Recipes

INGREDIENTS:

• 1 bunch leeks (about 3 stalks), leaves discarded and chopped
• 2 tsp extra-virgin olive oil
• 1 can/jar artichokes, quartered, drained and rinsed
• 1 oz toasted pine nuts
• 2 tbsp Oregano & Garlic-Infused Olive Oil
• 1 tbsp white wine vinegar
• 2 tsp lemon zest
• 1/8 tsp ground black pepper

OREGANO & GARLIC-INFUSED OLIVE OIL

• 1/2 cup extra-virgin olive oil
• 1 clove garlic, smashed
• 2 tsp oregano

INSTRUCTIONS:

In a nonstick skillet, sauté leeks in extra-virgin olive oil for 3 minutes. Remove from heat and let cool. In a bowl, combine artichokes, leeks and pine nuts. In a separate small bowl, stir together Oregano & Garlic-Infused Olive Oil, vinegar, lemon zest and pepper. Pour oil-vinegar mixture onto vegetables and stir until evenly distributed. Leftovers can be stored in fridge for 4 to 5 days; don’t freeze.

OREGANO & GARLIC-INFUSED OLIVE OIL

Pour oil, garlic and oregano in a bottle. Cover and store for 1 day in your pantry before using to allow flavors to meld and become more pungent. Oil can be kept for up to 2 weeks.
Tip: This oil is great as a dip for whole-wheat bread, a marinade for meats and fish or a dressing on any salad.