Updated: Nov 6, 2019
Garden Sage and Thyme
Himalayan Pink Salt
Fresh Cracked Pepper
Prepare steaks with ingredients and cook on grill 3 to 5 minutes per side, or to your desired degree of doneness.
Gemelli Pasta Summer Succotash
1 lb Gemelli Pasta 1 Bell Pepper, Medium Diced (Red or Orange Pepper) 1 Ear of Corn Off The Cob 4-6 Asparagus, Sliced into 1⁄2’’ pieces 1⁄4 lb. Mushrooms Diced 3 Tablespoons of Minced Onions 1⁄2 Teaspoons of Minced Garlic 1⁄4 lb. Snap Peas California Mission EVOO 2 pinches Black Truffle Sea Salt White Truffle Oil (Finishing Oil)
Cook pasta according to directions 7-9 minutes, drain pasta, and toss with 2 tablespoons EVOO. Heat pan with EVOO on medium heat, cook veggies in stages, starting with mushrooms (1-2 min.), followed by peppers, and then add the rest of veggies. Drizzle extra EVOO to coat all veggies evenly.
Add a few pinches of Black Truffle Sea Salt & Fresh Cracked Black Pepper. Sauté veggies until 80% cooked and then add onions and garlic. In large mixing bowl, toss together cooked seasoned veggies with cooked pasta and finish with a light drizzle of White Truffle Oil and shaved manchego cheese.
1 8oz chicken breast, cleaned and trimmed
3 T Mission EVOO
6 pearl onions
1 C medium diced fresh mushrooms (Baby Bella, White Button, Shitake, or Other)
1 C 13 Olives Traditional Balsamic Vinegar
1⁄2 C chicken stock
1 sprig fresh thyme
2 leaves of fresh sage
Season chicken breast with sea salt and fresh cracked pepper. In a medium sauté pan, over high heat, brown the chicken breast in the EVOO on both sides. Remove from pan, then add pearl onions and reduce the heat to medium. Cook onions until they are well caramelized.
Add the mushrooms and more EVOO if needed, in order to lightly coat the mushrooms. Cook until the mushrooms lightly brown.
Next, add the Balsamic Vinegar, chicken stock, and chicken breast back to the pan and cook until chicken is done (approximately 4-7 minutes). At this point evaluate the consistency of your sauce. If it is too thin, remove chicken breast (to not over cook) and continue to reduce the sauce until the desired thickness is achieved. It should coat the back of a wooden spoon. Finish the sauce with herbs and salt and pepper if needed.
Serve with rice, risotto, mashed potatoes, pasta, greens, or bread.
3 T Coratina EVOO
1 small white onion
1 C Bario Rice
1⁄2 C dry white wine (Chardonnay, Sauvignon Blanc)
4-5 C Stock (Vegetable, Chicken, Mushroom)
3 Stocks of White Asparagus
3 Stocks of Green Asparagus
1 T of butter
1 T Tuscan Herb Olive Oil
3-5 T Aged Parmesan Cheese
Start with a medium sized sauté pan with high sides, on medium heat, and add oil, onions, and a pinch of salt and pepper. Sauté onions until they are translucent (no color). Add Bario rice and stir, making sure to coat all the grains with a little EVOO and cook until the risotto is toasted, approximately 2-3 minutes. Add the white wine, stirring continuously until almost all of the liquid evaporates.
Next, cover the risotto with the first part of the stock and bring it to a low simmer. Cook until almost all of the liquid is absorbed. Repeat this step 2 more times and test risotto for doneness. The risotto should be fully cooked but slightly al dente in the center. Gradually add more stock until the desired doneness is achieved.
Separately clean and cut the asparagus into bite size pieces and briefly (1-2 minutes) blanch the asparagus. Remove and shock in ice water. Place the par- cooked asparagus into the finished risotto, add 1 T of butter, 1 T Tuscan Herb Olive Oil, 3-5 T Aged Parmesan Cheese, and adjust the consistency with stock. The consistency should be creamy but not runny. Adjust for seasoning.
13 Olives Teriyaki Chicken
3T Baklouti Green Chili Olive Oil
1 6oz Trimmed Chicken Breast
3 mushrooms medium diced
2 Stalks White Asparagus
1 small Garlic Clove sliced thin
1/4 Cup Natural Soy Sauce
1/2 Cup Honey Ginger White Balsamic
Pinch Fresh Ground Black Pepper
Season the chicken with the black pepper and lightly coat it with the cornstarch. Sauté the chicken breast with 2 Tablespoons of the Baklouti Chili Oil on Med Heat until it is lightly browned on each side. Add the remaining Chili Oil, mushrooms, asparagus, scallion and garlic; sauté briefly ( a minute or so). Next add the Honey Ginger Balsamic and soy sauce to the pan, cover and reduce the heat to a low simmer for 5 or 6 minutes until the chicken is fully cooked. The sauce will thicken as it cooks from the cornstarch. Serve the chicken breast whole or sliced with the Teriyaki sauce, vegetables and serve with Sesame Arugula Salad.
