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"Smashed" Baby Yukon Gold Potatoes With Garlic Extra Virgin Olive Oil

Ingredients:2 pounds baby Yukon Gold potatoes1 tablespoon + 1 teaspoon sea saltfresh cracked pepper to taste1/3 cup Garlic Extra Virgin Olive Oil Products You Will Need:Garlic Olive Oil Cooking Instructions:Preheat the oven to 400. Cover the potatoes with water and add one tablespoon of sea salt. Bring to a full boil and cook for approximately 7 minutes or until the potatoes are tender but not mushy when pierced with the tip of a knife. Drain the potatoes thoroughly. Rub a sheet pan liberally with garlic olive oil. Place the potatoes on the sheet pan and gently crush each potato in to a disk using the bottom of heavy glass that has been greased with garlic olive oil. Sprinkle the smashed...

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Cream of Roasted Pepper & Tomato Soup With Tuscan Herb Olive Oil

Ingredients:2 - 28 oz. cans tomato puree1/2 cup white wine 2 cups chicken or vegetable stock 2 large red bell peppers, roasted, seeded, peeled and chopped, or one jar of roasted red peppers, drained & chopped3 tablespoons Tuscan Herb Olive Oil1 medium yellow onion, finely diced4 large cloves garlic, minced1 bunch fresh basil leaves washed, dried, & torn, reserving 6 small sprigs for garnish1 teaspoon dried oregano1/2 cup grated Romano Cheese 1 cup heavy cream sea salt and fresh ground pepper to taste Products You Will Need:Tuscan Herb Olive Oil Cooking Instructions:In a medium (5+ quart) heavy stock pot, heat one tablespoon of Tuscan Herb Olive Oil over medium-high heat. Add the onion and saute until translucent, for about 3...

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Caramelized Wild Mushroom Ragu over Pecorino Polenta with Truffled Mascarpone

Ingredients:4 cups vegetable or chicken stock, preferably homemade1 cup dried polenta1/3 cup freshly grated Pecorino Romano2 tablespoons Ultra Premium California Mission Extra Virgin Olive OilSalt & freshly ground pepper to taste3 cups assorted fresh wild mushrooms such as oyster, shitake, cremini, etc. wiped clean, tough stems removed2 tablespoons Certified Ultra Premium Organic California Mission Extra Virgin Olive Oil1 medium shallot, minced2 cloves garlic, minced1 cup dry white wine (I used extra dry Prosecco)1 cup vegetable or chicken stock, preferably homemade2 tablespoons minced flat leaf parsley1/3 cup freshly grated Pecorino RomanoSea salt & freshly ground pepper to taste1/2 cup mascarpone1 teaspoon white truffle oil Cooking Instructions:Bring the stock to a simmer in a heavy 6+ quart pot. Slowly whisk in the...

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Hearty Italian Soup

Ingredients:3 garlic cloves, peeled and smashed1 small onion, peeled and roughly chopped1 carrot, peeled and chopped1 celery stalk, chopped4 ounces pancetta or ham, chopped1/2 cup of Our Sicilian Nocelarra EVOO or Chilean Frantoio EVOO (Intense or grassy EVOO)1 15-ounce can whole peeled tomatoes3 15-ounce cans cannellini or great northern beans, drained and rinsed2 cups chicken broth1 sprig fresh rosemary1 bunch kale, roughly chopped1/2 cup toasted bread crumbsGrated parmesan Products You Will Need:Use one of the following:Extra Virgin Olive OIlAustralian Hojiblanca Cooking Instructions:In a large pot over medium heat, sauté the first five ingredients in 2 tablespoons of the olive oil for 5 minutes. Add the tomatoes and their juices, along with the beans, broth, and rosemary. Simmer, covered, until the...

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Wild Smoked Salmon & Avocado Crostini

Ingredients:1 fresh, sweet baguette, sliced in to 1/2" slices on the diagonal12 oz. thinly sliced wild smoked salmon3 ripe avocados, sliced thin1 small red onion, sliced very thin1 large garlic cloves cut in half2 tablespoons fresh squeezed lemon juice1/3 cup +2 tablespoons Olio Nuovo Favolosa Extra Virgin Olive Oilpinch of sea saltfresh ground pepper1/4 cup flat leaf parsley, coarsely choppedCooking Instructions: Whisk two tablespoons of lemon juice with 1/3 cup of olive oil and sea salt in a small bowl. Add the thinly sliced onions and toss to coat and set aside. Preheat the grill to medium or heat a grill pan on the stove top over medium-high heat. With a pastry brush, lightly brush both sides of each slice...

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