Entrees

Directions

1. Beat the milk, olive oil, and egg lightly in a mixing bowl.
2. Mix the flour, baking powder, sugar, and salt and add them all at once to the first mixture, stirring just enough to dampen the flour. Fold in the egg whites if you decided to make your pancakes fluffier.
3. Lightly butter or grease a griddle or frying pan. If you wish for small pancakes, drop about 2 Tbsp of batter onto the pan. For larger pancakes, drop about 1/4 cup onto the pan.
4. Bake until the pancakes are full of bubbles on the top and the undersides are lightly browned. Flip them and brown the other sides.
5. Placed finished pancakes on a plate and serve immediately. Enjoy!

Directions

1. In a large pot, bring 4 quarts of water to a boil. Add the pasta and 2 tablespoons of salt, then cook, stirring occasionally, until just shy of al dente. Reserve about 2 cups of cooking water, then drain the pasta.
2. In a 12-inch skillet over medium, combine the oil and tomatoes. Cook, stirring only once or twice, until the tomatoes have softened and the oil has taken on a reddish hue, 4 to 6 minutes. Stir in half of the pistachios, 1 1/2 cups of the reserved cooking water, 1/2 teaspoon of salt and 1/4 teaspoon pepper. Bring to a simmer and cook, stirring occasionally, until the mixture is slightly reduced and the tomatoes are completely softened, about 2 minutes.
3. Add the pasta, lemon zest, and Thai Lemongrass-Mint White Balsamic, then cook, stirring frequently, until the pasta is al dente and has absorbed most of the liquid but is still quite saucy, 2 to 4 minutes. Off heat, stir in the mint (if adding for color), then taste and season with salt and pepper. If pasta is dry, add more cooking water, 1 tablespoon at a time.
4. Transfer to a serving bowl, then sprinkle with the remaining pistachios, Extra Virgin Olive Oil, and Balsamic Vinegar. Serve with cheese. Enjoy!

Directions

1. Drain and rinse the chickpeas and set aside.
2. Cook rice however you usually prepare it.
3. Mince the garlic and add to a sauté pan with the Extra Virgin Olive Oil. Sauté for a few minutes or until the garlic is very fragrant.
4. In a small bowl combine the cornstarch and 2 Tbsp. of the vegetable broth. Mix until no clumps remain. Set aside.
5. To the sauté pan with the garlic, add in the low sodium soy sauce, sesame oil, maple syrup, White Balsamic Vinegar, ginger, and the additional 2 Tbsp. of vegetable broth. Whisk together.
6. Add the cornstarch mixture and stir. When bubbles start to form, add in the chickpeas and stir until they are well coated. Cook on low heat until the sauce becomes thick and stick, about 5 minutes, stirring occasionally.
7. Remove from the heat and let it sit to allow the chickpeas to absorb all of the flavors.
8. While the chickpeas cool, roast the broccoli with Dark Toasted Sesame Oil, in the oven at 375° F.
9. Serve with the roasted broccoli and cooked rice. Enjoy!

Directions

1. Pat scallops dry and season with salt and pepper, set aside. Whisk apple cider, balsamic and honey together and set aside.
2. In a large sauté pan, sauté mushrooms and crumbled bacon in bacon fat and 1 Tbsp. of olive oil over medium heat for a couple of minutes. Turn off burner but leave pan on stove.
3. Heat a cast iron skillet on stove-top. Add 1 Tbsp. of olive oil and once it is hot, add the scallops. Sear 2 minutes per side, flipping once only. Temporarily remove scallops from skillet and set aside.
4. Add cider mixture to the cast iron skillet, scraping bottom of pan to deglaze. Bring to a boil. Reduce heat and allow sauce to thicken. Place scallops to skillet to warm in cider sauce for a few minutes.
5. While reheating scallops, turn heat back on under sauté pan containing bacon and mushrooms. Place spinach in pan and toss gently to coat in oil. Cover pan for a minute or two, to wilt spinach, stirring once. Remove from heat, divide onto plates.
6. Place 3 scallops on each bed of spinach and drizzle with cider sauce. Serve immediately. Enjoy!

