• Bowtie Pasta with Sun Dried Tomatoes and Kalamata Olives
  
• Penne with Roasted Tomato Sauce
  
• Fiery Lemon Linguini
  
• Spaghetti Fresco
  
• Penne alla Vodka
  
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• 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
  

Vanilla Bean Vinaigrette

This is a very unique salad dressing. It is wonderful with Boston bibb lettuce.

Yield: 1 Cup

• 3/4 cup QCOM Vanilla Bean Olive Oil*
• 4 tbsp QCOM White Balsamic Vinegar*
• 1 tbsp hot water
• 1 1/2 tbsp Honey
• 1/4 tsp fresh tarragon
• salt & pepper to taste

Combine all ingredients except oil in blender or food processor, pulsing until the mixture is completely blended and smooth. Slowly add oil while blending until mixture is completely emulsified. Transfer to small bowl and chill before serving.

©Copyright: Queen Creek Olive Mill