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 A beautiful hummus, packed with nutrients. We love it topped with a smattering of pomegranate seeds for a festive holiday touch. Serves 6-8. 1 (16 ounce) can chickpeas 1-2 cloves garlic 3 tbs tahini 2 tbs fresh lemon juice 1 tbs. Premium Gold White Balsamic 1 cup baby arugula (or watercress, or baby spinach) 1/3 cup Italian parsley leaves 3 tbs fresh chives 2 tbs fresh basil or tarragon leaves 2-4 tbs. Fresh Dill, Gremolata, Basil or Fior Fiore EVOO (start with two, but if your hummus is too thick, add more) Salt + Pepper Drain the chickpeas, reserving the liquid (aquafaba). Add 6 tablespoons of aquafaba into the bowl of a food processor, along with the remaining ingredients. Process the hummus until it’s very smooth, about 1-2 minutes. If too thick, add 1-2 tablespoons more of aquafaba, and/or a bit more EVOO. You want your hummus to be smooth and creamy, but not loose. Transfer the hummus to a large serving bowl and top with a drizzle of EVOO, more fresh herbs, olives, or pomegranate seeds.  INGREDIENTS
1/2 c each: Diced onions, diced carrots, diced celery Mushroom & Sage EVOO 1 cup Turkey Stovetop Dressing 1 lb. Sausage (mild, hot, or combo) 1 Egg 1/2 tsp. baking powder DIRECTIONS: * Preheat oven to 350 degrees * Sauté vegetables in 2 tablespoons of Mushroom Sage EVOO until tender. Set aside. * In a medium mixing bowl, mix stuffing mix with 3/4 cup hot water. Gradually mix in sausage (uncooked) until blended. * Stir in veggie mix, egg, & baking powder. Add a good drizzle of Mushroom & Sage, then mix to combine. * Drop by rounded spoonfuls onto a foil-lined baking sheet, cover with foil, then bake for 15 minutes. * Remove foil, drizzle Mushroom & Sage EVOO, and bake for an 15 additional minutes before serving.  INGREDIENTS * 1 bag Tortilla Chips * 12 ounces fresh cranberries, rinsed and drained * 1/3 cup granulated sugar * 2 jalapeños, ribs and seeds removed, minced * 1/4 cup cilantro, finely chopped * 1/4 cup green onions, finely sliced * 2 tablespoons Cranberry Pear Balsamic * 2 tablespoons Jalapeno Lime Balsamic DIRECTIONS: * Pulse cranberries in your food processor until finely chopped (do not puree!!) * In a medium bowl, add the cranberries and sugar. Stir to combine. * Add the jalapeños, cilantro, green onions, Cranberry Pear Balsamic and Jalapeño Pear Balsamic. Stir to combine. * Cover the bowl and store in the refrigerator for at least 30 minutes to let the flavors combine. * Serve this delicious cranberry salsa with tortilla chips!  Filled with our Mushroom & Sage EVOO, herbs and sweet cranberries, our stuffed mushrooms taste like Thanksgiving in every bite. Makes 12. 12 whole mushrooms about 2 inches in diameter 1/4 cup Mushroom & Sage Olive Oil, divided 1/4 cup shallots or onion, finely diced 1/4 cup dried cranberries, diced 2 cloves garlic minced 3 tablespoons fresh parsley finely chopped 1/2 cup panko breadcrumbs 1/4 cup parmesan cheese fresh grated 1/2 teaspoon Tuscan Herb Spices Salt + Pepper, to taste Cinnamon Pear, Fig or Aged Dark Balsamic Gently wipe off any excess dirt from the mushrooms with a clean kitchen or paper towel. Remove the stems from the mushrooms. Cut off and discard the tough ends. Finely chop the stems. Heat a skillet over medium heat. Add 2 tablespoons Mushroom & Sage Olive Oil. Add the shallots, cranberries, garlic, mushrooms, and parsley to the skillet with a pinch of salt. Cook until ingredients are softened, stirring occasionally, about 5-7 minutes. In a medium bowl, mix the mushroom mixture with the breadcrumbs, parmesan cheese, and seasonings. Place the mushrooms in a baking dish. Stuff them with the mixture, pressing down to get as much in as possible. Drizzle the remaining two tablespoons of Mushroom & Sage Olive Oil on top of the stuffed mushrooms. Cover the baking sheet with foil. (At this point, you can refrigerate the mushrooms for up to a day to be baked later.) Bake at 375 degrees for 25 minutes. Remove foil and bake 10 more minutes, until golden and bubbling. Drizzle with Cinnamon Pear, Aged or Fig Dark Balsamic!  Ingredients
Directions Preheat oven to 425F. To slice the potatoes: Lay a pencil or chopstick next to each potato as a guide as you slice, so you do not cut all the way through. Slice 1/8” thick slices, cutting down to the chop stick or pencil. Place hasselback potatoes in a large bowl. Drizzle with 2 tablespoons of Truffle EVOO and sprinkle with salt and pepper to taste. Arrange potatoes in an even layer, cut side up, on the baking sheet. Bake in preheated oven for 30 minutes. Remove from oven. Drizzle with remaining tablespoon of Truffle EVOO and garlic. Return to oven and roast an additional 20-25 minutes, or until golden brown. Remove potatoes from oven and immediately dust with freshly grated parmesan. Serve hot.  This is a delicious dressing that works year-round. Add to hot or cold pasta. Served hot, add halved cherry tomatoes and top with shaved parmesan cheese. Serve cold with halved ripe cherry tomatoes and fresh mozzarella. A little lemon zest will add brightness. You can also blend it with pine nuts or walnuts and cheese, like a traditional pesto. Speaking of which, a little Sicilian Lemon to your pesto is delicious as well!
