Recipes

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 tablespoons Wild Mushroom and Sage EVOO 5-6 thin slices of prosciutto (about 3 ounces) 10-12 fresh sage leaves (optional)   Preheat oven to 375 degrees F. Line a large rimmed baking sheet with parchment paper and drizzle about 1 tablespoon of the EVOO evenly over the parchment. Lay the prosciutto slic...

1 large head cauliflower, broken into small pieces 4 tablespoons Wild Mushroom & Sage Olive Oil, divided, plus extra for drizzling on each serving 3 cloves garlic, chopped 1 small onion, chopped ½ teaspoon kosher salt, divided 4 cups chicken or vegetable broth 1 cup water 1 teaspoon fresh thyme, or ½ tea...

Ingredients •4 cups fresh or day-old bread cut into 1″ cubes (keep the crust – it adds texture) •1/2 cup Wild Mushroom & Sage Olive Oil •1 tablespoon kosher salt •1/2 teaspoon fresh ground pepper  Directions Preheat the oven to 375. In a large bowl, toss all ingredients. When the bread is evenly coated, plac...

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 Head Cauliflower 3 Tbsp Tuscan Herb Olive Oil 1/3 cup Parmesan Cheese Preheat oven to 400 degrees.  Line baking sheet with parchment paper.  Set aside. Cut cauliflower into bite size pieces.  In a medium bowl drizzle the cauliflower with Tuscan Herb...