6 slices bacon, cut into 1” pieces
6 tbls FIORE Butternut Squash Seed Oil
2 lbs Brussels sprouts, trimmed & halved Bourbon Maple Balsamic, if desired
Pecan halves, one cup
Preheat oven to 375 degrees. Heat large ovenproof skillet on
medium heat – add bacon, cook while turning occasionally, until
crisp, 5 minutes. Remove from pan, place on paper towel and set
aside. Drain drippings from pan.
Add Brussels sprouts to baking pan along with pecans, drizzle with squash seed oil; add salt and pepper - roast in oven 30 minutes until sprouts are
browned. Remove from oven, stir in bacon; return to oven 10
minutes; serves 8. And for an extra twist of flavor, drizzle Bourbon Maple Balsamic over the top before serving!
One 4 lb. chicken (left whole or cut into 8 pieces)
1/4 cup FIORE Cranberry Pear Balsamic
4 cloves garlic, minced
1 tsp. cumin
3 Tbls. FIORE Harissa Olive Oil
2 Tbls. Dijon Mustard
1 tsp. salt
Heat oven to 450 degrees. Mix all ingredients in zip lock bag or mixing bowl, place chicken in that bag or bowl, allowing to marinate for 20 minutes to one hour.
Roast chicken in 450 degree oven for 25 minutes, then turn oven down to 350 degrees and cook until internal temperature reaches 165 degrees.
If chicken is browning too quickly, cover lightly with foil for the reminder of cooking time.
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1 clove, garlic sliced thin
1 pepper, sliced thin
1 teaspoon ground thyme
2 white potatoes, sliced ¼” thin
FIORE Herbs de Provence Olive Oil
Kosher salt and freshly ground pepper
1 green zucchini, sliced 1/2” thick
1 tomato sliced 1/2” thick
3 tbls parmesan cheese, shredded
Preheat oven to 350 degrees. In medium sized bowl, combine sliced onion, sliced garlic, thyme, salt and pepper. Drizzle an 8” square pan with olive oil on the bottom of the pan. Layer sliced potatoes on bottom on pan. Layer 2/3 of the onion/garlic/thyme on top of the potatoes layer. Drizzle olive oil over the top. Layer one layer of the zucchini on top, then layer one layer of tomatoes on top. Drizzle olive oil on top. Drizzle with salt and pepper. Cover with last 1/3 of onion, garlic, thyme, salt and pepper on top, then drizzle parmesan cheese on top of entire area.
Cover with foil, bake 40 mins at 350 degrees; then uncover, turn temp to 425 degrees, cook for 20 mins; then sit out for 10 mins. before serving.
]]>Easy-Peasy! Scoop your favorite ice cream or gelato into a bowl, open the bottle of FIORE Espresso Balsamic and drizzle! Soooo delish. You just won't believe you are eating balsamic with gelato! Enjoy!
]]>Ingredients:
Directions:
Enjoy!!!!!!
Whisk together or shake the shallots, olive oils and balsamic vinegar in a small jar, then set 1/3 of the marinade aside.
Place shrimp in small bowl and pour in the remaining 2/3 of the marinade. Let marinate for 20 minutes.
Prepare a hot grill. Skewer the shrimp onto the metal skewers, then grill over hot coals, turning frequently until cooked, about 3–5 minutes. Brush cooked skewers with the reserved marinade. Serve immediately.
]]>Preheat a hot gas or charcoal grill. Brush the radicchio with Rosemary Olive Oil and place cut side down on the hot grill, cooking only until grill marks appear. Place asparagus directly on the grill.
Remove the radicchio and roll the asparagus over to cook for another minute. Then remove the asparagus and drizzle Rosemary Olive Oil on top; and season both asparagus and radicchio with salt and pepper. Lightly brush the baguette slices with Rosemary Olive Oil and add to the grill only until grill marks appear.
Divide the Boston lettuce leaves between four plates. Cut each radicchio piece in half and place on top of the lettuce leaves. Divide the asparagus into four portions, adding each to the radicchio, then sprinkle pine nuts on top. Drizzle the salads with Rose Balsamic and lightly with Rosemary Olive Oil – serve with the grilled bread slices.
