What elevates these simple radishes is our Butter Olive Oil & Black Truffle Salt.
INGREDIENTS
2-3 Bunches of radishes, trimmed, seemed, rinsed & dried
1 cup Butter Olive Oil
1/2 Tbsp. Truffle Salt
Simply toss the radishes in Butter Olive Oil & Truffle Salt place on a pre-heated sheet pan and roast at 375 degrees for 10-15 minutes until nice and caramelized.
INGREDIENTS2 zucchini squash, sliced 1/4”2 yellow squash, sliced 1/4” 2 Egg plant, sliced 1/4” 5-6 tomatoes, sliced 1/4” 2 Tbsp. #extravirginoliveoil (your favorite or whatever is freshest) 1 yellow onion, sliced 3 garlic cloves, chopped 1 cup basil, chiffonade1qt. Your favorite marinara sauce 1/4 cup #HerbsdeProvenceOliveOil1oz #ItalianDippingBlend 3-4 springs fresh thyme or 1/2 Tbsp. Dried Salt & Pepper DIRECTIONS 1. Sauté onions & garlic with olive oil until slightly translucent. Add marinara and bring a low simmer, add basil and set aside. 2. Cut vegetables, evenly to 1/4” with a sharp knife or a mandolin. Lay vegetables out on a sheet pan and season with #ItalianDippingBlend, Drizzle with half the #HerbsdeProvenceOliveOil and thyme sprigs. 3. In a baking dish or a round...
1 pound fresh wild salmon fillet(s) 1 bunch of thin, tender asparagus, woody stems discarded, 1 pound pasta cooked al dente 1 thinly sliced shallot 1 clove minced garlic 1/2 cup crisp, dry white wine 2 cups heavy cream 5 tablespoons Drizzle Wild Fernleaf Dill Olive Oil 3 tablespoons fresh squeezed lemon juice 1 tablespoon fresh dill 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...
