Note: Recipes are still being compiled. Check back for more later!
2 pounds asparagus stalks, washed and trimmed
2 Tbsp. White Truffle Oil or Black Truffle Oil
1 1/2 Tbsp. Picual Extra Virgin Olive Oil
1 Tbsp. French Tarragon White Balsamic Vinegar (or try Champagne Wine Vinegar)
1/4 tsp. fresh squeezed lemon juice
1/2 tsp. coarse sea salt
pinch of black pepper
In a small bowl, whisk together Truffle Oil, olive oil, vinegar, lemon juice, sea salt, and black pepper; set aside or refrigerate until ready to use. If refrigerating, bring to room temperature before using. Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook. Remove from heat and plunge into a cold water bath to stop the cooking process; drain well. Toss asparagus with enough truffle vinaigrette to lightly coat. Arrange asparagus on serving platter or individual serving plates.
1 acorn squash, halved and seeded
3 Tbsp. Organic Butter Olive Oil
3 Tbsp. brown sugar
1/2 tsp. cinnamon
1 medium Granny Smith apple, peeled, cored and cut into 1/2 inch cubes
2 Tbsp. dried cranberries
2 Tbsp. pecans, coarsely chopped (optional)
Preheat oven to 350 degrees. Place squash in a shallow baking pan, cut side down. Bake in preheated oven for 30 minutes, or until tender. Turn cut side up. Combine remaining ingredients in a bowl and divide between the squash halves. Bake for 20 minutes more. If desired, 10 minutes before cooking time is complete, top with pecans.
1/3 c. Blood Orange Olive Oil
24 spears asparagus (ends trimmed)
8 slices prosciutto
Parmesan cheese (shaved)
Combine orange zest and olive oil. Blanch asparagus in lightly salted boiling water for 2-3 minutes. Refresh under cold water and drain. Grill prosciutto until crisp; drain on absorbent paper, then break into pieces. Serve asparagus drizzled with olive oil and topped with prosciutto. Scatter with Parmesan.
1 Tbsp. Chipotle Olive Oil
2 tsp. Persian Lime Olive Oil
1/2 tsp. kosher salt
1 chipotle pepper from a can of chipotle peppers in adobo sauce
2 tsp. adobo sauce
1 garlic clove
1 Tbsp. lime zest
1 Tbsp. fresh lime juice
2 Tbsp. fresh chopped cilantro (optional)
Preheat oven to 400 degrees. Slice potatoes in half and place on baking sheet. Drizzle Chipotle Olive Oil over the potatoes. Add salt and toss with your hands until the potatoes are thoroughly coated with oil and salt. Place in the oven for 30 to 35 minutes, stirring once, until golden and can be easily pierced with a fork. While the potatoes are cooking, remove one chipotle pepper from the can and mince. Place in a large bowl. Using the adobo sauce that the peppers are packaged in, add 2 teaspoons of sauce to the minced pepper in the bowl. Peel and mince the garlic clove. Add it to the bowl as well. Next, add the lime zest, lime juice, and the 2 teaspoons of Persian Lime Olive Oil. Whisk everything together until combined. Once the potatoes are done and still hot, pour them into the chipotle lime dressing. Add cilantro and gently stir to combine, making sure every potato is covered. Plate and serve.
2 medium red onions, cut in half and thinly sliced
2 1/2 lbs. firm zucchini, washed, dried and cut into 1/2 inch rounds
3 Tbsp. Basil Olive Oil
3 basil leaves
1 chicken bouillon cube
salt, to taste
Sauté the onion 1-2 minutes in olive oil in a non-stick pan then add zucchini slices, and sauté until they are soft and lightly colored (about 10-15 minutes). Crumble the bouillon cube on top of the mixture, stir it in, cover and cook for about 5 more minutes until all is lightly browned. Tear the basil leaves into small pieces and sprinkle them into the mixture, continuing to cook for about 2 more minutes. Add a bit of salt to taste.
Note: This lovely dish can be served hot or at room temperature. It can also be refrigerated for a day and then served at room temperature the next day.
2 carrots, peeled and chopped
1 head cauliflower, chopped into pieces
1 bunch broccoli, chopped into pieces
3 zucchini, sliced into 1/2 inch slices
1 red onion, cut in half and sliced
4 Tbsp. Lemon White Balsamic Vinegar
2 Tbsp. butter
4 Tbsp. Red Apple Balsamic Vinegar
salt and pepper, to taste
Add Lemon Balsamic to water and insert steamer basket. Place the carrots in the steamer basket and begin cooking. Add onion, cauliflower and broccoli after 6 minutes; then the zucchini after 11 minutes. Cook until vegetables are al dente, about 14 minutes. Remove from steam bath. Meanwhile melt butter in large skillet. Add Red Apple Balsamic Vinegar and reduce by 1/3 (about 3-4 minutes). Add vegetables to skillet. Season with salt and pepper to taste.