]]>Steam asparagus and beans until just crisp-tender (about 2-3 minutes); Toss with tomato and chickpeas. Add balsamic and olive oil, mix gently - season to taste with salt and pepper. Serve warm.
]]>Place olive oil, balsamic, mustard, garlic and cilantro in a blender and puree until smooth. Add salt & pepper to taste. Set aside.
Heat 1 tablespoon of the olive oil in a skillet over high heat. Cook scallops until seared, about 2-3 minutes each side.
Transfer to serving plate and drizzle with the citrus vinaigrette.
]]>One 10 oz. ball of pizza dough, risen at room temperature*
Flour for dusting Semolina or cornmeal
1 to 2 tbls FIORE Extra Virgin Olive Oil
1-1/2 tbls FIORE White Truffle Oil
1/2 cup shredded mozzarella/provolone cheese mix
1/8 cup gorgonzola
3 tbls Parmigiana Reggiano Cheese, grated
Preheat oven to broil.
Place dough on lightly floured surface - gently spread dough with fingertips & sides of hands, keeping as much air in the outer/crust edge as possible. Stretch dough into a 10-inch circle. {Alternatively roll out with a rolling pin.}
Sprinkle semolina or cornmeal lightly in bottom of 12-inch cast iron skillet. Then lay dough out in the skillet and drizzle extra virgin olive oil onto dough, leaving a border for the crust. Sprinkle with 3 cheeses.
Cook on medium-high heat on stovetop burner for 3 minutes until golden brown, checking bottom of pizza often so not to burn. Place skillet under broiler about one minute, rotating skillet once halfway through cooking time.
Remove skillet from oven with potholders. Slide pizza onto cutting board with spatula. Brush truffle oil liberally on crust. Cut and serve.
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2 Boneless chicken breasts
½ cup FIORE Mushroom & Sage Olive Oil
8 oz. sliced portabella mushrooms
2 cloves garlic, diced/pressed
Sea Salt & freshly ground black pepper
Pasta of your choice
1 package fresh baby spinach
3 tbls Grated (or shaved) Parmigiano Reggiano cheese
Sour cream to garnish
Heat olive oil in saute pan. Dice chicken and cook in saute pan - add sliced portabella mushrooms and garlic cloves.
While chicken is cooking, cook pasta as directed. Drain and drizzle olive oil on pasta. Transfer pasta and chicken ingredients back into pasta pot and mix well.
Add fresh spinach into pasta mixture on low heat - stir until spinach is wilted.
Serve in large pasta bowl and top with grated Parmigiana Reggiano cheese. Garnish with sour cream on individual servings.
1 ripe avocado
Juice of ½ lemon
FIORE Harissa Olive Oil
FIORE Sea Salt
Red pepper flakes, to add zip
Toasted bread
Toast bread.
Slice avocado in half lengthwise, then lay slices on bread.
Sprinkle lemon juice and salt; drizzle with olive oil and pepper flakes.
Cook quinoa according to package directions. Lay out on flat cookie sheet. Cool. Mix chopped vegetables with quinoa. Blend together the olive oil, balsamic, and black pepper. Pour over vegetables and chill for 8 hours. Serve on a bed of lettuce or stuffed in a tomato or pepper. Serves 8
(Substitute these veggies for any others)
]]>Preheat oven to 350 degrees after placing oven rack in center position. Grease a 9" x 13" baking pan. Melt the chocolate (in a double boiler or microwave). Add the oil and stir until smooth. Cool completely. Stir in the sugar and vanilla. Beat in the eggs until creamy. Stir in the flour.
Completely stir in chopped nuts with a spoon. Pour the batter into the greased pan, scraping the bowl clean with a rubber spatula. Spread the batter evenly in the pan. Bake 25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before serving. Cut into squares. Makes 24 brownies.
(If you really have no time, just add the Blood Orange Olive Oil instead of vegetable oil into a box or bag mix of brownies --- the blood orange will liven it right up!)
]]>Wrap beets individually in foil and place in 400 degree oven for about 30-45 minutes.
Remove from oven, let cool slightly and carefully peel the skin off. Set aside. When the beets are cool, thinly slice the beets into 18 to 20 slices.
