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

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

SOY BALSAMIC GLAZED CHICKEN WINGS

SOY BALSAMIC GLAZED CHICKEN WINGS

Serves 6-8
Meal type Appetizer, Lunch, Main Dish, Side Dish, Snack
Misc Pre-preparable, Serve Hot
Occasion Barbecue, Birthday Party, Casual Party
By author EVOO Marketplace

Ingredients

  • 1/2 cup Serrano-Honey Infused Vinegar (18 Yr Traditional, Dark Chocolate, or Maple Balsamic Vinegars-EVOO Marketplace)
  • 1/2 cup Honey
  • 1/2 cup Brown Sugar (Packed)
  • 1/2 cup Soy Sauce
  • 5 sprigs Rosemary
  • 5 cloves Garlic (Halved)
  • 12 Chicken Drumsticks
  • 2 tablespoons Toasted Sesame Seeds
  • 1/4 cup Flat-leaf Parsley (Fresh, Chopped)

Directions

Step 1
Combine the Serrano Honey vinegar, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 6 hours to overnight.
Step 2
Preheat the oven to 450F degrees. Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized, about 30 to 35 minutes.
Step 3
Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes.
Step 4
Use a pastry brush, brush the reduced cooked marinade on the Chicken wings. Place back in oven for an additional 10 minutes to allow reduction to caramelize onto wings. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.
Step 5
Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.

Note

Click below to purchase these EVOO Marketplace products online:

Serrano Honey Vinegar

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

SKIRT STEAK TACOS

SKIRT STEAK TACOS

Meal type Appetizer, Lunch, Main Dish
Misc Child Friendly, Serve Cold, Serve Hot
Occasion Barbecue, Birthday Party, Casual Party
By author EVOO Marketplace

Ingredients

  • 2lb Skirt Steak (Preferable "Outside" Skirt)
  • 2 tablespoons Chipotle Infused Olive Oil (EVOO Marketplace)
  • 2 tablespoons Organic Garlic Infused Olive Oil (EVOO Marketplace)
  • 1 tablespoon Kosher Salt
  • 1 tablespoon Pepper (Freshly Ground)

Directions

Step 1
Mix the Chipotle infused olive oil, Garlic infused olive oil, salt and pepper together.
Step 2
Rub onto skirt steak and marinate 15 minutes at room temperature.
Step 3
Grill on high heat 2 minutes per side, then medium heat for 2 additional minutes. Remove steak from heat, foil tent and allow to rest 5 minutes.
Step 4
Cut steak on a bias and serve with warm corn tortillas. Dash taco with fresh cilantro and onion.

Note

Click below to purchase these EVOO Marketplace products online:

Chipotle Infused Olive Oil

Organic Garlic Infused Olive Oil

CHIPOTLE LIME BABY BACK RIBS

Chipotle Lime Baby Back Ribs

Meal type Lunch, Main Dish
Misc Pre-preparable, Serve Hot
Occasion Barbecue, Birthday Party, Casual Party
By author EVOO Marketplace

Ingredients

  • 4lb Baby Back Pork Ribs
  • 2 tablespoons Chipotle Olive Oil (EVOO Marketplace)
  • 2 tablespoons Persian Lime Olive Oil (EVOO Marketplace)
  • 1/2 Onion (Minced)
  • 1/4 cup 18 Year Aged Traditional Blasamic (EVOO Marketplace)
  • 8oz Tomato Sauce
  • 1/4 cup Kechup
  • 1 Large Lime (Juiced)
  • 1 tablespoon Worcestershire Sauce
  • 1/4 cup Brown Sugar (Packed)
  • 4 tablespoons Garlic Powder
  • 2 tablespoons Paprika
  • 1 tablespoon Onion Powder
  • 1 tablespoon Sea Salt (EVOO Marketplace)
  • 2 tablespoons Pepper

