Yukon Potato & Leek


Nothing compares to a warm, homemade soup in the winter when the temperatures drop. Try this recipes with you family and give them something warm they will love!


1 large or 2 small leeks, about 1 pound
2 bay leaves
1 large yellow onion/4 cloves of garlic
4 sprigs fresh thyme
2 strips bacon, chopped
5 c. chicken stock
1 to 1 1/4 pounds russet potatoes, diced
1 1/2 tsp. salt
3/4 tsp. pepper pepper
1/2 to 3/4 c. creme fraiche or heavy cream
2 Tbs. snipped chives
5 Tbs. Garlic EVOO
3 Tbs. White Balsamic Vinegar



1. Dice onions, add Garlic Extra Virgin Olive Oil and sauté in a pot on medium until they are a yellowish color then add the garlic and sauté for another 2 minutes. Add bacon and sauté for another 8-10 minutes until the bacon looks cooked. Proceed to add leeks, White Balsamic Vinegar, chives, salt, pepper, thyme and bay leaves.
2. Add chicken broth to mixture and then potatoes and cook on a slow simmer for 25 minutes allowing flavors to blend.

3. Add cream to soup mixture and let simmer for another 10 minutes. Use an electric food process to puree the mixture until uniform consistency then serve. Drizzle with a bit more olive oil and garnish with parsley.



Print Friendly, PDF & Email

Roasted Beet & Blood Orange Salad

The holidays are a wonderful time to try new flavors and mix herbaceous notes with more sweet ones. This salad is not only unique yet
it has a delightful flavor profile especially when you try our vinaigrette with it! Give it go and watch your guests mouths drop open!


5- large red beets

5- large yellow or orange beets

2- blood oranges

1- sprig of dill, rosemary or any herb of your choice

4-5 Tbs. of Blood Orange Extra Virgin Olive Oil

3-4 Tbs. of Premium White Balsamic Vinegar

1 Tbs. of Herbs de Provence Mustard

A pinch of Pink Himalayan Sea Salt and pepper


  1. Place beets into small pieces of aluminum foil, add a drizzle of Blood Orange EVOO inside the foil on the beet, wrap tightly and place on baking tray. Place beets in oven and roast on 375-400 degrees depending on the power of your oven for about 35-40 minutes. Beets will be fork tender when ready. Allow to cool before using.
  2. Cut and peel oranges into small cubes and place into bowl while beets roast.
  3. Open aluminum foil and peel beets then cut into small cubes similar in size to the oranges. Place in bowl with oranges.
  4. In a separate bowl, whisk blood orange evoo, vinegar, mustard, salt and pepper until you achieve a uniform consistency.
  5. Drizzle vinaigrette on salad and sprinkle dill or herbs of choosing. Finish with goat cheese if you desire and serve!
Print Friendly, PDF & Email

Roasted Red Beet & Green Bean Salad: Thanksgiving Edition

Everyone loves Thanksgiving for it’s savory flavors and homecooked goodness with all its traditional dishes. We’re here to knock your socks off with this recipe that will fit your Thanksgiving routine and beat some of old versions….





12 beets
4 Tbs. Blood Orange Extra Virgin Olive Oil or Herbs de Provence Extra Virgin Olive Oil
1 1/2 tsp. fresh thyme leaves, minced
2 tsp. Sel Gris Sea Salt or Pink Himalayan Sea Salt
1 tsp. freshly ground black pepper
3 Tbs. Cranberry Pear Balsamic Vinegar, Cinnamon Pear or White Balsamic Vinegar (plain)
1-2 Tbs. of goat cheese, feta or any cheese you like

* Add a sprinkle of slivered walnuts or nuts of your liking

1. Preheat the oven to 400 degrees. Cut off ends of green beans and place in a bowl. Try to cook the green beans and begin the roasting process at the same time.

2. Wrap beets individually in a piece of aluminum foil and before enclosing, drizzle olive oil onto each beet. Meanwhile, in a steamer or pot of hot water throw green beans in to cook about 5-10 minutes to cook depending on how crunchy you want them! 

3. Place the cut beets on a baking sheet.  Roast for 35 to 40 minutes, rotating once or twice until tender. (Check by poking a knife into the beets!)- try NOT to overcook them: they should be firm and have some tenderness too!

4. Remove from the oven and let cool. Once cool, peel with a peeler or knife, cut into small cubes and place in a bowl. Add green beans and toss lightly, then add remaining 4 Tbs. of olive oil and vinegar, salt/pepper, goat cheese and walnuts. Toss well and serve alongside your turkey!

