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Recipes with Our Olive Oils and Balsamics

Asparagus Salad with Walnut Oil Vinaigrette

1/4 cup Champagne Wine Vinegar
1 tablespoon minced shallot
2 teaspoons Dijon mustard
3/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup Picholine Extra Virgin Olive Oil
1/4 cup French Roasted Walnut Oil
2 pounds asparagus, trimmed and steamed until just tender
1/3 cup toasted, chopped walnuts
>1 tablespoon chopped fresh parsley leaves
Salt and freshly ground black pepper
In a large bowl, whisk together the vinegar, shallot, mustard, salt and pepper. While continuing to whisk, add the olive oil in a very thin stream, whisking constantly. Whisk in the walnut oil.
Place asparagus on platter and pour dressing over asparagus. Garnish with walnuts and parsley. Taste and adjust seasoning if necessary. Serve immediately.

Artichoke Hearts & Roasted Red Bell Pepper

1 package of Rossi Pasta Artichoke Linguini
2-tbsp Milanese Gremolata Extra Virgin Olive Oil
2-cups artichoke hearts
1-cup roasted red bell peppers
2-cups heavy cream
2-tbsp fresh lemon juice
½ -cup Parmesan cheese
2-tbsp Fresh dill
~Boil 5 - 6 quarts of water
~In sauté pan, heat 2 tablespoons olive oil and add artichoke hearts and bell peppers ~Sauté on high heat for 2 minutes
~Reduce heat
~Add lemon juice, dill, and heavy cream. Heat until cream starts to boil. Add cheese and stir thoroughly to mix
~When water is boiling, add pasta and cook to package directions. When al-dente, strain and toss with sauce
~Serve piping hot with additional Parmesan cheese

Argentinian Chimichurri Sauce

2 cups fresh parsley and/or cilantro, firmly packed
1/4 cup fresh basil leaves
2 tablespoons chopped onion
1/2 cup Garlic Extra Virgin Olive Oil
2 tablespoons Pinot Noir Barrel Aged Wine Vinegar
Sea Salt
Red Pepper Flakes
Chimichurri is one of most delicious and versatile sauces around. It's traditionally served with grilled steak, but it goes great with chicken and fish too. Chimichurri works well as a marinade, and is also delicious on vegetables or on grilled sausage.
Pulse the garlic and onion in the food processor until finely chopped. Add the parsley and/or cilantro, and basil, and pulse briefly, until finely chopped.
Transfer the mixture to a separate bowl. Add the Garlic Olive Oil, and vinegar, and stir. (Adding the liquids outside of the blender gives the chimichurri the correct texture. You don't want the herbs to be completely puréed, just finely chopped). Season with salt and red pepper flakes to taste. Store in the refrigerator until ready to serve.

A Little Nut Cookie

15-tbsp unsalted butter
1-tsp vanilla
1-tbsp roasted walnut nut oil (other options - almond, pumpkin seed)
¼ -tsp salt
1 ¼ -cups flour
¾ -cup light brown sugar, packed
1 egg
Powdered sugar
1 cup finely chopped walnuts (or almonds, hazelnuts, macadamia, pecans, pumpkin seed)
Preheat the oven to 375*F
Cream the butter, walnut oil and sugar until smooth and light
Beat in the egg
Add the vanilla and salt
With the mixer on low, blend in the flour
Stir in the nuts
Drop the dough by teaspoons onto cookie sheets, about 2 inches apart (for a more evenly shaped cookie, roll the dough between your palms)
Bake until lightly browned on top and slightly browned on the bottom,
8 to 10 minutes. Let cool on rack, then dust with powdered sugar

Tuscan White Bean Spread

1 pound of dried, rinsed Great Northern white beans
2" sprig of fresh rosemary
4 cups low chicken or vegetable stockand water to cover beans
1 medium onion, diced
2 whole garlic cloves, smashed
1 large carrot, peeled and diced
1 large celery rib, diced
2 oz. can of diced tomatoes in juice
2 teaspoons sea salt
Pepper to taste
cup + 2 Tbs. bold extra virgin Olive Oil (Nevadillo Blanco, Picual)
In a 6 quart or larger stock pot, add all of the ingredients except the olive oil. Bring to a simmer over medium-low heat, partially covered for approximately 4 hours or until the beans are tender and fully cooked through. Add more water as necessary. Allow the beans to cool completely. In the bowl of a food processor, ladle two cups of cooked beans along with liquid they were cooked in. Add ¼cup extra virgin olive oil and process until smooth or desired consistency is reached. Serve at room temperature drizzled with two tablespoons of reserved early harvest, fresh pressed extra virgin olive oil. The spread can be served with crudités, crackers, pita, or crusty bread. Makes approximately 2 cups white bean spread

Tuscan Stuffed Onion

1 large sweet onion
Garlic Extra Virgin Olive Oil
2 tsp minced garlic
Fresh rosemary, chopped
-Make slices ¾ of the way down the onion (do not cut all the way through the onion), then turn the onion and make a series of cuts at right angles to the first cuts so that you have created a series of “squares”.
-Inside the cuts put the chopped garlic and Rosemary - stuffing into cuts.
-Drizzle Garlic Olive Oil over entire onion.
-Wrap onion in foil and bake in preheated 350-degree oven for approximately 1.5 hours.
*actually, any Extra Virgin Olive Oil will be awesome prepared like this!

The Best French Onion Soup

3 Red Onions
2 White or Yellow Onions
1/3-cup Butter Extra-Virgin Olive Oil (plus extra for brushing baguette)
¼-cup dry red wine
1 ¼ tsp sugar
2 (14-oz cans) low salt Chicken Broth
2 (14-oz cans) low salt Beef Broth
Bay Leaf
Sea Salt and Ground Pepper, to taste
1-tbsp Traditional Balsamic Vinegar
Gruyere and/or Parmesan and/or Asiago cheese
Chopped parsley for garnish
~Slice onions into medium thick slices (medium slices give a much fuller taste than thin slices)
~In a large non-stick skillet, over medium heat, cook onions in the olive oil. After Onions cook a bit and become limp, sprinkle them with sugar and stir well
~Caramelize onions thoroughly until they are a rich brown color (they need constant attention at this stage while continuing to turn them over and over – approximately 45 minutes) Caramelize, caramelize and then caramelize some more!
~After onions are done, add a can of beef broth to the skillet and deglaze the pan. DO NOT DRAIN OFF SKILLET, and pour everything into a stockpot
~Stir in the rest of the broths, wine, and bay leaf. Bring to a SLOW boil. Add fresh ground pepper to taste. Turn down the heat and simmer for 30-45 minutes
~Add the Balsamic Vinegar and adjust the seasoning with sea salt and pepper
~Let the soup cool down and then heat it up again prior to serving. If soup is too thick for your taste, just add more beef broth.
~Cut Baguette into 1 inch thick slices for large croutons. Lightly brush with Butter Extra-Virgin Olive Oil and place on a cookie sheet. Toast well in oven
~Ladle warmed soup into bowls, add one or two croutons in a single layer. Sprinkle on cheese to taste, stick under the broiler to melt the cheese and crisp out the crouton. Garnish with parsley, if desired.

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