• 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.

• 4 medium sweet potatoes, cut lengthwise into wedges
• 1/3 C of Pumpkin Spice Dark Balsamic Vinegar
• 3 Tblsp Butter EVOO
• Sea salt to taste
• 1 tsp cinnamon

• Preheat oven to 400 degrees F. Mix together the pumpkin spice balsamic vinegar, butter olive oil and cinnamon and toss with potato wedges. Arrange on baking sheet lined with parchment paper. Sprinkle with sea salt and roast for 45 minutes or until tender and balsamic has caramelized.

• 12 oz marshmellows
• 7 C crisp rice cereal
• 3 Tblsp Blood Orange EVOO

• Lightly grease a 13-by-9-inch baking pan with cooking spray or use extra blood orange EVOO.
• Melt marshmallows and olive oil together in a large saucepan over low heat, stirring occasionally, until completely melted. Remove from heat and fold in cereal, gently turning the mixture until completely coated. Press into prepared pan using fingers or spatula. Place in refrigerator for at least 1 hour before cutting into squares.

• One 1 1/2-pound salmon fillet, or two 12-ounce fillets, preferably wild-caught
• 2 tablespoons Myer Lemon Olive Oil
• Salt and fresh ground black pepper
• 3 to 4 sprigs of fresh dill, plus more for serving
• 1 lemon, sliced
• 1/2 cup dry white wine

• Preheat oven to 325 degrees F.
• Lightly oil and season both sides of the salmon with salt and pepper.
• Arrange lemon slices and fresh herbs on the bottom of a baking dish large enough to fit the salmon, and then place the salmon, skin-side down, onto the bed of lemon and herbs.
• Pour wine (or stock) into the baking dish, and then cover with aluminum foil. Bake the salmon about 12 to 30 minutes, depending on the thickness of the fillets; the salmon will begin to flake. Check the salmon after 10 minutes to see its progress.
• Take the salmon out of the oven and loosely cover with foil for 5 minutes (the fish will continue to cook during this time). Sprinkle some more fresh herbs on top and serve!

Ingredients:

10 Strawberries (halved or quartered)

3 cups of your favorite spring greens / lettuce

Goat cheese crumbles (optional)

¼ C chopped pecans or walnuts (optional)

Chocolate Strawberry Vinaigrette

⅓ cup Strawberry EVOO

½ cup Chocolate Dark Balsamic Vinegar

2 Tbs fresh lemon juice

1 garlic clove minced

1 ½ tsp salt

½ tsp pepper

Directions

Combine all vinaigrette ingredients except olive oil in a blender. While blending on low, add Strawberry Olive Oil slowly until combined. Pour over salad ingredients to your liking! Enjoy!

Ingredients:

3 lbs of pork ribs

Marinade
1 C Roasted Garlic EVOO
1 1/2 cups Chocolate Dark Balsamic Vinegar
2 garlic cloves (minced)
salt and pepper

Dry Rub
1 Rack of pork ribs
2 tbsp chipotle powder
2 tbsp paprika

1 tbsp cumin
1/2 tsp cayenne Pepper
salt and pepper to taste

Directions:

1. Combine marinade ingredients and place in ziplock bag with pork rib meat for 24 hours.
2. Preheat oven to 325 degrees F
3. Arrange ribs in a 9x13in baking dish
4. Mix dry rub ingredients together. Remove ribs from marinade and blot dry; discard remaining marinade. Cover ribs with rub mixture.
5. Cover baking dish with lid or tin foil and bake for 2 hours or until tender.
6. Once tender, remove from baking dish and put on broiler safe baking sheet so the fat is exposed.
7. Turn oven to broil and baste ribs with extra marinade mixture that was put aside. Broil for about 3-4 minutes. Baste one more time then serve alongside your favorite mashed potatoes and veggie!