Sicilian Lemon Souffles

Lemon, the essential flavor in the Italian kitchen and many others, how could one not LOVE lemon? In this recipe, we are sharing our lemon souffles and we hope your friends and family will love them as much as we do!
If you need an easy and healthy dessert for an event- this is one of our favorites!





– 8 large lemons, preferably meyer lemon if possible
– 1 tsp. of Eureka Lemon Extra Virgin Olive Oil
– ½ cup sugar, divided and some confectioners’ sugar
– 2 tablespoons all-purpose flour
– 3 eggs, divided



  1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsuis). Line a sheet pan with parchment paper.
  2. Slice the stem ends from the lemons so they can sit level. Cut off the tip end of each lemon, parallel with the bottom and roughly ⅓ of the way down. Reserve the tops.
  3. Hold each lemon firmly and use a serrated knife to cut out the pulp. Use a melon baller to scoop out the flesh into a sieve placed over a bowl. Squeeze the juice from the pulp and reserve for later. Place the hollowed-out lemons on the sheet pan.
  4. In a heat-proof bowl, combine the egg yolks, ¼ cup sugar, ¼ cup reserved lemon juice, tsp. of olive oil and flour. Whisk until pale yellow. Place the bowl over a pot of simmering water and continue to whisk for about 8 minutes, until very thick. Remove from the heat and beat with an electric mixer for about 10 minutes, until cooled, while scraping down the sides. Transfer to a clean bowl and set aside.
  5. In a medium mixing bowl, combine the egg whites with the remaining ¼ cup sugar. Beat with the electric mixer on low speed until frothy. Slowly increase the mixer speed until the meringue is shiny and hold soft peaks, about 2 to 3 minutes.
  6. Whisk about ⅓ of the meringue into the yolk mixture, then fold in the remaining meringue gently. Fill the lemon shells to just below the rim.
  7. Bake for approximately 14 to 17 minutes, until the tops are golden and have risen about 1 inch above the shell.
  8. Serve immediately, garnished with confectioners’ sugar and the reserved lemon tops.

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.

Mamma’s Easy Pizza Dough Recipe

Who doesn’t love pizza? Let’s be honest, there are so many variations of pizza doughs that there’s literally one for everyone so here’s our traditional version straight from Mamma’s Kitchen! It’s also the recipe we use in our Rustic Pizza Night Events we hold at the stores!




4 c. all purpose flour
2 Tbs. raw honey
2.5 tsp. instant dry yeast
2 tsp. Pink Himalayan Salt
2 c. water, lukewarm or warm water
2 Tbs. Premium extra virgin olive oil, plus 2 tsp. or Garlic Extra Virgin Olive Oil


  1. Combine the 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. 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 at least 20 minutes or more time if you can.
  3. When you’re ready to prepare your pizza, separate dough into 4 balls to make 4 separate pizzas. Roll out each ball to the roundest circle you can and make sure you use extra flour on your counter so the pizza does not stick. Once your dough is rolled out and circular, take a fork or rolling wheel and make little holes all over the dough this will allow the pizza to keep its thin shape. ( if you don’t do this, the dough with rise in the oven). Pop the rolled out pizza into the oven for 3-5 minutes until firm and then remove to begin topping process!
  4. Once you have topped your pizza, put back into the oven for cooking!


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!



Grilled Lemon Asparagus

Okay, so we can’t emphasize our love enough for veggies and in particular, asparagus which can be easily found in the summer months. We’ve heard many people say that they don’t know how to cook them or spice them up so here’s the best recipe we’ve come up with so far!



1 bunch of asparagus

Pecorino wedge, for shaving on top of asparagus to your liking

3-4 Tbs. of Eureka Lemon Extra Virgin Olive Oil ( FUSED)

A pinch of our signature Black Truffle Sea Salt

A pinch of freshly ground black pepper



  1. First, cut the ends of the asparagus. Grab the extra virgin olive oil and place oil into saucepan, start on low heat and get gradually hotter until heat radiates from the pan.  You can easily tell when the pan/oil are ready because you place your hand over the saucepan and notice the heat.
  2. Place asparagus inside and on medium-high heat roll spears around until desired. Remove from pan and plate.
  3. Shave fresh pecorino cheese and sprinkle black truffle sea salt and pepper. Additional garnishes can be a poached egg, toasted nuts or anything of your choice!


Pair with your entree & enjoy! Happy Cooking!

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.



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!


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!

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!


Balsamic Fruit Salad

Okay, yes it sounds crazy and slightly out-there however, this fruit salad recipe is light, refreshing and perfect after a heavy meal! It will have your guests so excited about fruit salad that you may have to end up preparing more…. Prepare it for a party, get together or event of your choosing!





2 c. strawberries

2 c. pineapple

2 c. green grapes

2 c. blueberries

2 c. orange, cut up into small wedges

2 c. watermelon/melon of your choice

1/2 c. aged Traditional 18 year Balsamic  ( WE LOVE THESE balsamics: espresso, dark chocolate, peach, cranberry pear, apricot, coconut)



2 c. blueberries

2 c. strawberries

2 c. raspberries




  1. Cut all fruit necessary and place into large bowl.
  2. Mix all fruit together and pour balsamic vinegar of your choosing.
  3. Refrigerate at least 4-5 hours until chilled and serve alone OR on top of Vanilla Gelato/Greek Yogurt!