Featured Recipe

Here's a delicious recipe for Parmesan Garlic Rosemary Shrimp Linguini that combines the savory flavors of parmesan, garlic, and rosemary with tender shrimp and al dente linguini.

Ingredients:

• 12 oz linguini (or any pasta of your choice)
• 1 lb large shrimp, peeled and deveined
• 3 tbsp of Parmesan Garlic Rosemary olive oil 
• 1/4 tsp red pepper flakes (optional, for a bit of heat)
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 1/4 cup chicken or vegetable broth
• 1/4 cup white wine (optional, for added depth of flavor)
• Salt and pepper, to taste
• 2 tbsp butter
• 1 lemon, zest and juice
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the pasta:

   • Bring a large pot of salted water to a boil and cook the linguini according to the package directions until al dente. Reserve about 1/2 cup of the pasta water and then drain the pasta. Set aside.

2. Prepare the shrimp:

   • Pat the shrimp dry with paper towels, then season with salt and pepper.
   • In a large skillet over medium-high heat, heat 2 tablespoons of Parmesan Garlic Rosemary olive oil. Add the shrimp and cook for about 2-3 minutes on each side until they turn pink and are cooked through. Remove shrimp from the skillet and set aside.

3. Make the garlic rosemary sauce:

   • In the same skillet, reduce the heat to medium and add the remaining tablespoon of olive oil and butter. 
   • If using, add the red pepper flakes and sauté briefly.
   • Pour in the white wine (if using) and chicken or vegetable broth, and let it simmer for 2-3 minutes, allowing the liquid to reduce slightly.

4. Add cream and Parmesan:

   • Stir in the heavy cream and Parmesan cheese, stirring until the cheese has melted and the sauce becomes creamy.
   • If the sauce seems too thick, you can add some of the reserved pasta water, a little at a time, until you reach your desired consistency.

5. Combine everything:

   • Add the cooked linguini and shrimp back into the skillet. Toss to coat everything in the creamy sauce. Squeeze the lemon juice over the pasta and sprinkle with lemon zest. Taste and adjust seasoning with more salt and pepper, if needed.

6. Serve:

   • Garnish with fresh parsley and extra Parmesan, if desired. Serve warm.

Tips:

• You can substitute the heavy cream with half-and-half or a lighter cream if you prefer a less rich dish.
• For extra depth of flavor, you can also add a pinch of nutmeg to the sauce.

Enjoy your Parmesan Garlic Rosemary Shrimp Linguini!

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Strawberry Peach White Balsamic with Mango Coleslaw, combining the sweetness of fruits with the crunch of coleslaw. It’s perfect as a side dish or topping for grilled meats.

Ingredients:

For the Dressing:

• 2 tbsp Strawberry Peach White Balsamic Vinegar
• 1 tbsp Dijon mustard
• 2 tbsp our House Blend Olive Oil
• Salt and pepper to taste
• 1 tsp poppy seeds (optional)

For the Coleslaw:

• 2 cups green cabbage, thinly shredded
• 1 cup red cabbage, thinly shredded
• 1 ripe mango, peeled and julienned or thinly sliced
• 1/2 cup carrots, shredded
• 1/2 cup fresh cilantro, chopped
• 1/4 cup red onion, thinly sliced
• 1/2 cup fresh strawberries, sliced
• 1/2 cup peaches, thinly sliced or diced (fresh or canned)
• 1/2 chopped Jalapeno (optional)

Instructions:

1. Prepare the Dressing:

• In a small bowl, whisk together the Strawberry Peach White Balsamic Vinegar and Dijon mustard until smooth.
• Slowly drizzle in the House Blend Olive Oil, whisking continuously to emulsify.
• Season with salt, pepper, and add poppy seeds if using.
• Taste and adjust the seasoning or sweetness if needed.

2. Prepare the Coleslaw:

• In a large mixing bowl, combine the green and red cabbage, mango, carrots, cilantro, and red onion.
• Gently fold in the strawberries and peaches, being careful not to crush them.

