Formal Party

STRAWBERRY ALMOND SPINACH SALAD

STRAWBERRY ALMOND SPINACH SALAD

Serves 4-6
Prep time 5 minutes
Meal type Salad
Occasion Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party, Thanksgiving
By author EVOO Mike

Ingredients

  • 1 bunch Baby Spinach (washed and dried)
  • 2 tablespoons Strawberry Barrel Aged Balsamic (EVOO Marketplace)
  • 3 tablespoons Roasted Almond Oil (EVOO Marketplace)
  • 1/4 cup Sliced Almonds

Directions

Step 1
Toast sliced almonds in 1 Tbs Roasted Almond Oil (2-3 minutes until slightly browned)
Step 2
Combine 2 Tbs Strawberry Balsamic with 2 Tbs Roasted Almond Oil. Whisk together.
Step 3
Dress spinach with strawberry-almond vinaigrette and top with toasted almonds.

TUSCAN GREEN BEANS

Tuscan Green Beans

Serves 4-6
Prep time 15 minutes
Cook time 10 minutes
Total time 25 minutes
Meal type Salad, Side Dish
Misc Serve Hot
Occasion Casual Party, Christmas, Easter, Formal Party, Thanksgiving
By author EVOO Mike

Ingredients

  • 1lb Fresh Green Beans (Rinsed and Trimmed)
  • 2 tablespoons Herbes de Provence Olive Oil (substitution-Tuscan Herb, Milanese Gremolata Olive Oils) (EVOO Marketplace)
  • 1/4 cup Sliced Almonds
  • 2 teaspoons Lemon Pepper

Directions

Step 1
Steam Green beans approximately 10 minutes until tender but slightly firm.
Step 2
Saute almonds in 1Tbs Herbes de Provence Olive Oil 2-3 minutes until lightly browned.
Step 3
Add steamed Green beans to sauted almonds. Season with lemon pepper and toss in remaining 1Tbs Herbes de Provence Olive Oil.

Note

Our Tuscan Green Bean recipe is perfect for any causal to formal party.  Herby with a hint of lemon!

EVOO PEACH COBBLER

EVOO MARKETPLACE PEACH COBBLER

Serves 4-6
Prep time 6 hours
Cook time 30 minutes
Total time 6 hours, 30 minutes
Meal type Dessert
Misc Child Friendly, Serve Cold, Serve Hot
Occasion Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day
By author EVOO Marketplace-Theresa Lowe

Ingredients

  • 4 Large Peaches (Medium Dice)
  • 1/2 cup Peach Infused Balsamic Vinegar (EVOO Marketplace)
  • 1/2 cup Eureka Lemon Fused Olive Oil (EVOO Marketplace)
  • 1/4 cup Sugar
  • 1/2 teaspoon Cinnamon (Ground)
  • 1/4 teaspoon Nutmeg (Ground)
  • 1/4 teaspoon Cloves (Ground)
  • 2 Pie Crusts (Frozen)
  • 4 Remekins

Directions

Step 1
In a medium sized bowl whisk together Eureka Lemon olive oil and White Peach balsamic. Add diced peaches. Set in fridge and marinate for about 6 hours.
Step 2
After the 6 hours, drain the marinade from the peaches and set aside for use later.
Step 3
Place the peaches in a saucepan over low/medium heat. Add Sugar, Cinnamon, Nutmeg and Cloves to the peaches. Let simmer till peaches are soft about 15min.
Step 4
Line the ramekins with the pie crust making sure that the pie crust comes up to the top and is pressed securely to the sides. Trim off the extra pie crust that comes over the top of the ramekins. (save any remaining pie crust for step 5.)
Step 5
Use the remaining pie crust to roll out and cut shapes out of to line the top of cobbler. Set aside.
Step 6
Poke the pie crust with a fork before adding the peach mixture; cook the pie crust at 345F degrees for about 10-15 minutes or until lightly golden brown. Cook on a cookie sheet that has sides with a short cooling rack to keep the ramekins elevated.
Step 7
Once pie crust is golden brown add the peach mixture into your ramekins. Place the extra pie crust on top of the cobbler and return it to the oven for 15-20 minutes or until the peaches are bubbling.
Step 8
Serve warm with whip cream & ice-cream. Drizzle with the reserved peach balsamic and Lemon Fused Olive Oil.

Note

Click below to purchase these EVOO Marketplace products online:

Eureka Lemon Fused Olive Oil

Peach Infused White Balsamic

SWEET AND SAVORY TARTS

SWEET AND SAVORY TARTS

Allergy Egg, Milk
Meal type Dessert, Side Dish, Snack, Starter
Misc Gourmet, Pre-preparable, Serve Cold
Occasion Birthday Party, Casual Party, Christmas, Formal Party, Halloween, Thanksgiving, Valentines day
By author EVOO Marketplace-Lauren May

Ingredients

Lavender Tart Crust

  • 1.5 tablespoons Organic Butter Flavored Olive Oil (EVOO Marketplace)
  • 1 1/4 cup Graham Crackers (Finely Chopped)
  • 1 tablespoon Lavender Flowers
  • 3 tablespoons Sugar

