ZAKARIAN OLIVE OIL RECIPES

Steps:

• In a large saute pan, heat the olive oil over medium-high heat. Sprinkle the shrimp with a generous pinch each salt and pepper, and then sear on both sides, about 2 minutes on each side. Add the chile flakes, garlic and serrano chile. Remove from the heat, add the limoncello, and then flambe. Add the white wine and tomatoes and cook the sauce until it reduces by half, about 5 minutes.
• Finish with the grated cheese, parsley, basil and oregano. Then swirl in the extra-virgin olive oil and butter, and season with the lemon zest and juice. Serve immediately with Garlic Bread.
• Preheat the oven to 400 degrees F.
• Lightly toast the baguette cut-side up in the oven, 4 minutes.
• Combine the butter, olive oil, garlic, shallots and some salt and pepper in a bowl, and stir to mix. Slather the mixture generously on the cut side of the toasted baguette. Sprinkle the cheese, parsley and chile flakes if using evenly over one side of the baguette. Top with the other side and wrap in foil. Warm in the oven until the cheese is melted. Cut into 3-inch slices and serve warm.

Steps:

• Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, according to the package directions. Drain in a colander, rinse with cold water and shake until very dry. Transfer the pasta to a large mixing bowl, drizzle 2 tablespoons of the olive oil over it and toss well to coat.
• Add the chicken, cucumber, tomatoes, olives, peppers, salami, onions and parsley. Season with salt and toss well to combine.
• In a small bowl, whisk together the vinegar and remaining 1/2 cup olive oil; pour it over the salad and toss well. Taste and adjust the seasoning if necessary. For best flavor, let the salad stand at room temperature for about 30 minutes before serving.