Insalata Caprese (4 servings)

1/2 pound fresh mozzarella cheese, sliced 1/4-inch thick
2 large vine-ripened tomatoes, sliced 1/4-inch thick
1 cup fresh basil leaves
Coarse salt to taste
Freshly-ground black pepper to taste
1/4 cup Sciabica's Extra Virgin Olive oil (Spring Harvest for a sweeter Caprese or Fall Harvest for a "fuller" flavor)
*Aceto Balsamic to taste (sweet, aged, 12 star balsamic)

In a circular design around the side of a serving plate or "stacked" individual servings, alternate fresh mozzarella slices with sliced tomatoes, overlapping for effect.

Tear fresh basil leaves and sprinkle liberally over the slices. Add salt and freshly ground pepper to taste.

Just before serving, drizzle on Extra Virgin Olive Oil followed by a small drizzle of Aceto Balsamic. NOTE: Insalata Caprese should not be allowed to sit in olive oil for any length of time.

*Optional. True Insalata Caprese does not contain vinegar.

"Jonny Cakes" Salad

What you'll need:
Sciabica's Sevillano Fall Harvest Olive Oil
Aceto Balsamico
Candied Pecans
1 package of "Broccoli Slaw" (shredded broccoli, carrots, cabbage)
Craisens
Mixed Greens
Baby Spinach
1 Avocado
1 package Raspberries
Blue Cheese (or feta)

Grab a bowl roughly equal to the size of the salad you desire. Fill 1/2 the bowl with mixed greens, then the next 1/4 with baby spinach. Then sprinkle the top of salad with Pecans, Broccoli Slaw, Craisens Raspberries and Cheese (all to taste). Slice avocado and arange over the top.

Mix 3 parts olive oil with 1 part balsamic as dressing.

That's it! It seems so simple, but I could eat it every day.

- Jonathan Sciabica

Bruschetta (Serves 6 to 8)

6 to 8 1-inch slices Italian bread
1/3 cup Sciabica's or Marsala Extra Virgin Olive Oil
1 1/2 pounds yellow or red tomatoes, chopped
1/2 cup fresh basil, chopped
1/3 cup green onions, chopped small
6 cloves garlic, minced (or to taste)
salt and pepper to taste

Toast bread in a toaster oven or on a hot grill until golden on both sides.

Lightly brush each slice with olive oil.

Combine the remaining oil with tomatoes, basil, onions, garlic,salt and pepper.

Spoon tomato mixture over warm toast; arrange on a serving platter.

Bruschetta is especially good sprinkled with chopped mozzarella, fontina, Monterey Jack, Gorgonzola, or goat cheese.

Jalapeño Asparagus (Serves 4 to 6)

1 pound asparagus
1/4 cup Sciabica's Jalapeño Olive Oil
1 teaspoon garlic salt
1/2 teaspoon black pepper

Combine olive oil, garlic salt and pepper in a 1 gallon zip lock bag, shake to stir. Add asparagus to bag and knead until asparagus is completely coated.

Warm a large pan to medium heat. Fill with a single layer of asparagus (do not stack, may take multiple batches depending on pan size). Saute in pan, turning asparagus every 2-3 minutes until tender. Raise heat to medium-high, allow asparagus to turn deep brown on one side.

Sauce: 1/4 cup Sciabica's Sevillano Fall Olive Oil 1 tablespoons Aceto Balsamic 1 tablespoons spicy brown mustard 1 tablespoon honey

Mix ingredients together in a small bowl. Use a small spoon to drizzle sauce over top of asparagus when serving.

Pesto Pasta (Serves 5 to 6)

2 cups fresh basil leaves (washed and drained)
¾ cup Marsala or Sciabica's 100% Extra Virgin Olive Oil
2 cloves garlic
¼ teaspoon salt
¼ teaspoon white pepper
2 tablespoons pine nuts, walnuts, or almonds
½ cup romano or parmesan grated cheese<
2 ounces cream cheese or ricotta cheese (optional)

Traditionally one mashes basil and garlic in a mortar and pestle, gradually blending in remaining ingredients.
OR
Place olive oil and basil in a blender jar and turn on and off a few times. Add the garlic and then blend. Add the pine nuts last and do not over puree. When coarse and thick place mixture in a bowl and stir in cream and grated cheeses, salt and pepper.

