I know most of us have prepared Asparagus wrapped with bacon, but wow!! we drizzled our Blood Orange Olive Oil over 4 stalks each, wrapped the bacon, added dried herbs, fennel, basil, garlic, onion and baked for 20 min on 375, but then spri…nkled over them with our Serrano Chili Pepper Infused Balsamic Vinegar and then also tried a sweet white peach. OMG!! a meal all by itself. I ate probably 5 of them and loved every bite. The rest of my guys had chicken wings and a baked potato. Hope you guys have a great weekend. It is going to be BEAUTIFUL!!!!!

Ingredients:

• 2 Pints of back fin blue and claw crab meat
• ¼ stick of cream cheese
• ¾ cup of shredded cheese of choice: we used Asiago & Smoked Gouda
• 2 tablespoons of our smoky chipotle olive oil
• ¼ tsp. or 6-7 drops of the Baklouti olive oil
• 2 tablespoons Serrano Chili Pepper infused honey vinegar
• 2 tablespoons of our Mediterranean herb blend
• Dash of cracked pepper & seat salt
• 1 tablespoon smoked paprika
• 1 cup of panko chipotle bread crumbs
• 1 egg
• ¼ cup purple onion, minced garlic and one celery stalk chopped very fine

Directions:
Sauté onions, garlic and celery until done & add in all ingredients in a mixing bowl. Blend all ingredients together using your hands to fold in the cream cheese. Make approximately 6 round tennis ball size crab cakes, place on wax paper and set aside.
Toast halves of whole wheat English muffins. While still warm, drizzle with our Tuscan olive oil. Grab a crab cake ball and place on top of the muffin and smoosh it down a little. Place in a preheated oven at 365 for 25 min. and bake until golden brown.

ENJOY!! Delicious. Great dinner or appetizer.

Ingredients:

• 9-12 Lasagna noodles (3 each plate)
• 2 packages frozen chopped spinach (or 2 full cups Packed tight baby spinach leaves)
• ½ cup chopped onion
• ½ cup chopped mushrooms
• 2 cloves minced garlic
• 3 tablespoons Serrano Chili Pepper Infused Vinegar
• ½ cup grated parmesan cheese
• ½ cup ricotta cheese
• Dash of dried basil, oregano, black pepper and sea salt
• 2-4 chopped diced Hanover tomatoes or Chunky tomatoes in the can (add in your own herbs to your sauce like you normally would (basil, oregano, rosemary, thyme, garlic, onion, pepper, etc.).
• To cut the acid our moms used to add a ¼ teaspoon of sugar, but now just use one of our aged dark balsamic vinegars);
• Fresh basil sprigs.

Directions:

1. Cook noodles to direction, drain and set aside. You can under cook a little because they will be baked later.
2. Simmer your tomato sauce while working on next steps.
3. Sauté all of your ingredients above.
4. Drain spinach or add fresh spinach to your blender with the sautéed onions, mushrooms & garlic, and cheeses for a creamy consistency, but only pulse. Do not liquefy.
5. Transfer to a bowl and add in one egg to hold together. Spread mixture on each lasagna noodle and roll up.
6. Cut in half and place on a baking sheet curly side of noodle up. To hold roll together, just add a little oil to each side and press together.
7. Cover with foil and bake for 20-25 min on 350.
8. Spoon in your hot tomato sauce in each spaghetti bowl, place three rollups in center and add drops of our Pomegranate Aged Balsamic Vinegar in a small drop circular motion.
9. Do the same with a peppery Ultra Premium Olive Oil or you can use any of our herb infused olive oils. Wonderful Flavors!!!!!!

Compliments of Keith and Robin Southall

Maple balsamic glazed tuna with strawberry balsamic and butter olive oil dressing on salsa as well as marinated tomatoes and mozzarella. We also did the glaze on salmon.

Rubbed it with olive oil and glaze, pan seated it and brushed extra glaze on the last

Ingredients:

• 1 bunch fresh asparagus
• 1 carrot, sliced into matchstick-like pieces
• 4 spring onions cut into 2-inch lengths
• handful of fresh shiitake (or other type) mushrooms.
• 1-2 cups fresh bean sprouts
• 1 red bell pepper
• Peeled Shrimp
• Persian lime or Orange infused Extra Virgin Olive Oil

STIR-FRY SAUCE:

• 3 Tbsp. Teriyaki sauce
• 1 Tbsp. each of Honey and Blackberry Ginger Balsamic Vinegar
• 1 tsp. fresh minced red chili (OR dried chili flakes, OR chili paste), smoked paprika, garlic & basil.

