Recipes

Caprese Salad with 18 Year Balsamic

Posted on May 15, 2013 by Anne Milneck | 0 comments

 

Grape tomatoes, mini mozzarella balls, fresh basil come together with a drizzle of Arbequina Extra Virgin Olive Oil and 18 Year Aged Balsamic to make this simple combination a real standout. If you can't find the mini mozzarella balls, cubed fresh mozzarella works just as well.

 

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Vanilla Bean & Brown Sugar Baked Pears

Posted on May 15, 2013 by Anne Milneck | 0 comments

Simple, warm and delicious--this dessert is easy to love. The subtle sweetness from the juice of the pears co-mingles with the butter, brown sugar and vanilla to make a butterscotch-like sauce.

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Sweet Pecan Pork Tenderloin

Posted on May 15, 2013 by Anne Milneck | 2 comments

Need dinner in under an hour? Here's your answer. Roasted pork tenderloin is ready in about 45 minutes, and the prep on this dish is 5-10 minutes. This is a great weeknight dinner to serve with a salad or simple side. Serve leftovers on rolls with spicy mustard. That is, if there are leftovers.

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Parmesan & Smoked Mushroom Baked Risotto

Posted on May 15, 2013 by Anne Milneck | 0 comments

Traditional stovetop Risotto is a labor of love. This baked version eliminates the need to slowly add hot stock and constantly stir. We've upped the richness of this dish with our organic Smoky Pacific Mushroom Blend.

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Building Blocks for the Perfect Cheese Board

Posted on May 15, 2013 by Anne Milneck | 0 comments

Cheese boards are a great way to show off your creative side. And they're not just for dinner parties. Keep these ingredients on hand for a quick dinner on busy weeknights or a weekend snack to enjoy with a glass of wine. A cheese presentation is simple to put together, but the end product is decadent. There are no rules to putting out a cheese board, but here are some guidelines to pulling together the right combination of flavors and textures.

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Mediterranean Slow Cooker Chicken

Posted on May 01, 2013 by Anne Milneck | 0 comments

We love a mulit-tasker, and this recipe does just that. Make a big batch of this uber-flavorful chicken, and you'll have lots on hand for topping salads, making pressed sandwiches or tossing with pasta. Or you can eat it like I do...standing over the slow cooker with a fork.

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Baked Eggs with Fines Herbes

Posted on May 01, 2013 by Anne Milneck | 0 comments

Perfect for breakfast, brunch or a quick dinner, this recipe is a take on the classic "Shirred" Eggs. Fines Herbes is the class French herb blend used on eggs and in egg dishes like quiche. Baked in custard or mini souffle cups, these make a lovely presentation. Serve with buttery, toasted English muffins and a side of fruit with Earl Grey Creme Simple Syrup.

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