For marbleized eggs, coat eggs with a base color and let dry. Mix STAR Extra Light Olive Oil into another color of dye. The oil will repel color in some places and the dye will adhere in others, creating a marbled effect.

Here are more detailed instructions:
1. Hard boil your eggs as desired. In shallow bowls, mix together three cups of warm water with two tablespoons of vinegar and ten drops of food coloring. Whisk the ingredients together well.
2. Submerge your eggs and leave them in there until they reach the desired color. It is better to have a lighter color as the base color so the second layer of color will take well on your eggs.
3. Dry your eggs with a paper towel.
4. Repeat the process with the rest of the eggs. Rest them gently on your egg carton to allow them to dry.

Marbleized Easter Eggs using STAR Olive Oil

5. To create the marbleized look, add one tablespoon of STAR Extra Light Olive Oil to the dye that you have already prepared, and then, using a fork, run your fork through the oil to break the oil into pieces to create the solution to roll your eggs. As the oil swirls, roll your egg once through a contrasting color. Allow the oil to pick up & create another round of color on your eggs. Blot gently with paper towels.

A Greek Salad tastes like Summer!  We are wishing for a little summer around here.Pin It

Greek Salad

Ingredients:
Dressing
6 tbsp STAR Extra Olive Oil
1 ½ tsp fresh lemon juice
1 tsp STAR Red Wine Vinegar
2 garlic cloves, minced
1 tsp dried oregano
Salad
3 large tomatoes, seeded and cut into chunks
1 cucumber, peeled and cut into slices
1 medium red onion, cut into thin rings and soaked for 10 minutes in a small bowl of ice water to make it less sharp

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¾ cup kalamata olive
¾ cup crumbled feta cheese

Directions:

Whisk dressing ingredients together until blended. Season to taste. Drain onion from ice water and pat dry with paper towels.

Combine all salad ingredients in large bowl. Toss with dressing and serve.

We have a confession to make...we have never cooked with fresh tarragon. So, when we discovered this recipe we HAD to make it. Fresh Tarragon was a little hard to find and after much running around we found it at the local Save Mart.  Tarragon has an aromatic property reminiscent of anise and that combined with the Dijon mustard makes this dish heavenly.
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Ingredients:

Fresh Tarragon and STAR EVOO

3 cup brown rice fully cooked
4 each skinless chicken breast - 4 ounce each
1 tsp paprika
1 tbsp STAR Extra Virgin Olive Oil
½ tsp sea salt - divided
½ tsp black pepper
1/3 cup low-fat sour cream
1 tbsp Dijon mustard
1 tbsp fresh lemon juice
1 ½ tsp. fresh tarragon - chopped
2 packed cups chopped fresh spinach
2 tsp finely grated lemon zest

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Dijon Tarragon Chicken with Spinach Lemon Rice

Directions:
Sprinkle both sides of the chicken with paprika and season with salt and pepper. Heat STAR Extra Virgin Olive Oil in skillet on medium high. Cook chicken for 5 to 6 minutes per side, until cooked through. Remove from skillet and transfer to a large plate. Cover and set aside.

Reduce heat to medium low and add sour cream, Dijon mustard, lemon juice and tarragon. Stir until heated through, scraping the brown bits from bottom of pan with a wooden spoon, about 20 seconds. Uncover chicken and slice into strips. Spoon 1 tablespoon of sour cream mixture over chicken. Cover and set aside.

Heat remaining sour cream mixture on medium heat. Add rice, spinach, lemon zest and ¼ teaspoon of salt. Stir until the spinach is wilted, about 20 seconds. Spoon rice onto plates and top with sliced chicken and serve.

Adapted from Clean Eating Magazine