STUFFED MUSHROOM CAPS FLORENTINE

STUFFED MUSHROOM CAPS FLORENTINE

6 medium portobello mushroom caps 1 lb. bulk Italian sausage 1 medium onion, diced 4 cups fresh baby spinach leaves 1 cup panko bread crumbs (1/2 cup reserved for topping) 1 1/2 cups shredded mozzarella cheese 1/2 cup freshly grated Parmesan 1/4 cup garlic infused...
Fettuccini with Truffle Oil and Lemon and Ricotta

Fettuccini with Truffle Oil and Lemon and Ricotta

Ingredients 6 ounces fresh fettuccini 2 ounces butter Zest of 1/2 lemon 4 tablespoons ricotta cheese 2 tablespoon parsley, chopped Salt and pepper to taste 2 ounces truffle oil Directions In a large pot with salted boiling water, cook pasta until al dente, about 4 to...
Truffled Cauliflower Gratin

Truffled Cauliflower Gratin

Ingredients 1 Large Head Cauliflower, cut into florets 3 Tbsp Unsalted Butter 3 Tbsp All Purpose Flour 1 cup Hot Milk 1 cup Hot Half-and-Half 0.5 tsp Freshly Ground Black Pepper 1 cup Freshly Grated Gruyere, divided 0.5 cup Freshly Grated Parmesan 0.25 cup Fresh Bread...
Roasted Butternut Squash w/ Ricotta Salata

Roasted Butternut Squash w/ Ricotta Salata

For the Roasted Butternut Squash 1 medium butternut squash peeled, and cut in to 3″-4″ “sticks” no more than 1″ thick 2 tablespoons of intense UP Extra Virgin Olive Oil such as Picual, Hojiblanca 2 tablespoons of Ripe Peach White Balsamic...
SAUTEED SPINACH AND MUSHROOMS

SAUTEED SPINACH AND MUSHROOMS

2 tablespoons Organic CA Arbequina EVOO or any of our Ultra Premium EVOO 3 smashed garlic cloves 2 cups of sliced cremini or white mushrooms Kosher salt and fresh pepper 10 oz of baby spinach 1 tablespoon of A-Premium White Balsamic Heat EVOO in a large skillet over...