Truffle Omelet

Ingredients use Truffle Oil 2 eggs sea salt (to taste) course pepper (to taste) 2 slices gouda cheese Directions Whisk eggs. Heat up pan; drizzle  Truffle Oil into pan; add eggs. Once omelet has formed, place gouda cheese slices on top,  and fold omelet. Salt and pepper to taste
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Chocolate Blood Orange Waffles

Ingredients: 1 1/2 cups whole wheat flour 3 tsp. Baking powder 1/2 tsp. salt 1/4 cup good quality cocoa powder 1/4 cup date sugar 1 cup plain yogurt 2 large eggs 4 Tbs. Blood Orange Olive Oil Instructions: Preheat the waffle iron. Mix together to dry ingredients in a large bowl. Whisk the wet ingredients
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Balsamic Oatmeal

Ingredients:    Cooked oatmeal    Fruit of choice (fresh bananas, blueberries, strawberries, etc)    Cinnamon sugar    Vermont Maple, Blueberry, Vanilla, or Cara Cara Orange Vanilla Balsamic (or your choice of balsamic)   Prepare oatmeal as directed on label. Slice fruit and top oatmeal. Sprinkle cinnamon sugar on top, then drizzle with Balsamic of your
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Grilled Olive and Swiss

Ingredients * 4 slices Sargento sliced baby swiss  * 4 slices olive or sourdough bread  * 1/4 cup olive tapenade or olive spread  * 2 thick slices large tomato  * 1 Tablespoon Tuscan Herb Extra Virgin Olive Oil   Directions Brush the 2 slices of bread with Tuscan Herb Olive Oil. Grill in a skillet. 
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Baked Salmon with Coconut Crust

4 salmon fillets, skin removed (about 4 oz each) 1 T Coconut White Balsamic 1/2 c Japanese panko bread crumbs 1/4 c flaked sweetened coconut 1/2 t  Sea Salt 1/2 t fresh ground pepper 2 T Persian Lime EVOO Preheat oven to 425 degrees. Place salmon fillets on a non-stick baking pan. Brush balsamic onto
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Pineapple Chicken Kabobs

1/2 cup Whole Fruit Lemon Fused EVOO 4 tablespoons Oregano Balsamic Vinegar 1 teaspoon of salt 1/2 teaspoon of pepper 1 red bell pepper, cut into 1” square pieces 1 yellow or orange bell pepper, cut into 1” pieces 2 small zucchinis, cut once lengthwise and then into 1/2” slices (half moons) 1/2 of a
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Coconut Lemon Smoothie

1 cup coconut milk 1 tbsp. Lemon Olive Oil 1 pear, cored and seeded 1 tbsp. Cranberry Pear Balsamic Directions: Combine all ingredients into a blender and blend until desired consistency. Servings: 2 cups
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Mint Blueberry Balsamic Smoothie

1 cup organic baby spinach 1 ½ cups organic frozen blueberries 1 sprig fresh mint leaves (about 8-10 leaves) 1 pinch sea salt 1 tbsp. Blueberry Balsamic Vinegar 1 tbsp. Blood Orange Olive Oil 1 cup organic green tea Directions: Add all ingredients to a blender in the order listed (so the spinach is at
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Pasta with Mushroom and Sage

Ingredients 4 tablespoons Wild Mushroom & Sage infused Olive Oil 6 fresh sage leaves, cut in thin strips 2 oz. pancetta thinly sliced (optional) 1 tablespoon fresh lemon juice 1/3 cup grated Pecorino Romano kosher salt and fresh ground pepper to taste 12 oz. dry pasta of choice, cooked al dente in lightly salted water
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Roasted Vegetable Pasta

3/4 cup EVOO, such as Hojiblanca.  For additional flavor, use Tuscan Herb 3 tbsp Salsa di Parma 2 zucchini, cut in large pieces 1 onion, cut in large pieces 15-20 mini portabella mushrooms, halved 1 red pepper, cut in large pieces 10 cherry tomatoes, halved 1/4 cup pine nuts 1/2 box whole wheat pasta Parmesan
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Turkey Chili

