Vinaigrette Ingredients:
Make the vinaigrette by mincing the garlic and adding it to a bowl with all of the other vinaigrette ingredients. Whisk the ingredients together until the mixture is light and almost creamy looking. Allow the flavors to blend before dressing the salad.
Slice the pear into thin slices. Heat a large skillet over medium heat and add the Blood Orange Olive Oil to coat the bottom of the pan. Add the Brussels sprouts and saute them until they begin to soften but are still bright green (about 5 minutes). Remove from the heat and season them with salt and pepper. Add the pear slices and cranberries to the wilted sprouts. Drizzle vinaigrette over the top of the salad and toss to combine. Finish with a final pinch of freshly cracked pepper.
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Toss the shrimp in a mixing bowl with Baklouti Green Chili Olive Oil and salt. Heat a non-stick skillet over medium high heat and add the Coconut Balsamic. Bring it to a boil. Add the shrimp, bell pepper slices, and diced onion immediately. Saute for 2 minutes or until the shrimp are just pink and have curled. Add the diced mango or pineapple and stir to combine. Remove the skillet from the heat and sprinkle the dish with chopped cilantro. Serve over rice of choice.
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Mix together the marinade ingredients in a zip-top bag or a baking dish, then add the shrimp. Allow the shrimp to marinate for 20-30 minutes in the refrigerator. Remove the shrimp from the marinade and skewer them onto soaked wooden skewers.
Preheat the grill. Place the shrimp skewers on the grill and cook for 2 minutes per side (or until the shrimp are cooked through but not tough). Remove the shrimp from the skewers and serve with your favorite side dish.
Drizzle the cooked shrimp with more Sicilian Lemon Balsamic if desired.
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Rinse the steak in hot water and pat it dry. Place the steak in a baking dish and set that aside. Combine all of the other ingredients in a separate bowl and whisk them to completely combine. Pour the marinade mixture over the steak, turning it to coat evenly. Cover the baking dish with plastic wrap and allow the steak to marinate in the refrigerator for at least an hour or overnight.
Preheat the grill to high heat. Sprinkle Black Truffle Sea Salt on the steak before placing it on the grill and drizzle the remaining marinade over the top. Sear each side for 3-4 minutes for medium-rare. Add 1 minute for medium and 2 or more minutes for well done. Allow the steak to rest for at least 3 minutes so the juices redistribute back into the meat.
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Directions:
Preheat the oven to 325 F. Line a large rimmed baking tray with parchment paper. In a large mixing bowl, toss together the oats, nuts, shredded coconut, pumpkin seeds, wheat germ, and flax seeds to create the base of the granola.
In a small saucepan, place the Cara Cara Orange Vanilla Balsamic, Persian Lime Olive Oil, and honey. Heat the mixture on low until the honey has dissolved (about 3 minutes). Pour the mixture over the dry granola, and toss to thoroughly coat all of it.
Beat the egg whites in a small bowl until they are frothy. Add the granola to the egg whites and mix to evenly coat. Spread the granola on the prepared baking try and bake for another 15-20 minutes, or until golden and toasted. Remove the tray from the oven and allow the granola to cool to room temperature. Break the granola into pieces and store it in an airtight container mixed with the dried fruit.
Note: The granola will keep for 2-3 weeks.
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Directions:
Whisk together the last 5 ingredients until they are well blended. Stir together coleslaw mix, almonds, Craisins, onions, and celery in a large bowl. Add the vinegar & oil mixture, tossing well to coat the coleslaw.
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Directions:
In a medium bowl, combine all of the ingredients and stir until they are well combined. Serve right away or refrigerate until ready.
Cover and store any leftovers in the fridge for up to 3 days.
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Directions:
Slice the onion into rounds. Peel and thinly slice the apple.
In a frying pan, warm the Lemon Olive Oil over medium heat. Add the onion and apple slices and sauté until they are soft (about 5-7 minutes). Sprinkle them with the sugar and continue cooking and tossing to coat. Add the Cranberry Pear Balsamic and deglaze the pan to get up any pieces that may have stuck. Add the cranberries and bring to a gentle boil. Turn down the heat to a simmer, cover, and cook for about 20 minutes until the cranberries have split open, become soft, and the mixture has thickened.
