Breakfast, lunch, dinner… It doesn’t matter. Tassos Garlic Stuffed Olive Omelet with Dill and Fennel is good anytime of the day. Be warned, this omelet is huge and is intended to be shared with at least two people.

Ingredients

• 2 tablespoons Tassos® Extra Virgin Olive Oil
• 2 cups thinly sliced fresh fennel bulb
• 6 cherry tomatoes
• 2 Tassos® Sundried Tomatoes, sliced
• 2 Tassos® Florinas Sweet Red Peppers, chopped
• 1/4 cup chopped Tassos® Garlic Stuffed Olives
• 5 large eggs, beaten to blend
• 4 ounces crumbled goat cheese
• 1 1/2 tablespoons chopped fresh dill

Preparation

Heat 1 tablespoon Tassos® Extra Virgin Olive Oil in 10-inch nonstick skillet over medium-high heat. Add fennel bulb; sauté until beginning to brown, approximately 5 minutes. Cover and cook until softened, approximately 4 minutes. Add cherry tomatoes, Tassos® Sundried Tomatoes and in Tassos® Garlic Stuffed Olives. Transfer to medium bowl.

Add remaining 1 tablespoon Tassos® Extra Virgin Olive Oil to same skillet. Heat over medium-high heat. Add beaten eggs and cook until eggs are just set. Tilt skillet and lift edges of omelet with spatula to let uncooked portion flow underneath, approximately 3 minutes. Sprinkle half of cheese over half of omelet, then top with fennel. Top with dill and remaining cheese. Fold uncovered half of omelet over cheese and slide onto plate.

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Looking for a quick and easy, yet delicious meal that can be made in under 30 minutes, how about Tassos® Orzo with Feta, Tomatoes, and Dill?

Ingredients

• 3 tablespoons Tassos® Extra Virgin Olive Oil
• 1 cup Tassos® Sundried Tomatoes, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup chopped dill
• 1 teaspoon grated lemon zest
• 1 cup orzo
• 1 1/2 cups crumbled feta (6 ounces)

Preparation

Mix Tassos® Extra Virgin Olive Oil, Tassos® Sundried Tomatoes, cherry tomatoes, dill, zest, and 1/2 teaspoon salt and pepper in a large serving bowl. Let stand for ten minutes

Cook orzo in a pasta in a pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water). Cook until al dente.

Drain orzo and toss with tomato mixture. Add feta and toss again.

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Looking to change things up a bit? You may love our Tassos® Mediterranean Medley Olives the way they are but why not make your own marinate? Try marinating our delicious medley of Green, Natural Black, Kalamata and Blonde Olives with rosemary and tangerine.

Great for parties or simply something to snack on throughout the week.

Ingredients

• 1 13oz jar of Tassos® Mediterranean Medley Olives
• 1 small tangerine, cut into 4 wedges, thinly sliced crosswise
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon fennel seeds, crushed
• 1 teaspoon coriander seeds, crushed
• 1/8 teaspoon dried crushed red pepper

Directions

Drain olives from brine and reserve for a delicious salad dressing or marinate.
Combine all ingredients in a sealed bag and mix well. Refrigerate for 2 days, shaking several times.
Can be made 5 days ahead. Keep refrigerated. Transfer olive mixture to bowl and serve.

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Need an idea for a quick and easy lunch? Why not try a Tassos® Garlic and Jalapeno Macaroni Salad?

Ingredients

Tassos® Macaroni Garlic & Jalapeno Pasta Salad

• 4 cups uncooked elbow macaroni
• 1 cup mayonnaise
• 1/4 cup Tassos® Garlic and Jalapeno Olive brine
• 2 1/2 tablespoons pickled jalapeno brine
• 1/3 sugar, or less to taste
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 cup Tassos® Garlic and Jalapeno Olive. sliced
• 1/4C Tassos® Sundried Tomatoes, drained, patted dry and chopped
• 1/4 cup pickled jalapeno slices chopped
• 2 tablespoons chopped fresh red peppers (optional)

Directions

1. Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
2. In a large bowl, mix together the mayonnaise, Tassos® Garlic and Jalapeno Olive and jalapeno brines, sugar, salt and pepper.  Add extra Tassos® Garlic and Jalapeno Olive brine if the mixture is too thick.  Stir in the onion, celery, Tassos® Garlic and Jalapeno Olives, jalapenos, jalapeno peppers, Tassos® Sundried Tomatoes and macaroni. Refrigerate for at least 4 hours before serving.

Tell us what you think. Do you have a recipe that just isn’t the same without Tassos® products? Let us know, Andrea Turner of Chicago did and this fantastic recipe is hers.

Even as Summer draws to an end, there are still some fantastic and light dishes perfect for summer or anytime of the year that are not only kind on the pallet but good for the heart.

Tassos® Greek Salad is easy to make and is a great compliment to any meal. In fact, it can be a meal unto itself! Enjoy.

