Recipes

Ingredients 1/3 cup loosely packed fresh flat-leaf parsley leaves 1/4 cup Neapolitan Herb Dark Balsamic 1/4 cup extra virgin olive oil + 2 tablespoonsKosher salt and freshly ground black pepper to taste1 medium eggplant (3/4 pound), peeled and sliced about 1/3" thickIn the bowl of a food processor or blender add the oil, vinegar, parsley, salt, and pepper.  Pulse to finely chop the parsley. Pour into a bowl and reserve. Preheat an outdoor charcoal or gas grill or a grill pan until smoking hot. Brush the eggplant slices on each side with olive oil and then arrange the slices on...

Ingredients4 - 4 oz fillets of fresh firm fleshed fish such as halibut, tuna, salmon, tilapia, swordfish or cod1 1/2 cups assorted heirloom tomatoes cut into 1" pieces1 cup assorted baby squash cut into 1" pieces3 tablespoon fresh coarsely chopped flat leaf parsley1 small shallot thinly sliced2 tablespoons Neapolitan Herb Balsamic2 + 1 tablespoons fruity mild-medium olive oil such as UP AU Hojiblancasea salt and fresh ground pepper to tasteDirectionsPlace a heavy saute or grill pan over medium heat.  Add 1 tablespoon of olive oil to the hot pan along with the sliced shallot and squash.  Saute for two minutes until...

Ingredients 1/2 cup plus 3 tablespoons yellow or brown mustard seedsAbout 1/4 cup plus 2 tablespoons (1 1/4 ounces) mustard powder1/2 cup Gravenstein Apple White Balsamic vinegar1/2 cup flat hard apple cider1 1/2 teaspoons kosher salt1 Granny Smith or Gravenstein or similar tart apple, peeled, cored and finely grated   Directions Soak the mustard seeds: Place the mustard seeds and powder in a medium glass or ceramic bowl along with the balsamic and hard cider overnight. Place the mixture in a food processor along with the salt and process for 1 to 2 minutes until the seeds are coarsely ground....

2 cups fresh whole blueberries, washed1 teaspoon grated lemon zest2 tablespoons Eureka Lemon Fused Olive Oil1 cup whole milk yogurt1/2 cup honeyPlace the blueberries in a medium sauce pan over medium heat along with 2 tablespoons of water, the lemon zest, and honey.  Heat until the blueberries until simmering for approximately 2 minutes.  Allow the mixture to cool slightly, and then add the yogurt and olive oil, whisking until blended.  When the mixture is at room temperature, portion into 12 popsicle (or paleta)  molds and freeze.

Lamb Kabobs1 1/2 pounds trimmed boneless leg of lamb, cut in 1" pieces2 large zucchini cut in 1" chunks1/2 pound cremini mushrooms2-3 medium bell peppers in assorted colors, cut in 1" pieces8  large skewers - metal or wooden and soaked in water for 1 hour For the Marinade 1/2 cup rosemary (fused) olive oil1/4 cup lemon juice2 cloves garlic minced2 teaspoons kosher saltfresh ground pepper to tasteCombine all the marinade ingredients and whisk well.  Toss the lamb, mushrooms, and veggies with the marinade and coat well.  Place the kabob ingredients into a zip lock bag or large covered bowl, refrigerated...