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Welcome... We invite you to taste and experience over
40 varieties of the finest imported Extra Virgin Olive Oils
from around the world and our Traditional Balsamic Vinegars
aged up to eighteen years from Modena, Italy

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Adoro Olive Oils & Vinegars

Main Dishes

Breakfast | Baked Goods | Dressings & Marinades | Main Dishes | Side Dishes | Miscellaneous

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Ribs with Cinnamon-Pear Balsamic

  • 1 cup Cinnamon-Pear Balsamic
  • 1 cup chili sauce, any brand
  • 1 tsp. chili powder or cayenne powder
  • 1 tsp. garlic powder
  • 2 lbs. ribs of your choice
  • 1 tsp. liquid smoke
  • 2-12oz bottles dark beer, any kind

Place ribs in a large non-metallic container and marinate in dark beer and liquid smoke overnight.  Combine the first four ingredients in a sauce pan.  Simmer to reduce contents until desired consistency, approximately 15 minutes.  Bake the ribs without any sauce for approximately one hour.  Then, brush the sauce on ribs and continue to bake or grill.  Continue brushing on every 30 minutes until done, approximately two hours at 325˚F.

Note:  Espresso or Chocolate Balsamic Vinegar can be substituted for Cinnamon-Pear Balsamic Vinegar.

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Baked Salmon with Coconut Crust

Serves 4

  • 4 Salmon Fillets
  • 1 Tbsp Adoro Coconut White Balsamic Vinegar
  • 1/2 cup Panko Breadcrumbs
  • 1/4 cup Flaked Sweetened Coconut
  • Salt
  • Pepper


  • Preheat oven to 425 degrees. Remove the skin from the salmon.
  • Place salmon fillets on a non-stick baking pan. Brush balsamic vinegar on the salmon.
  • In a shallow dish, combine panko, coconut, salt and pepper.
  • Dredge each fillet in the mixture and return to the baking pan.
  • Spread leftover crumbs on top of each fillet. Coat with cooking spray.
  • Bake for 12 to 15 minutes, place under broiler until crust is golden brown.

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Grilled Wild Salmon and Asparagus in Wild Fernleaf (Anithos) Dill Olive Oil-Lemon Cream Sauce over Dill Infused Pappardelle


  • 1 pound fresh wild salmon fillet(s)
  • 1 bunch of thin, tender asparagus, woody stems discarded,
  • 1 pound dried pappardelle pasta cooked al dente (or see recipe for fresh dill pappardelle below)
  • 1 thinly sliced shallot
  • 1 clove minced garlic
  • 1/2 cup crisp, dry white wine
  • 2 cups heavy cream
  • 5 tablespoons Wild Fernleaf Dill Olive Oil
  • 3 tablespoons fresh squeezed lemon juice
  • 1 tablespoon fresh dill and/or flat leaf parsley to garnish
  • salt and fresh ground pepper to taste

Rub the salmon and toss the asparagus spears with a mixture of 2 tablespoon of dill olive oil whisked with 1 tablespoon of lemon juice.  Season amply both the salmon and asparagus liberally with salt and fresh ground pepper. Grill or broil until just cooked, being careful to err on the side of under-cooking both the salmon and asparagus.  The most important thing here is to sear the salmon and asparagus on the exterior.  After grilling, cut the asparagus in to 2" pieces and break the salmon in to large meaty chunks and set aside.

Bring a large pot of salted water to boil.  Cook the dried pasta based on the package directions.  If using the fresh pasta recipe below, cook for two minutes and drain well.  

In a saute pan, heat two tablespoon dill olive oil over medium heat.  Add the sliced shallots and cook until tender.  Add the garlic and saute for another minute being careful not to burn the garlic.  Add the wine and lemon juice.  Continue cooking until the liquid is reduced by half.  Add the cream and the remaining dill olive oil.  Stir until the mixture simmers and thickens. Season with salt and pepper to taste.

To serve, add the asparagus to the pan with the sauce and cook for an additional two minutes, being careful not to make mushy.  Add the salmon chunks and cook to warm through, being careful not to break the chunks up.  Ladle over drained pasta and serve garnished with dill and or flat leaf parsley.

Fresh Dill Infused Pappardelle Pasta


  • 2 cups all-purpose flour
  • 1 cup semolina flour
  • 4 large eggs, whisked
  • 2 tablespoons Wild Fernleaf Dill Olive Oil
  • 1 tablespoon finely minced fresh dill (optional)

In a large bowl or the bowl of a food processor, mix together the flour.  Make a well in the center of the flour if not using a food processor, and add the eggs, olive oil, and dill if using.  Begin incorporating the flour into the eggs a little at a time, mixing until a very loose messy dough forms.  If using a food processor, blend until a shaggy dough forms, and either case finish by kneading the dough by hand until a smooth dough forms.  Wrap the dough and allow to rest at room temperature for 1 hour.  Roll it out with a pasta machine, or by rolling pin, and then cut in to desired shapes.

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Grilled Portobello Burger

Serves 2

(for the portobello caps)

  • 2 medium portobello mushrooms
  • 2 tbsp Adoro’s traditional balsamic vinegar
  • 2 tbsp plus 1½ tsp fresh lemon juice
  • 2 tbsp Adoro’s mild extra virgin olive oil
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ¼ tsp sea salt
  • ¼ tsp black pepper

(for the sun-dried tomato kale-hemp pesto)

  • 1 clove garlic
  • 1 cup lightly packed de-stemmed kale leaves
  • ¼ cup oil-packed sun-dried tomatoes
  • ¼ cup hemp seeds
  • 1 tbsp lemon juice
  • 1 tbsp Adoro’s mild extra virgin olive oil
  • ¼ tsp fine-grain sea salt

Twist the stems off the mushrooms.  With a small spoon, scrape out and discard the black gills.  Rub the cap with a damp cloth to remove debris.

In a bowl, whisk the vinegar, lemon juice, oil, garlic, oregano, basil, salt and pepper.  Add the portobello caps and toss to coat.  Marinate for 30 to 60 minutes, tossing them every 15 minutes.

Meanwhile, to make the sun-dried tomato kale-hemp pesto, mince the garlic in a food processor.  Add the kale leaves, tomatoes, hemp seeds, lemon juice, olive oil, salt and 2 tbsp water and process until smooth.

Preheat a grill pan or an outdoor grill over medium-high.  Grill the caps for 4-5 minutes per side, or until lightly charred and tender.

Serve the caps on a toasted bun with a generous amount of the pesto and toppings of your choice

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Roasted Vegetables & Pasta

Quick, delicious and healthy roasted vegetables and whole grain pasta tossed with Basil Olive Oil. This is delicious with Butter Olive Oil, Garlic Olive Oil, Herbs de Provence Olive Oil or Tuscan Herb Olive Oil as well.


