Calabrian Pesto Panzanella Salad4 cups crusty French bread, torn into 1” pieces3 cups ripe tomatoes cut into 1” dice8 oz. mozzarella fresca cut or torn into 1” pieces (optional)1/3 cup Drizzle Pesto Olive Oil3 Tablespoons Drizzle Oregano White Balsamic or Drizzle Traditional Aged Balsamic½ cup fresh basil leaves, torn1 teaspoon saltFresh ground pepper to tasteIn a bowl large enough to hold the tomatoes and cheese, combine the Drizzle Balsamic with salt and whisk to combine. Add the Drizzle Pesto Olive Oil and whisk to make a simple vinaigrette. Add the tomatoes and cheese, turning to coat thoroughly with the vinaigrette. Allow to marinate at room temperature for 30 minutes.To plate, in a large bowl, add the torn bread to the...
This Recipe is so Easy and Delicious! Ingredients: 1 puff pastry sheet 8 spears fresh asparagus, trimmed 1 tablespoon dijon mustard 1 tablespoon Drizzle Garlic Olive Oil 1/2 cup grated Gruyere cheese sea salt and freshly ground pepper to taste Directions: Thaw a sheet of puff pastry and roll it out to fir a baking sheet. Preheat oven to 400 degrees. Spread the puff pastry with a this coat of dijon mustard. Toss trimmed asparagus with Drizzle Garlic Olive Oil, sea salt, and freshly ground pepper, let marinate for 5 minutes Sprinkle grated Gruyere cheese on puff pastry Line asparagus spears up on the puff pastry Bake for 20 minutes or until golden brown an Enjoy! Recipe Compliments:...
Strawberry Spinach Salad with Candied Pecans Feta and Balsamic Vinaigrette 1/2 cup Drizzle Strawberry Balsamic 1/2 cup Drizzle Milanese Gremolata Olive Oil 1 Tbsp dijon mustard 1 Tbsp honey Salt and freshly ground black pepper 3/4 cup broken or roughly chopped pecans 1/4 cup slivered almonds 1 1/2 Tbsp brown sugar 1/2 Tbsp butter 10 oz baby spinach 1 lb fresh strawberries , hulled and sliced 5 oz . feta cheese , crumbled 1/3 small red onion , thinly sliced (optional) Add Drizzle Strawberry Balsamic to a small saucepan, bring to a simmer over medium heat and allow to simmer until reduced by half, about 10-15 minutes. Pour into a bowl, add Drizzle Milanese Gremolata Olive Oil, dijon mustard, honey and whisk to blend while seasoning with salt and pepper to taste. Set aside. Add pecans, brown sugar and butter to a small...
Chicken Piccata Ingredients 2 whole lemons 6 6-8 oz boneless skinless chicken breasts 1/2cup all purpose flour seasoned with salt and fresh ground pepper 6 tablespoons Drizzle Milanese Gremolata Olive Oil 1 small shallot - finely minced 3/4 cup chicken broth 3t ablespoons capers - rinsed 3t ablespoons unsalted butter - divided 2 tablespoons chopped Italian flat leaf parsley to taste sea salt & fresh ground pepper Chicken Gather a large oven proof platter and piece of foil for tenting chicken. Pre-heat oven to 180°, with rack in the middle position. Season flour with salt and pepper for dredging chicken on a plate or shallow pan and set aside. Cut 1 lemon in half - trimming ends off - then slice 1/2 into thin half moons....
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...
