Store Hours:    
Sun & Mon   Closed
Tues, Wed, Thurs, Fri   10am - 6pm
Thursday   after 6pm by appointment
Saturday   10am - 5pm
Shop Online

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

Virtual Tour

Adoro for up-to-date
recipes, news and events!

Adoro Olive Oils & Vinegars

Adoro Olive Oils & Vinegars

Adoro Olive Oils & Vinegars
Adoro Olive Oils & Vinegars

Side Dishes

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

Vinegar Type:


Oil Type:

Click here to view our pairing suggestions

Mac & Cheese with Green Chili Oil


  • ¾ Cup Heavy Cream
  • 1 Cup Cheddar Cheese
  • 1 Cup Parmesan Cheese
  • 8oz noodles of your choice (i.e. Elbow Macaroni)
  • 3 or 4 tablespoons Adoro Green Chili Oil


  • Prepare noodles as per the package directions
  • Mix the heavy cream & both cheeses in a large pasta pan over low heat.
  • Stir frequently. Once it’s melted add the cooked pasta, and mix together gently.
  • Drizzle with green chili oil and season with salt & pepper. 

Back to Top

Roasted Beet Salad with Fresh Goat Cheese & Toasted Pecans

Nutrient rich beets, fresh goat cheese and toasted pecans are a fabulous combination on this arugula salad dressed with Cranberry Pear Balsamic Vinaigrette!


  • 1 1/2 pounds fresh beets
  • 8 oz. Chèvre (fresh goat cheese)
  • 6 cups baby arugula (or mixed greens)
  • 1 cup whole pecans, toasted
  • 1/4 cup + 2 tablespoons Cranberry Pear White Balsamic Vinegar
  • 1 tablespoon good quality grainy mustard
  • freshly ground black pepper & sea salt to taste
  • 1/3 cup + 2 tablespoons UP Extra Virgin Olive Oil

Preheat oven to 400 degrees. Trim the beets and wrap in one foil packet drizzled with a tablespoon of water. Roast for 1 hour or until tender when pierced through with a knife. Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels. Warning: this will dye your hands bright red. Cut the peeled beets into 1" pieces and toss with 2 tablespoons Cranberry Pear White Balsamic whisked together with 2 tablespoons olive oil, and set aside. In a medium bowl, whisk the remaining Cranberry Pear Balsamic with the grainy mustard until well combined. Slowly drizzle in your olive oil, whisking constantly until the mixture is thickened or emulsified. Add freshly ground black pepper and sea salt to taste. Arrange the greens in a bowl or on a platter and dress with the Cranberry Pear vinaigrette. Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese and toasted pecans.

Back to Top

Southwest Tuna Salad


  • 2 - 5 oz. cans Albacore Solid White Tuna
  • ¼ cup celery (diced)
  • ¼ cup yellow or orange bell peppers (diced)
  • ¼ cup red onion (diced)
  • 4 heaping Tbsps. olive oil (or regular) mayonnaise
  • 3 Tbsps. Baklouti Green Chile Oil

1.  Mix tuna, celery, peppers and onion.  Stir until well mixed.
2.  Combine mayonnaise and chili oil and add this to the tuna mix. 

Tip:  Great on toasted English muffin with lettuce and a tomato slice or as the center of a fresh green salad.

Back to Top

Edamame Cabbage Crunch

Prep Time: 15 min
Total Time: 15 min
Serves 4-6


For the salad

  • 1 head green or red cabbage, chopped or shredded
  • 1 16oz bag shelled organic edamame
  • 2 large carrots, peeled and julienned
  • 2 stalks celery, chopped 6 green onions, white part and 3 inches of green, finely chopped
  • ½ cup sliced almonds

For the dressing

  • 3 tbsp Persian Lime Olive Oil
  • 2 tbsp organic soy sauce (or wheat-free tamari sauce)
  • 1 tbsp Peach White Balsamic Vinegar (adjust amount to taste)
  • ½ inch knob freshly grated ginger (about 1 tsp)
  • ¼ tsp sea salt
  • pinch of black pepper

Steam the edamame 3-5 minutes until tender but firm, then run under cold water to cool. Combine all ingredients in a large bowl and toss with dressing. Garnish with extra sliced almonds and onion stems if desired.

Back to Top

Chopped Greek Salad

Prep Time: 10 min
Total Time: 10 min
Serves 4-6

Easy, fresh and good for you. The good fats in the avocado and olives and extra protein in the hemp seeds make it a complete meal. The bite size pieces make it fun to eat!


  • 1 large or 2 smaller cucumbers, seeded and cut into ½ inch cubes
  • ½ medium red onion, diced
  • 1 cup small cherry tomatoes, larger ones halved
  • 8-10 fresh kalamata olives, pitted and chopped
  • 1 avocado, cut into bite size cubes
  • 2 tbsp shelled hemp seeds
  • 2-3 tbsp feta cheese

For the Dressing:

  • 2 tbsp extra virgin olive oil (any varietal that pleases your taste or try a flavoured oil)
  • 2 tbsp red wine vinegar (+ or – 1 tbsp to taste, if you prefer)
  • 1 tsp dried oregano flakes
  • ½ tsp salt
  • ½ tsp black pepper

Add dressing ingredients to the bottom of a medium bowl and whisk together. Add the rest of the ingredients and toss to coat.

If possible purchase fresh olives at your local grocers olive bar, usually next to the deli counter. They have a deeper flavor and are more nutritious.
Let sit in the refrigerator for a few hours or overnight to let the flavors marinate together. It will keep covered and sealed tight in the refrigerator for 4-5 days.

Back to Top

Chopped Mediterranean Kale Salad

Prep Time: 10 minutes
Total Time: 10 minutes
Serves 4-6


  • 1 15 ounce can garbanzo beans (Chick Peas), drained and rinsed well
  • 1 medium zucchini, chopped into 1/4 inch cubes
  • 1 medium cucumber, chopped into 1/4 inch cubes
  • 1 yellow, orange or red bell pepper, chopped into 1/4 inch cubes
  • 1/2 large red onion, chopped into 1/4 inch cubes
  • 3-4 large leaves green kale, stemmed & chopped into 1/2 inch pieces, then massaged for 30 seconds to soften
  • 1 1/2 tablespoon Wild Dill Olive Oil
  • 1 1/2 tablespoon Lemongrass-Mint White Balsamic
  • 1/2 teaspoon sea salt (plus more to taste)
  • 1/4 teaspoon freshly ground black pepper

Rinse and prepare all produce. In a large salad bowl, add the beans and veggies, then drizzle with vinegar and olive oil. Add sea salt & pepper to taste and toss well to combine. If you can, let sit at least 15 minutes to let the flavors come together. Store in an airtight glass container up to 5 days in the refrigerator.
Tip: When chopping the veggies the idea is to make them all about the same size as the garbanzo beans.