  • 1 bunch broccoli, cut at base of florets
  • 1 red pepper, cut into bite size pieces
  • 1 sweet onion, cut into bite size pieces
  • 1 package whole grain pasta
  • 1/2 cup Adoro’s Basil Olive Oil, Butter Olive Oil, Garlic Olive Oil, Herbs de Provence Olive Oil or Tuscan Herb Olive Oil
  • 1 Tablespoon Seasonello Herbal Salt (available at Adoro)
  • Grated Pecorino Romano cheese
  • Fresh shredded Parmesan cheese

Preheat oven to 350 degrees. Cook pasta on stovetop according to directions on the package. In the meantime, toss the vegetables together with the infused olive oil of your choice, place on a baking sheet, sprinkle with Seasonello herbal salt and bake in oven for approximately 10-15 minutes. Roast vegetables just until a fork may be inserted. Pour the drained pasta back into warm pot and toss liberally with the infused Olive Oil of your choice. Top with warm fresh roasted vegetables, and sprinkle with Pecorino Romano and Parmesan cheeses.

Enjoy! Serves 4.

(This recipe may be altered in many fun ways...use different vegetables, pastas, olive oils, as creative as you'd like!)

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Balsamic Burgers

Aged Traditional Balsamic Vinegar adds a delicious flavor to your burgers on the grill!


  • 2 Tablespoons Aged Traditional Balsamic Vinegar
  • 1 Tablespoon of your favorite barbeque seasoning
  • 1/2 cup bread crumbs (Panko makes it quick and easy)
  • 1 egg
  • 1 - 2 lbs ground beef (the leaner the better)


Combine ingredients. Make into patties. Grill. Brush your burger buns with Chipotle or Garlic Olive Oil and grill to add a tasty flavor as well. Enjoy!

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Black Bean Chili

Dark Chocolate Balsamic Vinegar adds delicious flavor to this black bean chili. This chili is sure to be crowd pleasers for your next “get together"! Enjoy as a festive side dish, or add ground turkey for a heartier meal. 


  • 1/4 cup Garlic Olive Oil
  • 2 cups chopped sweet onion
  • 6 cloves garlic, minced
  • 2 tablespoons chili powder
  • 2 teaspoons oregano
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon cayenne pepper
  • 3  160z cans black beans (or be creative and use 3 different beans...chili beans, black beans, pinto beans or kidney beans)
  • 1  16oz can tomato sauce
  • 1/4 cup Dark Chocolate Balsamic Vinegar


Heat the Garlic Olive Oil in a stockpot and sauté the onion and garlic for about 10 minutes, until soft. Add the spices and mix thoroughly. Add the beans and liquid from one can, plus the tomato sauce. Simmer this slowly about 15 minutes. Add the Dark Chocolate Balsamic Vinegar. Garnish with cheddar cheese or sour cream and green onions ... or all three! (For a heartier meal, add ground turkey to the sautéd onion and garlic. Once the turkey is cooked thoroughly, add the remaining ingredients as instructed.) Serves 8

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Lettuce Wraps with Turkey and Honey Ginger Rice

This fresh, healthy meal is a perfect combo for our Cilantro and Onion Extra Virgin Olive Oil as well as our Honey Ginger White Balsamic Vinegar.


  • 1-2 heads Bibb lettuce
  • 3/4 cup onion, chopped
  • 1 pound ground turkey
  • 2 tablespoons Cilantro & Onion Extra Virgin Olive Oil
  • 1/4 cup Honey Ginger White Balsamic Vinegar
  • 3 tablespoons fresh mint
  • 2 tablespoons fresh cilantro
  • 2 tablespoons Persian Lime Extra Virgin Olive Oil
  • 4 teaspoons fish sauce
  • 1/2 teaspoon red pepper flakes
  • Honey-Ginger Rice (recipe follows)

Separate 12 smaller inner lettuce leaves; wash and dry thoroughly. Set aside.
Heat 2 tablespoons Cilantro & Onion Extra Virgin Olive Oil in a skillet, add onion and sauté until translucent. Add ground turkey and cook until no longer pink. Drain fat and return meat to pan. Add remaining ingredients and mix well. To serve, place turkey and rice in lettuce leaf; wrap and eat by hand.

Honey-Ginger Rice:

  • 2 cups Basmati rice
  • 3 cups water
  • 2 tablespoons Honey Ginger White Balsamic

Cook rice according to directions, adding Honey Ginger Balsamic just before end of cooking. Mix well.

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Extra Virgin Olive Oil & Lemon Balsamic Tuna Pasta

  • ½ cup Picholine or Ultra Picual Extra Virgin Olive Oil
  • 2 Tbsp Sicilian Lemon Balsamic Vinegar
  • 8 chopped Kalamata olives
  • pinch of red pepper flakes
  • 1 can tuna in water or olive oil – drain well and separate into chunks
  • 1 lb. cooked pasta of your choice

Mix all ingredients.

Toss over hot pasta and serve with Parmesan cheese and a big salad.

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Balsamic Glazed Ham Recipe

  • 1 – bone-in skinless smoked ham, shank or butt end portion, 6-8 lbs.
  • 1 cup Aged Maple Balsamic or Cinnamon-Pear Balsamic
  • 2 tablespoons Dijon or grainy mustard

Preheat the oven to 325.
Line a large roasting pan with foil. With a sharp knife, score the fat all over the ham in a diamond pattern. Place the ham, cut side down, in the roasting pan and cover tightly with foil. Bake for 1 hour.

Meanwhile, reduce the balsamic to 1/2 cup, by gently simmering it in a medium sauce pan set over low heat. This process should be done slowly, taking approximately 25-30 minutes to complete. When the balsamic condimento has become thick and syrupy and is reduced by half, remove from heat and whisk in the Dijon mustard.

After baking for an hour, remove the ham from the oven and increase the oven temperature to 350. Using a pastry brush, liberally apply the balsamic glaze all over the ham, paying special attention to working it in to the scored portions. Cover just the shank end with a small piece of foil to prevent it from burning. Return the uncovered ham to the oven and roast for approximately 35 minutes, or until the glaze has caramelized and the ham is golden brown.

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Serrano Honey Chicken Stir Fry


  • 1 cup uncooked white rice
  • 1 tablespoon Garlic Olive Oil
  • 1 ¾ cups liquid, water or chicken stock

Heat Garlic Olive Oil in a small pan on medium heat.    Pour rice into pan and sauté rice until translucent (about 5 minutes).  Then add the liquid and cook rice for about 20 minutes.  Remove from heat and let rest until the remainder of the dish is ready.


