1- Trim outer leaves and stems from brussels sprouts, and
discard. Bring a medium pot of water to a boil, and add a few
dashes of salt.
2- Prepare an ice-water bath. Add Brussels sprouts to boiling water
3- Remove from heat, drain, and plunge into ice-water bath to cool. Drain well, and cut in half.
4- Heat 1/2 Tbsp. butter and 1/2 Tbsp. Ascolano EVOO in a large heavy skillet over medium-high heat. Add Brussels sprouts, and cook, tossing occasionally, until they are brown and crisp on the edges, about 3 minutes.
5- Season to taste with salt and pepper, and transfer to a large bowl. Cover with aluminum foil to keep warm.
6- Add remaining 1/2Tbsp. each butter and Ascolano EVOO
to the same pan over medium-low heat. Add onions, and cook,
tossing occasionally, until wilted and transparent (3 to 4 minutes.)
7- Add Fig Balsamic Vinegar, and stir to loosen
any brown bits on bottom of pan. Cook until balsamic vinegar is
reduced and the onions are glazed, about 30 seconds.
8- Add onions to brussels sprouts, and toss well. Serve
1. Pat scallops dry and season with salt and pepper, set aside. Wish together apple cider, fig balsamic, and honey. Set aside.
2. In a large sauté pan, sauté mushrooms and crumbled bacon in bacon drippings and 1 T Mushroom & Sage EVOO over medium heat for 2 minutes. Turn off heat but leave pan on stove.
3. Heat a cast iron skillet on stovetop. Add 1 T Mushroom & Sage EVOO. Add scallops and sear for 2 minutes per side, turning only once. Remove scallops from skillet and set aside.
4. Add cider mixture to cast iron skillet and scrape bottom to deglaze. Bring to a boil. Reduce heat and allow sauce to thicken. Return scallops to skillet to warm in sauce for 2 minutes.
5. While reheating scallops, turn heat back on under sauté pan with bacon and mushrooms. Add spinach to pan and toss gently to coat in oil. Cover for 1-2 minutes to wilt spinach. Remove from heat.
6. Divide spinach onto plates and place 3 scallops on each. Drizzle with cider and fig sauce. Serve immediately.
Heat oven to 450F.
Preheat pizza stone, if you have one.
Slice the onions and mushrooms and sauté using the Butter EVOO, until onions are translucent and lightly caramelized.
It is easiest if you have bought pizza dough already rolled, otherwise roll out the pizza dough using a rolling pin and some flour or semolina. Place the pizza dough onto the preheated pizza stone or use a baking sheet lined with parchment paper to spread out the dough.
Using a pastry brush, coat the top of the pizza dough with the Gremolata EVOO and lightly spread the sea salt and pepper over the dough.
Spread the caramelized onion and mushroom mixture on top of the dough.
Add the crumbled goat cheese, mozzarella cheese, and prosciutto evenly on top.
Bake in the oven for 10-15 minutes or until the sides of the crust have browned and the cheese is bubbly.
Remove from the oven and sprinkle the Arugula over the top of the pizza.
Drizzle the Fig Balsamic over the top of the Arugula.
Serve immediately and enjoy!!!
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.
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.
To make the crostini, sauté both sides of the sourdough bread slices, a few at a time, in about 1/4 inch of Spanish Picual Extra Virgin Olive Oil until crispy and toasted.
Top each cooled crostini with a slice of Prosciutti, 2 halves of a fig, and an ounce of goat cheese. Garnish with a grind of black pepper, a tablespoon of walnuts, a few baby arugula leaves and a generous drizzle of Fig Balsamic Vinegar.
Recipe from Lucero Olive Oil