Spread slices on a serving plate, and top each slice with goat cheese and chives.
Drizzle with Olive Oil and Balsamic Vinegar. Finish with salt and pepper to taste.
Serves 4
]]>Into a zip lock bag, add 1/2 cup olive oil and 1/4 cup balsamic. Sprinkle about 1/4 teaspoon salt. Add chicken breasts and seal bag shut. Marinate in bag, turning several times per hour to keep chicken coated, at least one hour (the more time the better).
Grill on medium heat about 10 minutes per side, basting with marinade every few minutes. If roasting in oven, cook on metal sheet at 375 degrees about 12 minutes per side, basting with marinade every few minutes.
]]>Preheat oven to 350 degrees F. Lightly oil a 9 by 9-inch square baking pan.
Beat eggs with sugar until well blended. Add the oil, matzo meal, potato starch, salt and blend well.
Put all the fruit in the pan and sprinkle with most of the cinnamon sugar, reserving a little for the top. Spoon the batter over the fruit, covering as much of the fruit as you can. Sprinkle with remaining sugar.
Bake until the topping is set and just turning tan, about 45 minutes. Serve hot, warm or at room temperature.
]]>Heat olive oil in skillet over medium heat. Add garlic; cook, stirring, until golden. Using slotted spoon, transfer the garlic to paper towels. Reserve the oil. Fill a pot with cold water. Add juice of 2 lemons, then add 2 lemon halves to the pot. Cut off the top inch of an artichoke with a serrated knife. Cut off the stem and snap off the tough outer leaves. Using a paring knife, cut away the tough green parts around the base, then halve the artichoke lengthwise and add to the pot. Repeat with the remaining artichokes. Add 1/4 teaspoon salt and 1 tablespoon of the reserved garlic oil to the pot and bring to a simmer over medium-high heat. Simmer 4 minutes, then drain. Discard the lemon halves. Position racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Thinly slice the remaining lemon. Pat the artichokes dry; toss in a large baking dish with the onion, lemon slices, 2 tablespoons of the reserved garlic oil, 3/4 teaspoon salt, and pepper to taste. Spread in a single layer and roast on the upper oven rack, stirring once or twice, until tender and lightly charred, about 35 minutes.
Meanwhile, brush another large baking dish with 1 tablespoon of the reserved garlic oil. Add the salmon, skin-side down, and rub with any remaining garlic oil. Sprinkle with the fennel seeds, red pepper flakes, 1 teaspoon salt and 1/4 teaspoon pepper. Roast the salmon on the lower oven rack until just cooked through, 15 to 20 minutes. Cut into 6 pieces and divide among plates. Serve with the roasted artichoke mixture. Top with the parsley and fried garlic.
]]>Pour wine into large saucepan set on medium heat. When wine is heated, carefully set it aflame. Let the flames die out, then increase the heat so the wine boils; allow it to boil until it cooks down by 1/2. Remove from the heat. Center a rack in oven and preheat oven to 350 degrees F.
Heat the oil in large casserole (to hold 6 ribs) over medium-high heat. Season ribs all over with salt and the crushed pepper. Dust ribs with 2 tablespoons of matzoh meal - when oil is hot, slip ribs into the pot and sear for 4 to 5 minutes on each side, until well browned. Transfer browned ribs to a plate. Remove all but 1 tablespoon of fat from the pot; lower the heat to medium, toss in vegetables and herbs. Brown the vegetables lightly, 5 to 7 minutes, then stir in tomato paste - cook for 1 minute to blend. Add the reduced wine, browned ribs, and stock to the pot. Bring to boil; cover pot tightly, slide into the oven to braise for 2-1/2 hours, or until ribs are tender enough to be easily pierced with fork. Every 30 minutes, lift lid and skim and discard fat that may have bubbled to the surface. Carefully transfer the meat to heated serving platter with a lip and keep warm. Boil the pan liquid until it thickens and reduces to about 1 quart. Season with salt & pepper - pass through a fine-mesh strainer; discarding solids. Pour the sauce over meat. Serve with your choice of vegetables.
