Harvest Cranberry, Persimmon and Burrata Salad. Featuring: Herbes De Provence Extra Virgin Olive Oil and Cucumber Balsamic Vinegar
Herbed Ricotta Stuffed Chicken In Cider Pan Sauce with Mashed Cauliflower Featuring: Sweet Basil Extra Virgin Olive Oil & Pomegranate Balsamic Vinegar
]]>Greek Orzo Stuffed Red Peppers with Basil Tomatoes Featuring: Miller's Blend Extra Virgin Olive Oil and Traditionale Balsamic Vinegar
]]>Preheat the oven to 400 degrees F.
In a 9x13 inch baking dish, toss the peppers with the olive oil, garlic, and a pinch each of salt and pepper. Add the oregano. Transfer to the oven and roast for 20-25 minutes or until the peppers are beginning to char.
Meanwhile, bring a large pot of salted water to a boil. Cook the orzo according to package directions until al dente. Drain and toss with the balsamic vinegar, olives, pepperoncini, pine nuts, and feta.
Make the lemon basil tomatoes by combining all ingredients in a small bowl.
Stuff the warm orzo inside the peppers. Drizzle with the lemon basil tomato sauce. Enjoy!
Butternut Squash and Cheese Stuffed Pasta Shells Featuring: Miller's Blend Extra Virgin Olive Oil and Traditionale Balsamic Vinegar
]]>Preheat oven to 425° F. On a baking sheet, toss together the miller's blend extra virgin olive oil, traditionale balsamic vinegar, butternut squash, thyme, and a pinch each of red pepper flakes, salt, and pepper. Lay the prosciutto over the squash. Bake for 15-25 minutes, until the prosciutto is crispy. Remove the prosciutto and set aside. If squash needs more time, return to the oven for another 10 minutes, or until the squash is tender.
Meanwhile, bring a large pot of salted water to a boil. Boil the pasta until al dente according to package directions. Drain.
In a medium bowl, combine the ricotta, fontina, and roasted butternut squash. Season with salt and pepper.
To assemble, spoon 2-3 cups marinara sauce into the bottom of a 9×13 inch baking dish. Stuff each shell with 1 tablespoon of the cheese and place into the baking dish with sauce. Top with the remaining marinara sauce and mozzarella. Bake 20-25 minutes or until the cheese has melted and is lightly browned on top.
Serve the shells topped with prosciutto and basil. Enjoy!
Traditional Greek Roasted Vegetables Featuring: Tuscan Herb Extra Virgin Olive Oil and White Balsamic Vinegar
]]>Preheat oven to 400 degrees F. Place a rack in the middle.
Farro Antipasto Salad Featuring: Tuscan Herb Extra Virgin Olive Oil and White Balsamic Vinegar
]]>For the sun-dried tomato vinaigrette: combine the lemon zest, lemon juice, honey, garlic, and red pepper flakes in a mixing bowl. Whisk to combine. Drizzle in the olive oil from the sun-dried tomato jar plus the ¼ cup of olive oil, and the white balsamic vinegar, whisking continuously. Dice the sun-dried tomatoes. Stir them in, along with the parsley and oregano. Season with salt to taste.
For the salad: bring a 4-5qt pot of salted water to a boil. Add the farro. Bring the water back to a boil, reduce the heat to medium, and gently boil the farro for 25 minutes. Drain the farro and spread it onto a parchment-lined sheet pan (or other large surface) to cool.
Meanwhile, heat a 12” skillet over medium heat. Add enough olive oil to coat the bottom. Once hot, add the walnuts. Toast for a minute or so until golden and fragrant. Season with a pinch of salt. Transfer the walnuts to a plate.
Wipe out the skillet and return it to medium heat. Add another layer of olive oil. Add the diced fennel. Cook for 5 minutes, stirring often. Reduce the heat to low and finish cooking for another 3 minutes or so until tender. Season with a pinch of salt.
Combine the farro, walnuts, fennel, arugula, fresh mozzarella, olives, artichokes, sopressata, pepperoncini, and half of the vinaigrette in a large mixing bowl. Toss to combine. Arrange the salad in a large serving dish and drizzle the remaining vinaigrette over top. Garnish with any extra fresh herbs or fennel fronds.
Enjoy!