Looking for a new stuffing recipe this year? This savory stuffing has rich creamy flavors that everyone will enjoy. Excellent the next day.

Serves: 5-6

Ingredients:

• ¼ Cup More Than Olives Arbequina Extra Virgin Olive Oil*
• 1 Pound Fresh Spinach Leaves, larger stems removed
• 1 Cup Yellow Onion, chopped
• 1 Tablespoon Fresh Garlic, chopped
• 3 Tablespoons Dried Italian Seasoning
• 2 Teaspoons Sea Salt
• 1 Teaspoon Fresh Ground Pepper
• 1 Can Artichoke Bottoms, drained and cut into ½” pieces**
• 1 Large Egg
• 1 Cup Heavy Cream
• 1 Cup Chicken Broth
• 1 Tablespoon Lemon Juice
• 6-8 Cups Stale French Bread, cut into 1” cubes
• 8 Ounces Brie Cheese, rind removed and cut into ½” cubes
• ½ Cup Parmesan Cheese, grated
• ¼ Cup Fresh Parsley, chopped

Directions:

Preheat the oven to 350 degrees F. Brush the bottom and sides of a 9 x 9 deep-dish baking dish with olive oil.

Remove any large stems from the spinach leaves. Roughly chop the raw leaves. In a large frying pan, add 2 tablespoons of More Than Olives Arbequina olive oil. Heat the olive oil to medium heat and add the spinach leaves. Cook the spinach until the leaves are soft and wilted, stirring frequently. Cook until fully wilted and the juice from the spinach has evaporated. Transfer the spinach to a bowl to cool.

In the same frying pan heat the remaining 2 tablespoons of More Than Olives Arbequina olive oil to medium heat and add your chopped onions. Cook until the onions become tender and start to brown. Add the chopped garlic, chopped artichoke bottoms, 1 tablespoon Italian seasoning, 1 teaspoon salt, and ½ teaspoon black pepper.  Cook for another 2-3 minutes to combine the flavors.  Set aside to cool.

In a large bowl, whisk together the egg, cream, chicken broth, 2 tablespoons Italian seasoning, lemon juice, 1 teaspoon salt, and ½ teaspoon black pepper.  Add the cubes of bread, spinach artichoke mixture, brie cubes, ¼ cup Parmesan cheese, and chopped parsley.  Gently stir to combine the ingredients. If the mixture seems a little dry, let it sit in the bowl for 15 minutes and stir again. 

Spoon the mixture into the baking dish. Drizzle a little More Than Olives Arbequina across the top of the stuffing. Bake until the center of the stuffing is firm and the top is beginning to turn golden brown, about an hour.  Sprinkle the remaining Parmesan cheese over the top during the last 5 minutes of cooking. 

Serve the stuffing warm so the cheese is soft.

*A little Arbequina will be needed to drizzle on the stuffing.  If More Than Olives Olio Nuovo is available, it can be used in place of Arbequina.

**If artichoke bottoms aren’t available, use a can of quartered artichoke hearts. Remove the tough outer leaves and roughly chop them.

Side Dishes

This hearty cauliflower dish with bacon and scallions is the simple, filling, and healthy dish that we all need to get us through the week!

Ingredients:

• 1 head of cauliflower, wedged
• 2 tablespoons More Than Olives Picual EVOO
• 2 teaspoons More Than Olives Aged Balsamic
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon chili powder
• ½ teaspoon garlic powder
• ½ an onion sliced
• 6 slices of bacon cut into ½” pieces
• 2 scallions

Directions:
Move the rack to the lowest part of the oven, and preheat the oven to 475°. Drizzle the wedged cauliflower with the More Than Olives Picual Extra Virgin Olive Oil and More Than Olives Traditional Barrel Aged Balsamic. Season with salt, pepper, garlic powder, and chili powder. Transfer to a baking sheet and add the cut bacon and sliced onion. Cover with aluminum foil, and roast for about 15 minutes. Remove the foil, flip each cauliflower wedge, and roast for another 15 minutes or until golden brown. Finish with the chopped scallions for a lovely presentation!

6 servings

Ingredients:

• 1 ½ pounds Brussels sprouts, trimmed & cut in half
• 4 ounce pancetta, 1/4-inch-diced (or bacon)
• 1 small yellow onion
• ¼ cup More Than Olives Arbequina “Estate” Extra Virgin Olive Oil or Picual Extra Virgin Olive Oil (Or try using our Garlic or Meyer Lemon Olive Oil)
• 1 tablespoon More Than Olives Traditional Aged Balsamic (or Fig Balsamic)
• Sea salt and freshly ground black pepper

Directions:
Preheat the oven to 400 degrees. 

Chop the stem end off each Brussel Sprout and peel off the tougher outer leaves. Cut the Sprout in half, or into 4 wedges if you are using larger Sprouts. Clean the onion and cut it into large diced pieces. 

Place the Brussels Sprouts in a bowl. Add the pancetta, onion, More Than Olives Olive Oil, 1 ½ teaspoons salt, and ½ teaspoon pepper. Toss gently to make sure everything is coated. If it seems dry, add a bit more More Than Olives Olive Oil. Spread the mixture out on a baking sheet in a single layer including some of the loose leaves, which get crispy when they’re roasted.

Roast the Brussels sprouts for about 20 or until they’re tender and nicely browned and the pancetta is cooked. Toss once during roasting. 

Remove from the oven, drizzle immediately with the More Than Olives Traditional Aged Balsamic Vinegar, and toss again. Taste and adjust seasonings, if necessary, and serve immediately while still warm from the oven.

Other Options- Chopped Bacon can be used instead of Pancetta and More Than Olives Mission Fig Balsamic works wonders in this dish.

Serve warm as a bed for grilled salmon or chicken, or serve as a side salad.
Serves 6-8 as a side dish

Ingredients:

• 2 cups orzo pasta
• 3-4 scallion onions, chopped
• 1 cucumber, peeled and diced
• 1 basket cherry tomatoes, cut in half
• 1 bell pepper (red, yellow, or orange), diced
• 2-3 teaspoons chopped fresh basil, lemon thyme, or herb of your choice
• ½ cup More Than Olives Meyer Lemon Olive Oil
• Salt and pepper, to taste

Directions:
Start a pot of water on medium-high heat. Add a few shakes of salt to the water. When the water begins to boil, add your orzo pasta.  Reduce the heat and simmer the pasta until it begins to soften. 

While pasta is cooking cut the ends off the scallion onions and give them a wash. Chop them and place them in a large bowl. Peel and dice your cucumber, then add to the bowl. Deseed your bell pepper and chop into small pieces also adding to your bowl. Add to the bowl the herb you have chosen to use in this dish. 

Once the pasta is done, carefully pour it into your strainer in the sink and drain off the hot water. Rinse the pasta with cold water and allow all the excess water to run off. 

Transfer the pasta to a large bowl with the other salad ingredients. Pour the Meyer Lemon Olive Oil over the pasta and season with Sea Salt and Pepper. Using a serving spoon, mix well. Taste to see if more seasoning is needed.  

If you are making this ahead of time, store it in the refrigerator. Remove it about 20-30 minutes before you want to serve it.  

Additions- We love to add in seasonal veggies, like Asparagus, Heirloom Carrots or Summer Squash