3 tbsp Garlic EVOO 1 medium sweet onion 2-3 garlic cloves 2 tsp kosher salt 1 1/2 tbsp chili powder 1 tsp oregano 1 1/2 tsp ground cumin 1 tsp ground coriander 1/2 tsp red pepper flakes 1/2 tsp cayenne pepper 1 tbsp tomato paste 2 chipotle chiles in adobo, chopped , plus 1 tbsp
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Blood Orange Portobello Burgers

  Ingredients:    3 teaspoons King’s Infused Blood Orange Olive Oil 4 (4-inch) Portobello caps 1/4 teaspoon salt  1/4 teaspoon black pepper 4 sandwich rolls Preparation: Heat blood orange oil in a large nonstick skillet over medium-high heat. Sprinkle mushrooms with salt and pepper. Add mushrooms to pan; sauté 4 minutes or until tender, turning
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Bourbon Blood Orange Hot Wings

   2 1/2 pounds small chicken wings 3 tablespoons Blood Orange Olive Oil (for use with chicken) 1/2 cup Bourbon 3 tablespoons Blood Orange Olive Oil 1/2 cup fresh lemon juice 6 tablespoons Soy Sauce 3 tablespoons honey 2 teaspoons chili powder 1/2 teaspoon ground cinnamon 1/2 teaspoon chili flakes Celery and carrot spears Ranch
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Cranberry-Orange Dijon Salmon

 1 Tbsp. Cranberry Conserve or whole cranberry sauce 1 Tbsp. Blood Orange Olive Oil 2 tsp. Dijon mustard 2 tsp. whole-grain mustard 1½ lb. salmon, cut into 4 fillets Preheat oven to 425. Mix first 4 ingredients in a bowl. Place salmon on a foil or parchment-lined baking pan. Spread 2 teaspoons of cranberry-mustard mixture
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Red Apple Pork Tenderloin

1 lb. pork tenderloin Red Apple Balsamic Vinegar Extra Virgin Olive Oil Sea Salt   In zip lock bag, cover the pork tenderloin with 1/4 cup olive oil and ½ cup balsamic vinegar.  Close top of bag and place in refrigerator for 2 to 24 hours. 30 minutes before cooking, remove from refrigerator and allow
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Grilled Taco Burger

1 lb. ground sirloin 1 pkg. taco seasoning 2 Tbsp. King’s Olive Oil Co. Espresso Balsamic 1 Tbsp. tomato paste ¼ cup minced white onion 1 pkg. smoked Gouda cheese 1 pkg. brioche buns 1 large tomato 1 head leaf lettuce Sour cream Mix first 5 ingredients together and form into ¼ lb. patties. Grill
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Lemon and Honey Muffins

INGREDIENTS 1 cup all-purpose flour 1 cup yellow corn meal 1 tablespoon baking powder 1 teaspoon salt 1/3 cup sugar ¼ cup Lemon Olive Oil ¼ cup honey 1 cup milk 2 large eggs and 1 egg yolk   DIRECTIONS Place oven rack in middle position and preheat oven to 375 degrees F.  Place 12
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Breakfast Quinoa

½ cup or more cooked quinoa, warmed ½ to 1 cup milk of choice (almond milk, coconut milk, cows milk) ⅓ cup or more fruit (berries, chopped apple or pear, tropical fruit) Optional add-ons: toasted nuts, apple sauce, coconut flakes, dark chocolate balsamic vinegar, chopped dark chocolate, spices like cinnamon and nutmeg Optional sweeteners: honey,
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Sweet Potatoes and Greens Breakfast Bowl

Ingredients 1 large sweet potato, peeled and chopped into small cubes 1 tablespoon butter olive oil 2 cloves garlic, minced 1/2 teaspoon cumin 3 ounces spinach 2 eggs 3/4 cup black beans 1 cup grape or cherry tomatoes, halved 1/4 cup shredded cheddar cheese 1 avocado, peeled, seeded and sliced cilantro or parsley, for garnish salt
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Blood Orange Granola

