• Spicy Shrimp & Tomato

    Ingredients: 1 lb. uncooked 16-20 count Shrimp (cooked shrimp works fine, just cut cooking time by one minute) 1 lb. Linguine Pasta 5 tsp. Oli + Ve Extra Virgin Olive Oil (plain, Persian Lime or Eureka Lemon – your choice) 1/3 cup White Wine 4 cloves garlic – minced fine 1/2 Vidalia onion – diced …

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  • Spanish Tortilla

    INGREDIENTS 3 lbs. of waxy potatoes sliced 1/8” thick, such as Yukon or Red Bliss 9 large eggs, beaten 1 large sweet onion sliced thin, such as Vidalia 1 t. fresh thyme leaves Sea salt & freshly cracked pepper to taste Oli+Ve Ultra Picual EVOO DIRECTIONS Heat 4 T of olive oil over med-high heat …

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  • Spaghetti with Garlic Sauce

    INGREDIENTS 1 lb. spaghetti 1/2 cup of Oli+Ve Robust EVOO (or Oli+Ve Garlic Oil) 4 large cloves garlic, minced (omit if using garlic oil) 1/2 cup freshly grated Parmesan cheese Freshly ground black pepper to taste 1/2 cup chopped Italian parsley DIRECTIONS Cook spaghetti according to package directions. While spaghetti cooks, heat oil in a …

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  • Slow Braised Pork with Tomato-Fennel Sugo over Cobrancosa Fried Polenta

    Ingredients (Pork With Tomato & Fennel Sugo) 5-7 pound bone in pork shoulder Kosher salt fresh ground pepper 2 – 28 oz. cans diced tomatoes in juice 2 cups white wine 8 whole garlic cloves 1 large fennel bulb, thinly sliced 3″ sprig fresh rosemary, leaves stripped 3 tablespoons Spanish Hojiblanca Olive Oil Directions: Preheat …

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  • Skinny Chicken Pesto Bake

    Ingredients: 2 (16oz.total) boneless, skinless chicken breasts salt and freshly ground pepper to taste 4 tsp. basil pesto (see recipe below) 1 medium tomato, sliced thinly 8 thin slices of fresh mozzarella cheese (this recipe used Trader Joe’s Part Skim) 2 tsp. freshly grated parmesan cheese  Directions: wash chicken and dry with a paper towel. …

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