Main Courses

1/2 Cup Tuscan Herb, Garlic or Rosemary 1 Clove Garlic, Minced 1/2 Tsp Dried Sage 2 Tbsp Neapolitan Herb Balsamic Salt and Pepper to Taste 4 Large or 8 Small Trout Fillets (2 Pounds) Light the grill. In a small saucepan, combine Tuscan Herb, garlic, sage, and rosemary. Cook about 2 minutes, until the garlic starts to brown. R...

1 Pound Boneless Chicken Breast Marinade: 4 Tablespoons Maple Balsamic 2 Tablespoons Tuscan Herb 1 -2 Garlic Cloves Salt and Pepper to Taste Combine marinade ingredients and marinate chicken in refrigerator for at least 4 hours, but preferably overnight. Grill chicken until cooked thoroughly....

2 Pounds Salmon cut into 4 pieces 2 Tbsp Tuscan Herb or Herbs de Provence 2 Tbsp Neapolitan Herb Balsamic 4 Medium Sun Dried Tomatoes in Oil, Patted Dry, and Chopped 4 Tsp Chopped Fresh Oregano Salt and Freshly Ground Pepper 4 Pieces of Aluminum Foil (About 12″x18″) Preheat oven to 350 or turn grill on medium. Rinse and pat dry the fish. Pour the EVOO into a small dish. Sprea...

2/3 Cup Apricot Balsamic 1/4 Cup Smooth Apricot Preserves 2 Tablespoons Lemon Juice 1 Teaspoon Herbs de Provence Salt and Pepper 1.25 Pound Pork Tenderloin, Trimmed of Excess Fat Preheat oven to 425. Combine preserves, balsamic, lemon juice, and Herbs de Provence in a small pot. Bring to a simmer over medium heat and keep it at a hearty simmer for 10 minutes, until thickened. Season to taste with salt and pe...

24 Jumbo Shrimp, Peeled and De-veined 8 Wooden Skewers, Soaked in Water 20 Minutes 4 Cloves Finely Chopped Garlic 3 Tablespoons Harissa Olive Oil 1 Tablespoon Red Pepper Flakes 1 Tablespoon Sugar Heat grill on high. Thread three shrimp on each skewer. Combine remaining ingredients and brush on shrimp. Grill about 3 minutes on each side....

2 TBSP Tuscan Herb Olive Oil 1 Small Sweet Onion, thinly sliced 2 Cloves Garlic, minced 1 ½ tsp Salt ¼ tsp Pepper 3 Peaches, pitted and sliced ¼ Cup Honey ¾ Cup Peach Balsamic 10 Chicken Thighs, skin removed Sprig of Rosemary, for garnish (optional) Preheat Oven to 375 degrees. In a large saute pan, heat the Tus...

1 whole wheat pizza dough (1 lb.) 1 cup marinara sauce 1 yellow pepper 3 ripe tomatoes 1 ½ cups arugula 3 tablespoons plus 1 tablespoon Tuscan Herb EVOO, divided 1 small can sliced black olives (3.8 oz.) ½ small red onion, thinly sliced ½ lb. smoked Gouda cheese (about 2 cups grated) flour for dusting DIRECTIONS Preheat oven to 450 degrees F, placing one oven rack at the bottom...

Ingredients:   1 lb chicken, boneless skinless 12 oz cooked egg noodles 4 TBS Kings Tuscan Herb Olive Oil 6 cherry tomatoes chopped Fresh parsley, chopped 3 TBS butter, for noodles. Salt and pepper Directions: Boil noodles for 7 minutes, drain, set aside. Cook chicken in olive oil on high heat to give it a little color.  Remove chi...

Ingredients: 1 bone-in Prime Rib Beef Roast, 3 ribs, about 6 pounds ¼ cup King’s Tuscan Herb EVOO ¼ cup grated fresh or prepared horseradish ¼ cup kosher salt ¼ cup freshly ground black pepper 5 garlic cloves, smashed Leaves from 2 fresh rosemary sprigs Leaves from 4 fresh thyme sprigs   Allow the beef to stan...

2 Tbsp King’s Tuscan Herb Olive Oil 2 eggs 2-4 oz or 2 heaping Tbsp feta cheese generous pinch of oregano Directions: Warm oil on low temperature for 10 minutes. Lightly beat eggs and pour into oil. Flip when first side is almost cooked. Add feta cheese on one side of omelette and fold in half. Spr...