If the mixture seems watery, remove the cover and continue to cook, stirring constantly until the juice evaporates. Once the mixture has thickened, remove it from the heat to cool completely.
Refrigerate in an airtight container. The jam will keep for up to a week.
Note: Try this jam over blue cheese or goat cheese on a crostini, flatbread, or toasted pita chips!
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For the salad:
For the dressing:
Directions:
Layer the salad ingredients in a large salad bowl or platter. Prepare the dressing by combining all of its ingredients in a container with a lid; shake vigorously to combine. Toss salad with the dressing and serve.
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Directions:
Place the sweet potato or yam cubes into a medium stockpot and cover them with cold water. Bring it to a boil, and then simmer until the cubes are fork tender (about 6-8 minutes). Then drain.
Melt butter with Persian Lime Olive Oil in the stockpot. Once the butter is melted, add the sliced Serrano chili and sauté for a few seconds. Add Serrano Honey Vinegar and brown sugar to the stockpot and cook over medium-high heat, stirring constantly until the sugar has melted and the mixture has slightly thickened. Immediately add the drained sweet potatoes and stir them to coat. Turn the heat to low and continue cooking until the sweet potatoes are fully cooked and coated well with the mixture.
Spoon the potatoes into a serving vessel and spoon the reserve sauce on top and sprinkle with pistachios to finish.
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Directions:
In a large pot, add all the ingredients and heat on high. Boil until the sauce has reduced to about half volume. Check the consistency - if the sauce coats the back of a spoon, it's done. Remove sauce from the heat and let it cool to room temperature. The sauce will continue to thicken as it cools. Strain out the rosemary and peppercorns.
Store the sauce in a plastic squeeze bottle in the fridge. May be served cold or at room temperature.
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Directions:
Put all ingredients in a saucepan over medium heat. Stir often until cranberries burst (about 15 minutes). This sauce can be refrigerated up to 3 days. May be served hot or cold.
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Directions:
Combine white wine and Peach Balsamic in a medium saucepan. Bring it to a bubbling boil, then reduce the heat a bit so that the mixture is bubbling just a bit. Stir frequently until the sauce is reduced by half or more (or when the back of your spoon stays coated).
When the sauce reached the desired consistency, remove it from the heat. As the sauce cools, it will continue to thicken.
Note: Great glaze/sauce for pork, chicken, strawberries, peach cobbler, or ice cream with fresh peaches.
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Directions:
Place the shaved fennel in a resealable Ziploc bag or bowl large enough to hold it. Thoroughly whisk together the Milanese Gremolata Olive Oil, Sicilian Lemon Balsamic, salt, pepper, and chopped flat leaf parsley. Pour the dressing over the fennel and toss to evenly coat. Marinate the fennel in the fridge for 2 hours. In a bowl or on a large platter, arrange a bed of washed mixed baby greens. Arrange the fennel and oranges over the greens, pouring any remaining dressing over the fennel and greens. Sprinkle evenly with shaved Pecorino and fresh ground pepper.
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Directions:
In a frying pan, cook the onions in butter on medium-high heat, stirring constantly, until they are browned. Add Denissimo Balsamic and brown sugar to the frying pan. Reduce the heat to low and simmer gently until the onions are cooked down to a jam-like consistency.
Note: This will keep for up to 3 weeks in the fridge.
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Directions:
Preheat the oven to 325 F. Line a large baking sheet with parchment paper. Combine rolled oats, cashews, coconut flakes, and dried fruit and spread evenly in the lined baking sheet. In a bowl, gently warm honey in the microwave so it becomes more fluid. Whisk in Blood Orange Olive Oil and Cinnamon Pear Balsamic. Evenly drizzle the mixture over the dry ingredients in the baking sheet and gently toss to coat. Spread out evenly again and pop in the oven on the middle rack. Every 10 minutes stir and smooth out again, for about 30 minutes (until the granola is fragrant and golden brown).
Allow the granola to cool, and store in an airtight container for up to 3 weeks.
