Grilling is all about fast, easy flavor and there’s nothing quicker than this surf and turf combo of steak tips and shrimp – perfect for any summer night!

Herb Marinated Steak Tips

Ingredients

• 1/4 cup Tuscan Herb Olive Oil 
• 1/4 cup Neapolitan Herb Balsamic Vinegar
• 2 lbs. steak tips

Directions

Combine olive oil and vinegar.  Place steak in plastic bag or glass container, pour marinade over and toss to coat.  Marinate for at least 1 hour, up to overnight.  Grill to preferred doneness.

Basil & Garlic Marinated Shrimp

• 1/4 cup Basil Infused Olive Oil 
• 1 clove garlic, minced
• Juice from 1/2 lemon
• 1 pound 16/20 shrimp, peeled and deveined

Directions

Combine first three ingredients.  Place shrimp in shallow glass container and add marinade, toss to coat. Allow to marinate 30 minutes, turning once during that time.  Thread shrimp on to skewers and grill over medium-high heat, 2 minutes per side.

• 1/4 cup  Local Honey
• 2 tbsp  Traditional Aged Balsamic Vinegar
• 1 tbsp  Saba
• 1/4 cup water
• 1 duck breasts (approx. 8oz)
• 2 cups watermelon (cut into 1" cubes)
• Handful of arugula

1. Place honey, balsamic vinegar, saba and water in a saucepan and place on high heat.
2. Once ingredients begin to bubble gently. Remove from heat and set aside.
3. Heat skillet until very hot then carefully place duck breast into skillet skin down.
4. Cook until skin is golden (approx. 5 mins) then turn duck breast over and place in a preheated oven at 400.
5. Cook in oven for 5-8 minutes dependent upon thickness of duck breast.
6. Remove from oven and allow to rest and cool.
7. Once sauce and duck has cooled, remove skin from duck and discard and cut into 1" cubes. See photos for guidance.
8. Divide duck and watermelon into four portions, then arrange those portions on four plates.
9. Place arugula leaves on top.
10. Transfer dressing into squeeze bottle, then dot dressing around the duck, watermelon and arugula.
11. Serve immediately.

Ingredients:

• 4 cups mushroom broth (divided)
• 12 ounces  Bucatini (or other long noodle pasta)
• 1 teaspoon  Extra Virgin Olive Oil
• 2 cloves garlic (minced)
• 10 ounces mushrooms (sliced thin)
• 1/8 teaspoon crushed red pepper flakes
• 1 tablespoon  Traditional Balsamic Vinegar
• 2 tablespoons heavy cream
• 1/2 cup fresh parsley
• Fresh ground pepper and  Himalayan Pink Sea Salt
• parmesan cheese for serving

Directions:

• Bring 3 3/4 cups mushroom broth and 1/2 cup water to a boil in a large pot. Add the noodles and let them soften, then reduce heat to medium. Cook until noodles are al dente, according to the package.
• While the pasta is cooking, heat a large skillet over medium heat. Add olive oil and garlic and cook, stirring often, for 30 seconds or until garlic is golden, not burnt.
• Add mushrooms and let them brown. Gently stir so both sides of the mushroom can brown. When the mushrooms are tender, add the remaining 1/4 cup of mushroom broth and crushed red pepper. Let cook until the broth is completely absorbed. 
• Stir in the balsamic and heavy cream. Season to taste with salt and pepper, as desired. 
• Add parsley and cooked pasta and toss together. 
• Serve immediately and garnish with parmesan cheese.

Ingredients:

• 1/4 cup  Honey
• 2 Tbsp  Blood Orange Olive Oil
• 2 tsp curry powder
• 1 tsp ground cardamom
• 1/2 tsp ground ginger 
• 4 chicken breasts
• 1/2 tsp  Himalayan Pink Sea Salt

Directions:

• Preheat oven to 375 degrees Fahrenheit. 
• In a small bowl whisk together honey, olive oil, curry powder, ground cardamom, and ground ginger.
• Place chicken breasts in a small roasting pan. The chicken should be tightly packed, with little space left outside of the pan. 
• Cover the chicken in the glaze mixture, making sure to coat all of the chicken. 
• Bake for 20 minutes for boneless breasts, 30-35 minutes for bone-in breasts. 
• Remove from oven and spoon the cooking juice over the breasts, let rest for 3 minutes before serving. 

•  2 tablespoons  Garlic Infused Olive Oil
• 2 salmon filets (about one pound total)
• 1/4 cup Raspberry Infused Balsamic Vinegar
• 1/4 cup white wine
• 1/3 cup blackberry jam
• Fresh raspberries and blackberries for garnish

Directions:

1. Add olive oil to pan on medium-high heat.
2. When hot, add salmon filets to the pan, skin side down. Let cook until skin is crispy, about 5-6 minutes. Do not try to move the fish until skin is crisp to avoid skin sticking to pan. Once it is crisp it will release itself.
3. Flip salmon to other side and allow to almost finish cooking, about another 3-4 minutes depending on thickness of filets.
4. Remove salmon from pan and set aside. Do not cover as the skin will lose its crispness.
5. Add the wine to the pan and deglaze. With the pan on medium-low, add in the balsamic vinegar and the blackberry jam and continue to whisk until combined, and cook for another minute.
6. Add salmon filets back into the pan, skin side up, and allow to warm for 2-3 minutes.
7. Remove filets from pan, plate and spoon sauce over and around the salmon and garnish with fresh berries. 
8. Serve immediately and enjoy!

This recipe is perfect for using up any pre-roasted vegetables in your fridge, and can be made completely ahead of time – perfect for a busy weeknight meal!

