Place salmon in 1 gallon plastic Ziploc bag and pour in the balsamic vinegar. Lock bag and place in refrigerator to keep cold while marinating. Turn bag every 15 minutes to insure even coating. After two hours, remove from refrigerator. Preheat oven to 400 degrees F. Spray or brush any Coeur d’Olives plain olive oil in bottom of baking dish and place salmon in it. Sprinkle with the Wild Chipotle Rub. Bake for 5 minutes at 400 degrees F, then reduce to 350 degrees F. and cook for 10 minutes, depending on desire of doneness you wish. Remove from oven and place salmon on serving platter. Drizzle with a bit of balsamic vinegar and Coeur d’Olives Lemon Infused Extra Virgin Olive Oil. Add several twists of fresh pepper, garnish with fresh parsley and thin slices of lemon. Serve immediately. Recipe can be doubled.

Ingredients:
Crust
6 sheets frozen phyllo dough, thawed
3 T  Coeur d’Olives Basil/Garlic Infused Extra Virgin Olive Oil
3 tsp. toasted sesame seeds (approximate)
Filling
1 10 oz. bag frozen spinach, thawed and drained of all liquid
1/2 cup finely chopped red onion
1/2 cup crumbled feta cheese
10 cherry tomatoes, halved (optional)
Quiche Batter
2 eggs
1 cup low-fat milk
pinch of ground nutmeg

Preheat oven to 350 degrees. To make crust: Coat 9- inch pie pan with cooking spray. Lay 1 phyllo sheet on work surface and brush with oil and sprinkle with 1/2 tsp. sesame seeds. Top with second phyllo sheet and repeat until you have completed all six layers. Press into prepared pan and trim the edges with scissors.  Sprinkle the feta cheese over the crust.  In a small bowl, stir together the spinach and onion  and layer on top of the cheese.  Whisk together the eggs, milk and nutmeg and pour over the spinach and cheese mixture.  Season with salt and pepper. Bake for 45 to 50 minutes or until top is brown and the center is set. Note: Can substitute broccoli and cheddar cheese for the spinach and feta.

Heat a pot of  salted water for the pasta.  While you wait for the water to boil make the sauce. In a large skillet over medium high heat add the oil, garlic, anchovies, and crushed pepper. Saute until garlic is soft and anchovies melt. Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat and simmer for 8 to 10 minutes. Cook the pasta al dente. Drain and toss with the sauce. Top with grated Pramigiano Reggiano or Romano cheese and serve with crusty bread and a Ceasar Salad.

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.

Ingredients:
8 oz of crab
1/2 cup of frozen corn, thawed
1/2 cup of chopped red pepper
1/2 cup of black beans
3/4 cup bread crumbs, plus a little extra for coating the crab patties
1/2 cup Chipotle mayonnaise (recipe to follow)

Mix all ingredients together to form crab patties. Set aside on a wax paper lined platter. In a shallow dish, pour some bread crumbs. Dredge each crab pattie in the bread crumbs. In a skillet or frying pan, pour a little chipotle oil. Place patties in the pan and cook on medium high heat until crispy on either side, about 3-4 minutes. Serve with a dollop of Chipotle mayonnaise.

Chipotle mayonnaise
Ingredients:
1 egg
1 T lemon juice
2 tsp Dijon mustard
Pinch each of sea salt and fresh crushed pepper or more to taste
1 cup Coeur d’Olives Chipotle infused olive oil

In a blender, combine egg, lemon juice, mustard and salt and pepper. Then, open the center opening of the lid of the blender and in a steady stream add the oil until the mixture is thick and creamy.

Use as a spread on sandwiches or as a binder to make crab cakes.