Hearty Italian Chicken Stew


Fall weather calls for heart-warming recipes and flavors that represent the season- give this recipe a try on a cold day & everyone will be delighted!


  • 4 medium potatoes, skin on, diced
  • 1 stalk of celery, diced
  • 2-3 carrots, peeled, diced
  • 1 c. fresh mushrooms
  • 2-3 chicken breasts, thighs or your favorite chicken parts
  • 5 TBS. of Wild Mushroom & Sage Olive Oill
  • 2 onions, diced
  • 6 cloves garlic, peeled, minced
  • 1 c. red wine
  • 1 c. chicken stock
  • 1 tsp. of garlic powder
  • 1 tsp. of smoked paprika
  • 1 can of tomatoes in juice
  • 1/2 c. tomato paste
  • 1 TBS. dried oregano
  • 2 tsp. chopped thyme leaves
  • 2 TBS. Traditional 18 Year Balsamic Vinegar



  1. Heat a large frying pan over a medium-high heat. When very hot, add the first measure of olive oil to the pan.
  2. Season chicken all over with salt and pepper & other spices (garlic powder/paprika, etc.), then sear a few pieces at a time in the pan, only turning when one side is a deep golden brown. Transfer to the dish and repeat with remaining chicken.
  3. Reduce heat to medium and add olive oil and onions. Cook, stirring, for 5 minutes until onion starts to colour.
  4. Add garlic, cooking for another few minutes. Add red wine, stock, tomatoes, tomato paste, herbs, vinegar, sugar, vinegar and other vegetables. Stir to combine, then pour over chicken and potatoes.
  5. Cover with a lid and cook on low for 2 hours.
  6. Serve with torn fresh basil leaves and fresh bread

You can certainly use a crock pot for this recipe if you have one! ENJOY!

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Thai Lettuce Wraps with Pineapple Balsamic Vinegar

There is nothing better than a quick and healthy dinner focused around fresh ingredients. We are obsessed with Thai Lettuce Wraps and you should be too! By pairing the Garlic EVOO and Pineapple Balsamic together, we’ve created a beautiful pairing that will delight any of your guests!


  • 2 Tbs. Garlic Extra Virgin Olive Oil
  • 1 pound ground chicken
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1/4 c. hoisin sauce
  • 2 Tbs. soy sauce
  • 2 Tbs. Pineapple White Balsamic Vinegar
  • 1 Tbs. freshly grated ginger
  • 1 Tbs. Sriracha (optional)
  • 1 (8-ounce) can whole water chestnuts, drained and diced
  • 2 green onions, thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 head butter lettuce
  1. Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
  2. Stir in garlic, onion, hoisin sauce, soy sauce, balsamic vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.
  3. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
  4. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.


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Belgian Waffles

If there’s one thing we love it’s a great waffle and this recipe is jaw-dropping! Give it a go!


2 c. of milk

2 c. flour

1/4 c. of sugar

1/2 c. of Butter Extra Virgin Olive Oil

4 tsp. baking powder

1 tsp. vanilla

2 eggs



  1. Oil the waffle maker.
  2. Sift the dry ingredients together in a large bowl.
  3. In separate bowl, separate egg whites and beat until stiff peaks form.
  4. In a separate bowl, mix together the egg yolks, milk, oil , and vanilla, stir slightly.
  5. Add to dry ingredients and mix well.
  6. Fold in egg whites.
  7. Cook in waffle iron on medium-high heat for around 5-10 minutes.
  8. Top with fresh fruit, syrup, nutella, whipped cream or any toppings of your choice!
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Homemade Ramen Soup- Chef Cat


  • 2 chicken breasts or 8-12 ounces of meat of your choice *
  • kosher salt and freshly-ground black pepper, to season
  • 3 tbsp Garlic Extra Virgin Olive Oil
  • 2 tsp Japanese Sesame Oil
  • 2 tsp fresh ginger, minced
  • 3 tsp fresh garlic, minced
  • 3 tbsp low-sodium soy sauce
  • 2 tbsp Honey Ginger White Balsamic Vinegar
  • 4 cups rich chicken stock
  • 1/2 cup fresh shitake mushrooms
  • 2 large carrots shredded into ribbons
  • 2 large eggs
  • 4 oz. snow peas
  • 1/2 cup scallions, sliced
  • 2 (3 oz) packs dried ramen noodles or noodles of your choice
  • Any other toppings of your choice such as napa cabbage, beets, bean sprouts
  • optional: chilies, peppers or jalapeno


