by David Calafiore | Mar 6, 2021
2 – filet mignons, 10-12oz each 1 tablespoon of any of our FRESH EVOO’s 1 ½ teaspoons of Seasonello Herbal Salt 1 teaspoon of coarsely cracked black peppercorn. 1 tablespoon of Butter Infused Olive Oil 6 ounces of mushroom (Shiitake or Cremini or Oyster) 1...
by David Calafiore | Mar 2, 2021
¼ cup of pitted Deliza Gordal Olives, chopped 1 red onion, finely chopped. 4 oz of chopped sundried tomatoes (about half a jar) 3 oz of Spinach ¼ cup Feta cheese Salt Black pepper 3 tablespoons of Spicy Calabrian Pesto Infused Olive Oil 4 – 6oz fillets of skinless...
by David Calafiore | Feb 17, 2021
20-25 Baby Bella Mushrooms 2 table spoons of Spicy Calabrian Pesto Infused Olive Oil Salt to taste Stuffing 8 oz of cream cheese (room temp) 4 oz of crab meat – chopped finely. 1 tablespoons of Basil Infused Olive Oil 4 minced garlic cloves ½ teaspoon of paprika ½...
by David Calafiore | Feb 11, 2021
5 cups all-purpose flour 1/3 cup granulated sugar 1 tablespoon salt 2 packages rapid rise yeast 2 cups warm water ¼ cup Butter Infused Olive Oil – to mix in dough. 2 large eggs 2 tablespoons Butter Infused Olive Oil – to coat dough. 1/2 cup chopped walnuts (optional)...
by David Calafiore | Feb 11, 2021
Tablespoons of Italian Nocellara EVOO (or our Medium Choices) 3 Tablespoons of Spicy Calabrian Pesto Infused Olive Oil 2 acorn squash – cut in halves and seeds removed. 1 small diced onion. 12 oz of Italian sausage 3 chopped celery stalks ½ cup of feta cheese ¼ cup...
