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3-4 large russet potatoes,
sliced into wedges
4 tbsp Rosemary Olive Oil
2 tsp salt
2 tsp garlic powder
3 tsp Italian seasoning
1/2 c shredded Parmesan
Optional: fresh parsley (or
cilantro), ranch or blue cheese
dressing for dipping.
Preheat oven to 375.
Lightly grease a large baking sheet
and set aside.
Place potato wedges in a large bowl
or a Ziploc bag.
Drizzle with Rosemary Olive Oil
and toss to coat.
In a small bowl whisk together
salt, garlic powder, and Italian
Sprinkle potato wedges with the
shredded cheese, tossing to coat,
then sprinkle with the seasoning
Place potato wedges on prepared
baking sheet in a single layer with
Bake for 25-35 minutes until
potatoes are fork-tender and
Sprinkle with freshly chopped
parsley and dressing for dipping
1 Clove Garlic
3 Tbsp. Garlic Cilantro Balsamic
Chop and combine: onion, Jalapenos, tomatoes, and garlic clove. Add salt, and cilantro to taste. Toss in Garlic Cilantro Balsamic.
Kosher salt, as needed
8 oz regular elbow or shell macaroni
1/3 c heavy cream
1-1/4 c grated cheddar cheese (5 ounces)
Freshly grated nutmeg to taste
Freshly ground black pepper to taste
3-4 Tbsp Garlic Mushroom Olive Oil
Bring a large pot of heavily salted water to a boil. Add the macaroni and cook until it is al dente, about
1 minute less than the package directions. Drain.
Return the empty pot to medium-high heat. Add the cream, and cook until it is thick, bubbling, and reduced by half, about 2 minutes. Stir in the cheese, whisking until it has melted. Then stir in the pasta and cook until well combined. Season to taste with nutmeg and pepper, add more salt if needed.
Drizzle Garlic Mushroom Olive Oil over the top and serve immediately.
1-1/4 lbs Brussels sprouts
2 cloves Garlic
2 Tbsp Traditional Balsamic or Garlic Balsamic Vinegar
1 tsp salt
1 tsp pepper
2-1/2 Tbsp Tuscan Herb Olive Oil
Preheat oven to 400 degrees.
Place Brussels sprouts on a baking sheet and sprinkle with the diced garlic and salt and pepper to taste.
Drizzle on the Tuscan Herb Olive Oil and mix with your hands to coat evenly.
Roast for 20-25 minutes until thoroughly cooked and the leaves brown.
Remove from oven and drizzle 1-2 Tbsp Traditional Balsamic Vinegar to taste, tossing to combine.
Cranberry Walnut Balsamic
Bruschetta with Goat cheese and drizzle Fig Balsamic over the top, to taste.
Melt Brie with Cranberry Walnut Balsamic over the top, to taste.