Nutritious Recipes Inspired by Olive the Senses – Victoria’s Gourmet Olive Oil + Balsamic Vinegar Store

Chicken & Cashew Cream Basil Infused Olive Oil Alfredo Sauce over Black Bean Noodles:

Cashew Cream Alfredo

45 minutes/Serves 4

2 chicken breast
1 cup unsalted cashews
1 1/4 cup water
1 cup chicken stock
3 garlic cloves minced
Juice from one lemon
1/2 cup basil infused Olive Oil (available at Olive the Senses)
2 broccoli crowns
1 red pepper
Himalayan sea salt and pepper
300 grams black bean noodles or edamame-mung bean noodles

Step 1 – Prepare the cashew cream alfredo sauce. In a blender or food processor combine cashews, 2 garlic cloves, lemon juice, water, ¼ cup basil infused olive oil, and salt and pepper to taste. Blend until liquid cream state.

Step 2 – Cook your choice of black bean or edamame-mung bean noodles. Strain and set aside.

Step 3 – Cut up the broccoli into florets, julienne the red pepper, and thinly slice the chicken breast. In a large sauce pan, saute the chicken breast in the remaining basil infused olive oil and garlic. Once cooked, add in the vegetables and cook for 2-3 minutes.

Step 4 – Add the alfredo sauce into the chicken and vegetables and warm on medium heat slowly stirring in the chicken stock. Toss in your noodles and enjoy!

Chipotle Infused Olive Oil, Egg White & Veggie Brown Rice Quesadilla:

Quesadilla

10 minutes/Serves 2

1/2 cup egg whites
2 brown rice tortillas
2 slices Daiya cheddar
1 small tomato chopped
1 cup spinach
1 clove garlic minced
1/4 cup chipotle infused olive oil (available at Olive the Senses)
Himalayan sea salt and pepper
salsa or guacamole

Sauté spinach, garlic, and tomato in the chipotle infused olive oil. Add in the egg white and scramble with veggies. Season with Himalayan sea salt and pepper. Assemble quesadilla with the cheese on both sides and brown in skillet. Enjoy with salsa and guacamole.

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