2 whole large pasteurized eggs 4 teaspoons lemon juice ¼ teaspoon kosher salt ½ teaspoon sugar 2 teaspoons Dijon mustard ¼ cup Blood Orange EVOO, or more to taste 1 ¼ cups mild, Single-Varietal EVOO 1 tablespoon fresh tarragon. chopped ½ teaspoon ground fennel seed DIRECTIONS Place the whole eggs, lemon juice, salt, sugar
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
INGREDIENTS: 1 cup Basil olive oil 1/4 cup Red Apple Dark balsamic vinegar Salt and freshly ground black pepper 1 large shallot, cut into chunks. INSTRUCTIONS: Combine all ingredients except shallot in a blender and turn on machine; a creamy emulsion will form within 30 seconds. Taste and add vinegar a teaspoon or two at a
Ingredients 1 heaping tablespoon white or yellow miso 2 tablespoons Key Lime White Balsamic 1 tablespoon Honey Ginger White Balsamic 3 tablespoons Garlic Olive Oil 1 tablespoon UP EVOO of choice 1 teaspoon Roasted Sesame Oil Directions Whisk all the ingredients in a medium sized bowl until, smooth, thickened and slightly emulsified or place in
Ingredients: 1 tbsp EVOO 2 tbsp minced shallot (about 1 medium shallot) 2 tsp minced ginger 1 medium garlic clove, minced 2 cups fresh blueberries 1/4 cup Blueberry balsamic vinegar 1/4 cup dark brown sugar 1/4 tsp kosher salt Directions: Heat oil over medium heat in a medium sauce pan until simmering. Add in
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 2/3 cup low fat plain yogurt 1/3 cup Wild Fernleaf Dill EVOO 1 teaspoon wasabi powder salt DIRECTIONS In a small bowl, add the 2/3 cup of plain low fat yogurt, 1 teaspoon of wasabi powder, ½ teaspoon of salt, and the 1/3 cup of dill-infused EVOO. Mix together with a whisk, add any
INGREDIENTS 3 tablespoons Oregano White Balsamic Vinegar 3 tablespoons Dijon mustard 2 tablespoons minced shallot DIRECTIONS Mince the shallot. Combine all ingredients into a small bowl and whisk to combine well. Season to taste with salt and/or pepper, if desired. MAKES ABOUT ¾ CUP
Ingredients: 3 cups sundried tomatoes (not in oil) 1 cup Organic Garlic Olive Oil minced fresh herbs such as oregano & parsley 1/4 cup Traditional Style Dark Balsamic Vinegar sea salt and fresh ground pepper to taste Directions: Put all ingredients in to the bowl of a food processor. Pulse until the mixture has the
Mushroom Gravy 1 tablespoon King’s Mushroom & Sage Oil 1/2 cup chopped onion 1 1/2 tablespoons chopped fresh sage 1/4 teaspoon salt 1 (8-ounce) package presliced mushrooms 1/4 cup Madeira wine or dry sherry 3 cups Chicken Stock 1 1/2 tablespoons all-purpose flour 2 tablespoons water 2 tablespoons butter 1/8 teaspoon freshly ground black pepper
Ingredients 4 slices applewood-smoked bacon, sliced into 1/2-inch pieces 1 large red onion, halved and thinly sliced 1/3 c. Traditional Balsamic Vinegar 1/2 tsp Dijon mustard 1/3 c. water Salt and Pepper Instructions Heat a large sauté pan (that has a cover) over medium-high heat. Add the bacon and cook until brown but not crispy.
Ingredients 1/2 cup of Chipotle Infused Olive Oil 1/4 cup freshly squeezed lime juice 1 tbsp garlic, minced 2 tsp salt 1 tsp pepper Instructions Mix all ingredients well and place in a zip lock bag or plastic container with up to two pounds of your favorite meat, vegetables, or poultry. Refrigerate and marinate for
Ingredients 3 tbsp of Sicilian Lemon Balsamic Vinegar 1/2 tsp salt 1 clove of garlic, crushed 1/2 cup premium olive oil Instructions Combine Lemon Balsamic, salt/pepper, and garlic in a medium bowl. Whisking continuously, add olive oil in a thin stream. Remove garlic. Serve or store in the refrigerator for up to a week.