Print Friendly, PDF & Email

Seasonal Chicken & Vegetable Stir- Fry

Don’t know what to make for dinner but looking for a healthy and rather easy option? Okay, give up now because we have you covered with this awesome, simple and healthy recipe by Chef Cat inspired by fresh seasonal vegetables, hearty flavors and something warm as we proceed into the fall season. This dish is so easy and delicious, you will be happy you made extra for the week! Give it a try:




– 6 oz. of skinless, boneless chicken breast, cut into slivers

– 2 larger zucchinis, cut into quarters

-1 large red or orange bell pepper, cut into small cubes

-4 large carrots, cut into long strips

– 1 handful of micro greens or sprouts

-5 green onions, chopped

-2-3 baby bokchoks, cut into slivers

-1 handful of mushrooms, we used shiitake

-1 tsp. of roasted sesame seeds

Blackberry Ginger Balsamic Vinegar

-2 Tbs. of soy sauce

-2 Tbs. of Garlic Extra Virgin Olive Oil or Premium Extra Virgin Olive Oil (unflavored)

-1 cup of broccoli florets, cut into small pieces

-3 cloves of garlic, minced

-1/2 cup of chicken or vegetable broth

-A drizzle of Japanese Sesame oil for garnish


  1. Place extra virgin olive oil into sautepan and start to heat up on low then proceed to medium heat.
  2. Once the heat begins to radiate from the pan, add chicken breasts, soy sauce, vinegar, garlic and bump heat to medium-high heat. Cook until browned about 5-10 minutes. 
  3. Heat 1 tablespoon extra virgin olive oil in a separate large skillet or wok over medium-high heat; cook and stir in all vegetables (leave micro greens for the end) for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean.
  4. Serve by garnishing with sesame oil, micro greens and sesame seeds!


Print Friendly, PDF & Email

Herb & Sun Dried Tomato Chicken Breast

There’s nothing better than warm, comfort foods in the fall and we have just the recipe to do that! This recipe is so easy and healthy- it will have everyone at your dinner table cleaning off the plate!



2 large or 4 small chicken breasts organic/

1/2 cup sun-dried tomatoes, place in garlic, olive oil and some vinegar

1/2 cup of roughly chopped spinach

1/2 cup of mozzarella cheese

1/2 cup feta cheese

5 Tbs. Extra Virgin Olive Oil or Tuscan Herb EVOO, Milanese Gremolata EVOO

4 Tbs. Traditional 18 yr. Balsamic Vinegar

Pinch of pepper and Sel Gris Sea Salt

1 jar of sun-dried tomatoes, you will use 3-4 tomatoes per breast

1 garlic clove, diced

Pinch of oregano, thyme or rosemary


  1. Cut fat from chicken breast completely and place into ziplock bag along with olive oil, balsamic vinegar, salt/pepper, minced garlic and herbs.
  2. Place the bag in the fridge and let it marinade for 20 minutes to an hour or overnight if you have the time (this is the best because it truly tenderizes the meat)
  3. After removing it from the bag, grab a large sharp knife, and cut a pocket in the chicken breast straight down the middle.
  4. Heat up a pan and sauté about 2 cups of spinach with 2 Tbs. of extra virgin olive oil.
  5. Start with about 5 to 7 sun-dried tomatoes.
  6. Next, place the sautéed spinach on the tomatoes.
  7. Finally, throw on the mozzarella and feta cheese.
  8. Close the chicken with toothpicks so that nothing falls out when you cook it.
  9. Grab a pan, put some oil in it, and cook the chicken under low-medium heat. You can also place chicken breasts in a baking pan and roast in the oven at 375 degrees for 10-15 minutes depending on your oven.
  10. Depending on the size of the breast, it can take anywhere from 7 to 20 minutes.
  11. Cook until caramelized.


Enjoy this awesome and hearty recipe!


Print Friendly, PDF & Email

Fresh Homemade Guacamole

Who doesn’t love guacamole? We love making this recipe in the summer and since we’ve started adding our secret ingredient, we’ve had everyone asking us how we get such a delicious flavor! Say no more and try this with all your loved ones!



3-4 avocados

1 lime, juiced

A pinch of smoked paprika

1 small yellow onion, diced into fine pieces

1 super ripe tomato, chopped small

1/2 a garlic clove, minced fine

A pinch of our LIME ZEST SEA SALT —-> it makes all the difference

2 Tbs. of Sicilian Lemon White Balsamic Vinegar



  1. Skin avocados and place into medium sized bowl then proceed to mash until smooth texture is achieved.
  2. Add in remaining ingredients (tomatoes, onions, etc.) Stir well until uniform consistency.
  3. Place in refrigerator until serving time and voila- serve with tortilla chips!


Print Friendly, PDF & Email

Cold Smoked Salmon on Mixed Organic Greens Salad-European Style

Craving a salad but struggling to get creative? No worries, we can help you out! Give this salad a try and you will surely entice your tastebuds and those of your guests! This is one of our favorite salads for the summer!






1-2 slivers of cold smoked salmon (select the brand you enjoy best)

5-6 c. of mixed greens

1 c. cherry tomatoes, halved

1/2 c. persian cucumbers, cut into slices

2-3 Tbs. of cave aged Danish bleu cheese

1 c. alfalfa sprouts

1/2 c. of roasted pistachios

For vinaigrette: 1/2 c. of Pendolino Extra Virgin Olive Oil (mild, creamy and light) & 1/4 c. of Sicilian Lemon White Balsamic Vinegar. Mix well add a pinch of fresh ground pepper and Lime Zest Sea Salt. Whisk and allow people to serve themselves!


