Ingredients:
2 lbs brussels sprouts
1/2 cup capers, drained
1/3 cup Coeur d’Olives Lemon-Infused Extra Virgin Olive Oil
3/4 tsp. red chili flakes

Steam brussels sprouts until they are tender and bright green. Slice in half and set aside. Heat oil in a large frying pan over medium high heat. Add capers and chili flakes and stir continuously until the capers start to open and are brown and crisp. Add the brussels sprouts to coat in the oil and caper mixture. Transfer to serving dish.

Ingredients:
3 eggs separated
1/4 cup all-purpose flour
3/4 cup ricotta cheese
1/4 cup Coeur d’Olives Lemon Infused Olive Oil
2 T sugar
1/4 tsp. salt
1 T grated lemon zest

Separate the eggs and beat the egg whites until stiff peaks form. In another bowl, stir together the egg yolks, flour, cottage cheese, oil, sugar, salt and lemon zest until well mixed.  Fold the egg whites into the yolk mixture and stir gently until well combined. Heat a skillet to medium high heat and brush with Coeur d’Olives Lemon Infused Olive Oil.  Spoon out 1/4 cup of batter for each pancake. Cook slowly for about 1 1/2 minutes and then flip pancake and cook for another 30 seconds. Serve warm topped with fresh raspberries.

Preheat oven to 425 degrees. Microwave or steam asparagus until  bright green and just tender. Pound chicken to 1/4 -inch thickness. Brush with garlic olive oil and  season with salt and pepper. Place one piece of cheese and 4 asparagus tips on top of each piece of chicken and roll up seam side down  in a baking dish. Mix the mayonnaise, mustard and herbs in a bowl until well combined. Spread a dollop of the mayonnaise mixture on top of each piece of chicken until it is evenly distributed. Sprinkle the bread crumbs over all. Bake in the oven for 20 minutes or until the crumbs are golden and the chicken is cooked through. Note: Coeur d’Olives Lemon Infused Olive Oil can be substituted for the garlic oil.