Preheat oven to 400°F.
Combine sweet and spicy dressing ingredients in the salad dressing shaker bottle. Shake to combine.
Place cauliflower in a large bowl and drizzle with 1/4 cup of the dressing. Season with our Midnight Red seasoning and toss to coat. Place cauliflower on a baking sheet and roast for 10-12 minutes, or until the cauliflower is tender. Remove from the oven and let cool to room temperature.
Layer salad ingredients on plates (spinach, carrots, cauliflower, red onion, parsley, cilantro, scallions, pomegranate, and pine nuts) and drizzle with dressing before serving.
Pulse mushrooms and garlic in a food processor until finely chopped. Heat oil in a 12-inch heavy skillet over medium-high heat until hot. Season chicken with salt and sauté, stirring occasionally, until just golden, about 3 minutes. Transfer with a slotted spoon to a bowl.
Reduce heat to medium and cook onion, stirring occasionally, until softened, about 3 minutes. Add mushroom mixture, rosemary, and cook stirring constantly until beginning to brown, about 4 minutes.
Add vinegar and cook until evaporated. Add chicken and tomatoes (with juice), then simmer, breaking up tomatoes with a spoon and stirring occasionally, until sauce is just thickened, about 25 minutes.
Meanwhile, cook orecchiette in a pasta pot of boiling water until al dente. Reserve 1 cup of boiling water before draining pasta.
Add reserved boiling water to mushroom sauce. Add arugula to sauce and stir until wilted. Stir in drained pasta and cook 1 minute. Season with rosemary salt and pepper to taste.
Place cold pasta and rest of ingredients in a large salad bowl. Gently toss ingredients together. Add Parmesan Chesse. Enjoy!
(Double the recipe for 2 Servings...)
Wash and dry scallops. Set aside.
Heat a pan on between medium high to high, add your Herbs De Provence Oil and maple syrup.
once it's starts sizzling, add your scallops, pomegranate seeds, and balsamic vinegar.
The vinegar will start to caramelize with the Oil/syrup fast so keep mixing the sauce around with the seeds and scallops to form a glaze.
Pan sear for 6-8 minutes on medium high, flipping the scallops once or twice.
Add in your garlic and dash sea salt at the end of cooking.
Remove from heat.
Serve into dishes on top of a small bed of mashed potatoes and spoon sauce and pomegranate seeds over top.
Garnish with cracked black pepper and radish sprouts, if desired
Heat Sous Vide to 160F.
Create marinade by adding Rosemary EVOO, Fig Dark Balsamic, garlic, spice blend, salt and pepper into a bowl and whisk.
Place pork loin in Sous Vide bag, along with marinade, seal bag, removing all air. Place bag in the Sous Vide bath.
Cook for 3 hours.
Remove Pork Loin, pat dry with paper towel.
On Med/High Heat, place 12" cast iron skillet with 1 TBS Rosemary EVOO. Transfer dried Pork Loin to skillet and brown on all sides (approx. 2-3 minutes per side).
Remove and slice immediately, serve on platter with fresh Rosemary as garnish.
Serve this recipe with your favorite sides, such as roasted baby yukon potatoes and asparagus!
Pat salmon dry with paper towels and place in a large glass casserole dish. In a small bowl, combine the salt, sugar and pepper. Drizzle both sides of the salmon with gin/vodka and balsamic, sprinkle with seasoning mix, using your hands to coat the salmon (both sides) completely. Cover the casserole with plastic wrap, place weights on the top (a plate topped with a couple cans works really well) and refridgerate for 3 days. Every day, flip the salmon over and return the weights on top.
Once the salmon has cured for the 3 days (it will be firm to the touch and glossy), remove from the casserole and lightly rinse with cold water. Brush salmon with Dill olive oil before thinly slicing and serving. Place mayo, sour cream, horseradish and dill in a small bowl, whisk to combine. Serve Gravlax with horseradish cream and your favorite bagels and toppings.
In a bowl, whisk together the Neapolitan Dark Balsamic Vinegar, Dijon mustard, garlic, oregano, and basil; season with salt and pepper to taste.
In a gallon size zip bag, combine above mixture with chicken. Marinate for at least an hour or preferably overnight. Turn the bag occasionally.
Drain the chicken from the marinade before baking.
Preheat oven to 400 degrees F. Lightly oil a baking sheet.
Place chicken on baking sheet and roast in the oven until completely cooked through (160 degrees).
Serve hot over rice or vegetables, garnished with parsley or green onion, if desired.
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.
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.