Creamy Maple and Vanilla Fig Brie and Cheddar Apple Soup with Walnut-Oat Granola
Creamy Maple and Vanilla Fig Brie and Cheddar Apple Soup with Walnut-Oat Granola featuring Herbes De Provence Extra Virgin Olive Oil and Vanilla Fig Balsamic Vinegar.
The perfect salad for Thanksgiving! featuring our Pomegranate Balsamic and Rosemary Extra Virgin Olive Oil
Spinach And Artichoke Dip Stuffed Garlic Bread
Spinach And Artichoke Dip Stuffed Garlic Bread Featuring: Garlic Extra Virgin Olive Oil and Elderberry Balsamic Vinegar Ingredients 1 baguette 1/2 tablespoon Garlic Extra Virgin Olive Oil 1 (14 oz) can artichoke hearts, drained and chopped 1 (10 oz) bag baby spinach leaves 1 (8 oz) package cream cheese 1 1/2 cups shredded mozzarella cheese 3 green onions, sliced Salt and pepper, to taste 3 tablespoons butter3 cloves garlic, minced Parmesan cheese, grated, to top Fresh basil leaves or parsley, torn, to top 1/4 cup elderberry balsamic vinegar on the side to drizzle or dip Instructions: Cut the baguette into 4...
Pear Salad with Balsamic and Walnuts
Pear Salad with Balsamic and Walnuts Featuring: Pink grapefruit Balsamic and Lime Extra Virgin Olive Oil Ingredients 4 cups mixed salad greens 2 ripe pears, sliced 1 fennel bulb, sliced paper thin* Lemon wedge 2 tablespoons dried cranberries 1 tablespoon Open Nature Chopped Pecans 1 tablespoon Open Nature Chopped Walnuts 1 tablespoon Open Nature Chopped Hazelnuts, or more pecans or walnuts ⅓ cup shaved pecorino Sea salt and freshly ground black pepper 1/4 cup Pink Grapefruit Balsamic 1/4 cup Lime Extra Virgin Olive Oil Instructions: Assemble the salad with the mixed greens and top with the pears and fennel. Squeeze a little lemon over the pears and fennel and toss. Top with the cranberries, pecans, walnuts, hazelnuts, and...