Back to Top

Kale Apple Coleslaw

This kale-apple coleslaw is the perfect summer side dish! Kale is high in vitamins K, A and C, as well as fiber and other essential vitamins and minerals. Kale is an antioxidant, anti-inflammatory, and supports body detoxification.


For the dressing:

  • 3 tablespoons Adoro’s Red Apple Balsamic Vinegar
  • 2 tablespoons honey
  • 2 teaspoons Dijon mustard (Kozlik’s Dijon available at Adoro)
  • 1 teaspoon poppy seeds
  • 1/4 teaspoon kosher salt
  • freshly ground black pepper
  • 3 tablespoons Mild/Medium intensity Extra Virgin Olive Oil
  • 1/3 cup red onion, diced small. (about 1/4 medium onion)

For the coleslaw:

  • 1-2 bunches flat-leaf kale
  • 2 medium Granny Smith or Fuji apples
  • 1/4 cup slivered almonds

Mix the balsamic vinegar, honey, Dijon, poppy seeds, and salt in a large glass or stainless steel mixing bowl. Season with the pepper and whisk to combine. While whisking constantly, slowly add the olive oil until all of it is incorporated. Add the onion, stir to combine, and set aside. Wash and dry the kale. Cut out and discard the tough stems. Arrange the leaves into stacks, slice crosswise into 1/4-inch ribbons, add to the bowl with the dressing. Core the apples, cut them into 1-1/2 inch long matchsticks, and add to bowl as well. Toss to combine. Let the coleslaw sit for at least 15 minutes and up to one day for the flavors to meld. Toss again before serving.

Enjoy! Serves 6.

Back to Top

Asian Fusion Coleslaw

For the slaw:

  • 1 16oz bag shredded cabbage
  • 1 cup sugar snapped peas chopped
  • ¼ cup chopped fresh basil leafs
  • 2 cloves minced garlic
  • 1 red bell pepper diced
  • 1 orange bell pepper diced
  • 1 can water chestnuts drained, and diced
  • 2 sliced green onions
  • Salt and Pepper to taste

For the dressing

  • 3 tbsp. Honey Ginger White Balsamic
  • 1 ½ tbsp. Japanese Roasted Sesame Seed Oil
  • 1 ½ tbsp. Chipotle Olive Oil

In a large salad bowl combine shredded cabbage, sugar snapped peas, basil, garlic, red bell pepper, orange bell pepper, water chestnuts, green onion, Honey Ginger Balsamic, Sesame seed Oil, and Chipotle Olive Oil. Toss all ingredients together and season to taste with salt and pepper. Refrigerate before serving. Enjoy as a side dish with some fish, or as a light healthy snack!  

For a little extra protein try adding a little left over shredded chicken or pork.  This would also work well with fish such as tuna, shrimp or salmon. Great for lunch and dinner or a simple side dish to any meal.

Back to Top

Lemon Oregano Grilled Potato Salad

Yields 6 Servings

  • 2 lb. red or white new potatoes
  • 5 lean bacon slices
  • 1/4 cup Lemon fused olive oil
  • 3 tablespoons Oregano white balsamic
  • 2 teaspoons Dijon mustard
  • 2 tablespoons chopped dill pickle
  • salt and freshly ground pepper, to taste
  • 1 cup chopped red bell pepper
  • 1 small red onion, thinly sliced
  • 1/3 cup chopped fresh flat-leaf parsley (optional)

Bring a saucepan 3/4 full of water to a boil over high heat. Add the potatoes and cook just until they can be pierced with a knife but are not completely tender, 5 to 7 minutes. Do not overcook. Drain and pat dry. Brush the potatoes with some of the lemon olive oil.

Prepare a charcoal or gas grill for direct grilling over medium-high heat.  Place the bacon in a cast-iron fry pan over the hottest part of a charcoal fire or directly over the heat elements of a gas grill. Cook the bacon until crisp, 8 to 10 minutes. Transfer to paper towels to drain.

Oil the grill rack. Grill the potatoes over the hottest part of a charcoal fire or directly over the heat elements of a gas grill, turning once or twice, until tender when pierced with the tip of a knife, 15 to 20 minutes total, depending on the size of the potatoes.

Transfer the potatoes to a cutting board, let cool just until they can be handled, and then slice or cut into chunks, discarding any loose skin.

To make the lemon oregano vinaigrette, in a small bowl, whisk together the remaining lemon olive oil, oregano balsamic, mustard, pickle, salt and pepper.

In a large serving bowl, toss the warm potatoes, bell pepper and onion with the vinaigrette until all the ingredients are evenly coated. Let stand for up to30 minutes to blend the flavors. Crumble the bacon and mix it into the salad. Garnish with the parsley.   Serve at room temperature.

Back to Top

"Smashed" Baby Yukon Gold Potatoes with Garlic Olive Oil


  • 2 pounds baby Yukon Gold potatoes
  • 1 tablespoon + 1 teaspoon sea salt
  • fresh cracked pepper to taste
  • 1/3 cup Garlic Olive Oil


Preheat oven to 400 degrees. Cover the potatoes with water and add one tablespoon of sea salt. Bring to a full boil and cook for approximately 7 minutes or until the potatoes are tender but not mushy when pierced with the tip of a knife. Drain the potatoes thoroughly. Rub a sheet pan liberally with garlic olive oil. Place the potatoes on the sheet pan and gently crush each into a disk using the bottom of a glass that has been greased with garlic olive oil. Sprinkle with sea salt and fresh cracked papper. Drizzle liberally with the remaining garlic olive oil and bake until golden brown and crisp, approximately 15-20 minutes.

Back to Top

Citrus Green Beans


  • 2 bags of fresh Green Beans
  • 1/2 cup of Adoro’s Fused Lemon Olive Oil (Blood Orange or Persian Lime Olive Oils can be substituted)
  • A dash of pepper
  • A dash of Lemon salt for seasoning


Steam beans in about 1 in. of water for 3-5 minutes (should be tender but not mushy).
Heat up citrus olive oil on medium heat for about 2 minutes.
Toss in green beans until they are hot and fully coated. Cook until desired tenderness. Place in serving bowl.

Sprinkle salt and pepper over the top for taste and serve.

