It's pickle time. Easy, spicy, crunchy, knock-your-socks-off, pickle time.
2 pounds fresh, small, firm pickling cucumbers
1 fresh habanero pepper sliced in half (optional)
5 cloves fresh garlic (optional)
3" sprig fresh dill
1 cup EVOO & Vin’s Champagne vinegar
1 cup EVOO & Vin’s A-Premium White Balsamic
2 cups filtered water
1/4 cup kosher salt
1 tablespoon pickling spice mix (optional)
Arrange cucumbers, habanero pepper halves, garlic cloves, and sprig of dill in one large sterilized lidded jar, or divide among smaller sterilized jars with tight fitting lids.
In a medium sauce pan set over medium-high heat, heat Champagne Vinegar, A-Premium White Balsamic vinegar, pickling spice (if using), salt, and water to a simmer.
Pour hot liquid over the pickles, making sure the liquid comes above the pickles and allow to cool to room temperature. Refrigerate pickles for a minimum of 7 days before eating to allow the brine to penetrate the cucumbers. Flavor will improve over time. Keep refrigerated.
Ingredients:
| 1/2 Cup | Parsley, chopped |
| 1/2 Cup | Red Bell Pepper, chopped |
| 1/2 Cup | Cilantro, chopped |
| 4 Whole | Garlic Cloves |
| 1 tsp | Crushed Red Pepper |
| 1 Cup | INFUSED Baklouti Olive Oil |
| 1/4 Cup | Lemon or Lime Juice, fresh |
| 1/3 Cup | INFUSED Organic Red Wine Vinegar (or try Oregano White Balsamic or Jalapeno White Balsamic) |
| 1 tsp |
Dried Oregano |
| 1/2 tsp | Freshly Ground Black Pepper |
| To Taste | Sea Salt |
Directions:
Combine chopped parsley, cilantro, chopped bell pepper, chopped garlic, and crushed red pepper in blender.
Put mixture in bowl and add lemon/lime juice, INFUSED Organic Red Wine Vinegar, salt, pepper, and oregano.
Slowly whisk in
INFUSED Baklouti Olive Oil. Adjust seasoning to taste.
Note: INFUSED Baklouti Olive Oil is spicy, so if you want a milder taste try with one of these: Garlic Olive Oil, Persian Lime Olive Oil, or any of our non-flavored Ultra Premium Olive Oils.
Serve with steak, chicken or seafood and a topping or dipping sauce.
| 2 pounds | Assorted Heirloom Tomatoes, sliced 1/4" thick |
| 1 bunch | Fresh Cilantro, stemmed, washed, and dried |
| 4 stems | Green Onions, white portion only, chopped |
| 1 med (optional) | Jalapeno Pepper, seeded, chopped |
| 1/3 cup | INFUSED Garlic Olive Oil |
| 2 sm | Limes, juice of |
| 1 tsp | INFUSED Chardonnay Oak Smoked Sea Salt |
| To Taste | Freshly ground black pepper |
Ingredients:
For the Roasted Sweet Potatoes
| 2 medium | Sweet Potatoes, peeled and cut in sticks, 3" long and 1" thick |
| 2 TBSP | INFUSED Mushroom & Sage Olive Oil |
| 2 TBSP | INFUSED Vermont Maple Balsamic |
| 1 tsp | INFUSED Bologna Aromatic Herbal Salt |
| To Taste | Freshly Ground Pepper |
Toasted Pumpkin Seed & Sage Pesto
| 1/4 cup | Fresh Sage Leaves, tightly packed |
| 1/3 cup + 1/4 cup | Pumpkin Seeds, shelled and toasted |
| 1/3 cup | INFUSED Butternut Squash Seed Oil |
| 2/3 cup | Ricotta Salata, Feta, or Grated Pecorino Cheese |
| To Taste | Sea Salt and Freshly Ground Pepper |
Directions:
For the Roasted Sweet Potatoes:
Preheat the broiler or oven to 400 F.
Whisk the INFUSED Mushroom & Sage Olive Oil and INFUSED Vermont Maple Balsamic in a bowl large enough to hold the sweet potatoes. Toss the sweet potatoes in the bowl, then arrange in a single layer on a foil-lined baking sheet. Liberally season with INFUSED Bologna Aromatic Herbal Salt and pepper.
Roast for 20 minutes, flipping half way through, until the edges turn golden brown.
Toasted Pumpkin Seed & Sage Pesto:
In a food processor or blender, combine sage leaves, 1/3 cup of toasted pumpkin seeds, INFUSED Butternut Squash Seed Oil, 1/3 cup cheese. Process until the paste is fine in consistency. Season with salt and pepper to taste.
To Assemble:
Arrange the potatoes on a decorative platter. Drizzle the pesto all over the sweet potatoes, followed by the reserved toasted pumpkin seeds, and the reserved cheese. Serve warm.
Serves 4-6
Ingredients
Ingredients:
| 2 cups | Butternut Squash, peeled, cubed in 1" pieces |
| 1 lb | Macaroni Pasta |
| 2 cups | Guyere Cheese, shredded |
| 2 cups | White Cheddar Cheese, shredded |
| 1/2 cup | Pecorino Romano Cheese, shredded |
| 3 cups | Whole Milk |
| 1 cup | Heavy Cream |
| 1/2 cup | All-Purpose Flour |
| 1+ 4 TBSP | INFUSED Garlic Olive Oil |
| 1 TBSP | INFUSED Black Truffle Oil |
| 1 large | Shallot, finely minced |
| To Taste | Salt and Freshly Ground Pepper |
Directions:
Preheat the oven to 375 F.
Grease a 13" x 9" baking dish with INFUSED Garlic Olive Oil.
Place butternut squash cubes in a large sauce pot of hot water and bring to a boil. Reduce heat and simmer for approximately 15 minutes or until the squash is fork tender. Drain and reserve.
Bring a large stock pot of salted water to a full boil. Add the pasta and cook based on the package instructions to al dente.
In a large stock pot, heat the INFUSED Garlic Olive Oil over medium heat. Add the shallot and saute until golden (approximately 2 minutes). Whisk flour into hot oil, stirring constantly for 1 minute.
Slowly pour the milk into the flour roux, whisking constantly. Add cream and continue whisking until thickened to make a béchamel sauce.
Take 1 cup of the bechamel from the pot and add it to a blender or food processor with the butternut squash. Process until smooth. Pour the creamy mixture back into the pot with the rest of the bechamel and whisk to combine. Add all cheeses to the bechamel, reserving 1 cup of guyere cheese. Stir to melt and combine. Taste for seasoning and adjust with salt and pepper if desired.
Add the INFUSED Black Truffle Oil and the pasta. Mix well and pour into the prepared baking dish. Top with the reserved cheese, and bake for 25 minutes until the top is golden brown and the pasta bubbly.
Serves 6-8.
1 Doz Hard Boiled eggs, cooled and shelled
2 TBSP INFUSED Black Truffle oil
3 TBSP Mayonnaise
3 TBSP Sour Cream or Creme Fraiche
2 tsp Dijon Mustard
1/2 tsp Black Truffle Salt or Sea salt
1/4 Cup Minced Chives for garnish
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