• Fresh Ground Peanut Butter Made With Extra Virgin Olive Oil

    INGREDIENTS 2 Cups fresh roasted, organic, unsalted peanuts 1/2 tsp. sea salt (optional) 1 Tbs. granulated sugar (optional) 1/2 cup High Oleic, High Polyphenol Olive Oil, such as Oli+Ve’s Hojiblanca, Coratina or Picual DIRECTIONS Place the peanuts in the jar of your blender. Add the salt and sugar, if using. Pour the olive oil over the peanuts and wait 30 seconds until the oil flows to the bottom of the jar. Turn the blender on …

  • Marinated Shrimp

    INGREDIENTS Raw Shrimp, peeled and cleaned Oli+Ve Garlic EVOO Fresh rosemary, chopped Salt and freshly ground pepper DIRECTIONS Sprinkle shrimp with salt, pepper and rosemary. Coat with garlic oil and toss Refrigerate in the marinade overnight. Spread shrimp in a single layer on a baking pan and roast in a preheated oven at 400 for 8 to 10 minutes. Remove from oven and finish with fresh squeezed lemon juice on top.

  • Marinated pork tenderloin with Sesame oil and Honey Ginger Balsamic

    Ingredients: Pork Tenderloin 1/4 cup Sesame Oil 1/4 cup Honey Ginger Balsamic Fresh garlic cloves, minced (to taste…2-4) Instructions: Whisk together the sesame oil, honey ginger and minced garlic in a bowl Place pork tenderloin in a large sealable bag and pour marinade in bag Marinate in refrigerator at least an hour or overnight Transfer pork to a baking dish and cook in a 350 degree preheated oven until pork is no longer pink in …

  • Marinated Flank Steak

    Ingredients: Flank steak (1 to 1 1/2 lb) 2 oz. Sesame Oil 1 oz. Honey Ginger Balsamic 1/2 t. garlic powder 1 T. onion, minced 1/8 cup soy sauce 1 T honey Preparation: Pierce meat with fork (front and back) or score the surface with 1/4″ deep knife cuts, 1″ apart Place meat in Ziploc bag Combine remaining ingredients in a jar with lid and shake to mix Pour liquid in bag with meat, seal …

  • Lingua di Suocera (Mother-in-Law’s Tongues) in Saffron Cream with Lobster

    Ingredients 1 1/2 Lobster (live) or any shellfish 8 shallots peeled & minced (4 for stock leave whole) 8 cloves of garlic (4 for stock) 1 carrot peeled and roughly chopped 8 oz chopped prosciutto 2 tablespoons of olive oil 1 package of frozen peas 1 tablespoon of tomato paste 1 cup of half and half 1 cup of heavy cream 2-3 pinches of saffron (bloomed in 1 tablespoon of hot water) salt and pepper …

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