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Sautéed Baby Vegetables

2-tbsp Tuscan Herb Extra Virgin Olive Oil
1-tbsp Garlic Extra Virgin Olive Oil

4 baby zucchini, trimmed

4 baby yellow squash

4 baby patty pan squash- trim off core end

2 baby eggplants, trimmed & halved lengthwise

8 cherry tomatoes, halved

1/4 tsp. red pepper flakes (opt)
1 Tbsp. fresh basil, chopped

Sea salt & fresh ground pepper to taste
Heat the oils in a heavy skillet and add the zucchini, squash, eggplant and red pepper flakes
Sauté, stirring frequently, for about 5 minutes
Add the tomatoes, and toss and sauté one more minute
Add salt and pepper
Sauté another 2 or 3 minutes, stirring almost constantly
Sprinkle with basil and serve.

Red Onion Salad with Blackberry Ginger Vinaigrette Salad

4 bunches of arugula 
 (or, any other peppery green, such as watercress or mâche)
2 large avocados, halved, pitted, peeled and sliced crosswise
1/2 medium red onion, thinly sliced
6 to 8 small blood oranges, peeled and cut into small pieces
2 to 4 navel oranges, peeled and cut into small pieces
Seeds from two pomegranates (optional
3 tablespoons Sicilian Lemon Balsamic
1/2 cup Blackberry Ginger Balsamic Vinegar
1 tablespoon minced fresh Italian parsley
1 tablespoon Dijon mustard
1/2 cup medium extra-virgin olive oil (Arbequina, Koroneiki, Nocellara del Belice, Picholine, or Ultra Picual)
Salt and pepper, to taste

2 tablespoons extra-virgin olive oil, plus more to rub on baking sheet
2 1/2 cups country Italian bread, with crust, cut into 1/2-inch cubes
1 cup freshly grated parmesan cheese
Salt and pepper, to taste
Whisk together balsamic vinegars, parsley and mustard in a small bowl. Gradually whisk in olive oil. Season with salt and pepper. (Dressing can be made one day ahead; chill. Bring to room temperature and whisk again before using.). Preheat oven to 375 degrees. Rub baking sheet with a small amount of oil using a paper towel.
 Toss bread with the olive oil in a medium bowl, adding more oil to thoroughly coat the bread, if necessary. Sprinkle with salt and pepper.
Toss with cheese, pressing cheese to adhere to bread.
Scatter croutons on baking sheet and bake for 8 to 10 minutes, or until lightly browned. Cool on sheet. (Croutons can be made 8 hours ahead. Let stand at room temperature.) Divide arugula among 8 plates. Top with avocado, onion, oranges, pomegranate seeds, dressing and croutons. Serve remaining dressing on the side.

Raspberry Glazed Chicken

1-tsp Chipotle Extra Virgin Olive Oil*
Cooking spray
1/2 cup chopped red onion
1 ½ -tsp minced fresh or ½ -tsp dried thyme
½ -tsp sea salt, divided
4 (4-ounce) skinned, boned chicken breast halves
1/3-cup seedless raspberry preserves
2-tbsp Raspberry Balsamic Vinegar
¼ -tsp fresh ground pepper
~Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot
~Add onion; sauté 5 minutes
~Combine thyme and ¼ -tsp salt and sprinkle over chicken
~Add chicken to skillet and sauté 6 minutes on each side or until done
~Remove chicken from skillet and keep warm
~Reduce heat to medium-low and add ¼ -tsp salt, preserves, vinegar, and pepper; stirring constantly until the preserves melt
~Spoon raspberry sauce over chicken
*other olive oil options: Garlic, Butter, Lemon, Herbs de Provence or Harissa

Quick Skillet Asparagus

4 teaspoons extra-virgin olive oil
1 pound medium asparagus spears, trimmed
1/2 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1/4 teaspoon salt
Myth-Buster Recipe: Extra-virgin olive oil adds great flavor to this simple dish, and sautéing with it doesn't burn away the oil's healthful antioxidants
Heat a large cast-iron or nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add asparagus to pan; cook 3 minutes or until asparagus is crisp-tender and browned, stirring frequently. Transfer to a serving platter. Add rind, juice, and salt, tossing to coat.
Eventide Variations: Any one of these, or in combination:
Use Basil, Chipotle, Harissa, Herb de Provence or Tuscan Herb Oil as your oil
Use Black Current, Honey Ginger, Ripe Peach, Sicilian Lemon,Tangerine or Traditional Balsamic Vinegar for the lemon juice and rind.


2 Cups packed fresh Basil Leaves
¼ -cup freshly grated Parmesan Cheese
½ -cup Basil Olive Oil
3-tbsp pine nuts
3 Cloves Garlic (adjust to taste)
Buzz in food processor until smooth
Toss into 1 pound of your favorite cooked pasta (we like our Rossi brand, all natural, hand-made pasta … yum!)

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