Ingredients:
1 Tablespoon Sogno Toscano Garlic Olive Oil
1 Teaspoon Sogno Toscano Basil Olive Oil
½ Teaspoon Sogno Toscano Fennel Olive Oil
¼ Teaspoon Sogno Toscano Spicy Pepper Olive Oil
¼ Cup Diced Onion
¼ Cup Diced Red Pepper
¼ Cup Diced Zucchini
¼ Cup Diced Tomato
¼ Cup Ground Italian sausage (Optional)
2 Eggs
¼ Cup Marinara sauce
Grated Parmesan cheese to taste
Pinch of Salt

Directions:
1. Sauté onions – 3 minutes in olive oil mixture.
2. Add ground Italian Sausage (If using sausage) Stir frequently.
3. Add red pepper, zucchini, and tomato – Heat 3 to 4 minutes.
4. Beat eggs with fork in separate bowl and add vegetables with meet.
5. Pour mixture in buttered nonstick sauté pan over medium heat.
6. Cook 3 to 4 minutes per side and then plate..
7. Heat and pour Marinara sauce over top with grated parmesan cheese.


Ingredients:
1 tablespoon Sogno Toscano garlic olive oil.
1 tablespoon Sogno Toscano basil olive oil.
1 tablespoon Sogno Toscano fennel olive oil.
¼ teaspoon Sogno Toscano spicy pepper olive oil.
1 teaspoon Sogno Toscano balsamic glaze.
1 teaspoon Sogno Toscano extra-virgin olive oil
1 pound Wild caught fresh salmon.
2 cups Fresh spinach.
¼ cup Medium onion sliced in 1/4 inch rings

Directions:
1. Place Salmon on aluminum foil covered pan and brush half of oil mixture on Salmon.
2. Brush balsamic glaze and 7 and place 6 inches under boiler to cook 10 to 12 min.
3. prepare and plate fresh spinach with extra-virgin olive oil.
4. Lightly sauté (3 min.) onion rings in remaining olive oil mixture.
5. Remove skin in place salmon on a bed of spinach.
6. Cover with onions and lightly sprinkle balsamic glaze to finish.


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 spicy 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 tablespoon Sogno Toscano extra virgin olive oil.
½ teaspoon Chicken base.
¼ cup Diced onions
¼ cup Baby Peas.
Pinch of Salt to taste.

Mango Salsa 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.


Ingredients:
1 tablespoon Sogno Toscano basil olive oil.
1 teaspoon Sogno Toscano garlic olive oil.
½ teaspoon Sogno Toscano lemon olive oil.
1 teaspoon Sogno Toscano balsamic 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.


Ingredients:
1 teaspoon Sogno Toscano garlic olive oil.
1 teaspoon Sogno Toscano white truffle olive oil.
¼ teaspoon Sogno Toscano spicy pepper olive oil (optional).
1 teaspoon Sogno Toscano balsamic glaze.
¼ cup Julienne style onion.
¼ cup Julienne style sliced zucchini.
¼ cup Julienne style red pepper.
¼ cup Julienne style yellow pepper. (Optional)
½ cup Sliced mushrooms (Optional)
16 ounce Chicken fingers.
Pinch Salt to taste.

Directions:
1. Place the garlic, white truffle, and pepper (optional) olive oil in a sauté pan over medium heat. Add onions and sauté approximately 2 min.
2. Add chicken fingers to the onions and cook approximately 5 to 7 min. stirring frequently.
3. And zucchini, peppers and mushrooms and heat for 2 to 3 min. stirring frequently
4. Plate the meal and add random spots of balsamic glaze.


Ingredients:
1 teaspoon Sogno Toscano garlic olive oil.
1 teaspoon Sogno Toscano white truffle olive oil.
¼ teaspoon Sogno Toscano spicy pepper olive oil (optional).
¼ cup Diced onion.
¼ cup ¼ round slice zucchini.
¼ cup Diced red pepper.
¼ cup Diced tomatoes (fresh is best – canned will work).
15 Medium shrimp – peeled and deveined.
¼ cup Marinara sauce.
Angel Hair Pasta – (8 ounces uncooked) – 1½ diameter = 4 cups cooked pasta)
Pinch of Salt.
Grated Parmesan cheese to taste.

Directions:
1. Bring a large pot of water to boil. Add a couple of pinches of salt, and add Angel Hair pasta. Stir frequently and cook for 6 to 8 min. until spaghetti is al dente.
2. Place garlic, white truffle, and pepper olive oil in a sauté pan over medium heat. Add diced onions and sauté for approximately 4 min.
3. Add peeled and deveined shrimp to the onions and cook approximately 5 min.
4. Add zucchini pepper and tomatoes and heat for 2 or 3 min.
5. Add marinara sauce and heat for an additional 3 to 4 min.
6. Thoroughly drain pasta in colander.
7. Placed pasta on the plate, pour the sauce mixture with the shrimp over the pasta and add grated Parmesan cheese to taste.


Ingredients:
1 ½ lbs chicken breast
2 TSP Sogno Toscano oregano olive oil
1 TSP Sogno Toscano garlic olive oil
1 TSP Sogno Toscano Fennel Olive Oil
½ TSP Sogno Toscano Pepper Olive Oil
2 ounces flour
2 cups sliced mushrooms
1 cup dry marsala wine

Directions:
1. Heat skillet over med heat and add oils
2. Dust chicken with flour and sear in pan till just cooked through
3. Remove chicken and set aside to rest
4. Add mushrooms to pan and cook till soft
5. Return chicken to pan and simmer 2-4 minutes
6. Plate chicken over pasta noodles and cover with sauce


Ingredients:
1 tsp. oregano olive oil
2 lbs. cooked gnocchi (see recipe)
2 oz sundried tomatoes, chopped
5 oz pesto
a/n salt and pepper

Directions:
1. Season chicken with salt and pepper
2. In medium skillet over medium high heat, add oregano oil and brown gnocchi
3. Add pesto to pan cook for 3 minutes stirring often
4. Add sundried tomatoes, toss, plate and serve


Ingredients:
4 oz beef stew meat, small diced
2 oz dried porcini mushrooms
3 oz Oregano olive oil
1 can Sogno Toscano tomatoes, chopped
2 cups zucchini, small diced
1 med onion, small diced
1 tsp salt
½ tsp fresh ground black pepper
½ cup chopped parsley

Directions:
1. Soak mushrooms in warm water for 10 minutes, save and strain liquid
2. In medium pan, on medium high heat, add 1 oz of the olive oil and brown the beef
3. Remove beef and set aside
4. Add remaining olive oil to pan and lightly brown zucchini
5. Chop mushrooms, add remaining ingredients to pan and simmer.
6. Season to taste and serve over polenta


Ingredients:
2 TSP Garlic olive oil
2 TSP Basil olive oil
2 TSP Pepper olive oil
1 pound ground beef
1 can Sogno Toscano tomatoes
1 TSP sugar
2 TBS salt
1 TSP fresh ground black pepper
1 med onion small dice
1 cup carrots small dice
1 cup dry red wine
1 TSP Balsamic Glaze
1 Oz heavy cream
1 TBS Oregano Olive Oil
3 fresh basil leaves, cut to thin ribbons
1 cup grated Parmigiano-Reggiano

Directions:
1. Heat a heavy bottom pan to medium and add garlic, basil, pepper oil
2. Add carrots and onion and sweat till soft, add wine, beef, tomatoes, sugar, Balsamic glaze and salt. Simmer for 20 minutes.
3. Cook pasta and have ready (see other recipe)