Preparation:

1. Rinse asparagus, then snap off the ends (these will snap off easily in just the right place, leaving only the tender stalks behind).
2. Prepare all other vegetables and place them in separate piles near the stove.
3. Make the sauce by stirring all sauce ingredients together in a cup. Stir well. Set the cup beside the stove.
4. Heat 2-3 Tbsp. oil in a large frying pan over medium-high heat. When oil is hot, add the asparagus and stir-fry 1 minute.
5. Add some balsamic, plus the carrots, mushrooms & shrimp. Stir-fry another 1-2 minutes, or until mushrooms are cooked & shrimp is pink.
6. Add the spring onions and bell pepper. Stir-fry 1 more minute.
7. Finally, add the bean sprouts plus the sauce. Stir-fry to combine (30 seconds to 1 minute).Add more oil or balsamic.

Ingredients:

• 1/4 cup aged strawberry balsamic vinegar
• 3-4 large strawberries, stems removed and sliced (or quartered)
• 2 Tbsp ultra premium extra virgin olive oil or your favorite flavor infused olive oil
• 1/2 cup thinly sliced shallots and 2-3 garlic cloves
• 3 cups (lightly packed) arugula or spinach leaves (large stems removed)
• 4 extra jumbo scallops
• 6-8 uncooked jumbo (or larger) shrimp, peeled & deveined
• Coarse sea salt & cracked pepper

Preparation:
In a bowl, stir together the vinegar and strawberries, cover, and chill for at least one hour. Remove from the fridge when you’re ready to start cooking.

Heat the extra virgin olive oil in a large skillet over medium heat. Saute the shallots & garlic until softened, then add the greens and turn until well mixed. Cook just a minute or two until all the leaves have wilted but are still fully green. Remove greens to a strainer and keep warm (place in a dish in the oven on low warm temp.)

Let the shrimp sear for about 1 minute per side until just opaque. Remove and keep warm. Don’t move the scallops until you can see a brown edge forming around the bottom (about 2 to 2 1/2 minutes.) Carefully lift one scallop — if the surface has a nice caramelized color, turn them over.

Cook for just another minute until the scallops are springy but not quite firm. Remove and keep warm.To serve, place the greens on a plate, top with the scallops, shrimp, and strawberries, then drizzle the balsamic reduction over the scallops and shrimp.

Makes 2-3 servings. ENJOY!!

Fresh seasonal fruits and vegetables are abundant now. Try a nice blackberry salad with a rich blue cheese, grape tomatoes, red onion, chicken and pecans: delicious!!!

Drizzle our aged balsamic vinegar Blackberry Ginger and the Persian Lime Olive Oil.

Cancer Prevention Anthocyanins, which give blackberries their dark color, are an antioxidant shown to reduce inflammation. As an antioxidant, they destroy free radicals in the body that harm cells and lead to cancer. Research has also shown that the ellagic acid in blackberries may have anti-cancer properties. One cup of blackberries contains half of the daily recommendation of the antioxidant vitamin C, which protects the immune system and may lower the risk of developing certain types of cancer.

Researchers have found that blackberries may reduce esophageal cancer by relieving the oxidative stress caused by Barrett’s esophagus, a precancerous condition usually brought about by gastroesophageal reflux disease.

Perhaps the greatest benefit from eating blackberries is their high level of phenolic acids which, besides having many other potential health benefits, are antioxidant compounds known as powerful anti-carcinogenic agents. Because of these compounds, blackberries have been given an ORAC value (oxygen radical absorbance capacity) of about 5350 per 100 grams, placing them near the top of ORAC fruits.

