On hot summer days, there is nothing better than a delicious and simple egg salad sandwich.

As is the case when adding Tassos® premium ingredients to any meal,  the addition of  Tassos® Sundried Tomatoes and Tassos® Pitted Kalamata Olives transforms egg salad from the ordinary to the extraordinary. Enjoy!

Ingredients

• Dozen eggs
• 1/4 cup chopped Tassos® Sundried Tomatoes
• 1/4 cup chopped, Tassos® Pitted Kalamata
• 3/4–1 cup mayonnaise
• Salt and ground pepper
• 12 slices toasted bread
• 6 leaves romaine lettuce

Directions

Over high heat, bring lightly salted water to a boil in a large saucepan. Carefully add eggs into the water and cover the pan. Reduce heat to medium and cook for 7-8 minutes. Do not overcook. Drain eggs and immerse in cold water. When cooled, peel the eggs and chop coarsely. In a bowl, combine chopped eggs, Tassos® Sundried Tomatoes, Tassos® Pitted Kalamata, and just enough mayonnaise to bind the ingredients. Season with salt and pepper.

Spread the egg salad on toast and top with a leaf of lettuce.

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No celebratory event is complete in Greece or among Greek families without lamb. This delicious and rich recipe requires some time to make but is relatively simplistic and is sure to please anyone that enjoys a good rack of lamb from time-to-time.

Ingredients

Sauce

• 2 pounds meaty lamb neck and shoulder stew bones
• 1/4 cup Tassos® Extra Virgin Olive Oil
• 1 large leek (white green portions only), chopped (approximately 1 1/4 cups)
• 1 large carrot, peeled & chopped
• 1 onion, chopped
• 5-7 Tassos® Sundried Tomatoes
• 1/2 cup dry red wine
• 6 garlic cloves
• 2 bay leaves
• 1 1/4 teaspoons chopped fresh rosemary
• 4 cups water

Lamb

• 4 tablespoons Tassos® Extra Virgin Olive Oil
• 3 large shallots, minced (approximately 3/4 cup)
• 2 teaspoons chopped fresh rosemary
• 1 1/2 cups fresh breadcrumbs made from French bread
• 8 ounces Tassos® Pitted Kalamata Olives finely chopped (approximately 1 cup)
• 3 trimmed racks of lamb (each approximately 1 1/4 pounds)
• 4 1/2 teaspoons Dijon mustard

Directions

Sauce

Season lamb and bones with salt and pepper. Heat Tassos® Extra Virgin Olive Oil in a large heavy pot over medium-high heat. Add lamb bones and sauté until brown – approximately 20 minutes. Transfer lamb bones into a large bowl. Add leek, carrot, and onion into one pot. Sauté until golden brown – approximately 10 minutes. Add tomato, red wine, garlic, bay leaves, and rosemary. Bring to boil, preserving browned remains. Add 4 cups water and lamb bones with juices. Bring to boil. Partially cover, reduce to medium-low heat and simmer until reduced and thickened, approximately two hours. Discard lamb bones. Press vegetables and liquid through sieve into large bowl. Season sauce to taste with salt and pepper. Sauce can be made one day ahead. Refrigerate until cool, cover and keep refrigerated.

Lamb

Heat 3 tablespoons Tassos® Extra Virgin Olive Oil in large heavy skillet over medium-high heat. Add shallots and rosemary. Sauté until soft, approximately three minutes. Add breadcrumbs and sauté until golden, approximately five minutes. Add Tassos® Pitted Kalamata Olives and stir until moist clumps form, adding additional breadcrumbs if mixture is loose. Season topping with salt and pepper. Let cool.

Preheat oven to 400°F. Heat remaining 1 tablespoon of Tassos® Extra Virgin Olive Oil in large heavy skillet over high heat. Add batches of lamb racks to skillet, rounded side down. Sear until brown – approximately five minutes. Transfer to large baking sheet, seared rounded side up. Spread 1 1/2 teaspoons mustard over each. Add crumb topping into mustard. Roast lamb to desired doneness, approximately 25 minutes for medium.

Rewarm sauce over low heat, stirring occasionally. Cut lamb between bones and serve with sauce.

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Chicken breast often gets a bum rap as a dry and tasteless protein but its low cost and low fat content have made it a staple of a healthy diet.

If you’re looking for a delicious, moist and healthy alternative to dry chicken breast, look no further than Tassos® Olive Stuffed Chicken with Almonds.

