A healthy, cool, hearty, delicious, Mediterranean Diet inspired meal that has a little something for everyone… what more could we ask for? Rachel’s Smoked Salmon Nicoise Salad 3 cups organic baby spinach 1 small head of organic romaine, trimmed, leaves left whole 4 large eggs, hard boiled, cooled, peeled, halved 1 English or hot house …
Ingredients 4 pounds chicken “party” wings 2 tablespoons Garlic Olive Oil (or olive oil of your choice) 1/2 teaspoon black pepper 3/4 cup Blackberry Ginger Balsamic Vinegar 1/4 cup soy sauce Directions Combine soy sauce, balsamic, pepper, olive oil and wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight. Preheat …
Ingredients: 4 – 2″ thick steaks: use either strip, porterhouse, t-bone or tenderloin steaks weighing about 8 oz. eachKosher salt and freshly ground black pepper 4 sprigs thyme or rosemary (optional) 2 garlic cloves (optional) 2 shallots, thinly sliced (optional) 3 tablespoons olive wood smoked olive oil Directions: Set the Sous-Vide cooker to 130ºF (54.4ºC). …
Read moreSous-Vide NY Strip Marinated with Olive Wood Smoked Olive Oil
Ingredients: 3 cups (1 pound) whole raw almonds 2 tablespoons Olive Wood Smoked Olive Oil 1 teaspoon fine sea salt 1 teaspoon fresh or dried rosemary leaves, crushed Directions: Preheat oven to 350°F. In a medium bowl, toss together all ingredients until almonds are well coated. Spread the almonds in a single layer onto a …
Read moreSmoky Almonds Roasted with Olive Wood Smoked Olive Oil
Ingredients: 1 pound dark chocolate chips or whole bars chopped coarsely 1 cup heavy cream 1/2 cup milk 2 Tbs. Blood Orange Agrumato Olive Oil 1 Tbs. Fresh Orange Zest 1 teaspoon vanilla extract Pinch kosher salt 2 tablespoons Tangerine Dark Balsamic or Traditional, Vanilla, Cherry, etc… Cookies, Fruit, marshmallows or pound cake, for serving …
Read moreDark Chocolate Fondue with Blood Orange Agrumato & Aged Balsamic
Ingredients: 3 Pound Tri-Tip 3/4 Cup Tuscan Herb Olive Oil 3/4 Cup Pomegranate Balsamic Vinegar Heaping teaspoon French mustard Directions: Blend olive oil, vinegar, & mustard. Refrigerate 4-hours redistributing juices every hour. Grill to desired doneness.