• 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
  
• Mushroom Comfort
  

• 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
  

Tuscan Bean Salad

An Italian feast!

Yield: 12 servings

• 3 (16oz) cans black-eyed peas, drained and rinsed of all juice
• 1 small jar chopped pimentos, juice included
• 1 bunch scallions, thinly sliced, green part only
• 1 tbsp fresh oregano chopped
• 1 tbsp Tabasco sauce
• 1 tbsp Worcestershire sauce
• 1 tsp black pepper
• 1/2 bunch parsley, chopped
• 1 firm, ripe tomato chopped
• 1 cup QCOM White Balsamic Vinegar
• 1/2 cup QCOM Lime Olive Oil
• 1/2 cup QCOM Tuscan Estate Extra Virgin Olive Oil
• 1 green bell pepper, finely chopped
• 3 cloves garlic, pressed or minced

In a large bowl, stir all ingredients. Refrigerate for a least 4-6 hours, preferably overnight, in a sealed container. The longer it sits, the better it gets! Serve with crackers or sliced artisan bread.

©Copyright: Queen Creek Olive Mill