Ingredients 1 pound fresh or frozen shrimp (thawed, peeled, deveined) 2 teaspoons brown mustard 3 teaspoons honey, divided 1 tablespoon WVOO Robust EVOO, divided 1 tablespoon Tamari Soy Sauce 3/4 teaspoon salt, divided Optional: Hot Sauce 2 large English cucumbers, spiralized 1 tablespoon WVOO Suyo Cucumber White Balsamic Vinegar 1 teaspoon honey 1/4 cup strawberries, [...]
Ingredients: 3 tablespoons WVOO Mani Orange Olive Oil (Plus enough to brush on chicken to bake) 1/4 cup dates, pitted and chopped 1 small apple, peeled, cored, and chopped 2 Tbsp chopped dried apricots 2 Tbsp raisins 2 (6 ounce) skinless, boneless chicken breast halves Directions: Preheat oven to 350 degrees F Combine the dates, [...]
Ingredients 4 medium sweet potatoes, peeled and each cut lengthwise into 8 wedges 1/3 cup WVOO Cinnamon Pear Dark Balsamic 2 T WVOO Butter Olive Oil 3/4 t kosher salt or sea salt Preparation Heat over to 400˚F. Cut a piece of parchment paper to fit bottom of a half sheet jelly-roll pan thoroughly shake [...]
Ingredients 3 c frozen unsweetened cherries, thawed 1 T sugar 4 T WVOO Butternut Squash Seed Oil + 1 T for sauce 8 trimmed lamb chops, 3/4 inch thick 1/2 t Himalayan Pink Sea Salt 1/4 fresh ground pepper 1 C shallots, finely chopped 1/2 C beef broth 2 T WVOO Butter Olive Oil 3 [...]
Ingredients 250g Filotea Linguine Pasta 2 tbsp WVOO wild mushroom and sage infused olive oil 2 cups wild mushrooms, sliced 3 cloves garlic, minced 1/2 cup heavy cream or creme fraiche Fresh sage leaves and grated Parmesan for garnish Directions Cook pasta, according to package instructions until al dente; frain and set aside In a [...]
Ingredients 4 cups baby spinach 2 cups romaine lettuce 1 cup butternut squash, roasted, cubed 3 tbsp dried cranberries 2 tbsp pecans 2 oz. turkey, roasted and cubed 1/4 cup aged Vermont cheddar Croutons (to taste) 1/2 cup nonfat plain Greek yogurt 2 tbsp Red AppleBalsamic 2 tbsp WVOO Roasted Walnut Oil 1 tbsp raw [...]
Ingredients: 1 tbsp minced garlic 1 tbsp minced shallot 3 tbsp WVOO EXtra virgin Olive Oil 1/4 cup dry red wine 1/2 cup WVOO Gravenstein White Balsamic Vinegar 1 1/2 cups chicken stock 1 cup veal stock 6 rib pork shops (1 in. thick, about 1/2 lb each) 1/2 Granny Smith apple 1/2 cup golden [...]
Ingredients: 2 Tbsp WVOO Wild Mushroom and Sage Olive Oil 3 Tbsp WVOO Greek Leek Olive Oil 2 Celery ribs, diced 2 Cloves garlic, minced 1/4 cup WVOO Tarragon Whtte Balsamic Vinegar 8 Medium Yukon Gold Potatoes, chopped Salt & pepper to taste 3 Tbsp Mediterranean seasoning 6 cups chicken broth 1/2 cup heavy cream [...]
Balsamic Vinegar of the Month Peach Balsamic Vinegar Portuguese Chicken with Peach & Feta Salad Ingredients: 1 Whole Chicken 1/4 Cup WVOO Extra Virgin Olive Oil 2 Crushed Garlic Cloves 1 Lemon 1/4 Cup Chicken seasoning 1 Tbsp. dried oregano leaves 4 Peaches 120 Grams Mesclun 100 Grams Crumbled Feta 1 Thinly Sliced Red Onion 350 Grams Cherry Tomatoes 1/4 Cup WVOO Extra virgin olive oil 2 Tbsp. WVOO Peach White Balsamic Vinegar 1 Tsp. honey Instructions: [...]
Ingredients 3 cups pitted and halved sweet cherries 1 vanilla bean, split, seeds scraped 2 cups WVOO Black Cherry Balsamic Vinegar 1/4 cup honey For Bourbon Black Cherry Cocktail 2 oz. bourbon whiskey 1 oz. Balsamic cherry shrub Lemon-lime soda Lies for garnish Instructions For the shrub In a sterile 1-quart jar, muddle together cherries, [...]
