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Local Almonds Slow Roasted in Organic Garlic Olive Oil With Fresh Rosemary

Ingredients: 1 pound fresh, whole almonds (about 3 1/2 cups)1/4 cup + 1 tablespoons of Organic Garlic Olive Oil2 teaspoons fine to medium sea salt - or to taste1/4 cup + 1 tablespoon fresh rosemary leaves as an optional garnishProducts You Will Need: Garlic Olive OilCooking Instructions: Preheat the oven to 300.Line a rimmed baking sheet with parchment paper.In a medium bowl toss the almonds with the Organic Garlic Olive Oil and 1/4 cup fresh rosemary leaves.Distribute the almonds in a single layer on the prepared baking sheet and slow roast for 40 minutes, until the almonds smell toasty and the rosemary leaves are fragrant and crisp. Remove from the oven and allow to cool for about 5 minutes. While...

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Insalata Caprese

Ingredients:Summer heirloom tomatoesTraditional BalsamicMozzarella di BufalaSea saltProducts You Will Need: Traditional Style (Aged up to 18 years)Australian HojiblancaCooking Instructions:Fresh basil can be made in to a chiffonade or used as a whole sprig. I used Mozzarella di Bufala sliced thin and layered with similarly sliced heirloom tomatoes and a sprig of basil straight from the garden. A drizzle of Ultra fresh aciete nuevo Arbosana or Hojiblanca extra virgin olive oil, a few drops of traditional balsamic vinegar and a sprinkle of sea salt completes the presentation. Cooking Time : 5-10 min Servings : 4-6

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Cinnamon-Pear Balsamic Roasted Sweet Potatoes

Ingredients: 4 medium sweet potatoes, peeled and each cutlengthwise into 8 wedges1/3 cup Delizia Cinnamon-Pear Balsamic 2 tablespoons Delizia All Natural Organic Butter Extra Virgin Olive Oil3/4 teaspoon kosher salt or sea saltProducts You Will Need: Butter Flavored Olive Oil Cinnamon Pear BalsamicCooking Instructions: Heat oven to 400F. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan. Thoroughly shake or whisk together the Cinnamon-Pear Balsamic and Butter Extra Virgin Olive Oil. In a large bowl toss to liberally coat the sweet potato wedges with the emulsified balsamic-olive oil mixture. Arrange the potato wedges on the parchment paper lined pan in a single layer, without over-crowding. Sprinkle with sea salt and roast for 45...

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Cranberry and Almond Granola with Lime Olive Oil and Coconut Balsamic

Ingredients: 4 cups old fashioned oats1 cup dried cranberries1 cup cashews1 unsweetened flaked coconut1/2 cup Amphora Persian Lime Olive Oil1/3 cup of Amphora Coconut White Balsamic gently reduced by half and cooled.  Products You Will Need: Persian Lime Olive OilCoconut White Balsamic  Cooking Instructions: Preheat the oven to 250 degrees. In a small bowl whisk together the olive oil and balsamic reduction or honey until thoroughly combined. In a large bowl, mix all of the dry ingredients except the cranberries. Pour the olive oil balsamic mixture over the oats and mix very well until all the oats and dry ingredients are completely coated with the mixture. Spread the granola out on to a baking sheet covered in parchment and bake...

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