Loading... Please wait...
 Loading... Please wait...

Recipes

​Spinach Salad with Marinated Chicken, Blueberries, Pears, Red Pepper & Goat Cheese

Marinated chicken breast in blueberry balsamic vinegar adds delicious flavor to this spinach salad. Fresh blueberries, pears, red peppers and goat cheese drizzled with Blueberry Balsamic Vinegar and Extra Virgin Olive Oil make this salad a gourmet delight!Ingredients:4 chicken breasts 1 package Baby Spinach, washed and patted dry 4 pears, sliced 1 red pepper, sliced or chopped 1 cup [...]

Read More »


Tuscan Herb Roasted Red Pepper & Tomato Soup

Creamy roasted red pepper and tomato soup with Tuscan Herb Olive Oil.Ingredients:2 - 28oz. cans tomato puree 1/2 cup white wine 2 cups chicken or vegetable stock 2 large red bell peppers, roasted, seeded, peeled and chopped 3 tablespoons Tuscan Herb Olive Oil 1 medium yellow onion, finely diced 4 large cloves garlic, minced 1 bunch fresh basil leaves, washed, dried, & [...]

Read More »


​Wild Smoked Salmon & Avocado Crostini

This Wild Smoked Salmon & Avocado Crostini is the perfect appetizer or brunch item for summer.Ingredients:1 fresh, sweet baguette, sliced in to 1/2" slices on the diagonal 12 oz. thinly sliced wild smoked salmon 3 ripe avocados, sliced thin 1 small red onion, sliced very thin 1 large garlic cloves cut in half 2 tablespoons fresh squeezed lemon juice 1/3 cup [...]

Read More »


​Watermelon, Arugula, & Feta Salad

Ingredients:4 cups seedless watermelon, cubed 3 cups baby arugula 1/4 cup white balsamic vinegar sea salt and freshly ground black pepper 1/2 cup feta cheese crumbledDirections:Place watermelon on salad plates. Toss arugula with the White Balsamic Vinegar in a bowl and season to taste with the salt and pepper. Top each plate of watermelon with the arugula. Sprinkle with [...]

Read More »


​Cranberry Pear Balsamic Glazed Butternut Squash

Ingredients:1 - 2 pounds butternut squash peeled, seeded and diced in to 1" pieces (about 3 cups) 1/3 cup Cranberry Pear White Balsamic Vinegar 1 Tablespoon sweet fruity olive oil such as Blood Orange 3" sprig fresh rosemary, leaves stripped from stem and roughly chopped sea salt & freshly ground black pepper to tasteDirections:Preheat oven to 375 degrees. [...]

Read More »


​Coconut Lime Marinated Shrimp

Ingredients:2 pounds of frozen, already cooked shrimp, thawed 1 garlic clove finely minced 1/4 cup of chopped fresh parsley or cilantro 1/3 cup of MDOO Persian Lime Extra Virgin Olive Oil 1/4 cup of MDOO Coconut White Balsamic 1 tablespoon of low sodium soy sauce 1/2 teaspoon red pepper flakes (optional) fresh cracked pepperDirections:Whisk vigorously or shake in a sealed jar [...]

Read More »


Smoky Blue Cheese and Balsamic Kettle Chips

Ingredients:1 large bag Kettle potato chips with sea salt1-2 tablespoons Chipotle Olive Oil (to taste)1/2 cup Crumbled Blue Cheese2 Tablespoons 18 year Traditional Balsamic Vinegar (or more, to taste)2-3 pieces of bacon, cooked and crumbled1 green onion, choppedDirections:Arrange potato chips on an oven safe dish, and drizzle LIGHTLY with Chipotle oil, and sprinkle on blue [...]

Read More »


Pork Loin Caprice

Balsamic vinegar is thick, sweet-smelling vinegar that is made from pure and unfermented grape juice, which is known as must. Several varieties of grapes can be used to create balsamic vinegar, but the Trebbiano grape, which is native to Modena, Italy, is the most common. Another variety that is commonly used is Lambrusco. Ancellotta and [...]

Read More »


Tomato & Cured Meat Bruschetta

Curing is any of various food preservation and flavoring processes, especially of meat or fish, by the addition of a combination of salt, nitrates, nitrite or sugar. Many curing processes also involve smoking, the process of flavoring, or cooking. The use of food dehydration was the earliest form of food curing. Ingredients1 Each Bread Baguette2 Cloves [...]

Read More »


Tapenade

Tapenade originates in southern France (Provence) on the Mediterranean about 150 miles from the Italian border and is a huge favorite in Italy. The name comes from the Provençal word tapèno meaning caper. It is sometimes referred to as an olive paste and many chefs consider it a gourmet condiment. It is always a hit [...]

Read More »