3. Combine and Serve:

• Pour the dressing over the coleslaw and toss until everything is well coated.
• Let it sit for 10-15 minutes in the fridge for the flavors to meld together.
• Serve cold as a side dish or on top of grilled chicken, fish, or in tacos.

This Strawberry Peach White Balsamic Mango Coleslaw is a fresh and fruity twist on traditional coleslaw, perfect for summer meals!

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 Black Truffle Garlic Olive Oil Chicken Risotto with Asparagus.

This dish combines the rich flavors of truffle oil and garlic with tender chicken, creamy risotto, and fresh asparagus.

Ingredients:

For the Chicken:

• 2 chicken breasts, diced
• 2 tbsp black truffle garlic olive oil
• Salt and pepper to taste
• 1 tsp fresh or dried thyme
• 1 tsp fresh or dried rosemary

For the Risotto:

• 1 ½ cups Arborio rice
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 4 cups chicken broth (warm)
• ½ cup dry white wine
• ½ cup grated Parmesan cheese
• 2 tbsp butter
• 1 tbsp black truffle garlic olive oil (extra for finishing)
• Salt and pepper to taste

For the Asparagus:

• 1 bunch of asparagus, trimmed and cut into 2-inch pieces
• 1 tbsp olive oil
• Salt and pepper to taste
• Zest of 1 lemon

Instructions:

1. Cook the Chicken:

• Heat 2 tbsp black truffle garlic olive oil in a large skillet over medium heat.
• Season the diced chicken with salt, pepper, thyme, and rosemary.
• Add the chicken to the skillet and cook until golden and cooked through (about 5-7 minutes).
• Set aside the chicken on a plate.

2. Prepare the Risotto:

• In a large pan, melt butter over medium heat and add the diced onion. Sauté until the onion becomes translucent (about 3-4 minutes).
• Add the minced garlic and cook for another 30 seconds.
• Add the Arborio rice to the pan and stir, coating the rice with the butter and onion. Toast the rice for 2-3 minutes until slightly translucent.
• Pour in the white wine, stirring constantly until it is absorbed by the rice.
• Gradually add the warm chicken broth one ladle at a time, stirring continuously and allowing the rice to absorb the liquid before adding more. Continue this process for about 18-20 minutes until the rice is creamy and tender.
• Once the rice is cooked, stir in the Parmesan cheese, 2 tbsp of butter, and 1 tbsp black truffle garlic olive oil. Season with salt and pepper to taste.

3. Cook the Asparagus:

• Heat 1 tbsp house blend olive oil in a separate pan over medium heat.
• Add the asparagus, season with salt and pepper, and sauté for 4-5 minutes until tender but still crisp.
• Remove from heat and toss with the lemon zest.

4. Combine and Serve:

• Stir the cooked chicken into the risotto.
• Serve the risotto topped with the sautéed asparagus.
• Drizzle with extra black truffle garlic olive oil for added flavor.

Enjoy your elegant and flavorful Black Truffle Garlic Olive Oil Chicken Risotto with Asparagus!

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Here's a recipe for a Mexican Pizza Rice dish with garlic cilantro dark balsamic:

Ingredients:

• For the Rice:

  • 1 cup of long-grain rice (like basmati or jasmine)
  • 2 cloves of garlic, minced
  • 1 tablespoon of our house blend olive oil
  • 2 cups of vegetable or chicken broth
  • 1 teaspoon of ground cumin
  • Salt and pepper to taste

• For the Mexican Pizza Topping:

  • 1/2 cup of black beans, drained and rinsed
  • 1/2 cup of corn kernels (fresh, frozen, or canned)
  • 1 small red onion, finely diced
  • 1/2 cup of cherry tomatoes, halved
  • 1/2 cup of shredded Mexican cheese blend (or cheddar cheese)
  • 1/4 cup of garlic cilantro dark balsamic vinegar
  • 1 tablespoon of honey or agave syrup
  • 1/2 teaspoon of chili powder
  • 1/4 teaspoon of paprika
  • Fresh cilantro leaves, chopped

