Buttermilk Biscuits

Ingredients: 3 cups all purpose flour 2 tablespoons sugar 4 teaspoons baking powder 1 teaspoon salt 1 teaspoon baking soda 1 stick chilled unsalted butter, cut into 1/4-inch pieces 1 cup buttermilk 1/4 cup Butter Olive Oil In the bowl of a food processor add all of the dry ingredients and pulse. Add the chilled
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Roasted Eggplant with Lemon

Ingredients 1 Large eggplant 3 tablespoons Extra Virgin Olive Oil, Tuscan Herb, Herbs de Provence, Fused Lemon, or Persian Lime salt and pepper to taste 2 tablespoons fresh lemon juice Directions Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or lightly grease. Slice the eggplant in half lengthwise, then cut
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Baklouti Chili Argumato-Cheddar Cheese Cornbread

Ingredients 2 cups whole wheat flour 1/2 cup yellow cornmeal 2 tablespoons honey 1 tablespoon baking powder 1 teaspoons kosher salt 1 1/2 cups whole milk 2 large eggs, lightly beaten 1/2 cup Baklouti Chili Olive Oil 8 ounces sharp grated Cheddar, 2 ounces reserved 1/3 cup chopped scallions, +2 tablespoons reserved 2 tablespoons (1 small pepper)
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Wild Mushroom and Sage Risotto

2 c Risotto 2 c Porcini mushrooms 1 1/2 c Parmigiano Reggiano cheese 1 White onion finely diced 3 T Butter 2 T Wild Mushroom and Sage Olive Oil 1 c white wine 4 leaves sage 6 1/4 c vegetable broth Directions: Melt butter with Wild Mushroom and Sage Olive Oil in a large pan,
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Vermont Maple Brussels Sprouts

Ingredients: 1 1/4 lb  Small Brussels sprouts 2T  King’s Manzanilla Extra Virgin Olive Oil 2 1/2 T King’s Vermont Maple Balsamic Vinegar Sea salt and Pepper to taste Directions: Preheat oven to 400.  Toss Brussels sprouts with olive oil and Balsamic vinegar.  Season with salt and pepper.  Arranged on a rimmed baking sheet and bake, flipping once, until
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Honey Roasted Root Vegetables

2 cups coarsely chopped peeled sweet potatoes 2 cups coarsely chopped peeled white potatoes 1 1/2 cups coarsely chopped peeled turnips 1 1/2 cups coarsely chopped parsnip 1 1/2 cups coarsely chopped carrots 1/4 cup pure honey 2 Tablespoons King’s Organic Butter 1/2 tsp salt cooking spray Preheat oven to 450. Combine all ingredients except cooking spray
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Healthy Sweet Potato Casserole

SWEET POTATO CASSEROLE 2½ pounds sweet potatoes, peeled and cut into about 2-inch pieces 2 eggs 2 tablespoons brown sugar 1/4 teaspoon ground cinnamon 1 tablespoon King’s Butter EVOO plus a drizzle for the casserole dish 1 cup evaporated milk 1 teaspoon vanilla extract 2 tablespoons King’s Cinnamon Pear Balsamic Vinegar ½ teaspoon salt 1 8-ounce
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Spicy Carrots

INGREDIENTS   1 pound carrots ½ teaspoon ground cinnamon ½ teaspoon paprika 1 pinch of ground cinnamon 1 pinch of cayenne pepper 2 tablespoons King’s Harissa EVOO 1 tablespoon fresh lemon juice 1 garlic clove, minced or pressed through a garlic press ½ cup packed fresh parsley leaves ¼ to ½ teaspoon salt, or to
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Garlic Asparagus

Ingredients 1 bunch of fresh asparagus King’s Garlic Infused Olive Oil Instructions Break or cut bottom of asparagus to remove rough stem end. Discard these ends. Preheat oven to 350 degrees. Lay asparagus on flat baking sheet. Drizzle liberally with Garlic Infused Olive Oil. Cook for 20 minutes until brown and crisp. Place in bowl and
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Garlic EVOO Mashed Potatoes

Ingredients 2 pounds russet potatoes, unpeeled and scrubbed 2 medium cloves garlic, peeled 2 teaspoons kosher salt plus 1/8 additional teaspoon 1/2 cup Garlic extra virgin olive oil plus 2 additional tablespoons (may be substituted with our Mushroom and Sage, or Basil EVOO) 1/2 teaspoon ground black pepper 2 teaspoons Sicilian Lemon balsamic vinegar (may
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White Truffle EVOO Mac & Cheese

Ingredients 1 pound elbow macaroni 2 tablespoons White Truffle specialty oil. Also works great with our Chipotle and Garlic EVOOs. Salt (preferably Kosher salt) 4 tablespoons unsalted butter (may be substituted with any of our flavor-infused EVOOs) 4 tablespoons all purpose flour 2 cups hot whole milk 1 teaspoon ground white pepper 1/2 teaspoon cayenne
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Orange Maple Glazed Sweet Potatoes

Ingredients 4 large sweet potatoes, peeled and diced 2 tablespoons Blood Orange extra-virgin olive oil 1 tablespoon kosher salt freshly ground black pepper, to taste juice of 1 large orange, zest reserved 2 tablespoons brown sugar 1 tablespoon maple syrup Instructions Preheat oven to 450F Place potatoes on large baking sheet, drizzle with olive oil
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White Truffle Roasted Potatoes

Ingredients 4 large Yukon Gold potatoes 2-3 tsp. White Truffle specialty oil Sea salt and fresh ground pepper to taste Instructions Quarter potatoes Drizzle with White Truffle specialty oil Season with sea salt and pepper Roast at 400F for ~45 minutes Finish with a light drizzle of White Truffle specialty oil
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