Cook 1 pound of twists or rotelle pasta according to directions on the package. Drain and place in a large serving bowl. Add as many tablespoons of pesto sauce as you like and toss gently Add more salt and pepper and cheese to your taste. If the pesto sauce is to be frozen omit cheese and when ready to use mix in cheese after it has thawed.

Eggplant Pasta (Serves 6)

1 onion, chopped
1/4 cup Sciabica's or Marsala Extra Virgin Olive Oil
1/2 cup red wine 1 eggplant cut into about
1/4 inch slices
2 quarts peeled and chopped fresh or canned tomatoes
6-ounce can tomato paste
salt, pepper, and red hot pepper flakes to taste
2 tablespoons fennel seeds, ground (optional)
2 cups fresh basil leaves, chopped
1 pound pasta of your choice
1/2 cup Romano cheese, grated

In a Dutch oven cook onion in olive oil until soft. Add wine, cook 1 minute.

Add eggplant to pan, cover and cook until soft. Pour in tomatoes, bring to a boil, lower to simmer.

When all is tender, add tomato paste and seasonings to taste. Add basil last to preserve its fresh flavor.

Cook pasta, then drain and place in a shallow bowl. Spoon sauce over pasta, tossing gently. Layer eggplant slices over the top.

Sprinkle with grated cheese.

Pizza Dough (Makes 2-10 inch or 4-8 inch)

1 package dry yeast
¾ water or beer
1 teaspoon salt
¼ cup Sciabica's or Marsala Extra Virgin Olive Oil
3 ½ cups flour
1 egg
cornmeal

In mixing bowl, add yeast, sugar, water or beer, olive oil and egg. Stir to blend.

Add flour and salt, mix until dough holds together. Cover, let rise until doubled in bulk in a warm place.

Turn dough out on lightly floured surface. Cut dough in half or fourths. Pat the half pieces in 10 inch circles.

Lightly grease a 10 inch round pizza pan. Sprinkle with corn meal evenly. Drizzle with a little olive oil, place dough in pan. Let rise until puffy,10 to 15 minutes.

Pizza (Serves 4)

1 10 inch pizza dough
½ cup mozzarella shredded
2 tablespoons garlic, minced
3 tablespoons Sciabica's or Marsala Extra Virgin Olive Oil
2-3 plum tomatoes, sliced
½ cup fresh basil, chopped
salt and pepper to taste

Place dough in greased pan, top with mozzarella first. Add basil, garlic and tomatoes. Drizzle with olive oil, sprinkle with salt and pepper.

Bake in a 425 degree oven for 12 to 15 minutes or until crust is golden brown.

Variation: add Carmelized unions and/or sauteed mushrooms.

Broccoli Pasta (Serves 4 to 6)

2 bunches broccoli (2 to 2 1/2 pounds)
2 cups short pasta (penne, rotelle, or shells)
1/2 cup Sciabica's or Marsala Extra Virgin Olive Oil
6 cloves garlic, minced (or to taste)
1/2 cup Romano cheese, grated
salt, pepper and red hot pepper flakes to taste

Cut broccoli into flowerets.

Bring 3 quarts water to boil in a large pot. Add pasta and broccoli. Cook for 2 minutes after water comes to a boil again.

Turn off heat and let the pasta and broccoli stay in the water for 10-12 minutes or until broccioli is crisp tender. This method should keep the broccoli nice and green.

Drain well and place in a shallow serving bowl.

In a small skillet over low heat, cook garlic in the oil until it is light golden and translucent (2-3 minutes).

Pour olive oil and garlic over pasta, sprinkle with cheese, salt and both peppers, tossing gently.

Note: Use a good brand of pasta that holds its shape and does not get mushy when cooked.