Main Dishes

4 salmon fillets (6 oz each fillet)

2 tbsp Arbequina Extra Virgin Olive oil (EVOO)

2 tsp of finely chopped fresh thyme

1 tsp finely chopped fresh rosemary

2 tsp dried juniper berries crushed

1/4 cup dry vermouth

1/2 cup of Apple balsamic vinegar

Pink Himalayan Sea Salt (to taste)

Freshly ground pepper (to taste)

Preheat oven to 400 degrees. Heat in a large skillet (oven-ready skillet if possible) over high heat; add Arbequina EVOO. Season salmon with salt and pepper to taste, and pan-sear both sides. If you aren't using an oven-ready skillet, transfer to a 2-quart baking pan and bake for 8-15 minutes, depending on how you like your salmon. Meanwhile, to make the glaze, place crushed juniper berries in a saucepan over medium-high heat and toast for about one minute until fragrant. Add vermouth, thyme, rosemary, and Apple balsamic vinegar and bring to a boil. Reduce heat and let simmer for 8-10 minutes, or until mixture is reduced by half and is syrupy. Remove Salmon from oven and top with Apple Balsamic reduction.

Serves 4.

4 thick-cut pork center tenderloins

2 Tbsp of Chipotle Olive Oil

2 Tbsp of Reduced Maple (or Cinnamon Pear) Red Balsamic

1-1 1/2 Cups of Maple Fall stuffing (see recipe below)

Preheat oven to 400 degrees. In a large skillet (oven-proof skillet), heat chipotle olive oil on high (on the stove top) and pan-sear pork for about 4-5 minutes on each side. Remove pork and let cool until it is easy to handle. Cut a pocket down the side of each tenderloin. Divide the stuffing into four equal parts. Stuff pork tenderloins and secure them with toothpicks, so the stuffing won't fall out when turning. Place the pork back into a skillet or baking dish. Bake the pork for 15 minutes, flip and drizzle with Maple balsamic and bake for another 15 minutes until cooked through (internal temp is 165 degrees).

1/4 cup Oro Bailen Picual extra virgin olive oil

1/4 cup Jalapeño White Balsamic

1 lb of 16/20 shrimp

1 Cup of Andouille Sausage

1/4 cup sliced pancetta

1/2 cup diced sweet onions

1/2 cup red peppers

2 cloves of garlic sliced

Ghost Pepper Sea Salt & freshly ground pepper

Grits:

2/3 cup Mascarpone cheese (cream cheese)

3 cups of milk

1 cup instant grits

Freshly ground pepper

a pinch of ghost pepper salt

Briefly sauté' the shrimp in the Oro Bailen Picual extra virgin olive oil, and remove from the pan (about 1 minute on each side). Add Jalapeño white balsamic, sausage, pancetta, onion, red peppers & garlic; sauté' until the pancetta is crispy, and the onion is transparent. Add shrimp back into the sauté' and finish cooking, about another 2-3 minutes, until the shrimp is cooked. While the shrimp is cooking, bring milk to a slight boil and add grits and Mascarpone chees—salt and pepper to taste. 

(For an easy Romantic Dinner for 2)

2 5 oz. Filet Mignon or (beef tenderloin)

3 tbsp Hojiblanca extra virgin olive oil,

Seasonello Italian sea salt to taste

1 tsp fresh ground pepper

1 minced shallot

¼ cup port wine

1 tbsp Chocolate Balsamic

¼ cup beef stock

1 tbsp fresh thyme

1 oz. square bittersweet chocolate, chopped

Drizzle 1 tbsp of olive oil over fillets and season with the Andes sea salt and freshly ground pepper. Heat remaining oil in a skillet, add steaks and cook to desired tenderness for about 2-6 minutes for rare to medium rare. Remove fillets from the skillet, and cover with tin foil to keep warm. Sauté shallot in beef drippings and cook for about 1 minute. Add port and chocolate balsamic. Simmer until reduced to a thick sauce. Add the beef stock and crushed rosemary and return to a simmer. Once the sauce starts to simmer, whisk in the chocolate until it melts. Pour sauce over steaks to serve.

Serves 2.

1 lb of top sirloin beef sliced in 1/4 inch strips

1 sweet onion, sliced

2 red peppers sliced

2 avocados

1/2 cup of Black Cherry balsamic

1/2 cup of Baklouti Green Chile Fused Olive Oil, plus another 4 Tbsp for sautéing.'

8 tortillas (warmed in a 150-degree oven)

Mix 1/2 cup of Black Cherry balsamic and 1/2 cup of Baklouti Green Chile Olive Oil and add beef strips. Marinate for about 20 minutes in the refrigerator. Heat a large skillet and add beef, tangerine, and green chile mixture to the skillet; cook for about 10 minutes (5 minutes to flip beef strips). In a separate skillet, sauté' ' onions and red peppers with the 4 tbsp of green chile olive oil until the onions and peppers are slightly caramelized. Now, build your fajitas!

