• 3 cups old fashioned oatmeal
• 1 cups sliced almonds
• 1cup chopped pecans
• 1cup chopped walnuts
• 1cup craisins or raisins
• 1/2cup pure maple syrup
• 1/3cup Vanilla Olive Oil
• 1/4cup brown sugar firmly packed
• 1teaspoon kosher salt
• 1/2teaspoon ground cinnamon

• Preheat oven to 300 degrees F.
• In a large bowl, combine oatmeal, all nuts, and craisins.
• In a smaller, separate bowl, whisk together maple syrup, olive oil, brown sugar, salt, and cinnamon. Pour over oatmeal mixture and stir until well combined.
• Coat a large rimmed baking sheet with a little olive oil and spread mixture out into a single layer.
• Bake for 45 minutes. Remove from oven at 15 minute intervals and stir. Mixture will be golden brown and well toasted when done.
• Cool completely. Store in jars or other airtight container.

• 12 oz of spiral pasta (or pasta of your choice)
• 7oz jar of sundried tomatoes, chopped
• 2 cups cooked chicken, shredded
• 1 C cherry tomatoes, halved
• 2 large handfuls of baby spinach
• 1 red onion, sliced
• 3 oz crumbled feta cheese

Dressing

• 1/3 C Sundried Tomato, Parmesan and Garlic Olive Oil
• 2 Tblsp Italian Herb Dark Balsamic Vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste

• Cook pasta as instructed. Drain and rinse under cool water. Let cool.
• Mix dressing ingredients well.
• Transfer pasta to large bowl and add spinach, tomatoes, onion, and chicken. Pour dressing over top and combine. Sprinkle feta cheese on top prior to serving! Enjoy!

• 1 pound butternut squash cut in 1 inch pieces
• 1 pound sweet potatoes cut into 1 inch pieces
• ½ cup Rosemary Olive Oil
• 1/4 cup of Maple Balsamic Vinegar
• 1 ½ tablespoons rosemary, dried or freshly minced 
• 3 garlic cloves sliced
• Salt and pepper to taste
• fresh garden herbs to top (parsley, rosemary, basil etc)

• Peel the squash and sweet potatoes and cut into cubes.
• Preheat oven at 425 degrees Fahrenheit
• Sauté the potatoes in a large pan with 1 teaspoon olive oil for about 5 minutes
• Mix together oil, vinegar, rosemary, garlic, salt and pepper in small bowl. Pour over and mix well with potato and squash pieces until thoroughly coated.
• Put the mixture in a baking dish that is large enough so that it is in one layer. Pour water into dish so there is a thin layer across the bottom.
• Cover with aluminum foil and roast for 20 minutes
• Lower the temperature to 320 and roast until potatoes are cooked at soft, for about 1 hour. Add water as needed.
• Serve topped with sprinkled fresh herbs 

• 1 can of yellow corn
• 1 can of black beans
• 1 can of diced tomatoes with green chiles
• 1 green bell pepper
• 1 red bell pepper
• 1 small red onion
• 2 ripe avocados
• 1 bunch of cilantro, chopped
• ¼ C Roasted Chile Olive Oil
• ¼ C Jalapeno Lime White Balsamic Vinegar

• Combine all ingredients in large bowl. Add salt and pepper or other spices as desired! Serve with tortilla chips and enjoy!

Ingredients

• 1 loaf of thick Italian bread, sliced
• Roasted Garlic Olive Oil
• Garlic Salt
• Parsley flakes
• Shredded fresh parmesan cheese

• Set oven to broil
• Lay bread slices on baking sheet
• Brush olive oil onto each slice
• Sprinkle garlic salt, parsley and parmesan cheese to top
• Broil for 3-4 minutes until edges crisp and cheese lightly browns

• 1 medium sized bunch of kale, washed and dried thoroughly
• 2 tsp of Roasted Garlic Olive Oil
• Crushed red pepper
• Salt and Pepper to taste

• Preheat oven to 275 degrees F.
• Wash and dry kale thoroughly. Once dry, tear off leaves from stems and into small chip size pieces.
• Toss kale chips in bowl with olive oil, salt and pepper until evenly coated. Chips will not be completely coated in oil, but that is ok. Too much oil will result in soggy chips, not that nice crispy crunch! Spread on baking sheet, avoid overlapping. Sprinkle crushed red pepper to you liking.
• Bake for 10 minutes. Rotate pan and flip pieces that look like they are browning more and bake for another 10 minutes, watching closely to avoid burning. Remove from oven and let dry completely before serving!