• Optional Garnishes:

  • Sliced avocado
  • Sour cream or Greek yogurt
  • Lime wedges

Instructions:

1. Prepare the Rice:

   • In a medium saucepan, heat the our house blend olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
   • Add the rice and cook, stirring frequently, for another 2 minutes to toast it lightly.
   • Pour in the broth, add cumin, salt, and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-18 minutes or until the rice is fully cooked and tender. Set aside.

2. Prepare the Balsamic Drizzle:

   • In a small saucepan, combine the garlic cilantro dark balsamic vinegar, chili powder, and paprika. Bring to a simmer over medium heat, then reduce to low and cook until the mixture is slightly thickened, about 3-5 minutes. Remove from heat and let it cool slightly.

3. Assemble the Mexican Pizza Rice:

   • Preheat your oven to 375°F (190°C).
   • In a large ovenproof skillet or baking dish, spread the cooked rice evenly.
   • Top with black beans, corn, red onion, and cherry tomatoes.
   • Drizzle half of the balsamic mixture over the toppings.
   • Sprinkle the shredded cheese over the top.

4. Bake:

   • Bake in the preheated oven for about 10-15 minutes, or until the cheese is melted and bubbly.

5. Finish and Serve:

   • Remove from the oven and drizzle the remaining balsamic mixture over the top.
   • Garnish with fresh cilantro leaves.
   • Serve with optional garnishes like sliced avocado, sour cream, or lime wedges.

Enjoy your Mexican Pizza Rice with a flavorful twist of garlic, cilantro, and dark balsamic!

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Garlic-Infused White Balsamic Charred Tomatoes and Asparagus

Ingredients:

• 1 pint cherry or grape tomatoes
• 1 bunch asparagus (about 1 pound)
• 2 tablespoons garlic white balsamic vinegar
• 3 tablespoons our house blend olive oil
• 4 cloves garlic, minced
• Salt and pepper to taste
• Optional: fresh basil or parsley for garnish

Instructions:

1. Prep the Veggies:

   • Preheat your grill or grill pan to medium-high heat.
   • Wash and halve the tomatoes if they're large.
   • Trim the tough ends off the asparagus.

2. Garlic Infusion:

   • In a small bowl, combine the minced garlic with the olive oil. Let it sit for a few minutes to infuse the garlic flavor.

3. Prepare the Asparagus:

   • Toss the asparagus with half of the garlic-infused olive oil, salt, and pepper.
   • Place the asparagus on the grill. Cook for 4-5 minutes, turning occasionally, until tender and slightly charred. Remove from grill and set aside.

4. Char the Tomatoes:

   • Toss the tomatoes with the remaining garlic-infused olive oil, salt, and pepper.
   • Grill the tomatoes for about 2-3 minutes, just until they start to char and soften. Be careful not to overcook them.

5. Combine and Serve:

   • Transfer the grilled asparagus and tomatoes to a serving dish.
   • Drizzle with white balsamic vinegar and toss gently to combine.
   • Garnish with fresh basil or parsley if desired.

Enjoy this dish warm or at room temperature. It's a great side for grilled meats or a tasty vegetarian main!

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If you're looking to create pancakes with our Olive Oil & Chocolate Balsamic, here's a recipe that incorporates them in a balanced way:

Butter Olive Oil Pancakes with Chocolate Dark Balsamic drizzle

Ingredients:

• Dry Ingredients:

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt

• Wet Ingredients:

  • 1 cup milk
  • 1 large egg
  • 1/4 cup unsalted butter, melted 
  • 2 tablespoons our house blend olive oil
  • 1 tablespoon chocolate dark balsamic vinegar
  • 1/4 cup mini chocolate chips (or finely chopped dark chocolate)

Instructions:

1. Mix Dry Ingredients:

   • In a large bowl, whisk together the flour, sugar, baking powder, and salt.