Vadouvan Curried Sockeye Salmon
Two 5 oz. Sockeye Salmon Filets, skin on
3 tablespoons Vadouvan Curry, freshly ground
6 tablespoons California Roasted Almond Oil
Peruvian Sea Salt
Season the salmon with Vadouvan Curry and sea salt. Sear the salmon filets in 4 tablespoons of almond oil over medium-high heat until lightly browned on all sides. Drizzle the remaining almond oil over the filets, cover pan, and allow the salmon to finish cooking over low or no heat. A thicker salmon filet may have to be finished in a 400 F degree oven for 2-3 minutes. The salmon is finished when it's firm to the touch but not falling apart.
Serve the quinoa salad warm or at room temperature, place the finished salmon filet on top and garnish the plate with more Eureka Lemon Olive Oil.
Pork Medallions with Dried Fruit Balsamic Compote & Vegetable Couscous
10 oz Pork Loin or Tenderloin trimmed
3 oz Dried Cherries
3 oz Dried Plums (Prunes)
3 oz Dried Apricots
6 oz Blackberry Ginger Balsamic
3-4 Sprigs Fresh Thyme
2-3 T EVOO
Sea Salt and Fresh Ground Pepper
For the Couscous:
1 Cup Couscous
1 Cup Boiling Water
1/2 Cup Diced Bell Pepper
4 Green Onions Thinly Sliced
4-6 Stalks Asparagus
1/4 Cup Pine Nuts Toasted
1 T Ground Cumin
6T Frantoio EVOO
Sea Salt and Fresh Ground Pepper To Taste
In a stainless steel bowl mix the couscous with the boiling water and tightly cover with plastic wrap, let steam for 15 minutes. In a pot of boiling salted water blanch the asparagus for 15 seconds, remove and place in an ice bath to stop the cooking. Once cooled, remove the asparagus, pat dry and cut into bite sized pieces and set aside.
For the compote, cut the fruit into small dice pieces, combine with the balsamic and 2 sprigs of thyme in a saucepan. Bring to a low simmer for about 7 minutes or until the balsamic is absorbed into the fruit and the mixture has syrupy thickness.
Cut the Pork into medallions, 1/4 inch thick, and season with salt and pepper. In a hot sauté pan add the EVOO and brown the meat on each side for about 2 minutes or until just cooked through. Combine couscous with the vegetables, seasoning, pine nuts and EVOO, & adjust the salt or cumin to taste. Serve the Pork on a small bed of the compote with the couscous and vegetable salad and drizzle more EVOO and juices from the compote on the plate for presentation. Bon appetite!
Peach Melba Pancakes
1 egg yolk
1 egg white, whipped to stiff peaks
1/2 cup whole wheat flour
1/2 all-purpose flour
1 tsp baking powder
1 tsp vanilla
2 Tbsp Blood Orange Olive Oil
1 Tbsp Raspberry Dark Balsamic
3/4 cup milk
1 Tbsp 100% Pure Natural Honey
1 large peach, peeled and chopped
Mix together flours and baking powder in large bowl. In separate bowl, mix together yolk, vanilla, oil, balsamic, milk, and honey. Gently fold the wet ingredients into the flour just until incorporated. Gently fold in peach chunks. In a greased pan over medium - medium low heat, pour ladlefuls of batter. When bubbles begin to form on surface, flip the cake and cook for a few more minutes, careful not to burn the cake.
Keep cakes warm in oven until all pancakes are made. Serve warm with a drizzle of honey, Berry Balsamic Fruit Spread, Maple Balsamic, Raspberry Balsamic, or Peach White Balsamic and enjoy!
Sweet Potato Gnocchi, Beech Mushrooms, & Fresh Pineapple Sage
1lb Sweet Potato
1/2 C Grated Manchego (aged sheep's milk cheese)
1t Kosher Salt
1 1/2 C All purpose Flour
4oz Beech mushrooms or other delicate mushrooms
2-3 Fresh Sage Leaves
3-4 T Wild Mushroom and Sage Olive Oil
Himalayan Sea Salt and Fresh Cracked Pepper (to taste)
Wash and prick the sweet potato with a fork, wrap tightly with plastic wrap and microwave until soft about 5 minutes. Remove the wrap, cut in half and scoop out the flesh. Puree the sweet potato in a food processor with the salt and cheese until its smooth. Gradually add the flour reserving 1/4 cup for dusting.
Chill the dough for at least one hour. Roll out the dough into 1/2 inch even logs and cut each log into 1 inch pieces then prick each piece with a fork to create tiny indentations. Cook the gnocchi in two batches in a large pot of lightly salted boiling water and remove them when they float to the top. In a sauté pan on medium to high heat lightly brown the gnocchi with the Wild Mushroom & Sage Olive Oil, add the mushrooms and sage and cook briefly. Lightly drizzle Mushroom & Sage oil on finished dish. Enjoy!