Prepare your grill to cook at medium heat. Cut vegetables into bite size chunks and mix with Arbequina olive oil and a sprinkle of salt. Place the vegetables on the grill. After the first ones laid down have cooked for about two minutes rotate them about 45 degrees without turning them. Cook for another minute or two and then flip or turn them to another un-grilled surface. Cook for another 2 minutes and rotate them again. Continue grilling the vegetables until they are cooked but still somewhat firm. Remove all of the vegetables from the grill and set aside to cool.
In a food processor, add in the basil, nuts and cheese and pulse a few times. Add the oil in a slow stream through the feeder tube until it is all incorporated. Season to taste with salt.
When the vegetables have cooled, cut them all into bite sized pieces. Combine the vegetables in a large bowl. Add the pesto to the vegetables and stir to combine. Season with additional salt, if necessary. Place the vegetables into a serving bowl and sprinkle with parmesan cheese.
Heat the blueberries, water and sugar in a small saucepan until boiling. Simmer for few minutes. Add Blueberry Balsamic Vinegar and cornstarch. Continue cooking until it reaches a syrupy consistency.
Serve the sauce along with some pancakes, fresh blueberries and sliced bananas; if desired.
Recipe from Lucero Olive Oil
Preheat oven to 325° F. In a medium bowl, combine milk and orange juice. This mixture will thicken slightly while you mix almond meal, sugar, cornmeal, baking powder, soda, orange zest and salt in a separate bowl. Add olive oil, eggs and almond extract to the milk mixture and whisk until combined thoroughly. Stir this liquid mixture into the cornmeal mixture and pour into an oiled 9-inch springform pan. Rotating once, bake until golden (50-60 minutes) and a toothpick tester comes out clean. Garnish with oranges and a generous drizzle of Pecan Praline Balsamic Vinegar.
* Candied Orange Slices
Bring 2 cups of water and 1 cup of sugar to a boil in a shallow saucepan. Turn heat down to a simmer and add 3 oranges that have been cut into quarter inch thick slices. Cook for 6 minutes, then turn off the heat and allow the oranges to cool in the syrup.
Recipe adapted from Lucero Olive Oil
Water is the enemy of crunch, so make sure you remove as much moisture as possible after rinsing the chickpeas. Use paper towels to remove any surface moisture, and if you have time, let them air-dry for 30 minutes before tossing with oil and baking the chickpeas with oil and seasoning. Preheat oven to 400º. on a large baking sheet and bake, uncovered, for 45 minutes, or until golden brown and crunchy. Chickpeas can be roasted up to 1 day ahead. Cool completely and store in an air-tight container. Can be served at room temperature or briefly reheated, about 5 minutes at 400º. .
Recipe from Lucero Olive Oil.
Preheat the oven to 200 degrees. Following the product instructions, pop the popcorn. When cool enough to handle, remove and discard any un-popped kernels. In a large saucepan, combine the butter, brown sugar, salt, 25 Star Balsamic Vinegar and syrup. Bring to a boil and stir until all ingredients are combined. Remove from the heat and stir in the baking soda (the mixture will foam up.)
Pour the mixture over the popcorn and toss to coat. Spread the popcorn mixture evenly onto a baking pan and cook for 1 hour, stirring every 15 minutes. Spread onto wax paper to dry.
Adapted from Sauce Magazine.
In a large bowl, add the watermelon, feta, and mint. Drizzle the Blackberry Balsamic Vinegar on top and toss lightly to combine. Transfer to a serving platter and enjoy!
Recipe from The Hatchery
Make the Shortbread:
Heat oven to 325 degrees and line a 9-by-9-inch baking pan with enough parchment to hang over two of the sides (to be used as handles later to lift the bars out of the pan).
To make the shortbread base, pulse together the flour, granulated sugar, confectioners’ sugar, lemon zest and salt in a food processor, or whisk together in a large bowl. Add butter and pulse (or use two knives or your fingers) to cut the butter into the flour until a crumbly dough forms. Press dough into prepared pan and bake until shortbread is pale golden all over, 30 to 35 minutes.
Make the Curd:
Grate 1/2 tablespoon zest from lemons and set aside. Squeeze lemons to yield 3/4 cup juice.
In a small saucepan, whisk together lemon juice, sugar, eggs and yolks, cornstarch and fine sea salt over medium heat until boiling and thickened, 2 to 5 minutes. Make sure mixture comes to a boil or the cornstarch won’t activate. But once it boils do not cook for longer than 1 minute or you risk the curd thinning out again. Remove from heat and strain into a bowl. Whisk in butter, olive oil and lemon zest.
When the shortbread is ready, take it out of the oven and carefully pour the lemon curd onto the shortbread base; return the pan to the oven. Bake until topping is just set, 10 to 15 minutes more. Allow to cool to room temperature, then refrigerate until cold before cutting into bars. Sprinkle with confectioners’ sugar and flaky sea salt right before serving.
Recipe adapted from Neurotic Baker.com
Whisk the eggs until frothy; add the pinch of truffle salt. Warm a pan over medium-high heat.
Add White Truffle Oil & butter to the pan. Add cream to the eggs and whisk thoroughly.
Pour the egg mixture into the pan. Stir and cook, adding chives.
Cook until light and fluffly, serve with salt & pepper to taste.
Preheat oven to 450 degrees F. Line a baking sheet with parchment paper; set aside.
Place the potatoes in a single layer onto the prepared baking sheet. Drizzle with truffle olive oil; season with salt and pepper, to taste. Gently toss to combine. Place into oven and bake for 30-40 minutes, or until golden brown and crisp, tossing occasionally. In a large bowl, combine fries and garlic. Serve immediately garnished with parsley, if desired.
Add the butter, olive oil, garlic, and salt to a small bowl and use a fork to mash all the ingredients together. Once the mixture resembles mayonnaise, stir in the minced parsley. Cut the baguette in half lengthwise, then split piece down the middle as if you’re going to make a sandwich. Spread the garlic mixture onto the bread and toast in a toaster oven, or in a regular oven set to broil.
Recipe adapted from Pbs.org