Directions:
Heat 1T olive oil in a medium saute pan over medium heat. Add pears, sugar, and cinnamon and stir until coated. Cook pears for 5-7 minutes, stirring occasionally. Pears should be sweet but still firm. Remove from heat and set aside. Make vinaigrette by combining oil, vinegar, and salt and pepper (to taste) in a blender and pulsing until combined. Alternately, pour vinegar into a small nonreactive bowl and slowly drizzle olive oil into the vinegar, whisking while you pour, until blended. Season with salt and pepper to taste. Toss greens with vinaigrette and top with remaining ingredients. Serve immediately.
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Directions:
Drizzle pork chops with olive oil and season both sides with sea salt. Place on hot grill, about 2 minutes on each side, then brush on Red Apple Balsamic. Turn, continuing to baste until cooked through. Remove from grill and let rest 5 minutes before serving. Drizzle with additional Balsamic.
Directions:
Preheat oven to 400 degrees. Place sweet potatoes on baking sheet (careful not to overcrowd pan), drizzle with Butter EVOO. Toss with sea salt and spices. Roast for about 25 minutes until tender. Toss with spatula, then sprinkle with brown sugar before roasting for an additional 15-20 minutes until golden and caramelized. Taste and add salt, if needed.
Directions:
Preheat oven to 400 degrees. Place brussel sprouts on baking sheet, drizzle with Greek Koroneiki and season with salt. Roast for about 20-25 minutes, tossing once halfway through until golden brown and crispy on edges. Transfer to serving platter, sprinkle parmesan cheese and dried cranberries and drizzle with Fig Balsamic.
Directions:
Blend all ingredients and serve right away!
Directions:
Season chicken with Hawaiian Red Alaea Sea Salt and black pepper, add Coratina EVOO to hot oven proof pan and brown chicken on both sides. Remove from pan. Add onions, bell pepper and garlic and saute for 3-4 minutes. Add tomato paste and cook for about 2 minutes. Deglaze pan with white wine, scraping up bits from bottom of pan. Stir in fire roasted tomatoes, add chicken and accumulated juices back into pan. Top with chicken stock, a pinch of salt and pepper and fresh rosemary sprigs. Place in 375 degree oven for about an hour.
Directions:
Preheat oven to 400 degrees(f). Place tomatoes on parchment paper lined baking dish and drizzle with Tuscan Olive Oil and sprinkle with French Garden Sea Salt. Roast tomatoes for 20 minutes, then remove from oven. Combine mozzarella and half of the basil with a pinch of French Garden Sea Salt. Cut a small pocket into each chicken breast and fill with mixture. Secure closed with toothpick if needed. Season chicken with French Garden Sea Salt. Heat an oven proof pan on medium high, then add 2 TBS Tuscan Olive Oil and brown chicken on both sides. Finish chicken in 400 degree(f) oven until cooked through, about 15-20 minutes. Let chicken rest for 5 minutes, then slice. Combine roasted tomatoes with remaining basil and drizzle with Tuscan Olive Oil and season lightly with French Garden Sea Salt. To Serve: Spoon tomato mixture over sliced chicken and drizzle Traditional Dark Balsamic Vinegar over top.
Directions:
Directions:
Place arugula in a large bowl. Whisk together vinaigrette ingredients – vinegar, olive oil, mustard, garlic, sea salt, pepper. Pour desired amount over arugula (there may be extra dressing if you prefer to keep things light) and toss to coat. Sprinkle with the figs and cheese shavings on top.
Directions:
Pre-heat broiler on high. Line a broiler pan with foil and spray with Habanero Olive Oil. Arrange Tilapia fish filets in a single layer and broil until fish is golden brown the flakes easily with a fork. (about 6-8 minutes). While the fish is broiling, prepare mango salsa by tossing together the mango, cilantro, red onion, and jalapeno in a bowl. Remove the fish from the broiler pan to a plate and flake into bite-sized pieces with a fork. To prepare the corn tortillas, heat Extra Virgin Olive Oil over medium-high heat in a large non-stick pan. Using tongs quickly toss the tortillas in the warm oil about 30-60 seconds per side and move to a plate lined with a towel. Cover the tortillas to keep warm and continue until you heat all 12 tortillas. Divide the fish between the tortillas and top with mango salsa and queso. Serve and enjoy! |
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