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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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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Authentic French Crepes

No dessert is more satisfying than something slightly sweet and delicate enough that goes perfectly with a heavy meal. In our family, due in part to our French heritage, crepes are an essential dessert, breakfast item or just when you feel like it! They can be filled with absolutely anything and can be savory or sweet! Today, we’re going to share the recipe for our traditional crepes stuffed with dulce de leche!

** Dulce de Leche= a caramel like sauce made by cooking sweet condensed milk for a long time. It’s 1000x better than caramel and definitely not as sweet!




2 large eggs
1/4 teaspoon French Sel Gris sea salt (lower sodium content)
1 cup unbleached all purpose flour
1 1/4 cups (or more) milk (do not use low-fat or nonfat)
Melted butter
DULCE DE LECHE- for spreading to your liking & fresh strawberries, sliced


  1. Whisk eggs and salt in large bowl. Gradually whisk in flour, then 1 1/4 cups milk. Strain into medium bowl. Let stand 1 hour.
  2. If necessary, add more milk by tablespoonfuls to batter to thin to consistency of heavy whipping cream. Heat 8-inch-diameter nonstick skillet over medium-high heat.
  3. Brush with melted butter. Pour 3 tablespoons batter into skillet and swirl to coat bottom evenly. Cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds. Turn and cook until brown spots appear on second side, about 30 seconds.
  4. Turn crepe out onto plate. Repeat with remaining batter, brushing skillet with butter and stacking crepes on plate.
  5. Prepare crepes by spreading dulce de leche inside and then roll up. You can drizzle more dulce de leche on top and then add fresh strawberries.



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Creamy Italian Pistachio Cake

Nothing says tea time better than a cake along with your favorite coffee or tea and this is the perfect fit! Made from our famous Pistachio Cream, it has a delicate, sweet flavor everyone loves! Whether you’re hosting or being invited to a neighbors’, it is a great item to bring!



    • 3/4 C. unsalted shelled pistachios (approximately 4 ounces)
    • 1 C. all-purpose flour
    • 2 tsp. baking powder
    • 1 tsp. ground cardamom
    • 1/4 tsp. sel gris sea salt (use a salt with a LOW sodium content)
    • 1/2 C. whole milk
    • 1/4 tsp. pure vanilla extract
    • 1/4 C. Butter Extra Virgin Olive Oil (the secret weapon in our baked goods;-)
    • 1 cup sugar
    • 3 large eggs
    • 2 Tbs. finely grated orange zest (from 3 medium oranges)
    • butter for pan ONLY!!


    1. Arrange oven rack in middle position and preheat oven to 350°F. Butter 9-inch-diameter round metal pan and line bottom with waxed paper. Butter paper, then dust pan with flour, knocking out excess.
    2. Using food processor, pulse pistachios until finely ground, about 40 seconds. (Do not overprocess, or mixture will become paste.) Add flour, baking powder, cardamom, and salt and pulse briefly to combine.
    3. In small bowl, combine milk and vanilla.
    4. In large bowl using electric mixer at moderate speed, beat together olive oil and sugar until light and fluffy, 1 1/2 to 2 minutes. Add eggs 1 at a time, beating well after each addition. Reduce speed to low and add pistachio and milk mixtures alternately in batches, beginning and ending with pistachio mixture and beating after each addition just until combined. Add orange zest and beat just until combined.
    5. Spread batter evenly in pan and bake until wooden skewer inserted in center of cake comes out clean, 30 to 40 minutes. Cool in pan on rack 10 minutes, then run knife around cake to loosen and invert onto rack. Remove paper and serve warm or at room temperature with vanilla ice cream or whipped cream.
    6. Or you can make a sugar glaze and top with roasted pistachios!
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Summer Pasta with Pistachio Ricotta Sauce

We truly cannot imagine life with them and that’s why we’re sharing this recipe with you! It is absolutely fantastic and a great dish to serve when people visit your home in the summer time! Give it a try!
Spaghetti Pistachio