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
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Grilled Harissa & Pineapple Chicken Kebabs

  1/2 cup Golden Pineapple White Balsamic 1/2 cup Harissa EVOO 2 Chicken Breast Pineapple 1 Purple onion Bell peppers, 1 red, 1 yellow, 1 green Directions Mix the Pineapple Balsamic and Harissa in a bowl. Chop the chicken into 1 inch chunks and add to the bowl. Set this aside to marinade for 1-4
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Pineapple Hamburgers

  1 lb. ground beef 1 Roma tomato, cut into small pieces ¼ cup Feta cheese ½ of a small onion, finely chopped 2 garlic cloves, finely chopped 2 Tbsp. Golden Pineapple Balsamic Vinegar ¼ tsp. ground ginger Salt and freshly ground black pepper, to taste Mix all ingredients together in a large bowl and
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Grilled Flatbread Pizza

Ingredients: 1 Flatbread Cilantro and Onion EVOO 1/2 cup Black Beans 2 Ears of Corn 3-4 Ripe Tomatoes, Chopped 2 tbsp Scallions 1 cup shredded Cheddar Cheese 2 tbsp Fresh Parsley Salt and Pepper 1/2 Lime   Directions: Pre-heat the grill and reduce to medium.  Spread flatbread with Cilantro and Onion EVOO and a pinch of
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Walnut Cranberry Chicken Salad

Ingredients: 3  12.5 oz cans white meat chicken – drained 1/3 cup chopped walnuts 1/3  cup dried cranberries 1  TBS. mayonnaise 1/3 cup Walnut Oil (start with about 1/4 cup) 1/2 tsp garlic powder Salt & Pepper to taste Mix all ingredients in a bowl.  Serve with pita or any bread of your choice.  Perfect
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The Best Grilled Halibut

Ingredients: 1/4 cup Olive Wood Smoked Olive Oil 2″ Sprig fresh rosemary, coarsely chopped 1 tablespoon medium course sea salt 1 teaspoon fresh ground pepper 2 medium fresh lemons quartered 2 pounds fresh halibut fillets about 8 oz. portions (or your favorite fresh fish such as salmon, cod, squid, octopus. Not into fish? Use poultry
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Orzo Chicken Pasta Salad

Ingredients 1 each red, yellow, orange peppers; chopped 1 tablespoon minced garlic 1 red onion, chopped ¼ cup Lemon EVOO 1 teaspoon salt ½ teaspoon pepper Chicken 1 pound orzo pasta 8 ounces of Feta cheese 4 green onions, chopped *Optional, add ¼ cup roasted pine nuts or fresh basil Dressing: ½ cup Neapolitan Herb
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Grilled Chipotle Serrano Ribeye

Ingredients: 1/2 Cup Serrano Honey Vinegar 1/2 Cup Chipotle Olive Oil 1 tablespoon sea salt 2 cloves Garlic, Minced fresh ground pepper to taste 4 – 8 to 10 oz. rib-eye steaks Directions: Combine the salt, vinegar, garlic, and pepper. Slowly whisk in the chipotle olive oil. Place the steaks in a Zip-lock bag or in
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Serrano Honey-Lime Grilled Salmon

Ingredients:  2 (1/2 lb.) fresh salmon portions 2 Tbsp. Persian Lime Oil 2 Tbsp. Serrano Honey Vinegar 1 tsp. fresh grated ginger Salt & pepper to taste Directions: Whisk together the olive oil, vinegar, and ginger. Pour over cleaned salmon portions and marinate in the refrigerator for about 3 hours. Preheat oven to 375. Heat
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Fish with Tomato and EVOO Sauce

