Oven Roasted Tomato Quiche with Extra Virgin Olive Oil Pastry Crust

Ingredients for the Crust:

• 1 cup whole wheat flour
• 1 cup unbleached all-purpose flour
• 1/4 cup flaxseed meal
• 1/2 teaspoon fine sea
• 3/4 cup fruity, mid-high poly (250-300+) extra virgin olive oil
• 1/2 cup warm water

Make Your Own Mozzarella & Drizzle With Coratina

Ingredients:

Caprese Salad
• 1 pound of ripe, preferably heirloom tomatoes, sliced thin
• 1/3 cup peppery, fresh green extra virgin olive oil
• 1/4 cup oregano balsamic vinegar
• 2 tablespoons chiffonade cut basil
• 8 oz. homemade (see recipe below) or store bough mozzarella fresca, drained
• sea salt and cracked pepper to taste

Portobello Mushroom Caps with Goat Cheese

Ingredients:

• 6 large button mushrooms or small Portobello, about 1 pound
• Mushroom Sage Olive oil, for drizzling
• 2 tablespoons butter
• 1 shallot, minced
• 1 clove garlic, minced
• 2 teaspoons chopped fresh thyme leaves
• 1/4 teaspoon of red pepper flakes
• 3 to 4 tablespoons fresh bread crumbs
• Salt and freshly ground black pepper
• 4 to 6 tablespoons fresh Chevre (goat cheese)

Confit of Tomatoes, Peppers, & Sweet Red Onion

Ingredients:

• 1 1/2 pounds small whole sweet tomatoes such as cherry or grape
• 1 large red onion, sliced thin
• 1 red bell pepper or several smaller sweet red peppers such as Marconi, sliced thin or halved if smaller
• 8 large garlic cloves
• 1 – 2″ sprig fresh rosemary, leaves only, stem discarded (optional)
• 1/2 cup fresh, herbaceous-green 300+ poly
  extra virgin olive oil such as Leccino or Frantoio
• 1/3 cup crisp, good quality white wine
• 1 tablespoon Traditional Balsamic Condimento
• 2 teaspoons sea salt or kosher salt
• Fresh ground pepper to taste

Asiago & White Truffled Mashed Potatoes

Ingredients:

• 6 pounds Yukon Gold potatoes, unpeeled
• 1 stick (8oz) unsalted butter
• 2 medium cloves garlic
• 1 cup half & half
• 1 cup grated Asiago Cheese
• Sea salt & fresh cracked black pepper to taste
• Optional:  Finely minced, fresh chopped flat leaf parsley for garnish
• 1 tablespoon White Truffle Oil

Smashed Baby Yukon Gold Potatoes with Garlic Olive Oil

Ingredients:

• 2 pounds baby Yukon Gold potatoes
• 1 tablespoon + 1 teaspoon sea salt
• fresh cracked pepper to taste
• 1/3 cup Garlic Extra Virgin Olive Oil

Cinnamon-Pear Balsamic Roasted Sweet Potatoes

Ingredients:

• 4 medium sweet potatoes, peeled and each cut
• lengthwise into 8 wedges
• 1/3 cup Cinnamon-Pear Balsamic
• 2 tablespoons All Natural Organic Butter Extra Virgin Olive Oil
• 3/4 teaspoon kosher salt or sea salt

Truffled Cauliflower Gratin

Ingredients:

• 1 large head cauliflower, cut into florets
• 3 tablespoons unsalted butter
• 2 teaspoons white truffle oil
• 3 tablespoons all purpose flour
• 1 cup hot milk
• 1 cup hot half & half
• 1/2 teaspoon freshly ground black pepper
• 1 cup freshly grated Gruyere, divided
• 1/2 cup freshly grated Parmesan
• 1/4 cup fresh bread crumbs
• Kosher salt and fresh ground pepper to taste

Carmelized Wild Mushroom Ragu over Pecorino Polenta with Truffled Mascarpone

Ingredients:

Polenta
• 2 tbsp Ultra Premium California Mission Extra Virgin Olive Oil
• 4 cups vegetable or chicken stock, preferably homemade
• 1 cup dried polenta
• 1/3 cup freshly grated Pecorino Romano
• Salt & freshly ground pepper to taste

Cranberry and Balsamic Onion Marmalade

Ingredients:

• 2 tbsp Blood Orange Flavor Infused Olive Oil
• 1 cup sliced onion loosely packed about one half an onion
• 1 tsp kosher salt
• fresh cracked pepper
• 2 cups fresh cranberries
• 1/2 cup brown sugar
• 1/2 cup Pomegranate Balsamic Vinegar
• 1/4 Freshly squeezed orange juice