Ingredients

• 4 boneless chicken breast halves with skin (approximately 2 pounds total)
• 1 cup chopped Tassos® Almond Stuffed Olives
• 1 1/2 tablespoons Tassos® Extra Virgin Olive Oil
• 1/5 cup whole almonds
• 2 tablespoons chopped parsley

Directions
Pat chicken breasts dry with a paper towel. Cut 2-inch-long horizontal slit in the thickest part of each breast. Stuff each breast with 1 1/2 teaspoons chopped Tassos® Almond Stuffed Olives. Season with salt and pepper.

Heat 2 ¼ teaspoons Tassos® Extra Virgin Olive Oil in a nonstick skillet over moderate heat. Toast almonds in butter, stirring often, until slightly darker – approximately 5 to 8 minutes. Transfer almonds with a slotted spoon to a cutting board to cool. Do not clean the skillet.

Increase heat to medium-high. Add chicken breasts, skin down, to Tassos® Extra Virgin Olive Oil remaining in skillet and add remaining chopped Tassos® Almond Stuffed Olives. Sauté chicken breasts until skins are golden – approximately 10 minutes. Turn chicken breasts over, cover and cook over moderate heat until cooked through – approximately 7 minutes. Transfer breasts to plates.

While the chicken breasts are cooking, chop toasted almonds.

Add remaining 2 ¼ teaspoons Tassos® Extra Virgin Olive Oil and 3 tablespoons water to skillet and heat. Stir in almonds, parsley, and pepper to taste. Drizzle the sauce over chicken and serve.

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This recipe may not be the easiest but it’ a desert that is sure to please anyone with a sweet tooth. Few things go better with Tassos® Thyme Honey than chocolate. Enjoy!

Ingredients

Cake:

• 1/2 cup Tassos® Thyme Honey
• 4 ounces semisweet chocolate, fragmented into pieces
• 1 1/2 cups all-purpose flour
• 1 1/2 cups soft light brown sugar
• 2 eggs
• 2 sticks of softened butter
• 1 teaspoon bicarbonate soda (baking soda)
• 1 tablespoon cocoa
• 1 cup boiling water

Honey Glaze:

• 1/2 cup Tassos® Thyme Honey
• 1/4 cup water
• 6 ounces semisweet chocolate, chopped
• 1/2 cup plus 2 tablespoons confectioners’ sugar

Directions

Cake:

Melt 4 ounces semisweet chocolate in a large bowl by heating it in the microwave or suspended over a pan of simmering water. Set aside to cool slightly.

Preheat the oven to 350°F, and butter a 9-inch springform tin.

Beat together the sugar and soft butter until airy and creamy, and then add the Tassos® Thyme Honey.

Beat one egg with a tablespoon of flour. Add another egg with another tablespoon of flour. Fold in the melted chocolate, and remaining flour. Add baking soda. Through a tea strainer, add cocoa trying to prevent lumps. Add boiling water and continue beating. Mix well to make a smooth batter. Pour batter into the prepared tin. Cook for approximately 1 1/2 hours, checking the cake after 45 minutes. If the cake is getting too dark, cover the top with aluminum foil, checking every 15 minutes.

Cool cake completely in the tin on a pie rack.

Tassos® Honey Glaze:

To make the glaze, bring the water and Tassos® Thyme Honey to a boil in a saucepan. Turn off heat and add the finely chopped chocolate, stir and melt in the hot liquid. Let stand for 2-5 minutes, then whisk together. Add the sugar through a sieve and whisk until smooth.

Plate the cake. Pour Tassos® Honey Glaze over the cold cake. Chill cake one hour before serving.

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Tassos® Garlic Stuffed Olive Bread Courtney of Staff of Life

Tassos® prides itself on providing unique products that are artisan, handcrafted quality. It is no surprise then that we work with executive chefs, gourmet restaurants and fine bakers across the country.

Today’s recipe comes from Abbey, the originator and sole producer of all the breads and rolls offered at Staff of Life, a bakery offering a delicious assortment of breads in Virginia.

Abbey has, for several years now, featured Tassos® Garlic Stuffed Olives in her delicious bread and was kind enough to provide us with Staff of Life’s recipe for their ‘Olive Bread.’

Tassos® Olive Bread Courtesy Staff of Life

Ingredients

• 3.5 oz rye flour
• 13.9 oz water
• 19.5 oz flour
• .3 oz instant yeast
• 12 oz Tassos® Garlic Stuffed Olives, drained, well-rinsed and coarsely chopped.
• .3 oz salt

Directions

Mix all ingredients together and knead until smooth and well-developed..  Allow to rise until nearly doubled, divide into two and shape loaves into batards.  Proof until doubled, slash and bake at 475 degrees for 40 minutes.

Many thanks to Abbey at Staff of Life for providing this delicious recipe. Do you have a recipe? Let us know about your recipe that just isn’t the same without Tassos® products?