1/2 cup of Koroneiki Extra Virgin Olive Oil

1 lb of lean ground pork

1 lb of lean ground beef

2 cups plus 3 tbsp of bread crumbs

1 cup grated Parmesan cheese

3 large eggs

2 tsp of Seasonello Italian sea salt and 2 tsp of freshly ground black peppercorn

5 oz baby spinach (remove the stems)

2 carrots cut into quarters

3 tbsp all-purpose flour

6 slice prosciutto

6 slices of provolone cheese

Black truffle oil (for drizzling over the finished meatloaf)

Preheat oven to 400 degrees. In a large bowl, combine pork, beef, 2 cups of breadcrumbs, Parmesan cheese, eggs, salt, and pepper. Mix thoroughly with your hams. Set it aside. In a large pot of water to a boil (salt water), add the carrots and boil until tender (10 minutes). Put spinach in a cylinder and dip it in the boiling water until it wilts. Combine the flour and the remaining 3 tbsp of breadcrumbs. Lay out cellophane on the countertop and spread the flour/bread crumb mixture in a rectangle and then spread the meat mixture evenly over the bread crumb mixture and press into the crumbs, layer the wilted spinach over the meat and prosciutto over the meat and then provolone over the prosciutto, then line the carrots down the center. Start from the long side and roll the meat (jelly roll style). Don't be afraid to mash the meat so that it will stay together and not separate. This should fit into a 9x12 glass baking dish. Pour the extra virgin olive oil over the meatloaf and bake for an hour. Slice and drizzle a small amount of black truffle oil over the top and serve with your favorite side dishes. Serves 6-8.

2 1/4 cups 1% low-fat milk divided

2 cups sliced onion (about 1 medium)

1 bay leaf

12 ounces of 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 Gruyère cheese

1 1/2 teaspoons white truffle oil

2 ounces Italian breadcrumbs

2 tbsp 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 the edges (do not boil). Cover and remove from heat; let stand for 15 minutes. Cook pasta according to package directions; drain. Strain the milk mixture through a colander over a bowl, and discard the solids. Return milk to saucepan over medium heat. Combine the remaining 1/2 cup milk and flour in a small bowl, stirring with a whisk until well blended. Gradually stir the flour mixture and salt into warm milk, constantly stirring with a whisk. Bring mixture to a boil, stirring frequently; cook for 1 minute, stirring constantly. Remove from heat; let stand 6 minutes or until mixture cools to 155°. Gradually add fontina and Gruyère cheeses, stirring until the cheeses melt. Stir in pasta and truffle oil. Spoon the mixture into a 2-quart broiler-safe glass or ceramic baking dish. Pre-heat broiler. Combine breadcrumbs, Parmesan cheese, and garlic, and mix until coarse crumbs form. Drizzle with olive oil; mix until fine crumbs form. Sprinkle breadcrumbs over pasta. Place dish on middle rack in oven; broil 2 minutes or until golden brown.

4 chicken breasts

1 c. cubed watermelon

1 c. cubed honeydew melon

1 c. halved strawberries

1/2 c. blueberries

1/2 c. grapes halved

1/4 c. chopped red onions

3 Tbsp Persian Lime Olive Oil

1 tsp honey

2 Tbsp. Mango White Balsamic

2 Tbsp. Chopped fresh Cilantro

1/2 tsp Seasonello Italian Sea Salt

1/2 tsp Ground pepper

Heat grill. Drizzle 1 Tbsp of Persian Lime olive oil on both sides of the chicken, then sprinkle the chicken with 1/4 tsp pink Andes sea salt and 1/4 tsp of freshly ground black pepper. Cook through, about 6-7 minutes, on both sides.

Salsa mixture: combine all fruit with the red onions in a large bowl. Mix the remaining Persian Lime Olive Oil with the honey and Mango balsamic and coat the fruit mixture. Serves 4

1 Rack of pork baby back ribs

1 1/2 Cups of Pomegranate Balsamic vinegar

1/4 Cup Bakouti Green Chili Olive Oil

2 tsp Pink Andes Sea Salt

Coat Ribs on both sides with Green Chili Olive oil and sprinkle with Sea Salt. Place the ribs' meat side down and pour the Pomegranate balsamic into a large glass casserole dish (big enough to lay the ribs in). Make sure that the balsamic covers the meat to the bone; add more balsamic if needed to cover. Marinate for 8-12 hours in the refrigerator and bake at 225 degrees for an hour. When the grill is hot but not flaming, place ribs onto the grill and heat, though. As the ribs are grilling, heat the marinate for about 5-10 minutes. This makes a nice sauce to top the ribs or a side sauce.