1/4 c. Fior Fiore 2 tbs. Sicilian Lemon White Balsamic 2 large bunches flat-leaf parsley 5 cloves garlic 1/4 c. mint leaves 1 tbsp. fresh lemon zest s + p to taste Combine all ingredients in a food processor and pulse until well-combined.  This easy summer salad comes together in just a few minutes. It's also delicious with the addition of chickpeas, crumbled feta or orzo.
3 large ripe tomatoes, seeded and chopped 1 English cucumber, diced (or 3 Persian) 1/4 cup red onion, diced 1/4 cup Greek Seasoning Olive Oil 2 tablespoons Lemon Cucumber White Balsamic Vinegar 1 tablespoon chopped fresh herbs (basil, dill, parsley or mint...or a combination) Salt and pepper, to taste In a large bowl, combine the chopped tomatoes, sliced cucumbers, and red onion. In small bowl, whisk together olive oil, vinegar, and herbs to create a dressing. Gently toss the salad to coat the vegetables evenly with the dressing. Season with salt and pepper to taste. Let the salad sit for about 10-15 minutes before serving.  This zingy dressing — made with Persian Lime EVOO and Honey Ginger White Balsamic — is delicious over slaw, chopped greens, or even as a marinade for chicken. For more dressing recipes, join us at our Salad Dressing 101 class every Thursday afternoon at 4pm. Sign up at the store or over the phone.
1/2 c. Honey Ginger White Balsamic 1/2 c. Persian Lime EVOO 1/2 tsp. Sicilian Dipping Spice 1 tablespoon hot honey 1 tsp. fresh lime juice Combine all the ingredients in a mini food processor or mason jar. Blend or shake well to combine.  Pair our Strawberry 🍓 Puréevino Balsamic with our Basil 🌿 EVOO for a delightful salad dressing you’ll turn to all summer long.
1/4 c. Strawberry Puréevino 1/2 c. Basil EVOO 6-8 fresh basil leaves Pinch of Sicilian Dipping spice Add all ingredients to a food processor. Blend well. For more recipes — and to learn how to make the perfect salad dressing — join us Thursdays at 4pm for our fun Salad Dressing 101 class. 🥗  Looking for a delicious dressing to add a kick of flavor to your Tex-Mex salad, black bean and corn salad or even street tacos? Try combining Cilantro Onion EVOO with our wildly popular new Jalapeno Lime White Balsamic for a creamy, dreamy dressing you’ll turn to all summer long.
1/4 c. Jalapeño Lime Balsamic 3 tbsp. Lime juice 1/2 c. Cilantro Onion EVOO 1/2 Jalapeño 1/2 Avocado 1/4 tsp. Ground Cumin S + P to taste Combine all ingredients in a food processor and puree until smooth. If too thick, add a few tablespoons of water to thin. Combine all ingredients in a food processor and puree until smooth. If too thick, add a few tablespoons of water to thin.  Ingredients:
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 Moroccan Chicken Kebabs with Tahini Dipping Sauce
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 Adapted from The Olive Oil & Vinegar Lover's Cookbook
by Emily Lycopolus Available for sale in our store! Lemon and Harissa White Bean Hummus
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Makes 15 appetizers  Ingredients
 Healthier Grilled Cheese with Garlic EVOO
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Directions: In a bowl, whisk together all marinade ingredients until well-combined. Combine marinade with 1-pound trimmed flank steak or other steak of choice in a gallon-sized zip top bag. Close the bag tightly and massage to mix the contents, ensuring that the steak is well coated. Refrigerate for at least 30 minutes or up to 3 hours. Makes four servings |