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Pomegranate-Olive Wood Smoked Rib-Eye Steak
Pomegranate-Olive Wood Smoked Rib-Eye Steak Posted on Mar 10, 2018

Oh yeah!  This is simple but full of flavor. Plus rib-eye steak is a forgiving cut of meat due to its intrinsic marbling.

Pomegranate Balsamic Grill Sauce

 

  • 1/3 cup Pomegranate Dark Balsamic
  • 1/4 cup Olive Wood Smoked Olive Oil
  • 1 TBSP good quality Dijon style mustard
  • 2 TSP kosher or sea salt

 

Instructions

Prepare the grill or broiler. In a medium bowl, whisk the mustard with the salt, and balsamic until blended thoroughly. Slowly drizzle in the olive oil whisking quickly and continuously. The marinade should become thick and emulsified. In a seal-able container or large zip lock bag,...

Olive Oil and Orange Cake
Olive Oil and Orange Cake Posted on Feb 11, 2018

  • 6 TBSP Mild Extra Virgin Olive Oil
  • 3/4 Cup Sugar
  • 1 Large Orange, Unwaxed 
  • 1 Large Lemon, Unwaxed
  • 4 Eggs
  • 3/4 Cup of Ground Almonds
  • 2 TSP Baking Powder

Wash the orange and lemon and place in a saucepan. Cover with water and bring to a boil, then simmer for 30 minutes or until soft.Remove from water and let cool. Cut orange in half, remove seeds, put skin and pulp in a food processor. Cut lemon in half and discard seeds and pulp and place skin in food processor. Puree mix and set aside.

Preheat oven to 350...

Roasted Acorn Squash
Roasted Acorn Squash Posted on Nov 18, 2017

 

  • 4 TBSP Mushroom-Sage Olive Oil
  • 2 TBSP Honey Ginger White Balsamic
  • 1 TSP Sea Salt
  • 1 Acorn Squash

Preheat oven to 375. Cut Squash in half lengthwise, remove seeds. Place directly on oven rack cut side down. Bake for 15-20 minutes until squash starts to soften. Remove from oven and place cut side up in roasting pan. Pour half of the olive oil and balsamic into center of each half. Coat the exposed flesh of the squash with the olive oil and balsamic mix. Bake for 15-20 minutes until flesh is tender, testing with a fork. Remove...

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