For basil ricotta:
3/4 cup fresh ricotta
Pinch of roasted garlic sea salt
Pinch of fresh ground pepper
3-4 basil leaves, chopped into bits

For pistachio sauce:
1/2 medium white or yellow onion, chopped
3 Tbs. Pistachio Cream
2 Tbs. Coratina Extra Virgin Olive oil (plus a little extra) (Use a medium-robust intensity for the sauce; remember you want flavor!)
1/2 – 3/4 cup heavy cream (according to taste)
pinch of crushed red pepper
pinch of roasted garlic sea salt
fresh ground black pepper

For spaghetti:
1 pound Spaghetti
1/2 cup Pasta water
4 tablespoons Fresh grated parmesan cheese

1. For basil ricotta:

In a bowl, mix ricotta, salt, pepper and basil together. Set aside.

2. For pistachio sauce:
While pasta is cooking, begin sauce: heat olive oil in a medium saute pan, add onion and cook until translucent but not browned.  Add pistachio cream and more olive oil to mix well until uniformed. Add cream, stir until heated through, then remove from heat.  Add a pinch of crushed red pepper, black pepper and plenty of salt to taste.

3. For spaghetti:
Cook spaghetti for 8 to 10 minutes in boiling salted water. Transport pasta to a sauté pan, along with 1/2 cup of pasta water and mix in pesto.Cook for 20 seconds.

4. Place pasta into bowls and add ricotta and then pistachio cream on top! Garnish with fresh basil and freshly grated parmesan cheese!


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Pistachio Crusted Salmon Filets




Need another idea for your Pistachio Paste? Don’t worry we’ve got you covered and this recipe is sure to delight! Spice up your normal salmon recipe by giving it a touch of pure Italian goodness!


4-6 oz. pieces of wild caught salmon, skin removed

3 TBS. our Koroneiki EVOO ( any mild or medium olive oil will be perfect for this!)

5-6 TBS. our Sicilian Pistachio Paste

1 clove of garlic, minced

1-3 TBS chopped nuts, almonds, pistachios or walnuts


  1. Heat broiler to high. Place the salmon on a foil-lined baking sheet. Add pistachio paste as a thin layer on top of the salmon. Drizzle with the EVOO and season with ½ teaspoon salt and ¼ teaspoon pepper then add garlic on top. Top with nuts and put into the oven!
  2. Broil until the salmon is opaque throughout, 8 to 10 minutes.
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Not Your Grandma’s Thumbprint Cookies with Fig Preserve

Can’t get enough of the FIG PRESERVES! Literally the best cookies and they’re kind of guilt-free. For those of you looking for a sweet way to brighten up your afternoons and accompany your afternoon tea then look no further!

Not Your Grandma’s Thumbprint Cookies (healthy version)

1 ¼ cup ground almonds or almond flour
3 tbsp Picual or Hojiblanca Extra Virgin Olive Oil, even Roasted French Walnut Oil!
1.5 tbsp agave, raw sugar, maple syrup (your choice)
¼ cup FIG PRESERVES! (or any preserve or filling you desire)

1. In a medium bowl, mix together all ingredients except for the jam and shape into a ball. Cover with plastic wrap and refrigerate for 30 minutes (or up to 24 hours).
2. Preheat oven to 375 and line a baking sheet with parchment paper or a Silpat baking sheet.
3. Form 15 balls from the dough. Make an imprint in the centre of each cookie with your thumb and fill each imprint with jam.
4. Bake for 11 minutes for until light golden brown around the edges.

Enjoy with your friends or loved ones!figs-710x535 10646671_701979543222533_8565912399865431548_n

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Fig Glazed Pork Tenderloin

Our much awaited Fig Preserves are finally here!

They are perfect for baking, on toasts/scones or even for main dishes! Here is how we used ours, what will you try?

Glazed Pork Tenderloin


1 pork tenderloin 3-4 lbs. (you can also use other meats/fish)
1/2 cup of  our Fig Preserves
3 tsp our Herbs de Provence Mustard
2 tsp Fig Balsamic Vinegar


1. Mix together preserves, mustard and vinegar.
2. Line pan with foil and place tenderloin in pan.
3. Brush with glaze mixture on both sides.
4. Bake at 350 for 40-50 minutes or until meat is cooked.
5. Brush with glaze several times during cooking process.

