Every day healthy recipes with Terra Creta Estate Organic extra virgin olive oil

-- Toast with Mashed Avocado and EVOO - (alternative to butter or margarine) 
1 Hearty slice of artisan/multigrain bread, grilled or toasted, brushed with TCEO EVOO, 
Lightly mash 1/3 cup avocado, 1 tsp lemon juice, 1 tsp TCEO EVOO, dash of salt, cracked pepper
Spread on toast, top with red/white parts of minced scallion
Drizzle with Terra Creta Estate Organic EVOO:  Plate Garnish Options: slice of cheese (suggest Guyere or Manchego), couple of orange wheels, tomato slices, strawberries.

-- Scrambled Eggs with Smoked Salmon & Chives (the trick is to stir eggs after they are in the pan, then stir constantly while cooking)
Pour 1 Tbs  Terra Creta Estate Organic EVOO in non-stick sauté pan on med heat.
Break two organic eggs into pan (do not pre-season eggs or pre-whip eggs)
Stir with rubber spatula to blend.  Stir/fold constantly while cooking. As eggs begin to cook, move pan off flame for 5 seconds while stirring, then put back on flame and continue stir.  Repeat this process 1-2 times. Do not overcook. 
When almost done, add 1 tsp minced chives and 1 Tbs. Smoked Salmon.
Eggs should be moist, soft, but cooked.
Now Season with pinch of salt, cracked pepper.  
Plate up and drizzle with 1 tsp. TCEO EVOO
Plate Garnish Options:  Few more chives on top, sliced tomato or halved cherry tomatoes w/basil and drizzle of TCEO EVOO, or serve eggs on a toasted bagel or toast. 

** LUNCH **
-- Greek Village Salad (this is rustic and chunky)
2 Medium Organic Tomatoes, quartered, then cut quarters in halves, or thirds (if tomato is large)
1/3 Organic English Cucumber, washed, unpeeled, quartered, chopped in 1/2 inch chunks
1/2 cup each: Yellow and Green pepper, in 1 inch chunks
1/4 cup thinly sliced red onion
10 Kalamata olives
1 tsp Cretan Oregano
2/3 cup Sheep or Goat Cheese Feta, in 1 inch chunks
1/2 cup cooked garbanzo beans or white cannellini beans
Pinch of dried red pepper flakes
Combine all ingredients in bowl, except feta. Toss with 1/4 cup TCEO EVOO, 2 TBS fresh lemon juice, salt and cracked pepper.  Plate up in rustic wooden bowl and top with Feta chunks, another sprinkle of oregano, some chopped flat leaf parsley and cracked pepper.  

-- Grilled Panini Sandwich (Smoked Turkey, 4 Cooked Bacon strips, red onion, 1/2 cup baby spinach, that has been sautéd in 2 tsp Terra Creta Estate Organic EVOO until wilted, 2 slices fontina cheese, 1-2 sliced tomato rounds)
Brush bread with TCEO EVOO and grill one side.  
Put slice of fontina cheese on each piece of grilled side of bread
Top 1 piece with turkey, bacon, onion and spinach.  Drizzle with 1 TBS TCEO EVOO, salt and cracked pepper
Place other grilled piece of bread on top, brush each side of un-grilled bread with TCEO EVOO and put in Panini maker to cook.  Garnish plate as desired.

-- Hummus 
1 cup cooked, drained garbanzo beans
1 clove garlic, minced
2 TBS Sesame Tahini
3 TBS Fresh lemon juice
1/4 cup Terra Creta Estate Organic EVOO
1/4 tsp ground Cumin
3/4 tsp salt
1/4 tsp cracked pepper
Low Sodium Chicken Stock - 3 TBS, or as needed

Pulse everything, except chicken broth, in food processor.  If too stiff add chicken broth 1 tablespoon at a time until smooth, but not runny.  Mound onto serving platter, spread out slightly, making a shallow well in center. surround Hummus with grilled pita and fresh veg.
Garnish top of hummus with:  2 TBS toasted pine nuts, 3 Kalamata olives, 1 TBS TCEO EVOO, light sprinkle of Cretan oregano and Smoked Paprika

-- Grilled Feta with Warm olives
Make sure cheese is chilled before putting on grill.
Brush a block of sheep or goat feta with TCEO EVOO
Grill in a grill pan or cast iron pan just to get grill marks on one side. Place cheese in a small ceramic baker (Temptations Old World Blue would be great.)
Warm 1 cup assorted olive blend (pitted) with 3 TBS TCEO EVOO in a separate pan.  Toss with 1/4 tsp. dried red pepper flakes, small finely sliced lemon pieces w/skin (paper thin), thinly sliced garlic clove and sauté until warmed through.
Pour over fet cheese, top with cracked pepper and warm in microwave for 20-30 seconds, just until cheese is warmed through but not totally melted.  Sprinkle with Cretan Oregano.  Serve with Tuscan style bread slices that have been brushed with TBS TCEO on one side and lightly grilled.

Easy Cretan Style Rusks
Mash 1 cup of sheep or goat feta with 3 TBS TCEO EVOO, add cracked pepper, set aside
Grate 1 large tomato into a separate bowl, mix with 1 TBS TCEO EVOO, salt, pepper and pinch of Cretan Oregano.
Pile a portion of mashed tomato on top of a rusk toast.
Top with a portion of the mashed feta.  Garnish with a drizzle of TCEO EVOO, Cretan oregano and olives

-- Dipping Sauce For Bread
Platter of sliced bread for dipping, such as Rosemary/Olive Foccacia, Tuscan, Roasted Garlic Foccacia, Sourdough or Rustic Farm Bread
1 cup  Terra Creta Estate Organic EVOO
2 TBS fresh, finely grated Peccorino Romano
2 TBS fresh basil, chiffonade
1 TBS chopped sun-dried tomatoes (in oil, not dry)
1/4 tsp cracked pepper and dash of salt
Stir together with a fork (do not blend in food processor).

-- Universal Marinade & Dressing
1 cup Terra Creta Estate Organic  EVOO
1/3 cup freshly squeezed lemon juice
2 tsp dried Cretan oregano
1/2 tsp salt, 1/4 tsp cracked pepper

Whisk together (do not blend in food processor).  Use to marinade meat, fish, poultry and vegetables for the grill or roasting.  Use as a dressing for salad.  Drizzle on cooked and roasted items just before serving.

-- Sauteed White Swiss Chard with Terra Creta Estate Organic   EVOO & Lemon
2 bunches white Swiss Chard or other seasonal greens
Rinse well, and slice chard off ribs.  Chop ribs into 2 inch lengths. Slice leaves into 2 inch ribbons.
Put 2 TBS TCEO EVOO in pan and sauté chard, cover to steam slightly until wilted.  Cook only until tender, not mushy. Add dash of Kosher salt and cracked pepper, and toss.  Place in a wide, shallow bowl, drizzle with 2-3 TBS TCEO EVOO.
Garnish with lemon wedges on the side (don't add lemon while cooking, as greens will discolor)