• 8 oz broccolini, cleaned and trimmed
• 1 tablespoon plus ½ cup TAO olive oil
• ¼ cup panko (Japanese breadcrumbs)
• Kosher salt and freshly ground black pepper
• 2 tablespoons chopped fresh dill
• 1 teaspoon finely grated lemon zest
• 12 ounces linguine or other long pasta– love using our Olive Linguini by Sbiroli
• 4 oil-packed anchovy fillets (optional)
• 3 tablespoons drained capers
• ½ ounce Parmesan finely grated (about a ½ cup), plus more for serving
• 2 tablespoons fresh lemon juice
• ½ cup chopped fresh basil
• 1 cup green pitted olives or our lemon stuffed olives, halved
• 1 cup chopped fresh parsley
• 1 small garlic clove
Do Ahead: Sauce can be made 1 day ahead. Cover with plastic wrap, pressing directly against surface, and chill.
Makes 6 servings
Place spinach in a serving bowl. Place the maple balsamic, half the crumbled bacon, red wine or champagne balsamic vinegar, salt, half the shallots, pepper, and mustard in a small saucepan over medium heat. Gently warm while whisking – remove from heat before it reaches a simmer. Allow to cool for a minute, and then whisk in the extra virgin olive oil to emulsify. Adjust seasoning,
Gently dress spinach with warm vinaigrette and top with remaining crumbled bacon and shallot. Add blue cheese crumbles, chopped dates/strawberries/dried cranberries, and chopped walnuts if desired and serve warm.
Strain whole milk ricotta to get out as much liquid as possible. Set aside. Heat butter or olive oil in large skillet over medium heat. Add sugar and stir until dissolved. Add pears and cook until soft and golden, stirring occasionally. Set aside to cool.
Preheat oven to 375ºF. In medium mixing bowl, mix together drained ricotta, goat cheese, honey, lemon zest, lemon juice, salt, and caramelized pears. Transfer mixture to baking dish and bake for 20 minutes. Top with chopped walnuts and bake another 8-10 minutes.
Let cool for 10-15 minutes and enjoy! Serve with crostini or fruit slices.
culture: the word on cheese http://culturecheesemag.com/
Serves 6 (1/2 pear per serving)
This was adapted from a beautiful recipe and photo from the blog: A House in the Hills, 02.25.14
WINNER – GARDEN & GUN’S 2017 MADE IN THE SOUTH: DRINK
A lost Tiki syrup, Fassionola is considered the original component syrup for a classic Hurricane cocktail – made famous on New Orleans’ Bourbon St! A blend of Louisiana strawberries, fresh cut pineapple and mango, passion fruit, hibiscus and lime – the syrup makes an amazing Hurricane with fresh lime juice and rum.
This quick and easy salad is perfect for any occasion and is ideal when your current stock/selection of tomatoes is not very good. The fragrant and sweet balls of cantaloupe add a surprisingly delicious twist to the standard Caprese salad and we promise you won’t miss the tomatoes! Besides, if you’ve ever enjoyed a slice of cantaloupe wrapped up in salty prosciutto, you already know how delicious this combination is going to be. A total crowd pleaser!
Serves: serves 4-6
This recipe was adapted from Foodie Crush, August 2015: https://www.foodiecrush.com/cantaloupe-and-mozzarella-caprese-salad/
This recipe was adapted from Ray Lampe’s recipe, Big Bad Marinade, in his cookbook, “Flavorize”. This marinade offers BIG flavor from the combination of a BIG red wine, fresh-squeezed orange juice, soy sauce, a BIG amount of garlic and black pepper. Using one of our premium, high-polyphenol EVOOs imparts additional BIG flavor and allows for the high-heat of the grill without the smoke and rancid taste of an inferior, old olive oil. Try this marinade with pork or lamb or go vegetarian and marinate giant portabella mushroom caps. Makes enough marinade (2.5 cups) for about 4, 10-oz steaks.
The outcome of this really depends on the quality of the ingredients. Pick from the store or farmers’ market the ripest, heaviest you can find. We like the “ugly” and heirloom varieties, but when we can’t find great fresh tomatoes we’ll use high-quality, petite diced canned San Marzano tomatoes or fire roasted, petite diced from Muir Glen. Just be sure to drain the tomatoes thoroughly. Save the juice and add to pasta water or use the juice when steaming spinach or broccoli!
This recipe was adapted from the food blog, Not Without Salt, and was originally developed for a vegan dinner. However, using butter in this recipe is an option and our leek olive oil or butter olive oil are great vegan substitutes here**.
Ingredients for the mushroom toast:
Ingredients for the leek jam:
Directions for the mushroom toast:
Add the leek or butter olive oil (or butter**) to a large skillet set over medium high heat. Cover the bottom of the skillet with the mushrooms and heat without stirring for around 2 or 3 minutes, which gives the mushrooms the opportunity to soften and cook before getting dark and carmelizing.
Then, stir mushroom and let sit again to sear and caramelize. As soon as the mushrooms start to develop a deep bronze color, add the garlic and a sea salt. Continue to caramelize until dark and browned.
