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Recipes for Olive oil:

Search results	Serves	Main Ingredients
Avocado and Tomato Salad Arizona Farm Bureau Staff	2	Balsamic vinegar Olive oil Avocados Tomatoes
Avocado Pasta Mariely Lopez, a Nutrition Communication Undergraduate at Arizona State University	0	Avocados Garlic Lemons Olive oil Tomatoes Corn
Avocado, Black Bean, & Corn Salad Nancy Brierley	0	Garlic Limes Olive oil Beans Corn Bell peppers Onions Cilantro Avocados
Bacon, Pesto, and Tomato Bites	0	Bacon Olive oil
Basil Butter Sweet Potato Patties Kelly Saxer of Desert Roots Farm	0	Sweet potatoes Basil Garlic Olive oil
Breakfast Pizza Mariely Lopez, a Nutrition Communication Undergrad at Arizona State University	0	Olive oil Spinach Tomatoes Eggs Avocados
Brent's Honey Bacon Green Bean Bundles Brent Murphree, former cotton, wheat and alfalfa farmer; now with the Cotton Board	4	Green beans Bacon Olive oil Honey
Catherine's Stuffed Nasturtium Leaves By Catherine the Herb Lady	0	Olives Parsley Olive oil Lemons
Cauliflower Buffalo 'Wings' Lisa Kaschmitter, Former Arizona State University Nutrition Student	0	Cauliflower Olive oil
Charlie Bird's Farro Salad Veronica De Lira, Nutritionist via Melissa Clark	0	Olive oil Lemons Cheese pistachios Arugula Parsley Mint Tomatoes Radishes
Chicken Picatta Susie Timm, adapted from foodnetwork.com	4	Chicken Olive oil Lemons Spinach
Classic Minestrone Soup By Jan D'Atri, Media celebrity and Agriculture Advocate!	0	Olive oil Onions Carrots Celery Tomatoes potatoes Zucchini Cabbage Garlic
Coconut Flour Almond Muffins Lisa Kaschmitter, Arizona State University Nutrition Student	12	Eggs Milk Olive oil Almonds Cinnamon
Eggplant Parmesan Michael Russell, former ASU communications student	0	Eggplant Cheese Tomatoes Olive oil Basil Balsamic vinegar
Fattoush	0	Lettuce Tomatoes Cucumbers Onions Parsley Mint Garlic Lemons Olive oil
Garlic Roasted Summer Squash Julie Murphree, former cotton, wheat and alfalfa farmer. Currently PR, Marketing & Ag Education Director for Arizona Farm Bureau	4	Summer squash Olive oil Garlic
Goat Feta with Black Pepper and Thyme Rhonda Crow - Crow Dairy	0	Goat feta Olive oil
Grilled Romaine with Creamy Balsamic Vinaigrette AndyFood Culinary Studio in Scottsdale	4	Balsamic vinegar Olive oil Cheese Lettuce Carrots
Grilled Summer Squash Arlene Flake, Northern Arizona Rancher	0	Summer squash Olive oil
Herb Crusted Sirloin Roast Adapted from allrecipes.com	5	Olive oil
Individual Green Salad Jars topped with Fresh Medjool Dates Natural Delights	4	Olive oil Dates Carrots Cucumbers
Italian Veggie Egg White Omelet Michael Russell, Arizona State University Nutrition Communication Student	0	Eggs Garlic Mushrooms Tomatoes Spinach Cheese Basil Olive oil
Julie's Oven Roasted Red Potatoes & Asparagus Julie Murphree, former cotton, wheat and alfalfa farmer and current Arizona Farm Bureau Marketing, PR and Ag Education Director	6	potatoes Olive oil Garlic Herbs Asparagus Peppers
Lemon Halibut Southwest Family Citrus and Spenar Family	2	Garlic Olive oil Basil Lemons Parsley
Lemon Spinach	2	Spinach Lemons Olive oil
Lemon-Baked Flounder Southwest Family Citrus and Spenar Family	6	Olive oil Lemons Parsley
Lentils and Smoked Turkey Catherine, the Herb Lady	0	Carrots Celery Onions Garlic Olive oil Herbs Turkey Lentils
Malabar Spinach Salad with Orange-Poppy seed Dressing By Kevann Jordan, Recent ASU Nutrition Student via Rose Creek Farms	0	Cantaloupe Spinach pork Onions Pecans Oranges Olive oil
Marinated Beef Tips Julie Murphree, former cotton, wheat and alfalfa farmer and current marketing director for Arizona Farm Bureau.	0	Olive oil Beef Onions
Oven Fried Sweet Potatoes Kelly Saxer of Desert Roots Farm	0	Sweet potatoes Olive oil Parsley Oranges
Parmesan Kale Chips Sherrilee Jepsen, with Maricopa County Farm Bureau	0	Kale Olive oil
Pasta Goat Cheese Recipe Rhonda Crow, Crow Dairy Farm	0	Pasta Spinach Garlic Fennels Olives Olive oil
Ratatouille Kelly Saxer of Desert Roots Farm	0	Olive oil Onions Eggplant Zucchini Garlic Tomatoes Herbs Basil
Re-fried Beans Cameron Saylor, Recent ASU Nutrition Student	0	Garlic Olive oil Beans
Roasted Pumpkin and Quinoa Salad Lori Meszaros, ASU Nutrition Communication Student	0	Squash Spinach Onions Garlic Chili peppers Balsamic vinegar Olive oil Honey
Roasted Sweet Potato Chips By Kevin Dietmeyer, Recent ASU Nutrition Student	0	Sweet potatoes Olive oil
Rosemary-Sage Steak By Liz Foster, Rancher and Arizona Farm Bureau Field Manager	0	Beef Onions Lemons Wine Herbs Olive oil
Sharla’s Arizona Beef & Veggies Stir Fry Sharla Mortimer of Mortimer Family Farms	0	Beef Onions Olive oil Peppers Celery Garlic Wine 9 bean soup mix Squash
Spaghetti Squash with Tomatoes Kelly Saxer of Desert Roots Farm	0	Squash Olive oil Green onions Garlic Tomatoes Herbs
Spanish Rice Cameron Saylor, Recent ASU Nutrition Student	0	Olive oil Rice Green onions
Stuffed Pumpkin Catherine, the Herb Lady	0	pumpkins Celery Onions Olive oil Herbs Apples
Swiss Chard Tacos Kelly Saxer of Desert Roots Farms	0	Olive oil Onions Garlic Swiss chard Cheese
Tasty Hummus Nathan Chambers, ASU Nutrition Student	0	Garlic Peanuts Lemons Olive oil
Tri-Color Penne w/Cherry Tomatoes & Cheese Duncan Family Farms	4	Pasta Olive oil Garlic Herbs Tomatoes Cheese Lemons
Turkey Sausage with Spicy Beans Sherrilee Jepsen, with Maricopa County Farm Bureau	0	Olive oil Turkey Tomatoes Kale
Vegetable Lentil Soup Angela C Torrence, Recent ASU Nutrition Student	0	Olive oil Onions Carrots Celery Garlic Tomatoes
Veggie Chili Mariely Lopez, a Nutrition Communication Undergraduate at Arizona State University	0	Olive oil Onions Garlic Bell peppers Celery Carrots Zucchini Beans Cheese Cilantro
Virgin Waffles Del Piero Restaurant at Queen Creek Olive MIll	6	Milk Eggs Olive oil
Watermelon & Tomato Salad Nancy Brierley	0	Watermelon Tomatoes Onions Olive oil
Watermelon Salad Brent Murphree, Cotton Board	0	Watermelon Onions Olive oil Cheese
Wheat Farmer's Salad Tiffany Shedd, Cotton Shedd	0	Celery Apples Onions Cranberries Pineapple Walnuts Parsley Wheat berries Olive oil Honey
Zucchini & Squash Spice Cake Downey Farms & Associates	0	Zucchini Olive oil Honey Eggs