Ingredients:

• 2/3 pound tomatoes, seeded, diced (approximately 2 cups)
• 1/4 cup Tassos® Sundried Tomatoes, diced
• 2 cups diced seeded peeled cucumber (from about 1 large)
• 1 cup Tassos® Florinas Sweet Red Peppers, diced
• 1/4 cup Tassos® Pitted Kalamata Olives, halved
• 1/4 cup diced red onion
• 3 tablespoons chopped fresh Italian parsley
• 3 tablespoons Tassos® Extra Virgin Olive Oil
• 1 1/2 tablespoons red wine vinegar brine from Tassos® Pitted Kalamata Olives
• 1/2 teaspoon dried oregano
• 1/4 cup crumbled feta cheese (about 2 ounces)

Directions:

Toss fresh tomatoes, Tassos® Sundried Tomatoes, cucumber, Tassos® Florinas Sweet Red Peppers, Tassos® Pitted Kalamata Olives, onion, parsley, Tassos® Extra Virgin Olive Oil, and red wine vinegar brine from Tassos® Pitted Kalamata Olives in medium bowl to blend. Gently mix in cheese. Season with salt and pepper.

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Simple and delicious, Tassos® Spicy Sundried Tomato Cream Sauce is a quick recipe that requires  no preparation and basic staple ingredients. It pairs well with Chicken and a glass of Pinot Noir wine.

Ingredients:

• 1 tablespoon Tassos® Extra Virgin Olive Oil
• 4 large garlic cloves, finely chopped
• 1 cup Tassos® Sundried Tomatoes, chopped
• 1 cup heavy whipping cream
• 2 Tassos® Florinas Sweet Red Peppers, chopped
• 1/2 teaspoon dried crushed red pepper
• 1 cup fresh basil leaves, chopped
• 1 pound penne pasta
• 1 cup grated Parmesan cheese

Directions:

Heat Tassos® Extra Virgin Olive Oil in heavy medium saucepan over medium heat. Add garlic and sauté – approximately 1 minute. Add Tassos® Sundried Tomatoes, cream, Tassos® Florinas Sweet Red Peppers and crushed red pepper. Simmer over medium heat – approximately 2 minutes. Add 1/2 cup basil and simmer– approximately 1 minute.

Cook pasta in large pot of boiling salted water until al dente. Drain and keep 3/4 cup pasta cooking water. Return pasta to pot. Add sauce, cheese and 1/2 cup basil and toss. Add portion of reserved cooking water (if necessary for consistency) to pasta.

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Love pizza? After trying this recipe you’ll find it difficult to order out pizza ever again.

If time is an issue, the crust for this pizza can be made the night before and left to rise in the refrigerator. Or, if you’re really looking for a quick yet delicious meal, buy a pre-made crust from your local grocer and top it as directed in this recipe. You won’t be disappointed!

Ingredients:

Crust:
3/4 cup warm water
1 1/2 teaspoons dry yeast
1 tablespoon Tassos® Extra Virgin Olive Oil
1 teaspoon salt
1 3/4 cups (about) unbleached all purpose flour
1 teaspoon whole fennel seeds
1 teaspoon dried thyme

Topping:
2 teaspoons Tassos® Extra Virgin Olive Oil
2 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary
3 cloves garlic, minced
1 can artichoke hearts, drained
3 sliced Tassos® Sundried Tomatoes
2-1/2 ounces soft goat cheese, sliced or crumbled
1/4 cup Tassos® Pitted Kalamata Olives, halved

Directions:

Crust:
Pour 3/4 cup water into large bowl. Stir to blend yeast, letting stand 10 minutes to until dissolved. Add Tassos® Extra Virgin Olive Oil, salt, and herbs, then 1 1/2 cups flour. Stir until well blended. Turn dough out onto generously floured surface and knead until smooth. Add just enough flour to prevent dough from sticking – approximately 5 minutes. Shape dough into ball and place it in large oiled bowl. Turn to coat. Cover bowl with kitchen towel. Let dough rise at cool room temperature until doubled – approximately 2 hours. Punch dough and re-form into ball. Return to bowl. Cover with towel and let rise again until doubled – approximately 3 hours.

Preheat oven to 425°F. Punch down dough and form into ball. Place dough on a floured work surface. Cover with kitchen towel. Let rest 30 more minutes. Sprinkle baking sheet with cornmeal. Roll out dough on floured surface. Transfer to baking sheet.

Mix Tassos® Extra Virgin Olive Oil, rosemary, and garlic in small bowl, and set aside.

Bake crust for 5-7 minutes or until just set. Remove from oven and brush 2 tablespoons garlic oil evenly over crust. Sprinkle with artichoke hearts, Tassos® Pitted Kalamata Olives, Tassos® Sundried Tomatoes, and crumbled goat cheese. Drizzle pizza evenly with remaining garlic oil.

Bake pizza until crust is crisp and cheese begins to brown – approximately 15-20 minutes. Cut as desired and serve warm.

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There are few that can resist a good bowl of heart healthy vegetable soup. This veggie soup is healthy, fun & easy to make and is absolutely delicious.

