Fresh Citrus Fruit Salad

Ingredients:

3 blood and/or Valencia oranges, peeled and sliced.

1 grapefruit, peeled and sliced.

⅓ cup thinly sliced ripe olives.

1 clove garlic, minced.

¼ cup Filippo Berio Organic Extra Virgin Olive Oil.

Freshly ground pepper.

Directions:

Arrange slices of oranges and grapefruit on a serving platter; sprinkle with olives and garlic. Drizzle with organic extra virgin olive oil. Season with pepper to taste.

Prep Time: 10 minutes.

Total Time: 10 minutes.

Serves: 4.

Basil, Cucumber and Arugula Gazpacho

Ingredients:

2 medium English cucumbers (about 1½ lbs), lightly peeled, cut lengthwise, seeded and cut into 2-inch pieces.

1 cup basil leaves.

3 oz baby arugula; more for garnish.

½ ripe avocado, cut into 2-inch pieces.

¼ cup Filippo Berio Organic Extra Virgin Olive Oil; more for finishing.

1 large clove garlic, coarsely chopped.

1½ tbsp white balsamic vinegar

Kosher salt and freshly ground black pepper.

Chopped jalapeño (optional).

Directions:

In a blender, combine all of the ingredients (except the reserved arugula leaves), ¾ tsp salt, ¼ tsp pepper, and ½ cup water; blend until smooth. Transfer to a container, cover, and refrigerate until very cold, at least 2 hours.

If the mixture is too thick, thin with cold water to your desired consistency. Ladle the soup into serving bowls. Drizzle with organic extra virgin olive oil, and garnish with the reserved arugula leaves.

Prep Time: 10 minutes.

Cook Time: 2 hours.

Total Time: 2 hours 10 minutes.

Serves: 4.

Quinoa Bowl with Chicken and Avocado

Ingredients:

Power Bowl:

2 cups cooked quinoa.

2 cups shredded cooked chicken.

1 avocado, peeled and sliced.

1 carrot, shredded.

1 cup sliced cucumber.

2 cups pea shoots.

1 tbsp flax seeds.

Lemon wedges, for serving.

Zesty Lemon Vinaigrette:

¼ cup lemon juice.

1 tsp finely grated lemon zest.

1 tbsp grainy mustard.

1 clove garlic, minced.

4 tsp agave syrup.

½ tsp sea salt.

Pinch cayenne pepper (optional).

¼ cup Filippo Berio Organic Extra Virgin Olive Oil.

Directions:

Zesty Lemon Vinaigrette:

Whisk together lemon juice, lemon zest, mustard, garlic, agave, sea salt and cayenne (if using). Whisk in organic extra virgin olive oil until blended. Set aside.

Power Bowl:

Divide quinoa between 4 bowls. Arrange chicken, avocado, carrot, cucumber and pea shoots on top. Garnish with flax seeds. Drizzle zesty lemon vinaigrette evenly over top. Serve with lemon wedges.

Prep Time: 15 minutes.

Total Time: 15 minutes.

Serves: 4.