Valentines Day

RED VELVET CUPCAKES

RED VELVET CUPCAKES WITH RASPBERRY MARSHMALLOW FLUFF FROSTING

Serves 12
Allergy Egg, Milk
Meal type Dessert
Misc Child Friendly, Gourmet
Occasion Barbecue, Birthday Party, Casual Party, Easter, Halloween, Valentines day
By author EVOO Marketplace-

Ingredients

Cake

  • 2 1/2 cups Unbleached All-Purpose Flour
  • 1 1/2 cup Sugar
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 3 tablespoons Cocoa Powder
  • 1 1/2 cup Ultra Premium Extra Virgin Olive Oil-Mild to Medium Intensity (EVOO Marketplace)
  • 1 cup Butter Milk (Room Temperature)
  • 2 Large Egg (Room Temperature)
  • 2 tablespoons Red Food Coloring (To Brighten The Cake)
  • 4 tablespoons Raspberry Infused Balsamic Vinegar (EVOO Marketplace)
  • 1 teaspoon Tahitian Vanilla Infused Balsamic Vinegar (EVOO Marketplace)

Frosting

  • 1lb Unsalted Butter (Room Temperature)
  • 12oz Marshmallow Fluff (Jar)
  • 3oz Powder Sugar
  • 4-6 tablespoons Raspberry Infused Balsamic Vinegar (EVOO Marketplace)
  • 4-6 drops Pink Food Coloring

Directions

Cake
Step 1
Preheat the oven to 350F. Line cupcake pan with paper liners.
Step 2
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the EVOO, buttermilk, eggs, food coloring, Raspberry and Vanilla balsamic, and vanilla extract
Step 3
Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
Step 4
Fill each cupcake liner 1/2 to 2/3 full of batter. Bake 20-25 minutes or until toothpick inserted in the center comes out clean.
Step 5
Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely.
Step 6
Frost when cupcakes are completely cool
Frosting
Step 7
On medium speed, whip the butter and marshmallow cream together until light and fluffy.
Step 8
Slowly add in the powdered sugar tasting occasionally to check the sweetness.
Step 9
Add the raspberry balsamic vinegar. Frost the cupcakes and serve.

Note

Click below to purchase these EVOO Marketplace products online:

Raspberry Dark Balsamic

Tahitian Vanilla Dark Balsamic

Ultra-Premium EVOO

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

STRAWBERRY GRANITA

STRAWBERRY GRANITA

Allergy Milk
Dietary Gluten Free, Vegan
Meal type Dessert, Snack
Misc Child Friendly, Freezable, Serve Cold
Occasion Barbecue, Birthday Party, Casual Party, Easter, Valentines day
By author EVOO Marketplace-Lauren May

Ingredients

Granita

  • 1lb Strawberries (Fresh And Sliced)
  • 1 cup Dark Chocolate Infused Balsamic Vinegar (EVOO Marketplace)
  • 3 tablespoons Splenda (May substitute for agave nectar)

Granita (Optional)

  • 1 teaspoon Lemon Juice (Freshly squeezed)

Chantilly Creme

  • 12oz Heavy Whipping Cream
  • 1/4 cup Powder Sugar (Or to desired sweetness)
  • 1 teaspoon Vanilla Extract

Directions

Granita
Step 1
Wash, hull and slice the berries thinly to allow maximum soaking.
Step 2
In a large bowl, toss the sliced berries with sweetener (sugar, splenda) if desired.
Step 3
Pour Dark Chocolate Balsamic over berries until evenly coated and submerged.
Step 4
Let berries marinate in Chocolate balsamic at room temperature for up to 5 hours, tossing and stirring periodically. You will notice the natural sugars and red hue of berries beginning to seep into the balsamic, creating a syrup-like texture.
Step 5
Once the correct sweetness and thickness is achieved, transfer berries and balsamic to a food processor and blend until completely smooth
Step 6
Additional fresh berries may be added during the blending process to achieve richness of color.
Step 7
Pour mixture into a glass baking pan and store in freezer until completely frozen. To serve, scrape the Granita mixture with a fork, achieving a granulated texture
Chantilly Creme
Step 8
In a large mixer bowl using a whisk attachment, whip the cream at high speed until thickness develops.
Step 9
As the whip develops, slowly add confectioners sugar or sugar substitute gradually – to taste.
Step 10
Finish by whipping in vanilla extract – can be served by spoon or via piping bag for an elegant look.

