Recipes: Appetizers, Sides & Salads

Herb Roasted Cherry Tomatoes using Tuscan Herb EVOO (docx)

Poached Shrimp with Lemon-Horseradish Dipping Sauce (docx)

Roasted Cinnamon Pear Bruschetta (docx)

Shrimp Egg Rolls with Honey-Ginger Glaze using Honey-Ginger Balsamic Vinegar,  Baklouti Green Chili Oil, and Orange Blossom Honey (docx)

Tomato gouda and avocado chunky dip (docx)

Truffle Mac & Cheese using White Truffle Oil (docx)

Provolone, Prosciutto and Balsamic Onion Pizza using Traditional Balsamic Vinegar & any unflavored EVOO (docx)

Fresh Fig, Prosciutto and Arugula Salad with Shaved Parmesan using Fig Balsamic Vinegar (docx)

Peel & Eat Shrimp using Eureka Lemon or Blood Orange EVOO, Honey-Ginger Balsamic Vinegar, and Baklouti Green Chili Oil (docx)

Baked Asparagus with Balsamic Sauce using Traditional Balsamic (docx)

HARVEST SALAD WITH CRANBERRY PEAR VINAIGRETTE (docx)

Olive Tapenade using Basil EVOO (docx)

Asparagus with Parmesan Crust (docx)

Baked Goat Cheese (doc)

Chicken Basil Feta Salad (doc)

Pasta with Mushroom-Sage Olive Oil Fried Sage Leaves and Pecorino (docx)

roasted garlic fettucine pappardelles (docx)

Sautéed Tomato & Zucchini Pasta (docx)

White Raspberry Mojito (docx)

Balsamic Marinade (doc)

Balsamic Vinaigrette (docx)

honey dijon balsamic vinaigrette (doc)

Persian Lime Aioli (docx)

Zucchini Gingerbread (docx)