Easter Recipes

Enjoy Delicious Easter Recipes & Spring Savings with Sciabica’s! Make your family something extra special this year with our delicious recipes! Our family has enjoyed these time-honored recipes for decades and we’re delighted to share them with you.

Spring Salad
Orange Olive Oil Biscotti

Spring Salad (with fresh 2013 olive oil)

1/4 cup Sciabica's Spring 2013 Olive Oil
1 Tablespoon Sciabica's L1 Balsamic Vinegar
Pinch of Salt & Pepper
1 head of Romaine Lettuce
1/8 cup Walnut Halves
1/8 cup Raisins
2 celery stalks (chopped)
1 Avocado (sliced)
1 Fuji Apple (sliced)
Feta Cheese (optional)

Mix together salt, pepper, vinegar and Spring 2013 Olive Oil in a small bowl
Into a large salad bowl, tear Romaine into bite size peices.
Add olive oil mixture, Raisins, Walnuts and Celery to the Romaine Lettuce and toss until fully coated.
Serve Lettuce onto small individual plates, decorate with Avocado and Fuji Apple slices (add feta cheese if desired)

Orange Olive Oil Biscotti

printable version

3 cups flour
1 teaspoon baking soda
¾ teaspoon salt
½ cup sugar
1 cup brown sugar
1/3 cup Sciabica's Orange Olive Oil
2 teaspoons vanilla
2 eggs
2 egg whites
1 ¼ cup almond slices
1 tablespoon molasses

Foil line cookie sheets, grease lightly with Orange Olive Oil. Preheat oven to 350 degrees.
Combine dry ingredients in mixing bowl; make a well in center.
In another bowl, add eggs, molasses, olive oil and vanilla, stir to blend.
Pour egg mixture into dry ingredients, stir until dough holds together. Add almonds.
Place dough on floured board, cut into 5 or 6 pieces. Roll each piece into a log, about 1-1/2 by 12 inches long. Place logs four inches apart on prepared cookie sheets, bake for about 20 minutes or until firm to the touch.
Remove from oven; let cool about 15 minutes.
Using a serrated knife cut each log diagonally into ½ to ¾ inch wide slices.
Place biscotti cut side down on cookie sheets; bake for 8 to 10 minutes to toast.