Farmers Providing Olive oil:

Farmers
Queen Creek Olive Mill Alicia Popple / Perry Rea Queen Creek, AZ, 85242 View details

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Featured Recipe

Chocolate–Peanut Butter Ice Cream Sandwiches
Line 2 baking sheets and a plate with parchment paper. Stir together the peanut butter and powdered sugar in a medium bowl until smooth. Using a teaspoon, portion into 12 rounds and place them on the prepared plate. Freeze until firm, at least 2 hours or overnight. Preheat the oven to 375 ̊. Whisk the flour, coffee granules, baking powder, baking soda and salt in a medium bowl. Combine the butter, brown sugar and granulated sugar in a large bowl with a mixer on medium speed until combined, about 2 minutes. Add the vanilla and egg and beat, scraping the sides of the bowl as needed, until smooth, about 1 minute. Reduce the speed to low and slowly beat in the flour mixture until combined. Add the chocolate chunks and mix until just combined. Scoop 12 balls of dough (about 3 tablespoons each) onto the prepared baking sheets and flatten each into a disk with your palm. Remove the peanut butter rounds from the freezer and place one in the center of each disk of dough. Bring the edges of the dough around the peanut butter and enclose completely. Roll to ensure all the peanut butter is covered, then flatten with your palm. Arrange on the baking sheets at least 2 inches apart. Bake, switching the pans halfway through, until the cookies are golden brown around the edges, 15 to 16 minutes. Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely. To assemble, scoop 1/3 cup ice cream onto the flat side of half the cookies. Top each with another cookie. Freeze until firm, about 4 hours.

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