Ingredients: Fresh Asparagus, peeled Tuscan Herb Olive Oil Salt & Pepper, to taste In a pot of salted, boiling water, blanch the asparagus for about 4-5 minutes, then drain excess water. Drizzle Tuscan Herb Olive Oil over asparagus and serve warm. Add a sprinkle of salt & pepper, or a fresh squeeze of lemon juice, […]
Ingredients: Fresh asparagus, peeled Tuscan Herb Olive Oil Salt and pepper, to taste In a pot of salted, boiling water, blanch the asparagus for 4-5 minutes, then drain. Drizzle Tuscan Herb Olive Oil over asparagus. Sprinkle a pinch of salt and pepper to taste. Serve warm and enjoy!
Ingredients: 1 package of button mushrooms 1 white onion Garlic Olive Oil 1 block of Boursin cheese 1/2 cup shredded Parmesan cheese 1/4 cup bread crumbs Clean and remove the stem from 20 button mushrooms. Bake the mushrooms at 350 degrees for 5 minutes to remove the excess moisture. Chop the stems and 2 TBS
Boursin Stuffed Mushrooms Read More »
Ingredients: 1 box of Rotini pasta noodles Lemon Cucumber Balsamic Lemon Olive Oil Choice of toppings and seasonings Cook and rinse the Rotini noodles. Allow time to cool. In a separate bowl, whisk 1/2 cup of Lemon Olive Oil and 1/2 cup of Lemon Cucumber Balsamic. Toss the noodles in the salad dressing. Adding toppings
Lemon Cucumber Pasta Salad Read More »
Ingredients: 1 package of fresh mixed greens 1 cucumber, sliced 1 package of fresh raspberries 1 tomato, sliced into wedges 1/4 cup of almonds, sliced Raspberry Balsamic Vinegar Ascolano Extra Virgin Olive Oil To make the Raspberry vinaigrette, mix together 1 oz of Raspberry Balsamic with 1 oz Ascolano Extra Virgin Olive Oil. Shake to
Mixed Greens with Raspberry Vinaigrette Read More »
Ingredients: 2 slices of white sandwich bread 2 slices of cheese (American, Provolone, Muenster) 1 TSP Black Truffle Oil 1 TBS Olive Tapenade Salt & pepper, to taste Lightly butter 2 sides of white bread. On a medium heat skillet, ass a drizzle of Black Truffle Oil, then place bread buttered side down. Add a
Black Truffle Grilled Cheese with Tapenade Read More »
Ingredients: 1 package of green beans, cooked Garlic Olive Oil Almonds, thinly sliced Salt & Pepper, to taste In a large pot, bring salted water to a boil. Add green beans and cook for 4-5 minutes until tender. Drain excess water. Add in 1/4 cup of sliced almonds. Immediately toss with Garlic Olive Oil and enjoy!
Green Bean Almondine with Garlic Olive Oil Read More »
Ingredients: 2-3 Yellow Squash Tuscan Herb Olive Oil 1/3 cup of shredded Parmesan cheese Salt & Pepper, to taste Wash yellow squash and quarter-cut lengthwise to make 4 boats from each squash. In a bowl, toss the squash boats with the Tuscan Herb Olive Oil and salt. Lay the squash boats out individually on a
Yellow Squash Parmesan Boats Read More »
Ingredients: 1 head of lettuce 1/2 cup of shredded carrots (matchstick style) 1/4 cup of Scallions, finely chopped 1/4 cup of Pistachios 1/4 cup Wonton strips Blackberry Ginger Balsamic Any Varietal Olive Oil (Arbequina, Koroneiki, Coratina, etc.) Wash and chop lettuce. Assemble salad in a large bowl by adding carrots, scallions, pistachios, and wonton strips.
