Ingredients:

2 – filet mignons, 10-12oz each
1 tablespoon of Melgarejo Hojiblanca EVOO
1 ½ teaspoons of Seasonello Herbal Salt
1 teaspoon of coarsely cracked black peppercorn.
1 tablespoon of Butter Infused Olive Oil
6 ounces of mushroom (Shiitake or Cremini or Oyster)
1 tablespoon dry sherry
Kosher salt and black pepper
2 teaspoons of Tuscan Herb Infused Olive Oil
¼ cup of minced shallots
1 ½ tablespoons of brandy
¾ cup of heavy cream
2 tablespoons of mustard
Parsley for garnish

Method:

Preheat oven to 400 degrees F.
Pat filets dry with a paper towel, with a string tie your filet so around the middle so that it will hold its shape when cooking then brush the filet with the Melgarejo EVOO add Seasonello Herbal salt and pepper. Heat a large skillet over high heat for 5 – 7 minutes. Once the skillet is hot, add the filets and sear evenly all sides (about 2 minutes top, bottom, sides). Transfer the filets from the skillet to a sheet pan, place them in the oven for 8-10 minutes (Medium Rare). Remove from oven and cover your sheet pan with the filets tightly with aluminum foil and allow them to rest for 10 minutes. Set skillet aside do not wash it yet.
In medium to low heat, heat Butter Infused Olive Oil in a sauté pan, add mushrooms and sauté for 4-5 minutes, stir in the sherry and cook for 8-10 minutes until mushrooms are cooked through. Sprinkle about a ¼ teaspoon of salt and black pepper. Set aside.
Using the skillet that you seared your filets, add the Tuscan Herb Olive Oil, add shallots and cook over medium to low heat for about 2 minutes, add brandy, stir to deglaze the skillet, cook until brandy evaporates, and the shallots are tender, then stir in the heavy cream and simmer until thickened. Stir in mustard and season to taste.
Remove string from filets and plate. Spoon the cream mustard sauce around the filet. Top meat with a spoon full of mushrooms, garnish with parsley and serve hot.

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 cups packed fresh basil leaves, washed and dried
1/2 cup grated Pecorino Romano cheese
3 cloves of garlic, peeled.
¼ cup of Basil Infused Olive Oil
¼ cup of Delizia Walnut Oil
1/4 cup toasted Walnuts (optional)
2 teaspoons kosher salt or to taste

Method:

In a food processer or blender, combine all ingredients, pulsing to make sure that all the ingredients are blending smoothly, stop machine if needed to scrape down the sides. Recipe can be used on 1 lb. of your favorite cut pasta. 

Ingredients:

2 cups of Peach White Balsamic
1 cup of fresh strawberries roughly chopped- smashed

Ingredients when serving:

1 cup of fresh strawberries sliced
1 lemon thinly sliced
Fresh mint leaves
8 cups of chilled sparkling water or seltzer water

Method:

In a 1 liter mason jar or container add the strawberries, pour Peach White Balsamic and refrigerate for at least an hour or up to four hours. The longer it sits, the more pronounced the flavor of the infused fruit will be. Strain, keep in a tightly sealed container and refrigerated up to two months.
To serve, add 1-2 tablespoons of shrub for every 8oz of chilled sparkling water or seltzer water. Add fresh fruit, lemon and mint. Serve chilled over ice.

Ingredients:

2 cups lemon white balsamic
1 cup fresh blueberries crushed
2” sprig fresh thyme (optional)
8 cups chilled sparkling water

Method:

In a one liter mason jar or container add the crushed blueberries. Pour the balsamic over the fruit and allow to “infuse” for at least one hour or up to four hours under refrigeration. The longer it sits, the more pronounced the flavor of the fruit infusion. Strain and keep refrigerated and tightly covered for up to one month.
To serve, add 1-2 tablespoons of infused drinking vinegar (shrub) depending on your preference for sweetness to 8 oz. of chilled sparkling water. Serve over ice if desired.
Makes between 16-32 servings depending on amount added to water or cocktails.

