For the marinade:
¼ cup Two Rivers olive oil (Feel free to use any of the Two Rivers Olive Oils that match the flavor profiles below.)
¼ cup lemon juice
zest of 1 lemon
2-3 garlic clove crushed
2 tsp fresh thyme
2 tsp rosemary
1 tsp dried oregano
1 tsp salt
1 tsp pepper
For the skewers:
4 large chicken breasts skinless, boneless
wooden skewers soaked in boiling water for 30 minutes
Combine all the ingredients for the marinade.
Slice the chicken into bite-sized chunks and place in a bowl. Pour over the marinade, cover and allow to marinade for at least 30 minutes but up to 24 hours, covered in the fridge.
Thread the marinated chicken onto soaked wooden skewers or metal skewers.
Heat an outdoor grill or stovetop grill pan then cook the skewers, turning every 3-5 minutes, until the chicken is cooked through and golden brown on all sides.
Remove from the heat and allow to rest for 5 minutes before serving.
1 pound lean ground beef
1 tablespoon Two Rivers olive oil (you can always try the spicy oils as well as garlic or whichever you feel balances this dish.)
1 carrot, diced
1 stalk celery, diced
1 thin slice onion, diced
1 teaspoon minced garlic
1 (32 ounce) bottle tomato-vegetable juice cocktail (such as V8®)
1 (14 ounce) can chicken broth
1 tablespoon dried parsley
1 tablespoon dried basil
1 teaspoon dried oregano
freshly ground black pepper to taste
1 ½ cups ditalini pasta
1 (15 ounce) can cannellini beans, drained and rinsed
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
Heat olive oil in a large saucepan over medium-high heat; saute carrot, celery, and onion until softened, 5 to 10 minutes. Add garlic and saute until fragrant, 1 to 2 minutes. Stir vegetable juice cocktail, chicken broth, parsley, basil, oregano, and black pepper into vegetable mixture; bring to a boil. Reduce heat and simmer soup for 20 minutes.
Bring a large pot of lightly salted water to a boil. Cook ditalini pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
Stir cannellini beans and ground beef into soup; cook and stir until soup is heated through, about 10 minutes.
Spoon about 1/3 cup pasta into each serving bowl; ladle soup over pasta.
Keep pasta separate from soup for leftovers and combine when reheating.