, until onion and pepper are softened. Blot again & place in food processor with remaining ingredients. Pulse until mixture is together but a little chunky. Add beans, pulse again, leaving mixture chunky as desired. Form into patties and bake at 375 for 10 minutes on each side.

Serve on rolls with Tubby Olive’s Terrapin Ridge Spicy Chipotle Garnishing Sauce or Smokey Onion Mustard, lettuce, sliced tomatoes, & sweet pickle slices. Serves 2.


10. Chicken Taco Salad with Chipotle-Cilantro Dressing

1/2 c. chopped cilantro leaves
1/4 c. Tubby Olive Chipotle Olive Oil
2 T. honey
1/4 c. Tubby Olive Red Wine Vinegar
1/2 t. ground cumin
1 small garlic clove, minced
Salt to taste
2 boneless chicken breasts
Chopped Romaine lettuce
1 c. chopped cherry or grape tomatoes
1 avocado, sliced
1 c. shredded Cheddar or Monterey Jack cheese
3 flour tortillas
1/2 tsp ground cumin
1/2 tsp onion salt
Dash of cayenne (optional)
Tubby Olive Chipotle Olive Oil
3 flour tortillas
1/2 tsp onion salt
Optional toppings: Corn, chopped red onion, black beans, sour cream as desired

For dressing/marinade, place cilantro, olive oil, vinegar, honey, cumin, garlic glove and salt into a blender and process until well combined. Sprinkle chicken breasts with salt and pepper, and place 1/4 of the dressing into a plastic bag, then add chicken breasts. Let marinate while making tortilla strips. For tortilla strips: brush Chipotle Oil over one side of tortillas. Mix together the cumin & salt, then sprinkle over each tortilla. Stack tortillas and cut into nine strips. Place in ungreased baking pan and bake at 400 degrees for 8-10 minutes or until golden brown.

Heat grill (or broiler) and grill chicken for 4-5 minutes each side until it reaches 160-165 degrees. Let rest a few minutes, then slice into strips. Assemble salad: place Romaine, tomatoes, avocado and cheese in large bowl. Drizzle with Cilantro/Chipotle dressing and toss. Top with optional items, then tortilla strips, and serve. Serves 4.