Fig Dark Balsamic Braised Beef Ribs
Fig Dark Balsamic Braised Beef Ribs Posted on Jan 13, 2019


  • 3-4 pounds bone-in beef short ribs
  • 1 TBSP Mild EVOO
  • 15 oz can Diced Tomatoes
  • 1/2 cup Fig Dark Balsamic
  • 6 cloves of Garlic, smashed


Spice Rub:

  • 1 TBSP Coarse sea salt
  • 1 TBSP Dried Rosemary
  • 1 TBSP Dried Sage
  • 1 TBSP Garlic powder
  • 1 TBSP Onion powder
  • 1 TBSP Paprika
  • 1 TBSP Black Pepper


In a small bowl, mix together the spice rub.
 - Rub spice blend into both sides of ribs
 - Heat EVOO in a large skillet over medium-high heat.
- Sear each side of ribs 2-3 minutes.
 - Place Ribs in a slow...

Tags: EVOO, fig
Herbs De Provence Olive Oil and Cranberry Pear White Balsamic Viniagrette
Posted on Nov 10, 2018



  • 1/4 CUP Herbs de Provence Olive Oil
  • 1/4 CUP Cranberry Pear White Balsamic
  • 2 TBSP water
  • 2TSP Thyme
  • 1/2 TSP Dijon Mustard
  • Fresh ground black pepper to taste


In a small bowl, wisk together all ingredients until smooth and uniform. Use immediately or transfer to a jar with lid and chill until ready to use.

For some “pep” in the Vinaigrette add a dash of your favorite hot sauce!

Dill and Lemon Potato Salad
Dill and Lemon Potato Salad Posted on Aug 16, 2018

Super easy and fast variation on an summer favorite. Dill gives subtle flavor to the salad, nicely set off by the citrus of the lemon balsamic.


  • 1/4 cup Fernleaf Dill Infused Olive Oil
  • 1/4 Sicilian Lemon Balsamic Vinegar
  • 1 TBSP Sugar
  • 1 TSP salt
  • Fresh Black Pepper to taste
  • 1/3 cup Scallions or Chives
  • 1 TSP Dried Oregano

Peel (optional) potatoes and cut into cubes or wedges. Finely chop Scallions or Chives. Boil Potatoes 5 to 6 minutes, or until tender. Drain Potatoes and allow to cool. Combine other ingredients in a bowl. Wisk to blend. Place...

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