Poached Pears

  • 1 cup Cinnamon-Pear Infused Balsamic Vinegar (EVOO Maketplace)
  • 1 cup Water
  • 1/2 cup Sugar
  • 1 tablespoon Dry Sherry Wine
  • dash Sea Salt
  • dash Pepper

Custard Tart Filling

  • 3 tablespoons All-Purpose Flour
  • 1/2 cup Sugar
  • 3 Large Eggs (2 Whole Eggs, 1 Egg Yolk)
  • 1 teaspoon Vanllia Extract
  • 2 tablespoons Whole Milk

Directions

Lavender Tart Crust
Step 1
Combine all ingredients in a large mixing bowl. Massage with hands until all crackers are coated and when pinched together hold together.
Step 2
Transfer all ingredients into a non-stick 9” tart pan, or two 4” tart pans, whichever you prefer.
Step 3
With a piece of plastic wrap as a barrier for your hands, push and mold the crust into the tart pan, allowing ¼” thickness throughout.
Step 4
Bake in the oven at 350F for 10 minutes, or until the crusts are nutty and aromatic.
Poached Pears
Step 5
Combine all ingredients in a saucepan, mix sugar until dissolved on low heat.
Step 6
Add pears and allow poaching liquid to come to a gentle boil.
Step 7
Remove from heat and leave pears to remain steeping inside liquid for 15-20 minutes. Remove pears and slice as desired.
Custard Tart Filling
Step 8
In a medium bowl, combine flour, sugar, vanilla and eggs. Gradually, whisk in milk, skimming off any small bubbles that may rise to the surface. Mix to a smooth texture.
Step 9
Pour custard mixture into tart pan. Arrange poached pears in desired placement into the pan.
Step 10
Bake at 350F for 30 minutes, or until custard has set firmly.
Step 11
Garnish with caramelized (sautéed) Onions or Prosciutto, and a drizzle with reduced Lavender Balsamic.

Note

Click below to purchase these EVOO Marketplace products online:

Organic Butter Flavored Olive Oil

Cinnamon Pear Dark Balsamic

CINNAMON PEAR SCONES

CINNAMON-PEAR OATMEAL SCONES

Serves 12
Allergy Egg, Milk
Meal type Appetizer, Bread, Breakfast, Dessert, Snack
Misc Gourmet, Pre-preparable
Occasion Birthday Party, Casual Party, Formal Party, Valentines day
By author EVOO Marketplace

Ingredients

Scones

  • 1 1/2 cup Rolled Oats (Or Quick Oats)
  • 1/4 cup Whole Milk
  • 1/4 cup Heavy Cream
  • 1 Large Egg
  • 1 1/2 cup Unbleached All-Purpose Flour
  • 1/4 teaspoon Cinnamon (Ground)
  • 3 tablespoons Cinnamon-Pear Infused Balsamic Vinegar (EVOO Marketplace)
  • 1/3 cup Sugar
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 10 tablespoons Unsalted Butter (Cold And Cut Into 1/2 Inch Cubes)
  • 1 tablespoon Sugar (For Sprinkling)

Pear Marinade

  • 1/2 cup Pears (Chopped)
  • 1/4 cup Cinnamon-Pear Infused Balsamic Vinegar (EVOO Marketplace)

Directions

Pear Marinade
Step 1
Marinated the pears in the 1/4 cup of Cinnamon-Pear Dark balsamic vinegar for 30 minutes
Scones
Step 2
Adjust oven rack to middle position; heat oven to 375 degrees. Spread oats evenly on baking sheet and toast in oven until fragrant and lightly browned, 7 to 9 minutes; cool on wire rack. Increase oven temperature to 450 degrees. Line second baking sheet with parchment paper. When oats are cooled, measure out 2 tablespoons and set aside.
Step 3
Whisk milk, cream, Cinnamon-Pear balsamic vinegar and egg in a bowl until incorporated; remove 1 tablespoon to small bowl and reserve for glazing.
Step 4
Pulse flour, cinnamon, 1/3 cup sugar, baking powder, and salt in food processor until combined, about four 1-second pulses. Scatter cold butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer mixture to medium bowl; stir in cooled oats and marinated pears. Using rubber spatula, fold in liquid ingredients until large clumps form. Mix dough by hand in bowl until dough forms cohesive mass.
Step 5
Dust work surface with half of reserved oats, turn dough out onto work surface, and dust top with remaining oats. Gently pat into 7-inch circle about 1 inch thick. Using bench scraper or chef’s knife, cut dough into 8 wedges and set on parchment-lined baking sheet, spacing them about 2 inches apart. Brush surfaces with reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool scones on baking sheet on wire rack 5 minutes, then remove scones to cooling rack and cool to room temperature, about 30 minutes. Serve.

