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Disappearing Dinner Rolls

2 cups warm water (110-115°)

2/3-cup instant nonfat dry milk

4-tsp instant dry yeast

¼-cup sugar
2-tsp salt

1/3-cup Whole Fruit Blood Orange Olive Oil

1 egg, room temperature

5 ½-cups bread flour
Melted butter for brushing (optional)
~In the bowl of your stand mixer using the paddle attachment, combine the water and the milk powder and stir so the milk dissolves
~Add the yeast, sugar, salt, olive oil, egg and 2 cups of the flour, mixing on low to combine and then on medium for 2 minutes
~Stop the mixer and add 2 more cups of flour, mixing on low to combine and then on medium for another 2 minutes
~Stop the mixer and change to the dough hook. Mix on medium low while adding the remaining 1 ½-cups of flour until the dough cleans the sides of the bowl. Knead another 2 minutes
>~Lift the dough from the bowl and rub bowl with oil
~Return the dough to the bowl and then turn dough over to coat with oil
~Cover with plastic wrap and allow to rise until double in size (approximately 1 hour)
~Form the dough into two balls and place on floured cutting board or counter
~Roll out each ball into a circle a little over 12-in diameter
~Using a pizza cutter, cut each circle into 16 pie wedges
~Roll each wedge from the outside of the circle toward the center
~Place rolls with the tip downward on parchment lined pans
~Allow dough to rise until double in size (approx. 1/2 hour)
~Bake at 375° for 12 minutes or until nicely browned
~Brush with melted butter while still hot (optional) and cool on wire rack

Crispy Spicy Kale Chips

1 large bunch kale

1-tbsp Harissa or Chipotle-infused olive oil

Sea salt
Wash kale and dry thoroughly (for best results, wash it in the morning, spin it in a salad spinner, and then and let dry on a towel for several hours)
Remove center stem and slice into strips or cut into large chips
Preheat oven to 400-degrees

Toss kale with the oil - use your hands and really coat the kale with the oil
Spread on a large baking sheet
Bake 10-15 minutes, or until crisp, tossing once or twice - watch carefully so they don't burn

Salt lightly, to taste

Citrus Pasta Salad

1 package of Rossi Citrus Rotini Pasta
1 green pepper, diced
1 red pepper, diced
1 yellow pepper, diced
1 medium red onion, diced
5 large Roma tomatoes, diced
3 large carrots, sliced thinly
¼ -cup Fused, Whole-Fruit Extra Virgin Olive Oil (Persian Lime, Eureka Lemon or Blood Orange)
½ -cup Sicilian Lemon Balsamic
¼ -cup lime juice
Sea salt & Fresh ground Pepper to taste
~Cook pasta according to package directions
~Once cooked, rinse in cold water
~Once cooled, mix all ingredients together and refrigerate for at least 1 hour (or overnight, if possible)

Chicken Legs Roasted with Mustard

4 chicken legs (thighs included, about 2 1/2 pounds)
2 teaspoons fresh, minced herbs, such as a mixture of sage, thyme and tarragon or marjoram

Sea salt
Freshly ground black pepper
4 tablespoons Dijon mustard or tarragon mustard

1/3-cup panko or fine bread crumbs

2 tablespoons Medium Extra Virgin Olive Oil (Nocellara del Belice or Arbequina)
~Heat the oven to 325-degrees
~Rinse the chicken legs and pat them dry
~Rub them all over with the minced fresh herbs
~Season well with salt and pepper
~Brush the mustard over the skin side of each leg to coat thinly
~Lay the legs in a shallow baking dish, leaving space between them
~Sprinkle evenly with the panko or breadcrumbs and drizzle evenly with the olive oil
~Roast about an hour or until the meat is very tender and the coating is crisp

Chicken with Mushrooms (Pollo Con Funghi)

1 broiler chicken (3-4 lbs.)
1 lb. fresh mushrooms

2 cloves garlic

1 large onion, sliced

6-tbsp Picual Extra Virgin Olive Oil

1-tbsp butter
½ cup Sherry 

Sea salt and Fresh ground pepper, to taste
~Cut chicken into serving pieces; wash and dry thoroughly
~Sprinkle lightly with salt and pepper to taste
~Heat butter in skillet; add garlic and 4 tablespoons of oil
~Brown chicken on both sides about 10 minutes
~Lower flame; cover; continue cooking for 25 minutes
~Sauté sliced onion in 2-tbsp of olive oil in separate saucepan for 5 minutes
~Add cleaned, sliced mushrooms and 2-tbsp of water
~Simmer 15 minutes
~Add to chicken. Cover. Simmer chicken and mushrooms, 15 minutes longer
~Pour in ½ cup sherry; boil up quickly for 1 minute. Serve very hot

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