2 tablespoons Wild Mushroom and Sage EVOO 5-6 thin slices of prosciutto (about 3 ounces) 10-12 fresh sage leaves (optional) Preheat oven to 375 degrees F. Line a large rimmed baking sheet with parchment paper and drizzle about 1 tablespoon of the EVOO evenly over the parchment. Lay the prosciutto slices on the oiled
2 TBSP Tuscan Herb Olive Oil 1 Small Sweet Onion, thinly sliced 2 Cloves Garlic, minced 1 ½ tsp Salt ¼ tsp Pepper 3 Peaches, pitted and sliced ¼ Cup Honey ¾ Cup Peach Balsamic 10 Chicken Thighs, skin removed Sprig of Rosemary, for garnish (optional) Preheat Oven to 375 degrees. In a large saute
3 tablespoons Tuscan Herb EVOO 1 15-ounce can of garbanzo beans 1 15-ounce can of great northern beans 1 14.5-ounce can of diced tomatoes, drained and roughly chopped 2 cloves of garlic, minced or pressed through a garlic press ¼ cup of grated Parmesan cheese 3 tablespoons of minced flat-leaf parsley 2 tablespoons freshly squeezed
1 cup cucumber cut into 1/2″ dice 1 cup fresh tomatoes diced or cherry tomatoes cut in half 2 tablespoons fresh chopped dill 2 tablespoons fresh chopped flat leaf parsley, 1/2 cup feta cheese 1/2 cup pitted olives, coarsely chopped or halved 1/4 cup UP Certified Extra Virgin Olive Oil 2 tablespoons Champagne Vinegar 1
Ingredients 3 – 15.5 oz cans of white cannellini beans, drained (or 2.5 cups cooked cooled beans, drained) 2 cloves fresh garlic 1/3 cup Dill Olive Oil 1 Tablespoon fresh squeezed lemon juice Sea salt to taste Additional UP Certified Olive Oil for drizzling Place the beans, garlic, dill olive oil and lemon juice in
Ingredients: 1 – 20 oz. jar Lemon Stuffed Olives2 teaspoons brined capers, drained1 large garlic clove, minced1 tablespoon fresh dill, chopped1 tablespoon champagne vinegar1/4 cup fresh Extra Virgin olive oil Instructions:Place all ingredients in a food processor and pulse until a coarse paste (or desired consistency). Can be made ahead and refrigerated for up to
1 cup sour cream ½ cup mayonnaise 1 teaspoon Olive Wood Smoked Olive Oil 1 teaspoon Dijon Mustard 1 small shallot, minced 2 teaspoons fresh parsley (or ½ teaspoon dried) 2 teaspoons fresh dill (or ½ teaspoon dried) 1 teaspoon garlic or seasoned salt dash Worcestershire sauce or Neapolitan Herb Balsamic dash hot sauce
2 tablespoons Wild Fernleaf Dill Olive Oil 1 large white onion, diced 3 garlic cloves, minced 1 pound baby spinach 1 cup plain Greek yogurt 1 cup grated parmesan salt and pepper Saute onion and garlic in Dill Olive Oil. Add spinach and cook until wilted. Drain and place mixture in food processor.
¼ cup Pineapple White Balsamic 3 tbsp. Persian Lime Olive Oil ½ cup Vidalia onion ½ cup green bell pepper ½ cup yellow sweet pepper 1 small green jalapeño pepper (seeded and cored) 1 clove minced garlic ½ cup cilantro 1 ½ cups fresh pineapple (divided) Finely chop onion, peppers, garlic and 1
2 cups good Traditional or Denissimo Balsamic Vinegar 4 cups watermelon cubes (about 1 inch), seeds removed 1 pound fresh mozzarella balls (preferably the small size) 2 tablespoons fresh basil, minced Pink Himalayan Sea Salt and pepper to taste In a small pot, bring the balsamic vinegar to a boil. Continue to boil until it
Ingredients 2 large handfuls of spinach 1 Tbs Tuscan Herb Extra Virgin Olive Oil 1/8 tsp Himalayan Pink Sea Salt Directions Massage the Tuscan Herb EVOO into spinach until all leaves are completely coated. Add Himalayan Pink Sea Salt and combine until evenly dispersed. Cover a baking sheet with parchment paper. Place leaves on the parchment paper so
10 oz. of spinach (If you use frozen, just be sure it is thawed and well-drained) 1 small onion, chopped 1 package stuffing mix 3 eggs, beaten ¼ cup Wild Mushroom & Sage Olive Oil ¼ cup Parmesan cheese Salt and pepper, to taste Directions: Mix all ingredients until well combined. Form into 1” balls
3 (8-oz) packages cream cheese, softened 8 oz goat cheese, softened 1 cup mayonnaise 1 cup sour cream 5 jalapenos, seeded and minced 1 (8-oz) can diced green chilis, drained 1 1/2 cups shredded parmesan 1 cup panko bread crumbs 1/4-1/2 cup Baklouti Green Chili Olive Oil 6 oz cooked, drained, and diced bacon
beets, thinly sliced **Sea Salt Persian Lime Olive Oil **Powdered Ginger **Garlic powder Preheat oven to 300 on convection setting if possible. Spread beet slices on a baking sheet and drizzle with olive oil and then sprinkle with salt, ginger and garlic. Bake until beets are crispy. Time varies based on thickness of beets.
