Coeur d’Alene Olive Oil Co. offers recipes using its infused oils

Here are a couple of recipes, courtesy of the Coeur d’Alene Olive Oil Co., that take advantage of their infused oils.

Mediterranean Orzo Salad

1 pound orzo pasta

¼ cup lemon juice

6 teaspoons chopped marjoram

4 teaspoons Dijon mustard

1 teaspoon lemon zest

½ cup Meyer lemon-infused olive oil

1½ cup feta cheese, crumbled

3 thin sliced green onions

1 cup quartered Kalamata olives

1½ pounds halved cherry tomatoes

Italian parsley, for garnish

Cook orzo in boiling salted water until al dente. Drain and rinse with cool water.

To prepare vinaigrette, whisk lemon juice, 5 teaspoons marjoram, mustard and lemon zest in a small bowl. Whisk in lemon-infused olive oil. Reserve a couple teaspoons of vinaigrette. Toss the remainder with the feta, onions, olives and orzo. Cover and refrigerate at least 30 minutes. Before serving, toss reserved vinaigrette with halved cherry tomatoes and season with salt and pepper. Mix well with the orzo. Just before serving, sprinkle the remaining marjoram and the chopped parsley over the top.

Yield: 6 servings

Approximate nutrition per serving: 580 calories, 29 grams fat (8 grams saturated, 45 percent fat calories), 16 grams protein, 65 grams carbohydrate, 3.5 grams dietary fiber, 33 milligrams cholesterol, 600 milligrams sodium.

Coeur d’Alene Olive Oil Lime-Glazed Shrimp

2 pounds 31- to 40-count cooked shrimp

¼ cup lime-infused olive oil

2 teaspoons finely chopped Italian parsley

1 tablespoon diced red bell peppers

Toss all ingredients in a large bowl. Refrigerate for one hour. Finish with fresh-squeezed lime juice.

Yield: 6 servings

Approximate nutrition per serving: 230 calories, 11 fat (2 saturated, 43 percent fat calories), 32 grams protein, less than one gram carbohydrate and dietary fiber, 295 milligrams cholesterol, 340 milligrams sodium.