• 2 large boneless chicken breasts, cubed
• 1 lb fettuccini pasta (try our handmade Spinach Fettuccini)
• ¾ C Parmesan Garlic and Rosemary Olive Oil
• 1 Tblsp rosemary, dried or minced
• 5 cloves garlic, minced
• Salt and pepper to taste
• 12 oz package of broccoli or 1 head of broccoli, chopped
• 1 C fresh grated parmesan cheese for topping

• Bring a pot of water to a boil for pasta. Meanwhile, heat 2 Tblsp of olive oil in large skillet on medium heat. Add garlic and stir for 1-2 minutes to avoid burning.
• Add chicken, broccoli, rosemary, salt and pepper and cook through.
• Drain pasta and add to skillet with chicken. Add remaining olive oil and stir to combine.
• Serve topped with freshly grated parmesan cheese!

• 6 lbs of fresh tomatoes
• ¼ C Oregano Olive Oil
• 5 cloves of garlic, sliced
• 1 Tblsp Italian Herb seasoning
• Salt and pepper to taste
• 1 lb pasta
• Fresh basil for serving
• Fresh grated parmesan cheese

• Bing a pot of water to a boil for the pasta. Meanwhile, remove core from tomatoes and squeeze out as many seeds and juice as you can. Chop tomatoes and set aside.
• Warm the Oregano Olive Oil over large skillet. Add garlic and let sizzle for 1-2 minutes.
• Add tomatoes, salt and pepper. Let simmer, stirring occasionally.
• When water is boiling, add pasta and cook as instructed.
• Drain pasta and add to tomato mixture.
• Serve topped with fresh chopped basil leaves and parmesan cheese.

• 1lb linguine/spaghetti (Try our handmade Garlic Basil Spaghetti!)
• ½cup Italian Herb Olive Oil
• 12oz grape tomatoes, halved
• 1/2cup shredded parmesan cheese
• 4garlic cloves, crushed
• 1tbsp crushed red pepper flakes
• 1cup finely chopped fresh parsley
• ½ cup of Kalamata olives, halved (optional)
• 10 fresh basil leaves, chopped
• Zest of 1 lemon
• Salt and pepper to taste

• Cook pasta as instructed.
• While pasta is cooking, heat olive oil in pot on medium heat. Add garlic and a pinch of salt and stir continuously to avoid burning the garlic. Add parsley, tomatoes and crushed red pepper flakes.
• Strain pasta when ready. Add olive oil sauce and toss. Sprinkle cheese, basil and lemon zest and juice (optional), and olives (optional) on top! Enjoy!

• 2 Tbsp butter
• 1/2 C Herbs de Provence olive oil
• 4kg (3 pounds) whole chicken
• 2 tsps dried thyme
• 2 tsp dried rosemary
• Salt
• Black pepper
• 3 cloves of garlic, unpeeled
• 3 large carrots, cut into short sticks
• 4 large yellow potatoes; quartered
• 1 lemon, half cut in tiny wedges and the remaining half in slices
• 3 celery sticks, cut into short sticks
• 3 tsps cornstarch

• Preheat oven to 350 degrees Fahrenheit.
• Wisk together Herbs de Provence olive oil, thyme, rosemary, salt and pepper. Set aside 2 Tblsp of the mixture. Season entire chicken with mixture.
• In a pot (ideally stove and oven proof), melt butter and a teaspoon over low-medium flame. Brown the chicken on all sides until golden brown.
• Remove the chicken from pot and stuff the cavity with garlic, carrots and lemon wedges.
• Transfer the chicken to the pot (breast side up). Toss the remaining vegetables with extra olive oil and herbs mixture. Add veggies to pot with chicken, surrounding the bird. Cover the pot with a lid and transfer to the preheated oven.
• Roast the chicken for an hour or until the juice runs clear when you prick the thickest part of the chicken with a fork.
• Remove the chicken from the pot onto a plate and remove the content of the cavity (except for the lemon wedges) back to the pot. Cover the chicken with an aluminum foil while resting.