Serves 4 | Prep Time: 45 minutes Butternut squash and kale are back. Add some fresh mushrooms and fresh extra virgin olive oil and you have a healthy, seasonal meal that tastes great. If you wish, you may substitute the Family Reserve EVOO with another robust EVOO such as Coratina
Serves 6 Ingredients 2 bacon slices, chopped 4 oz. ground beef 1 large onion, diced 1 red pepper, diced 3 cloves garlic, minced 1 tsp. chili powder 1 tbsp. cumin powder 1 tsp. oregano 1 28-oz can crushed tomatoes 2 cups beef stock 1 15.5-oz can red kidney beans 1
1/2 Cup Honey-Serrano Vinegar 1/2 Cup Chipotle Olive Oil 1 tablespoon sea salt 2 cloves Garlic, Minced fresh ground pepper to taste 4 - 8 to 10 oz. rib-eye steaks Combine the salt, vinegar, garlic, and pepper. Slowly whisk in the the chipotle olive oil. Place the steaks in a
This is actually a mash-up of Chicken Saltimbocca and Chicken Piccata. 4 - boneless skinless, butterflied and pounded to 1/4" thick 4 pieces of thinly sliced provolone cheese 2 medium shallots, thinly sliced 3 garlic cloves minced 1 tablespoon drained capers 2 tablespoons chopped flat leaf parsley 1/2 cup white
1 Turkey about 12 pounds For The Brine 1 1/2 cups kosher salt 2 1/2 gallons cold water Roasting 3 tablespoons Mushroom Sage Extra Virgin Olive Oil 1 tablespoon freshly ground pepper 1/2-3/4 cups chicken stock, as needed Place Turkey and enough brine to cover in a large pot. Refrigerate
Wild Mushroom Empanada Filling 1 cup zucchini finely diced 1/2 pound assorted wild mushrooms, cleaned and coarsely chopped 1 shallot minced 2 large cloves garlic, minced 3 tablespoons Organic Wild Mushroom & Sage Olive Oil 1 large egg, beaten 1/4 cup bread crumbs 1/4 cup grated Pecorino Romano freshly ground