Back to Top

Mushroom & Sage Risotto
Yields 4 Servings

  • 3 quarts water
  • 1 teaspoon whole black peppercorns
  • dried porcini mushroom (for stock)
  • 3 tablespoon Wild Mushroom & Sage olive oil
  • 1/4 cup unsalted butter
  • 8 ounces mixed fresh mushrooms, such as porcini, chanterelle, and oyster, sliced
  • 1 medium onion, finely chopped
  • coarse sea salt and freshly ground pepper
  • 2 cups Arborio or Carnaroli rice
  • 1 cup dry white wine
  • 1 cup grated Parmesan cheese
  • shaved Parmesan cheese, for garnish

Bring water, dried porcini mushrooms, and peppercorns to a boil in a medium pot. Reduce heat, and simmer gently for 1 hour. Strain stock (you should have 7 to 8 cups); discard solids. Return to pot; cover to keep warm.

Heat 3 tablespoons wild mushroom and sage olive oil in a large saucepan over medium-high heat. Cook mixed mushrooms until tender and slightly browned all over, about 3 minutes; transfer to a plate.

Melt 2 tablespoons butter in saucepan over medium heat. Cook onion until tender and translucent, about 5 minutes. Season with salt. Stir in rice, and cook until coated, 1 to 2 minutes. Add wine, and cook until almost completely absorbed, 3 to 4 minutes.

Ladle 1 cup reserved stock over rice, and cook, stirring constantly with a wooden spoon, until almost completely absorbed. Continue adding stock, 1 cup at a time, stirring constantly and waiting for each addition to be almost completely absorbed before adding the next, until grains are al dente but not crunchy, about 30 minutes. (You’ll probably only use 6 to 7 cups stock. Add remaining stock to loosen the risotto, if desired.)

Remove from heat, and season with salt and pepper. Stir in remaining 2 tablespoons butter and the grated Parmesan. Top risotto with sauteed mushrooms (reheat if necessary), and garnish with shaved Parmesan.

Back to Top

Baklouti Green Chili Croquettes

Crispy-crunchy on the outside, with soft billowy spicy Baklouti spiked potato on the inside, concealing a gooey melted cheese centre.

  • 3 pounds russet potatoes, peeled and cut into 2” chunks
  • 2 tbsp Baklouti Green Chili infused olive oil
  • 1 tbsp garlic infused olive oil
  • 1/3 cup grated Parmesan cheese
  • ½ pound mozzarella cheese cut into ½” cubes
  • 3 large eggs
  • 1 tbsp finely minced flat leaf parsley
  • 2 tsp sea salt
  • Fresh ground pepper to taste
  • 1 ½ cups fine bread crumbs
  • For frying:  Certified Ultra Premium Extra Virgin Olive Oil with a very low FFA, and very high phenol content

Place the potatoes in a large pot with enough salted water to cover.  Bring to boil and cook for approximately 15 minutes util the potatoes are tender.  Allow the potatoes to cool completely.  Mash the cooled potatoes, season with salt and pepper, and add the garlic infused olive oil, Baklouti Green Chili Infused Olive Oil, Parmesan, parsley and one beaten egg.  Mix thoroughly and set aside.

Beat the remaining two eggs in a separate bowl and add the bread crumbs to another bowl.

Line a baking sheet with parchment paper.

Form the potato mixture into a 2” oblong shape.  Push a piece of mozzarella into the center of each oblong, and form the potato around it so that it is completely encased.  Coat each croquette in egg and then roll in bread crumbs to thoroughly coat.  Set aside on the baking sheet.

Heat 2” of Ultra Premium Extra Virgin Olive Oil in a heavy frying pan over medium high heat.  When a deep fry thermometer reaches 375°, fry the croquettes in batches until deep golden brown on all sides, about 2 minutes per side.  Enjoy immediately.

Makes approximately 20 croquettes.

Back to Top

Cranberry-Pear Glazed Butternut Squash with Rosemary

  • 1-2 pound butternut squash peeled, seeded and diced into 1” pieces (about 3 cups)
  • 1/3 cup cranberry-pear white balsamic
  • 1 tbsp “sweet” fruity olive oil such as Australian Hojiblanca
  • 3” sprig fresh rosemary, leaves stripped from stem and roughly chopped
  • Sea salt & fresh cracked pepper to taste

Preheat the oven to 375°.

In a large bowl whisk the olive oil and balsamic together until thoroughly combined.  Add the rosemary and squash and toss to coat and combine evenly.

In a large roasting pan lined with parchment, arrange the squash in a single layer, drizzling with any remaining marinade.  Sprinkle liberally with sea salt and fresh ground pepper.

Roast the squash for 30-35 minutes, stirring a few times until golden brown and caramelized.  Adjust seasoning and serve.

Back to Top

Zucchini with Red Onions & Basil

  • 2 medium red onions, cut in half and thinly sliced
  • 2 ½ lbs firm zucchini, washed, dried and cut into ½ ” rounds
  • 3-tbsp Basil Olive Oil
  • 3 basil leaves
  • 1 chicken bouillon cube

Sauté the onion 1-2 min in olive oil in a non-stick pan then add zucchini slices, and sauté until they are soft and lightly colored (about 10-15 minutes)
Crumble the bouillon cube on top of the mixture, stir it in, cover and cook for about 5 more minutes until all is lightly browned
Tear the basil leaves into small pieces and sprinkle them into the mixture, continuing to cook for about 2 more minutes
Add a bit of salt to taste

This lovely dish can be served hot or at room temperature. It can also be refrigerated for a day and then served at room temperature the next day.

(Baked Goods, Lemon Olive Oil, any varietal)

Back to Top

Mushroom & Sage Roasted Rapini

Yields 6 Servings

  • 1 lb broccoli rabe (trimmed and washed)
  • 2 tablespoons Wild Mushroom & Sage olive oil
  • 2 tablespoons salted butter
  • 2 tablespoons fresh minced garlic
  • sea salt & freshly ground black pepper to taste
  • grated parmesan cheese

Cut an X in the bottom of the stems and place into a large pot, cover with cold water and add in 1 tablespoon salt to the water; bring to a boil over medium-high heat. Reduce heat to a low simmer and cook until tender. Drain the broccoli rabe over a large colander.  Using a spoon push the rabe against the colander to release most of the moisture.

Heat oil and butter in a large skillet over medium heat, add in garlic and sauté for 2 minutes. Add in the broccoli rabe and sauté for about 12-15 minutes or until desired doneness. Season with salt and pepper.

Sprinkle with parmesan cheese to taste if desired.

