Ingredients:

3 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch-thick slices
1/2 cup Dark Truffle EVOO
1 (3-inch) rosemary sprig (or 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 truffle olive oil, 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!

Remember eating your moms pork chops and apple sauce? I do! It was one of my favorites! This is an easy twist on that flavor pallet using our Red Apple White Balsamic Vinegar, perfect for the fall season! 

Ingredients

• 2lbs (about 4 medium sized) pork chops
• 2 TB House (Tunisian Blend) EVOO
• 2 TB Red Apple White Balsamic Vinegar
• 1 TB brown sugar
• 1 medium onion – sliced
• 2 medium apples – sliced (I used Gala)
• Salt/pepper

Directions

1. Heat oil in pan on medium heat. Lightly salt/pepper pork chops and cook 3-4 min on both sides. Remove and set aside
2. Add chopped onions, sliced apples, vinegar and brown sugar to pan and cook on med-low heat for 10-12 minutes. Add pork chops back to pan and cook with onions/apples for about 5 minutes.
3. Serve with your favorite veggie side!

OK, grilled lettuce might sound a bit strange, right? I started out pretty skeptical, too. But after trying it, somehow grilling romaine lettuce with Gettysburg Olive Oil Co.'s Strawberry Walnut Balsamic Vinegar brings out an unexpectedly beautiful flavor in this leafy green! I’m not quite sure how to describe it, but it is hands down one of the best things I’ve tasted lately. Grilled romaine is easy to make, and topped with a little Parmesan cheese, it’s an easy appetizer or side dish.

1. Slice each romaine heart in half. Slice each heart in half and drizzle with a bit of Gettysburg Olive Oil Co.'s House Blend Extra Virgin Olive Oil. Slicing the romaine hearts in half makes it easier to flip them, and prevents them from rolling off the grill.
2. Season well! Be sure to season the lettuce with Strawberry Walnut Balsamic Vinegar, salt, and pepper prior to grilling so that the flavors all meld together during the grilling process.
3. Grill a few minutes per side, until charred but mostly green. Leave it on the grill for about three minutes on each side (remember, you’re grilling lettuce, not a steak!). You want each side to be slightly charred, but still mostly green. Grilling for too long results in brown, soggy romaine.

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!