This recipe just screams SPRING! Great for an Easter or Passover meal. So fresh, colorful and delicious it makes a great addition to any table! Ingredients ½ Cup O’Live A Little’s Orange or Lemon Balsamic 1 Tablespoon Horseradish Mustard 1 Tablespoon O’Live A Little’s Red Wine Vinegar 1 Tablespoon Tangerine or Lemon Honey ½ Cup O’Live A Little’s Dill Extra Virgin Olive Oil Kosher salt to taste 3 pounds trimmed carrots sliced or baby carrots Chopped Dill, Lemon or Orange Zest for Garnish Method of Prep Whisk together the lemon balsamic, mustard, and honey in a medium bowl until combined....
Makes about two cups Click here for the video recipe!Ingredients 1 cup heavy cream 4 large heads of garlic, cloves peeled 1 small fennel bulb—trimmed, cored and thinly sliced crosswise 3 tablespoons milk Salt and freshly ground white pepper Method Of Prep In a medium saucepan, bring the cream, garlic, and fennel to a simmer. Cover and cook over low heat for 15 minutes. Uncover and simmer until the garlic and fennel are very tender, about 15 minutes. Let cool slightly, then transfer to a blender. Add the milk and puree until smooth. Season the puree with salt and pepper...
Ingredients
1 dozen chicken wings
6 oz Honey & Habanero Bacon Jam
1 bunch scallions
½ c flour (optional)
Method of Prep
Pat chicken wings thoroughly dry with a paper towel, dust with flour (optional), place on a baking sheet, and bake at 400 degrees for about 45 minutes or until the skin is crispy.
While wings are hot, toss in Honey & Habanero Bacon Jam, place back in the oven at 450 degrees until caramelized.
Top with finely chopped scallions.
Serve with blue cheese, carrots, and celery
Ingredients Salt 1 pound spaghetti 1/3 cup extra virgin olive oil 3 heads green garlic (or 4 cloves regular garlic), thinly sliced 1 tablespoon chopped parsley small pinch of red pepper flakes Method Of Prep Bring a large pot of salted water to boil and add the spaghetti. Cook until al dente, reserving 1 cup of pasta cooking water before draining. Meanwhile, heat the olive oil in a large (3-quart) saucepan over medium heat until shimming. Add the garlic, parsley, red pepper flakes, and 1/4 cup of water. Cover and sweat, stirring occasionally, until soft, adding more water if necessary...
Makes 6 cups Ingredients 2 Lb English hothouse cucumbers, chopped 2 Garlic cloves. smashed 2 cups of coarsely chopped arugula 2 cups coarsely chopped mixed tender herbs, such as basil, parsley, cilantro and/or mint 3 tbsp of O'live A Little red wine vinegar 3/4 cup of Sicilian, Spanish Picual or Hojiblanca Extra Virgin Olive Oil Method Of Prep Purée cucumbers, garlic and a 1/2 cup of water in a blender until smooth. Add Arugula, herbs, vinegar and a large pinch of salt then purée, stopping to scrape down the sides of the blender as needed, until smooth. With the motor...
Ingredients 2 Tbs. Gremolata Extra Virgin Olive Oil 1/4 cup packed finely chopped fresh flat-leaf parsley 1 medium clove of garlic, minced 3 boneless, skinless chicken breast halves (about 6 oz. each) Himalayan salt and freshly ground black pepper Flour for coating the chicken 1 cup homemade or low-salt canned chicken broth 1 Tbsp. fresh lemon juice Preparation In a small bowl, combine the parsley and garlic; set aside. Sprinkle the chicken with salt and pepper and coat both sides with flour. In a large, heavy skillet, heat the Gremolata oil over medium-high heat. When it’s very hot, add the...
