Package of Large Portabella Mushrooms from your local grocer (usually contains about 6). Wash caps and drizzle with any EVOO of your choice. Set Aside.

Mix 1 container of Back Fin Crab with Herbes de Provence Extra Virgin Olive Oil about 1/4 cup. Add our Mediterranean Herb blend, garlic, onion, celery and Old Bay seasoning.  Shred some of your favorite cheese (sharp cheddar, Asiago, etc.). Cream together and scoop into Caps.

Bake for about 25 min. on 350 degrees (pre-heat your oven).

Dice up tomatoes, Cucumbers, Onion & put a dash of each Rosemary, Sea Salt, Pepper & Basil Olive Oil.  Place in Fridge to get cool.  Wow!!  The two combinations of Hot, crisp, earthy and then cool fresh vegetables is wonderful!!

Enjoy!!! 30 min.

Compliments of Peggy Sheppard

1 can of diced tomatoes with Chilis;

1 can of dark or white kidney beans;

1 can sweet corn;

1 1/2 tbl spoons of the Taproom’s italian herb blend;

2 garlic cloves; 1/2 onion; or (use the garlic & Cilantro & Onion olive oil);

1/4 cup of the Tuscan olive oil and a dash of red pepper flakes;

Blended and simmered for about 20-30 min.

Topped with flavored nacho strips and/or grated cheese.

Total time 40 min.

This  Dinner took  1 hour.  However, it was worth every minute.  My Family came in from out of town and our rule has always been, I cook, they clean.  I love it!!!

Two large fillets of Wild Sockeye Salmon, basted with a mixture of Whiskey Mustard, our Thai Herb Blend and the Milanese Gremolata.  Place into a glass corning dish, pre-heated oven at 350 degrees for 25 min.  Remove from the oven and coat with a mixture of Crushed Pistachios (shelled in bag and I used a small blender to crush), add a hefty amount of our Maple balsamic and our Vegan Butter olive oil and blend over both salmon fillets.  Place back into the oven on broil on low for another 12 min to toast the crust.  Turn off oven.

Wrap sea scallops with peppered Prosciutto, pan seared in our Garlic Olive Oil, remove and place into the oven with the Salmon (oven is off and just keeps food warm).  Next, steamed spicey Bay shrimp marinated with our Serrono Chili Pepper Honey Vinegar.  Last, Side Salad with fresh baby spinach, romaine lettuce, cucumbers, walnuts, pumpkin seeds, cranberries, sundried & grape tomatoes, Manchego shavings and drizzled with our Blueberry balsamic and Basil Olive Oil. Salt & Pepper to taste.

What a great time with family, saying grace, enjoying each other’s company and laughing it up!

Compliments of Amy Bishop!! 🙂

Organic Vegetable Pasta (3 cups) blended with fresh diced Hanover tomatoes, onion, broccoli, 3 large chicken breast diced and simmered in our Tuscan Extra Virgin Olive Oil, salt & pepper to taste & dust a little Parmesan Regg. for a perfect dinner.

Drizzle a little of our Vegan Butter Olive Oil after plated. Fresh spring mix, with dried cranberries, walnuts, sesame seeds, cucumber and drizzled with our White Peach Balsamic and a little Persian Lime Olive Oil.

SO CRISP AND VERY FRESH TASTING! Cudos!! Lady Bug!

Sauté 4 large chicken breasts with onions, garlic olive oil & shred with a potato masher.  Add our mexican herb blend or your own (El Paso Hot chili powder, hungarian sweet paprika, cumin, garlic, onion powder, ground dried chipotle, and other spices, MSG Salt Free) to your taste with a teaspoon of water and let thicken.

Stuff tacos with the chicken mix, add shredded Manchego cheese, some cheddar and Asiago.  Place in oven for about 10 min. to crisp up shells and melt the cheese.

Top with Fresh Pico De Gallo.  (Pico De Gallo:  diced Hanover tomatoes, onions, mango, garlic & tuscan olive oil with a heavy splash of the Serrano infused Honey Vinegar just decanted or our Jalapeno Balsamic), salt & pepper to taste.

ENJOY!!  40 MIN.

Marinade your ribeyes the night before with Tuscan Extra Virgin Olive Oil and the NEW Serrano Honey Vinegar (has a little bite, but dissipates when grilled), add Hickory wood chips in foil on the grill after soaking in water for about 20 min.  Grill to your tenderness (I like mine MR).