Note

Click below to purchase these EVOO Marketplace products online:

Cinnamon Pear Dark Balsamic

 

LEMON THYME OLIVE OIL COOKIES

LEMON THYME OLIVE OIL COOKIES

Serves 40
Allergy Milk
Meal type Dessert, Snack
Misc Child Friendly, Freezable, Pre-preparable
Occasion Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day
By author Denver Post

Ingredients

  • 2 cups All- Purpose Flour
  • 1 cup Sugar
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Pepper (Freshly Ground)
  • 1 tablespoon Thyme Leaves (Fresh And Chopped)
  • 1/2 cup Eureka Lemon Fused Olive Oil (EVOO Marketplace)
  • 3 tablespoons Milk
  • 1 Large Lemon (Zested and Juiced)

Directions

Step 1
Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking sheets.
Step 2
Put the flour, sugar, baking soda, pepper, and thyme into a bowl and whisk together to combine. In a small bowl, whisk together the Lemon Fused olive oil, milk, lemon juice, and zest. Add the liquid ingredients to the dry ingredients, stirring with a wooden spoon until you form a smooth dough.
Step 3
Roll heaping teaspoonfuls of the dough into balls. Place them about 2 inches apart on the prepared baking sheets. Bake the cookies about 12 to 15 minutes, or until they are browned around the edges. Let the cookies cool for a few minutes and then transfer them to wire racks to cool completely.

Note

Click below to purchase these EVOO Marketplace products online:

Eureka Lemon Fused Olive Oil

COCONUT HALIBUT WITH PINOT GRIGIO SAUCE

COCONUT HALIBUT WITH PINOT GRIGIO SAUCE

Serves 4-6
Prep time 30 minutes
Cook time 30 minutes
Total time 1 hour
Allergy Fish
Meal type Main Dish
Misc Serve Hot
Occasion Casual Party, Christmas, Formal Party, Valentines day
By author EVOO Marketplace

Ingredients

Halibut

  • 1lb Halibut Fillet
  • 4 tablespoons Ultra Premium EVOO (Medium Intensity) (EVOO Marketplace)
  • 4 tablespoons Coconut White Balsamic (EVOO Marketplace)
  • 1 Small Shallot (Minced)
  • 1 clove Garlic (Minced)
  • 1 tablespoon Cilantro (Chopped)
  • dash Sea Salt
  • dash Black Pepper

Halibut (Optional)

  • 2 tablespoons Capers

Sauce

  • 3 Small Shallot (Minced)
  • 1/2 cup Pinot Grigio White Wine
  • 4 tablespoons Butter
  • 1/2 tablespoon Flat-leaf Parsley (Finely Chopped)
  • dash Sea Salt

Directions

Halibut
Step 1
Combine the shallot, garlic, EVOO, Coconut Balsamic, capers, salt, pepper and cilantro. Toss and then chill 20
minutes. While mixture is chilling prepare sauce as described below.
Step 2
Heat 3 tablespoons of Ultra-Premium EVOO in a large non-stick skillet over medium to medium-high heat. (Note: Once EVOO starts to thin and spread in pan you are ready to go). Place Halibut fillets and mixture prepared in step 1 into pan. Cook for about 6 – 8 minutes and then turn. Cook for another 6 – 8 minutes or until cooked through.
Pinot Grigio Sauce
Step 3
In a small saucepan add minced shallot and Pinot Grigio White wine. Simmer for approximately 15 minutes. Set sauce aside and allow to cool for approximately 5 minutes.
Step 4
Add Parsley and whisk in half of the butter. Stir over low heat until butter is dissolved into sauce. Season with Sea Salt and allow sauce to simmer an addition 5 minutes.

Note

Serve with roasted vegetables or Basmati rice.

Click below to purchase these EVOO Marketplace products:

Ultra-Premium EVOO

Coconut White Balsamic

SINLESS SWEET SPICY STIR FRY WITH COCONUT BROWN RICE

SINLESS SWEET & SPICY STIR FRY WITH COCONUT BROWN RICE

Serves 4
Prep time 30 minutes
Cook time 15 minutes
Total time 45 minutes
Meal type Lunch, Main Dish
Misc Serve Hot
Occasion Birthday Party, Casual Party, Formal Party
By author EVOO Marketplace-Lauren May

Ingredients

Savory Sliced Chicken Breast

  • 2 Large Boneless/Skinless Chicken Breast
  • 2 tablespoons Japanese Toasted Sesame Oil (EVOO Marketplace)
  • 1 tablespoon Honey-Ginger Infused Balsamic Vinegar (EVOO Marketplace)

Sweet And Spicy Veggie-Cashew Stir Fry

  • 1 tablespoon Japanese Toasted Sesame Oil (EVOO Marketplace)
  • 1/2 tablespoon Honey-Ginger Infused Balsamic Vinegar (EVOO Marketplace)
  • 4 cups Sugar Snap Peas (Washed with ends trimmed)
  • 1 Medium Yellow Onion (Sliced)
  • 4 Large Carrots (Sliced Thinly)
  • 1 1/2 cup Cashews (Whole And Unsalted)
  • 3 leaves Basil (Thinly sliced)
  • 1 teaspoon Ginger (Finely Minced)
  • 1 teaspoon Garlic (Finely Minced)
  • 1 Medium Serrano Chili (Ribs and seeds removed)

Sweet Coconut Infused Brown Rice

  • 2 cups Brown Rice
  • 3 3/4 cups Water
  • 1/4 cup Coconut Infused White Balsamic Vinegar (EVOO Marketplace)
  • 1/4 cup Cilantro (Rough Chop)