Directions

Step 1
Preheat grill to medium heat (~300F).
Step 2
Make rub by mixing garlic powder, black pepper, sea salt, onion powder, paprika, cumin, and cayenne. Trim the membrane sheath from the underside of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Season both sides of ribs with rub mix. Gently drizzle with Chipotle and Persian Lime olive oils. Rub into seasoned meat. Place ribs on grill with meaty side up and cook 45 minutes. Do not lift lid during this time.
Step 3
While ribs are cook, make barbecue sauce. Sweat minced sweet onion in olive oil over low heat until translucent and cooked, slightly browned. Add 18 year-aged balsamic and cook three minutes until slightly reduced. Add tomato sauce, ketchup, lime juice, Worcestershire sauce, and mustard. Stir to combine well. Stir in brown sugar and garlic powder. Continue cooking over low heat for 10 minutes.
Step 4
Brush ribs with barbecue sauce, and grill an additional 10-15 minutes. Let rest 10 minutes before serving.

BALSAMIC BAKED CHICKEN

RASPBERRY BALSAMIC BAKED CHICKEN

Serves 4
Meal type Lunch, Main Dish
Misc Pre-preparable, Serve Cold, Serve Hot
Occasion Barbecue, Birthday Party, Casual Party
By author EVOO Marketplace

Ingredients

  • 4lb Chicken (Boneless or Bone-In)
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon Dried Thyme
  • 1/2 teaspoon Sage
  • 1/2 teaspoon Dried Rosemary
  • dash Sea Salt
  • dash Black Pepper
  • dash Garlic Powder
  • 1/4 cup Raspberry Dark Balsamic (EVOO Marketplace)
  • 1/4 cup Ultra Premium Extra Virgin Olive Oil (EVOO Marketplace)

Directions

Step 1
Whisk together Raspberry balsamic and Ultra-Premium EVOO. Pour into a sealable bag and add chicken. Marinate 6 hours to overnight.
Step 2
Preheat oven to 400F. Place marinated chicken in a single layer in a large baking dish. Brush each piece lightly with Dijon mustard. Sprinkle with the garlic powder, thyme, sage, rosemary, salt and pepper.
Step 3
Bake until chicken is brown and done (~50 minutes for bone-in, and ~30 minutes for boneless).

Note

This recipe can also be adapted to a Pork chop or tenderloin.  Adjust cooking temperature and times accordingly.

Click below to purchase these EVOO Marketplace products online:

Raspberry Dark Balsamic

Ultra-Premium EVOO

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

RASPBERRY BALSAMIC CHICKEN

RASPBERRY BALSAMIC CHICKEN

Serves 4
Meal type Main Dish
Misc Serve Hot
Occasion Birthday Party, Casual Party, Easter
By author EVOO Marketplace

Ingredients

  • 1/2 cup Red Onion (Chopped)
  • 1/2 cup Thyme
  • 1/2 teaspoon Sea Salt (Divided)
  • 4 Medium Bonless Skinless Chicken Breast (Halves)
  • 1/3 cup Raspberry Preserves (Seedless)
  • 2 tablespoons Raspberry Infused Balsamic Vinegar (EVOO Marketplace)
  • 1/4 teaspoon Pepper
  • 1 tablespoon Organic Garlic Infused Olive Oil (EVOO Marketplace)

Directions

Step 1
Add chicken to skillet cook 6 minutes on each side or until done. Set to simmer and add Raspberry balsamic and continue cooking 2-3 minutes to reduce balsamic onto chicken.
Step 2
While chicken is cooking, heat Organic Garlic Olive Oil in a nonstick skillet over med-high heat. Add onion and sauté 5 minutes until golden brown. Add raspberry preserves, thyme, sea-salt, Black pepper. Continue cooking until preserves liquifies.
Step 3
Pour sauce over chicken and simmer 3-5 minutes.
Step 4
Remove chicken from skillet; keep warm. Reduce heat to medium-low. Add
1/4 tsp salt, preserves, vinegar, and pepper, stirring constantly until the preserves melt.
Step 5
Spoon sauce over chicken and serve.

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.

