peeled, diced butternut squash use Neapolitan Dark Balsamic Vinegar Condimento sea salt to taste cracked pepper to taste Directions Toss butternut squash liberally with balsamic vinegar. Sprinkle with sea salt and a little fresh, cracked pepper. Roast in a 400 degree over for about 30 minutes, flipping after 15 minutes, until golden brown and
For the Roasted Butternut Squash 1 medium butternut squash peeled, and cut in to 3″-4″ “sticks” no more than 1″ thick 2 tablespoons of intense UP Extra Virgin Olive Oil such as Picual, Arbequina, or Coratina 2 tablespoons of Pumpkin Pie Spice White Balsamic 1 teaspoon sea salt freshly ground pepper Preheat the broiler or oven
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.
Ingredients: 1 bag frozen small kernel corn 2 Tbs. any single variety EVOO 1 tbs. Persian Lime Olive Oil 1-2 tbs. Honey Ginger Balsamic Vinegar Grape tomatoes, cut in half sliced avocado (add to taste) chopped fresh cilantro (add to taste) salt& pepper (add to taste) Directions: Sauté corn in pan using EVOO until kernels
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
4-6 large potatoes (with or without peels, your preference) Butter EVOO (to taste) Garlic EVOO (to taste) Milk Peel and cut potatoes into 1 1/2 – inch chunks. (If you prefer your mash with potato peels, feel free to keep them on!) Once potatoes are soft and super tender after slow cooking all day (or half of the
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
small head of cabbage, chopped ½ granny smith apple, diced ¼ of a green pepper, diced ¼ cup of lightly sweetened dried cranberries 1 teaspoon Mojo h.e.r.b. seasoning 2 teaspoons red apple infused balsamic 1 teaspoon of honey 3 teaspoons Fused Whole Lemon EOO 1 lemon for lemon peel & juice Combine all ingredients, mixing well.
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
1 medium sized butternut squash 3-4 tbsps Harissa EVOO or Red Cayenne EVOO 1-2 tbsps Sugarmaker’s Cut or Pecan Wood Smoked Maple Syrup 1 tsp ground cumin Salt and pepper Preheat an oven to 375 F. Peel the butternut squash and remove the seeds then carefully cut it into baton or ‘French fry’ shapes. Toss with
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.
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
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.
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 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
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
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
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
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
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)
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,
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
Ingredients: 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 Organic Butter EVOO 1/2 tsp salt cooking spray Preheat oven to 450. Combine all ingredients except
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
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
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
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
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
Ingredients 4 large sweet potatoes, peeled and diced 2 tablespoons Blood Orange EVOO 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 and season
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