1 cup of grated hard Gouda (or cheese of your choice), divide into 2/3 cup and 1/3 cups. 4 medium Portobello mushrooms with stems removed 1 medium bulb of fennel, remove green tops 1 small minced garlic clove 2 tablespoons of Traditional Balsamic Vinegar 2 teaspoons of Kosher salt Freshly ground black pepper 3/4 … Read more
2 pounds waxy skin potatoes cut in half (or quarters if large) Marinade 1/2 cup lemon olive oil 5 cloves fresh garlic, minced 3 tablespoons Oregano White Balsamic 1/2 cup chicken stock or water 2 teaspoons kosher salt fresh ground pepper to taste finely chopped fresh parsley Preheat oven to 400ºF. Whisk the marinade … Read more
1 sweet or sour torn baguette 2 pounds sweet, perfectly juicy heirloom tomatoes, diced 1; 1/2 cup pitted olives 1/2 cup torn basil leaves 1/4 cup torn flat leaf parsley 8 oz. torn mozzarella fresca 1/4 cup freshly grated Pecorino 2 tablespoons Cuvee Extra Virgin Olive Oil Dressing 1/3 cup Chilean Arbequina 3 tablespoons … Read more
1/3 cup loosely packed fresh flat- leaf parsley leaves 1/4 cup Neapolitan Herb Dark Balsamic 1/4 cup extra virgin olive oil + 2 tablespoons Kosher salt and freshly ground black pepper to taste 1 medium eggplant (3/4 pound), peeled and sliced about 1/3 thick Salt to taste Stuffing In the bowl of a food … Read more
1 tablespoon of Melgarejo Hojiblanca EVOO ½ teaspoon of mustard seeds 6 fresh curry leaves ½ cup of salted roasted peanuts ¼ cup of dried split chickpeas 1 lb of green beans, trimmed and cut into 2-inch pieces Juice from 2 limes 1 tablespoon of Cayenne or Jalapeno Fused Olive Oil 2 tablespoons of … Read more
1 -1/2 pounds small, fresh brussels sprouts, dried end trimmed, and cut in half 1 medium shallot thinly sliced 1 -1/2 pounds small, fresh brussels sprouts, dried end trimmed, and cut in half 1/2 pound fresh Cremini mushrooms sliced in half 1/4 cup Mushroom-Sage Infused Olive Oil 1 medium shallot thinly sliced 2 Tablespoons … Read more
4 cups crusty French bread, torn into 1” pieces 3 cups ripe tomatoes cut into 1” dice 8 oz. mozzarella fresca cut or torn into 1” pieces 1/3 cup Spicy Calabrian Olive Oil 3 Tablespoons White Oregano Balsamic, or Traditional Balsamic ½ cup fresh basil leaves, torn 1 teaspoon salt Fresh ground pepper to … Read more
For the Roasted Butternut Squash 1 medium butternut squash peeled, and cut in to 3-4 inch sticks, no more than 1 thick 2 tablespoons of intense Extra Virgin Olive Oil such as Picual (Medium) or Hojiblanca 2 tablespoons of Ripe Peach White Balsamic 1 teaspoon salt and freshly ground pepper Toasted Pumpkin Seed & Sage … Read more
2 cups bulgur 1/2 cup Oregano Olive Oil 1/4 cup A-Premium White Balsamic Juice zest of one large lemon 1 cup cherry tomatoes halved 1 can or cup of garbanzo beans, drained 1 large English cucumber finely diced 1 red or yellow bell pepper finely diced 2 tablespoons fresh flat leaf parsley, chopped 1/2 … Read more
4 minced garlic cloves12 fresh asparagus spears 4 tablespoons Spicy Calabrian Olive Oil 1/8 tsp. pepper 1 French bread baguette cut into 12 1/2 inch slices 6 oz. Gouda cheese, cut into 12 slices Pepper flakes – optional Chopped parsley for garnish Preheat Cut the asparagus tips into 2-inch lengths. Place asparagus tips in … Read more
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