The below recipe is courtesy of Treviso at Ringling Museum Chef, Jeff Trefry. You can try this recipe at home or visit Chef Jeff at Treviso and let him prepare it for you!

Thanks Jeff!

Venetian Fried Green Tomatoes                           

Serves 4

? 2-4oz. balls fresh mozzarella

? 2 ripe Roma tomatoes

? 2 green tomatoes

? 1 cup seasoned flour

? 2 eggs beaten

? 1 cup Panko crumbs

? ¼ cup grated fresh parmesan cheese

? 2 cups Original Mazzone Extra Virgin Olive Oil

? 1 cup fresh basil leaves

? 1 roasted shallot

? Salt and pepper

? 2 cloves of roasted garlic

? 2 tablespoons honey

? 2 tablespoons lemon juice

? ¼ cup Mazzone Basil Olive Oil

? Good Balsamic vinegar

Procedure: Slice mozzarella balls and Roma tomatoes into ¼ inch slices. Cut green tomatoes into

¼ inch slices and then cut out with a round biscuit cutter to the same size as the Roma tomatoes.

Dredge them in seasoned flour, then dip in beaten eggs and bread them in Panko crumbs with

grated parmesan cheese.

In a blender prepare the basil dressing by combining the basil, shallot, garlic and lemon juice and

blend until smooth. Slowly drizzle in BASIL olive oil to form an emulsion. Season with salt and pepper

To finish fry the green tomatoes in 350 degree Original Mazzone oil until golden brown. Remove and stack with mozzarella and Roma tomato slices. Drizzle basil dressing under the stack and finish with

good balsamic vinegar.

Indulge in the flavor of the Mediterranean with plump shrimp tossed with lemon and pepper. Serve with sautéed asparagus for a fine accompaniment.

YIELD: 4 servings (serving size: 1/2 cup orzo mixture and about 7 shrimp)

Ingredients

• 1 cup uncooked orzo
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt, divided
• 7 teaspoons Olio Mazzone Lemon Infused Olive Oil, divided
• 1 1/2 pounds peeled and deveined jumbo shrimp
• 2 teaspoons bottled minced garlic
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon black pepper 

Preparation

• 1. Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.
• 2. While orzo cooks, heat 1 tablespoon of Mazzone Lemon Olive Oil in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Add teaspoon Mazzone Lemon Olive Oil in pan. Add remaining shrimp to pan; sauté 2 minutes or until almost done. Transfer to plate.
• 3. Add remaining 1 tablespoon Mazzone Lemon Olive Oil to pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done.

Nutritional Information

• Amount per serving
• Calories: 403
• Fat: 10.4g
• Saturated fat: 4.8g
• Monounsaturated fat: 2.2g
• Polyunsaturated fat: 1.4g
• Protein: 40.1g
• Carbohydrate: 34.7g
• Fiber: 1.7g
• Cholesterol: 276mg
• Iron: 4.3mg
• Sodium: 549mg
• Calcium: 97mg

Recipe adapted from www.myrecipes.com

With so much fresh produce available and the warm temperatures in Florida, it is the perfect time to start eating hearty, fresh, and healthful salads again! Thank you to Crystal Windgassen for sharing with us her recipe for

Mazzone Vinaigrette:

1/4 cup Mazzone Extra Virgin Olive Oil

2 tbsp Balsamic Vinegar

1 tsp Dijon Mustard

Salt & Pepper to taste

A great deal of research has been done lately concerning the benefits of eating healthy fats such as the Monounsaturated fats in Extra Virgin Olive Oil. Not only do these fats help lower cholesterol, they also allow your body to better absorb fat-soluble vitamins such as A, D and E, which are essential to good health. Olive Oil is the most potent source of monounsaturated fats and Extra Virgin Olive Oil packs the punch of powerful antioxidants to boot!

I've been out of town for a week. I can't wait to see everyone back out at the Farmer's Market this Saturday!