EVOO MARKETPLACE BASIL CINNAMON PEAR PIZZA

EVOO MARKETPLACE BASIL CINNAMON PEAR PIZZA

Prep time 16 hours
Cook time 15 minutes
Total time 16 hours, 15 minutes
Meal type Appetizer, Lunch, Main Dish
Occasion Birthday Party, Casual Party

Ingredients

Pizza

  • 1 Large Pizza Dough
  • handful Fresh Basil
  • 1 Medium Red Onion (Thinly sliced)
  • 1 Medium Red Bell Pepper (Thinly sliced)
  • 6 thin slices Fresh Mozzarella
  • 1 Large Chicken Breast (Thinly sliced)

Marinade

  • 4 tablespoons Organic Basil Infused Olive Oil (EVOO Marketplace)
  • 4 tablespoons Cinnamon Pear Dark Balsamic (EVOO Marketplace)

Sauce

  • 1 tablespoon Organic Basil Infused Olive Oil (EVOO Marketplace)
  • 1 tablespoon Cinnamon Pear Dark Balsamic (EVOO Marketplace)

Directions

Marinade
Step 1
Whisk together 4 Tbs of each the Organic Basil Infused Olive Oil and Cinnamon Pear Dark Balsamic. Pour into ziplock bag and add thin sliced chicken. Marinate overnight.
Sauce
Step 2
Whisk together 1 Tbs of each the Organic Basil Olive Oil and Cinnamon Pear Dark Balsamic. Lightly brush over pizza crust. Do not over-sauce as pizza will become soggy.
Pizza
Step 3
Saute marinated chicken for 5-7 minutes or until just done. Do not overcook as the chicken will also be baked.
Step 4
Layer pizza with sliced red onion, sliced red bell pepper, fresh basil, sliced mozzarella, and sauteed chicken. Bake pizza according to instructions provided on pizza crust. Drizzle finished pizza with any remaining sauce.

Note

Have fun with this one as any of our amazing Olive Oil-Balsamic pairings will work.  Do be afraid to explore!

Click below to purchase these EVOO Marketplace products online:

Organic Basil Infused Olive Oil

Cinnamon Pear Dark Balsamic

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

EVOO SIMPLE PASTA SALAD

EVOO Marketplace Simple Pasta Salad

Serves 3-4
Prep time 30 minutes
Cook time 15 minutes
Total time 45 minutes
Allergy Milk
Meal type Appetizer, Salad, Side Dish
Misc Child Friendly, Serve Cold
Occasion Barbecue, Birthday Party, Casual Party
By author EVOO Marketplace

Ingredients

  • 1/2 cup Ultra Premium Extra Virgin Olive Oil-Medium Intensity (May substitute for Tuscan Herb Olive Oil-EVOO Marketplace)
  • 2 tablespoons Ultra Premiun Extra Virgin Olive Oil-Medium Intensity (May substitute for Tuscan Herb Olive Oil-EVOO Marketplace)
  • 16oz Pasta (Rotini Or Fusilli)
  • 2 Medium Red Bell Peppers (Sliced)
  • 1/2 cup Sicilian Lemon Balsamic Vinegar (EVOO Marketplace)
  • 8oz Fresh Mozzarella (Cubed)
  • 1/4 cup Fresh Peas (Thawed frozen peas work fine too)

Directions

Step 1
Slice Red Bell Pepper and marinate in Sicilian Lemon White balsamic vinegar 30 minutes-1hr.
Step 2
Place 2 Tbs Ultra-Premium EVOO in a hot saute pan and add marinated Red Bell Pepper including Sicilian Lemon Balsamic marinaded. Saute 3-5 minutes. Set aside to cool.
Step 3
Cook pasta al-dente (11-13 minutes). Immediately drain water and run under cold water until pasta is cool.
Step 4
Combine sauteed Red Bell Pepper, pasta, mozzarella and peas. Drizzle with remaining Ultra-Premium EVOO.
Step 5
Refrigerate and serve cold.

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