• Bowtie Pasta with Sun Dried Tomatoes and Kalamata Olives
  
• Penne with Roasted Tomato Sauce
  
• Fiery Lemon Linguini
  
• Spaghetti Fresco
  
• Penne alla Vodka
  
• Chicken Cacciatore
  
• Chicken with Olives and White Wine Sauce
  
• Lemon Chicken with Rosemary
  
• Roasted Lemon Chicken
  
• Mediterranean Chicken in Puff Pastry
  
• Honey and Mint-Marinated Lamb Chops
  
• Spicy Chicken with Roasted Red Pepper
  
• Tequila Lime Fajitas
  
• Vanilla Jumbo Shrimp and Ginger Pears
  
• Calamari Gambino
  

• Florentine Green Beans and Potatoes
  
• Easy Garlic Mashed Potatoes
  
• Rosemary Roasted Potatoes
  
• Lemon Garlic Broccoli
  
• Endive, Walnuts and Gorgonzola
  
• Fresh Mediterranean Salad
  
• Grilled Eggplant Salad
  
• Heirloom Tomato, Sweet Onion and Basil Salad
  
• Panzanella (Bread Salad)
  
• Tuscan Bean Salad
  
• QCOM Bruschetta
  
• Sicilian Tomato Pesto Toasts
  
• Arizona Arrabiata
  
• Classic Hummus
  
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• Blood Orange Veggie Dip
  
• Easy Hot Artichoke & Roasted Garlic Tapenade Dip
  
• Easy Hot Spicy Artichoke & Roasted Garlic Tapenade Dip
  
• Aioli
  
• Vanilla Bean Vinaigrette
  
• Del Piero Vinaigrette
  

• Olive Oil Cake
  
• Vanilla Bean Carrot Cake Ring
  
• Blood Orange Olive Oil Brownies
  
• Blood Orange Olive Oil Gelato
  

• Frittata (Italian Omelette)
  
• Virgin Waffles
  
• Virgin Buttermilk Pancakes
  

Heirloom Tomato, Sweet Onion and Basil Salad

If you can’t find heirloom tomatoes, use firm vine ripened tomatoes.

• 2 medium size heirloom tomatoes, sliced
• 1/2 sweet onion, thinly sliced into rings
• 2 tbsp basil, chopped
• 1 tbsp QCOM Garlic Olive Oil
• 1/2 tsp QCOM White Balsamic Vinegar
• 2 oz goat cheese, crumbled
• salt and pepper to taste

Layer tomatoes then onions on serving plate. In a small dish, blend olive oil and vinegar together, pour over salad. Sprinkle with cheese, salt and pepper.Allow to rest 15 minutes before serving.

©Copyright: Queen Creek Olive Mill