Recipes — Dressings/Spreads/Jams

Ingredients:1/2 c. raw pecans, walnuts, or a mixture of both1/4 tsp. Himalayan rock salt, sea salt, or kosher salt 2 c. fresh Thai basil1 Tbsp. fresh lemon juice1/4 c. Garlic Olive Oil Instructions: Place nuts in the bowl of food processor and pulse until broken down, about 30 seconds. Add salt if in rock form and pulse as well. Add basil and lemon juice. Pulse to mix until basil leaves have been incorporated with the nuts. Add Garlic Olive Oil, and process until combined and until pesto has reached desired consistency. Toss pesto with cooked fettuccine or linguine (or pasta...

Ingredients:1 c. chopped olives (mixed Garlic stuffed and Piquillo stuffed)Medium or Robust Extra Virgin Olive Oil Provolone slicescrustless bread Instructions: Put drained olives in food processor, add extra virgin olive oil and chop until however fine you like it. To make sandwich, get bread, top with slice of Provolone, olive paste and another slice of bread. Cut into shapes. *Tested in Finger Foods Cooking Class

Ingredients:2 Tbsp. Blood Orange Olive Oil1 c. onion, sliced1 tsp. Kosher saltfresh cracked pepper2 c. fresh cranberries1/2 c. brown sugar1/2 c. Pomegranate Balsamic (or try Cranberry Pear White Balsamic)1/4 c. freshly squeezed orange juice Instructions:Heat the Blood Orange Olive Oil in a medium saucepan over medium heat. Add the onion, salt, and a few turns of black pepper. Sauté until the onion is caramelized about 15 minutes. Add cranberries, brown sugar, balsamic, and orange juice. Bring to a boil then reduce to a simmer. Cook until the sauce is to your liking: 20 minutes - 40 minutes. For jam-like in...