  1. Cook the chicken*: Preheat the oven to 375 degrees. Season the chicken generously with salt and pepper. In a large oven-safe skillet over medium heat, add garlic olive oil and heat for about 3 minutes. Add the chicken, skin-side down, and cook until the skin is golden brown and releases easily from the pan, about 5-7 minutes. Flip the chicken over and cook for another 4-5 minutes, until golden. Transfer the skillet to the oven and roast for 15-20 minutes, until the chicken is cooked through. Remove from the oven, transfer the chicken to a plate and cover with foil until ready to serve.

2. Make the ramen broth: Heat the oil in a large pot over medium heat, until shimmering. Add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and mirin, and stir to combine. Cook for another minute. Add the stock, cover, and bring to boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the dried mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste.

3. Make the soft-boiled eggs: Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs (still cold from the fridge) into the boiling water, and let simmer for 7 minutes (for a slightly-runny yoke) or 8 minutes (for a soft, but set-up yoke).

4. Meanwhile, fill a large bowl with ice water. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process. Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell and slice in half, lengthwise. Set aside until ready to serve

5. Assemble the ramen bowls: Meanwhile, chop the scallions and jalapeño (if using). Slice the chicken into thin pieces. Set aside. When the eggs finish cooking, add the ramen noodles to the boiling water. Cook for 2-3 minutes, until soft, then divide the noodles into two large bowls. Add the sliced chicken and the ramen broth. Top with the fresh scallions, jalapeño and the soft boiled egg. Serve immediately.


*recipe adapted from internet version

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Rustic Mexican Tacos-Recipe by Chef Cat

With warm days come foods that celebrate spring/summer so here’s a recipe that will have the whole family licking their fingers! It’s healthy and easy to prepare so give it a try and simply your dinner!


Spice Mix
  • 1½ tbsp fajita mix
  • 1 tbsp smoked paprika
  • 1 tbsp dried oregano
  • 1 tsp All Spice powder (ground All Spice)
  • 1 tsp coriander powder
  • 2 tsp onion powder or garlic powder OR 1 tsp of each
  • Black pepper
  • 3lb / 1.5kg beef brisket (or chuck, gravy or any other slow cooking beef) cut into 2 or 3 large pieces
  • 5 garlic cloves
  • 1 onion, diced (yellow, brown or white)
  • ¾ cup orange juice
  • 2 tbsp lime juice
  • 14oz/400g can crushed tomatoes
  • 2 cups beef or chicken broth/stock
  • Water
  1. Combine the fajita mix ingredients in a bowl. Sprinkle 4 tsp. over the beef and pat so it sticks.
  2. Heat the olive oil in a large heavy based pot over high heat. Add the beef (in batches if necessary) and cook so it is browned on all sides. Remove onto a plate.
  3. Turn the stove down to medium. If the pot looks dry, add more olive oil. Add the garlic, balsamic vinegar and onion and cook for 3 to 5 minutes until soft.
  4. Add the orange juice and lime juice, and scrape the bottom of the pot so the brown bits mix into the liquid. Then add the remaining fajita mix, canned tomatoes, beef broth and enough water so the beef is mostly, but not completely submerged.
  5. Put the lid on, bring to a simmer then turn the stove down so it is bubbling gently, not rapidly. Cook for 2 hours with the lid on, then 30 minutes with the lid off or until the beef is tender enough to shred  OR cook in slow cooker for 6 hours on low Or pressure cooker on high for 50 minutes.
  6. Remove the beef and shred it with 2 forks. Leave the sauce to simmer with the lid off for 10 to 15 minutes to reduce and thicken to your taste. Adjust salt to taste. Optional: puree with stick blender to make it smooth (I did this for the photos).
  7. To serve, toss the beef in the sauce – use as much as you want. Serve the extra sauce on the side.
  1. To make tacos, serve the beef with warmed small tortillas, avocado slices, a simple pico de gallo (Note 2), shredded cheese, sour cream, lime wedges and extra cilantro/coriander leaves.