4 boneless chicken breasts

2 Pocketless pita bread

1 ear of corn (or 1/3 c. frozen corn thawed)

4 Tbsp of Herb de Provence Olive Oil

3 Tbsp Of Cara Cara Orange Vanilla White Balsamic

1 garlic clove and minced

1/2 tsp. Seasonello Italian Sea Salt

1/4 tsp freshly ground black pepper

2 cups of sliced romaine lettuce

1 cup of cherry or grape tomatoes

1 seedless cucumber

2 shallots sliced

1/2 c. fresh flat-leaf parsley

Preheat oven to 375 degrees. Brush Pita bread with 1 Tbsp of Herb de Provence and cut into 16 wedges. Arrange Pita bread wedges on one side of the cookie sheet with an ear of corn (or a single layer of frozen corn). Bake for 6 minutes on each side until the corn and pita bread has browned. Remove from oven and let corn and pita wedges cool; once the corn is cooled, cut corn off the cob.

Meanwhile, reduce oven to 350 degrees and mix remaining 3 Tbsp. Herb de Provence olive oil with 3 Tbsp. Cara Cara Orange Vanilla White balsamic in a large bowl with a lid. Take 2 Tbsp of olive oil and balsamic mixture and drizzle over the chicken breast and season chicken with 1/4 tsp of sea salt and 1/8 tsp of ground pepper. Bake for 15-20 minutes before flipping and baking for another 15 minutes on the opposite side. 

With the remaining 4 Tbsp of Olive oil and balsamic mixture, add romaine, tomatoes, cucumber, shallots, parsley, remaining salt and pepper, and the cooled corn. Shake or mix to coat all vegetables and lettuce with olive oil and balsamic dressing. Plate herb salad and top with Pita wedges, and serve with Roasted Chicken or on its own. Serves 4.

4 (4-6oz ea.) Chicken Breast

1/2 cup sliced shallots

4 Tbsp. of Wild Mushroom and Sage Olive Oil

3-4 cups of assorted mushrooms (baby Bella, shiitake, button mushrooms)

1 cup of vermouth or dry white wine

2/3 cup of heavy whipping cream

3 Tbsp Fresh sage

1 Tbsp Italian Flat leaf parsley

2 tsp. Seasonello Italian Sea Salt

Freshly ground pepper

Heat 3 tbsp of the mushrooms and sage olive oil in a large fry pan; add chicken and cook through. Remove the chicken, add the shallots to the pan, and sauté for a minute. Add the mushrooms, sage, and parsley and sauté for another 5-10 minutes (until the mushrooms are cooked through). Add vermouth or wine and deglaze the pan (bring to a boil and scrap the bottom of the pan with your spatula). Stir in cream, and let it come to a boil again (stirring constantly). Reduce the sauce until it has thickened, about 10 minutes—place the chicken and top with the sauce. Finish the chicken with a drizzle of mushroom sage.

                         4 (4-6oz) trout fillet                                                         1/4 cup of Picual Extra Virgin Olive Oil 

1/8 Cup of Pomegranate Balsamic

1/2 Cup chopped Pecans

1/2 Cup of plain Panko bread crumbs

1 Tbsp of brown sugar

Seasonello Italian Sea Salt (to taste)

Freshly ground peppers

Preheat oven to  375 degrees. Line a baking sheet with parchment paper and drizzle 1/8 cup of the Extra Virgin Olive oil over baking sheet.  Mix Pecans, Panko bread crumbs, and brown sugar in a bowl and set aside. Season the trout with salt and pepper, bush a layer of Pomegranate Balsamic on each fillet, and press the pecan mixture into the layer of balsamic on the fillet. Place fillets on prepared baking sheet and drizzle the remaining extra virgin olive oil over the trout.  Bake for 13 minutes, then turn up the oven to broil and bake for another 3 minutes or until the top has browned.

4 (4-6oz) Salmon fillets

1/2 Cup of Roasted Red Peppers

1 tsp of tomato paste

4 Tbsp of Harissa Olive Oil

Seasonello Italian Sea Salt (to taste)

Freshly ground pepper (to taste)

2 garlic gloves minced

2 cups of milk (I used 1%)

1/2 cup instant grits

1/4 cup of cheddar cheese

Harissa Sauce: Combine Roasted Red peppers, tomato paste, and 2 Tbsp of Harissa Olive oil in a food processor or blender and season with sea salt and freshly ground pepper. Set aside

Salmon: Preheat oven to 400 degrees. Season each fillet with sea salt and pepper. Heat the remaining 2 Tbsp of Harissa Olive Oil on the stove top in an oven-safe skillet. Add salmon, skin side up, to skillet and cook for 2 minutes and flip with skin side down; spread Harissa sauce on each fillet (reserve 4 Tbsp of Harissa sauce for grits). Bake for 7 minutes, or until fish flakes easily with a fork.

Cheesy Grits: While Salmon is baking, bring the milk to a slow boil, stir in grits, and reduce heat to low until grits are a silky consistency; add cheddar cheese and a pinch of sea salt.

Divide grits onto four plates (or large bowls), swirl the remaining Harissa sauce on top of the grits, and top with Salmon. Serves 4.

For a healthy side, roast cherry tomatoes and asparagus. (see a roasting vegetable below recipe) Enjoy!