Ingredients

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

Directions

• 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 your 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!

Ingredients

• 1lb linguine/spaghetti
• ½ cup Tuscan Herb Olive Oil
• 12 oz grape tomatoes, halved
• 1/2 cup shredded parmesan cheese
• 4 garlic cloves, crushed
• 1tbsp crushed red pepper flakes
• 1cup finely chopped fresh parsley
  
• 1/4 cup of Basil Olive Oil
• Zest of 1 lemon
• Salt and pepper to taste

Directions

• Cook pasta as instructed.
• While pasta is cooking, heat olive oils 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!

Ingredients

• 12 oz marshmallows
• 7 C crisp rice cereal
• 3 Tbsp. Blood Orange EVOO

Directions

• 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.

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:

½ cup Koroneiki 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 Olive Oil slowly until combined. Pour over salad ingredients to your liking! Enjoy!

Ingredients

• 1 bacon, chopped
• ¾ C yellow onion, chopped
• 5 tbsp. Bourbon Dark Balsamic Vinegar
• ¼ C brown sugar
• 2 tbsp. maple syrup

Directions

• Cook bacon pieces on medium heat until crisp. Remove from pan. Keep 3 tablespoons of bacon fat in the pan to form a thin layer on the bottom. Add the onion to the pan and sauté for 10 minutes or until translucent. Add the bourbon balsamic vinegar to the pan, scraping up the browned bits from the bottom as you stir. Stir in brown sugar and maple syrup until well-combined and just boiling. Add the reserved bacon back to the pan and continue cooking. When the mixture is syrupy and begins to glisten, remove from heat and place in a food processor. Pulse mixture for 15 to 30 seconds. The more you process, the smoother the jam. Put in jar and refrigerate; will last up to 1 week.

Ingredients:

3 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch-thick slices
1/2 cup Dark Truffle EVOO
1/4 cup Parmesan Garlic Rosemary EVOO
2 thyme sprigs
1 1/3 cups sour cream
3 tablespoons unsalted butter, softened and cut into pieces

1 tablespoon garlic powder
2 teaspoons kosher salt
1/2 teaspoon finely ground black pepper
Fresh thyme leaves (optional)
Fresh rosemary leaves (optional)

Directions:

1. Cover potatoes in pot with water and bring to boil. Reduce temp and simmer for about 20-25 minutes until potatoes are fork tender. Drain and let sit at room temp until dry.
2. While potatoes are simmering, bring the olive oils, rosemary and thyme to gentle simmer for about 10 minutes – until fragrant. Remove from heat and let cool. Strain oil mixture to remove herbs.
3. Mash potatoes with masher and combine with oil mixture, sour cream, salt, pepper and garlic powder. Garnish with herb leaves and drizzle with truffle oil!

Grilled Peaches with Peach White Balsamic Vinegar

Grilling fruit brings out the sweetness and adds a nice caramel flavoring. These grilled peaches get an extra boost of flavor with our Peach White Balsamic Vinegar.   A super summer dessert!