SUMMER PEACH CAPRESE SALAD

SUMMER PEACH CAPRESE SALAD

8 oz. good quality whole milk ricotta / or your choice of cheese A large ripe peach, sliced 1/4 cup fresh torn basil leaves 2 tablespoons Peach White Balsamic 2 tablespoons Oro Bailen Picual(or any varietal, maybe try basil infused olive oil?!) salt & pepper to...
SPANISH TORTILLA

SPANISH TORTILLA

1 cup of Melgarejo Hojiblanca EVOO)(any of our selection from varietals ½ cup Herbes de Provence Infused Olive Oil 2 pounds large Yukon Gold potatoes, cut into ¼-inch pieces 1 onion, chopped 2½ teaspoons kosher salt 8 large eggs, beaten Parsley for garnish Heat both...
Steamed Carrots with Lemon-Dill Vinaigrette

Steamed Carrots with Lemon-Dill Vinaigrette

Ingredients: Zest and juice of 1 medium lemon 1 tablespoon Dijon mustard 1 teaspoon red wine vinegar or Sicilian Lemon Balsamic 1 teaspoon honey 1/3 cup Dill infused extra-virgin olive oil 3 tablespoons chopped fresh dill Kosher salt 3 pounds carrots with greens...
FRIED GREEN TOMATOES

FRIED GREEN TOMATOES

2 large green tomatoes 1/3 cup of all-purpose flour ½ teaspoon Kosher salt 2 eggs 1 tablespoon – whole milk 1 ½ cups of panko ½ cup of Tuscan Herb Infused Olive Oil 2 tablespoons of Baklouti Fused Olive Oil Slice the green tomatoes ½ inches thick. Whisk flour and salt...
PORTOBELLO MUSHROOM CAPS

PORTOBELLO MUSHROOM CAPS

1/3 cup of Butter Infused Olive Oil(or your choice) 2 cloves garlic, crushed 1 tablespoon freshly chopped parsley 5-6 large Portobello Mushrooms, stems removed, washed and dried thoroughly with a paper towel 5-6 fresh mozzarella cheese balls-sliced thinly 1 cup grape,...