This recipe features delicious Tassos® Florinas Sweet Red Peppers, Eggplant and an assortment of fresh herbs and spices. Please do enjoy and tell us what you think.

Ingredients

• 2 eggplants, halved
• 8 Tassos® Florinas Sweet Red Peppers
• 1/4 cup Tassos® Extra Virgin Olive Oil
• 1 large yellow onion, chopped
• 1 medium leek, halved lengthwise, thinly sliced crosswise (white and pale green parts only – approximately 2 cups)
• 6 large garlic cloves, minced
• 8 1/2 cups chicken stock or canned low-salt chicken broth
• 3 tablespoons tomato paste
• 1/4 cup chopped fresh basil
• 2 tablespoons chopped fresh thyme
• 3 tablespoons unsalted butter
• 1 1/2 tablespoons fresh lemon juice
• Parmesan cheese shavings

Directions

Preheat oven to 450°F. Line rimmed baking sheet with parchment paper. Pierce eggplants all over with fork. Transfer, cut side down, to baking sheet. Roast until tender, about 45 minutes. Cool slightly. Remove peel and discard. Cut eggplants into large pieces. Rinse eggplant pieces under running water. Drain well and set aside.

Coarsely chop Tassos® Florinas Sweet Red Peppers.

Heat Tassos® Extra Virgin Olive Oil in large pot over medium-high heat, add onion and leek and sauté until tender – approximately 5 minutes. Add garlic; sauté 1 minute. Stir in eggplant, Tassos® Florinas Sweet Red Peppers, chicken stock, and tomato paste. Bring to boil. Reduce heat to medium and simmer uncovered until vegetables are tender – approximately 45 minutes. Stir in basil and thyme.

Puree soup in blender until smooth. Return soup to pot. Season with salt and pepper. Add butter and lemon juice. Stir over low heat until soup is heated through – approximately 5 minutes. Upon plating, garnish with Parmesan.

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Tassos® Florinas Sweet Pepper cream sauce is fantastic on just about any pasta you can think of. Be it Ravioli, Tortellini, or simply spaghetti, Tassos® Roasted Red Pepper Cream Sauce is easy to make and is sure to become a new family favorite.

Ingredients

• 3 Tassos® Florinas Sweet Peppers
• 3 tablespoons Tassos® Extra Virgin Olive Oil
• 2 tablespoons minced garlic
• 1/4 cup fresh basil
• 3 tablespoons extra virgin olive oil
• 2 cups half-and-half
• 1/4 cup grated Romano cheese
• 4 tablespoons butter

Directions

In a skillet, cook garlic, basil, and Tassos® Florinas Sweet Peppers in Tassos® Extra Virgin Olive Oil over medium heat. Cook for approximately 10 minutes.

Place mixture in blender, and puree to smooth consistency. Return Tassos® Florinas Sweet Peppers puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese is melted. Add the butter, and stir until melted. Season with salt and pepper. Simmer for 5 minutes.

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Much has been made about the health benefits of a heart healthy Mediterranean diet. Studies have documented that a Mediterranean diet flush with vegetables and seafood can decreasing risks of stroke or even Alzheimer’s.

For centuries, Europeans living around the Mediterranean have experienced longer life expectancies than their American and Northern European counterparts due to a healthier diet containing lower levels of fat and higher intake of vegetables. So, when looking for your next meal, why not turn to a dish that is healthy and packed with nutrients?

This recipe, featuring Sea Bass and Tassos® Florinas Sweet Peppers, is one that is easy to make, delicious and pairs well with a Chardonnay or Pino Gris.

Ingredients

• 3 Tassos® Florinas Sweet Peppers
• 2 tablespoons Tassos® Extra Virgin Olive Oil
• 3 garlic cloves, minced
• 4 teaspoons chopped fresh thyme
• 3 cups whole milk
• 2 cups water
• 1 bay leaf
• 1 cup polenta (coarse cornmeal)
• 2 tablespoons whipping cream
• 6 sea bass fillets
• 6 tablespoons Tassos® Mediterranean Bruschetta

Directions

Cut Tassos® Florinas Sweet Peppers into 1/2-inch strips and set aside.

Bring milk, water, bay leaf, and 1 teaspoon thyme to simmer in large saucepan. Cover and remove from heat. Let steep for approximately 15 minutes.

Slowly whisk polenta into milk mixture. Whisking constantly, simmer over medium-low heat. Continue cooking until thick and creamy, stirring often for approximately 20 minutes. Discard bay leaf. Mix in cream.

While prepping, preheat broiler. Heat 2 tablespoons Tassos® Extra Virgin Olive Oil in large skillet over medium-high heat. Sprinkle bass with salt and pepper. Add to skillet; cook to desired doneness. Remove from heat. Spread 1 tablespoon Tassos® Mediterranean Bruschetta over each fillet. Broil Tassos® Florinas Sweet Peppers in pan until heated through, approximately 2 minutes.

Spoon polenta onto 6 plates. Top with fish and Tassos® Florinas Sweet Peppers.

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