]]>Glaze:
Preheat oven to 350 degrees. Grease & flour 9 x 5 inch loaf pan.Sift together 1 cup plus 3 tablespoons flour, the cornmeal, baking powder, salt. In separate bowl, beat brown sugar, olive oil, Cointreau, vanilla - mix until smooth. Beat in eggs. Alternatively add flour mixture & yogurt to egg mixture until well combined. Toss blueberries with remaining 1 tbsp flour & fold into batter. Pour into prepared pan & bake 70 minutes.
For glaze: Whisk together all ingredients in small bowl. Unmold cake and poke top all over with wooden skewer. Brush cake with glaze. Cool and serve.
]]>Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain.
Cook pasta in large pot of boiling salted water until al dente, tender but still firm, about 7 minutes. Drain, drizzle with olive oil to coat and set aside in large bowl.
Cook asparagus and beans in large pot of boiling water, uncovered, for 3 minutes or until bright green. Add peas and cook about 1 to 2 minutes more. Drain vegetables in a colander and set aside.
Heat 3 tbsp. olive oil in large skillet and sauté garlic over medium heat for 1 minute. Add drained vegetables and cook, stirring, about 2 minutes.
Add vegetable mixture to the reserved pasta. Toss until sauce coats pasta mixture. Mix in the tomatoes and Tuscan Olive Oil. Season pasta with salt and pepper to taste. Top with grated cheese. Serve immediately.
]]>Preheat the oven to 325°. Place the ham in a large roasting pan and add the chicken stock. Stud the ham all over with the cloves.
In medium saucepan, bring olive oil, balsamic and lemon juice to a boil. Simmer over low heat until thickened, 10 minutes. Whisk in mustard, ginger and cinnamon; simmer until reduced to 1-1/4 cups (5 minutes).
Drizzle half of the glaze over ham; cover with foil. Roast for 1-1/2 hours, basting frequently, until thermometer inserted in thickest part of ham registers 125°. Remove foil, brush ham with rest of glaze. Roast 30 minutes longer, until top is lightly caramelized. Transfer to platter. Discard cloves. Pour pan juices into a bowl - serve with the ham.
]]>Place tuna, avocado, tomatoes & scallions into mixing bowl & toss with sesame oil, honey ginger balsamic and sesame seeds. Deep fry the wonton triangles in extra virgin olive oil (don’t let them curl) - drain and cool. Spoon tuna mix on top of cooled crispy wontons, then drizzle with Spicy Tangerine Honey Ginger Drizzle.
In a saucepan reduce the balsamics until they coat a spoon, then stir in the sriracha and let cool. (Do not reduce too much as it will scorch the balsamic).
]]>Preheat oven to 400 degrees. Coat beets in EVOO; place on foil lined baking sheet. Roast in oven until beets are tender (when sharp knife can be inserted easily). Cool beets and peel.
Dice beets, toss with fennel, onion, oranges, mint, blood orange oil and balsamic. Season with salt and pepper. Place a spoonful of beet mixture on crostini slice, top with ricotta salata.
]]>In a food processor combine cannellini beans, sherry vinegar, rosemary and blend until smooth, slowly adding olive oil so it doesn’t become too thin. Add salt and pepper to taste as it is blending.
Slice baguette on a bias ½ inch thick and place in a hot pan with EVOO until bread is golden.
]]>In a non-stick sauté pan heat 1 tablespoon of Garlic Olive Oil and add garlic, sauté for a bit; be careful not to brown, then add eggplant; sauté until tender and slightly golden. Add peppers, half of chopped parsley, salt and pepper to taste, allow to heat through; remove from heat.
Slice baguette on a bias about ½ inch thick. In a nonstick sauté pan or griddle heat 1-2 tablespoons of Extra Virgin Olive Oil at a time to brown the baguette slices on both sides.
Spread a tablespoon of the softened goat cheese onto toasted baguette slices; followed by a tablespoon of the slightly warm eggplant and peppers.
To finish drizzle with Balsamic; sprinkle with remaining parsley.
]]>Preheat oven to 425. Rough chop vegetables. In a broiler pan, without the rack, combine all ingredients.
Roast 25 minutes or until vegetables are tender, stirring once.
Use any combination of the following vegetables: zucchini, bell peppers (red, green or yellow), red onions, white or Portobello mushrooms and carrots.
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