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Directions:
In a sauce pan, bring vegetable stock to a boil and add quinoa. Cover the sauce pan and simmer until the quinoa is tender and the liquid is absorbed. Meanwhile, sauté chopped asparagus over the stove in 2 TBSP of Blood Orange Olive Oil to the desired tenderness. Cool the quinoa and the asparagus to room temperature, toss them together, and add blueberries. Whisk together the remaining Blood Orange Olive Oil and Tangerine Balsamic, pour over the tossed quinoa, and toss again. Season with salt and pepper, if desired. This can be served at room temperature or cold.
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Directions:
Muddle the mint leaves, lime peel, raspberries and Cascadian Wild Raspberry Balsamic together in a shaker. Fill the shaker with ice and add Rum, then cover and shake until it's chilled. Pour the entire contents of the shaker into a glass and top with Club soda.
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Directions:
Purée the chickpeas, garlic, tahini, and lemon juice in a food processor. Gradually add Extra Virgin Olive Oil until it's incorporated. Season with salt and fresh pepper. Refrigerate the hummus until ready to serve.
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Directions:
Preheat the oven to 400 F. Lay the baguette slices on a baking sheet and bake for 5-7 minutes, or until they are golden brown and toasted. Remove the toasted bread from the oven and top with brie. Drizzle Herbs De Provence Olive Oil and Black Currant Balsamic over the top and serve.
Note: This vinegar and oil paring would also be great as a salad dressing, pork marinade, as well as over fish.
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Directions:
Combine the drained olives, onion, and garlic in a food processor and chop fairly fine. Add Basil Olive Oil to the processor and pulse to mix. Add salt and pepper to taste, if needed. Chill the mixture for at least 3 hours. Serve with crackers.
Note: This tapenade also makes a great sandwich topper.
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Directions:
Preheat the oven to 400 F. Lay the baguette rounds on a baking sheet and bake them for 5-7 minutes, or until they are golden brown and toasted. Set the rounds aside.
Heat a skillet over medium-low heat and add Butter Olive Oil. Add the chopped pears to the skillet and sprinkle them with salt, cinnamon, and nutmeg. Allow them to caramelize slowly for about 10-15 minutes.
In a bowl, combine the mascarpone and honey. Spread this mixture onto the toasted baguette rounds.
Once the pears are caramelized, add Cinnamon Pear Balsamic to the skillet and cook for an additional 1-2 minutes. Add spoonfuls of the pear mixture on top of the mascarpone baguette rounds.
Note: These can be served warm or cold.
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Directions:
Whisk together Tuscan Herb Olive Oil, Oregano Balsamic, sugar, and green onion. Slice the cheeses width-wise and then in half. Arrange the slices in a shallow dish, alternating flavors. Pour the marinade over the top of the slices, cover, and chill for 8 hours.
Drain the marinade and arrange the cheese on a serving platter. Top with Pimentos and serve with crackers.
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Directions:
Whisk the Lemon Olive Oil and Honey Ginger Balsamic together, season with sea salt and fresh cracked pepper, and set aside. In a large bowl, add 1/4 cup + 2 TBSP of the whisked vinaigrette. Use a vegetable peeler to shave the asparagus into long ribbons. Leave the tips of the asparagus intact, if possible. Add the ribbons to the large bowl with the portioned amount of vinaigrette, toss, and let sit for 10-15 minutes to soften somewhat. Toss the pea shoots with another 2 TBSP of the vinaigrette, and season the pea shoots with sea salt and pepper. Toss the asparagus and pea shoots together and put them on a serving platter or bowl. Sprinkle cheese and pistachios on top before serving. Serve with the extra vinaigrette.
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Directions:
Preheat the oven to 325 F. In a food processor, combine the sage, rosemary, salt, pepper, and Mushroom & Sage Olive Oil and blend until a paste forms. Using a sharp knife, butterfly the pork or do several slices depending on the roast size. Place the blended paste in these openings. Use kitchen twine and tie the pork together for compacting.