Back to Top

Vanilla Fruit Salad

  • 1 package sugar free instant vanilla pudding
  • 1 cup lite whipped topping
  • 2 tablespoons Vanilla balsamic
  • 1/4 tsp ground vanilla
  • 1/2 cup diced bananas
  • 1/2 cup grapes
  • 1/2 cup strawberries
  • 1/2 cup diced peaches
  • 1/2 cup diced pineapple
  • 1/2 cup diced apples

Make pudding based on boxed instructions. Add whipped topping. Add vanilla balsamic and fruit. Toss until fruit is well coated. Chill and serve.

Back to Top

Strawberry Basil Soup

Yields 2 Servings

  • 1 pint fresh strawberries, hulled
  • 1/2 cup sweet sparkling rose wine
  • 1/2 cup sugar
  • 2 tablespoons strawberry balsamic
  • 1 teaspoon grated lemon peel
  • 6 chiffonade basil leaves
  • 2 tablespoons creme fraiche

In a blender, combine all ingredients. Cover and process until smooth. Pour into two bowls; cover and refrigerate until thoroughly chilled, about 1-2 hours.

Garnish with dollop of creme fraiche and basil leaves

Back to Top

Tuscan Roasted Frites

  • 2 russet potatoes, sliced into 1/4 inch strips
  • 1 tablespoon Tuscan Herb olive oil
  • 1 tablespoon Italian seasoning
  • 1 tablespoon garlic powder
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper

Place potato strips in a large resealable plastic bag; add oil. Seal bag and shake gently to coat. Add seasonings; shake again. Place seasoned strips on a baking sheet coated with nonstick cooking spray.

Bake potato strips at 425 degrees F for 25 minutes or until crispy. Serve immediately.

Back to Top

Pineapple Appetizer Meatballs


  • 1 can (8 ounces) crushed pineapple
  • 1 egg
  • 1/4 cup dry bread crumbs
  • 1/8 teaspoon pepper
  • 1/2 pound bulk pork sausage
  • 1/2 pound ground beef

or frozen pre-cooked meatballs


  • 1/4 cup packed brown sugar
  • 1/4 cup ketchup
  • 1/4 cup Pineapple White Balsamic Vinegar
  • 1/4 cup water
  • 2 tablespoons Dijon-mayonnaise blend

If making homemade meatballs: Drain pineapple, reserving juice. Place pineapple and 2 tablespoons juice in a large bowl (set the remaining juice aside for glaze). Add the egg, bread crumbs and pepper to pineapple. Crumble sausage and beef over mixture and mix well. Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 450° for 12-15 minutes or until a thermometer reads 160°.

In a large skillet, combine glaze ingredients and reserved pineapple juice. Add meatballs. Bring to a boil over medium heat. Reduce heat; cook and stir for 5-10 minutes or until heated through.

 Back to Top

Shrimp with Butter-Beer Sauce


  • 2 lbs shrimp, shelled and deveined
  • 1/4 cup Butter Extra Virgin Olive Oil
  • 2 teaspoons garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt, to taste
  • 1/2 teaspoon black pepper, to taste
  • 1/2 cup beer


Sauté garlic and herbs in olive oil until garlic is slightly browned. Add shrimp, stirring constantly, until shrimp are pink and done. Pour in beer, simmer 1 minute more, and serve!

 Back to Top

Baked Buffalo Wings

A baked alternative to traditional fried chicken wings.


  • 1 lb chicken wings
  • 1 tablespoon cayenne pepper
  • 1 teaspoon crushed red pepper flakes
  • 1-1/2 teaspoon salt
  • 1/2 cup louisiana hot sauce
  • 2- 1/4 teaspoons Butter or Chipotle Extra Virgin Olive Oil

Fill a large pot half way with water and add the wings, cayenne pepper, red pepper flakes and salt. Bring water mixture and wings to a boil and then boil for 15 minutes. Transfer wings to an oven safe container coated with cooking spray. Broil wings on medium rack for 12-15 minutes on each side (watch closely to prevent burning). Combine the hot sauce and olive oil in a microwave safe container and cook in microwave for 2 minutes or longer until you reach desired consistency. Coat wings in sauce and return to oven for two additional minutes per side.

 Back to Top

Original Buffalo Wings

Serve with Blue Cheese or Ranch dressing for dipping.


  • 1 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • 20 chicken wings or 20 chicken drumsticks
  • 1/4 cup + 2 tbsp Chipotle or Butter Extra Virgin Olive Oil
  • 1/2 cup hot sauce
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder

Coat chicken pieces in dry mixture; reserve leftover mixture. Refrigerate coated chicken at least 1 hour. Coat chicken in leftover flour mixture. In a saucepan, heat olive oil, hot sauce, pepper, and garlic powder. Deep fry chicken, 10 pieces at a time, in 375 degree oil for 13 minutes. Drain chicken on paper towels. Place chicken in Tupperware bowl. Pour half the hot sauce mixture over chicken (first 10 pieces), cover and toss to coat. Repeat with second batch of chicken.

Wings can be frozen and reheated in 400 degree oven for 10 minutes.

Back to Top

White Truffle Potato Salad


  • 2 lbs Potatos
  • 1/2 Cup Celery, chopped
  • 1/2 Cup fresh Chives, chopped
  • 2 Cups Chicken Broth
  • 1/2 tbsp Lemon Juice
  • 1 Tbsp White Truffle Oil
  • Sea Salt and Fresh Ground Pepper to taste


  • Boil potatoes, drain, cool and slice. Place in large bowl. Boil chicken broth until reduced to 1/2 c, about 15 minutes. Pour over potatoes, toss. Add onions, celery and chives, toss. Mix lemon juice and truffle oil, pour over potatoes, season with salt and pepper and serve.

Back to Top

Asparagus Prosciutto Rolls

These rolls are the best finger food. Easy to make and extremely tasty and best served by the fire with a good glass of red wine.

3 Tablespoons Basil Olive Oil
1 Tablespoon Strawberry Balsamic
1/2 Tablespoon Dijon Mustard
1 Glove Crushed Garlic
1 Tablespoon Minced Fresh Chives (salt/pepper to taste)
3 thin slices Prosciutto (cut in half crosswise)
3 Tablespoons Cream Cheese or Goat Cheese (divided)
18 stalks asparagus, blanched.

Combine the Basil Olive Oil, Balsamic, Mustard, and Garlic in a bowl; whisk well. Stir in the Chives, Salt and Pepper. Spread each piece of Prosciutto with 1/2 tablespoon of cheese. Roll 3 stalks of Asparagus in each half of Prosciutto. Top with Vinaigrette. Serve at room temperature.

