Recipes

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 degrees. Beat...

  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 and cool...

  2 cups Flour  1 cup Oatmeal 1/2 cup Creamy Peanut Butter 2 TBSP Flax-seed Meal 1 cup Water 1 TBSP Mild Extra Virgin Olive Oil Preheat oven to 300 F. Add dry ingredients into a bowl, then add olive oil and water. Mix in bowl with a spoon, or mix with hands as dough comes together. Roll into 1- 1 1/2 inch round balls and flatten slightly. Bake 20 minutes. Once done, leave in oven to harden.

Ingredients 2 TBSP Butter Infused Olive Oil 1 cup whole milk + 2 TBSP 2 TBSP sugar 1 large egg-beaten 1/2 TSP Salt  2 TBSP baking powder 1 cup flour FROM SCRATCH: Mix oil, egg, and milk. Sift baking powder and flour into mix. Add remaining ingredients. Add 2 TBSP more milk. Let mix rest for 5 minutes. Fry on hot griddle USING PRE-MIX: Substitute Butter Infused Olive Oil for butter or vegetable oil. For a healthier pancake breakfast drizzle with Vermont Maple Balsamic, Butter Olive Oil instead of a pat of butter, or Virginia produced authentic Maple Syrup. Enjoy...