Roasted Butternut Squash with Herbed Vinaigrette

Ingredients 2 tablespoons Red Apple Balsamic Vinegar 1 tablespoon finely chopped shallots 1 tablespoon Extra Virgin Olive Oil (Koroneiki) 1/4 tablespoon chopped fresh thyme 1/4 teaspoon salt 1 1/3 cups cubed peeled butternut squash 1 cup cubed peeled sweet potato 1/2 cups green beans 1/2 cup wax beans 4 cup trimmed arugula 1/4 cup vertically
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Ambrosia with Apple Salad

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.
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Grilled Pineapple Spears with Traditional Balsamic or Vanilla Balsamic

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
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Limonato Grilled Asparagus

Ingredients 1 1/2lb Asparagus 1 tablespoon Limonato Extra Virgin Olive Oil 1/2 teaspoon Garlic Sea Salt 1/4 teaspoon Fresh-ground black pepper 3 tablespoons Balsamic Vinegar (Traditional, Fig or Black Currant) Directions Preheat oven to 425. Coat a jellyroll pan with nonstick spray, or line with aluminum foil. Toss the asparagus in the Limonato EVOO to coat. Sprinkle
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Grilled Corn on the Cob

Ingredients: 6 ears of corn on the cob ◾2-3 tablespoons Chipotle EVOO, or Harissa EVOO, or Rosemary EVOO, or Butter EVOO ◾salt ◾paprika or smoked paprika (optional) Directions: Heat grill to medium-high.  Trim the tops and bottoms of the corn leaving the top end of the ear exposed. Peel back the husk of each ear, keeping
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Vermont Maple Baked Beans

  Ingredients: 1 (28-ounce) can baked beans 1 (16-ounce) can dark red kidney beans, drained 1/2 medium onion, finely chopped 1/2 cup ketchup 2 tablespoons Worcestershire sauce 1 tablespoon yellow mustard 2 tablespoons A Premium Dark Balsamic 2 tablespoons Vermont Maple Balsamic   Instructions: Preheat the oven to 350°F and lightly spray a 2-quart baking dish
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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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Black Truffle EVOO Mac & Cheese

Ingredients 1 pound elbow macaroni 2 tablespoons Black 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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