Directions:
​Preheat an oven to 375°F. Coat a 9-by-13-inch baking dish (or 6 individual small baking dishes) with some butter infused olive oil
Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally, for about 2 minutes less than the package instructions.
Drain and transfer to a large bowl. While the pasta is still warm, drizzle with 30A Olive Oil's White truffle oil and stir well.
Add 4 tbsp 30A Olive Oil's butter Infused olive oil to a saucepan and heat over medium-high heat. Add the flour, paprika and mustard and cook, stirring well, until no visible flour remains, 1 to 3 minutes. Whisk in the milk, half-and-half and a generous pinch of 30A Olive Oil's Italian Truffle sea salt and bring to a boil. Simmer whisking frequently to smooth out any lumps. Remove from the heat. Add 30A Olive Oil's black pepper blend, nutmeg and 1 cup each of the Gruyère and cheddar. Stir until smooth.
Pour the cheese sauce over the macaroni, add the chives and stir well. Transfer to the prepared baking dish (or dishes) and top with the remaining cheeses. Bake until the top is lightly browned and the sauce is bubbly, 25 to 30 minutes.
Let stand for a few minutes before serving.

Directions:
Preheat an outdoor grill or grill pan over medium-high heat.  Once the grill is hot, add tomatoes and onions and cook until charred and tender.  Remove from the grill and place in a food processor.  Add garlic, cumin, chili powder, balsamic, cilantro and salt, blend until smooth and slightly chunky.  Keep refrigerated until ready to server.

Heat oil in a large skillet over medium high heat.  Working in batches if necessary, add tortillas and fry until crispy, about 1-2 minutes, flipping halfway through.  Remove, letting any excess oil drip back into the skillet, and set aside on paper towels.

Return the skillet to medium-high heat, crack eggs (working in batches if necessary) into the skillet and cook until desired doneness is reached.

While the eggs are cooking, spread tortillas with refried beans and top with avocado slices.  Add eggs to the tortillas and top with ranchero salsa and cheese crumbles.  Garnish with lime wedges before serving.

Directions:
​Preheat oven to 400°. Place potatoes in a greased sheet pan; drizzle with olive oil. Sprinkle with 1/4 teaspoon sea salt; stir to combine. Bake 30 minutes. Meanwhile, in a large ziplock, add mango habanero jam, melted butter and juice of 2 limes and remaining sea salt to the shrimp. Squish bag gently to cover all shrimps with jam. Remove sheet pan from oven; stir potatoes. Arrange asparagus and marinated shrimp on top of potatoes. Pour any extra marinade or liquid from the ziplock over vegetables and shrimp.Bake until shrimp turn pink and vegetables are tender, about 10 minutes. Sprinkle with cilantro and fresh mango.

Courtesy of Terrapin Ridge Farms

Directions:

• ​In a large bowl add red onion, cover with lime juice and allow to macerate for 30 minutes
• Add cubed watermelon and cucumber; toss to combine
• Add chopped mint, basil, salt and pepper
• Top with dressing and carefully toss all ingredients...do not break up watermelon. 
• Chill until ready to serve then sprinkle with feta and ENJOY
• NOTE: This salad should not be made more than a few hours in advance or it may become to watery. Fresh blueberries may also be added

Directions:
-Preheat oven time 340
-Combine all wet ingredients
-Combine all dry ingredients in a slightly larger bowl
-Mix the wet ingredients into the dry ingredients, careful not to over mix
-Add the zest
-Pour into a greased loaf pan leaving some room to rise (I used a baking spray) **You will have a small amount batter left from this recipe if you use a standard loaf pan. I used the remaining batter to make a mini loaf to give away. If you do this, it will be done much quicker than the larger one so keep an eye on it at the 40 min mark. 
Bake at 340 for 25mins , then reduce heat to 325 for remaining 35 minutes. You may require additional baking time.

Adapted from a recipe shared by a loyal customer!
*** Can also be made with Blood Orange EVOO and Oranges in place of Meyer Lemon EVOO and Lemons

Directions:

1. Heat grill to high. Brush ribeye with about 1/4 cup Garlic Olive Oil. Rub in 1 tablespoon salt, 1 tablespoon pepper and fresh herbs. Grill steaks to desired doneness, 120-125 degrees for rare, 140-145 degrees for medium. Cover and let rest 10 minutes.
2. Meanwhile, wash spinach and drain, leaving some moisture on the leaves. Coat a large skillet with remaining Garlic Olive Oil and heat to medium. Add spinach and cook just enough to wilt. Drizzle with Lemon Balsamic at time of serving. Season with remaining salt and pepper to taste.
3. Slice steak across grain into 1/4 inch strips and serve over spinach.

Adapted from "In the Kitchen with Fustini's"

Directions:
​Combine the chickpeas, tahini, garlic, the 2 tablespoons of smoked olive oil, salt and lemon juice in a food processor. Puree for about 1 minute to form a smooth hummus. If the consistency is too thick, add some or all of the reserved chickpea liquid. The hummus should be somewhat thick and not at all runny.

Transfer to a bowl. Drizzle with a little more smoked olive oil or with the extra-virgin olive oil, if desired. Sprinkle lightly with paprika, if using, and serve.

RECIPE SOURCEFrom Smoke Signals columnist Jim Shahin