  • 2 medium sized chicken breasts, cut into 1 inch cubes
  • 1 red bell pepper, cut into 1 inch cubes
  • 1 medium sized red onion, cut into 1 inch cubes
  • ½ pound of white or crimini mushrooms, quartered
  • 1 broccoli crown, cut into flowerets
  • 2 cloves fresh garlic, chopped
  • 2 tablespoons Garlic Olive Oil
  • ½ cup Serrano-Honey Vinegar
  • Crunchy Chow Mein Noodles
  • Note:  to add more “heat” to this dish, sauté the chicken and vegetables in Harissa Olive Oil or add ½ teaspoon crushed red pepper flakes

Saute chicken in Garlic Olive Oil until done and set aside in a bowl.  Add the broccoli, onions and red bell peppers to the pan and sauté until warmed through, yet still crunchy.  Place cooked chicken back into the pan and add the Serrano Honey Vinegar.  Cook, while stirring, until all the ingredients are coated and the chicken is heated.

Serve alone, over rice or chow mein noodles.
Serves 4

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Adoro Fajitas

Lean cut of steak or chicken
2 tbsp. Garlic Olive Oil
2 tbsp. Persian Lime Olive Oil
1 Onion, medium
1 Bay Leaf
Green, Red and Yellow Bell Peppers
3-4 Tomatoes
Chipotle Olive Oil (optional for drizzling)

Rub meat with garlic and lime oil.  Heat additional garlic and lime oil in skillet, and sauté onion and bay leaf until onion begins to soften. Add peppers and cook until softened. Turn off heat and add tomatoes. Slice meat into strips; add vegetables, meat and any other seasonings to tortillas.

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Grilled Scallops


  • 1 lb Scallops
  • 2 tbsp Scallions, minced
  • 1 clove Garlic
  • ¼ cups Blood Orange Olive Oil
  • ¼ teaspoon Black pepper

Combine scallions, garlic, olive oil and black pepper in a large glass bowl and mix well. Add scallops to bowl and marinade for 30 minutes. Thread scallops on four skewers and grill over medium heat for 8 minutes. Turn several times during cooking and baste with remaining marinade.
Makes 4 servings.

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Provence Roasted Trout

  • 1/4 cup Herb de Provence olive oil
  • 4 whole boneless rainbow trout
  • sea salt and freshly ground black pepper, to taste
  • 8 thin slices lemon
  • 1 bunch fresh thyme sprigs
  • 2 cups watercress leaves
  • 4 radishes, thinly sliced
  • 1/2 cup coarsely crumbled feta cheese
  • 1/4 cup walnuts, toasted and coarsely chopped
  • 1/4 cup creme fraiche

Preheat oven to 500 degrees with a rack set in upper third of oven.

Place trout on parchment place baking sheet skin-side down. Season cavity of each trout generously with Provence evoo, salt and pepper; top each with 2 to 4 sprigs of thyme and 3 lemon slices. Fold over to enclose the trout and season the skin with salt and pepper; brush lightly with more Provence evoo. Transfer to oven; cook 4 to 5 minutes. Rotate pan and continue cooking until skin is crispy and golden brown and flesh is just opaque throughout, 4 to 5 minutes more.

Meanwhile, in a large bowl, toss watercress, radishes, feta, and walnuts with vinaigrette. Divide salad evenly between 4 plates. Transfer trout to plates and serve immediately with a dollop of creme fraiche.

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Apple Ribs


  • 6 lbs back or boneless cross ribs
  • 1/4 cup  Extra Virgin Olive Oil
  • 1/4 cup Red Apple Balsamic Vinegar
  • 3/4 cup brown sugar
  • 1 tablespoon chili powder
  • 2 teaspoons salt
  • 1 cup dried prunes, pitted
  • 6 cloves garlic
  • 1 cup of ketchup
  • 1/4 cup maple syrup
  • 3 tablespoons Dijon mustard
  • 2 cups tomato sauce
  • 3 tablespoons soya sauce
  • 1 finely chopped onion
  • 1 cup apple cider or apple juice
  • 1 cup apple butter

Directions:Trim off any large areas of fat from ribs and if using back ribs cut in sections of 3 or 4 ribs each. Place in roasting pan with lid. Try to lay them flat without overlapping too much if possible. In food processor grind prunes, garlic, salt and vinegar until only small pieces remain. In medium saucepan combine olive oil and onions, cook until onions begin to wilt. Add brown sugar, salt, chili powder, tomato sauce, ketchup, maple syrup, Dijon mustard, soya sauce, apple butter, apple juice and prune mixture. Bring to a boil slowly while stirring to keep from sticking. Simmer for 15 minutes. Pour over ribs, cover with lid or foil and bake for one and a half hour. Remove cover, baste ribs frequently with sauce and cook for remaining 1/2 hour. Baste every 10 minutes with sauce to build up a layer. If you have to overlap ribs to fit your pan, then rotate them every 30 minutes making sure they remain coated with sauce.

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Southwest Quesadilla with Cilantro-Lime Sour Cream


  • 2 tablespoons Cilantro and Roasted Onion Extra Virgin Olive Oil, plus extra for griddle
  • 1 small red bell pepper, diced
  • 1/2 red onion, diced
  • 3/4 cup corn kernels
  • 2 teaspoons red pepper flakes
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper
  • 1/2 cup freshly chopped cilantro leaves
  • 4 10-inch flour tortillas
  • 1 16-ounce can refried black beans
  • 1 cup grated pepper jack cheese

Cilantro-Lime Sour Cream

  • 1/2 cup sour cream
  • 1/4 cup freshly chopped cilantro leaves
  • 1/2 lime, juiced
  • Pinch salt

Quesadillas: In a large skillet, heat olive oil over medium-high heat. Sauté red pepper and onion until soft, about 5 minutes. Add corn, red pepper flakes, cumin, and salt and pepper to taste. Toss to incorporate and sauté for 3 minutes. Transfer to a bowl and add the cilantro. Preheat a long, 2-burner cast iron griddle, or a large frying pan over medium heat. Lay 2 tortillas on a work surface and spread each evenly with refried black beans. Place tortillas, bean side up, on the griddle (begin with 1 if using a frying pan). Sprinkle onion-red pepper mixture evenly over the top of each, then sprinkle evenly with the cheese. Cover with another tortilla coated with refried black beans and cook until cheese melts, about 4 minutes. Flip quesadillas to toast the other side. Slice each quesadilla into 8 wedges, sprinkle with cilantro, and serve with Lime-Cilantro Sour Cream.

Lime-Cilantro Sour Cream: In a small bowl, mix all ingredients together until combined and season to taste.

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Chuck Wagon Chili


  • 1 boneless beef chuck roast (3 pounds), cut into 1/2-inch cubes
  • 1 pound pork stew meat, cut into 1/2-inch cubes
  • 1/3 cup chili powder, divided
  • 4 tablespoons Harissa Extra Virgin Olive Oil, divided
  • 1 large onion, finely chopped
  • 1 celery rib, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon chopped canned green chilies
  • 1 carton (32 ounces) beef broth
  • 3/4 cup beer
  • 3/4 cup tomato sauce
  • 2 tablespoons grated dark chocolate
  • 3 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon cayenne pepper

Sprinkle beef and pork with half of the chili powder. In a large chili pot, brown meat in batches in 2 tablespoons of olive oil; drain and set aside. In the same pan, sauté onion and celery in remaining oil until crisp-tender. Add the garlic, chilies and remaining chili powder; cook 1 minute longer. Stir in the broth, beer, tomato sauce, chocolate, cumin, oregano, salt, mustard, cayenne and meat. Bring to a boil. Reduce heat; simmer, uncovered, for 1 to 1-1/2 hours or until meat is tender.

