Recipes RSS



Spring Radishes

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. 

Continue reading



Drizzle Ratatouille

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...

Continue reading



Honey and Blood Orange Olive Oil Baklava

1 lb.phyllo dough  For the filling: 6 ounces blanched almonds 6 ounces roasted walnuts 6 ounces roasted pistachios 2/3 cup sugar 1 tablespoon fresh ground cinnamon  1 tablespoon fresh grated  blood orange zest 1 cup + 1 tablespoon Blood Orange Olive Oil   For the syrup: 1 cup honey 1/2 cup water 1 cup fresh squeezed blood orange juice 1 cup sugar 1 cinnamon stick 2" strip of blood orange zest   Instructions: Preheat oven to 350 degrees F and grease the the bottoms and sides of a 9x13 inch pan with Blood Orange Olive Oil. Pulse the nuts with the sugar, orange zest and cinnamon in the bowl of a food processor until finely chopped. Unroll and cut the...

Continue reading



Honey Ginger Moscow Mule

  INGREDIENTS  1 1/2oz Vodka 1/2oz lime juice 1 T Drizzle Honey Ginger White Balsamicice cubes1/2 cup tonic lime wedge and ginger sugar for garnish DIRECTIONS Shake together ice, vodka, lime juice and balsamic. Use the lime wedge to wet the rim of the mug or glass (moscow mules are traditionally served in a copper mug, but if you don't have one on hand, it'll taste just as good in a glass) roll in ginger sugar, add the wedge to the side. Pour the contents of the shaker to the glass Add tonic on top, stir a little to combine.

Continue reading



Maple Balsamic Glazed Ham

Ingredients:  1 whole ham, bone in or boneless, spiral cut works too 1 cup Vermont Maple Balsamic Vinegar  2 tbsp. dijon mustard or whole grain mustard  1 oz. Salmon Rub    1. Preheat oven to 300 degrees.  2. Score your ham, with cross hatch pattern do not go to deep but deep enough where the flavor will penetrate the ham. If you are using a spiral ham disregard this step. Add a little orange juice in a pan set the ham in the pan and cook for 1-1/2 hours. 3. Reduce the balsamic by half on the stove top, be careful not to scorch. Once reduced, mix together mustard & maple balsamic.   4. Remove ham from oven, turn heat up...

Continue reading