Note: Recipes are still being compiled. Check back for more later!
2 russet potatoes, sliced into 1/4 inch strips
1 Tbsp. Tuscan Herb Olive Oil
1 Tbsp. Italian seasoning
1 Tbsp. garlic powder
1/4 tsp. sea salt
1/4 tsp. freshly ground pepper
Place potato strips in a large resealable plastic bag; add oil. Seal bag and shake gently to coat. Add seasonings; shake again. Place seasoned strips on a baking sheet coated with nonstick cooking spray.
Bake potato strips at 425 degrees for 25 minutes or until crispy. Serve immediately.
2 lbs. jumbo asparagus
2 Tbsp. Herbes de Provence Olive Oil
sea salt and freshly ground black pepper
Heat grill or a grill pan until medium hot. Snap off and discard the tough ends of the asparagus. Place asparagus in a bowl. Drizzle Herbes de Provence Olive Oil over asparagus; season with salt and pepper. Grill, turning every few minutes, until tender, about 12 minutes.
4 oz. small uncooked seashell pasta
2 1/2 Tbsp. Garlic Olive Oil
3 Tbsp. butter (or use Butter Olive Oil)
2 cloves garlic
1 sprig of fresh basil, chopped
1 - 8 oz. can artichoke hearts, drained and quartered
Bring a pot of lightly salted water to a boil. Add seashell pasta, cook for 8 to 10 minutes, until al dente, and drain. Heat the olive oil and melt the butter in a skillet over medium heat. Mix in the garlic, basil, and artichoke hearts, and cook 5 minutes, until heated through. Toss with the cooked pasta to serve.
3 lemons, quartered
4 large artichokes
1/3 c. Garlic Olive Oil
sea salt and freshly ground pepper, to taste
Fill a large bowl with water. Squeeze the juice from the quarters of 1 lemon into the bowl. Working with 1 artichoke at a time, remove the tough outer leaves to expose the light yellow core. Peel the stem end of the artichoke, keeping about 1 inch of the stem intact and exposing the pale, tender core. Trim 1 inch off the top of the artichoke and cut the artichoke in half lengthwise through the center. Using the tip of a spoon, scoop out the furry choke. Add the cleaned artichoke halves to the lemon water. Keep the artichokes in the water until ready to cook; they may be stored in the refrigerator for 1 to 2 days. Just before cooking, spread the artichokes on paper towels, sliced side down, to drain and pat dry.
In a large sauté pan over medium-high heat, warm the olive oil until nearly smoking. Sprinkle the pan generously with salt and pepper. Carefully place the artichokes, sliced side down, in the pan, making sure they lie flat. Season with salt and pepper. Cook, shaking the pan occasionally to keep the artichokes from sticking, until they are evenly browned underneath, 6 to 10 minutes. Using tongs, lift 1 or 2 artichokes up to check for done-ness.
Add the quarters of 1 lemon to the pan, place a piece of foil over the pan and cover with a lid. Reduce the heat to medium-low and cook for 5 minutes more. Remove the pan from the heat and keep covered. Let the artichokes cool to room temperature, 30 to 45 minutes.
Transfer the artichokes to a serving platter. Squeeze the juice from the cooked lemon wedges into the pan and whisk to scrape up any browned bits stuck to the pan bottom. Pour the juice over the artichokes, garnish with the remaining lemon quarters and serve.
4 beets, trimmed, leaving 1 inch of stems attached
1/4 c. minced shallot
2 Tbsp. minced fresh parsley
4 Tbsp. Blood Orange Olive Oil
1 Tbsp. Honey Ginger White Balsamic
1 Tbsp. Traditional Balsamic Vinegar
sea salt and pepper, to taste
Preheat oven to 400 degrees. Rinse beets, toss in 2 tablespoons Blood Orange Olive Oil. Wrap each beet individually in aluminum foil, and place onto a baking sheet. Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Once done, remove from oven, and allow to cool until you can handle them. Peel beets, and cut into 1/4 inch slices. While the beets are roasting, whisk together shallot, parsley, remaining Blood Orange Olive Oil, and both Balsamic Vinegars in a bowl until blended; season to taste with salt and pepper, and set aside.
4 medium sweet potatoes, peeled and each cut lengthwise into 8 wedges
1/3 c. Cinnamon-Pear Balsamic Vinegar
2 Tbsp. Butter Olive Oil
3/4 tsp. kosher salt or sea salt
Heat oven to 400 degrees. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan. Thoroughly shake or whisk together the Cinnamon-Pear Balsamic and Butter Olive Oil. In a large bowl toss to liberally coat the sweet potato wedges with the emulsified Balsamic Olive Oil mixture. Arrange the potato wedges on the parchment paper lined pan in a single layer, without over-crowding. Sprinkle with sea salt and roast for 45 minutes until tender and the balsamic glaze has caramelized.
1 c. cut broccoli
1 c. cut cauliflower
1 c. chopped onion
1 c. chopped zucchini
1 c. sliced mushrooms
1 c. julienne red pepper
1 c. green beans
Wild Mushroom and Sage Olive Oil
salt and pepper, to taste
Put vegetables in a bowl and drizzle with plenty of Wild Mushroom and Sage Oil. Try adding a little Garlic Olive Oil if you like. Pour oil tossed vegetables onto baking sheet and roast at 400 degrees for 15 minutes. Salt and pepper to taste.
1 c. Tuscan Olive Oil (or try Basil or Cilantro and Roasted Onion Olive Oil)
5 oz. shredded Gruyere cheese
2 sliced large yellow onions
3 minced garlic cloves
1 lb. medium round potatoes
1 1/2 lbs. medium tomatoes
3/4 lb. zucchini
1 Tbsp. fresh thyme
1 1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
Preheat the oven to 375 degrees. Brush a 9 x 13 x 2 inch baking dish with Olive Oil. In a medium sauté pan, heat 2 tbsp of Olive Oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish. Slice the potatoes, zucchini, and tomatoes in 1/4 inch thick slices. Place them alternately in the dish on top of the onions, as tight as possible in a single layer. Sprinkle with salt, pepper, thyme and
drizzle with 2 more tbsp of Olive Oil. Cover the dish with aluminum foil and bake for 30 to 40 minutes, until the potatoes are tender. Uncover the dish, sprinkle the cheese on top, and bake for another 20 to 30 minutes, or until browned. Serve warm.
2 c. baby spinach
1 Tbsp. garlic, minced
1/2 Tbsp. shallot, minced
1/2 c. roasted red pepper, julienne strips
1 Tbsp. Lemon Olive Oil
pinch of salt and pepper, to taste
Put garlic and shallots into sauté pan. Add Lemon Oil. Over medium-low heat, lightly brown garlic and shallots. Add baby spinach and pepper strips. Sauté greens until just lightly wilted. Season with salt and pepper. Taste and adjust as needed.
Alternative: Substitute arugula for the baby spinach. Try Blood Orange, Garlic, or Persian Lime Olive Oil in place of Lemon Olive Oil.
2 c. red potatoes, quartered
2 Tbsp. Extra Virgin Olive Oil (or try Tuscan or Cilantro and Roasted Onion)
1 red pepper, thinly sliced
1/2 red onion, thinly sliced
2 Tbsp. Traditional Balsamic Vinegar
Toss potatoes in olive oil and sprinkle with salt. Roast in 350 degree oven for approximately 1/2 hour until browned. Slowly heat balsamic in large skillet. Add peppers and onion to balsamic, stir until caramelized (just a few minutes, or longer if you like your vegetables more cooked; you may have to add more balsamic if cooking them longer). Add peppers and onions to potatoes. Sprinkle with salt and serve.