Appetizers	Vegetables
Grilled Portabello Mushrooms Bruschetta Roasted Onion Bloom MISTO ^® Sliced Garlic Bagels MISTO ^® Spicy Buffalo Wings	Grilled Vegetables Roasted Potatoes MISTO^® MISTO^® Broccoli Salad Asparagus MISTO^® MISTO ^® Roasted Asparagus MISTO ^® Roasted Herbed Reds
Salads & Side Dishes	Main Course
MISTO ^® Tossed Salad MISTO ^® Pasta Side Dish MISTO ^® Potato Cakes MISTO ^® Waldorf Salad MISTO ^® Fruit Salad	MISTO^® Broiled Openfaced Sandwich MISTO^® Grilled Kabobs MISTO ^® Broiled Chicken MISTO ^® Penne Pasta Primavera Fusilli MISTO ^® Venison MISTO ^® Salmon MISTO ^® Pasta MISTO ^® MISTO ^® Grilled Rib-Eye Steaks MISTO ^® "Brick-Oven" Pizza MISTO ^® Salmon Steak on a Salad Sea MISTO ^® Wild Rice Chili Pie

Appetizers

Grilled Portabello Mushrooms
Arrange slices of mushrooms in a grilling basket*.
Spray with your favorite oil using MISTO^® Olive Oil Sprayer.
Spray with Soy Sauce, also using the MISTO^® sprayer.
Grill for approx. 10 Min., turning occasionally.
*Optional to use grilling basket

Bruschetta
Slice a loaf of fresh Italian bread about 3/4" thick. Toast lightly, and MISTO^® both sides with garlic flavored olive oil. Spread a tablespoon of salsa on the toast then layer a few slices of fresh roasted peppers & plum tomatoes. Dust them with parmesan cheese and broil until cheese browns.

Roasted Onion Bloom
Choose very large Vidalia onions. Slice off the bottom and peel. With onion facing up slice down 4 times, just like a pie. Do not cut all the way through. Spray with MISTO^® and put on a hot grill. Turn grill to medium or low and spray often until onion opens up. Spray again with MISTO^® then dust onions with Italian seasoned bread crumbs. Continue cooking and spraying until golden.

MISTO^® SLICED GARLIC BAGELS
Slice 2-3 bagels into thin slices. Place on an un-greased cookie sheet. MISTO^® both sides with garlic flavored oil. Bake at 350° until browned. A delicious quick and simple snack!

MISTO^® SPICY BUFFALO WINGS
1 package of Chicken wing pieces
½ cup canola oil
1/3 cup Tabasco sauce
¼ blue cheese dressing

Pour oil in a 10" skillet. Fill your MISTO^® with Tabasco. Fry chicken until golden brown. Transfer to plate lined with paper towels. Place wings in large bowl and MISTO^® liberally with Tabasco sauce. Toss to coat and arrange on serving platter. Serve with blue cheese dressing.

Vegetables

Grilled Vegetables
1 small eggplant, 1 red bell pepper, 1 large Vidalia onion, 1 small zucchini. Cut vegetables lengthwise into 1/2" thick slices. Spray lightly with your MISTO^® and place on the grill. Cook turning and spraying often until all are brown and tender, about 10 minutes.
Arrange on a large platter.

Roasted Potatoes MISTO^®
Use big baking potatoes. With a knife, make a few cuts in the outer skin. Spray with MISTO^®. Place potatoes on a hot grill. Spray with MISTO^® again and roll and spray again until evenly coated. Close cover on grill. Bake until crispy and golden brown.
To shorten cooking time cook potatoes in microwave for about 5 minutes each before putting on the grill.

MISTO^® BROCCOLI SALAD
1 bunch broccoli
2-3 cloves garlic, crushed
1 lemon
Oil of your choice
Salt & pepper

Wash broccoli and discard stalks. In medium saucepan steam broccoli until just fork tender. Place broccoli in shallow bowl and allow to cool to room temperature. Meanwhile, fill your MISTO^® with your favorite oil. MISTO^® cooled broccoli liberally with oil. Squeeze juice of one lemon over broccoli. Top with crushed garlic; salt and pepper to taste. Toss to coat. Serve room temperature or chilled. Enjoy!

ASPARAGUS MISTO^®
Bring salted water to boil in a saucepan. Put your asparagus in boiling water and cook just long enough to be crisp-tender. Remove from the water, mist asparagus with olive oil and top with some fresh Parmesan cheese. Serve hot.

MISTO^® ROASTED ASPARAGUS
Ingredients:
Asparagus
Olive oil
Garlic salt
Parmesan cheese

Preheat oven to 400 degrees MISTO^® a cookie sheet with olive oil. Lay a single layer of asparagus on sheet. MISTO^® asparagus with olive oil. Sprinkle with salt and Parmesan cheese. Place in oven for 10 minutes or until asparagus is pierceable with a fork. A great way to eat your veggies!

