Soups

This dish is exactly what you need on a cold winter night. This soup will bring all the warmth you need to enjoy as a family. Find more recipes like this in our favorite cookbook The Olive Oil and Vinegar Lovers Cookbook. Ingredients: 1 lb stewing beef 4 Tbsp Garlic Premium Extra Virgin Olive Oil, divided 1 red onion 4 carrots chopped 4 Yukon Gold potatoes 2 garlic cloves 2 cups pearl barley 1/4 cup Neapolitan Herb Dark Balsamic Vinegar 6 cups beef broth Directions: Pat the stewing beef dry on all sides and bring to room temperature.  In a heavy-bottomed...

Ingredients: 8 Tomatoes 1/2 red onion, sliced 1/2 red apple, sliced 1/4 Cup Garlic Olive Oil 4 Tbsp Gravenstein Apple White Balsamic Vinegar 2 cups chicken stock Sea Salt (to taste) Ground Pepper (to taste) 1/4 cup heavy cream Directions: Preheat oven to 400 F. Put the tomatoes, red onion, and apple on a roasting pan. Drizzle with olive oil, balsamic, salt, and pepper and mix to cover.  Roast for 40 minutes until onions are caramelized and the tomatoes start to wrinkle.  Add everything on the roasting pan to a large saucepan. Make sure you scrape the bottom of the pan. ...

This white chicken chili is the perfect fall dish. The heat from the Baklouti Olive Oil pairs perfectly with the sweetness from the Blenheim Apricot Balsamic. A fun twist on a traditional meal that the whole family will enjoy! Ingredients: 1 tablespoon Baklouti Green Chili Premium Extra Virgin Olive Oil 1 ½ cups chopped onion 1- 2 chopped green chiles 1 teaspoon dried oregano 1 teaspoon ground cumin 1/8-1/4 teaspoon cayenne pepper 3 15-ounce cans great northern beans, rinsed 4 cups reduced-sodium chicken broth 4 cups diced cooked skinless turkey, or chicken 2 tablespoons Blenheim Apricot White Balsamic Lime wedges (for...

Fall is my favorite time of year...this Bisque is Delish! Freeze for lunch 😊 Yields: 2 quarts INGREDIENTS 3 lbs. butternut squash, peeled and cubed 1 large carrot, peeled and cut into 1-inch chunks 6 red apples, quartered 2 tablespoons Premium Extra Virgin Olive Oil 1 large white onion, sliced 4 garlic cloves, thinly sliced 4 cups apple cider 4 cups vegetable stock 2 parsley leaves 1 bay leaf Pinch nutmeg Pinch cinnamon DIRECTIONS Preheat oven to 425℉. Mix together the squash, carrot and apple and spread across two baking pans. Roast until well browned (about 40 minutes). Set aside....