Asian Salad with Blackberry Ginger Vinaigrette Read More »
Ingredients: Cauliflower florets 1 TBS Garlic Olive Oil 1 TBS Sun-Dried Tomato & Parmesan Olive Oil Salt & Pepper, to taste Toss florets lightly with salt and Garlic Olive Oil and Sun-Dried Tomato & Parmesan Olive Oil. Roast at 375 degrees for 15 minutes until golden brown. This dish makes an excellent appetizer and is
Roasted Cauliflower Florets Read More »
Ingredients: 1 Watermelon, cubed 1 large Cucumber, diced 1 package Feta cheese crumbles Mint leaves, finely chopped Lemon Cucumber White Balsamic Vinegar 1 TBS Hemp Seeds Wash and dice watermelon into cube-sized chunks. Dice cucumber into bite-size chunks, too. Assemble salad with watermelon on the bottom and top with toppings (hemp seeds, mint leaves, feta
Watermelon Salad with Cucumber, Feta and Mint Read More »
Ingredients: 12 ounces of Cauliflower Rice (Bird’s Eye) 1 TBS Sweet Butter Olive Oil 2 TBS Black Truffle Oil 1 TBS Parmesan cheese, shaved 2 TBS scallions, finely chopped 1/2 TSP Black Truffle Sea Salt In a saute pan over medium heat, add 1 TBS of Sweet Butter Olive Oil and 12 ounces of Cauliflower
Black Truffle Cauliflower Rice Read More »
Ingredients: 1 small watermelon 1 package of crumbled feta cheese 1 package of arugula 1 red onion 1 cucumber 1/3 cup of dried cranberries (craisins) Cucumber Melon White Balsamic Arbequina Olive Oil (or any Varietal oil) Rinse the arugula and empty the package into a large salad bowl. Cut the watermelon into medium-sized chunks. Dice
Arugula Feta Watermelon Salad (Cooking Class on April 30th, 2019) Read More »
Ingredients: 2 – 3 large cucumbers 1 container of classic hummus Sriracha Horseradish Aioli Cut cucumbers in 1 inch increments. Scoop out the center of each slice. In a bowl, combine 1 cup of hummus with 1/2 cup of Sriracha Horseradish Aioli. Place mixture into a pastry bag and fill up each cucumber cup. Serve
Cucumber Cup with Sriracha Horseradish Hummus (Cooking Class on April 30th, 2019) Read More »
Ingredients: 1 Iceberg Wedge 1 onion, diced 1 tomato, diced 1/4 cup of Blue Cheese crumbles Hatch Chile Bacon Dip White Balsamic Vinegar Cut up iceberg wedge and combine all ingredients into a large salad bowl. For the dressing, combine 1/2 cup of Hatch Chile Bacon Dip with 2 tablespoons of White Balsamic Vinegar. Serve
Ingredients: 1 bag of sugar snap peas 1 TBS salt Garlic Olive Oil Tuscan Herb Olive Oil Bring 2 quarts of lightly salted water to a boil. Add sugar snap peas and boil approximately 5 minutes until snap peas are tender. Using a colander, drain the snap peas. Immediately toss with 1 TBS Garlic Olive
Ingredients: 1 bag of mixed salad greens or spinach 1/4 cup mandarin oranges 1/4 cup dried cranberries 1/4 cup slice almonds Blood Orange Olive Oil Cranberry Pear White Balsamic Vinegar Start with a large bowl of Mixed Greens or spinach. Add Mandarin oranges, dried cranberries and sliced almonds and mix together evenly. To make the
Cornucopia Salad with Blood Orange Vinaigrette Read More »
Ingredients: 1 package of fresh mixed greens 1 cucumber, sliced 1 package of fresh raspberries 1 tomato, sliced into wedges 1/4 cup almonds, sliced Raspberry Balsamic Vinegar Ascolano Extra Virgin Olive Oil To make the raspberry vinaigrette, mix together 1 oz of Raspberry Balsamic with 1 oz Ascolano Extra Virgin Olive Oil. Shake to emulsify.
Mixed Greens Salad with Raspberry Vinaigrette (February 9th, 2019) Read More »
Ingredients: 4 zucchini. quartered lengthwise to make 16 boats 1/2 cup freshly grated Parmesan cheese 2 tbsp Tuscan Herb Olive Oil 1 tsp salt In a bowl, toss the zucchini boats with the Tuscan Herb Olive Oil and salt. Lay the zucchini boats out individually on a sheet pan. Sprinkle each with Parmesan cheese. Bake at
Baked Parmesan Zucchini Read More »
Ingredients: Ascolano Olive Oil Honey Ginger Balsamic Vinegar 1 fresh pineapple 1 bag of mixed greens 1/4 cup hemp seeds 1-2 tomatoes, cubed or diced 1/2 cup coconut flakes Spread ½ cup coconut flakes on a sheet tray and lightly toast in a 325 degree oven for 3-4 minutes until lightly browned and fragrant. Let
Mixed Greens with Honey Ginger Vinaigrette Read More »
Ingredients: 1 bag of fresh mixed greens 1 package of Feta cheese 1 red onion Raspberry Balsamic Vinegar Ascolano Extra Virgin Olive Oil *optional: Green olive tapenade Vinaigrette: Combine 50% Raspberry Balsamic Vinegar and 50% Ascolano Olive Oil together in a cruet and shake vigorously to emulsify. Pour bag of mixed greens into a
Mixed Greens Salad with Raspberry Vinaigrette Read More »
Ingredients: Mixed greens 1 cup of almonds, toasted 1 avocado, diced FMOO Blood Orange Olive Oil FMOO Cranberry Pear White Balsamic Vinegar Toast almonds in oven at 375 degrees for 4 minutes. Pour mixed green into a bowl, then add diced avocado chunks and toasted almonds. Mix 1/4 cup Blood Orange Oil an 1/4
Mixed Greens Salad (Cooking Class on September 29th, 2018) Read More »
Ingredients: 1 bag of whole carrots 1/2 cup raisins 1/4 cup shredded coconut 1/8 cup brown sugar 1 cup mayonnaise Cut into halves and shred 4 cups worth of carrots. Combine all ingredients into a large bowl and mix evenly. This dish is best served chilled, so it is recommended to refrigerate overnight. Serve
Carrot Raisin Salad (Cooking Class on September 15th & 22nd, 2018) Read More »