Directions

1. Cook pasta in salted water until just a little under al dante.
2. While pasta is cooking, cook chopped bacon over medium heat. Add sliced mushrooms with salt and pepper and cook for 5 minutes over medium heat. Add minced garlic and cook for 30 seconds longer. Take the pan with bacon and mushrooms off heat.
3. Drain the cooked pasta and reserve 1/2 cup of the water from pot. Add the pasta to the pan with bacon and mushrooms. Add the Truffle Oil, heavy cream and a couple handfuls of grated parmesan. Gently toss to coat.
4. The pasta will absorb the sauce. Add the reserved water to loosen the sauce to a silky smooth consistency. If the sauce is too thin, add more parmesan. Add salt and pepper to taste. Enjoy!

Directions

1. Preheat oven to 400° F and line a baking sheet with parchment paper.
2. Spread tomatoes onto baking sheet in a single layer. Drizzle the Garlic Olive Oil and ground black pepper over the tomatoes. Roast for 40 minutes. Take out and let it cool slightly.
3. While the tomatoes roast, in a Dutch oven or large pot, heat the Chilian Favolosa Extra Virgin Olive Oil. Add the chopped onions, 1/2 tsp. salt and 1/4 tsp of ground pepper. Sauté, stirring occasionally until onions are translucent and start to brown and caramelize, about 20 minutes.
4. Once onions are caramelized add the Gloucester Seasoning and vegetable broth. Let it simmer for 5-10 minutes.
5. Add the slightly cooled roasted tomatoes, and any juice left on sheet, into the pot. Turn down the heat, add the fresh basil and a few handfuls of grated parmesan. Use an immersion blender to blend the ingredients until smooth or until desired consistency. If you want the soup to be thicker, add more grated parmesan.
6. Taste and add any additional salt and pepper if desired. Enjoy!

Directions

1. Cook pasta in a large pot of salted boiling water until al dente. Drain and reserve at least 1 cup of the cooking water.
2. While the pasta is cooking, pour a thin layer of the Butter Olive Oil in a large skillet over medium heat. Pat the shrimp dry and season both sides with some salt and ground black pepper. Add the shrimp to the skillet and cook until golden pink, about 2 minutes per side. Transfer onto a plate, leaving the fat in the pan. Add the garlic and red pepper flakes to the skillet and cook until fragrant, about 1 minute. Add the wine and lemon juice to the pan. Scrape up any browned bits from the bottom of the pan and let it simmer until thickened and is reduced by half, about 3-5 minutes.
3. Add the cooked pasta, lemon zest, and parsley to the skillet and toss to combine. If dry, add some of the reserved pasta cooking water. Add the reserved shrimp with extra lemon wedges for squeezing over the scampi. Enjoy!

Directions

1. Preheat oven to 425°F.
2. Halve the squash lengthwise, scoop out the seeds, then cut crosswise into 1/2 in. thick half-moons.
3. In a large bowl, combine the squash with the onion, apple, and cranberries. Pour the olive oil, to taste, over the vegetables. Sprinkle with salt and pepper. Gently stir everything together with a spatula, then turn out onto a rimmed baking sheet and spread into an even layer.
4. Prick the sausage several times with a sharp knife, then lay them over the vegetables. Roast, turning the sausages and stirring the vegetables halfway through, until squash is tender and the sausages are browned and sizzling, 20-25 minutes. Enjoy!

Directions

1. Heat 1 Tbsp. olive oil in a large pot. Add meat and sauté until brown. Remove from pot. With a slotted spoon, drain the grease.
2. Heat another Tbsp. olive oil. Add the onions, celery, carrots, bell pepper and garlic. Sauté until onions are translucent, and vegetables are soft, about 5 minutes.
3. Add tomato paste and stir to break up the paste and bloom the flavor of the tomato.
4. Add the meat back to the pot and toss. Add the balsamic vinegar and cook 1 minute while stirring to coat the meat and veggies.
5. Add diced tomatoes, beans, corn, herbs, salt, pepper, and vegetable broth. Bring to a boil. Cover, lower heat, and simmer for 2-4 hours, stirring occasionally to prevent sticking.
6. Serve with grated cheese if desired, cornbread or tortilla chips. Enjoy!