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Almond Dusted Strawberry Balsamic Chicken Breasts


  • 4 boneless, skinless chicken breast halves
  • Salt & pepper
  • ⅓ cup finely chopped almonds
  • ¼ cup minced shallots or green onions
  • ⅓ cup chicken broth
  • ⅓ cup strawberry preserves
  • 3 Tablespoons Strawberry Balsamic
  • 1 Tablespoon minced fresh rosemary
  • 10 oz. Fresh spinach, cooked just until tender and kept warm
  • 1 Tablespoon EVOO, any

Coat a large non-stick skillet with cooking spray; add oil and heat over medium-high heat. Sprinkle chicken with salt and pepper, dredge in almonds. Place chicken in skillet; sauté four minutes on each side, turning once. Remove from pan and keep warm. Reduce heat to low, add green onions and sauté one minute. Add broth, preserves, balsamic and rosemary. Simmer until thickened, about 2-3 minutes. Place spinach on heated serving platter; top with chicken breasts and pour sauce over top. If desired, sprinkle finely chopped parsley over chicken.

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Baked Chicken with Dijon and Balsamic Vinegar


  • 1 (3 1/2- to 4-pound) chicken -- cut up or bone-in chicken parts, as desired
  • 1 teaspoon Dijon mustard (Kozlik’s Dijon by Anton – available at Adoro)
  • 1/2 teaspoon Dried thyme
  • 1/2 teaspoon Rubbed sage
  • 1/2 teaspoon Dried rosemary
  • Salt and pepper -- to taste
  • 2 tablespoons Traditional Balsamic vinegar (or Red Apple balsamic)
  • 1 tablespoon Olive oil (any Adoro varietal)
  • Garlic powder, to taste

Preheat oven to 400° F. Place the chicken in a single layer in a 13 x 9 x 2-inch baking dish, on a baking rack if desired. Brush or spread each piece lightly with Dijon mustard. Sprinkle with the garlic powder, thyme, sage, rosemary, salt and pepper. Sprinkle generously with the vinegar, then drizzle lightly with olive oil. Place in the oven and bake until chicken is brown and done, basting occasionally with pan juices, about 50 minutes. This is good hot or at room temperature.

The ingredients can be mixed in a small bowl and poured over the chicken. The chicken and sauce can also set to marinate for about 30 minutes at room temperature or for a longer time in the refrigerator. Serves 4

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Espresso Crusted Rack of Lamb

Serving Size: 2
Prep Time: 20 minutes
Total Time: 45 minutes

1-Large Rack of Lamb
1-Tbs Dijon Mustard
1/2-Teaspoon Freshly Ground Espresso
1/2-Cup of Fresh Bread Crumbs
1-Tbs Espresso Balsamic
2-Tbs Extra Virgin Olive Oil
Sea Salt & Pepper

Prep Work:
1. Season the Lamb with salt and pepper.
2. Rub the Lamb with the Balsamic and Olive Oil.
3. Heat the remaining oil on high in a medium pan.
4. Sear the lamb on both sides in the pan.
5. Remove from the pan and cool.
6. Mix the espresso coffee and breadcrumbs together.
7. Apply the dijon mustard by painting on the lamb.
8. Coat the lamb with the espresso/breadcrumb mixture.
9. Be sure to pat the crumbs into the lamb.

Bake the lamb at 400F for 8-12 minutes.

Once the lamb has reached the desired doneness, rest the lamb outside the oven for a minimum of 5 minutes to ensure a more tender finish.

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Parmesan Sage Pork Chops

1 1/2 cups garlic and herb breadcrumbs
1 cup grated parmesan cheese
1 tablespoon dried rubbed sage
1 lemon, rind of, teaspoon grated
2 large eggs, whisked
1/4 cup flour, seasoned with salt and pepper
4 pork chops, about 1 inch thick (can use bone in or out ones)
½ cup Wild Mushroom and Sage Olive Oil

1. Preheat oven to 350F degrees.
2. Mix in bowl, bread crumbs, grated parmesan cheese, dried rubbed sage and grated lemon peel.
3. Then, on a plate put flour seasoned with salt and pepper; coat chops with flour.
4. Dip in egg.
5. Then dip in bread crumb mixture.
6. Pre heat the olive oil in a oven-proof skillet over med-hi heat
7. Brown chops until golden.
8. Transfer to oven and bake until meat thermometer says 150 degrees, about 35 minutes.

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Classic Greek Roasted Chicken with Lemon and Herbs

Serves 4

Ingredients: 1 chicken (3 ½ pounds), preferably free-range
1 Tablespoon plus 1½ teaspoon Picual EVOO Australian for greasing
1 Lemon, halved
1 teaspoon kosher salt
½ teaspoons freshly ground black pepper
1 Tablespoon roughly chopped mixed herbs such as marjoram, rosemary, thyme, and sage
3 large cloves garlic, slightly broken


Preheat the oven to 400 degrees.
Remove the giblets and the neck from the body cavity of the chicken. (You can use these pieces to make stock for quick gravy or other uses, or simply discard them. Trim the tips of the wings and the skin at both ends of the bird. Rinse inside and outside, and pat dry with paper towels.

Rub the chicken on all sides with the Picual EVOO, then squeeze the lemon over the chicken. Rub in the salt, pepper, and herb mixture on the outside of the chicken, and then place a pinch of each in the cavity along with the juiced halves of the lemon and the garlic.

Place in a lightly oiled roasting pan and roast, uncovered, until the juices run clear from a leg when pierced in the thickest part, about 45 minutes. Let the chicken rest for 10 minutes before carving.

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Galician Broth with ham and potatoes

Serves 4

1 pound smoked ham, in one piece
2 bay leaves
2 onions, sliced
2 teaspoons paprika
1 ½ pounds potatoes, cut into large chunks
½ pound collard greens
15-ounce can navy beans, drained
salt and ground black pepper
Frantoio EVOO for drizzling on top before eating

Soaked the smoked ham overnight in cold water. Drain and put in a large saucepan with the bay leaves and sliced onions. Pour in 6 ¼ cups cold water.

Bring to a boil, then reduce the heat and simmer very gently for about 1 ½ hours, until the meat is tender. Keep an eye on the pan to make sure it doesn’t boil over.

Drain the meat, reserving the cooking liquid, and let cool slightly. Discard the skin and any excess fat from the meat and cut into small chunks. Return to the pan with the paprika and potatoes. Cover and simmer gently for 20 minutes.

