2 large carrots, preferably organic
1/2 teaspoon cinnamon balsamic vinegar
1 teaspoon blood orange olive oil
1 tablespoon pure local organic honey
Wash and scrub carrots with a vegetable scrubber. Next, peel the carrots entierly into strips. Place them in boiling water for 10min. just to soften them. Drain on paper towels
Arrange the oven racks in thirds. Preheat oven to 400°F. Place the carrot strips into a bowl and toss with cinnamon & blood orange olive oil. Wrap the strips around a wooden spoon and slide them off gently.
Being careful not to overlap, lay carrot strips on two baking sheets. Place in the oven on the top and bottom racks and bake for 10 minutes, rotating the pans halfway through. Turn the oven off and crack the door. Carefully, transfer the carrots to a cooling rack or plate and allow to cool. The chips will crisp while they cool.
Once the chips have crisped up, serve the carrot chips with a dip and snack away.
1 pound of Bucatini Pasta
1 bunch of fresh spinach leaves
1 cup of diced Roma or Cherry tomatoes
3 cloves of crushed fresh garlic
Juice of one whole lemon
2 tablespoons of our vegan butter olive oil
2 tablespoons of our Tuscan olive oil
Fresh Italian herbs
Salt & Pepper to taste
1 full cup of Ricotta cheese
½ cup grated Parmesan Reggiano cheese
½ cup of whole milk or cream
Cook your Bucatini pasta al dente (always put a pinch of salt and oil in your water to prevent sticking). Rinse with cold water to remove the remaining starches).
Coat a glass dish with our vegan butter olive oil, toss in the pasta.
Toss with our Tuscan olive oil, salt, pepper and fresh herbs. Add in your spinach and tomatoes and toss again. To have it cold, toss with a little grated Parmesan Reggiano Cheese & your favorite balsamic vinegar (here we used the Neapolitan herb).
To have it warm and baked, add in your cup of Ricotta cheese & milk.
Bake on high 400 degrees, just to melt the cheese, wilt the spinach and roast the tomatoes for approximately 20-5 min.