Back to Top

Salad Nicoise

For the dressing:

6 Tablespoons Garlic Extra Virgin Olive Oil
1 Tablespoon Oregano Balsamic vinegar

For The Salad:
4 ounces green beans, trimmed
4 ounces mixed salad greens
½ small cucumber, thinly sliced
4 ripe tomatoes, quartered
7-ounce can tuna in oil, drained
2-ounce can anchovies, drained
4 eggs, hard-boiled
½ bunch radishes, trimmed
½ cup small black olives
flat-leaf parsley, to garnish

To make the dressing, whisk together the oil, garlic and vinegar and season to taste with salt and pepper.
Halve the green beans and cook in a saucepan of boiling water for 2 minutes, until only just tender; drain.
Mix the salad greens, cucumber, tomatoes and green beans in a large, shallow salad bowl. Flake the tuna. Halve the anchovies lengthwise, Shell and quarter the eggs.
Sprinkle the radishes, tuna, anchovies, eggs and olives on the salad. Pour the dressing over and toss together lightly. Serve garnished with parsley.

Back to Top

Sensational Summer Salad

1 medium sized ripe watermelon... cubed or using a fruit baller.
1/2 cup of crumbled feta cheese
1 tsp. fresh ground black pepper
Any of our Balsamic Vinegars to taste.

In a large bowl add watermelon, feta cheese and black pepper. Drizzle a generous amount of your favourite Balsamic flavour and gently toss to mix. Also fun to try is with a drizzle of our Blood Orange Extra Virgin flavoured Olive Oil!

Back to Top

SPICY Sweet Potatoes

3 large sweet potatoes, peeled and cut into 1 inch cubes (about 6 cups)
2 tablespoons Chipotle olive oil
2 tablespoons brown sugar
½ teaspoon salt
¼ teaspoon cayenne pepper

In a zip-top plastic bag, toss potatoes and oil.

Combine remaining ingredients; add to bag; toss to coat.

Transfer to a greased 11x7 inch baking dish.

Bake, uncovered, at 375 degrees for 40-45 minutes or until potatoes are tender, stirring every 15 minutes.

Back to Top

Salted Fingerling potatoes and truffle butter

8 fingerling potatoes
¼ cup mild olive oil
Kosher or sea salt and cracked black pepper
½ pound unsalted butter, softened
¼ truffle oil
juice of ½ lemon
¼ cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh flat leaf parsley

Preheat oven to 400°F
In a bowl, toss the potatoes with the olive oil and salt and pepper to taste. Spread the potatoes in a baking pan and roast for 40 to 50 minutes, until tender when pierced with a fork.
Meanwhile, in the bowl of an electric mixer, fitted with the paddle attachment beat the butter, truffle oil and lemon juice on medium speed until well mixed. Season with salt and pepper to taste.
Lay a piece of plastic wrap on the countertop and scrape the truffle butter onto the center. Wrap the butter in plastic.
Remove the potatoes from the oven and cut a lengthwise slit in each potato. Pinch the ends of the potatoes so the slit opens.
Top each potato with a teaspoon of truffle butter, some cheese, chives, parsley.
Refrigerate or freeze butter you do not use.

Back to Top

Asparagus with Vanilla Balsamic Drizzle

Serves 4 to 6

1 pound asparagus, ends trimmed
2 tablespoon vanilla balsamic vinegar
1 tablespoon Mission olive oil
¼ cup toasted pine nuts
Pinch salt

Bring a large pot of salted water to boil. Also prepare an ice bath.

Submerge the asparagus stalks in the water and boil just until tender, about 90 seconds. Remove the stalks from the boiling water and plunge into the ice bath. Drain once cool.

(Blanching and shocking the asparagus cooks it to the desired level and allows the asparagus to retain its bright green color. If serving warm immediately, you can skip this step although it’s also fine to reheat the asparagus quickly in the microwave.)

In a small bowl, whisk together the vanilla balsamic vinegar, olive oil and salt. Drizzle the mixture over the hot or cold asparagus. Add the pine nuts.

Back to Top

Truffled Deviled Eggs

Makes 2 dozen appetizer servings

1 dozen hard boiled eggs, cooled, shelled & Halved
3 tablespoons black or white truffle oil
1 teaspoon fresh squeezed lemon juice
2 large raw egg yolks*
½ cup delicate, buttery extra virgin olive oil, such as Fresh Fruits Manzanillo
½ cup grape seed oil or other neutral oil such as safflower or sunflower
1 large garlic clove
Sea salt to taste
1 pinch white pepper
1 dozen cooked egg yolks reserved from hard boiled eggs

Prepare the hard boiled eggs.

While eggs cool, in food processor or blender, add egg yolks, garlic, and lemon juice. Slowly add truffle oil and olive oil and grape seed oil to form an emulsion. Season to taste and refrigerate.

With a fork, mash the dozen cooked egg yolks and blend thoroughly with ½ cup of truffle aioli. Add more to taste if desired. Pipe or fill the hard boiled egg whites with the egg yolk mixture. Refrigerate until cool or up to 6 hours. Serve with finely chopped parsley or minced chives as a garnish.

Back to Top

Asiago & White Truffle Mashed Potatoes

6 pounds Yukon Gold potatoes, unpeeled
1 stick (8oz.) unsalted butter
2 medium cloves garlic
1 cup half & half
1 tablespoon White Truffle Oil
1 cup grated Asiago Cheese
Sea salt & fresh cracked black pepper to taste
Optional: Finely minced, fresh chopped flat leaf parsley for garnish

Dice potatoes, making sure all are relatively the same size. Place in a large saucepan add the salt, and cover with hot water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes are tender throughout when poked with a fork.

Heat the half-and-half, butter and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside. Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream-butter mixture, grated Asiago and truffle oil. Stir to combine.

Let stand for 5 minutes so that mixture thickens and then serve.

Back to Top

Homemade Chinese Char Siu Bao (Baked Pork Buns)

Makes 16 pork buns

For the Chinese BBQ Pork:
1 pound boneless pork ribs, trimmed of excess fat
1 Tbs. soy sauce
1 Tbs. Roasted Sesame Oil
1 Tbs. Honey Ginger White Balsamic
2 Tbs. oyster sauce
2 Tbs. ketchup
2 Tbs. dark brown sugar

For The Dough:
1 cup warm milk
¼ cup warm water
2 large eggs, (one reserved for egg-washing the dough)
3 tbs. grapeseed, safflower, peanut or sunflower oil
2 Tbs. granulated sugar
½ tsp. salt
3 ¾ cups all-purpose flour
2 ¼ tsp. dry instant yeast

For The Filling:
1 Tbs. safflower, sunflower, peanut or grapeseed oil
1 tsp. Roasted Sesame Oil
1 Tbs. fresh grated ginger
1 Tbs. crushed garlic
½ medium onion diced fine
½ cup water
1 Tbs. oyster sauce
1 Tbs. soy sauce
1 Tbs. plum sauce
1 tbs. Honey Ginger White Balsamic
2 tsp. corn starch


For Pork:
Mix all the ingredients together in a plastic zip-lock bag and marinate the pork for a minimum of 4 hours or overnight. Preheat the oven to 375°F and roast the pork on a baking rack for 2 hours, basting twice with the reserved marinade in the bag. Proceed to making the dough once the pork is in the oven. After two hours, remove from the oven and allow to cool. Cut in to small ¼ inch pieces and set aside.

