Ingredients: 3 tbsp WVOO Chipotle Olive Oil 2 large eggs Salt & Pepper Directions: Heat a non-stick pan over medium heat for 1-2 minutes or until the pan is nice and hot Add the Chipotle Olive Oil and heat until the oil is almost smoking and nice and hot, about 2 minutes'Crack the eggs into [...]
Ingredients 1/4 cup WVOO Champagne Wine vinegar 1/2 cup WVOO Picual extra virgin olive oil 1 teasp Dijon mustard 1 Tablsp honey Salt and pepper to taste Directions Whisk together WVOO Champagne Vinegar, mustard, honey, salt and pepper Slowly drizzle in Olive Oil while continuing to whisk util emulsified Use as dressing for salads with [...]
WVOO Dark chocolate Balsamic is the perfect garnish for this cocktail. we love how the balsamic cuts the sweetness from the liqueur. this is a great way to end a meal. Skip dessert and have this cocktail instead! Recipe makes one cocktail. Ingredients 1 tsp Cocoa powder 2 Tbl granulated sugar WVOO Dark chocolate Balsamic [...]
Ingredients 3 lbs Yukon Gold potatoes, peeled and quartered 1/4 cup WVOO Greek Lemon Olive Oil 1/3 cup warm milk Zest of 1 lemon salt and freshly ground black pepper to taste Fresh chives, chopped for garnish Directions Boil the potatoes in a large pot of salted water util tender, about 15 minutes Drain and [...]
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 [...]