Enjoy!Fig-Glazed-Pork-Tenderloin_0003-500x332 FullSizeRender

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Fettuccine with Creamy Mushroom Sauce

With cooler days to come, try this amazingly savory dish with loved ones. This dish will have everyone begging for more!

Fettuccine with Creamy Mushroom Sauce

8 ounces fettuccine or linguine (preferably fresh)
2 tbs. Leccino EVOO
2 shallots, thinly sliced
8 ounces wild mushrooms, sliced (or your choice)
1/2 cup heavy cream
2 tbs. fresh chives, chopped
White Truffle Oil
1/2 tsp. Black Truffle Sea Salt
Freshly ground black pepper
Parmigiano-Reggiano cheese

Put a large pot of salted water on to boil for the pasta, cook according to the package directions and drain.

While the pasta is cooking, heat the olive oil in a large pan over medium heat. Add the shallot and sauté until soft and translucent. Add the mushrooms and continue cooking just until they begin to brown and any liquid has evaporated, about 4 minutes. Season to taste with truffle salt and pepper, then stir in the cream. Heat through, add the chives and toss with the pasta.

Drizzle the pasta with the truffle oil and adjust the truffle salt and pepper seasoning to taste. Toss again, plate and top with freshly grated Parmigiano-Reggiano cheese.

Makes 2 or 3 main course servings



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Spiced Butternut Squash Gnocchi

A rainy Friday night calls for comfort food that is in season. Tonight we decided on a recipe that is not only true to our heritage but also, brings all the flavors of fall together.

1 small Butternut Squash (1-1.5 lbs)
1 Cup Parmesan, finely grated
1 Cup All purpose-Flour (more, as needed)
1 Egg
1 Teaspoon Nutmeg
½ Teaspoon Sel Gris Sea Salt


1. Remove the end of the squash with the stem and then divide the whole thing in two by cutting it near the bulbous base. Then halve both of those sections lengthwise.

2. Scoop out the seeds from the base and cut the squash into equal parts.

3. Place the pieces in a baking dish with a bit of water, about 1/8 inch. Cover the dish with tinfoil and roast at 425 degrees for about an hour, or until the flesh is tender.

4. Remove the baking dish from the stove and let the squash cool. Once cooled, scoop out the flesh into a large mixing bowl and mash well.

5. Add 1/2 cup of the flour, nutmeg, cheese, salt and the egg. If your squash has not cooled properly, the egg will begin to cook. You don’t want that to happen.

6. Work the mixture with your hands, adding a bit more flour if needed. The dough will be sticky and a royal pain to work with. But the end result is worth it!

7. Let’s test the mixture. Bring a small pot of water to a boil and drop in a bite-sized piece of the dough. The idea here is to proof your gnocchi, to make sure it holds instead of dissolving in the water. If it dissolves, work more flour into the mixture until that balance is achieved.

8. Lightly coat your work surface with flour and roll out a tube of the mixture. This part can be a bit frustrating as the dough sticks to everything. But after you do it a few times, you will have the hang of it or you will hate me for attempting this recipe in the first place.

9. Using a knife, cut the tubes of dough into bite-sized pieces.

10. Roll the pieces into balls and place them on floured parchment paper.

11. Bring a large pot of salted water to a boil, reduce it to a low simmer and carefully add the gnocchi. They are delicate, so do not treat them like store bought pasta.

12. When they are completely cooked, the gnocchi will begin to float to the top of the water. Carefully transfer them to a colander using a slotted spoon. Lightly rinse them with warm water.

13. Add your sauce and enjoy!


– 1/2 cup of the Ultra Premium Arbequina Extra Virgin Olive Oil
– A few twists of fresh black pepper

– A few drizzles of our Pumpkin Spice Balsamic Vinegar or Traditional 18 year Balsamic Vinegarimg_7792

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