Directions

Savory Sliced Chicken Breast
Step 1
Clean chicken breast of any excess fat, wash and pat dry.
Step 2
Combine both Honey-Ginger Balsamic and Japanese Toasted Sesame Oil in a closed container and shake vigorously; this will create and emulsion to marinate chicken.
Step 3
Pour emulsified marinade into a zip lock freezer bag. Add chicken to bag, squeeze out all air,
seal and allow to sit room temperature while processing other meal components.
Step 4
Once ready to saute chicken, pour entire bag into hot pan and cover. Always cook presentation side first, as this allows for best caramelization.
Sweet And Spicy Veggie-Cashew Stir Fry
Step 5
Marinate all ingredients except basil and chili in a container before sauteing in a hot wok or pan.
Step 6
Saute all ingredients in the marinade until tender and caramelized, adding the basil and chili for the final 3 minutes; serve hot.
Sweet Coconut-Infused Brown Rice
Step 7
Add water EVOO, rice, dash of sea salt into medium size pan. Bring to a boil, stir and cover. Set to simmer ~20 minutes. After 20 minutes place rice aside but do not remove cover for 5 minutes.
Step 8
Drizzle with Coconut White Balsamic and fluff. Stir in chopped cilantro for added fragrance and flavor. Adding cilantro while rice is hot will increase the fragrance of your herbs.

Note

Click below to purchase these EVOO Marketplace products online:

Honey Ginger White Balsamic

Japanese Toasted Sesame Oil

Coconut White Balsamic

BLACK CHERRY BASIL MARINATED LAMB CHOPS

BLACK CHERRY-BASIL MARINATED LAMB CHOPS

Serves 4
Meal type Main Dish
Misc Serve Hot
Occasion Barbecue, Casual Party, Christmas, Formal Party, Thanksgiving
By author EVOO Marketplace

Ingredients

  • 10 Lamb Rib Chops
  • 1/2 cup Organic Basil Infused Olive Oil (Can also substitute with Chipotle, Harissa Olive Oils-EVOO Marketplace)
  • 1/4 cup Black Cherry Infused Balsamic Vinegar (EVOO Marketplace)
  • 2 cloves Garlic (Minced)
  • 1 tablespoon Rosemary (Fresh And Chopped)
  • 1 tablespoon Honey
  • 2 teaspoons Dijon Mustard
  • 1 teaspoon Dried Oregano
  • dash Sea Salt
  • dash Pepper

Directions

Step 1
Place lamb chops in a resealable zip-lock bag. Whisk together Organic Basil Olive Oil, Black Cherry Dark Balsamic, garlic, rosemary, honey, mustard, oregano, salt and pepper and pour over chops. Toss to coat. Cover and refrigerate overnight (at least 18 hours).
Step 2
Preheat grill. Grill chops over a medium high heat for about 5 minutes per side or until browned to desired darkness.

Note

Click below to purchase these EVOO Marketplace products online:

Organic Basil Olive Oil

Black Cherry Dark Balsamic

Harissa Olive Oil

RED APPLE BALSAMIC GLAZED PORK CHOPS

RED APPLE BALSAMIC-GLAZED PORK CHOPS

Serves 4
Prep time 5 minutes
Cook time 15 minutes
Total time 20 minutes
Meal type Main Dish
Misc Serve Hot
Occasion Birthday Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day
By author EVOO Marketplace-Lauren May

Ingredients

Glaze

  • 1/2 cup Red Apple Infused Balsamic Vinegar (EVOO Marketplace)
  • 1/3 cup Brown Sugar (Packed)
  • 1/3 cup Apple Cider or Apple Juice
  • 2 tablespoons Dijon Mustard
  • 1 tablespoon Soy Sauce
  • pinch Cayenne Pepper

Pork Chops

  • 4 Boneless, Center-Cut Pork Loin Chops (5-7oz Each, 1/2 To 3/4 Inch Thick)
  • 1 tablespoon Ultra Premium Extra Virgin Olive Oil-Robust Intensity (EVOO Marketplace)
  • dash Sea Salt
  • dash Pepper (Ground)

Directions

Peach Sauce
Step 1
Combine all glaze ingredients in medium bowl; mix thoroughly and set aside.
Chops
Step 2
Trim chops and slash through fat and silver skin with sharp knife, making 2 cuts about 2 inches apart in each chop (do not cut into meat of chops). Pat chops dry with paper towels; season with salt and pepper
Heat oil in heavy-bottomed 12-inch skillet over medium-high heat. Add pork to skillet and cook until well
browned, 4 to 6 minutes. Turn chops and cook 1 minute longer; transfer chops to plate and pour off any oil in
skillet. Return chops to skillet, browned side up, add glaze mixture; cook over medium heat until center of chops registers 140 degrees on instant-read thermometer, 5 to 8 minutes. Remove skillet from heat; transfer chops to clean platter, tent with foil, and let rest 5 minutes.
Step 3
When chops have rested, add any accumulated juices to skillet and set over medium heat. Simmer, whisking
constantly, until glaze is thick and color of dark caramel, 2 to 6 minutes. Return chops to skillet; turn to coat both sides with glaze. Transfer chops back to platter, browned side up, and spread remaining glaze over chops. Serve immediately.