Ingredients:

3 cups unbleached organic flour
2 cups granulated cane sugar
1 teaspoon salt
2 teaspoons baking powder
2 finely grated orange peel
1 cup Blood Orange (fused) Agrumato Olive Oil
2 large room temperature eggs, whisked
2 tablespoons fresh squeezed orange juice
Powdered sugar for garnish

Method:

Preheat the oven to 350 F.
In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, add the sugar, orange agrumato oil, orange juice, and eggs. Beat on medium speed until thick and creamy, about 3 minutes.In a separate bowl whisk together the flour and remaining dry ingredients. Add the dry ingredients to the wet ingredients in three additions beating in between additions until no dry spots remain. Pipe the cookie dough using a pastry bag fitted with a star shaped pastry, portioning approximately two teaspoons of dough per cookie, onto a parchment lined cookie sheet pan. Alternatively, use two spoons to drop batter onto the cookie sheet. Bake in the center of the oven for 10 minutes.Increase the heat to 425 F and bake for an additional 2 minutes to aid in creating a golden brown exterior. Remove the cookies to a rack to cool. Repeat with the remainder of the dough. When fully cooled, dust with powdered sugar.

Ingredients:

1 lb. dark chocolate chips or whole bars chopped coarsely
1 cup heavy cream
1/2 cup milk
2 Tbs. Blood Orange Fused Olive Oil
1 Tbs. Fresh Orange Zest
1 teaspoon vanilla extract
Pinch kosher salt
2 tablespoons Tangerine Dark Balsamic or Traditional Balsamic
Cookies, Fruit, marshmallows, or pound cake, for serving

Method:

Special equipment: 6-quart slow cooker
Heat a 6-quart slow cooker with insert on high until hot. Combine the chocolate, cream, milk, vanilla and salt and olive oil in the hot insert. Cover and cook on high for 30 minutes, then whisk the ingredients together and set on low. Whisk in the balsamic just before serving.

Ingredients:

Brownie
1/2 cup of CA Organic Arbequina EVOO
1 cup white sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup unsweetened high quality cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts (optional)

Method:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9 inch baking pan.
In a medium bowl, mix the olive oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into the prepared pan.
Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.

Ingredients:

Ganache
9 ounces best quality bittersweet chocolate, chopped
1 cup heavy cream
2 tablespoons Tangerine Balsamic Vinegar
2″ long strip of tangerine zest
a pinch of kosher salt – optional

Method:

Place the chocolate into a medium bowl. Heat the cream, salt, and tangerine zest in a small saucepan over medium heat. Bring just to a bare simmer, watching very carefully because if it boils for a few seconds, it will boil out of the pot and scorch. When the cream has come to a simmer, remove the zest, pour over the chopped chocolate, and whisk until smooth. Stir in the Tangerine balsamic. Allow the ganache to cool, looking for a spreadable consistency before frosting the brownies. Start at the center of the brownies and work outward.

Ingredients:

16oz of penne pasta or pasta of your choice
1 cup dried mushrooms such as shitake, porcini, and morel
1 cup heavy cream
3 tablespoons Chiquitita Olive Oil
1/3 cup dry Marsala wine
1/2 cup reserved mushroom stock (soaking liquid)
2 tablespoons Traditional Style Balsamic Condimento
1 large shallot, sliced thin
1 medium red onion, sliced thin
1 – 2″ sprig of fresh thyme, leaves only
kosher salt and fresh ground pepper to taste
Grated Pecorino Romano cheese

Method:

Place mushrooms in a small bowl and pour one cup of boiling water over the mushrooms and set aside. Place a large sauté pan, over medium heat. Add the EVOO, onion and shallot and a small sprinkle of kosher salt. Sauté slowly until the onions are caramelized, being careful not to burn them. This should take approximately 5 minutes until they are golden brown.

Drain the mushrooms well reserving the soaking liquid. Chop lightly if the pieces are large. Add the mushrooms and thyme leaves to the sauté pan. Sauté for another minute and then add the Marsala wine, scraping up any browned bits.

Bring a large pot of salted water to a boil.

Reduce the wine by half and add the mushroom stock. Continue cooking over medium heat until liquid is again reduced by half. Add in the balsamic, and then the heavy cream stirring well to combine. Allow to simmer for an additional minute or two, to allow the sauce to thicken. Season well with kosher salt and a generous amount of fresh ground pepper.

Boil your pasta in the salted water, cook until al dente.

Add the cooked, drained pasta to the sauté pan. Toss it with the sauce and allow it to simmer in the sauce for an additional minute.

Serve with grated fresh Pecorino Romano cheese.

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.