  1. Cut all ingredients that need cutting (tomatoes, cucumber, etc).
  2. In a large salad bowl, mix all ingredients and toss well!
  3. Allow people to serve themselves and dress according to their liking!


Print Friendly, PDF & Email

Mamma’s Caprese Salad

Fresh vine-ripened tomatoes, rounds of fresh mozzarella, garden picked basil, salt, pepper, a nice grassy extra virgin olive oil and a drizzle of traditional 18 year balsamic vinegar…. drooling yet? No worries, we’ve got you covered with the recipe and it’s simple, easy and healthy! Serve this salad at your summer get-togethers and watch people go back for seconds all because the extra virgin olive oil and traditional balsamic are the rockstars!

Don’t change anything on this classic recipe and enjoy the way the flavors come together!




1. Cut tomatoes into an assortment of slices and chunks and spread over a large plate in a single, slightly overlapping layer. Tuck chunks of mozzarella into the tomato pieces. Drizzle generously with extra-virgin olive oil and traditional 18 yr. balsamic vinegar. Sprinkle with coarse sea salt and black pepper. Tear basil leaves into small pieces with your fingertips and spread them on top. Serve immediately.
Print Friendly, PDF & Email


Okay, who hasn’t had a hamburger? But sadly, there is a huge difference between a GREAT hamburger and just an ordinary one… believe us that you can make a dynamite hamburger right in the comfort of your own home you don’t have to visit a fancy burger joint and we’re going to show you how!

Homemade Burger













1 pack ground beef, turkey or chicken

1 yellow onion, small, minced

1 large egg

2 Tbs. Traditional 18yr. Balsamic Vinegar or Honey Serrano Vinegar

2 Tbs. Tuscan Herb Extra Virgin Olive Oil or Garlic Extra Virgin Olive Oil

1/4 cup parmesan cheese (finely grated-to use as caking agent instead of bread crumbs)

1 clove of garlic, minced finely

A pinch of Robusto Smoked Sea Salt and fresh pepper




1. In a bowl, mix ground beef, egg, onion, parmesan cheese,olive oil, balsamic vinegar, Worcestershire, garlic, pinch of Robusto sea salt, and pinch of pepper until well blended. Divide mixture into four equal portions and shape each into a patty about 4 inches wide.

2. Lay burgers on an oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook burgers, turning once, until browned on both sides and no longer pink inside (cut to test), 7 to 8 minutes total. Remove from grill.

3. Lay buns, cut side down, on grill and cook until lightly toasted, 30 seconds to 1 minute.

4. Place toppings of your choice and drizzle a little bit more Tuscan Herb EVOO. ENJOY!



Print Friendly, PDF & Email

Peach or Raspberry Shrub/Cocktail/Iced Tea



So with summer dishes, we’ve come to love summer beverages that accompany the food and are made with wholesome ingredients-NO artificial flavors or ingredients like those in soda for us! We like to stick to antiquated recipes and that’s why we just had to share this one with you today, everyone please say hello to our PEACH SHRUB COCKTAIL (you can substitute the peaches for say- raspberries, strawberries, etc.)

Wait, wait, you’re probably wondering what a shrub is before you try this recipe right? And no a shrub is not anything like those in your garden… so here’s the catch:


Is a acidulated beverage made of an acid so in most cases vinegar made from fruits, classically, it was a way for preserving over-riped fruits (same process as preserve or jam making) however, this version is drinkable. The vinegar is added to water or soda water with fresh fruit, ice and served with a meal. The concepts of shrubs began in the medieval ages and continued into the first colonial years in the US where the beverage was popular in aiding in digestion.


2 cups fresh peaches or frozen (about 10 ounces) & you can even add raspberries or other fruit!

6-8 Tbs. of our Orange Blossom Honey or 1 cup of sugar/sweetener

8 sprigs thyme/mint or any herb of your preference

1 cup Peach White Balsamic or any other white balsamics in our collection like: Pineapple, Cranberry Pear, Sicilian Lemon or Green Apple!

1 bottle of soda water or enough filtered water to fill pitcher size

ice (to your liking)

** You also may add alcohol of your choice! OR add ice tea!



1. In a pitcher, pour vinegar, fruit, and herbs. In a separate bowl, use either the honey or sugar and dissolve it in hot water until uniform consistency exists and then add to pitcher.  Once all ingredients have been added, start by using a rubber spatula to mix ingredients together!  Let macerate for at least 2 hours and up to 2 days in the refrigerator or longer if desired.

2. When ready to serve for a meal, remove pitcher from refrigerator and add ice! This is an awesome beverage to serve after a HEAVY BBQ and helps tremendously with digestion!


Print Friendly, PDF & Email