Note

Click below to purchase these EVOO Marketplace products online:

Red Apple Dark Balsamic

Ultra-Premium EVOO

ORANGE VANILLA BALSAMIC GLAZED PORK LOIN

ORANGE-VANILLA BALSAMIC GLAZED PORK LOIN

Dietary Gluten Free
Meal type Main Dish
Misc Pre-preparable, Serve Hot
Occasion Christmas, Formal Party, Thanksgiving
By author EVOO Marketplace

Ingredients

Marinade

  • 1 1/2 cup Blood Orange Fused Olive Oil (EVOO Marketplace)
  • 3/4 cups Tahitian Vanilla Infused Balsamic Vinegar (EVOO Marketplace)

Cooking Method

  • 5lb Pork Loan Roast (Tie At 1-Inch Intervals)
  • dash Sea Salt
  • dash Pepper
  • 1 tablespoon Ultra Premium Extra Virgin Olive Oil-Medium Intensity (EVOO Marketplace)
  • 1 cup Tahitian Vanilla Infused Balsamic Vinegar (EVOO Marketplace)
  • 1 Vanlla Bean (Split Down The Middle Length Wise)
  • 1 cup Orage Juice
  • 1 tablespoon Orange Zest (Fresh)
  • 1/8 teaspoon Cinnamon (Ground)

Directions

Marinade
Step 1
Whisk toghether Blood Orange Fused Olive Oil and Tahitian Vanilla balsamic and combine with the boneless pork loin roast. Let sit for 3-4 hours.
Cooking Method
Step 2
Dry pork with paper towels. Heat oil in 12-inch skillet over medium high heat until oil splits. Brown pork well on all sides, 7 to 10 minutes.
Step 3
Add Tahitian Vanilla balsamic, vanilla bean, orange juice, orange zest, and cinnamon into slow cooker. Nestle browned pork into slow cooker. Cover and cook until pork is tender and registers 140 to 145 degrees on instant-read thermometer, about 4 hours on low.
Step 4
Transfer pork to cutting board, tent loosely with aluminum foil, and let rest for 10 minutes. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon. Discard vanilla bean. Transfer braising liquid to saucepan and simmer until reduced to 2 cups, about 12 minutes. Season with salt and pepper to taste.
Step 5
Remove twine from pork, slice into 1/2-inch-thick slices, and arrange on serving platter. Spoon sauce over meat and serve.

Note

Click below to purchase these EVOO Marketplace products online:

Blood Orange Fused Olive Oil

Ultra Premium EVOO

Tahitian Vanilla Balsamic

BLOOD ORANGE SLOW ROASTED PORK SHOULDER WITH PEACH SAUCE

Blood Orange Slow-Roasted Pork Shoulder with Peach Sauce

Serves 6-8
Prep time 12 hours
Cook time 7 hours
Total time 19 hours
Meal type Main Dish
Misc Gourmet, Serve Hot
Occasion Birthday Party, Casual Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day
By author EVOO Marketplace-Lauren May

Ingredients

Pork Roast

  • 6-8lb Bone-in Pork Butt
  • 1/3 cup Kosher Salt
  • 1/3 cup Brown Sugar (Packed)
  • 1/4 cup Blood Orange Fused Olive Oil (EVOO Marketplace)
  • dash Pepper (Ground)

Peach Sauce

  • 10oz Peaches (Frozen, Cut Into 1inch Chunks, Or 2 Fresh Peaches Cut Into 1/2inch Wedges)
  • 2 cups Peach Infused Balsamic Vinegar (EVOO Marketplace)
  • 1/4 cup Sugar
  • 1/2 cup Dry White Wine
  • 1 tablespoon Dry White Wine
  • 2 sprigs Thyme (Fresh)
  • 1 tablespoon Mustard (Whole Grain)

Directions

Pork Roast
Step 1
Using sharp knife, cut slits 1 inch apart in crosshatch pattern in fat cap of roast, being careful not to cut into meat. Combine salt, brown sugar and Blood Orange fused olive oil in medium bowl. Rub mixture over entire pork
shoulder and into slits. Wrap roast tightly in double layer of plastic wrap, place on rimmed baking sheet, and refrigerate at least 12 hours and up to 24 hours.
Step 2
Adjust oven rack to lowest position and heat oven to 325F degrees. Unwrap roast and season with pepper. Transfer roast to V-rack coated with nonstick cooking spray set in large roasting pan and add 1 quart water to roasting pan.
Step 3
Cook roast, basting twice during cooking, until meat is extremely tender and instant-read thermometer inserted into roast near but not touching bone registers 190 degrees, 5 to 6 hours. Transfer roast to carving board and let rest, loosely tented with foil, 1 hour. Transfer liquid in roasting pan to fat separator and let stand 5 minutes. Pour off ¼ cup just discard fat and reserve remaining juice for another use.
Peach Sauce
Step 4
Bring peaches, Peach White Balsamic, granulated sugar, ¼ cup dry wine, ¼ cup de-fatted juice, and thyme to simmer in small saucepan; cook, stirring occasionally, until reduced to 2 cups, about 30 minutes. Stir in remaining tablespoon dry wine and mustard. Remove thyme, cover, and keep warm.
Step 5
Using sharp paring knife, cut around inverted T-shaped bone until it can be pulled free from roast (use clean kitchen towel to grasp bone). Using serrated knife, slice roast. Serve with Peach sauce.

