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Rosemary / Basil Marinade

Posted under Recipes on June 8, 2016 | No Comments

This marinade can be used on multiple grilled meats and vegetables. For the Marinade 1/2 cup rosemary (fused) olive oil -OR- basil infused olive oil 1/4 cup lemon juice 2 cloves garlic minced 2 teaspoons kosher salt fresh ground pepper to taste Combine all the marinade ingredients and whisk well. Coat your meat / veggies with

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Raspberry Cranberry Relish

Posted under Recipes on June 8, 2016 | No Comments

This relish is great with any kind of poultry or roast beef and mashed potatoes. It keeps in the refrigerator for up to 2 weeks. 2 cups fresh or frozen cranberries 2 fresh pears, cored and diced 1/2 cup Raspberry Balsamic Vinegar 3/4 cup packed brown sugar 1/2 cinnamon stick 1 teaspoon dried ginger Pinch

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Roasted Italian Beef Sandwiches

Posted under Recipes on April 25, 2016 | No Comments

These delicious roasted Italian beef sandwiches use our Tuscan Herb Olive Oil. Ingredients 5-6 pound chuck roast 12 cloves garlic sliced in half 1 teaspoon dried oregano 1 teaspoons dried red pepper flakes sea salt and fresh ground pepper to taste 1/4 cup Tuscan Herb Olive Oil 2 cups beef stock or broth Preheat the oven

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Ingrediants 8 medium red new potatoes 1/2 cup garlic olive oil (can substitute other olive oil of your choice) 2 teaspoons kosher salt Fresh ground pepper to taste 1 cup grated cheddar (optional, can also substitute another cheese of your choice) 1 tablespoon fresh chopped chives for garnish Instructions Preheat the oven to 400 F.

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These delicious little cookies are loaded with flavor despite their short ingredient list. And, they’re a snap to make. Enjoy them with a fresh pot of tea or your morning coffee. This recipe is dairy-free. Ingredients 3 cups flour 2 cups sugar 1 teaspoon salt 2 teaspoons baking powder 2 teaspoons cardamom seeds, freshly ground

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Best Ever Wild Mushroom Risotto

Posted under Recipes on April 25, 2016 | No Comments

Pick up a bottle of our Wild Mushroom and Sage Olive Oil and try this tasty recipe! Ingredients 3 tablespoons Wild Mushroom and Sage Olive Oil 1 cup Arborio rice 1 large onion, chopped 1 clove garlic, minced ½ cup dry white wine 2 cups mushrooms, sliced 3 cups hot chicken broth ¾ cup Parmesan

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Vermont Maple Balsamic Glaze

Posted under Recipes on March 9, 2016 | No Comments

Thinking of what to do for Easter dinner? Try Vermont Maple Balsamic as a glaze on your ham dinner! Ingredients 1 – bone-in skinless smoked ham, shank or butt end portion, 6-8 lbs. 1 cup Maple Balsamic Condimento 2 tablespoons Dijon or grainy mustard (optional) Directions Preheat the oven to 325. Line a large roasting

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Ingredients 4 medium sweet potatoes, peeled and each cut lengthwise into 8 wedges 1/3 cup Cinnamon-Pear Balsamic 2 tablespoons All Natural Organic Butter Extra Virgin Olive Oil 3/4 teaspoon kosher salt or sea salt Preparation Heat oven to 400F. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan.

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Gravenstein Apple White Balsamic

Posted under Recipes on March 5, 2016 | No Comments

Ever heard of a SHRUB? The term shrub refers to a drink that was popular during America’s Colonial era, made by mixing a sweet vinegar with spirits, water, or carbonated water. The term “shrub” can also be applied to the sweetened vinegar from which the cocktail is made; the syrup is also known as “drinking

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Varietal Vinegar Mustard

Posted under Recipes on March 5, 2016 | No Comments

Do You Like Mustard? Well, Guess What? The primary ingredient in mustard is vinegar! And do you know what that means? The vinegar used to make a given mustard is HUGELY important in terms of the overall flavor and quality of the mustard. I’m here to demystify the mustard making process, (which is already easy as

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