Gemma Sciabica has been creating amazing recipes for decades. She has published 4 olive oil cookbooks that teach you how to replace unhealthy animal fats with heart-healthy olive oil. From pasta and pizza to cakes and pie crust, it can all be done with olive oil. According to Joseph Sciabica: "not only is olive oil good for you, it also makes your food taste better!"

Please feel free to try the three recipes below, and check back often for updates. If you enjoy these recipes visit our cookbook store to pick up one or all of Gemma Sciabica's fantastic olive oil cookbooks.

1 egg white, lightly beaten
1 cup bread crumbs
4 garlic cloves, minced
salt, pepper and paprika to taste
½ cup fresh basil, parsley or cilantro
4 salmon fillets (6 ounces each)
¼ cup Sciabica's or Marsala Olive Oil
¼ cup macadamia or pistachio nuts, ground
4 lime or lemons, quartered
pinch of sage

In pie plate combine bread crumbs, garlic, salt, pepper, paprika, basil, sage and nuts.

In another pie plate add egg white lightly beaten.

Dip fillets into egg white on both sides then into crumb mixture.

In large nonstick skillet, over medium heat, cook fillets in hot olive oil.

Cook 4 to 5 minutes on each side, turning fillets once (carefully with large spatula or until fish flakes easily when tested with a fork

Serve with lime wedges and Italian mashed potatoes if desires

10-12 prunes
2 pork tenderloins (about 1 ½ pounds each)
2/3 cup fresh rosemary, chopped fine
sea salt, pepper and cayenne to taste
1 egg white
1 cup bread crumbs
½ cup Romano cheese grated
1/3 cup Sciabica's or Marsala Extra Virgin Olive Oil
1 onion, sliced

Halve tenderloin lengthwise butterfly style (not all the way through). Fill center with prunes, 1/3 cup rosemary, salt, pepper and cayenne.

Tie several places with kitchen twine.

In pie plate add egg white, beat slightly. In another pie plate, add bread crumbs and cheese.

Roll tenderloins in egg white coating both sides, then roll in crumb mixture.

Place on onion slices in lightly greased baking pan, bake at 350 degrees for 25 to 35 minutes. Use an instant read thermometer. Slice, place on serving plater, serve with stewed fruit of your choice.

Variation:

Quarter 4 quince, apples or pears; place along side of tenderloin, about last 15 minutes of baking.

1 jalapeno pepper, minced
1 cup mushrooms, chopped
3-4 slices Canadian bacaon (lean) chopped
1 tablespoon tarragon, fresh minced
5 cups chicken or beef broth
2 bay leaves (removed before serving)
1 onion or leek, chopped 1 bell pepper, red, roasted, chopped
1-1/2 pounds small sweet pumpkins cubed
1/3 cup Sciabica's or Marsala Extra Virgin Olive Oil
1 cup milk 4 garlic cloves, minced
½ cup wine, white
1 cup celery or parsnip, diced
2 apples, chopped
½ cup basil and/or parsley chopped
½ cup pumpkin seeds, toasted (to sprinkle on top of each serving)
salt and white pepper to taste

In large stock pot add olive oil, onions, garlic, jalapeno, bell peppers, celery and pumpkin.

Cook until tender about 20 minutes

Add wine, cook 5 minutes. Stir in remaining ingredients, bring to a boil, lower to simmer. Cook until all is tender.

(If smooth soup is desired, blend in jar of blender)

Note: For best results make this soup with small, sweet sugar pumpkins. When serving sprinkle each serving with pumpkin seeds or 4 corn tortillas, cut into ¾ inch strips.

Health Benefit: See clearly with squash. Zucchini contains lutein, an antioxidant that protects eyes from macular degeneration.