Ingredients: 1 cup EVOO (single varietal or Lemon) 4 tomatoes, chopped ground black pepper Juice and zest on 1 lemon 2 pounds of your favorite fish small handful of dill, snipped Directions: Place the EVOO, tomatoes, and a good grinding of black pepper into a pan and fry gently, stirring occasionally, for 3-5 minutes, until
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Spiced Pork

Ingredients: 1 bone-in pork butt (7 to 9 pounds) with a layer of fat on top 6 garlic cloves 1 large onion, chopped 1 jalapeno pepper, ribs removed, seeded, and chopped (optional) ¼ cup chopped fresh oregano leaves 1 ½ tablespoons ground cumin 1 ½ teaspoons chili powder Kosher salt and freshly ground black pepper
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Chocolate Balsamic and Blue Cheese Filet Mignon

Ingredients 4  8-oz. beef top loin, strip or tenderloin steaks, cut 1-inch thick 2 tsp. cracked black pepper Kosher salt 1 c. (4 oz.) crumbled blue cheese ¾ c. Dark Chocolate Balsamic 1 tsp. sugar (optional) 2 Tbsp. butter Sprinkle meat with cracked pepper & season to taste with salt. Grill or broil in oven,
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Spicy Chili

Ingredients: 1 lb. ground beef or turkey 1 c. chopped onion 1 (29 oz.) can diced tomatoes 1/2 c. chopped green bell pepper 1 (15 oz.) can tomato sauce 1 clove garlic 1/2-2 tsp. chili powder, to taste 2 Tbsp. Harissa Olive Oil 1 (16 oz.) can chili beans, drained Salt and pepper Directions: Place
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Holiday Ham

  Ingredients: 1 4lb. cooked, smoked ham 1/2 cup Blood Orange Olive Oil 1/2 cup Cinnamon Pear Balsamic Vinegar or Honey Ginger White Balsamic Vinegar 1 Tablespoon prepared mustard 1/2 cup raisins Preparation: Place ham on rack in roasting pan, fat side up. Bake 325 degrees for 1 hour and 15 minutes. In a bowl
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Vermont Maple Ham

Ingredients 1 10- to 12-pound butt or shank portion fresh ham, skin on 4 teaspoons kosher salt 4 teaspoons ground black pepper 1 cup maple syrup ½ cup Vermont Maple balsamic vinegar 1 teaspoon ground cinnamon ½ cup pecans, toasted ½ cup candied ginger Preparation Heat oven to 450 degrees. Using a sharp knife, score
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Pineapple Holiday Ham

Ingredients 1 fully cooked bone-in ham (12 to 14 pounds), spiral-cut or thinly sliced 1 can (6 ounces each) DOLE® Canned 100% Pineapple Juice 6 ounces King’s Pineapple White Balsamic 1 can (20 ounces) crushed pineapple, undrained 2 cups packed brown sugar 20 to 30 whole cloves 1/4 cup golden raisins Directions Place ham in a roasting pan.
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Blackberry Ginger Molasses Ribs

Ingredients 2 racks baby back ribs (about 4 lbs.) salt & pepper 1 cup blackberries 1 clove  garlic, crushed 1/4 cup ketchup 1/2 tablespoon molasses 1 teaspoon balsamic vinegar (Blackberry Ginger) 1 teaspoon hot sauce 1 teaspoon sugar   Instructions Preheat oven to 400 degrees . Season ribs with salt and pepper and place meaty side
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Balsamic Roast Pork Tenderloins

Ingredients 4 1/2 pounds pork tenderloins, 2 packages with 2 tenderloins in each pack 4 tablespoons of King’s Traditional Aged Balsamic Vinegar 4 tablespoons of King’s EVOO, of choice but we like frantoio or frantio leccino 8 garlic cloves, cracked Seasonella Blend or Himalayan Pink Sea Salt and ground pepper 4 sprigs fresh rosemary, leaves
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Dark Chocolate and Blood Orange Chicken

