Blood Orange Pork Tenderloin 1 medium/large pork tenderloin 2 t ground cumin ½ t chili powder 1 t paprika ¼ t cayenne pepper ½ t French Citrus Fennel Sea Salt 4 T NOOC Blood Orange Fused Olive Oil ½ c white wine 1 c freshly squeezed orange juice 2 T NOOC Cranberry Pear Balsamic Vinegar […]
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Recipe 6293–> Balsamic Macerated Strawberries with Basil 2 lbs. fresh strawberries (rinsed, hulled and sliced 1/8 to 1/4 thick (about 4 cups)) 1 tablespoon granulated sugar 1 tablespoon Naples Olive Oil Company Strawberry Balsamic Vinegar 8 to 10 medium fresh basil leaves Salt and pepper (to taste) In a large bowl, toss strawberries with the
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Recipe 6261–> Teriyaki Pork Stir Fry 1 tsp 12-16 oz. Pork Tenderloin 2 Garlic cloves (thinly sliced) 4 Tbsp NOOC Teriyaki Vinegar 2 Tbsp orange peels (juice reserved) 2 Tbsp Ginger (peeled & grated) 4 Tbsp + 1/4 cup NOOC Garlic Extra Virgin Olive Oil 1/2 cup all-purpose Flour 6 Scallions (cut in 1 inch
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Recipe 6256–> Balsamic Fig Tomato and Basil Caprese Pizza 10 oz fresh pizza dough (1/2 of a 20 oz bag of store bought fresh dough – we used Portland Pie Co pizza dough from deli section of grocery store) 1/2 jar Wozz! Balsamic Fig Mostarda Spread 1 punnet cherry tomatoes cut in halves (I used
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Recipe 5847–> Maple Wild Rice Stuffed Butternut Squash 1/4 C NOOC Maple Balsamic Vinegar 2 Tbsp NOOC Rosemary Olive Oil 1 Tbsp fresh thyme leaf Zest of one orange 1/4 tsp sea salt Freshly ground black pepper 1 C wild rice 1 ?4 C unsweetened dried cranberries 1 ?4 C chopped walnuts 2 Butternut squashes
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Recipe 5806–> Garlic Orecchiette Salad 1 8-ounce package Orecchiette (or gluten-free pasta) 1 shallot (finely minced) 1 medium red bell pepper (diced) 1 yellow bell pepper (diced) 1 cucumber (chopped) 4 oz. salami (cut into strips) 4 oz. Manchego cheese (diced) 1 pint grape or cherry tomatoes 2 rib celery (finely diced) 2 Tbsp. minced
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