Note

Click below to purchase these EVOO Marketplace products online:

Dark Chocolate Balsamic

FUDGY OLIVE OIL BROWNIES

FUDGY OLIVE OIL BROWNIES

Allergy Egg
Meal type Dessert
Misc Child Friendly, Serve Cold, Serve Hot
Occasion Barbecue, Birthday Party, Casual Party, Christmas, Easter, Halloween, Thanksgiving, Valentines day
By author EVOO Marketplace

Ingredients

  • 3/4 cups Cocoa Powder (Unsweetened)
  • 1/2 teaspoon Baking Soda
  • 1/2 cup Boiling Water
  • 2 cups Sugar
  • 2 Large Eggs
  • 1/3 cup Ultra Premium Extra Virgin Olive Oil-Mild Intensity (May Substitute For Blood Orange Fused Olive Oil-EVOO Marketplace)
  • 1 1/3 cup Unbleached All-Purpose Flour
  • 1 teaspoon Vanilla Infused Balsamic Vinegar (EVOO Marketplace)
  • 1/4 teaspoon Salt

Directions

Step 1
Preheat oven to 350F degrees. Grease and flour a 9x13 inch pan.
Step 2
In a large bowl, stir together the cocoa and baking soda. Add 1/3 cup Ultra-Premium EVOO and boiling water. Mix until well blended and thickened. Stir in the sugar, eggs, and remaining 1/3 cup EVOO. Finally, add the flour, vanilla and salt; mix just until all of the flour is absorbed. Spread evenly into the prepared pan
Step 3
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool before cutting into squares.

Note

Click below to purchase these EVOO Marketplace products online:

Ultra Premium EVOO

Blood Orange Fused Olive Oil

VEGAN OLIVE OIL BROWNIES

VEGAN OLIVE OIL BROWNIES

Dietary Vegan
Meal type Dessert
Misc Child Friendly, Gourmet, Serve Cold, Serve Hot
Occasion Barbecue, Birthday Party, Casual Party, Christmas, Easter, Halloween, Thanksgiving, Valentines day
By author EVOO Marketplace

Ingredients

  • 2 cups Unbleached All-Purpose Flour
  • 2 cups Sugar
  • 3/4 cups Unsweetened Cocoa Powder
  • 1 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 1 cup Water
  • 1 cup Ultra Premium Extra Virgin Olive Oil-Mild Intensity (EVOO Marketplace)
  • 1 teaspoon Vanilla Infused Balsamic Vinegar (EVOO Marketplace)

Directions

Step 1
Preheat the oven to 350F degrees
Step 2
In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, Ultra-Premium EVOO and vanilla; mix until well blended. Spread evenly in a 9x13 inch baking pan.
Step 3
Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.

Note

Click below to purchase these EVOO Marketplace products online:

Ultra-Premium EVOO

STRAWBERRY MUFFINS

STRAWBERRY BALSAMIC MUFFINS

Serves 12
Allergy Egg, Milk
Meal type Breakfast, Dessert, Snack
Misc Child Friendly, Serve Cold, Serve Hot
Occasion Casual Party, Easter, Valentines day
By author EVOO Marketplace

Ingredients

  • 1 cup Ultra Premium Extra Virgin Olive Oil-Mild Intensity (EVOO Marketplace)
  • 2 teaspoons Ultra Premium Extra Virgin Olive Oil-Mild Intensity (EVOO Marketplace)
  • 1 1/2 cup Sugar
  • 4 Large Eggs
  • 1 1/2 teaspoon Strawberry Infused Balsamic Vinegar (EVOO Marketplace)
  • 3 cups All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Lemon Peel (Finely Grated)
  • 1 cup Buttermilk
  • 1 cup Strawberries (Fresh Or Frozen And Sliced)
  • 1 tablespoon Sugar

Directions

Step 1
Grease 12 muffin cups or line with paper muffin liners.
Step 2
In a large mixing bowl with an electric hand-held mixer on medium setting, blend the Ultra-Premium EVOO and sugar; add in eggs (one at a time) beating after each addition. Blend in the Strawberry balsamic.
Step 3
In a separate bowl, stir together the flour, baking powder, baking soda, and salt.
Step 4
With a wooden spoon, stir flour mixture into EVOO/sugar mixture. Gradually stir in lemon peel and buttermilk until dry ingredients are just moistened; do not over-mix.
Step 5
Spoon batter into prepared muffin pan, filling each muffin cup about 2/3 full. Evenly spoon sliced strawberries onto the center of each muffin and sprinkle each with a little granulated sugar.
Step 6
Bake strawberry muffins at 350°F for 18 to 20 minutes. Cool in pan on rack for 5 minutes. Gently turn strawberry muffins onto the rack. Serve strawberry muffins warm.