Cut away the cores from the greens. Roll up the leaves and cut into thin shreds. Add to the pan with the beans and simmer for about 10 minutes. Season with salt and pepper to taste, drizzle with Frantoio EVOO and serve hot.

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Bell peppers stuffed with Meat and Rice

Ingredients: ¼ cup olive oil
1 large yellow onion, finely chopped
2 cloves garlic, minced
1½ cup finely chopped celery
1 pound ground beef or lamb (or a combination of both)
1 28-ounce can tomatoes with juice (or one 6-ounce can tomato paste w ¾ cup water)
2 Tablespoons finely chopped mint
1 Tablespoon finely chopped oregano
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1 2 teaspoon freshly ground black pepper
1 cup uncooked long-grain white rice
6 medium sweet bell peppers

In a large saute’ pan, heat the olive oil over medium-high heat. Add the onion, garlic, and celery and cook until the onion is soft and clear, 3 to 4 minutes. Add the ground meat and brown lightly. Skim the excess fat. Dice the tomatoes and add both the tomatoes and their juice (or tomato paste and water) to the meat. Add herbs, cinnamon, salt, and pepper and simmer for 5 minutes. Taste and adjust the seasoning. Add the rice and simmer until almost all the liquid has been absorbed, 10-15 minutes.

Preheat the oven to 350 degrees.

While then rice and meat mixture is simmering, slice off enough of the stem end of each bell pepper to expose the whole cavity. Reserve the tops. Remove the seeds and ribs from the pepper cavities and rinse with water. Use a spoon to fill each pepper loosely with the meat mixture, leaving room for the filling to expand. Replace the tops. Place the stuffed peppers in a 9 by 13-inch baking dish and pour in water to a depth of about ½ inch. Bake, basting every 15 minutes, until the rice in the filling is tender, about 1 hour. (Add more water if the dish becomes dry, and cover the peppers with aluminum foil if they begin to turn brown. Serves 6

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Bacon Cheddar Spinach Quiche with Extra Virgin Olive Oil crust

For The Crust:
2 cups white whole wheat or all purpose flour
1 teaspoon salt
½ cup fruity, very fresh extra virgin olive oil such as picholine, ascalano or hojiblanca
½ cup ice cold water

For the Quiche Filling:
8 large eggs
1½ cups heavy cream
1 teaspoon kosher salt
2 packed cups washed, dried and roughly chopped fresh spinach
½ pound of bacon, diced and browned
1½ cups finely grated guyere cheese

For Crust:

Preheat the oven to 375°F
Combine the flour and the salt in the bowl of a food processor.
Pulse to combine.
Blend the ice water and the extra virgin olive oil together well.
Pour in to the food processor and pulse a few more times until the mixture comes together.
On a floured surface roll out the dough and fit in to a 9″ diameter pie or quiche pan.

For Quiche Filling:
In a large bowl, thoroughly whisk together the eggs, reserving and setting aside one tablespoon of beaten egg, the cream and salt.
Layer the quiche with first with chopped spinach, then the crisp bacon and finally the cheese.
Pour the egg mixture over the top.
Brush the reserved tablespoon of beaten egg over the crust.
Bake the quiche in the oven for 35-40 minutes or until the crust is browned and the egg is set in the center and doesn’t jiggle.
Allow to cool slightly or to room temperature and serve.

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Chicken in Phyllo Pastry

Serves 4

3 Tbsp (or so) butter infused olive oil
2 green onions, chopped
1 clove garlic, minced
¾ lbs cooked shrimp coarsely chopped (Lobster may be substituted for shrimp in the stuffing)
1 tsp flour
1 Tbsp white dry vermouth
1 Tbsp brandy
¼ heavy cream, (32% mf)
4 boneless chicken breasts (6 oz each)
salt & pepper to taste
8 sheets Phyllo pastry
butter infused olive oil for brushing pastry sheets
1 cup chicken stock
1 small garlic clove, crushed
1 Tbsp cornstarch
1 Tbsp fresh parsley, chopped

Use about ½ of the butter olive oil to saute green onions and garlic in skillet for 1 minute.
Add shrimp and cook for 30 seconds.
In a bowl, whisk flour into the vermouth. Add brandy, and cream, and stir this mixture into the skillet with the shrimp. When thickened, remove from heat and cool.
Cut a large slit in the side of each chicken breast to form a pocket, being careful not to cut through. Season inside of pockets with salt and pepper. Stuff breasts with seafood mixture.
In a skillet heat remaining olive oil and saute chicken breast, turning carefully until they are almost cooked. About 3 minutes each side.
To prepare garlic sauce, bring chicken stock and crushed garlic clove to a boil. Dissolve cornstarch in 1 Tablespoon of water and quickly whisk into the stock. Stir until thickened, add parsley and season with pepper.
Serve chicken packages topped with garlic sauce.

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Turkey mole featuring a Dark Chocolate Balsamic Twist

2 pound boneless skinless turkey breast cut into “turkey tenders”
1 medium yellow onion, peeled and quartered
6 cloves garlic, peeled and smashed
1 sprig fresh oregano
¼ cup packed chopped cilantro
Mexican rice, accompaniment
Chopped cilantro leaves, for garnish
corn tortillas on the side

Mole Sauce:
8 dried ancho chillies, stemmed and seeded
4 pasilla chillies
1 quart chicken stock
5 Tablespoons Chipotle Extra Virgin olive oil
4 tablespoons pumpkin seeds
1 medium yellow onion, diced
3 cloves garlic, crushed
½ cinnamon stick, broken into pieces
3 black peppercorns
½ teaspoon coriander seeds
½ corn tortilla, torn into small pieces
⅓ cup Dark Chocolate Balsamic Vinegar
¾ teaspoon salt

In a large pot, place the turkey, quartered onion, garlic, oregano, and cilantro. Cover with water by 2 inches and bring to a boil. Lower the heat and simmer until the turkey is just cooked through, 20 to 30 minutes. Reserve the poaching liquid.

In a large heavy dry skillet, toast the chillies to a deep brown color over medium-high heat, turning, 1 to 2 minutes. Place in a bowl, cover with hot stock, and soak for 20 to 30 minutes. Drain and transfer to a blender. Puree the mixture, adding poaching liquid as necessary, to consistently blend.

In a large skillet or sauté pan, heat 1 tablespoon of Chipotle Olive Oil over medium-high heat. Add the toasted pumpkin seeds. Stir until golden brown, 2 to 3 minutes. Drain on paper towels and add to the blender with the chilies.

Heat 1 tablespoon of the oil in the pan over medium heat. Add the onions and garlic and cook, stirring, until soft and starting to color, 6 to 7 minutes. Add the cinnamon and coriander seeds and cook, stirring, until golden brown, about 2 minutes. Add to the blender.

Increase the heat to medium-high, add the tortilla pieces, and cook until golden brown, 1 to 2 minutes.

Add to the blender with enough of the chilli soaking liquid (or chicken stock) to puree to a paste.