For Dough:
If using a bread machine to make the dough, follow the manufacturers directions. If making the dough in a mixer or by hand, mix all the wet ingredients together in a large bowl. Add the sugar and salt and whisk to combine. Combine the flour and yeast and mix in to the wet ingredients. Knead for up to three minutes and then allow to double in volume for up to two hours, covered in a warm place.

After making the filling below, preheat the oven to 350°F and divide the dough in two equal pieces and roll into 10” long ropes. Cut each rope in to 8 pieces. Shape the pieces in to balls and then roll out in to round pancake shapes. Place two tablespoons of the filling in to the center of each dough circle. shape the dough around the filling pinching the edges to seal. Place seal side down on to a parchment lined baking sheet. Brush with a beaten egg and bake for 25 minutes.

For The Filling:
Mix together all the sauces, water and cornstarch together in a small bowl. In a wok or saute pan over medium flame, heat the vegetable oil. Add the diced onions and saute until tender and translucent but not browned. Add the garlic and ginger and cook for another minute. Add the diced pork and the sauce mixture. Cook until thickened and heated through.

Back to Top

Spanish Tortilla with Caramelized Onions, Thyme & Picual EVOO Aioli

Ingredients for Tortilla:
3 pounds of waxy potatoes sliced 1/8" thick, such as Yukon or Red Bliss
9 large eggs, beaten
1 large sweet onion sliced thin, such as Maui
1 teaspoon fresh thyme leaves
Sea salt & fresh cracked pepper to taste
Ultra Picual Extra Virgin Olive Oil

Ingredients for Aioli:
2 large egg yolks
1 cup fruity extra virgin olive oil such as Ultra Picual Extra Virgin Olive Oil
2 garlic cloves, crushed
2 tablespoons fresh squeezed lemon juice
1 teaspoon sea salt

For Tortilla:
Heat 4 tablespoons of olive oil over medium-high heat in a 12" cast iron skillet. Add the sliced onions and saute until light brown in color add the thyme and saute for another minute. With a slotted spoon remove the onions and thyme and mix them in to the beaten eggs. Season the egg-onion mixture with sea salt and pepper. Heat the oven to 375°F. With the oil remaining in the skillet, lightly season the potato slices with a sprinkle of sea salt and pepper and layer the slices in concentric circles at the bottom of the skillet. Continue layering until all potatoes are used. Brown the bottom layer of potatoes over medium heat-high for 2 minutes being careful not to burn the potatoes. Pour in the egg-onion mixture over the potatoes and cover the skillet with a lid. Place the covered skillet in to the preheated oven for 10-15 minutes until the egg layer on top is golden brown and the potatoes are tender. Invert the tortilla on to a platter and serve warm or allow to cool to room temperature. Serve with aioli.

For Aioli:
Add the egg yolks and sea salt to the bowl of a food processor or in to a blender. While processing, slowly drizzle in the olive oil. Stop the machine and scrape down the sides if necessary. Once all the oil has been added, pour in the lemon juice and process until combined. Check for seasoning.

Back to Top

Insalata Caprese

When you start off with the finest, freshest ingredients possible, they speak for themselves. In my opinion, there is no better way to highlight the quality and cooperation of balsamic and extra virgin olive oil than to make an insalata caprese. In this simple, no-cook application the ingredients must be superlative. Only the finest summer heirloom tomatoes, fresh extra virgin olive oil and Traditional Balsamic will suffice. Fresh basil can be made in to a chiffonade or used as a whole sprig. I used Mozzarella di Bufala sliced thin and layered with similarly sliced heirloom tomatoes and a sprig of basil straight from the garden. A drizzle of fresh extra virgin olive oil, a few drops of traditional balsamic vinegar and a sprinkle of sea salt completes the presentation.

Back to Top

Grilled Radicchio & Hearts of Romaine with Shaved Pecorino

Serves 4-6 as a side

⅓ cup Tuscan Herb extra-virgin olive oil
¼ cup Grapefruit or Cranberry-Pear White balsamic vinegar
6 garlic cloves, chopped
½ teaspoon dried crushed red pepper
4 large heads of radicchio, each cored & quartered
4 hearts of romaine
¼ cup shaved pecorino

Whisk oil, vinegar, garlic, and crushed red pepper in large bowl. Add radicchio and romaine and toss to coat. Marinate 20 minutes.

Prepare barbecue (medium heat).

Drain marinade into small bowl. Place radicchio and romaine on grill; sprinkle with kosher salt and fresh cracked pepper. Grill radicchio and romaine until edges are crisp and slightly charred, turning occasionally, about 6 minutes.

Transfer to serving platter. Drizzle with reserved marinade and sprinkle with cheese shavings.

Back to Top

Spring Trifle with Butter & Lemon Extra Virgin Olive Oil & White Peach Balsamic

Makes 2 cakes - Serves 10 -12 generously

For The Pound Cake:
3 ¼ cups + 2 tbs. all-purpose flour
1 tablespoon sea salt
2 sticks softened unsalted butter, plus more for pans
½ cup Lemon Extra Virgin Olive Oil
½ cup sour cream
2 cups sugar
1 teaspoon pure vanilla extract
9 large, room-temperature eggs
2 tablespoons sanding sugar

For the Lemon Curd:
¾ cup freshly squeezed lemon juice
1 tablespoon lemon zest
2 teaspoons cornstarch
2 whole large eggs plus 2 large yolks
4 Tbs. of Butter Extra Virgin Olive Oil
1 cup granulated sugar

Chantilly Cream:
2 cups heavy whipping cream, chilled
⅓ cup granulated sugar
2 teaspoons good quality vanilla extract

Fresh Berries:
2 pints of fresh berries such as strawberries (halved), black berries, raspberries and or blueberries
½ cup Peach White Balsamic

For Pound Cake:
Preheat oven to 325°F. Butter two 5-by-9-inch loaf pans. Combine 3 ¼ cups flour and salt in a bowl.
Cream butter, sour cream, and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
Lightly beat eggs with the lemon extra virgin olive oil, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.
Before baking, sprinkle sanding sugar over each cake. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.

