by David Calafiore | Sep 9, 2020
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...
by David Calafiore | Jul 24, 2020
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...
by David Calafiore | Jul 22, 2020
5 fl oz (15cl) of white wine 3 1/3 fl oz (10cl) olive oil 4 eggs 1/2 teaspoon salt 2 1/2 cup (250g) all purpose flour 1 teaspoon of baking powder (about 5g) 5 ounces (150g) grated swiss cheese or cheddar 1 large onion 3 1/2 ounces (100g) bacon 7 ounces (200g) baked...
by David Calafiore | Jul 22, 2020
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...
by David Calafiore | Jul 22, 2020
½ tablespoon Hojiblanca or Cobra EVOO 1 ½ lbs. of trimmed green beans Kosher Salt 1 teaspoon of Honey Ginger Balsamic Vinegar 3 tablespoons of soy sauce 3 tablespoons of tahini 2 tablespoon of honey 1 tablespoon of Toasted Sesame Oil 2 minced garlic cloves Heat EVOO...