Ingredients

For Buddha Bowl:

• 4 cups cooked quinoa
• 2 cans black beans, rinsed
• 4 cups cubed sweet potato
• 3 peppers, any color, sliced
• 2 cups asparagus, chopped into 2” pieces
• 1 large sweet onion, sliced
• 1 Tbs. Garlic Olive Oil
• Cilantro for garnish

For Cilantro Dressing:

• 1/2 cup fresh cilantro leaves
• 1/2 cup any Single Varietal Extra Virgin Olive Oil
• 2-3 Tbs. Traditional Balsamic Vinegar
• 1-2 cloves garlic, minced
• Juice of 1-2 limes (to taste)

Directions:

• Preheat oven to 450°
• Mist or toss all vegetables, separately, in olive oil.
• Place sweet potatoes on a baking sheet and roast for 25-30 minutes, until soft but not mushy.
• Peppers and onions can be roasted together on a baking sheet, 25-35 minutes, until slightly browned.
• Roast asparagus on a baking sheet for 5-7 minutes, until just tender when pierced with a fork.
• While vegetables are roasting, prepare dressing.  Combine all ingredients in a small food processor or blender, blend on high until all ingredients are combined, and taste for preference, adding more lime juice if preferred.
• For the black beans, once they have been rinsed and drained, heat Garlic Olive Oil in pan, add black beans, stirring to coat, and saute for 2-3 minutes until warm.

To Assemble:

• Layer 1 cup quinoa on bottom of bowl, then place 3/4 cup black beans on top.  Arrange 1 cup of roasted squash around the bowl. Divide all remaining vegetables into fourths, adding equal amounts to each bowl.
• Once all vegetables have been added, add the cilantro dressing and a sprig of cilantro garnish to the top.
• This can be eaten either warm or cold, and honestly, it tastes just as great if you just put it all into a big bowl and mix it all together!  

Makes 4 servings

You can do this the easy way and order from your favorite Pizza Place or use this recipe for your own home made version.

Ingredients

• 1 ready made pizza dough or homemade
• 26 grape tomatoes halved (10 Roma tomatoes depending on size)
• 20-25 pitted black olives halved
• 1 1/2 teaspoons oregano
• 4-5 leaves fresh basil chopped
• 1/2 teaspoon salt
• 2 1/2 tablespoons Wild Mushroom and Sage Olive Oil
• Drizzle of Fig Aged Balsamic Vinegar
• 1/2 cup firm mozzarella grated

Instructions

1. Pre-heat oven to 450°, drizzle a 12" round pizza pan with a little olive oil. 
2. If using store bought dough, then knead the dough back into a ball, cover the dough with a towel (cotton) and let it rest for 30 minutes. If using homemade dough, then follow the directions.
3. In a medium bowl add halved cherry tomatoes, 2 tablespoons of oil, oregano, salt and chopped basil, gently mix together.
4. Top the pizza dough with the tomato mixture, bake in pre-heated oven for approximately 10-12 minutes, remove from the oven and top with olives and grated mozzarella, return to oven and continue to bake for another 3 or 4 minutes until cheese has melted.
5. Remove from oven, drizzle with balsamic, slice and serve. Enjoy!

INGREDIENTS:

• 8 ounces pasta
• 2 tablespoons  Milanese Gremolata Extra Virgin Olive Oil (has the flavors of lemon, parsley, garlic and a hint of mint so you can skip the optional items if you are short on time)
• 1 teaspoon diced flat leaf parsley (optional)
• 1 pound large shrimp, peeled, de-veined, and cleaned with tails off
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon minced garlic (optional)
• Shredded Parmesan to taste
• 1 teaspoon lemon zest (optional)

DIRECTIONS:

1. Cook pasta according to package directions, drain, and set aside.
2. Using a large skillet, add the oil and bring to medium heat.
3. Stir in the garlic and sauté until lightly golden brown
4. Add the shrimp, season with salt and pepper, and cook for about 2 to 3 minutes total, or until just pink and cooked through. Flip shrimp halfway through cooking.
5. Add the parsley, lemon zest and stir briefly to combine.
6. Turn the heat to low, add the pasta to skillet with the shrimp, and toss to combine and coat. Taste, check for seasoning balance and make any desired changes (add more salt, pepper, etc.).
7. Sprinkle with Parmesan.
8. Serve immediately.

INGREDIENTS 

• 1 pound Haddock fillets
• ¼ cup flour for dredging
• 2 tablespoon Infused Butter Extra Virgin Olive Oil (divided)
• 2 tablespoons Milanese Gremolata Extra Virgin Olive Oil (divided)
• 1/2 onion (minced)
• 1 tablespoon small capers, drained
• 1 cup of mushrooms (sliced)
• ¼ cup dry white wine
• juice of 1/2 lemon
• sea salt and ground pepper to taste
• 1 branch flat leaf Parsley (optional)
• 2 sprigs of dill for garnish

 INSTRUCTIONS

• Preheat oven to 350 F
• Lay tinfoil over a baking tray and lightly coat with 1 tablespoon Milanese Gremolata
• Add flour and fish to a ziplock bag. Shake gently until coated.
• Once the oven is heated, add the fillets to the pan, lightly brush them with a tablespoon of butter oil and sprinkle with salt and pepper
• Place the fillets in the oven and bake for about 20 minutes or until the they flake
• While the fillets are baking, add the remaining butter oil to a large skillet and bring to medium/high heat.  Add the capers, onion, mushroom and wine. Stir to scrape up any browned bits from the bottom of the pan. Cook until the alcohol has evaporated, about 2 minutes. Add the lemon juice and season with salt and pepper if needed.
• Remove the pan from the heat and pour the sauce over the fish.
• Drizzle the fish with remaining Milanese Gremolata Oil.
• Garnish with dill, parsley and serve immediately.