Directions

1. Preheat oven to 375 degrees F.
2. Combine soy sauce, brown sugar, garlic, ginger, blood orange zest and juice, olive oil and chili sauce in a large bowl. Whisk until well-incorporated. Place salmon, flesh-side down in the marinade, gently pressing salmon down to ensure that all of it is exposed to the marinade. Allow to marinate like this in the refrigerator for 10 minutes.
3. Once salmon has marinated, place fillets, skin-side down in a glass baking dish. top each fillet with 1-2 slices of blood orange and bake for 10-12 minutes.
4. Remove from oven. Add fresh parsley on top. Enjoy!

Directions

1. Preheat oven to 400° F. Lay bacon on a sheet tray and baking rack. Using a pastry brush, brush Red Apple Balsamic Vinegar on both sides. Bake for 20 minutes, basting with more balsamic every 5 minutes. Remove from oven.
2. Heat Chipotle Olive Oil in a medium sauce pan. Add onion and a pinch of salt. Sweat at a medium-low heat for 8-10 minutes.
3. Add carrots with a pinch of salt and sauté for 10 minutes. Add in honey and lemon juice.
4. Cover the carrots with 2 3/4 cup of water or stock and simmer for 20 minutes until carrots are tender. Purée with an immersion blender, or in a food processor or blender, adding more liquid if necessary to reach desired consistency. Add seasoning if desire.
5. Ladle into warmed bowls. Garnish with a dollop of créme fraîche, or sour cream, red apple, bacon, fresh scallions and chili's; drizzle with Chipotle Olive Oil. Enjoy!
6. Vegetarian option: Toss apple slices with Red Apple Balsamic Vinegar, scallions, chili's and garnish over créme fraîche.

Directions

1. In a bowl mix together the grapes, celery and tarragon. Pour the Gravenstein Apple White Balsamic into mixture. Let is sit, stirring occasionally.
2. In a cast iron pan, pour in Extra Virgin Olive Oil and black pepper. Let it warm up. Add the chicken and cook until golden brown and crispy. Pat dry once done cooking and let it cool slightly before shredding.
3. Mix together the chicken, toasted almonds, grapes, celery, and tarragon mixture into a medium size bowl. Stir in the mayonnaise until everything is evenly coated. Add pepper if needed.
4. Spread on top of warm croissant or artisan bread. (Note: Spread butter, mayonnaise, or even sprinkle a little olive oil on the croissant before adding the chicken salad for extra flavoring.) Add preferred amount of pickles. Enjoy!

Directions

1. Preheat oven to 425 degrees F.
2. Combine the preserves, vinegar, lemon juice & Herbes de Provence in a small pot. Bring to a simmer over medium heat and keep it at a hearty simmer for about 10 minutes, until thickened. Season to taste with salt and pepper. Pour some of the glaze into a small bowl for serving (this way it won't get contaminated when you're glazing the pork).
3. Place the pork on a parchment lined baking sheet and season all over with salt and pepper. Brush generously on all sides with the glaze and bake for about 15 minutes, or until the pork registers 140 to 145 on a meat thermometer. (The temperature will go up a few more degrees after you take it out of the oven.) Let the pork rest before slicing it. Pour the glaze over the pork. Enjoy!

Directions

1. Coat the steaks with 1 tablespoon of the olive oil and generously salt and pepper both sides. Grill or pan fry steaks as desired, flipping once during cooking.
2. Use an instant-read thermometer inserted horizontally into the steak, pulling steaks when the internal temperature registers 120 degrees for rare, 125 degrees for medium-rare, and 135 to 140 degrees for medium. Grilling and pan-frying times may vary depending on thickness of the steaks.
3. Transfer steaks to a plate (using tongs instead of a fork) and tent with foil to keep warm.

1. Add remaining 2 tablespoons olive oil, balsamic, shallots and rosemary to a skillet or sauté pan over medium heat (if pan-frying steaks use the same skillet).
2. Simmer for about 5 minutes to thicken.
3. Pour over steaks. Enjoy!