Cut up small baby new potatoes with sweet potatoes.  Drizzle with Butter & Basil EVOO and place in oven/broiler for about 20 on low or until tender and a little crisp (I cheat and put mine in the microwave first for about the length of time of two Idaho potatoes would call for in your microwave).  After slightly toasted, drizzle maple balsamic over them and salt and pepper to taste (I also like cinnamon, but not everyone in our family does).  We have made it easy on you for our fresh Tuscan Flower Pot Bread.  Just mix ingrediants provided with milk and eggs and bake.  Hey, even mine didn’t come out like a rock.!!!!!!

Easy and gives a new swing on the normal mashed potatoes or baked potato.  35-40 min.  Enjoy!!

Pre-toast your French Bread with Smoky Chipotle Extra Virgin Olive Oil. Slice Thin Shavings off your Beef Brisket & marinade/simmer in your Au Jus Sauce to warm for about 10 min. (do not boil, only simmer).

Once heated, remove from Au Jus Sauce and place on your french bread with a generous slice of Pepper Jack Cheese.  Broil in oven for 3-7 min on low or until browned and cheese has melted.

Au Jus Dip:
I use Swanson’s low sodium Beef broth 2 cups, 1 1/2 tsp. of Lea & Perrins Worcestershire sauce, 1/2 tsp. of red pepper flakes (optional) & then add a tsp. of tuscan olive oil with fresh herbs & a clove of pressed garlic.  Bring to a boil, reduce heat and serve with a glass of Wine of your choice.  OR our Negroamoro (rich red sharp notes of berries) or Moscato D Asti (light, fruity & sparkling)!!

Enjoy!!!  25 min.

Bathe the Whole Chicken in Blood Orange Olive Oil, sprinkle fresh herbs inside and out (thyme, rosemary, garlic, onion).

Rotisserie for 1- 1/2 hrs. depending upon weight (about 5-6 LBs).  When done, remove Whole Chicken & prick the breast meat, drums and wings & drizzle a healthy portion of the tangerine balsamic over & inside the chicken.  Set to the side  (the meat will absorb the tangerine intense flavor).

While cooling, drizzle 1 pound of fresh garden snaps (green beens) with tuscan olive oil & a splash of lemon balsamic & microwave or saute for about 12 min covered  (add 2 tbl. spoons of water, it will steam and tenderize).

Bake your potatoes in the microwave for the time your microwave calls for ( I used 4 large Idaho potatoes).  When cool enough to handle, spit in half, scoop out the potatoes, mash and blend with butter olive oil, salt & pepper to taste.  Re-fill potato shells and top with bacon bits and grated aged cheddar cheese.  Dinner for 6-8.  2 hrs. (longer, but worth it).

Marinade Tenderloins in Smokey Chipotle Extra Virgin Olive Oil & Jalapeno Balsamic (in a gallon zip lock bag overnite).  Add Garlic olive oil to your skillet and simmer tenderloins for about 15 min.  While simmering:  Cut up fresh medallions of Squash, Zucchini, Sweet Peppers, Onions and a full clove of garlic.  Pepper to taste (mixed crushed peppercorns are full of flavor) (well, add sea salt if you need to!! smokey citrus, hickory or fleur de sel).

Increase your skillet heat to about 200-250 Degrees, place cover and cook for about another 15-20 min in order to crisp up both.  Flip once & reduce heat to warm for about 7 min.  Remove cover and splash a little Lemon, Tangerine, Espresso Balsamic for a little added sweetness (which ever balsamic suits your taste).  WOW!!  So tender and fresh tasting.  Vegetables are slightly tender, but still have a little crunch with substance.  Enjoy!!  37min. 🙂

5-8 slices of Texas Garlic Toast:  Top with Olive Tapenade, Fresh tomato, onion, garlic and cilantro Salsa.   Sprinkle about 1/2 teaspoon of Hand Blended Italian Herbs.

On each place sliced Smoked Mozzarella and Parmesean Cheese.  Top with Herbs again & drizzle with a little Harissa Olive Oil & Jalepeno Balsamic 🙂

Bake at 340 degrees for about 17 min.  Turn off Oven and pull out in about 10 min. (I use a ceramic pizza pan.  Make the crust crispier but soft center).  ENJOY!!