For lemon Curd:
Whisk together lemon zest, juice, sugar, cornstarch, eggs, and yolks in a medium saucepan and bring to a boil over medium heat, whisking constantly. Boil, for 2 minutes while whisking constantly. Remove from heat and whisk in the butter extra virgin olive oil until smooth.

Chantilly Cream:
In the bowl of a mixer, whip cold cream to light peaks. Add sugar and vanilla and mix until well incorporated.

For Berries:

Macerate (soak) the fresh berries in the peach white balsamic for 15 minutes before assembling the trifle.

To Assemble the Trifle:
Cut one pound cake loaf in to one inch cubes. Add ⅓ of the pound cake cubes to the bottom of your trifle dish. Use a pastry brush to dab Peach White Balsamic on to the pound cake. Next, layer with ½ cup of lemon curd. Arrange ⅓ of the berries decoratively along the perimeter of the trifle dish, covering the layer of lemon curd. Add ½ cup of the chilled Chantilly cream over the berries. Repeat these layer two more times ending with a layer of Chantilly cream on top. Allow the trifle to rest, covered and chilled, for three hours before serving Garnish with fresh berries and a mint sprig.

Back to Top

Arugala Salad w. Dark Chocolate Vinaigrette

Yields 2 Servings

12 oz arugala, washed
2 tablespoons Dark Chocolate balsamic vinegar
2 tablespoons extra virgin olive oil
1 tablespoon honey
1 tablespoon minced shallot
1/4 cup candied pecans
sea salt & pepper to taste


Whisk balsamic, olive oil and honey together in a small bowl. Combine remaining ingredients and toss with dressing in a large mixing bowl.

Divide and enjoy.

Back to Top

Traditional Shrimp Scampi

Yields 4-6 Servings

2 pounds shrimp, peeled and deveined – tails left on
sea salt and freshly ground black pepper, to taste
Garlic olive oil
1 small onion, sliced thinly
1 tablespoons chopped garlic
1 lemon, juiced
1/2 cup dry white wine
1/2 cup shrimp stock
2 tablespoons cold butter
2 tablespoons chopped parsley leaves
lemon slices, for garnish

Season the shrimp thoroughly with sea salt and pepper. Heat a large saute pan over medium-high heat. When the pan is hot, add enough olive oil to lightly coat the pan. Add the shrimp and quickly saute until just starting to turn pink, but not cooked through. Remove from the pan and set aside. Add the onions and saute just until they begin to soften, about 3 minutes. Add the garlic and cook another 30 seconds. Add the lemon juice, white wine, and stock, and reduce by 2/3, about 5 minutes. Add the shrimp back to the pan and swirl in the butter.

Finish with the parsley and check for seasoning. Garnish with lemon slices .

Back to Top

Asparagus with Vanilla Balsamic Drizzle

Yields 4-6 Servings

1 pound asparagus, ends trimmed
2 tablespoon aged vanilla balsamic vinegar
1 tablespoon Manzanillo olive oil
1/4 cup toasted pine nuts
Pinch salt

Bring a large pot of salted water to boil. Also prepare an ice bath.

Submerge the asparagus stalks in the water and boil just until tender, about 90 seconds. Remove the stalks from the boiling water and plunge into the ice bath. Drain once cool.

(Blanching and shocking the asparagus cooks it to the desired level and allows the asparagus to retain its bright green color. If serving warm immediately, you can skip this step although it’s also fine to reheat the asparagus quickly in the microwave.)

In a small bowl, whisk together the vanilla balsamic vinegar, olive oil and salt. Drizzle the mixture over the hot or cold asparagus. Add the pine nuts.

Back to Top

Cinnamon-Pear Balsamic Roasted Sweet Potatoes

Yields 4-6 Servings

4 medium sweet potatoes, peeled and each cut
lengthwise into 8 wedges
1/3 cup Cinnamon-Pear Balsamic
2 tablespoons All Natural Organic Butter Extra Virgin Olive Oil
3/4 teaspoon kosher salt or sea salt

Heat oven to 400F. Cut a piece of parchment paper to fit the bottom of a cookie sheet.

Thoroughly shake or whisk together the Cinnamon-Pear Balsamic and Butter Extra Virgin Olive Oil. In a large bowl toss to liberally coat the sweet potato wedges with the emulsified balsamic-olive oil mixture.

Arrange the potato wedges on the parchment paper lined pan in a single layer, without over-crowding. Sprinkle with sea salt and roast for 45 minutes until tender and the balsamic glaze has caramelized.

Back to Top

Fennel Slaw w. Blood Orange Dressing

Yields 4-5 Servings

2 bulbs fennel
1 head small napa cabbage
1 clove minced garlic
2 tablespoon Blood Orange Olive Oil 1 tablespoon Lemon White Balsamic
2 tablespoon sour cream
1 teaspoon ground star anise
sea salt & ground pepper to taste.

Thinly slice fennel and napa cabbage, best results when using a mandolin or slicer. Combine remaining ingredients till thoroughly mixed, toss with sliced fennel and cabbage. Use this to accompany fresh fish, sweet babyback ribs, or anything else you can imagine. A Perfect picnic snack.

Back to Top

Vietnamese Fresh Shrimp Spring Roll

Here's a recipe that embodies spring. It's Easy, light, healthy, and delicious. In this application we are using the Honey Ginger White Balsamic Condimento in combination with our Japanese Roasted Sesame Seed Oil for a magnificent flavor explosion.

Yields 6 Servings

Ingredents for Vietnamese Fresh Shrimp Spring Roll:
1 package clear edible rice paper sheets
1/2 lb U20 shrimp (cooked, peeled, deveined, halved)
1 bunch fresh cilantro leaves, washed and dried
1 bunch or bag of fresh baby spinach leaves (washed and dried)
1 cucumber peeled and cut into very, very thin strips
1 carrot peeled and then shaved into long, thin strips
2 green onions, thinly sliced
1 package vermicelli rice noodles
4 tablespoons good quality soy sauce
4 tablespoons + 1 teaspoon Honey Ginger White Balsamic Vinegar
2 teaspoons Japanese Roasted Sesame Seed Oil

Ingredents for Dipping Sauce:
Hoisin Sauce to taste
chopped roasted peanuts
or spicy Vietnamese fish sauce

In a small bowl, toss the shaved carrot and thinly sliced cucumber with two tablespoons of Honey Ginger White Balsamic Vinegar and set aside.

