Main Courses

Ingredients 4 tablespoons Wild Mushroom & Sage infused Olive Oil 6 fresh sage leaves, cut in thin strips 2 oz. pancetta thinly sliced (optional) 1 tablespoon fresh lemon juice 1/3 cup grated Pecorino Romano kosher salt and fresh ground pepper to taste 12 oz. dry pasta of choice, cooked al dente in lightly salted water Directions While your pasta cooks add the olive oil to a large saute pan over medium heat. Add sage leave strips and (pancetta if using). Fry for a...

3/4 cup EVOO, such as Hojiblanca.  For additional flavor, use Tuscan Herb 3 tbsp Salsa di Parma 2 zucchini, cut in large pieces 1 onion, cut in large pieces 15-20 mini portabella mushrooms, halved 1 red pepper, cut in large pieces 10 cherry tomatoes, halved 1/4 cup pine nuts 1/2 box whole wheat pasta...

3 tbsp Garlic EVOO 1 medium sweet onion 2-3 garlic cloves 2 tsp kosher salt 1 1/2 tbsp chili powder 1 tsp oregano 1 1/2 tsp ground cumin 1 tsp ground coriander 1/2 tsp red pepper flakes 1/2 tsp cayenne pepper 1 tbsp tomato paste 2 chipotle chiles in adobo, chopped , plus 1 tbsp adobo sauce 1 1/4 lbs 93% fat free ground t...

  Ingredients:    3 teaspoons King’s Infused Blood Orange Olive Oil 4 (4-inch) Portobello caps 1/4 teaspoon salt  1/4 teaspoon black pepper 4 sandwich rolls Preparation: Heat blood orange oil in a large nonstick skillet over medium-high heat. Sprinkle mushrooms with salt and pepper. Add mushrooms to pan; sauté 4 minutes or until tender, tu...

   2 1/2 pounds small chicken wings 3 tablespoons Blood Orange Olive Oil (for use with chicken) 1/2 cup Bourbon 3 tablespoons Blood Orange Olive Oil 1/2 cup fresh lemon juice 6 tablespoons Soy Sauce 3 tablespoons honey 2 teaspoons chili powder 1/2 teaspoon ground cinnamon 1/2 teaspoon chili flakes Celery an...

 1 Tbsp. Cranberry Conserve or whole cranberry sauce 1 Tbsp. Blood Orange Olive Oil 2 tsp. Dijon mustard 2 tsp. whole-grain mustard 1½ lb. salmon, cut into 4 fillets Preheat oven to 425. Mix first 4 ingredients in a bowl. Place salmon on a foil or parchment-lined baking pan. Spread 2 teaspoons of cranberry-must...

1 lb. pork tenderloin Red Apple Balsamic Vinegar Extra Virgin Olive Oil Sea Salt   In zip lock bag, cover the pork tenderloin with 1/4 cup olive oil and ½ cup balsamic vinegar.  Close top of bag and place in refrigerator for 2 to 24 hours. 30 minutes before cooking, remove from refrigerator and allow to come to room temperature. Preheat broiler or grill; place pork on broiler pan or grill grates and sprinkle...

1 lb. ground sirloin 1 pkg. taco seasoning 2 Tbsp. King’s Olive Oil Co. Espresso Balsamic 1 Tbsp. tomato paste ¼ cup minced white onion 1 pkg. smoked Gouda cheese 1 pkg. brioche buns 1 large tomato 1 head leaf lettuce Sour cream Mix first 5 ingredients together and form into ¼ lb. patties. Grill until...

INGREDIENTS 1 cup all-purpose flour 1 cup yellow corn meal 1 tablespoon baking powder 1 teaspoon salt 1/3 cup sugar ¼ cup Lemon Olive Oil ¼ cup honey 1 cup milk 2 large eggs and 1 egg yolk   DIRECTIONS Place oven rack in middle position and preheat oven to 375 degrees F.  Place 12 paper cupcake liners into muffin tins. In a medium-sized bowl, combine and whisk the five dry ing...

½ cup or more cooked quinoa, warmed ½ to 1 cup milk of choice (almond milk, coconut milk, cows milk) ⅓ cup or more fruit (berries, chopped apple or pear, tropical fruit) Optional add-ons: toasted nuts, apple sauce, coconut flakes, dark chocolate bals...