Roasted Veggie Pizza
3 oz goat cheese
1 tbsp tuscan herb olive oil
1 ready made thin pizza crust (or your favorite style)
1 cup of the roasted vegetables from below's recipe
1/4 C parmesan cheese

Preheat oven to 400 degrees. Blend goat cheese and tuscan herb olive oil in a small bowl. Spread the mixture over the pizza crust and top with the roasted vegetables. Sprinkle with with parmesan cheese and bake until the edge are lightly browned. 8-12 minutes.

Roasted Vegetables with Garlic EVOO & Mission Fig Balsamic
3 Tbsp of Garlic Infused Olive oil plus about 2 Tbsp for coating the cookie sheet
3 Tbsp Mission Fig balsamic vinegar
1 bag of mini tri-color peppers (or 1 of each a red, yellow and orange pepper)
1 large zucchini sliced
4 plum tomatoes sliced

Preheat oven to 450 degrees. Coat a large cooking sheets with a thin layer of garlic infused EVOO. Layer vegetables evenly around the cookie sheet and drizzle garlic EVOO and Mission Fig balsamic. Bake for 25-30 minutes until vegetables are slightly and tender. This is a great side dish, or additon to a savoy soup, but one of my favorites is as topping for homemade pizza!

White Truffle Mac and Cheese
2 1/4 cups 1% low-fat milk, divided
2 cups sliced onion (about 1 medium)
1 bay leaf
12 ounces uncooked penne
2 tablespoons all-purpose flour
3/4 teaspoon Seasonello Italian Sea salt
3/4 cup (3 ounces) shredded fontina cheese
1/2 cup (2 ounces) shredded Gruyere cheese
1 1/2 teaspoons white truffle oil
2 ounces Italian bread crumbs
2 tbsps grated fresh Parmesan cheese
2 garlic cloves minced
1 tablespoon Koroneiki extra virgin olive oil
Heat 1 3/4 cups milk, onion, and bay leaf in a large saucepan to 180° or until tiny bubbles form around edges (do not boil). Cover and remove from heat; let stand 15 minutes. Cook pasta according to package directions; drain. Strain milk mixture through a colander over a bowl; discard solids. Return milk to saucepan over medium heat. Combine remaining 1/2 cup milk and flour in a small bowl, stirring with a whisk until well blended. Gradually stir flour mixture and salt into warm milk, stirring constantly with a whisk. Bring mixture to a boil, stirring frequently; cook 1 minute, stirring constantly. Remove from heat; let stand 6 minutes or until mixture cools to 155°. Gradually add fontina and gruyere cheeses, stirring until cheeses melt. Stir in pasta and truffle oil. Spoon mixture into a 2-quart broiler-safe glass or ceramic baking dish. Preheat broiler. Combine bread crumbs, Parmesan cheese, and garlic, mix until coarse crumbs form. Drizzle with olive oil; mix until fine crumbs form. Sprinkle breadcrumb mixture over pasta. Place dish on middle rack in oven; broil 2 minutes or until golden brown.


Cinnamon Pear Roasted Butternut Squash 1/4 lbs of butternut squash
1/4 Cinnamon Pear Red Balsamic (also try with the new Maple Balsamic!)
1 tbsp butter olive oil
1/2 tsp Black truffle sea salt
1/4 tsp Fresh ground black pepper
1/4 shredded mozzarella

Preheat oven to 450 degrees. Combine all ingredients (except the mozzarella) in a large bowl until the butternut squash is coated. Place squash mixture on a baking sheet in one layer. Bake, stirring every 10-12 minutes until the butternut squash is tender (about 25 minutes). Sprinkle the shredded mozzarella over the finished squash for a great fall side!
Serves 4


Espresso Balsamc BBQ sauce

1 cup Espresso balsamic vinegar
1/4 cup Chipotle Olive Oil
3/4 cup ketchup
1/3 cup brown sugar
1 Tbsp Dijon or Ground Mustard
1/2 tsp Pink Andes Sea Salt
1/2 tsp pepper

Combine all ingredients in a sauce pan and stir until brown sugar has dissolved and mixture is smooth.  Simmer over medium heat until the mixture is at BBQ consistency.

Simply Strawberry Reduction
1/4 cup Strawberry Red Balsamic
1 pint of strawberries halved
1/4 cup of sliced Almonds

In a small sauce pan bring balsamic to a boil. Once it begins to boils reduce down to a simmer and let cook down to half, about 15-20 minutes stirring often. Once reduced to half, let cool for about 15 minutes. Drizzle over strawberries once cooled and top with sliced almonds.

Additional Ideas for Balsamic Reductions: These reductions are great over sliced cheeses (Gouda, Swiss, Cheddar, Mozzarella, Parmesan, etc). I will use either the Black Cherry, Traditional or Espresso balsamic for the cheese platters. This makes for a gorgeous presentation for any entertaining. Any of the balsamic reductions (White & Red) are amazing over ice cream!

*These reductions are great over sliced cheeses (Gouda, Swiss, Cheddar, Mozzarella, Parmesan, etc).

Truffled Cauliflower Gratin
(Courtesy of Rachel Bradley-Gomez Exc. Chef for Veronica Foods)
1 large head cauliflower, cut in to florets
3 tablespoons butter infused olive oil
2 teaspoons white truffle oil
3 tablespoons all purpose flour
1 cup hot milk
1 cup hot half & half
1/2 teaspoon freshly ground black pepper
1 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs
Kosher salt and fresh ground pepper to taste

Preheat the oven to 375 degrees. Sprinkle the florets with salt and steam for 8 minutes until slightly tender but still firm. In a heavy sauce pan over medium heat melt the 2 tablespoons of butter. Gradually whisk the flour in to the melted butter until no dry spots remain. Pour the hot milk and hot half and half in to the butter-flour mixture, whisking constantly until it comes to a boil. Continue whisking constantly for 1 minute until thickened and then remove from heat.
Add 1 teaspoon of salt, fresh ground pepper to taste, 1 teaspoon of white truffle oil and 1/2 cup of the Gruyere, and 1/2 cup of Parmesan cheese. Butter a 2-3 quart shallow baking dish or casserole.
Place the drained cauliflower in to the baking dish and pour the sauce evenly over the cauliflower. Combine the remaining tablespoon of butter with the remaining teaspoon of white truffle oil. Toss the butter and truffle oil with the bread crumbs and remaining 1/2 cup of Gruyere and sprinkle on top of the casserole. Sprinkle with more salt and pepper to taste. Bake for 25 to 30 minutes until golden the bread crumbs are golden brown and the casserole is bubbling.
Serves 6

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