Heat 3 quarts of water to a gentle simmer. Remove the pot from heat and immediately stir in two tablespoons of soy sauce, and two tablespoons of Honey Ginger White Balsamic Vinegaer. Add the vermicelli rice noodles to the seasoned water and allow to sit for 10 minutes until tender. Drain well and toss with an additional 1/2 teaspoon of sesame oil blended with 1/2 teaspoon soy sauce, and 1 teaspoon Honey Ginger White Balsamic Vinegar and set aside.

Drain the carrot and cucumbers and make sure all other veggies and herbs are cleaned, dried, and set out before you start.

In a shallow dish such as a pie plate, mix together 1 cup of warm water with 1 tablespoon soy sauce, and 1 tablespoon of Honey Ginger White Balsamic. Dip a sheet of rice paper wrapper into the seasoned water very quickly, no longer than a second or two (or they will get too soggy) and lay flat on a work surface. On one edge, lay a small handful of noodles, two shrimp halves, some cilantro, a few baby spinach leaves, some cucumber strips, a few pieces of shaved carrot, and a sprinkle of green onions, being careful to not over stuff the roll. Carefully start to roll up eggroll style, tucking in the sides, then continue to roll up-but not too tightly or the spring roll will split.

Combine a few spoonful’s of hoisin sauce with some chopped peanuts to use as a dipping sauce (or serve with prepared spicy fish sauce dip called Nuoc Mam, available at Asian markets). Serve immediately- these do not keep and will harden up in the fridge, so it is best to make just as many as you plan to serve (store any extra unassembled fillings in fridge and roll later).

Back to Top

Garlic Roasted Artichokes

Yields 4

3 lemons, quartered
4 large artichokes
1/3 cup Garlic olive oil
sea salt and freshly ground pepper, to taste

Fill a large bowl with water. Squeeze the juice from the quarters of 1 lemon into the bowl. Working with 1 artichoke at a time, remove the tough outer leaves to expose the light yellow core. Peel the stem end of the artichoke, keeping about 1 inch of the stem intact and exposing the pale, tender core. Trim 1 inch off the top of the artichoke and cut the artichoke in half lengthwise through the center. Using the tip of a spoon, scoop out the furry choke. Add the cleaned artichoke halves to the lemon water. Keep the artichokes in the water until ready to cook; they may be stored in the refrigerator for 1 to 2 days. Just before cooking, spread the artichokes on paper towels, sliced side down, to drain and pat dry.

In a large sauté pan over medium-high heat, warm the olive oil until nearly smoking. Sprinkle the pan generously with salt and pepper. Carefully place the artichokes, sliced side down, in the pan, making sure they lie flat. Season with salt and pepper. Cook, shaking the pan occasionally to keep the artichokes from sticking, until they are evenly browned underneath, 6 to 10 minutes. Using tongs, lift 1 or 2 artichokes up to check for doneness.

Add the quarters of 1 lemon to the pan, place a piece of foil over the pan and cover with a lid. Reduce the heat to medium-low and cook for 5 minutes more. Remove the pan from the heat and keep covered. Let the artichokes cool to room temperature, 30 to 45 minutes.

Transfer the artichokes to a serving platter. Squeeze the juice from the cooked lemon wedges into the pan and whisk to scrape up any browned bits stuck to the pan bottom. Pour the juice over the artichokes, garnish with the remaining lemon quarters and serve.

Back to Top

Provence Grilled Asparagus

Yields 4 Servings

2 pounds jumbo asparagus
2 tablespoons Herbs de Provence olive oil
sea salt and freshly ground black pepper

Heat grill or a grill pan until medium hot. Snap off and discard the tough ends of the asparagus. Place asparagus in a bowl. Drizzle olive oil over asparagus; season with salt and pepper. Grill, turning every few minutes, until tender, about 12 minutes.

Back to Top

Tequila Lime Shrimp

1 ½ pounds large shrimp in peeled and deveined
1 teaspoon kosher salt
2 tablespoons Persian Lime Olive Oil
½ cup white or reposado tequila
¾ cup sour cream
1 scallion, thinly sliced

Toss shrimp with salt and coarsely ground pepper. Heat persian lime evoo in a 12-inch heavy skillet over medium-high heat, then sauté shrimp, turning, until pink and just cooked through, 3 to 5 minutes. Reduce heat and add tequila, then increase heat to medium-high. Tilt skillet over gas burner to ignite tequila (or ignite with a long match; use caution, as flames may shoot up high). Cook, shaking skillet gently once or twice, until flames subside. Remove from heat and stir in sour cream. Serve sprinkled with scallions.

Of course, best served with a chilled glass of tequila for sipping.

Back to Top

Cinnamon Pear Spinach Salad

Yields 2 Servings

12 oz fresh spinach
4 tablespoons Cinnamon Pear balsamic
2 tablespoons extra virgin olive oil
12 strawberries, hulled and sliced
salt and pepper to taste
¼ cup goat cheese
¼ cup toasted pistachios

Toss first five ingredients in a large mixing bowl. Divide on plates and top with goat cheese and pistachios.

Back to Top

Pomegranate Cous Cous Salad

1 ¼ cups water
1 cup couscous, preferably whole wheat
2 cups baby arugula
3 tablespoons Pomegranate balsamic
2 tablespoons olive oil
1 teaspoon lemon zest
½ to 1 teaspoon red pepper flakes
10 basil leaves, torn
salt to taste

In a medium saucepan, bring water to a boil; stir in couscous. Immediately remove pot from the heat, cover and set aside for 10 minutes. Uncover, transfer couscous to a large bowl and fluff with a fork; set aside to let cool to room temperature.

Add arugula, pomegranate balsamic, oil, zest, pepper flakes, basil and salt and toss gently to combine. Serve salad at room temperature.

Back to Top

Roasted Potatoes w. Truffle Caramelized Onions

Yields 4 Servings

1 pound small, new potatoes, scrubbed, quartered
1 large yellow onion, peeled, thinly sliced
3 Tbsp extra virgin olive oil
sea salt and freshly ground black pepper, to taste
½ teaspoon, or more if desired of White Truffle oil

Preheat oven to 400°F. Put onions and potatoes in a sturdy roasting pan. Pour olive oil over them and toss well to coat. Liberally sprinkle salt and pepper over the potatoes and onions. Spread the potatoes out so they are in a single layer in the pan. Place in oven. Cook for 40 minutes or until the potatoes are lightly browned and cooked through.

Place potatoes and onions in a serving dish. Sprinkle well with truffle oil. Toss to coat.

Back to Top