MISTO^® ROASTED HERBED REDS
Cut 8-10 small red potatoes into quarters. MISTO^® with olive oil until coated. Sprinkle with the following: garlic, oregano, rosemary, basil, red peppers, parsley, paprika, celery powder. Mix with spatula until herbs are evenly distributed. Bake in a 13 x 9 x 2 pan at 400° for 40-50 minutes.

Salads & Side Dishes

MISTO^® Tossed Salad
Prepare a tossed salad in your favorite method, or use the ingredients listed below.

Red & green lettuce
Cucumbers
Vine Ripened Tomatoes
Avocado
Scallions or green onions

Clean and slice the lettuce in a bowl. Be sure to tear the lettuce into small pieces, 1.5"x1.5". Peel the cucumber and slice into quarters lengthwise. Further slice the quarters into thin slices 1/8" thick. Wash and slice the vine ripened tomatoes into 1/8's. Roma tomatoes preferred. Peel the avocado and remove the pit. Slice in half, then thinly slice the avocado width wise. Slice the scallions in 1/8" strips.

Combine all the ingredients in a large bowl. While tossing, MISTO^® the balsam vinegar onto the salad. Then continue to toss while sprinkling with fresh grated parmesan cheese on the salad.

When serving, be sure to leave the MISTO^® on the table along with a small bowl of parmesan cheese in case your guests wish more.

MISTO^® PASTA SIDE DISH
MISTO^® olive oil spray (flavored optional)
1lb spiral pasta, cooked
½ cup chopped green pepper
½ cup chopped red pepper
½ cup chopped onion
¼ cup chopped yellow squash
¼ cup chopped zucchini

MISTO^® vegetables with oil. Sauté lightly in a saucepan over medium heat until onions are slightly translucent. MISTO^® pasta and add to vegetables. Cover and simmer on low 5-7 minutes. Serve immediately with freshly grated Parmesan cheese (optional).

MISTO^® POTATO CAKES
MISTO^® olive oil spray
2 cups mashed potatoes
½ cup white cheddar cheese*

Divide potatoes into 8 small patties. Make a pocket in the center of each patty. Pre-heat skillet to medium heat. MISTO^® flat side of 4 patties and place flat side down on skillet. Put cheese into pockets; placing remaining patties on top. Pinch edges to seal in cheese. MISTO^® top side of patties and cook, flipping once, until both sides are browned and heated through.

* You can substitute cheddar with your favorite cheese.

MISTO^® WALDORF SALAD
1 cup celery, diced
1 cup apples, diced
1 cup seedless grapes, halved
½ cup walnuts (or pecan meats)
¾ cup mayonnaise

MISTO^® apples with lemon water (1/2 cup of water with 2 tsps. of lemon juice). Let drain on paper towels. Combine all ingredients in bowl. Layer a dish with lettuce and top with mixture.

MISTO^® FRUIT SALAD
2 Golden Delicious apples, peeled and chopped
1 pint strawberries, quartered
3 kiwi peeled and sliced
1 cantaloupe, peeled, seeded and chopped
Lemon juice
Almonds, chopped

Fill your MISTO^® with lemon juice. Put chopped apples in large bowl and MISTO^® with lemon juice (adds flavor and keeps apples from browning!) Toss in remaining ingredients.

Main Course

MISTO^® BROILED OPENFACED SANDWICH
Cut a slice of your favorite bread and MISTO^® topside with olive oil. Add a layer of thinly sliced apple, some raisins, a slice of your favorite cheese, and cashews and/or walnuts. Broil under very low heat until nuts are lightly browned and cheese bubbles. Makes a quick and nutritious lunch or snack!

MISTO^® GRILLED KABOBS
Cut the following into 1 inch pieces:
Bell pepper
Red Onion
Zucchini
Yellow Squash
Pineapple
Chicken breast (boneless & skinless)

Alternate the above ingredients onto 12-inch skewers. Season to taste, and MISTO^® all sides with olive oil (flavored oil optional). Place on grill, turning occasionally until chicken is done. Serve alone or over hot cooked rice.

MISTO^® BROILED CHICKEN
Place whole chicken in baking dish; MISTO^® with olive oil; season with salt, pepper, and Lawry's Seasoned Salt. Place chicken in pre-heated oven. MISTO^® chicken occasionally while it broils. Your chicken will come out moist, tender, and delicious!

MISTO^® PENNE PASTA PRIMAVERA
1lb.penne pasta
5 ripe plum tomatoes chopped
1 ½ cups steamed broccoli flowerets
5 tbls. fresh basil, chopped
4 cloves garlic, crushed
¼ cup grated Parmesan cheese
Oil of your choice
Salt & pepper

In large saucepan boil pasta for 10 minutes or until desired tenderness. While pasta is cooking fill your MISTO^® with your favorite oil. Remove pasta from heat and drain. Return pasta to saucepan. Over very low heat, add remaining ingredients. MISTO^® liberally with oil. Toss to coat. Serve immediately. Enjoy!