1 large head cauliflower, cut into florets
3 Tbsp. unsalted butter
2 tsp. White Truffle Oil or Black Truffle Oil
3 Tbsp. all-purpose flour
1 c. hot milk
1 c. hot Half and Half
1/2 tsp. freshly ground pepper
1 c. freshly grated Gruyere cheese, divided
1/2 c. freshly grated Parmesan
1/4 c. fresh bread crumbs
Kosher salt and freshly ground pepper, to taste
Preheat the oven to 375 degrees. Sprinkle the florets with salt and steam for 8 minutes until slightly tender but still firm. In a heavy sauce pan over medium heat melt the 2 tablespoons of butter. Gradually whisk the flour into the melted butter until no dry spots remain. Pour the hot milk, and hot Half and Half into the butter-flour mixture, whisking constantly until it comes to a boil. Continue whisking constantly for 1 minute until thickened and then remove from heat. Add 1 teaspoon of salt, freshly ground pepper to taste, 1 teaspoon Truffle Oil, 1/2 cup of the Gruyere, and 1/2 cup of the Parmesan cheese. Butter a 2-3 quart shallow baking dish or casserole. Place the drained cauliflower into the baking dish and pour the sauce evenly over the cauliflower. Combine the remaining tablespoon of butter with the remaining teaspoon Truffle Oil. Toss the butter and Truffle Oil with the bread crumbs and remaining 1/2 cup of Gruyere and sprinkle on top of the casserole. Sprinkle with more salt and pepper to taste. Bake for 25 to 30 minutes until the bread crumbs are golden brown and the casserole is bubbling.
1-3 lb. head of cauliflower, cut into florets
4 Tbsp. Tuscan Olive Oil or Cilantro and Roasted Onion (or try Milanese Gremolata Olive Oil)
3 Tbsp. all-purpose flour
2 c. hot milk
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. nutmeg, scant
3/4 c. freshly grated Gruyere, divided
1/2 c. freshly grated Parmesan
1/2 c. fresh bread crumbs
Preheat oven to 375 degrees. Separate the cauliflower into florets and place in an 8 x 11 inch baking dish. Heat 2 tablespoons of the olive oil in a medium saucepan over med/low heat. Add the flour, stirring constantly for 2 minutes. Pour the hot milk into the flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute or until thickened. Turn off heat, add salt, pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan. Pour the sauce evenly over the cauliflower.
Prepare fresh bread crumbs by pulsing in a food processor. Combine the remaining Gruyere with the fresh bread crumbs and sprinkle on top of the cauliflower. Drizzle with the remaining 2 tablespoons olive oil. Bake for 35 - 40 minutes.
2 c. savory white beans (dried and cooked) or 2 small cans navy beans
One 8 oz. can pineapple chunks, packed in juice
1 tsp. cornstarch
1 Tablespoon soy sauce
1 Tbsp. Pineapple White Balsamic
1/4 c. sugar
1/2 - 1 green bell pepper, cut into strips or chunks
1/4 - 1/2 tsp. red pepper flakes (to taste)
Preheat oven to 275 degrees. Prepare savory white beans. Drain, reserving the liquid. Drain pineapple, reserving the liquid in a measuring cup. Add enough reserved liquid from the beans to measure 3/4 cup.
Stir cornstarch into juice mixture. Combine juice mixture, soy sauce, Pineapple Balsamic, sugar, and red pepper flakes in a small saucepan. Stir over medium heat until sauce boils and slightly thickens, remove from heat. Combine beans, peppers and pineapple in a 1 quart casserole dish. Pour sauce over the beans and stir gently. Cover and bake 1 to 1 1/2 hours.
1 lb. asparagus spears, thin
1 Tbsp. Butter Olive Oil
1 oz. Parmesan cheese, shaved
black pepper to taste, ground
1/4 c. Lemon White Balsamic Vinegar
Preheat oven to 450 degrees. Place asparagus on a baking sheet. Drizzle with Butter Olive Oil, and toss to coat. Arrange asparagus spears in a single layer. Spread Parmesan cheese over asparagus, and season with freshly ground black pepper. Bake 12-15 minutes in the preheated oven, until cheese is melted and asparagus is tender but crisp. Serve immediately on warm plates, sprinkling with Lemon White Balsamic to taste.