by David Calafiore | May 31, 2019
Recipe by:France C. “This addictive little snack is sure to disappear quickly, so you might want to make two batches! These are best served immediately.” Ingredients 1 (15 ounce) can chickpeas, drained and rinsed 1 cup white vinegar 1 tablespoon olive oil...
by David Calafiore | May 31, 2019
Ingredients 1/4 cup extra virgin olive oil 2 tablespoons balsamic vinegar 1 teaspoon lemon juice 1 tablespoon bottled minced garlic 1 pinch sea salt 1 pinch ground black pepper 4 ounces baby spinach 1 1/2 tablespoons pine nuts Directions In a bowl, mix the...
by David Calafiore | May 31, 2019
Ingredients 1 large eggplant 3 T olive oil (flavor of your choice) 2 T Oregano White Balsamic 2 cloves garlic, finely minced 1 pinch each: thyme, basil, dill and oregano Sicilian Sea Salt and fresh ground pepper to taste Directions 1. Slice eggplant about 1/2 inch...
by David Calafiore | Aug 11, 2018
2 pounds assorted, ripe heirloom tomatoes, sliced 1/4″ thick Cilantro Pesto 1 large bunch fresh cilantro, stemmed, washed, and dried 2 medium garlic cloves, peeled and smashed 4 green onions, white portion only, chopped 1 jalapeno pepper, seeded, ribs discarded,...
by David Calafiore | Jun 23, 2018
Ingredients: Approx 1.5 lbs of golden potatoes Handful of fresh chopped dill (about 2 tablespoons) About half a cup of sour cream 1 Tablespoon of UP EVOO (we used Picual) 2 Tablespoons of Wild Fernleaf Dill Infused Olive Oil 1 tsp. of garlic powder Sea salt Fresh...
