Ingredients 1 Cup Polenta style ground cornmeal1 teaspoon garlic powder 2 tablespoons Drizzle Garlic Olive Oil Sea salt and fresh ground pepper to taste Red pepper flakes Additional Drizzle Garlic Olive Oil for finishing Directions Bring 4 cups of lightly salted water to a boil in a medium sauce pot. Gradually add in 1 cup of polenta (cornmeal), and reduce heat to medium.While polenta is cooking, add 1 teaspoon garlic powder, sea salt and fresh ground black pepper, and 2 tablespoons Drizzle Garlic Olive Oil. Reduce to a simmer, stirring occasionally for approximately 20-25 minutes to create a smooth, creamy consistency.When finished cooking, ladle into bowls and and for the finishing touch, drizzle a bit of Drizzle Garlic Olive Oil...
Ready for a refreshing, thirst quenching beverage?!?!?
Try a Drizzle Balsamic Infused Soda!
Place 1 to 2 ounces of your favorite Drizzle Balsamic in a glass, add ice to fill, add 10 to 12 ounces of soda water, seltzer water, or club soda, and stir! Garnish with seasonal fruit! (Optional...try it spiked with an ounce of vodka, rum, or tequila)
A few of our favorites...
Cranberry Pear (Cranberry Pear Balsamic and lemon slice)
Blueberry Lemon Basil (Blueberry Balsamic, Sicilian Lemon Balsamic, Fresh Basil sprig)
Cara Cara Orange Vanilla (Cara Cara Orange Vanilla Balsamic, Orange Slice)
Piña Colada (Coconut Balsamic, Pineapple Balsamic, Fresh Mint sprig)
The color of this pesto is everything you would expect, but one bite will tell you that you're not dealing with the usual pesto suspect, basil. So let's swap it for the cold weather nutritional power house that arugula is. And, when we do it, let's also marvel at the peppery, complex, rich, nutty contribution that arugula will add to your pesto which also includes some of the finest, most nutritious extra virgin olive oil in the world. 10 ounces baby arugula washed and spun 3 medium garlic cloves, peeled 1 teaspoon freshly squeezed lemon juice 1/2 cup hulled, toasted pumpkin seeds 1/2 cup finely grated Pecorino Romano 1 teaspoon Trapani Sea Salt½ teaspoon fresh ground pepper ¾ cup Drizzle...
Growing up in Pasadena, California, we used to love going to Clearman's Northwoods Inn for a delicious meal. The salads were served family style; we loved the tangy, tart yet savory preparation of the Purple Cabbage Slaw. This is our Drizzle take on an iconic salad!
1⁄2 cup Drizzle Extra Virgin Olive Oil
1⁄2 cup Drizzle Barrel Aged Red Wine Vinegar
3 tablespoons sugar
salt to taste
1 teaspoon Drizzle All Purpose Spice Blend
1⁄4 teaspoon black pepper
1⁄2 head purple cabbage, very thinly sliced
Combine oil, vinegar, sugar, salt, spice blend, and pepper and in a bowl. Pour over cabbage; chill for at least 2 hours or overnight.
1/2 cup Drizzle Butter Olive Oil1/2 cup honey 1/2 teaspoon ground cinnamon1/2 teaspoon salt3 cups old-fashioned rolled or steel cut oats1 cup sliced almonds1 cup raisins or other dried, chopped fruit optional Arrange a rack in the middle of the oven and heat to 300°F. Line a rimmed baking sheet with parchment paper; set aside.Whisk together the Drizzle Butter Olive Oil, honey, cinnamon, and salt. Add the oats and almonds and stir to coat. Go ahead and measure the oats and almonds right into the oil mixture — don’t worry if you add a little more oats or almonds — granola is very forgiving. Stir to coat well. Spread the oats out onto the prepared baking sheet. If the granola is clumpy, use a spatula to press it into the pan. Bake for 20 minutes, stirring halfway...
