Add an Arbequina to Roasted Vegetables for a creamy taste

Tracey Wilkinson

Ingredients

  • 3 tbsp  Arbequina Extra Virgin olive oil or other mild to medium intensity olive oil
  • 2 tbsp aged  Neapolitan Herb balsamic vinegar
  • ½ lb brussels sprouts, halved
  • ½ lb cut carrots
  • ½ lb halved small new potatoes (white and purple)
  • 1 large red onion, quartered
  • ¾ tsp kosher salt
  • ½ tsp ground black pepper
  • 1 tbsp Franklin Honey Company Raw Honey

 Directions:

  1. Preheat oven to 425°.
  2. In a large bowl, toss brussels sprouts, carrots, potatoes and shallots with 2 tablespoons of olive oil, kosher salt and freshly cracked black pepper to coat thoroughly.
  3. Transfer the vegetables to a baking sheet and roast until tender and caramelized, about 30 minutes.
  4. Place roasted vegetables back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve.
  5. Drizzle aged Neapolitan Herb balsamic vinegar for presentation and taste.

    Read more →

    Wow them with your Barbeque Sauce!

    Tracey Wilkinson

    If you are inviting friends and family to honor Memorial Day...try this for your meal.  Add a little kick with Serrano Honey and a little sweet with Maple balsamic.

    Ingredients

    • 2 tablespoons Extra Virgin olive oil (any selection)
    • 1 sweet onion (small, diced)
    • 2 tablespoons water
    • freshly ground pepper (to taste)
    • salt (to taste)
    • 2 tablespoons light brown sugar
    • 1 teaspoon chili powder
    • 1 teaspoon ground cumin
    • 1 1/2 cups tomato ketchup or paste
    • 1/2 cup Serrano Honey White Balsamic Vinegar
    • 2 tablespoons Maple Dark Balsamic Vinegar
    • 1 tablespoon Worcestershire sauce

    Brushed on during the last 10 to 15 minutes of cooking and use the remaining as a condiment at your table.  Pass any remaining sauce at the table.

    Directions:

    In a saucepan over medium heat, warm the oil. Add the onion and cook gently, stirring, for about 5 minutes. Add the remaining ingredients. Reduce the heat and simmer, partially covered, until the sauce has thickened slightly, about 20 minutes. Makes about 2 1/2 cups.

    Read more →

    Smoothie Goodness

    Tracey Wilkinson

    This is a great way to add more Extra Virgin Olive Oil to your nourishing smoothie!

    Ingredients

    • 2 teaspoons Extra Virgin olive oil (any selection…preferably a high polyphenol)
    • 1/2 tablespoon Maple Balsamic Vinegar (or Strawberry, Raspberry, Pomegranate, etc.) 
    • 12 ounces water (or nondairy milk)
    • 1/2 banana (small)
    • 1 cup spinach (steamed or frozen)
    • 1 scoop peas (steamed or frozen)
    • 1 dash ginger and cinnamon powder
    • ice (optional)
    • 1 scoop greens (mix, supplement of choice - optional)

    Directions:

    Combine all ingredients, blend and serve!

    Read more →

    Roasted Garlic and Parsley Chickpea

    Tracey Wilkinson
    Check out this super easy recipe and use our delicious Cobrancosa Extra Virgin Olive Oil.

    Read more →

    You can make your own Mustard too!

    Tracey Wilkinson

    Thank you to my customer who experimented with the previous mustard recipe...hopefully this one will make you happy.  Love the feedback!

    -----

    A tablespoon of this mustard is all you need to emulsify (hold together) a great vinaigrette or marinade. 

    Ingredients:

    • 1/4 cups water
    • 2 tablespoons balsamic vinegar (Sherry, maple balsamic, serrano honey, peach, honey ginger, traditional... and on, and on).
    • 1/2 teaspoons Sea salt
    • 1 1/2 teaspoons sugar
    • 1 tablespoon brown mustard seeds
    • 2 tablespoons yellow mustard (ground)

    Directions:

    1. Dissolve the salt and sugar in the mixture of water and balsamic vinegar in a glass container.
    2. Whisk in the ground mustard until fully combined.
    3. Add the brown mustard seeds and soak in the mixture for about an hour and a half to two hours.
    4. Transfer the mixture to a small food processor or blender and blend together. There will still be some seeds visible but that's okay - it's "rustic". If it's too thick, feel free to whisk in a bit more water.
    5. Let stand at room temperature for an hour or so until it mellows a bit and enjoy!

