4 cups rolled "old fashioned oats" not instant 1 cup cashews 3/4 cup shredded sweet coconut 1/4 cup dark brown sugar 1/2 cup maple syrup 1/2 cup Drizzle Whole Fruit Blood Orange Olive Oil 3/4 teaspoon sea salt Preheat oven to 250 degrees F. In a large bowl, combine the oats, cashews, coconut, brown sugar and salt. Whisk to combine the blood orange olive oil and maple syrup. Pour evenly over the oat mixture and toss to thoroughly distribute. Spread the mixture on to two rimmed baking sheets and bake, stirring every 20 minutes to ensure even browning. Granola will be done when it’s golden brown and well toasted. Remove from oven and transfer into a large bowl. Add...
Lemon and Dill White Bean Spread
3 - 15.5 oz cans of white cannellini beans, drained (or 2.5 cups cooked cooled beans, drained) 2 cloves fresh garlic 1/3 cup Drizzle Wild Fernleaf Dill Olive Oil 1 Tablespoon fresh squeezed lemon juice Sea salt to taste Place the beans, garlic, dill olive oil and lemon juice in the bowl of a food processor or blender and process until creamy and smooth. Adjust seasoning based on the salt level of the beans. Refrigerate until the bean spread becomes a bit thick. Serve with Flatbread, Pita, or Naan
BLACKBERRY-GINGER BALSAMIC GLAZED WINGS Ingredients4 pounds chicken "party" wings2 tablespoons Drizzle Garlic Olive Oil (or olive oil of your choice)1/2 teaspoon black pepper3/4 cup Drizzle Blackberry Ginger Balsamic Vinegar1/4 cup soy sauceDirectionsCombine soy sauce, balsamic, pepper, olive oil and wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight. Preheat an outdoor grill for medium heat. Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes. Place the reserved marinade in a small sauce pot set over medium-low heat, and gently simmer until reduced by half, approximately 5 minutes. Place grilled wings in a...
CHOCOLATE BALSAMIC CHICKEN MOLE Ingredients 4 tablespoons Drizzle Extra Virgin Olive Oil5 pounds skinless boneless chicken thighs4 cups low-salt chicken broth 1 cup Drizzle Dark Chocolate Balsamic 1 1/4 pounds onions, sliced1/2 cup shelled pumpkin seeds6 large garlic cloves, sliced4 teaspoons cumin seeds4 teaspoons coriander seeds4 ounces dried pasilla chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed1 ounce dried negro chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed1/4 cup dried currants or raisins3-4" strip of orange zest1 1/2 teaspoons dried oregano 1/2 teaspoon cinnamonFresh cilantro for garnish DirectionsHeat 1 tablespoon olive oil in a heavy stock pot over medium-high heat. Season the chicken with with salt and pepper and and sauté in batches until golden brown, about 3 minutes per...
CHIMICHURRI - THE "OTHER PESTO" Directions1 cup firmly packed fresh flat-leaf parsley leaves3 medium garlic cloves3 tablespoons of packed fresh oregano leaves1/3 cup Drizzle Extra Virgin Olive Oil2 tablespoons Drizzle Champagne Wine Vinegar 1 teaspoon sea salt1/8 teaspoon freshly ground black pepper1/2 teaspoon red pepper flakesIngredientsPlace all the ingredients into the bowl of a food processor. Process until finely chopped but stop short of making a fine paste. Scrape the chimichurri into a bowl and adjust the seasonings as desired.This can be served immediately but it benefits from being allowed to sit for a few hours while the flavors meld in the refrigerator. However, if chilled, return to room temperature before serving. Use as a bright counterpoint with roasted or grilled...