Note

Click below to purchase these EVOO Marketplace products online:

Ultra-Premium EVOO

Strawberry Dark Balsamic

RASPBERRY RED VELVET CAKE

RASPBERRY RED VELVET CAKE

Allergy Egg, Milk
Meal type Dessert
Misc Child Friendly
Occasion Barbecue, Birthday Party, Casual Party, Easter, Valentines day
By author EVOO Marketplace-Theresa Lowe

Ingredients

  • 2 1/2 cups All-Purpose Flour
  • 1 1/2 cup Sugar
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 teaspoon Cocoa Powder
  • 1 1/2 cup Ultra Premium Extra Virgin Olive Oil-Mild Intensity (EVOO Marketplace)
  • 1 cup Buttermilk (Room Temperature)
  • 2 Large Eggs (Room Temperature)
  • 2 tablespoons Red Food Coloring
  • 3 tablespoons Raspberry Infused Balsamic Vinegar (May Substitute For Strawberry Or Red Apple Infused Balsamic Vinegar-EVOO Marketplace)
  • 1 teaspoon Vanilla Extract

Directions

Step 1
Preheat the oven to 350F degrees. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.
Step 2
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the EVOO, buttermilk, eggs, food coloring, vinegar, and vanilla.
Step 3
Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
Step 4
Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart.
Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, ~30 minutes.
Step 5
Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
Step 6
Frost the cake with a cream cheese frosting, also works nicely with a butter cream frosting!

Note

Click below to purchase these EVOO Marketplace products online:

Raspberry Dark Balsamic

Ultra Premium Extra Virgin Olive Oils

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

 

RASPBERRY BALSAMIC ICE CREAM

RASPBERRY BALSAMIC ICE CREAM

Serves 1
Prep time 5 minutes
Allergy Egg, Milk
Meal type Dessert
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold
Occasion Barbecue, Birthday Party, Casual Party, Valentines day
By author EVOO Marketplace

Ingredients

  • 1 cup Fine Vanilla-Bean Ice Cream
  • 1 tablespoon Raspberry Infused Balsamic Vinegar (Substitute for any other EVOO Marketplace flavor infused balsamics)
  • 1 tablespoon Nuts (Chopped)
  • Whipped Cream

Directions

Step 1
Drizzle raspberry balsamic vinegar over ice cream. Note: If you prefer a thicker syrup-like balsamic please follow the Balsamic Reduction Method found on our website.
Step 2
Top with chopped nuts and whipped cream
Step 3
Enjoy

Note

If a thick syrup-like balsamic is desired please see our Balsamic Reduction Method

Click below to purchase these EVOO Marketplace products online:

Raspberry 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

SMOKEY BLACK CHERRY GRILLED CHICKEN BREAST

SMOKEY BLACK CHERRY GRILLED CHICKEN BREAST WITH CHIPOTLE INFUSED RICE

Serves 4
Dietary Diabetic, Gluten Free
Meal type Main Dish
Misc Pre-preparable, Serve Hot
Occasion Birthday Party, Casual Party, Halloween, Valentines day
By author EVOO Marketplace

Ingredients

Marinade

  • 4 Chicken Breasts (Bonless-Skinless)
  • 1/4 cup Black Cherry Infused Balsamic Vinegar (EVOO Marketplace)
  • 1/4 cup Chipotle Infused Olive Oil (EVOO Marketplace)

Rice

  • 1 cup Basmati Rice
  • 1 1/2 cup Water
  • 3 tablespoons Chiptole Infused Olive Oil (EVOO Marketplace)
  • pinch Sea Salt (Coarse)

Directions

Marinade
Step 1
Whisk together 1/4 cup Black Cherry balsamic with 1/4 cup Chipotle infused olive oil.
Step 2
Combine marinade with chicken breast in a zip lock bag and marinate overnight in refrigerator.
Rice Preparation
Step 3
Approximately 30 minutes prior to grilling chicken prepare rice by combining 1-1/2 cups water with 1 Tbs Chipotle infused olive oil and pinch of coarse sea salt in a medium size sauce pan. Bring to a boil, cover, and simmer for 20 minutes. Remove rice from heat and keep covered for additional 5 minutes.
Step 4
While rice is steaming, grill chicken breasts over medium-high to high heat until done.
Step 5
Remove lid from saucepan and season rice with 2 Tbs Chipotle infused olive oil.
Step 6
Slice chicken breast on a bias and drizzle with Black Cherry balsamic and Chipotle infused olive oil. Serve immediately over Chipotle-infused basmati rice.