Ingredients 3 tablespoons of King’s Blood Orange Olive Oil 1/4 cup of King’s Dark Chocolate Balsamic 2 tablespoons of Dijon Mustard 2 tablespoons of fresh lemon juice 3 garlic cloves, chopped 1 teaspoon salt 1/2 teaspoon freshly ground pepper 4 1/2 pounds chicken leg quarters, cut into pieces 1/2 cup chicken stock juice from 1/2 of an
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Tuscan Pot Roast

Ingredients 3-4 tablespoons of King’s Tuscan Herb Olive Oil 14 pound beef chuck roast 1/2 cup red wine or beef stock 1/2 cup of water 1 shallot, minced 3-4 diced yellow potatoes 1 cup mini carrots 1 1/2 cup sliced portabella mushrooms 2 teaspoons Worcestershire Sauce 12-8 ounce cans of tomatoes 1 teaspoon crushed garlic
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Baked Salmon with Coconut Crust

Ingredients 4 salmon fillets 1 tablespoon of King’s Coconut White Balsamic Vinegar 1/2 cup Panko breadcrumbs 1/4 cup flaked sweetened coconut Salt and pepper to taste Instructions Preheat oven to 425 degrees. Remove skin from salmon. Place fillets on a non-stick baking pan and brush with the balsamic vinegar. In a shallow dish combine breadcrumbs,
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Grilled Lemon Chicken

Ingredients 4 skinless, boneless chicken breast halves 1 tablespoon Dijon mustard 1/3 cup lemon juice 1/4 cup King’s Lemon Infused Olive Oil 2 large cloves of garlic 2 tablespoons chopped red bell pepper Salt and pepper – to taste Instructions Preheat grill for high heat. In a bowl, mix lemon juice, olive oil, mustard, garlic,
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Pizza Dough

Ingredients 5 cups unbleached, all purpose flour 2 1/4 cups warm (80 degree) water 1/4 cup super high phenol (400+) extra virgin olive oil 1 tablespoon kosher salt 1 tablespoon granulated sugar 2 1/4 teaspoons active dry yeast Cornmeal (optional) Now it’s time to be creative with your favorite toppings and of course, a nice
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Baked Chicken with Dijon and Balsamic Vinegar (Serves 4)

Ingredients 1 (3 1/2- to 4-pound) chicken – cut up or bone-in chicken parts, as desired 1 teaspoon Dijon mustard 1/2 teaspoon Dried thyme 1/2 teaspoon Rubbed sage 1/2 teaspoon Dried rosemary Salt and pepper – to taste 2 tablespoons Balsamic vinegar (18 year-old or Red Apple) 1 tablespoon Olive oil (Hojiblanca) Garlic powder, to
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Almond Dusted Balsamic Chicken Breasts

Ingredients 4 boneless, skinless chicken breast halves 1/2 teaspoon salt 1/4 teaspoon black pepper 1/3 cup very finely chopped unblanched almonds 1/4 cup minced shallots or green onions 1/3 cup chicken broth 1/3 cup strawberry jam 3 tablespoons balsamic vinegar (try the 18 year-old or strawberry) 1 tablespoon minced fresh rosemary 10 ounces fresh spinach,
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Chipotle-Serrano Rib-Eye

Ingredients 1/2 Cup Honey-Serrano Vinegar 1/2 Cup Chipotle Olive Oil 1 tablespoon sea salt 2 cloves Garlic, Minced fresh ground pepper to taste 4 – 8 to 10 oz. rib-eye steaks Instructions Combine salt, vinegar, garlic, and pepper. Slowly whisk in the chipotle olive oil. Place the steaks in a Zip-lock bag or in a
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Chipotle-Lime Baby Back Ribs with Balsamic Glaze

Ingredients 4 pounds pork baby back ribs 2 Tbsp Chipotle extra virgin olive oil 2 Tbsp Persian Lime extra virgin olive oil 1/2 onion minced 1/4 cup 18 yr old balsamic vinegar 1 can (8 ounces) tomato sauce 1/4 cup ketchup 1 large lime, juice only 1 Tbsp Worcestershire sauce 1 Tbsp mustard 1/4 cup
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