Ingredients:

• 6-8 large red tomatoes halved (will make enough for a small dinner party)
• 3 tablespoons Ultra Premium Extra Virgin olive oil (high Poly=Green, spicy & Grassy) Or your favorite flavor infused
• 2 teaspoons dried oregano
• Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup pesto, store-bought or homemade
• 1/2 cup freshly-grated Parmesan cheese or Mascarpone

Directions:
Preheat the oven to 425 degrees. Core the tomatoes and then slice them across (not through the stem) in 1/2 inch-thick slices. Arrange the slices in a single layer on a sheet pan. Drizzle the tomatoes with the ultra premium olive oil and sprinkle with the oregano, 1 1/2 teaspoons salt, and the pepper. Bake the tomatoes for 10 minutes. Remove them from the oven, spread each slice with pesto, and sprinkle with the Parmesan cheese. Return the tomatoes to the oven, lower heat to 350 and continue baking for 7 to 10 minutes, until the Parmesan or Mascarpone is melted and begins to brown. Using a flat metal spatula put the tomatoes on a serving platter, sprinkle with extra salt, and serve hot, warm, or at room temperature. I just could not wait for the REAL garden tomatoes to be here. You can use green tomatoes too. Try coring some of the tomato halves out and adding into the mixture mascarpone with fresh dill, garlic, chopped mushrooms and chopped scallions. Fill back into the halves and melt away. ENJOY!!!! 25 MIN.

Compliments of Mistie McPadalis

Ingredients:

• Black-eyed peas – 15-oz can, no salt added, rinsed and drained
• 1 chopped tomato
• 1 small can of green chiles
• Orange & Red bell pepper – 1/4-in dice
• 2 green onions – 1/2 cup
• 1 bunch of cilantro
• Ground cumin – 1 teaspoon
• Ground black pepper, salt – to taste
• Equal parts Persian Lime olive oil and Rice Wine Vinegar

Instructions:
Combine all the salad ingredients in a large bowl. Pour the olive oil & vinegar over the salad and toss gently. Refrigerate for several hours to allow the flavors to blend. Serve with fresh avocado for tacos, OR as a side salad.

Ingredients:

• 8 lasagna noodles, uncooked
• 14 oz freshly shredded, low-moisture part skim Mozzarella cheese, divided
• 3/4 cup Ricotta cheese
• 1/3 cup freshly, finely shredded Parmesan cheese (about 1 1/4 oz)
• ground black pepper
• 3 – 4 medium Roma tomatoes, thinly sliced (about 1/6 inch thick slices)
• 1/4 cup chopped fresh basil, plus more for garnish.
• Add splashes of your favorite aged balsamic vinegar
• 1 cup marinara sauce (recipe follows)
  • 2 Tbsp extra virgin olive oil high polyphenol or Tuscan
  • 1/4 cup finely chopped yellow onion
  • 2 cloves garlic finely minced
  • 1 (28 oz) can crushed tomatoes
  • ¼ tblsp. Italian Herbs
  • salt and freshly ground black pepper to taste

Directions:
Preheat oven to 350 degrees. Cook pasta according to directions listed on package to al dente. Drain pasta (DO NOT rinse with water) and align lasagna noodles in a single layer on a large sheet of parchment or wax paper.

For filling, in a large mixing bowl, whisk together olive oil, ricotta cheese, Parmesan cheese. Mix in 12 oz. of the Mozzarella cheese and season with black pepper to taste (I wouldn’t recommend seasoning with salt just because the cheeses already have plenty of salt).

Place 1/4 cup of the cheese mixture over each lasagna noodle and spread into an even layer, going from one end of the lasagna to the other. Align 4 thin tomato slices over cheese mixture then sprinkle fresh basil over top. Snugly roll lasagna noodles to opposite end. Spread about 1/4 cup pasta sauce in the bottom of an 11 x 7 inch baking dish. Align lasagna roll ups, seam side down in dish. Top each roll up with about 2 Tbsp of the pasta sauce (covering edges of pasta so they don’t dry out while baking). Sprinkle top with remaining 2 oz. shredded Mozzarella. Bake in preheated oven 30 minutes. Remove from oven, plate pasta and garnish with plenty of basil & splashes of your favorite aged balsamic vinegar.

Simple Marinara Sauce:
Heat olive oil in a medium saucepan over medium high heat. Add onions to hot oil and saute about 3 minutes until soft, adding garlic & herbs during last minute of sauteing. Pour in crushed tomatoes and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer and allow sauce to cook for about 20-25min.