Ingredients 1/4 cup of Honey Ginger Balsamic Vinegar 1 tbsp freshly minced garlic 1/4 cup of soy sauce 1/4 cup of 18 year aged Traditional Balsamic Vinegar 2 tbsp Toasted Sesame Oil Instructions Blend ingredients thoroughly. Marinate meat in the refrigerator for a minimum of 4 hours or overnight. Grill!
Ingredients 1/2 cup King’s Red Apple Balsamic Vinegar 3/4 cup of Brown Sugar 2 tablespoons of butter (not margarine) Pecans, Coarsely chopped (optional) Instructions Melt butter over medium heat, add red apple balsamic vinegar, brown sugar and pecans. Simmer until sugar dissolves completely. BE CAREFUL NOT TO BURN!!! Drizzle over ice cream, oatmeat, or yogurt.
Ingredients 1 tablespoon of Champagne Wine Vinegar Zest of 1/2 an orange 1 tablespoon of Dijon Mustard 1/4 cup of Blood Orange EVOO Salt and pepper to taste Instructions Whisk together the vinegar, orange zest, and mustard. Slowly whisk in the Blood Orange EVOO and add salt and pepper to taste. Combine all ingredients in a bowl and
Ingredients 1/4 cup of Garlic Olive Oil 1/4 cup Traditional Aged Balsamic Vinegar 1/4 cup worcestershire sauce 1/4 cup Soy sauce 2 tablespoons Dijon Mustard freshly ground black pepper Instructions Combine all ingredients in a bowl and pour over steaks. For best results, allow to marinade for 2 hours
Ingredients 1/4 teaspoon of kosher salt 1 teaspoon garlic, finely chopped or 1 tablespoon Garlic Olive Oil 2 tablespoons shallots, finely chopped 1/3 cup of lime or lemon juice 1 cup of Persian Lime Olive Oil freshly ground black pepper Instructions In a small bowl, whisk the salt, garlic (garlic olive oil can be substituted),
Ingredients 1 cup of Pomegranate Balsamic 3/4 cup of ketchup 3 tbsp Dijon mustard 1 tbsp Worcestershire sauce 1/3 cup brown sugar 2 cloves of garlic, minced 1/4 cup chopped fresh or frozen sweet cherries 1 tsp freshly ground black pepper Instructions Combine all ingredients in a small sauce pan, stir well, and simmer for 30
Ingredients 4 tablespoons garlic olive oil 1 cup ketchup 1/4 cup Dijon mustard 1/4 cup soy sauce 1 cup brown sugar salt and pepper, to taste 1/2 cup Espresso vinegar Instructions Mix all ingredients on low heat Simmer for 10 minutes
Ingredients 1 part 18 year old balsamic vinegar 4 parts Tuscan Herb extra-virgin olive oil sea salt, to taste black pepper, to taste Parmigiano-Reggiano cheese French or Artisan Baguette Instructions Mix 18 year old balsamic and Tuscan Herb EVOO Season to taste with sea salt and black pepper Cut bread on a bias Dip bread
Ingredients 3/4 cup Raspberry balsamic vinegar 1/2 cup EVOO 4 teaspoons brown sugar 1/4 cup finely minced sweet onion 2 Tbs Minced Garlic 1 Tbs cracked black pepper Instructions In a small bowl, whisk together the balsamic vinegar, EVOO, brown sugar, onion, garlic, and pepper. Pour over desired meat, and marinate in the refrigerator for
Ingredients 1 cup extra virgin olive oil 1 2-inch piece of ginger, peeled and roughly chopped 1 tablespoon Red Apple Balsamic 2 tablespoons fresh lime juice Salt and freshly ground pepper. Instructions Combine all ingredients in a blender, using plenty of black pepper. Add 1 tablespoon warm water and blend until dressing is emulsified. Best
Ingredients 1 cup extra virgin olive oil 1/4 cup balsamic vinegar (substitute with any flavor “fused” balsamic vinegar available at King’s Olive Oil Company) Salt and freshly ground black pepper 1 large shallot, cut into chunks. Instructions Combine all ingredients except shallot in a blender and turn on machine; a creamy emulsion will form within