Ingredients 2 pounds chicken wings 4 slices ginger3 scallions, thinly sliced 4 tablespoons Drizzle Garlic Olive Oil 1/2 cup Drizzle Tangerine Dark Balsamic 1/4 cup honey1/2 tablespoons light soy sauce1 teaspoon Drizzle Japanese Toasted Sesame Oil Instructions Rinse chicken wings and pat dry. In a large shallow bowl or ziplock bag add all the ingredients, reserving 2 tablespoons Drizzle Garlic Olive Oil. Add the wings and toss well to coat. Cover and marinate the wings in the refrigerator for at least 2 hours or up to 8 hours. Remove wings from marinade and pat dry. Heat a large (preferably non-stick) sauté́ pan (12"+) over medium heat. Add 2 tablespoons of Drizzle Garlic Olive Oil to the pan. Add...
Ingredients 2 cups cold leftover mashed potatoes 1–1¼ cups all-purpose flour (start with 1 cup) 1 egg, lightly beaten ½ tsp salt ¼ cup Drizzle Milanese Gremolata Olive Oil 1 large shallot, finely minced 2 cloves garlic, minced ¼ cup white wine OR vegetable broth 2 Tbsp butter Salt & pepper to taste Optional: lemon zest or Parmesan Instructions Break up the cold mashed potatoes with your hands or a fork so they’re light and not densely packed. Add the egg and salt, gently mixing to combine. Sprinkle in 1 cup of flour and fold the mixture until a soft dough forms, adding up to 1/4 cup of flour only if the dough feels sticky. Divide the dough...
Chicken & Spinach Pomegranate Salad 1 pound chicken breasts1 tablespoon Drizzle Extra Virgin Olive Oil1 tablespoon lemon juice1 tablespoon fresh rosemary chopped finely1 tablespoon fresh thyme chopped1 tablespoons fresh sage choppedSalt to tastePrepare the chicken by marinating it in a bowl with olive oil, lemon juice, salt and herbs. Marinate for at least 30 minutes.Grill the chicken on a grill pan, about 8 minutes per side, until browned and cooked through. Slice chicken.Dressing1/4 cup Drizzle Extra Virgin Olive Oil4 tablespoons Drizzle Pomegranate Dark Balsamic Freshly squeezed juice of 1 orange1 teaspoon dijon mustardsalt and pepper to tasteWhisk together all vinaigrette ingredients until well blended. Spinach Salad8-9 ounces baby spinach3/4 cup pomegranate arils1/4-1/2 cup (30-60g) feta cheese candied pecans Toss together...
Pasta with Wild Mushroom & Sage Olive Oil & Parmigiano Reggiano 4 tablespoons Drizzle Wild Mushroom & Sage Olive Oil 6 fresh sage leaves, cut in thin strips 2 oz. pancetta thinly sliced (optional) 1 tablespoon fresh lemon juice 1/3 cup grated Parmigiano Reggiano kosher salt and fresh ground pepper to taste. 12 oz. dry pasta of choice, cooked al dente in lightly salted water Directions While your pasta cooks add the olive oil to a large saute pan over medium heat. Add sage leave strips and (pancetta if using). Fry for a couple of minutes until the sage and pancetta strips are crispy but not burnt. Add the lemon juice and whisk. Set aside. Drain the pasta but leave a fair amount of cooking...
Ingredients
2 cups shredded cabbage (mix of purple and green)
1 cup shredded carrots
½ red bell pepper, thinly sliced
2 scallions, thinly sliced
2 tablespoons Drizzle Garlic Chive White Balsamic
1 tablespoon Drizzle Basil Olive Oil
1 teaspoon honey or agave
salt and pepper to taste
Directions
In a small bowl, whisk together balsamic, olive oils, honey, salt, and pepper.
Toss with all slaw ingredients until well coated.
Let sit for 10 minutes before serving allowing the flavors to meld.
