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Print Recipe Tuscan Herb Roasted Beets Course: Side DishKeyword: Vegetables Ingredients 3 medium-sized golden beets tops removed 3 medium-sized red beets tops removed 2 cups NOOC Traditional 18-Yr. Balsamic Vinegar 1 tablespoon honey Salt and pepper to taste 3 tablespoons NOOC Tuscan Herb Olive Oil Instructions Preheat oven to 350 degrees. Scrub the outside of […]

Print Recipe Pork Loin with Wild Mushroom Gravy Course: Main Dish Ingredients 1/4 cup Wild Mushroom and Sage Olive Oil 1/4 cup Garlic Olive Oil 2 Tbsp. fresh rosemary leaves chopped 1/4 Cup fresh sage 2 lb. center pork loin 1/4 cup NOOC Black Cherry Balsamic Vinegar Salt and pepper to taste 1/2 cup heavy

Print Recipe Prosciutto wrapped asparagus Course: Side Dish Ingredients 12 Asparagus Spears fresh and trimmed 6 Prosciutto Slices 2 Tbsp NOOC Butter EVOO 2 Tbsp NOOC Maple Balsamic Vinegar Ghee for light frying Instructions Wash asparagus and trim 2cm off the ends. Cut prosciutto, going lengthways, and you should end up with 12 strips. Place

Print Recipe Strawberry Balsamic Sangria Sweet strawberries are the star here, permeating every sip of this enticing sangria. Choose brightly-colored, plump berries that still have their green caps attached. Makes 1 Pitcher. Course: Drinks Ingredients 2 Cups Sliced Ripe Strawberries 1/4 Cup Sugar You May Substitute With 3 TBS Maple Syrup 1 Bottle Chilled Garnacha

Print Recipe Wild Cascadian Raspberry Mojito Ingredients 4 – 6 Fresh Raspberries 3 Large Fresh Mint Leaves 1.5 Oz SOOC Wild Cascadian Wild Raspberry Balsamic 2 Oz Rum 2 Oz Club Soda Ice Cubes and Garnish with Fresh Raspberries or Lemon Slices Instructions In a shaker, muddle fresh raspberries, mint leaves and SOOC Wild Cascadian

  Print Recipe Captain Turkey Meatballs Course: Appetizer Ingredients Ingredients 1 pound of ground turkey meat ½ cup bread crumbs ½ cup grated parmesan cheese ½ minced small onion 1 minced garlic clove 1 large egg 1 Tablespoon tomato paste 1 tsp paprika Grapeseed oil ½ teaspoon Basik’s Original Blend Seasoning ½ teaspoon White Pepper

Print Recipe Chicago Dip for Chips Course: SnackCuisine: American Ingredients 16 ounces good sour cream 1 to 2 Tablespoons Citrus Seasoning Blend Instructions Place sour cream into a chilled bowl. Begin to slowly stir the seasoning into the sour cream and taste. “https://www.naplesoliveoilcompany.com/wp-content/uploads/2019/06/chicago-dip.jpeg” sizes=”(max-width: 616px) 100vw, 616px” srcset=”https://www.naplesoliveoilcompany.com/wp-content/uploads/2019/06/chicago-dip.jpeg 616w, https://www.naplesoliveoilcompany.com/wp-content/uploads/2019/06/chicago-dip-300×225.jpeg 300w, https://www.naplesoliveoilcompany.com/wp-content/uploads/2019/06/chicago-dip-500×375.jpeg 500w” alt=”” width=”616″

Recipe 4490–> Lorraine’s Vegetable Cucina 13 Asparagus Spears (steamed with the tips removed) ½ – package of sugar snap peas (blanched with tips removed) ½ cup Blood Orange Olive Oil 2 Tablespoons Honey Mustard ½ cup slivered almonds (toasted) ½ teaspoon Murray River Salt ½ teaspoon fresh ground white pepper Pour Blood Orange Extra Virgin