GRILLED PORK CHOPS WITH CARAMELIZED PEARS

GRILLED PORK CHOPS WITH CARAMELIZED PEARS

Serves 6
Dietary Gluten Free
Meal type Main Dish
Misc Serve Hot
Occasion Barbecue, Birthday Party, Christmas, Formal Party, Thanksgiving
By author EVOO Marketplace

Ingredients

  • 1 1/2 quart Water
  • 5 tablespoons Kosher Salt
  • 2 tablespoons Sugar
  • 6 Pork Loin Chops (8oz each)
  • 1/2 cup Organic Basil Infused Olive Oil (EVOO Marketplace)
  • 4 cloves Garlic (Minced)
  • 1 tablespoon Rosemary (Freshly Minced)
  • 1/2 cup Cinnamon/Pear Balsamic Vinegar (EVOO Marketplace)
  • 1 tablespoon Butter
  • 1 tablespoon Ultra Premium Extra Virgn Olive Oil (EVOO Marketplace)
  • 2 medium slices Vadalia Onions (Cut Into 8 Wedges)
  • 2 Large Pears (Cut Into 8 Wedges)
  • 1 teaspoon Sea Salt

Directions

Step 1
In a large bowl, stir together the water, kosher salt, and sugar. Add pork chops to this brine, and let them soak for no more than one hour. Discard brine and pat pork chops dry with paper towels.
Step 2
In a shallow dish, stir together the Organic Basil infused olive oil, garlic, and rosemary. Place pork chops in the dish, and turn to coat. Cover, and marinate in the refrigerator for 1 or 2 hours.
Step 3
Pour the Cinnamon-Pear balsamic vinegar into a small saucepan. Bring to a boil, and cook until reduced by 50%, about 7-10 minutes. Note: stop reduction just before desired thickness. Pour reduction in glass bowl and place on top of larger bowl containing ice. Stir continuously until reduction cools. When the vinegar cools, it should be the consistency of syrup.
Step 4
Melt butter with Ultra-Premium EVOO in a large skillet over medium-high heat. Add the onions and pears, and quickly brown being careful to keep the wedges intact. Once the onions and pears are browned, reduce heat to low, and cook for about 7 minutes, or until tender. Stir in the reduced vinegar and salt. The recipe can be prepared up to this point several hours before grilling.
Step 5
Preheat the grill to high. Warm pears on a cool section of the grill (in the skillet), while placing the pork chops over the hot part. Cook pork for about 3-4 minutes per side, or to desired finish. Remove to a serving plate, cover with aluminum foil and let rest for a few minutes. Uncover, top with the pear onion sauce, and serve.
Step 6
Warm pears on a cool section of the grill (in the skillet), while placing the pork chops over the hot part. Cook pork for about 3 minutes per side, or to desired finish. Remove to a serving plate, cover with aluminum foil and let rest for a few minutes. Uncover, top with the pear onion sauce, and serve.

Note

Click below to purchase these EVOO Marketplace products online:

Organic Basil Infused Olive Oil

Ultra-Premium EVOO

Cinnamon-Pear Dark Balsamic

ALMOND DUSTED CHICKEN

ALMOND DUSTED CHICKEN

Meal type Main Dish
Misc Serve Hot
Occasion Birthday Party, Easter, Formal Party, Valentines day
By author EVOO Marketplace

Ingredients

  • 4 Large Skinless Chicken Breast (Halves)
  • 1/2 teaspoon Sea Salt
  • 1/4 teaspoon Pepper (Ground)
  • 1/3 cup Unblanched Almonds (Finely Chopped)
  • 1/4 cup Shallots Or Green Onions (Finely Chopped)
  • 1/3 cup Chicken Broth
  • 1/3 cup Strawberry Jam
  • 3 tablespoons Strawberry Infused Balsamic Vinegar (EVOO Marketplace)
  • 1 tablespoon Rosemary (Freshly Minced)
  • 10oz Spinach (Fresh And Cooked Just Until)
  • 1 1/2 tablespoon Ultra Premium Extra Virgin Olive Oil (EVOO Marketplace)
  • 1 teaspoon Parsley (Finely Chopped For Garnish)

Directions

Step 1
Coat a large non-stick skillet with ultra premium olive oil and heat over medium-high heat. Sprinkle chicken with salt and pepper, dredge in almonds. Place chicken in skillet; saute four minutes on each side, turning once. Remove from pan and keep warm.
Step 2
Reduce heat to low; add green onions to skillet and saute one minute. Add chicken broth, strawberry jam, vinegar and rosemary; simmer until slightly thickened, about two to three minutes.
Step 3
Place spinach on heated serving platter; top with chicken breasts and pour sauce over top. If desired, sprinkle finely chopped parsley over chicken.

