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Cocoa Village 321-205-1740
Melbourne 321-676-8918

Sicilian Lemon White

Mediterranean Salad

  • 2 (6" long) day-old French rolls, cut into 1" square cubes
  • 7 tablespoons Tuscan Herb Olive Oil
  • 2 tablespoons Sicilian Lemon White Balsamic Vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh parsley leaves
  • 1 tablespoon chipped fresh oregano
  • 2 teaspoons salt
  • 1 teaspoon coarse grind black pepper
  • 4 cups fresh spinach leaves, torn into bite-size pieces
  • 1 (6 ounce) jar marinated artichoke hearts, chopped
  • 1/2 small red onion, peeled and thinly sliced
  • 1/2 cup sliced black olives
  • 4 boneless strip steaks (1" thick)
  • 1/2 cup grated Parmesan cheese

Preheat oven to 350F.  Spread bread cubes in single layer on a rimmed cookie sheet. Bake, stirring occasionally, until golden brown and crisped, about 12-15 minutes.  Set aside to cool. In a large mixing bowl, whisk together 6 tablespoons olive oil, vinegar, garlic, parsley, oregano, salt and pepper until evenly blended.  Add spinach, artichoke hearts, onion, olives and bread cubes. Toss gently.  Divide salad evenly on 4 serving plates. Heat the remaining 1 tablespoon oil in a large non-stick skillet over medium-high heat until hot but not smoking. Add steaks and cook for 5 minutes. Do not move steaks during that time (so that a crust will form on bottom of steaks).  Using tongs, turn steaks over. Reduce heat to medium and continue to cook for 5 minutes more. Cut each steak crosswise into thin strips. Place evenly atop salad on plates.  Drizzle with any remaining pan juices.  Sprinkle with Parmesan cheese and serve immediately. 

Serves 4.

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Katie’s Yummy Green Beans

  • 1 pound bag fresh Green Beans – Cleaned and cut
  • 3 – 5 garlic cloves      ½  - 1 tablespoon Rosa Maria Blend Seasoning
  • 6 – 7 sun dried diced tomatoes (packed in oil)
  • ¼ - ½ cup feta cheese – crumbled        
  • ¼ - ½ cup red onion – diced
  • 4 ounces Basil flavored From Olives & Grapes extra virgin olive oil
  • 1 – 2ounces From Olives & Grapes Sicilian Lemon White Balsamic Vinegar (or Tarragon EVOO and Lemongrass Mint vinegar)

Peel garlic slice very thin.  Place green beans in a deep skillet- with just enough water to cover bottom of pan and beans.  Add garlic & Rosa Maria Blend Seasoning.  Cover and steam until beans are al-dente or to your liking.  In a mixing bowl, whisk together the olive oil and vinegar, sun dried tomatoes, feta cheese, red onion.  Toss with green beans.

Serve cold  (next day)

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