To the skillet, heat the remaining 3 tablespoons oil over medium heat. Add the paste and simmer, stirring constantly, for 5 minutes. Add 2 cups of chicken stock, the Dark Chocolate Balsamic Vinegar, salt, and bring to a boil. Reduce the heat, and cook, stirring, to incorporate. Add the cooked Turkey and simmer, stirring occasionally, for 20 minutes, adding more stock, as needed, if the sauce becomes too thick, while basting the turkey occasionally as it cooks. Remove from the heat and adjust the seasoning, to taste.

To serve, spoon the rice into the center of a large platter. Arrange the turkey and sauce over the top, garnish with chopped cilantro, and serve with hot corn tortillas.

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Fresh, Wild, Copper River Salmon Served With Creamy Balsamic Rosermary-Caramelized Onions and Wild Mushrooms

Serves 4

1 pound fresh, wild salmon fillets (4)
¼ pound fresh wild mushrooms such as Chanterelles, Black Trumpets, and or Porcini, coarsely chopped
1 medium, sweet onion, thinly sliced
1 - 4" fresh rosemary sprig, leaves reserved
½ cup heavy cream
¼ cup fresh, vibrant, peppery, fruity Ultra Premium extra virgin olive oil such as Cobrancosa, Picual, or Frantoio
¼ cup 18-year Traditional Balsamic Vinegar
Sea salt and fresh cracked pepper to taste.

In a heavy bottom, large sauté pan over medium heat, add 2 tablespoons of extra virgin olive oil. Sprinkle sliced onions with a little sea salt and add to the olive oil, stirring occasionally, until golden brown, about 5 minutes.

Add the wild mushrooms and rosemary leaves, (discarding any woody stems). Sauté until both the mushrooms and onions become deep golden brown and caramelized.

Add the balsamic to the pan with the mushrooms and onions and de-glaze. Simmer gently and cook until the balsamic is reduced by half.

Add the cream, and stir to combine.

Cook until the mixture thickens slightly, approximately another minute.

Season with salt and pepper to taste and reserve.

Lightly score the salmon skin in several places with a sharp knife without penetrating the flesh.
Pat the fillets dry and season with salt and pepper to taste.
In a pan large enough to hold the fillets, heat 2 tablespoons of extra virgin olive oil over medium high heat. Pan sear the fillets, for approximately two minutes per side, taking care not to overcook.

Serve the salmon with the balsamic-mushroom sauce over the top.

Can be accompanied by pasta, quinoa or brown rice.

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Poulet Grand-Mère

Serves 6

1 whole free range chicken split in half
2 pounds small new potatoes
1 pound of whole cremini mushrooms
2 large carrots roughly chopped in to 1/2" pieces
2 onions peeled and cut in to wedges about 1 inch at the thickest part
10 cloves of garlic
1 ½ cup of white wine
½ cup high-polyphenol extra virgin olive oil
4" sprig of fresh rosemary
sea salt & fresh ground pepper to taste

Preheat the oven to 350°F.

Thoroughly whisk the olive oil with the wine.

In a 9" x 13" roasting pan, toss all of the prepared vegetables with half of the wine marinade and season liberally with salt and pepper. Sprinkle half the rosemary leaves over the vegetables.

Rinse and pat the chicken halves dry. Position a roasting rack above the vegetables. Place the chicken in a large bowl and pour the remaining wine-olive oil marinade over the chicken, being sure to coat all pieces thoroughly. Season the chicken liberally with salt and pepper on both sides and arrange skin side up on the rack above the vegetables.

Roast the chicken and vegetables for 45-60 minutes until the vegetables are tender and the largest pieces of chicken register an internal temperature of 165°.

Serve the amazing pan juices with a side of noodles, quinoa or rice and make sure you have plenty of crusty bread on hand to sop up the juices with. This is could also be a one dish meal.

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Fresh Snapper En Papillote with Olio Nuevo Arbequina Extra Virgin Olive Oil

Serves 4

The snapper and all ingredients are then tightly wrapped in a tidy little parchment packet that bakes in the oven for a mere 15 minutes. The fish gently steams as it cooks and the ingredients meld together to form a self basting liquid that bathes the fish as it cooks.

1 pound (about 4 - 4oz.) fresh fish fillets such as red snapper, hake, flounder or sole
4 tablespoons Ultra Olio Nuevo Portuguese Arbequina Extra-Virgin Olive Oil
¼ cup white wine
2 spring onions, thinly sliced
4 tsp. fresh squeezed lemon juice
1 thin lemon slice for each fillet
Sea salt and freshly ground black pepper to taste

Preheat the oven to 350.
Arrange each fish fillet in a large square of parchment paper. Season the fish with salt and pepper, to taste. Top each fillet with one lemon slice, one tablespoon white wine, one teaspoon lemon juice, two teaspoons sliced spring onion, and one tablespoon of extra virgin olive oil. Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Press as you crimp and fold to seal the packets well, or steam might escape.

Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 12-15 minutes, depending on the thickness of the fish. To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don't leave the juices behind. Serve along side rice, pasta, quinoa, or with a fresh salad for an ultra healthy, delicious meal.

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Simple Brined, Mushroom-Sage Extra Virgin Olive Oil Basted Turkey

1 Turkey about 12 pounds

For The Brine:
1½ cups kosher salt
2½ gallons cold water

3 tablespoons Mushroom Sage Extra Virgin Olive Oil
1 tablespoon freshly ground pepper
½ - ¾ cups chicken stock, as needed

Place Turkey and enough brine to cover in a large pot. Refrigerate for 12 to 24 hours. If turkey floats to top weigh down with a plate and cans to keep it submerged in brine.

Preheat oven to 400°F.

Rub 2 tablespoons mushroom sage extra virgin olive oil over the skin of turkey. Sprinkle pepper over skin and in cavity.

Tuck wing tips under loosely, truss legs and place turkey on a V-shaped rack in roasting pan.

Tent breast with foil. Put turkey in preheated oven. To ensure the bird cooks evenly rotate roasting pan 180° every 30 minutes. Roast for about one hour remove foil and baste Turkey with ½ cup of warm stock mixed with one tablespoon mushroom sage extra virgin olive oil.

Start checking internal temperature after about one hour by inserting an instant read thermometer in the meatiest part of the thigh not touching the bone.

If legs or breast begin to get too brown cover loosely with foil, roast until internal thigh temperature reaches 165° total roasting time should be about 2 – 2¾ hours.

Let bird rest least 20 to 30 minutes before carving.

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Honey-Ginger Balsamic Glazed B-B-Q Ribs

Marinade For the Ribs:
4 racks (8 pounds) baby back ribs
12 garlic cloves, mashed or minced
3 Tbs. Honey-Ginger White Balsamic
3 Tbs. dark brown sugar
1 Tbs. Toasted Sesame Oil
1 Tbs. Sea Salt

For the Glaze:
¾ cup Honey-Ginger White Balsamic
3 Tbs. honey
2 Tbs. Soy Sauce
1 teaspoon Toasted Sesame Oil
Toasted sesame seeds for garnish - optional

For the marinade:
Mix together the Honey-Ginger white balsamic, brown sugar, minced garlic, sea salt and sesame oil. Coat the ribs with the marinade and allow to marinate in a sealed container or large zip lock bags for a minimum of 12 hours or overnight, turning a few times.