Note

Click below to purchase these EVOO Marketplace products online:

Ultra-Premium EVOO

Strawberry Dark Balsamic

HONEY SERRANO ACORN SQUASH

HONEY SERRANO ACORN SQUASH

Meal type Main Dish, Side Dish, Starter
Misc Gourmet, Serve Hot
Occasion Birthday Party, Christmas, Formal Party, Thanksgiving
By author EVOO Marketplace

Ingredients

  • 2 Medium Acorn Squash (1 1/2 Pounds Each, Halved Pole To Pole And Seeded)
  • 3 tablespoons Unsalted Butter
  • 3 tablespoons Dark Brown Sugar (Packed)
  • 3 tablespoons Serrano Honey Infused Balsamic Vinegar (May Substitute with 18 yr, Chocolate, Fig, Raspberry, Black Cherry, Cinnamon/Pear Or Tangering Balsamic Vinegar EVOO Marketplace)
  • dash Sea Salt

Directions

Step 1
Sprinkle squash halves with salt and place halves cut-sides down in 13- by 9-inch microwave-safe baking dish or arrange halves in large (about 4-quart) microwave-safe bowl so that cut sides face out. Add 1/4 cup water to dish or bowl. Cover tightly with plastic wrap, using multiple sheets, if necessary. With a paring knife, poke about 4 steam vents in plastic wrap. Microwave on high power until squash is very tender and offers no resistance when pierced with knife, 15 to 25 minutes. Be careful when removing dish from microwave.
Step 2
While squash is cooking adjust oven rack to uppermost position (about 6 inches from heating element); heat broiler. In a small sauce pan, add butter, brown sugar, Honey Serrano vinegar and 1/8 teaspoon salt and heat over low heat, whisking occasionally.
Step 3
When squash is cooked, carefully pull back plastic wrap from side farthest from you. Using tongs, transfer cooked squash cut-side up to rimmed baking sheet. Spoon portion of butter/sugar mixture onto each squash half. Broil until brown and caramelized, 5 to 8 minutes, rotating baking sheet as necessary and removing squash halves as they are done. Set squash halves on individual plates and serve immediately.

Note

Click below to purchase these EVOO Marketplace products online:

Serrano Honey Vinegar

Raspberry Dark Balsamic

 

GARLIC OLIVE OIL INFUSED MASHED POTATOES

GARLIC INFUSED OLIVE OIL MASHED POTATOES

Serves 4-6
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Side Dish
Misc Child Friendly, Serve Hot
Occasion Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day
By author EVOO Marketplace

Ingredients

  • 2lb Russet Potatoes (Unpeeled and Scrubbed)
  • 2 cloves Garlic (Finely Chopped)
  • 2 teaspoons Sea Salt
  • 1/2 cup Organic Garlic Infused Olive Oil (EVOO Marketplace)
  • 2 tablespoons Organic Garllic Infused Olive Oil (Substitute For Wild Mushroom And Sage or Basil Infused Olive Oil-EVOO Marketplace)
  • 1/2 teaspoon Sicilian Lemon Infused Balsamic Vinegar (Substitute Fig, Black Cherry or Cinnamon-Pear Infused Balsaimc Vinegar-EVOO Marketplace)
  • 1/2 teaspoon Black Pepper
  • 1/8 teaspoon Sea Salt
  • 1/2 teaspoon Sea Salt

Directions

Step 1
Cube potatoes and boil in Sea-Salted water until for tender ~30 minutes. Drain cooked potatoes, place in a large bowl and smash.
Step 2
Place finely chopped garlic in small saucepan with 1/4 cup Garlic olive oil and cook over low heat, stirring constantly, until garlic foams and is soft, fragrant, and golden, ~5 minutes. Transfer oil and garlic to bowl.
Step 3
In a small bowl add sea salt, Black pepper, Sicilian Lemon balsamic, 6 tablespoons Organic Garlic olive oil and cooked garlic. Whisk together to combine. Fold mixture into potatoes and serve.
Step 4
Add remaining salt, pepper, lemon vinegar, and remaining 6 tablespoons uncooked garlic olive oil to bowl with garlic and cooked garlic olive oil and whisk to combine. Fold mixture into potatoes and serve.

Note

Click below to purchase these EVOO Marketplace products online:

Organic Garlic Infused Olive Oil

Sicilian Lemon White Balsamic

WHITE TRUFFLE MAC AND CHEESE

White Truffle Mac and Cheese

Serves 6
Allergy Milk
Meal type Appetizer, Main Dish, Side Dish
Misc Pre-preparable, Serve Hot
Occasion Barbecue, Birthday Party, Christmas, Formal Party, Thanksgiving, Valentines day
By author EVOO Marketplace

Ingredients

  • 1lb Elbow Macaroni
  • 2 tablespoons White Truffle Olive Oil (May Subsitutie With Chipotle, Garlic, or Black Truffle Olive Oil-EVOO Marketplace)
  • dash Sea Salt (EVOO Marketplace)
  • 4 tablespoons Unsalted Butter
  • 4 tablespoons All-Purpose Flour
  • 2 cups Whole Milk (Hot)
  • 1 teaspoon White Pepper (Ground)
  • 1/2 teaspoon Cayenne Pepper
  • 3/4 cups Fontina Cheese (Grated)
  • 3/4 cups Gruyere Cheese (Grated)
  • 3/4 cups Extra Sharp Chedder Cheese (Grated)
  • 1/4 cup Parmesan (Grated)
  • 1/2 cup Bread Crumbs