Add the Pedro Jimenez sherry vinegar and chili pepper flakes and reduce down until the pan is dry. Taste and add more salt as needed.
Toast the bread on a baking sheet with a bit more olive oil or butter and rub a raw garlic clove over the top of the toasted bread.
Directions for the leek jam:
Add the leek or butter olive oil to a large skillet set over medium heat. Stir in the leeks, chopped garlic and a sea salt. Sauté until the leeks are wilted and starting to brown, about 10 minutes. Add the thyme (or lemon thyme or rosemary), chili flakes, vinegar and sugar and cook down until thickened and the mixture has thickened to a jammy texture. Taste and adjust salt and/or chili pepper flakes as needed.
To serve: Spread on the toast a couple of TBS of the leek jam and top with warm mushrooms. Garnish with freshly chopped dill, rosemary or lemon thyme. Best when served immediately, but still great if served at room temp.
This refreshing, green and healthy dressing is fit for a Goddess! Out of this world on salad greens, and heavenly on grilled veggies, shrimp or scallops.
Yield: 2 cups of dressing
1 cup fresh parsley
1 ½ Tbsp chopped fresh chives
1 avocado, peeled and pitted
¼ cup Pedro Ximenez Sherry Vinegar
½ cup Persian Lime Infused Olive Oil
½ cup crème fraiche or sour cream (or vegan mayo)
2 garlic cloves
3 anchovy fillets (optional)
1 tsp garlic salt
½ tsp cracked black pepper blend
1 tsp Tuscan Season Blend
In a blender or high powered food processor, combine all ingredients; blend on high for 1-2 minutes or until the sauce is green and smooth. Taste and adjust seasoning if needed.
Store in an airtight container in the refrigerator for up to 2 weeks.
10 garlic cloves, coarsely chopped
4 serrano chiles, with seeds, thinly sliced
1 3½” piece ginger, peeled, finely grated
1 cup olive oil
½ cup reduced-sodium soy sauce
¼ cup Pedro Ximenez Aged Sherry Wine Vinegar
¼ cup sugar
3 tablespoons fish sauce (such as nam pla or nuoc nam)
1 tablespoon kosher salt
2 lemons, sliced, plus wedges for serving
6 sprigs thyme
8 skin-on, bone-in chicken thighs (about 3½ lb.)
Whisk garlic, chiles, ginger, oil, soy sauce, vinegar, sugar, fish sauce, and salt in a medium bowl until sugar and salt dissolve. Add lemon slices and thyme. Place marinade and chicken in a large resealable plastic bag. Turn to coat, and chill at least 12 hours.
Heat oven to 450°. Remove chicken from marinade, shaking off excess, and place, skin side up, on a rimmed baking sheet. Roast until cooked through and an instant-read thermometer inserted in the thickest part of the thigh registers 165°, 25–30 minutes. Serve chicken with lemon wedges for squeezing over.
• 2 cups Semolina
• 1 Tbs baking powder
• 1½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup sugar, divided
• 2 eggs
• 1¼ cups buttermilk
• ¾ cup TAO EVOO (add some lemony zing by using ¼ cup TAO lemon olive oil and ½ cup TAO EVOO)
• 1 tsp vanilla
• zest of 1 lemon
• 4 medium, ripe apricots, pitted and cut in half OR 4 medium, ripe bananas, sliced length wise in half
• ⅔ cup honey, any variety will do but we like Honey Feast Orange Blossom
• ¾ cup TAO apricot white balsamic if you use apricots in this recipe, or TAO banana white balsamic if you use bananas in this recipe
Instructions for the cake:
1. Preheat oven to 350 degrees F.
2. Lightly oil (with EVOO) the bottom and sides of a of a 9” by 13” rectangular baking pan and then line bottom of pan with parchment paper.
3. In a large mixing bowl, whisk together the semolina, baking powder, baking soda, salt, and sugar until completely mixed.
4. Incorporate the buttermilk and the eggs with the dry ingredients and whisk until fully combined.
5. Whisk in the olive oil, lemon zest, and vanilla to the batter and whisk until smooth.
6. In a separate bowl, toss the apricots, or bananas, with 1/2 cup of sugar.
7. Place the apricot halves, or the bananas, cut side down on the parchment paper at the bottom of the pan. Use a nice, even pattern so the finished product has a pretty, uniform look.
8. Pour the batter over the apricots or bananas, and shake the pan slightly to settle the batter.
9. Bake in the preheated oven for 30-35 minutes. Do not to overbake as this cake can dry out quickly.
Instructions for the syrup:
1. Make the glaze while the cake is baking by gently heating the honey and the apricot or banana balsamic in a saucepan. The mixture should never go above a light simmer for about 10-12 minutes over medium heat while it thickens and reduces by about a third.
2. When the cake is finished baking, remove from the oven and slowly pour the syrup over the top of the cake until all of the syrup soaks in. Let the cake cool completely.
3. Place a serving plate on top of the baking pan and carefully turn upside down to allow the cake to drop to the plate. Slowly peel the parchment from the top of the cake.
4. This cake is best when served at room temperature with vanilla ice cream or a dollop of Greek style yogurt.