For the Glaze:
Combine the honey ginger white balsamic, honey and soy sauce in a small sauce pan over medium heat. Allow to reduce by half and remove from heat. Add one teaspoon of toasted sesame oil to the mixture and stir to combine.

For the ribs:
Prepare the grill and preheat the oven to 275°. Over medium heat grill the ribs for approximately 5 minutes per side. Prepare baking pan(s) large enough to hold the ribs in a single layer. Brush the glaze over the ribs and seal each pan well with foil. Bake the ribs for 2 hours or until tender and meat falls off the bone. Optionally, sprinkle ribs with sesame seeds as a garnish.

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Goat Cheese Ravioilis with Caramelized Shallots & Mushroom-Sage Cream Sauce

Serves 4

For The Pasta Dough:
2 cups all purpose flour
3 large, fresh eggs

8 oz. fresh goat cheese
1 large egg
1 teaspoon salt
Fresh ground pepper

⅓ cup thinly sliced shallots
⅓ cup heavy whipping cream
⅓ cup white wine
2 tablespoons of Mushroom-Sage Extra Virgin Olive Oil
2 tablespoons chopped Italian parsley
Sea salt and fresh cracked pepper to taste

Whisk together the ingredients for the filling and set aside.
Mix the pasta dough and roll pasta sheets using a pasta machine or as thin as possible by hand with a rolling pin.
Bring a a large pot of heavily salted water to boil. Carefully place a heaping teaspoon of filling in rows down the center of the bottom pasta sheet, allowing for at least 1" of space around each mound of filling. Wet the edges around the filling with water and lay a second sheet on top. Seal the edges of each ravioli thoroughly and cut in to individual raviolis. Place finished raviolis on a dry, clean towel or parchment paper. Once all the raviolis are assembled, in a large saute pan, saute the thinly sliced shallots in mushroom sage extra virgin olive oil over medium heat. Begin to boil the raviolis in small batches for 2 ½ to 3 minutes per batch. Flip them to cook on both sides. Remove the thoroughly drained raviolis to a large serving bowl. Allow the shallots to become golden. When the shallots become golden and caramelized add the white wine and reduce by half. Add the cream and simmer for an additional minute whisking to combine. Season the sauce with salt and fresh ground pepper. Pour the warm cream sauce over the the raviolis and toss.

Serve immediately.

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Extra Virgin Olive Oil Poached Fish

Pat dry and season your favorite fresh fish ( salmon, halibut, bass, snapper, etc.) with salt and pepper. You can use smaller whole fish such as the anchovies or fillets and steaks from larger fish. Be sure that your fillets and steaks are no more than 1½ inches thick.

Place the fish in to a saute pan large enough to hold the fish fully submerged in extra virgin olive oil. Heat the extra virgin olive oil slowly over medium-low heat until it reaches 250°F on a deep fry thermometer. There should be little to no activity (i.e. bubbles) inside the pan. Hold the oil and fish at this temperature for 45 minutes. During this poaching period, the fish will absorb the flavour of the olive oil and its' texture will become sumptuous, remaining tender and moist.

Add-ins which will subtly perfume the extra virgin olive and fish oil include: whole dried bay leaf, lemon zest, chili flakes, peppercorns, whole garlic cloves and sprigs of fresh thyme.

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Agnolotti Uovo Con Tartufi

Serves 4

Agnolotti uovo con tartufi is just a fancy pants way of saying, "egg ravioli" with truffle. But I just think it sounds much sexier when said in Italian. Beyond its' alluring name which rolls off the tongue, this pasta dish is absolutely delicious and its' simplicity highlights our amazing truffle oil.

For The Pasta:
2 Cups Flour
3 large, fresh eggs

For the Filling:
12 large, fresh egg yolks

For the Sauce:
1 stick (80z.) good quality salted butter
¼ cup thinly sliced shallots
1 tablespoon white truffle oil
Sardegna Flaked Sea Salt
Fresh cracked white pepper to taste

Roll the pasta sheets up to the 7th setting on your pasta machine or as thin as possible by hand with a rolling pin. Place a large pot of heavily salted water on to boil. Carefully place a whole egg yolk in the center of the sheet, allowing for at least 1" of space around each . Wet the edges around each egg yolk with water and lay a second sheet on top. Seal the edges of each ravioli thoroughly and cut in to individual raviolis. Place finished raviolis on a dry, clean towel or parchment paper. Once all the raviolis are assembled, in a large saute pan, saute the thinly sliced shallots in butter over medium heat. Begin to boil the raviolis in small batches for 2 ½ to 3 minutes per batch. Flip them to cook on both sides. Remove the thoroughly drained raviolis to a large serving bowl. Allow the butter in the saute pan to bubble until just barely golden. The shallots should be translucent and just beginning to caramelize. Remove the pan from the heat and add the truffle oil. Mix to combine. Pour the sauce over the warm raviolis and add fresh cracked pepper and sea salt to taste. Serve immediately.

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Vanilla Honey Ham

1 10 lbs. smoked ham, thawed
½ cup Caribbean Jerk marinade (any store bought brand is fine)
1 cup Hawaiian marinade (any store bought brand is fine)
1/4 cup Vanilla balsamic vinegar
½ cup water

Preheat the oven at 325 degrees.

Mix all of the wet ingredients and strain them into a medium size bowl. If you do not strain them, you won’t be able to inject the marinade into the ham. Spray non-stick oil in a baking dish and place your ham in it. Poke your ham with a paring knife or an ice breaker. Draw the marinade with a meat injector and inject it through the holes you just poked. Don’t worry about the marinade coming out of the ham.

Once you have injected 3/4 of the marinade, brush the ham with the marinade at the bottom of your baking dish and keep the rest of the marinade for your next barbeque! Do not season the ham with salt because it is already salty! but you can use some fresh ground pepper to season it to taste. Put it in the oven uncovered for one hour basting it (bathing it with the marinade) every thirty minutes. After it has been cooking for 1 hour, rise up the temperature to 400 degrees and bake for 25 more minutes. Remove from oven, baste it once more and cover it with aluminum foil.

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Rotisserie Tuscan Chicken

Yield 6 Servings

1 - 3lb whole chicken
¼ cup Tuscan Herb extra virgin olive oil
1 ½ tablespoon sea salt
1 tablespoon paprika
¼ tablespoon freshly ground black pepper

Season the inside of the chicken with a pinch of salt. Place the chicken onto a rotisserie and set the grill on high. Cook for 10 minutes.

