Filling2 lbs apples, cored, peeled, & sliced ¼” thick¼ cup light brown sugar1 Tbsp Drizzle Cara Cara Orange Vanilla White Balsamic1 Tbsp all-purpose flour½ tsp ground cinnamon½ tsp salt Crisp Topping: 9 Tbsp unsalted butter, melted1 tsp Drizzle Cara Cara Orange Vanilla White Balsamic¾ cup all-purpose flour1 cup old fashioned oats½ cup light brown sugar, tightly packed½ tsp baking soda½ tsp salt¾ tsp ground cinnamon Instructions:Preheat oven to 375°F, lightly oil a 9×9 or 11×7 glass baking dish with Drizzle EVOO. To make the filling, in a large bowl, combine the sliced apples, brown sugar, Drizzle Cara Cara Orange Vanilla White Balsamic, flour, cinnamon, and salt. Stir until the apples are well coated. Set aside. To make the topping, in...
This salsa is fresh, fiery, and fabulous! The apricot sweetness meets the peppery heat of our Drizzle Madagascar Peppercorn Olive Oil, while the Drizzle Apricot White Balsamic adds an unexpected tang. It’s perfect for dipping, scooping, and adding a little zing to everything it touches! I N G R E D I E N T S : 1 cup diced apricots (about 2-3 apricots) 1/2 cup diced red bell pepper 1/4 cup diced red onion 1 tbsp Drizzle Madagascar Black Pepper Olive Oil 1 tbsp Drizzle Apricot White Balsamic 1 tbsp fresh lime juice 1 tbsp chopped cilantro salt and pepper, to taste I N S T R U C T I O N S : In a medium bowl, combine the...
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...
