INGREDIENTS: 3 grated carrots 1 1/2 pounds grated asparagus 1/3 cup fresh mint 1/3 cup sliced red onion 2 tablespoons Fused Lemon Extra Virgin Olive Oil 1 tablespoon lemon juice 1 teaspoon coarse salt Toss carrots and asparagus with mint, onion, lemon oil, lemon juice, and salt. Enjoy!
Ingredients: 1/3 cup popcorn kernels 2 T melted butter 2 T truffle oil 1 T minced parsley 1/2 cup grated Parmesan cheese Salt and pepper Preparation: Prepare popcorn according to package directions. Place warm popcorn in a bowl. Toss with butter, truffle oil, parsley, cheese and salt and pepper to taste
Ingredients 1 pound fresh, whole almonds (about 3 1/2 cups) 1/4 cup + 1 tablespoons of Organic Garlic Olive Oil 2 teaspoons fine to medium sea salt – or to taste 1/4 cup + 1 tablespoon fresh rosemary leaves as an optional garnish Directions Preheat the oven to 300. Line a rimmed baking sheet with
Ingredients: 1/2 C. of your favorite single varietal extra virgin olive oil 1/2 C. barrel aged red wine vinegar 2 cloves garlic, minced 1/4 tsp. red pepper flakes 1/2 tsp. onion powder 1/2 tsp. oregano 1/2 tsp. salt Instructions: To make the marinade for the mushrooms mix extra virgin olive oil and red wine vinegar. Add minced garlic,
INGREDIENTS 1 can (15 ounces) black beans 2 tablespoons Garlic EVOO plus more for drizzling 1 tablespoon plus 1 teaspoon Sicilian Lemon Balsamic ¼ teaspoon salt ½ teaspoon ground cumin freshly ground black pepper, to taste 1 teaspoon chopped flat leaf parsley, plus parsley sprig(s) for garnish DIRECTIONS Rinse and drain the black beans. Chop
INGREDIENTS 3 tablespoons Vermont Maple Balsamic Vinegar ¾ cup light brown sugar ¼ cup EVOO (we used Pendolino) 4 cups of raw pecans (two 8-ounce bags) 1 tablespoon of water DIRECTIONS Preheat oven to 350 degrees F. Combine the brown sugar, maple balsamic, EVOO and water in a medium-sized bowl. Whisk together well. Add pecans to
Ingredients 4 oz. cream cheese 1 teaspoon King’s Cinnamon Pear Balsamic Vinegar 2 tablespoons chopped walnuts 1 teaspoon brown sugar Instructions Combine all ingredients and chill. Serve with fruit, graham crackers, or spread on your favorite bread!
Ingredients 1/4 cup of King’s Toasted Sesame Oil 1/3 cup of King’s Chipotle Infused Olive Oil 3 (15.5 oz.) cans of garbanzo beans, drained 2 large cloves of garlic, chopped 1/3 cup of freshly squeezed lemon juice 1 tablespoon ground cumin 1 teaspoon salt Instructions Place all ingredients into the food processor and pulse until
Ingredients 8 oz wedge of Brie 1/2 cup of Traditional 18 year aged Balsamic Vinegar 2 tsp sugar 2 medium pears, cored and thinly sliced 1/2 cup of toasted, chopped walnuts Instructions In pan, cook pears 2 minutes over medium-high heat, stirring occasionally. Stir in balsamic vinegar, walnuts, and sugar. Cook for 4 minutes, stirring
IngredientsS 1 whole grain baguette 1/4 cup extra-virgin olive oil Salt 1 large garlic clove, peeled Instructions Preheat broiler. Slice baguette in half lengthwise. Brush each half thoroughly with olive oil and sprinkle lightly with salt. Broil 1-2 minutes, until bread is lightly toasted. Rub each piece of toast with the raw garlic.