Appetizers and Sides

• 2 lbs.  baking potatoes, scrubbed clean
• 1  large onion, grated
• 2 tsp. baking powder
• 1 ½ tsp. salt
• freshly ground black pepper
• 2 tbsp. Baklouti Green Chili Olive Oil
• ½  cup plus 2 tbsp. all-purpose flour
• 4 large eggs
• Baklouti Green Chili Olive Oil for greasing waffle iron

Heat the oven to 350 degrees.  Lightly oil a large baking sheet and set aside.  Coarsely grate the potatoes by hand or on a food processor disc.  Transfer to a large bowl of cold water.  Soak for 1-2 minutes after last batch is added to water, then drain well.  Spread grated potatoes and onion on kitchen towel and roll up jelly-roll style.  Twist towel light;y to wring out as much liquid as possible.  Transfer potato mixture to a bowl and stir in eggs, Baklouti Green Chili Oil, salt, pepper, baking powder, and flour.  Heat waffle iron on high, coat with oil, thean heap some latke mixture on top  and spread into a thin layer.  Cook until golden brown and transfer to baking sheet in warm oven.  Makes about 8 latke waffles. Substitute Baklouti Green Chili Oil with Cayenne Chili Oil or Chipotle Oil! 

• 1 cup flour
• 2 tsp/ baking powder
• ¼ tsp. cream of tartar
• ¼ tsp. salt
• 1 ½ tbsp. sugar (optional)
• 2 tbsp. Butter Olive Oil
• ⅓  cup buttermilk

Preheat oven to 450 degrees.  Whisk flour, baking powder, cream of tartar, salt an sugar (if using) together in medium bowl.  Add Butter Olive Oil and milk to dry ingredients and stir until just combined.  Place dough on lightly floured surface and knead gently 10-12 times.  Do not overwork or it will toughen the biscuits.  Cut the dough with a sharp knife or cookie cutter into desired shapes.  Place on baking sheet lined with parchment or silicone.  Sprinkle tops with sugar, if making dessert biscuits.  Bake for 10-12 minutes, or until lightly browned.  Makes 6-9 biscuits depending on size.   

• 2 ripe avocados
• ¼ tsp. fine sea salt
• freshly ground black pepper
• ⅛ tsp. ground cayenne pepper
• 2 tbsp. finely chopped onion
• 3 tbsp. finely chopped fresh cilantro
• 1 ½ tbsp Persian Lime Olive Oil
• 2 tbsp fresh lime juice

Peel the avocado and discard the pits.  Put them in a medium bowl and sprinkle them with salt, a few grindings of black pepper, and cayenne pepper.  Work with a potato masher until they are smooth but still contain a few lumps.  Add the onion, cilantro, Persain Lime Olive Oil, and lime juice and mix using a stirring motion with the potato masher.  If not serving the guacamole immediately, put it in a bowl, cover with plastic wrap directly in contact with the guacamole and refrigerate. 

• 1 lb.  green beans, ends trimmed and cut into ½” pieces
• 1 onion, finely chopped
• ¼ cup leafy green & grassy olive oil
• ½ tsp. sugar
• ½ tsp. sea salt
• ½ cup cold water
• 1 tomato, finely diced, for garnish

Heat a saute pan over medium heat, add the olive oil and heat.  Add onion and lower heat.  Slowly simmer until onions are wilted and translucent, about 3 minutes.  Add the beans, saly, pepper and sugar, stirring to combine.  Add the water and cook,uncovered, over medium-low heat until all the water is absorbed, about 30 minutes.  Garnish with chopped tomato.  For a green and grassy olive oil, try the Picual Extra Virgin Olive Oil! 

• 4 large jalapeno chilies
• ½ cup chopped fresh cilantro
• ½ cup extra virgin olive oil
• 2 tbsp. fresh lime juice

Char chilies over gas flame or in broiler until blackened on all sides.  Place in paper bag and seal;let stand for 10minutes.  Peel, seed, and finely chop chilies.  Place chilies in small bowl and mix in oil, cilantro, and lime juice.  Season with salt and pepper.  For a more flavorful salsa, substitute the extra virgin olive with either the Chipotle Olive Oil, if you  want to add a little more spice, or the Persian Lime Olive Oil, if you like a more limey flavor! 

• ½ cup Champagne Vinegar or Serrano Honey Vinegar
• 2 tbsp. sugar
• salt to taste
• 3 tbsp. cilantro, chopped
• 1 tbsp. oregano, chopped
• ½ cup Persian Lime Olive Oil
• 1 can black beans, rinsed
• 1 can navy beans, rinsed
• 2 cups frozen corn, thawed
• 1 orange bell pepper, medium diced
• 2 roma tomatoes, seeded, medium diced
• i jalapeno,minced
• 1 english cucumber, seeded, medium diced

Whisk together vinegar of choice, sugar, salt, cilantro, and oregano in small bowl.  While whisking vinegar mixture, owly drizzle in oil.  Set aside for 10-15 minutes.  In large bowl, combine beans, corn, bell pepper, tomatoes, jalapeno, and cucumber.  Pour sauce over vegetables and stir well.