Place the garlic halves and potatoes in the bottom of a roasting pan to create a bed for the pork so it does not sit on the surface of the pan. Place the pork fat side up on the bed of garlic and potatoes. Drizzle the pork with Mushroom & Sage Olive Oil and season with salt and pepper. Pour the white wine over the pork after the first 30 minutes of roasting and then baste the meat with the pan juices every 40 minutes or so.
Roast the pork for 5 hours or until the skin is brown and the meat is tender. Remove from the oven and let it rest for 20 minutes. Remove the twine before cutting the pork into 1/2" slices.
Note: The cooled garlic underneath the pork is spreadable and can be used on bread. We always eat the potatoes right away.
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Directions:
Line an 8x8 baking pan with parchment paper. In a heavy bottomed pot, mix together sugar and cocoa powder. Mix in the half-and-half and Dark Chocolate Balsamic and warm the mixture over medium heat, stirring until all of the sugar has dissolved. As soon as it reaches a boil, stop stirring. Allow the fudge mixture to boil gently but consistently until it reaches 240 F on a candy thermometer (about 5-7 minutes).
Remove the pot from the heat and mix in 1/2 TSP of sea salt then the Blood Orange Olive Oil. Beat with a hand mixer or in a stand mixer until the fudge is no longer glossy (about 5-7 minutes). You can now add nuts, if desired, just fold them into the mixture with a metal spoon. Pour fudge quickly into the prepared baking pan. Lightly oil the back of a spoon or spatula to smooth out the fudge. Sprinkle the remaining 1/2 TSP of sea salt on top.
Let the fudge set for at least 2 hours at room temperature or 1 hour in the fridge. When set, pull the sheet of fudge out with the parchment paper. Cut the fudge into squares with a sharp knife.
Note: The fudge will keep in an airtight container for up to 1 week.
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Directions:
Poke holes in the sweet potatoes with a fork and microwave just until they begin to soften (about 4 minutes). Slice the potatoes into 1/4" thick slices. Sauté the slices in Harissa Olive Oil until they are crisp and cooked through. Drizzle them with a little Serrano Honey Vinegar and serve.
Note: Try these spicy/savory sweet potatoes with a dollop of guacamole on top!
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Directions:
Preheat oven to 450 F. Lightly coat a baking pan with a little Rosemary Olive Oil. In a large skillet, heat the remaining Rosemary Olive Oil over medium-high heat. Add the pork and sprinkle each side with sea salt and ground black pepper. Cook until the tenderloin is browned on all sides (about 2-3 minutes per side). Remove the tenderloin from the skillet and place it in the prepared baking pan. Roast the pork for about 15 minutes, or until a thermometer inserted into the thickest part reaches 165 F.
Meanwhile, add the chopped onions, apples, and rosemary to the skillet. Sauté them over medium heat until the apples and onions are soft (about 3-5 minutes). Stir the chicken broth and Gravenstein Apple Balsamic into the skillet. Increase the heat and bring the sauce to a boil. Once brought to a boil, turn down the heat and cook until the sauce has reduced (about 5 minutes).
Remove the pork tenderloin from the oven and place it on a large platter to rest for at least 5 minutes under a foil tent. When you're ready to serve, slice on the diagonal and scoop the onion-apple relish over the top of the pork.
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Ingredients:
Directions:
Preheat oven to 450 F. Cut the potatoes into 1/4" slices and lightly oil both sides (an oil sprizter works great!). Place the potato slices in a single layer on a baking sheet. Bake for 20 minutes or until they are lightly browned.
While the potatoes are baking, combine cheese, bacon, and green onion in a small dish. In a medium bowl, whisk together 1/4 cup Smoked Chaabani Pepper Olive Oil and 1/4 cup Serrano Honey Vinegar and mix until they are well combined. Remove the potatoes slices from the oven and brush each slice with the oil/vinegar mixture and then top with the cheese mixture.
Return potatoes to the oven and bake them an additional 3-5 minutes until the cheese is melted.
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Ingredients:
Directions:
Sauté the sliced onions in Garlic Olive Oil. Pour Red Apple Balsamic over the sautéd onions and simmer. Reduce for approximately 30 minutes.
Note: Try these onions over grilled turkey burgers!
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