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Blood Orange Chicken & Vegetable Stir- Fry by Chef Cat

When trying to get healthy, it is difficult to find recipes that aren’t totally full of sugar, salt and other add-ons. This recipe was created by Chef Cat using simple ingredients to flavor a dish with our latest addition, Blood Orange White Balsamic Vinegar! Whether you just love Asian cuisine or need a reason to get healthy, this recipe will have your tastebuds dancing!


1 large chicken breast, thinly sliced

4 cloves of garlic

2 bell peppers-preferably yellow and red

1 head of broccoli, cut into small pieces

4 Tbs. of water chestnuts

1 cup sugar snap peas, de-stemmed

4 large carrots, julienned

6-7 asparagus spears, julienned

1.5 cups of jasmine rice, or rice of your choice

1 handful of pea shoots or micro greens

4 Tbs. Garlic Extra Virgin Olive Oil

3 Tbs. Blood Orange White Balsamic Vinegar

1 tsp. Japanese Sesame Oil

1 Tbs. fresh ginger, minced

A dash of Himalayan Pink sea salt and pepper



  1. In a saucepan or pot of your choice, add 4 cups of water and bring to a boil or high heat. Once the water is boiling, throw rice into water and reduce heat to medium-low , cover and allow to simmer for approximately 20-25 minutes.
  2. In a large skillet or wok, add sesame oil and 3 Tbs. of Garlic olive oil on medium-heat and add chicken breast cook until meat is fully done about 8-10 minutes or more. Add Blood Orange Balsamic and allow to simmer into the meat.Be sure the chicken is FULLY COOKED before adding vegetables!! Throw in garlic/ginger and then all the remaining vegetables then allow to cook for another 5-10 minutes depending on how “crunchy” you like your veggies.
  3. Remove rice from pot/saucepan and serve onto plates. You can serve the stir-fry on top or on the side depending on your preference.
  4. Serve stir fry alongside rice and you’re ready for lunch or dinner!


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Rustic Homemade Pizza

FROM OUR FAMILY’S HOME TO YOURS! Homemade Rustic Pizzas that all will love!

-1 lb. pizza dough, store-bought or homemade
1/2 to 1 c. sauce: tomato sauce, white sauce, or no sauce
2-3 c. other toppings: sautéed onions, sautéed mushrooms, pepperoni, cooked sausage, cooked bacon, diced peppers, leftover veggies, or any other favorite toppings
1-2 c. (8 to 16 ounces) of your favorite cheeses- Jarlsberg, goat cheese, mozzarella, fontina or bleu cheese


*RECOMENDED BALSAMIC VINEGARS: Traditional 18yr. Balsamic Vinegar, Fig Balsamic Vinegar, White Balsamic Vinegar

*RECOMENDED SALTS: Black Truffle, Robusto Smoked, Yakima Smoked, Seasonello, Pink Himalayan or Sel Gris


1. Heat your oven to 400+ and going higher is better to give you ideal overall cooking of your pizza.

2. Divide the dough in the middle or roughly in half. Approximately 1 pound of dough will give you two pizzas.

3. Roll out the dough: But before you do be sure to throw flour on your kitchen counter to work with if not the pizza will adhere and stick. Attempt to roll out pizzas that are around 10-12 inchs wide and once rolled out use a fork to “stab” your pizza. The more holes you place, the less likely it will form bubbles so “stab” away!


4. Once finished place pizza on a wooden pizza paddle to make transferring the pizza into the oven easier. If you don’t have a paddle you can use a pizza stone or tray. Cook the pizza for 2-5 minutes depending on the strength of your oven but, basically until the pizza is firm. We pre-cook the pizza to make toppings preparation easier and ensure that it will cook evenly.