2. Prepare Wet Ingredients:

   • In another bowl, mix the milk, egg, melted butter, olive oil, and chocolate balsamic vinegar.

3. Combine Ingredients:

   • Pour the wet ingredients into the dry ingredients. Stir until just combined; the batter will be a bit lumpy.

4. Add Chocolate:

   • Gently fold in the chocolate chips or chopped chocolate.

5. Cook Pancakes:

   • Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
   • Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on the other side.

6. Serve:

   • Serve the pancakes warm with your favorite toppings. A drizzle of chocolate balsamic vinegar or a sprinkle of sea salt can add a unique touch!

Enjoy your pancakes with a blend of flavors that will surprise and delight!

 

 

 

 

Raspberry chipotle balsamic barbecue ribs combine the sweet and tangy flavors of raspberries and balsamic vinegar with the smoky heat of chipotle, creating a unique twist on classic barbecue ribs. Here's a recipe to make them:

Ingredients:

• Ribs:

  • 2 racks of pork baby back ribs (or your preferred type of ribs)
  • Salt and pepper to taste
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon cayenne pepper (optional for extra heat)

• Raspberry Chipotle Balsamic BBQ Sauce:

  • 1/2 cup Our Raspberry Chipotle balsamic BBQ sauce
  • 2 cloves garlic, minced
  • Salt and pepper to taste

Instructions:

Preparing the Ribs:

1. Preheat your oven or smoker to 275°F (135°C).
2. Prepare the ribs: Remove the silver skin from the back of the ribs for better texture. Season the ribs generously with salt, pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper if using.
3. Cook the ribs: Place the ribs on a baking sheet lined with foil or directly on the grill if smoking. Cover tightly with foil if baking. Cook for 2.5 to 3 hours, until the meat is tender and pulls away from the bones.

 Raspberry Chipotle Balsamic BBQ Sauce:

1. Baste The Sauce generously

Finishing the Ribs:

1. Glaze the ribs: Once the ribs are tender, remove them from the oven or smoker. Increase the oven or grill temperature to 400°F (200°C). Brush the raspberry chipotle balsamic BBQ sauce generously over both sides of the ribs.
2. Caramelize the sauce: Return the ribs to the oven or grill and cook for an additional 10-15 minutes, or until the sauce is bubbly and slightly caramelized.
3. Serve: Let the ribs rest for a few minutes before slicing. Serve with additional BBQ sauce on the side if desired.

Enjoy your delicious raspberry chipotle balsamic barbecue ribs!

 

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Mango lime white balsamic fish tacos sound like a delicious and fresh combination! Here's a recipe idea you might like:

Mango Lime White Balsamic Fish Tacos

Ingredients:

For the Fish:

• 1 lb (450g) white fish fillets (such as cod, tilapia, or mahi-mahi)
• 1 House Blend tbsp olive oil
• Salt and pepper, to taste
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Juice of 1 lime

For the Mango Lime Salsa:

• 1 ripe mango, peeled and diced
• 1/2 red onion, finely chopped
• 1/2 red bell pepper, diced
• 1 small jalapeño, seeded and minced (optional for heat)
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 2 tbsp white balsamic vinegar
• Salt, to taste

For the Tacos:

• 8 small corn or flour tortillas
• 1/2 cup shredded red cabbage
• 1/2 cup sour cream or Greek yogurt (optional)
• Lime wedges, for serving

Instructions:

1. Prepare the Fish:

   • In a small bowl, mix the olive oil, lime juice, paprika, garlic powder, cumin, chili powder, salt, and pepper.
   • Rub the mixture over the fish fillets.
   • Heat a skillet over medium-high heat. Cook the fish for 3-4 minutes per side, until cooked through and flaky. Remove from heat and set aside.