FUSILLI MISTO^®
1 lb. fusilli pasta
2 small (6.5 oz.) jars of artichoke hearts marinated in Olive Oil
1/2 - 3/4 cup dehydrated sun-dried tomatoes
6-8 cloves garlic, minced
4-5 tbls. Pecorino Romano, flaked or ground
1/2 tsp. black pepper, coarse ground or cracked

In a 2 qt. saucepan, combine artichokes and their liquid, sun dried tomatoes, and garlic. Add a few tablespoons water. Sauté over low heat for about 10 minutes to reconstitute the tomatoes. Meanwhile, cook the fusilli until tender. Drain well. MISTO^® pasta with olive oil and toss lightly to coat. Serve fusilli in medium bowls. Spoon the artichoke mixture over pasta. Top with Romano cheese and black pepper. Delicious!

VENISON MISTO^®
Soak venison medallions in water overnight (this process will remove the gamy taste), replacing water with fresh water when it turns red. Marinate the venison with red wine, salt, pepper, chopped garlic, rosemary and olive oil. Let marinate all day. Cook on grill, making sure not to over cook (venison cooks quickly and will become tough). Remove from grill, MISTO^® with olive oil and serve hot.

SALMON MISTO^®
MISTO^® a fry pan with olive oil, add butter and heat until melted. Add salmon fillets and season with salt, pepper, lemon juice, and a little white wine. Fry both sides until golden brown. Remove from pan. Serve with wild rice and asparagus. Makes an elegant dinner!

PASTA MISTO^®
Bring some salted water to a boil and cook pasta. Drain pasta leaving a little water to keep it moist. Spray with olive oil. In a small sauce pan put some olive oil, chopped garlic, fresh basil leaf, salt, pepper, and diced tomatoes. (Optional, throw in a small hot pepper) Bring this to a boil and simmer for about 30 min. throw over hot pasta. Serve hot with some fresh Grated Parmesan Cheese.

MISTO^® WILD RICE CHILI PIE
Crust:
2 cups cooked wild rice
1 oz. Cheddar cheese, shredded
1 egg whipped

Filling:
½ cup onion
½ cup bell pepper
1 garlic clove, minced
1 cup chopped stewed tomatoes
½ lb cooked ground beef, crumbled and drained
¼ tsp. chili powder
¼ crushed red pepper
2 oz. shredded cheddar cheese

Prepare crust: Preheat oven 425° MISTO^® a 9" pie pan with olive oil (Flavor oil optional). Combine all ingredients in bowl. Press mixture into bottom and sides of pie pan. Bake until light brown (approx. 20-25 minutes). Remove from oven and set aside. Reduce oven heat to 350°.

Prepare filling: MISTO^® a medium skillet. Over high heat, add onions, peppers, and garlic. Sauté until onions are translucent. Stir in remaining ingredients except cheese. Reduce heat to medium and cook until liquid is reduced in half. Spoon mixture into piecrust. Bake until firm (approx 20-25 minutes). Sprinkle with cheese and bake an additional 5 minutes until cheese has melted. Let stand 5 minutes before cutting.

MISTO^® Salmon Steak on a Salad Sea
Make a Garden Salad with: Olives, Carrots, Celery, Red Pepper, Cherry Tomatoes, Romaine Lettuce, Salt, Pepper, Garlic Powder, Minced Onion, Wine Vinegar. MISTO^® with Olive Oil. MISTO^® a small broiling pan with olive oil. Place Salmon Steaks on pan and lightly MISTO^®. Cook in Broiler until just done. (approx. 7 minutes). Serve the salmon over the salad. Makes a great summer meal!

MISTO^® "BRICK-OVEN" PIZZA
1lb. Pizza dough flour
2-3 lbs. Plum tomatoes, sliced
1 small yellow onion, chopped
4 cloves garlic, crushed
4 tablespoons fresh basil, chopped
1 tablespoon of fresh oregano, chopped
2 tablespoons fresh parsley, chopped
3 balls fresh mozzarella, sliced
Oil of your choice
Salt & fresh ground black pepper to taste
Pizza cooking stone or cookie sheet

Preheat oven to 425 degrees. Roll dough out to 10"-12" round on floured surface. Place dough on pizza stone or cookie sheet. Using fork poke holes in dough. Bake dough for 10-15 minutes. While dough is baking, fill your MISTO^® with oil. MISTO^® 10" skillet with oil and sauté tomatoes, onions, and garlic. Remove dough from oven; top with tomato mixture and remaining ingredients. MISTO^® liberally with oil and bake for an additional 10-15 minutes. Let cool 5 minutes before slicing. Great for a crowd!

MISTO^® GRILLED RIB-EYE STEAKS
2 Boneless Rib-Eye Steaks
2-3 cloves garlic, crushed
Red wine vinegar
Oil of your choice
Salt & pepper

Fill one MISTO^® with oil and a second MISTO^® with red vinegar. Place steaks side by side in shallow casserole dish. MISTO^® steaks generously on both sides with vinegar. Top steaks with crushed garlic, salt & pepper. MISTO^® grill rack with oil. Grill and Enjoy!

We would like to thank and acknowledge the entire MISTO^® staff and their friends for contributing the ongoing recipes.