    --- Yummly

    Read more →

    Yogurt and Maple --- Easy and healthy Breakfast

    Tracey Wilkinson

    This is a fast breakfast idea with our Vermont Maple Balsamic.  My version is not as pretty but it is always yummy!

    Ingredients:

    • 1 Cup of Plain Yogurt
    • 1 Tbs. of Vermont Maple Aged Balsamic (Switch up with Strawberry, Blueberry, Dark Chocolate, Espresso)
    • 1 Tbs. of Granola
    • 1/2 Cup of Fresh Fruit (optional)

    Directions:

    1. Combine Yogurt with Granola and Fresh Fruit in a small glass
    2. Drizzle Aged Balsamic (or mix)
    3. Enjoy!

    Read more →

    Saba Glazed Balsamic Chicken (sweet, sweet, sweet)

    Tracey Wilkinson

    Ingredients

    • 4 boneless, skinless chicken breast
    • ¼ Cup Saba Specialty Balsamic Vinegar (The Little Shop of Olive Oils)
    • 3 Tbs. Raw Honey
    • 2 Tbs. Soy Sauce
    • 2 Minced Garlic Cloves

    Preparation

    1. Preheat oven to 350F.
    2. Mix together the balsamic vinegar, honey, soy sauce, and minced garlic.
    3. Add mixture to your favorite backing dish (>= 9”X13”).
    4. Place the chicken breasts on top of the mixture and coat.
    5. Bake, uncovered, for 30-40 minutes, depending on the size of the chicken breasts, until cooked through. Baste the chicken with the sauce halfway through cooking.

    Read more →

    Use Extra Virgin Olive Oil not Butter/Margarine --- How to

    Tracey Wilkinson
    Butter/Margarine .........Extra Virgin Olive Oil
          1 tsp.................................3/4 tsp.
          1 tbsp.............................. 2 1/4 tsp.
          1/4 cup ............................3 Tbsp.
          1/3 cup ............................1/4 cup
          1/2 cup.............................1/4 cup + 2 Tbsp.
          2/3 cup.............................1/2 cup
          3/4 cup ............................1/2 cup + 1 Tbsp.
          1 cup.................................3/4 cup

    Read more →

    Hojiblanca - Great for cooking too!

    Tracey Wilkinson

    Fragrant and complex this Hojiblanca is herbaceous and bold. Sensory attributes include creamy green almond and bittern herb. Extremely pungent, it’s the highest phenol oil in our Northern hemisphere collection. Celebrate the healthy burn that these phenols impart.  The high phenolic content and low FFA make this an extremely durable choice for cooking or consuming raw.  Taster’s choice!

    Read more →

    Yummy Tuscan Herb

    Tracey Wilkinson
    For this exceedingly simple yet extremely delicious application, I asked my butcher (husband) to recommend the ideal cut of beef to make Chicago style Italian beef sandwiches.  He brought me two "lifter" cuts off the chuck.  Don't worry if you can't find "lifters" though, just use a chuck roast and you're all good.

     

    Ingredients:

    • 5-6 pound chuck roast
    • 12 cloves garlic sliced in half
    • 1 teaspoon dried oregano
    • 1 teaspoons dried red pepper flakes 
    • sea salt and fresh ground pepper to taste
    • 1/4 cup Tuscan Herb Olive Oil
    • 2 cups beef stock or broth
    • pickled vegetables 
    Directions:
    Preheat the oven to 425.  Cut 24 slits in to all sides of the roast and insert garlic slivers in to each slit.  Liberally slather the roast with Tuscan Herb Olive Oil and coat with a blend of dried oregano, red pepper flakes, and salt.  Place the roast onto a rack set in a roasting pan.  Roast at 425 F. in the center of the oven for 20 minutes, and then add the beef stock to the roasting pan.  Cover the roast with foil and reduce the heat to 300 F..  Slow roast for an additional 3 hours covered with foil.  
    This roast is delicious on its own.  However, you can also slice it paper thin for Italian Beef Sandwiches.  Serve the warm sliced meat dunked into the seasoned roasting broth, on sturdy rolls with pickled vegetables and or peppers and a drizzle of Tuscan Herb Olive Oil to finish.
    --- Rachel Bradley

    Read more →