1 cup packed fresh basil leaves, washed and dried
1 cup packed fresh baby spinach leaves, washed and dried
1/2 cup grated Pecorino Romano cheese
3 cloves of garlic, peeled
1/2 cup Drizzle Extra Virgin Olive Oil
1/4 cup toasted pine nuts (optional)
2 teaspoons kosher salt or to taste
Directions
In the jar of your blender add the salt, garlic, spinach, and basil followed by the cheese, nuts, and olive oil. Process on low until smooth, about 10-15 seconds, stopping the machine to scrape down the sides as necessary. Prepare your favorite cut of pasta and toss the strained, hot pasta with the pesto.
Makes about 2 cups of pesto
1/2 cup chopped red onion
2 cups sliced mushrooms
2 tablespoons Drizzle Extra Virgin Olive Oil
1/2 teaspoon sea salt
2 tablespoon honey
2 tablespoons mustard
1/4 cup Drizzle Roasted Walnut Oil
2 qts. (5 oz.) loosely packed baby spinach leaves
1/4 cup coarsely chopped roasted walnuts
Sauté onion and mushrooms in olive oil in a large frying pan over medium-high heat until softened
and starting to brown, about 4 minutes. Remove from heat. Add salt, honey, and mustard to warm
pan, whisking to combine. Slowly whisk in Drizzle Roasted Walnut Oil. Set aside.
Put spinach in a large bowl. Pour dressing on top and toss gently. Sprinkle with walnuts.
10 oz. Heavy Cream4 oz. Drizzle Espresso Balsamic1 pound (about 2 cups) semi-sweet chocolate chips 3 Tbs. unsalted butter cut in to small pieces1/4 tsp. sea salt1/2 tsp. vanilla extractButter a 9x13" baking pan and line with parchment that overhangs the sides. In a metal bowl or double boiler, add all of the ingredients except the salt. Set over a pot of gently simmering water, stirring constantly until the chocolate has completely melted. The mixture will be very thick. Pour in to the prepared pan. Allow to cool to room temperature and cut in to squares. Sprinkle a few grains of sea salt on each square.Makes about 3 pounds of fudge.
For The Pears 4 medium, firm pears such as Bosc or D'Anjou peeled, cored and halvedA bottle of fruity red wine such as Malbec or Pinot1 cup Drizzle Vanilla Balsamic 2 star anise1 cinnamon stick1 cup granulated sugar For The Mascarpone 1 8oz. container mascarpone2 tablespoons heavy cream 3 tablespoons honey1 teaspoon ground cinnamonIn a medium, heavy saucepan mix the red wine, balsamic, sugar, cinnamon stick and star anise. Bring to a simmer and reduce by 1/3 (about 15 minutes). Place the pear halves in to the hot poaching liquid and simmer for 25 minutes or until the pear halves are vivid red and tender when pierced with a knife tip. Chill the pears in the poaching liquid. Meanwhile, make the honey-mascarpone. Using a...
INGREDIENTS:
4 medium sweet potatoes, peeled and each cutlengthwise into 8 wedges1/3 cup Drizzle Cinnamon Pear Balsamic
2 tablespoons Drizzle Butter Olive Oil 3/4 teaspoon kosher salt or sea salt
PREPARATION:
Heat oven to 400F. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan. Thoroughly shake or whisk together the Cinnamon Pear Balsamic and Butter Olive Oil. In a large bowl toss to liberally coat the sweet potato wedges with the emulsified balsamic-olive oil mixture. Arrange the potato wedges on the parchment paper lined pan in a single layer, without over-crowding. Sprinkle with sea salt and roast for 45 minutes until tender and the balsamic glaze has caramelized.
