Directions:
Mix it all together and let it simmer on low heat for many hours. The longer it simmers the thicker it becomes.
This delicious mixture has an unlimited amount of possibility. Try it out on your morning bowl of oatmeal or perhaps on a slice of toast. Adding a spoonful to a bowl of yogurt or ice cream is a great idea too!
Dip into our Tuscan, Garlic, Butter or Wild Mushroom & Sage Olive Oil for some fun!
In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 – 18 hours. Overnight works great. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.
½ cup fried/baked and crumbled maple bacon (use real bacon)
Instructions:
Preheat oven to 350 degrees.
Use a bread knife to cut the bread in a “tic-tac-toe” pattern without cutting through the bottom of the bread. Stir garlic salt and basil into butter and drizzle over the bread.
Stuff all of the bread crevices with the cheese and bacon. Lightly wrap in aluminum foil and bake for 15 minutes. Serve warm.
3-4 Zucchinis cut in half & cored (save the meat).
Tuscan or Garlic olive oil
Add in 2-3 types of cheeses (feta, romano, asiago), the zucchini meat, salt &pepper, garlic, onions, all natural msg/gluten and filler free turkey from Thumann’s (now available at Southern Seasons & Ellwood Thompson’s).
Finally, pepperoni slices with Fresh Hanover tomatoes.
Bake in the oven for 30 min on 370 until bubbly and crisp on top and you now have a healthier pizza. ENJOY!!! HAVE A GREAT WEEKEND EVERYONE
Foil wrapped & grilled vegetables using our garlic olive oil & lavender balsamic vinegar w/ black pepper. (keep them still slightly crunchy, but don’t throw away the vitamin rich juices);
Oven baked shell-off shrimp after marinading in our red cayenne chili pepper olive oil and the honey ginger balsamic vinegar w/ heavy sprinkling of old bay seasoning and one tblsp. of Sauer’s barbecue sauce for 15 min. massage it into the shrimp. Place in the oven for 17 min on 350 deg. tossing 2-3 times to even out the cooking of the shrimp. I use a glass corning ware dish so I can see each shrimp is cooked. (Sweet, spicy and a bit hot, but not too hot).
All Plated atop a bed of 5 grain rice simmered to perfection not using water, but low sodium chicken broth & half and half of our butter and wild mushroom and sage olive oil. Fork fluffing as the water is absorbed to make it creamy like risotto. Plate each and drizzle on the marinade.
Get ready for your healthier sides for Grilling time:
Ingredients:
2-3 large Avocados
1 Cauliflower head
3-4 Hard Boiled Eggs
1 Red Onion
Celery stalks or baby bok choy
3 Garlic Cloves
1/2 cup of sweet and dill pickle relish blend
3 tablespoons whole grain Dijon Mustard
1oz. Sicilian Lemon Balsamic Vinegar or the Serrano Honey Vinegar
¼ cup of our NEW WILD FERN LEAF DILL INFUSED OLIVE OIL
Salt and Pepper to taste
Chives for Garnish
Directions:
Diced up the Avocados and break apart the Cauliflower florets and garlic cloves. Place cauliflower on a cookie sheet and sprinkle on some of our olive oil with salt and pepper.
Roast in the oven on 375 for approx. 25 min. Let cool. Mash up the garlic and cauliflower. Place the mash into a mixing bowl with the avocados & all other vegetables and toss with the Mustard, pickles, balsamic vinegar and infused olive oil. Easy.
As a leftover: Spread on whole wheat toast for a quick morning snack or for lunch, add in some tuna and eat with Pita chips.
2 tsp Italian seasonings (or whatever spices you like)
1 c shredded Italian cheese (I used parmesan & cheddar)
Directions:
Preheat oven to 400º. Add 1 tbsp olive oil to pan and over medium heat, sauté chopped onions and minced garlic. Cook until soft and translucent. Pour them into your 8×8″ glass dish and spread them out to cover bottom.
Using my mandolin I thinly sliced the squash, zucchini and potato.
I tossed them with about 3 tsp of olive oil, 2 tsp of your spices and salt and pepper. Gently toss to coat them. Now start stacking them vertically in rows, alternating them in a pretty pattern.
Pour over your veggies the blend of milk, sour cream and 2 beaten eggs.
Cover with foil and bake for 30 minutes then remove foil and sprinkle with cheese – however much you like really.
Remove foil and bake another 15-20 minutes until cheese is bubbling and nice and gold.
OPTIONAL: Top with crushed croutons and crumbled bacon for the last 15 min to get nice and crispy.
45-50 min. DELICIOUS AS A LEFT OVER WITH SCRABBLED EGGS IN THE MORNING.
Your Favorite Barbecue sauce with and added kick of our Red Cayenne Chili Oil and our Maple balsamic Vinegar (or you can make your own)
1- ½ cups of cubed Papaya (approximately 1 ½ cups)
Directions:
Toss your chops in a gallon baggie with the fresh herbs and smoky chipotle olive oil.
Sauté or pan-sear the chops on both sides on med to high heat until crisp (approx. 4 min on each side). Remove the chops and place into a glass corning wear dish and roast for another 12 min. on 385 deg.
Slather with barbecue sauce and papaya cubes and roast the top for another 6 min increasing your oven heat to 410 deg. for the last 6 min. to caramelize the sauce and the sweet papaya.
Plate your chops onto a bed of fresh greens, lettuces or roasted root vegetables. Sprinkle your favorite olive oil and balsamic pairing onto the lettuces, place chop on top and serve.
Pick it up with your fingers and eat it like a well aged rib. Make eating fun to eat!!!!! While eating healthier!
The walnuts and strawberries are happy to roast together. Early in the season, sometimes strawberries aren’t quite sweet enough. But, don’t add sugar (roast them in balsamic and our blood orange olive oil).
Preheat oven to 400. Line a rimmed baking sheet with parchment paper and set aside.
Take half of the strawberries and lay them on half of the baking sheet, drizzle with olive oil, salt, pepper and balsamic. With your hands move them around a bit to make sure they’re all olive oiled.
On the other half of the baking sheet place the walnuts.
Roast in the preheated oven for 10 minutes. Let them cool.
Assemble the salad starting with the spinach then half of the roasted and fresh strawberries, half of the walnuts, half of the cheese and dressing as desired.
YES!! I have been waiting for that sunshine to comeback. Here is a re-created dish that I ate at the #Merroir this past Sunday (because it was so tasty, light & just darn good). RE-CREATED FROM MY VISIT AT THE MERROIR (MERWA-ESSENCE OF THE SEA) PAN SEARED SCALLOPS ATOP A COOL BLACK EYED PEA SALAD-TAPAS STYLE:
Ingredients:
1 can of drained black eyed peas
2 tablespoons of minced garlic (reserve one for searing your scallops in our Herbs de Provence Olive Oil)
½ red onion
1 Roma tomato
1 cucumber
1 strip of pork belly diced fine
Chopped cilantro or parsley to taste
Sea salt and cracked black pepper
Directions:
Toss all together with our Persian lime olive oil & Honey Ginger Balsamic vinegar
Let marinade for one hr. or more (over- night is always best).
Top your cool salad with fresh pan seared scallops 3-4 to a plate. ENJOY!!!