2. Make the Mango Lime Salsa:

   • In a bowl, combine the diced mango, red onion, red bell pepper, jalapeño (if using), cilantro, lime juice, and mango white balsamic vinegar.
   • Mix well and season with salt to taste. Set aside to let the flavors meld.

3. Assemble the Tacos:

   • Warm the tortillas in a dry skillet or microwave.
   • Place some shredded red cabbage on each tortilla.
   • Top with pieces of the cooked fish.
   • Spoon the mango lime salsa over the fish.
   • Add a dollop of sour cream or Greek yogurt if desired.
   • Serve with lime wedges on the side.

Enjoy your fresh and flavorful mango lime white balsamic fish tacos!

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Blood orange-infused olive oil brownies a delicious and unique treat with chocoate raspberry dark balsamic drizzle! Here's a recipe you can try:

Blood Orange-Infused Olive Oil Brownies drizzeled with Chocolate Raspberry Dark Balsamic Vinegar

Ingredients:

• 1/2 cup blood orange-infused olive oil
• 1tsp chocolate raspberry dark balsamic
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• Zest of 1 blood orange
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 tsp salt
• 1/4 tsp baking powder
• Optional: 1/2 cup dark chocolate chips or chunks

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish or line it with parchment paper.

2. Mix Wet Ingredients:

   • In a large bowl, whisk together the blood orange-infused olive oil and sugar until well combined.
   • Add the eggs, one at a time, whisking until smooth.
   • Stir in the vanilla extract and blood orange zest.

3. Combine Dry Ingredients:

   • In a separate bowl, sift together the cocoa powder, flour, salt, and baking powder.

4. Mix Wet and Dry Ingredients:

   • Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
   • If you're adding chocolate chips or chunks, fold them in now.

5. Bake:

   • Pour the batter into the prepared baking dish and smooth the top with a spatula.
   • Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
   • Drizzle Chocolate Raspberry Dark Balsamic Vinegar

6. Cool and Serve:

   • Allow the brownies to cool in the pan for at least 15 minutes before cutting into squares. Serve and enjoy!

The combination of rich chocolate and the citrusy notes from the blood orange-infused olive oil creates a complex flavor profile that's both indulgent and refreshing. Perfect for a twist on the classic brownie!

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A Strawberry Peach Infused Balsamic Parfait sounds delightful! Here's a recipe idea to get you started:

Strawberry Peach Infused White Balsamic Parfait

Ingredients:

• For the Fruit Mixture:

  • 1 cup strawberries, hulled and sliced
  • 1 cup peaches, peeled and sliced
  • 2 tablespoons of Strawberry Peach Infused White balsamic vinegar 

• For the Parfait:

  • 1 cup Greek yogurt (or any yogurt of your choice)
  • 1/2 cup granola
  • Fresh mint leaves (for garnish)
  • A few whole strawberries and peach slices for garnish

Instructions:

1. Prepare the Fruit Mixture:

   • In a bowl, combine the sliced strawberries and peaches.
   • Drizzle the balsamic vinegar over the fruit. Add honey or maple syrup if you prefer a sweeter taste.
   • Gently toss the fruit to coat evenly. Let it sit for about 10-15 minutes to allow the flavors to meld.

2. Assemble the Parfait:

   • In a clear glass or parfait dish, start by adding a layer of yogurt at the bottom.
   • Add a spoonful of the balsamic-infused fruit mixture on top of the yogurt.
   • Sprinkle a layer of granola over the fruit.
   • Repeat the layers until the glass is filled, finishing with a layer of fruit on top.

3. Garnish and Serve:

   • Garnish with fresh mint leaves, a whole strawberry, and a peach slice on top.
   • Serve immediately and enjoy!

This parfait offers a delightful combination of creamy, tangy, and sweet flavors with a hint of balsamic richness. Perfect for breakfast, dessert, or a refreshing snack!