Note

Click below to purchase these EVOO Marketplace products online:

Chipotle Infused Olive Oil

Black Cherry Dark Balsamic

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

SWEET AND HEAT GRILLED FLANK STEAK

SWEET AND HEAT GRILLED FLANK STEAK

Dietary Diabetic, Gluten Free
Meal type Appetizer, Lunch, Main Dish, Salad, Side Dish, Starter
Misc Pre-preparable, Serve Cold, Serve Hot
Occasion Barbecue, Birthday Party, Casual Party, Easter, Halloween, Valentines day
By author EVOO Marketplace

Ingredients

  • 1-1.5lb Flank Steak
  • 5 tablespoons Chipotle Infused Olive Oil (EVOO Marketplace)
  • 5 tablespoons Dark Chocolate Infused Balsamic Vinegar (EVOO Marketplace)
  • dash Sea Salt
  • dash Pepper

Directions

Step 1
Using a dinner fork, prick flank steak approximately 20-30 times. Place flank steak in zip-lock bag.
Step 2
Whisk together equal parts Chipotle Olive Oil and Dark Chocolate Balsamic Vinegar. Pour over steak. (Optional: after grilling prepare another equal batch of Chipotle Olive Oil and Dark Chocolate Balsamic for drizzling over cooked meat.)
Step 3
Marinate for at least 12-24 hours.
Step 4
Set grill to high heat. Grill steak to a pink center (approximately 4-6 minutes/side).
Step 5
Loosely tent steak with foil and allow steak to rest, approximately 5-7 minutes.
Step 6
Cut steak 1/4 inch thick against the grain on a bias. Drizzle with reserved marinade. Serve immediately.

Note

Click below to purchase these EVOO Marketplace products online:

Chipotle Infused Olive Oil

Dark Chocolate Infused 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.

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

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

VANILLA BALSAMIC FRUIT SALSA

VANILLA BALSAMIC FRUIT SALSA WITH CHIPOTLE SPICED TORTILLA CHIPS

Meal type Appetizer, Salad, Snack, Starter
Misc Child Friendly, Pre-preparable, Serve Cold
Occasion Barbecue, Birthday Party, Casual Party, Christmas, Thanksgiving, Valentines day
By author EVOO Marketplace

Ingredients

Fruit Salsa

  • 1lb Strawberries (Chopped)
  • 4 Medium Kiwis (Chopped)
  • 1/2lb Blackberries (Chopped)
  • 1/2lb Raspberries (Chopped)
  • 1/2 cup Vanilla Infused Balsamic Vinegar (EVOO Marketplace)
  • 5 tablespoons Spiced Vanilla Bean Sugar (Savory Spice Shop)

Tortilla Chips

  • 1 packet Flour Tortillas
  • 1/4 cup Chipotle Infused Olive Oil (Substitute For Harissa Infused Or Red Cayenne Fused Olive Oil-EVOO Marketplace)

Directions

Fruit Salsa
Step 1
Slowly combine fruits together in a large bowland set aside.
Step 2
Pour 1/2 cup Vanilla balsamic into a small sauce pan, add 2 Tbs Spiced Vanilla Bean Sugar and let
simmer till slightly thickened (7-10minutes). Note: Remove from heat just before desired thickness is
reached as reduction will continue until cooled. Alternatively, place reduction in a glass bowl and set ontop a larger bowl containing ice. Stir continuously until cooled.
Step 3
Add cooled Vanilla Balsamic reduction to berries and marinate overnight.
Tortilla Chips
Step 4
Cut Tortillas into triangles and place in mixing bowl.
Step 5
Add 1/4 Cup Chipotle Olive Oil and 2 Tbs Spiced Vanilla Bean Sugar. Mix by stirring with hands
Step 6
Set oven broiler to high and place single layer of tortilla chips on baking sheet.
Step 7
Broil until chips turn golden brown (1-2 minutes).
Step 8
Remove from oven, place chips on paper towel and sprinkle with remaining Spiced Vanilla Bean Sugar.
Step 9
Serve fruit salsa with spiced tortilla chips.

Note

Click below to purchase these EVOO Marketplace products online:

Vanilla Dark Balsamic

Chipotle Infused Olive Oil

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