5.Top the pizza: Spoon a few tablespoons of sauce into the center of the pizza and use the back of a spoon to spread it out to the edges. Pile on all of your toppings. This is the part where you can decide whether you will be making white pizza (no sauce or white sauce) or a traditional pizza (red sauce). Here are some of the pizzas we love to make:

  • Tomato & Mozzarella with Fresh Basil ( top with tomatoes, fontina cheese, fresh mozzarella, garlic and sprinkle seasonings)
  • Serrano Ham& Roasted Red Bell Pepper (serrano ham/prosciutto, mozzarella, shredded jarlsberg, roasted/sauteed red peppers, olives, seasonings)
  • Red Onion & Bleu Cheese ( red sauteed onion or caramelized onions, bleu cheese, roquefort or castello bleu, smoked sea salt, garlic, olives)

6. Bake the pizza:This part can be tricky however, depending on the type of toppings, quantity and overall thickness your pizza may cook about 10-18 minutes.  Cook until the outside perimeter of pizza looks golden and cheese looks thoroughly melted.

7. Remove from the oven and cut to serve! Drizzle with Garlic Extra Virgin Olive Oil or Traditional 18yr Balsamic Vinegar or even Fig Balsamic Vinegar. Enjoy!




3.5-4 c.  all-purpose flour & some extra for rolling out dough
1 Tbs. raw honey
1 envelope instant dry yeast
2 tsp. kosher salt
1.5 c. cups water, 110 degrees F
2 Tbs. Garlic or Tuscan Herb extra virgin olive oil, plus 2 tsp.


  1. Mix flour, honey, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
  2. Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour or more. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.


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Chicken Ramen Bowl


So, let’s be honest, everyone has tried ramen at some point in time and although satisfying as a quick lunch, traditional ramen soups are packed with unhealthy ingredients and chemicals. We’ve come up with a revamped recipe of the traditional ramen soup and we think you should give it a try!

Don’t lose the waistline just because it’s winter, rather find ways to re-do comforting foods in a healthy way with our products.

Here’s what you’ll need:



-4 c. organic chicken broth (low sodium or regular: be aware you might need to spruce up the soup with herbs/etc. if you use low sodium)

– 2 boneless chicken breasts (around 4-5 ounces a piece)

– 2 eggs

– 2 green onions or shallots, chopped

-1 c. shredded carrots

-6-8 oz. of ramen noodles, thin spaghetti, rice noodles or any noodles of your choice

-1 c. sliced cabbage

-Pinch of roasted sesame seeds

– 1 sliced bell pepper, preferably red, yellow or orange

– A handful of edamame

– 2 tsp. of soy sauce

-3 Tbs. Honey Ginger White Balsamic Vinegar

-1/2 tsp. fresh ginger

-Sriracha sauce, to taste

-1 tsp. Roasted Sesame Oil

-1 Tbs. of Persian Lime Extra Virgin Olive Oil

-salt and pepper to taste


1. In a small pot, place eggs and bring to a boil. Once you reach a point when the water is boiling, let eggs cook for another 2 minutes and turn off heat. Let stand for 8 minutes and then place in a bowl of ice water. This will result in soft set eggs used in Asian cuisine.
2. In a separate pot, add chicken broth, soy sauce, vinegar, olive oil, spices and bring to a boil. Add chicken breasts to mixture and continue to cook for 9-12 minutes. Remove chicken from broth and let cool to begin shredding process. Shred with forks or fork and knife and once complete, return to sauce in pot.
3. Add ramen noodles to pot with chicken and cook the noodles according to package instructions. You may need to add more water or chicken broth depending on evaporation rates. You may also add vegetables into pot to soften or wait until the end and eat them fresh to your liking.
4. Peel and half eggs, set aside.
5. Remove soup from heat and serve immediately with one half egg, green onions and drizzle with sesame oil, Sriracha or any garnishes of your choosing.
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Passionfruit Glazed Salmon

Passionfruit is a fruit of South America and has a sweet flavor similar to mango. In this recipe we took our Passionfruit Balsamic to use in a salmon recipe that knocks your socks off. Give this recipe a try to spice up salmon!


1 filet of salmon (any size)

5 Tbs. Passionfruit Balsamic Vinegar

3 Tbs. Persian Lime Extra Virgin Olive Oil

1 tsp. of minced garlic

Pinch of cilantro

Pinch of fresh ginger

1 orange sliced super thin

Salt and pepper to taste


  1. Preheat oven to 375 degrees. Place salmon on baking sheet or tray and make sure to place skin down. Drizzle vinegar, olive oil, garlic and ginger on fish.
  2. Place fish into oven for desired cooking time, we recommend 15 minutes. Once out of the oven place orange slices on top! Serve with fresh greens.
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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.



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