Ingredients:
1 tablespoon – Sogno Toscano basil olive oil
1 teaspoon – Sogno Toscano garlic olive oil
½ teaspoon – Sogno Toscano lemon olive oil
1 teaspoon – Crema Blasamic Glaze
2 Tomatoes (preferably Roma).
½ pound Mozzarella cheese – sliced 1/4 inch thick.
Pinch of Salt.

Directions:
1. Slice tomatoes 1/4 inch thick.
2. Slice mozzarella cheese 1/4 inch thick.
3. Alternate and layer tomatoes and mozzarella on the plate.
4. Mix and drizzle olive oil mixture over tomatoes and mozzarella.
5. Decorate with basil leaves (optional).
6. Add random spots of balsamic glaze.


White Fish Ingredients:
1 tablespoon – Sogno Toscano basil olive oil
1 teaspoon – Sogno Toscano garlic olive oil
½ teaspoon – Sogno Toscano lemon olive oil
¼ cup Diced onions.
2 Fresh cod fillets.

White Fish Directions:
1. Add olive oil mixture to pan with diced onion and sauté for 3 min.
2. Place fresh cod fillet in pan and sauté 3 min. on each side on medium heat.

Mango Salsa Ingredients:
¼ cup Diced mango.
¼ cup Diced tomatoes.
1 teaspoon Finely chopped cilantro.
1 teaspoon Lime juice.
¼ cup Minced onions.
¼ teaspoon Cumin.
½ teaspoon Sogno Toscano garlic olive oil.
¼ teaspoon Sogno Toscano pepper olive oil.
Pinch of Salt.

Mango Salsa Directions:
1. Combine the ingredients, stir and add salt to taste.

Couscous Ingredients:
¼ cup Couscous.
½ cup Water.
1 teaspoon Sogno Toscano extra virgin olive oil.
½ teaspoon Chicken base.
¼ cup Diced onions
¼ cup Baby Peas.
Pinch of Salt to taste.

Couscous Directions:
1. Add olive oil mixture to pan with diced onions and sauté for approximately 3 min.
2. Add peas with chicken base and 1/2 cup water and bring to boil.
3. Add couscous stir, remove from heat, and let stand 5 min.
4. Plate couscous, place fish on top and finish with mango salsa.