Ingredients:

2 pounds waxy skin potatoes cut in half (or quarters if large)

Marinade
1/2 cup lemon olive oil
5 cloves fresh garlic, minced
3 tablespoons oregano white balsamic
1/2 cup chicken stock or water
2 teaspoons kosher salt
fresh ground pepper to taste
finely chopped fresh parsley (optional)

Method:

Preheat the oven to 400 F. Whisk the marinade ingredients except the water in a large bowl. Toss the potatoes with the marinade and arrange in a single layer on a large baking sheet. Add water to the bottom of the pan with the potatoes. Cook for 40 minutes until the water is evaporated and the potatoes are crusty-golden brown. Adjust seasoning as necessary and serve sprinkled with fresh parsley.

Ingredients:

2 small zucchini cut into slices
2 small yellow squash cut into slices
12 oz small cherry tomatoes , sliced into halves
3 tablespoons Garlic Infused olive oil
½ teaspoon of dried oregano
½ teaspoon of chopped fresh parsley
Salt and freshly ground black pepper
1 cup (2.4 oz) finely shredded Parmesan cheese
Salt and Pepper

Method:

Preheat oven to 400 degrees. Place parchment paper or aluminum foil onto a 13 inch baking sheet.
In a small bowl whisk together, the Garlic Infused Fused olive oil, parsley, and oregano.
Place zucchini, yellow squash and tomatoes in a large mixing bowl. Pour olive oil mixture over top and gently toss with hands to evenly coat.
Pour onto baking sheet and spread into an even layer. Season with salt and pepper. Sprinkle Parmesan over the top of each. Roast in preheated oven 25 – 30 minutes until veggies are tender and Parmesan is golden brown.

Ingredients:

1 -1/2 pounds small, fresh brussels sprouts, dried end trimmed, and cut in half
1/2 pound fresh Cremini mushrooms sliced in half
1/4 cup Mushroom-Sage Infused Olive Oil
1 medium shallot thinly sliced
2 Tablespoons Pomegranate Balsamic Vinegar
1 teaspoon salt
fresh ground pepper to taste

Method:

Heat a heavy-duty 12″ saute pan, add the Fused olive oil. Add the shallot and sauté over medium until translucent. Add the mushrooms and brussles sprouts and sauté over medium-high heat until the mushrooms and brussles sprouts begin to caramelize (about 6 minutes). Add the 2 tablespoons of pomegranate balsamic to the pan stirring and scraping to de-glaze it. (Make sure to scrape up the browned bits of mushroom and shallot at the bottom while evenly coating the brussles sprouts). Season with salt and pepper to taste. Serve hot.

Ingredients:

For Dressing
1/3 cup of Italian Biancolilla EVOO, plus a little more for drizzling
2 teaspoons of dijion mustard
1 teaspoon of honey
1 grated garlic clove
Grated zest from 1 lemon
Lemon juice from 1 lemon

For Pasta
Kosher salt
12 oz of bowtie pasta
4 ounces of asparagus
10 oz of frozen peas – thawed
1 chopped yellow bell pepper
1 pint of grape tomatoes cut into halves
1 minced shallot
½ cup of fresh chopped dill
Ricotta salata cheese for garnish

Method:

In a large pot boil water with salt, add pasta. Add asparagus 2 minutes before pasta is done. Drain the pasta and asparagus in cold running water. Toss the pasta and asparagus with the peas, peppers, tomatoes, shallot and dill. Set aside. In a small bowl whisk together EVOO, mustard, honey, garlic, lemon zest and lemon juice. Season with salt and pepper. Pour dressing over the pasta salad, tossing to coat. Let the salad sit for a few minutes so that it soaks up all the flavor. Serve in bowls – shave some ricotta salata cheese and drizzle a little EVOO.