3 cups grapes (red or green) Ultra Premium Olive Oil (your favorite most recent crush) 1 Tbs. chopped fresh herb of choice (I like to use Orange Ginger Garlic Salt) 1 Tbs. Traditional Balsamic salt and pepper, to taste Directions: Preheat oven to 375 degrees. Combine grapes, olive oil, and herbs in a bowl. Stir
Ingredients 12 large eggs 1/3 cup mayonnaise 2 teaspoons Dijon mustard 1/4 cup freshly grated Parmigiano-Reggiano cheese Salt, to taste Freshly ground pepper, to taste 2 teaspoons black truffle oil Extra-virgin olive oil (we prefer a mild EVOO such as Frantoio Leccino) Garnishes: fresh chives, grated Parmigiano-Reggiano Place eggs and water to cover in a
1 cup Harissa, Baklouti Green Chili, or Red Cayenne EVOO (or all three) 1 16 oz box of Saltine Crackers 1 oz (1 package) of Dry Ranch Dressing Use a large ziplock storage bag. I use the 2 gallon size. Add the oil, ranch dressing mix, and crackers. Tumble constantly for 15 minutes. Bake at
Ingredients: 6 small red beets 4 oz. fresh goat cheese 2 tbls diced chives 1/2 cup Blood Orange Extra Virgin Olive Oil 1/3 cup 18 Year Aged Traditional Balsamic Vinegar Wrap beets individually in foil and place in 400 degree oven for about 30-45 minutes. Remove from oven and carefully peel the skin off.
1 tsp Red Apple Balsamic vinegar 1/4 oz Maple syrup 1/2 oz Orange juice, fresh-squeezed 1 ½ oz Bourbon 1 Red Apple, cut for garnish Mix all ingredients and serve over ice. Garnish with slice of red apple.
Ingredients: 2 grapefruit, peeled and sectioned* 2 cups chopped fresh pineapple 1 Fuji or Granny Smith apple, chopped 2 teaspoons fresh lemon juice 1 cup frozen grated coconut, thawed 1/4 cup chopped fresh mint King’s Pineapple Balsamic Vinegar Preparation: Layer first 4 ingredients (in the order listed) in a large glass serving bowl or trifle dish. Sprinkle apple with lemon juice.
2 cups Rice cereal squares 2 cups Wheat cereal squares 2 cups Corn cereal squares 1 cup whole, slivered or sliced almonds 3/4 cup dried cranberries 3/4 cup dried cherries 1/2 teaspoon sea salt 1/2 cup brown sugar 2 Tbsp light or dark corn syrup 1/2 cup Blood Orange EVOO 2 Tablespoons butter 1/4 teaspoon
INGREDIENTS ½ red onion, chopped 1 tablespoon Single Varietal EVOO , plus additional for brushing the bake pan ¼ cup Strawberry Balsamic Vinegar ¾ cup apricot preserves 1/3 cup spicy brown mustard ¼ teaspoon salt 1 pound sage flavored sausage ½ cup Italian bread crumbs Preheat oven to 425 degrees F. Heat 1 tablespoon of
6 cups old fashioned rolled oats 1 cup cashews (or almonds, pecans, walnuts, macadamia nuts) 1 cup unsweetened large flake coconut 1 cup dried cherries (or blueberries, dates, raisins, cranberries…etc.) 1/2 cup Blood Orange Olive Oil 1/2 cup honey 1 teaspoon pure vanilla extract Directions: Preheat oven to 325º F. Line a large rimmed baking sheet
3 cups (1 pound) whole raw almonds 2 tablespoons Olive Wood Smoked Olive Oil 1 teaspoon fine sea salt 1 teaspoon fresh or dried rosemary leaves, crushed Directions Preheat oven to 350°F. In a medium bowl, toss together all ingredients until almonds are well coated. Spread the almonds in a single layer onto a large
1 Whole Pineapple, cut into spears (or buy the ones already cut into spears from store) Wooden Skewers (soaked in water for 1/2 hour before using) 18 Year Traditional Balsamic or Vanilla Balsamic Cinnamon for sprinkling Put skewers through the pineapple spears length-wise. Paint all sides of spears with your choice of balsamic vinegar. Grill
Ingredients 1 package (8 ounces) cream cheese 1/4 cup prepared wasabi 2 tablespoons sesame seeds, toasted or untoasted 2 tablespoons soy sauce 1 Tbsp. Japanese Sesame oil Rice crackers Directions Place cream cheese on a cutting board; split into two layers. Spread wasabi over bottom half; replace top layer. Press top side into sesame seeds.
Ingredients: 4 avocados – peeled, pitted, mashed 1 tomato, diced 1/2 cup red onion, diced 1 Tbsp. Persian Lime Olive Oil 1 Tsp. Blackberry Ginger Balsamic Vinegar 1 Serrano chili pepper, minced 1 slice of lime salt and pepper Process: In a mixing bowl, combine avocados, tomato, onions, Serrano chili pepper, salt,
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 Garlic extra-virgin olive oil Salt 1 large garlic clove, peeled (If desired) Instructions Preheat broiler. Slice baguette in half lengthwise. Brush each half thoroughly with Garlic EVOO and sprinkle lightly with salt. Broil 1-2 minutes, until bread is lightly toasted. Rub each piece of toast with the raw garlic, if