During that time, quickly mix together the Tuscan herb evoo, 1 tablespoon of salt, paprika and pepper. Turn the grill down to medium and baste the chicken with the oil mixture. Close the lid and cook for 1 to 1 1/2 hours, basting occasionally, until the internal temperature reaches 180 degrees F (83 degrees C) when taken in the thigh with a meat thermometer.

Remove from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving.

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Sicilian Lemon Chicken & Raisin Tomato Sauce

3/4 cup golden raisins
3 tablespoons extra virgin olive oil
1 medium onion, halved and thinly sliced
1 tablespoon minced garlic
2 tablespoons pine nuts
2 tablespoons chopped black olives
2 bay leaves
1/4 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 (15 ounce) can diced tomatoes, drained
salt and pepper to taste
2 Tablespoons Sicilian Lemon Balsamic
1 teaspoon white sugar
2 tablespoons julienne fresh basil
1 (16 ounce) package angel hair pasta
1 tablespoon extra virgin olive oil
4 (6 ounce) skinless, boneless chicken breast halves
1/4 cup shaved Parmesan cheese
4 sprigs fresh basil
lemon zest


Soak the raisins in warm water until they plump, about 10 minutes. Drain and set aside.

Heat 3 tablespoons of olive oil in a saucepan over medium-high heat. Stir in the onion, garlic, pine nuts, and olives. Season with bay leaves, oregano, and cayenne. Cook until the onions have softened and begun to turn golden, about 5 minutes. Stir in the tomatoes and season with salt and pepper; cook for 5 more minutes. Add the raisins, balsamic vinegar, and sugar; cook, stirring occasionally until thickened, about 5 more minutes. Remove the bay leaves, and stir in the julienned basil. Cover and keep warm.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

While the pasta is cooking, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. While the skillet is heating, toss the chicken with the Lemon Balsamic to coat (lemon zest will be used later). Cook the chicken on both sides until golden brown and the juices run clear, about 15 minutes. Transfer to a warm plate, and allow to rest for about five minutes.

To serve, slice each chicken breast against the grain into thin slices. Divide the pasta into four wide, shallow bowls. Fan the chicken slices out over top of the pasta, and spoon the tomato sauce over them. Sprinkle with lemon zest, Parmesan cheese, and a sprig of basil to garnish.

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Lemon Grilled Swordfish with Mango Salsa

Yields 4 Servings

2 mangos, chopped
1 cup fresh garden salsa
1 tablespoon lime juice
4 swordfish steaks
1 tablespoon Lemon Olive Oil
½ tsp. sea salt
½ tsp. chili powder

In a small glass bowl, combine mangos, salsa, and lime juice and chill in refrigerator. Meanwhile, prepare and heat grill. Spray grill rack with nonstick cooking spray. Sprinkle steaks with sea salt and chili powder and lemon evoo; place fish on grill. Cover grill and cook for 10-12 minutes or until fish is opaque and flakes easily with fork, turning once. To serve, top steaks with salsa.

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Raspberry Chicken

Yields 2 Servings

2 chicken breasts
2 tablespoons extra virgin olive oil
2 tablespoons of shallots, finely chopped
1/4 cup Raspberry balsamic
1/4 cup chicken stock
1/4 cup of heavy cream
1 tablespoon of crème de cassis
10 fresh raspberries
Chervil leaves for garnish

Rinse the chicken well and pat dry. Cut each chicken breast in half along the breastbone line. Remove the fillets (the finger-size muscle on the back of each half) and reserve them for another use. Flatten each breast half with the flat end of a meat pounder until thin.

In a large skillet, heat the olive oil. Add the chicken breasts and cook over medium heat until they are lightly colored (approximately 3 minutes per side). Remove from the skillet and set aside.

Add the chopped shallots to the skillet and cook over low heat until they are translucent (approximately 5 minutes). Add the raspberry balsamic; raise the heat, and cook, stirring occasionally, until it has reduced to a syrupy spoonful.

Whisk in the chicken stock, cream, and crème de cassis, and simmer for 1 minute. Return the breasts to the skillet and simmer them gently in the sauce until they are just done (approximately 5 minutes). Using a slotted spoon, remove the chicken breasts and arrange them on a heated serving platter.

Simmer the sauce gently until it has reduced and thickened slightly (approximately 3 minutes).Add the fresh raspberries and cook 1 minute.

Pour the sauce over the breasts. Serve immediately, garnished with chervil leaves.

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Tomato Basil Linguini

Yields 4 Servings

6 ounces Brie cheese, cut into small pieces
1-1/2 large tomatoes, coarsely chopped
1/3 cup and 1 tablespoon chopped fresh basil
4 tablespoons Basil olive oil
1 garlic clove, minced
1/4 teaspoon sea salt
1/8 teaspoon white pepper
10 ounces linguine pasta
Shredded Parmesan cheese for garnish

In a large serving bowl, combine the first seven ingredients. Let stand at room temperature for up to 1-1/2 hours. Cook linguine according to package directions; drain. Toss with cheese mixture. Sprinkle with Parmesan cheese. Serve immediately.

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Linguini with Clams in White Wine Sauce

Yields 4 Servings

72 Manila clams or 36 to 48 larger hard-shell clams, 4 to 5 lb. total, well scrubbed
1 cup dry white wine
1 lb. dried linguine
1/3 cup Garlic olive oil
4 tsp. finely minced garlic, or to taste
Pinch of dried oregano (optional)
Pinch of red pepper flakes (optional)
1/2 cup chopped fresh flat-leaf parsley
Sea salt and freshly ground pepper, to taste

Discard any clams that do not close to the touch. In a large sauté pan, combine the clams and white wine. Place over high heat, cover and steam, shaking the pan occasionally, until the clams open, 3 to 4 minutes for Manila clams or 5 to 7 minutes for larger clams. Using a slotted spoon, transfer the clams to a shallow bowl. Discard any clams that failed to open. Line a fine-mesh sieve with cheesecloth, place over a bowl and strain the pan juices.

If using small clams, you may leave them in their shells or remove them, but leave them whole. If the clams are large, let them cool until they can be handled, then remove the meat from the shells, capturing any juices. Chop the clams into bite-size pieces, place in a bowl and pour the strained juices over them. Then, pour any captured juices through the lined sieve held over the bowl containing the clams.

Bring a large pot three-fourths full of salted water to a boil over high heat. Add the pasta, stir well and cook until al dente (tender but firm to the bite), about 10 minutes or according to the package instructions.

Meanwhile, in the same sauté pan over low heat, warm the olive oil. Add the garlic, oregano and red pepper flakes and sauté until warmed through, 1 to 2 minutes. Add the clams and their juices and heat through gently. Do not overcook or the clams will toughen. Add the parsley and a generous amount of black pepper. Season with salt if the clams are not salty enough, then swirl in the butter.

Drain the linguine and transfer to a warmed serving bowl. Add the clam sauce and toss well. Serve immediately.

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