Directions

Step 1
Preheat oven to 350 degrees. Bring 6 quarts of salted water to a boil. Add pasta and cook according to the package directions; about 8-10 minutes.
Step 2
While the pasta is cooking, heat the butter over medium heat in a saucepan until hot. Whisk in the flour to create a roux for the white-sauce base. Cook the flour and butter, over low heat, for 5 to 7 minutes, add the hot milk in a steady stream. Cook the white sauce for 10 minutes. Add the salt, pepper, cayenne pepper, Gruyere, Cheddar and Fontina cheeses and cook for 2 minutes over low heat
Step 3
Drain the pasta and place into a baking casserole dish large enough to hold the pasta and all of the sauce. Add the cheese sauce by pouring over the top. Sprinkle the breadcrumbs and Parmesan cheese over the top and bake for 15 minutes or until the top is well-browned and
crusty. Let rest 10 minutes before serving.
Step 4
Before serving drizzle with White Truffle Olive Oil

WHITE TRUFFLE ROASTED POTATOES

White Truffle Roasted Potatoes

Serves 3-4
Prep time 10 minutes
Cook time 45 minutes
Total time 55 minutes
Meal type Appetizer, Side Dish, Starter
Misc Gourmet, Serve Hot
Occasion Barbecue, Birthday Party, Formal Party, Thanksgiving
By author EVOO Marketplace

Ingredients

  • 4 Large Yukon Gold Potatoes
  • 2-3 teaspoons White Truffle Olive Oil (EVOO Marketplace)
  • dash Sea Salt
  • dash Pepper (Ground)

Directions

Step 1
Quarter potatoes and drizzle with White Truffle olive oil
Step 2
Season with sea salt and pepper.
Step 3
Roast at 400F for ~45 minutes.
Step 4
Finish with a light drizzle of White Truffle olive oil and a dash of Parmesan Cheese.

SPICY BEAN AND EDAMAME CURRY

SPICY BEAN & EDAMAME CURRY

Meal type Main Dish, Side Dish, Soup, Starter
Misc Serve Hot
Occasion Birthday Party, Casual Party, Formal Party, Halloween, Thanksgiving
By author EVOO Marketplace

Ingredients

  • 1 cup Roman Beans (Dried)
  • 1 cup Black Beans (Dried)
  • 2 Large Onions (Diced)
  • 5 cloves Garlic (Minced)
  • 2 tablespoons Ginger (Minced)
  • 3 Medium Habenero Peppers (Seeded And Minced)
  • 2 tablespoons Curry Powder (Hot)
  • 28oz Diced Tomatoes
  • 1 cup Vegetable Stock
  • 1/4 cup 12 Yr Premium White Balsamic Vinegar (EVOO Marketplace)
  • 2 tablespoons Coconut Infused Balsamic Vinegar (EVOO Marketplace)
  • 1/4 cup Organic Persian Lime Infused Olive Oil (EVOO Marketplace)
  • 2 cups Edamame (Shelled)
  • 2 bunches Scallions (Diced)
  • 3 tablespoons Cilantro (Chopped)

Directions

Step 1
Soak the dried beans overnight. Strain and rinse.
Step 2
Add 2 Tbs Persian Lime olive oil to sauce pan and saute onion on medium heat until browned. Add garlic,
ginger, and minced habanero. Add curry powder and cook 1 minute.
Step 3
Add tomatoes, soaked beans and 1 cup vegetable stock. Simmer for ~1 hour.
Step 4
After 1 hour check to see if beans are tender. If not continue simmering until fork tender. Add additional
vegetable stock if necessary.
Step 5
When beans are tender, add 12 year-aged White balsamic vinegar and allow to cook an additional 10 minutes. Remove from heat and add edamame beans and scallions.
Step 6
Serve with steamed rice drizzled with Coconut White balsamic vinegar and a dash of Cilantro.

Note

Click below to purchase these EVOO Marketplace products online:

Persian Lime Infused Olive Oil

12 Year Aged White Balsamic

Coconut White Balsamic

ITALIAN BREAD DIP

Italian Bread Dip

Serves 4
Prep time 5 minutes
Meal type Appetizer, Bread, Condiment, Lunch, Salad, Side Dish, Snack
Occasion Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving
By author EVOO Marketplace

Ingredients

  • 1/2 cup Tuscan Herb Olive Oil (EVOO Marketplace)
  • 2 tablespoons 18 Year Aged Italian Balsamic (EVOO Marketplace)
  • 2 tablespoons Parmigiano Cheese (Shredded)
  • dash Sea Salt (EVOO Marketplace)

Directions

Step 1
Whisk together Tuscan Herb Olive Oil, 18 Year Aged Italian Balsamic, and a dash of Sea Salt. Sprinkle with Parmigiano cheese and serve.

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