Appetizers
2 cups good Traditional or Denissimo Balsamic Vinegar 4 cups watermelon cubes (about 1 inch), seeds removed 1 pound fresh mozzarella balls (preferably the small size) 2 tablespoons fresh basil, minced...
Ingredients 2 large handfuls of spinach 1 Tbs Tuscan Herb Extra Virgin Olive Oil 1/8 tsp Himalayan Pink Sea Salt Directions Massage the Tuscan Herb EVOO into spinach until all leaves are completely coated. ...
10 oz. of spinach (If you use frozen, just be sure it is thawed and well-drained) 1 small onion, chopped 1 package stuffing mix 3 eggs, beaten ¼ cup Wild Mushroom & Sage Olive Oil ¼ cup Parmesan cheese...
3 (8-oz) packages cream cheese, softened 8 oz goat cheese, softened 1 cup mayonnaise 1 cup sour cream 5 jalapenos, seeded and minced 1 (8-oz) can diced green chilis, drained 1 1/2 cups shredded parmesan...
beets, thinly sliced **Sea Salt Persian Lime Olive Oil **Powdered Ginger **Garlic powder Preheat oven to 300 on convection setting if possible. Spread beet slices on a baking sheet and drizzle...
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...
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...
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....
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...
1 tsp Red Apple Balsamic vinegar 1/4 oz Maple syrup 1/2 oz Orange juice, fresh-squeezed 1 ½ oz Bourbon 1 Red Apple, cut for garnish Mix all ingredients and serve over ice. Garnish with slice of red...