Recipes

Ingredients: 3-4 pounds bone-in beef short ribs 1 TBSP Mild EVOO 15 oz can Diced Tomatoes 1/2 cup Fig Dark Balsamic 6 cloves of Garlic, smashed   Spice Rub: 1 TBSP Coarse sea salt 1 TBSP Dried Rosemary 1 TBSP Dried Sage 1 TBSP Garlic powder 1 TBSP Onion powder 1 TBSP Paprika 1 TBSP Black Pepper   In a small bowl, mix together the spice rub. - Rub spice blend into both sides of ribs - Heat EVOO in a large skillet over medium-high heat.- Sear each side of ribs 2-3 minutes. - Place Ribs in a slow cooker.- Add balsamic vinegar,...

  Ingredients 1/4 CUP Herbs de Provence Olive Oil 1/4 CUP Cranberry Pear White Balsamic 2 TBSP water 2TSP Thyme 1/2 TSP Dijon Mustard Fresh ground black pepper to taste   In a small bowl, wisk together all ingredients until smooth and uniform. Use immediately or transfer to a jar with lid and chill until ready to use. For some “pep” in the Vinaigrette add a dash of your favorite hot sauce!

Super easy and fast variation on an summer favorite. Dill gives subtle flavor to the salad, nicely set off by the citrus of the lemon balsamic. Ingredients 1/4 cup Fernleaf Dill Infused Olive Oil 1/4 Sicilian Lemon Balsamic Vinegar 1 TBSP Sugar 1 TSP salt Fresh Black Pepper to taste 1/3 cup Scallions or Chives 1 TSP Dried Oregano Peel (optional) potatoes and cut into cubes or wedges. Finely chop Scallions or Chives. Boil Potatoes 5 to 6 minutes, or until tender. Drain Potatoes and allow to cool. Combine other ingredients in a bowl. Wisk to blend. Place Potatoes in...

Bottom Crust: 1 Cup Flour 1/2 Cup Powdered Sugar 1/3 Cup Meyer Lemon Olive Oil 1/2 Cup Flaked Coconut Filling: 3 Large Eggs 1 Cup Granulated Sugar 2 TBSP Flour 1/4 TSP Salt 1/2 TSP Baking Powder 1 TSP Vanilla Extract Preheat oven to 350. Coat an 8” x 8” baking dish with olive oil cooking spray. In a mixing bowl combine Bottom Crust ingredients. Mix well and press into bottom of the pan. In a second bowl mix Filling ingredients. Blend by hand until well mixed and spoon over prepared crust. Bake for 30-40 minutes or until top is...