Main Courses — Butter Infused Olive Oil

This delicious lobster roll, made with our butter-infused and lemon-fused olive oils, is a perfect summer blend of rich and zesty flavors.

Snow Day! INGREDIENTS 4 large bone in skin on chicken thighs fat trimmed Kosher salt and freshly ground pepper to taste 1 tablespoon Butter Premium Extra Virgin Olive Oil 1 onion finely chopped 4 Yukon gold potatoes cut into 2-inch pieces 6 carrots peeled and cut into 1 1/2 inch slices 1 teaspoon smoked paprika 1 tablespoon all purpose flour can substitute whole wheat flour or gluten free flour 1 1/2 cups chicken stock 1/4 cup white wine 2 teaspoons minced fresh thyme INSTRUCTIONS Preheat the oven to 350℉. Season the chicken generously with salt and pepper. In a large Dutch...

Made by Mike! His favorite dish...Delicious! This was a serving for two, but we went heavy on the scallops. INGREDIENTS: 1lb. fresh scallops 2 Tbs. Butter Premium Extra Virgin Olive Oil  2 Tbs. Lemon Premium Extra Virgin Olive Oil 1 Lemon (sliced) 1/4 cup Parsley 1/2 cup Mushrooms (sliced) 2 cups White Wine (he used chardonnay) Pinch of Salt and Black Pepper 1/2-pound Angel Hair Pasta (but he used spaghetti last night) Capers (optional)  INSTRUCTIONS: Sprinkle scallops with salt and pepper and set aside. Cook Pasta, set aside and add 4 tbs. EVOO to pasta to keep from sticking together. Place...

Ingredients: 1 small yellow onion (chopped finely) 2 Tbsp Butter Premium Extra Virgin Olive Oil 1 lemon 2 Tbsp unsalted butter 1 cup orzo 3/4 cup freshly grated parmesan cheese 3 cups water  1 tsp black pepper 1 tsp salt Directions: In a dutch oven or pot heat the olive oil over medium heat. Add the onions and cook until soft, about 5 to 7 minutes.  With a vegetable peeler, make 3 strips of lemon peel, about 3 inches long.  When the onions are soft add the orzo, lemon peels and pepper to the pot. Toast for 2 minutes.  Add 3...