MUSHROOM-SAGE CROUTONS

MUSHROOM-SAGE CROUTONS

4 cups of Day-old French bread (sourdough) – cut into cubes ½ cup of Wild Mushroom-Sage Infused Olive Oil 1 tablespoon of Kosher salt ½ teaspoon of freshly ground pepper Preheat oven to 375 degrees F. In a large bowl, toss bread cubes with Wild Mushroom-Sage Infused...
CONFIT OF TOMATOES, PEPPERS, & SWEET RED ONIONS

CONFIT OF TOMATOES, PEPPERS, & SWEET RED ONIONS

1 1/2 pounds small whole sweet tomatoes such as cherry or grape 1 large red onion, sliced thin 1 red bell pepper or several smaller sweet red peppers such as Marconi, sliced thin or halved if smaller 8 large garlic cloves 1 – 2″ sprig fresh rosemary,...
CALABRIAN PESTO PANZANELLA SALAD

CALABRIAN PESTO PANZANELLA SALAD

4 cups crusty French bread, torn into 1” pieces 3 cups ripe tomatoes cut into 1” dice 8 oz. mozzarella fresca cut or torn into 1” pieces (optional) 1/3 cup Spicy Calabrian Pesto Olive Oil 3 Tablespoons Oregano White Balsamic, Traditional Balsamic, or your favorite...
WEDGE SALAD

WEDGE SALAD

1 head iceberg lettuce 6 slices bacon cooked & crumbled 1 tablespoon chives diced DRESSING 2 tablespoons Garlic Infused Olive Oil 2 tablespoons Madagascar Black Peppercorn Infused Olive Oil 3/4 cup low fat buttermilk 1 tablespoon juice from 1 lemon 1/4 cup...
ROASTED BEET SALAD

ROASTED BEET SALAD

1 -1/2 pounds fresh beets 8 oz. fresh goat cheese 6 cups baby arugula or mixed greens 1 cup whole pecans, toasted 1/4 cup + 2 tablespoons White A-Premium balsamic vinegar 1 tablespoon good quality grainy mustard fresh ground pepper to taste 1/3 cup + 2 tablespoons of...