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Mediterranean Summer Bean Salad

1 cup cooked chickpeas (if using a can of chickpeas, rinse)
1 cup cooked soybeans (edamame) (if you can’t find fresh, frozen works well)
1/3 cup chopped fresh parsley
¼ cup finely chopped red onion
¼ cup crumbled feta cheese
2-tbsp Tuscan Herb Extra Virgin Olive Oil
2-tsp Pomegranate Balsamic Vinegar
Sea salt and black pepper, to taste
Combine all ingredients in a large bowl; toss well.
Serve immediately, if needed, but for best results let it chill at least 2 hours for flavors to combine

Lemon Asparagus

2 bunches fresh asparagus
2-tbsp Whole Fruit Lemon Extra Virgin Olive Oil
Sea Salt
Ground Pepper
Thinly shaved Parmagiano or Pecorino Cheese
~Lightly brush Lemon Extra Virgin Olive Oil over asparagus
and grill at medium heat intensity
~Remove from grill and drizzle more lemon oil over
asparagus spears
~Sprinkle with salt, pepper and thinly shaved cheese

Garlicky White Beans

5 whole cloves garlic
3 fresh bay leaves
10 black peppercorns
1 large sprig of fresh rosemary
1 lb. dried white navy beans, rinsed
1 tsp. sea salt
1/4 cup Garlic extra-virgin olive oil
Put the whole garlic, bay leaves, peppercorns, and rosemary in a cheesecloth bag and put them in a large pot along with the beans and salt
Cover by 4 inches with cold water and bring to a boil over high heat
Reduce the heat to low, cover, and simmer until tender, 2 to 2- 1/2 hours (the beans should be very slightly soupy, so add a bit of water during cooking if they become too dry or if they seem too liquidy, drain off some of the liquid)
Stir the olive oil into the beans, and adjust the seasonings as needed
The beans can be made the day before and reheated

Cauliflower Gratin

2 pounds of cauliflower, broken into florets

3 T Tuscan Herb Extra virgin Olive Oil
Sea salt

Fresh ground pepper

6-oz goat cheese

1 garlic clove, cut in half

5-tbsp low fat milk

1/4 cup breadcrumbs, dried
~Oil a 2-quart gratin dish while pre-heating oven to 450 degrees
~Bring water to boil and place cauliflower in steaming basket about one inch above the waterline. Place cover over basket and allow to steam for one minute. After one minute, allow steam to escape for 15 seconds by lifting the lid. Replace cover and steam for an additional 6-8 minutes, cauliflower will be tender. Remove from steaming dish and run under cold water, pat dry with paper towels and then place in gratin dish.
~Add an ample amount of salt and pepper and then toss with 2T of Tuscan Herb Olive Oil. Evenly spread in dish.
~Mash garlic and ¼ -tsp of salt into paste. In a food processor, combine garlic with goat cheese and milk and blend until smooth. Add more pepper to taste. ~Spread mixture evenly across the top of the cauliflower.
~Sprinkle with breadcrumbs and then drizzle the remainder of the olive oil on top. ~Place in oven and bake for 15-20 minutes. You should see a light brown color and dish should be sizzling. Serve immediately.

Broccoli Siciliana

1 bunch broccoli
1 clove garlic
3 filets of anchovy
4 tbs. bold extra virgin olive oil (Cerasuola, Leccino, Mission, Nevadillo Blanco, Picual)
A splash of Sicilian Lemon White Balsamic
Salt and pepper to taste
Clean and wash broccoli. Cut into medium-sized pieces. Put olive oil, garlic, and anchovies (cut into small pieces) in saucepan. Heat thoroughly. Add broccoli and ¼ cup of warm water. Simmer for about 10 minutes or until tender. Flavor with Sicilian Lemon White Balsamic and serve very hot.

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