Inspired by Food & Wine Magazine - Melissa Clark, Dinner in One.
4 cloves garlic, minced or finely grated
2 tsp Kosher salt
2 tsp Garam Masala or other aromatic spice blend
1 tsp Black Pepper
4 Bone-in, center-cut pork chops (12 oz each)
2 TBSP INFUSED Harissa Olive Oil
3 TBSP Butter
1 large Shallot, thinly sliced
2 cups Fresh or unthawed frozen English peas
1 cup Radishes, thinly sliced
1/4 cup water
1/4 cup fresh cilantro, flat-leaf parsley, or mint
1 tsp freshly grated lemon zest
to taste Flaky sea salt
1 jalapeno
2 oz Peach Jalapeno non-alcoholic drink mix
1 oz INFUSED Peach White Balsamic Vinegar
4 oz Sparkling mineral water
Ingredients:
| 3/4 cup |
Water |
| 2 lbs | ripe peaches (about 6) |
| 1/2 med |
English Cucumber |
| 2 med |
jalapeno peppers |
| 1/2 med |
Red Onion |
| 1/4 cup | Fresh Basil |
| 1/4 cup | Lemon Juice, freshly squeezed |
| 2 TBSP | INFUSED Basil Olive Oil |
|
1/4 cup 1/4 cup 1 med To Taste |
INFUSED Peach White Balsamic Vinegar INFUSED Sherry Reserva Vinegar Avocado (for Garnish) Kosher Salt |
Recipe Credit: Eating Well.com
Photo Credit: Rachel Marek
Position racks in upper and lower thirds of oven: preheat to 450°F.
Wipe mushrooms clean and trim stems flush with caps. Score a 1/4-inch X across the cap of each mushroom. Place the mushrooms in a large bowl. Add oil, garlic powder, salt and pepper; toss until the oil is absorbed. Arrange the mushrooms, stem-side down, on a large rimmed baking sheet. Roast on the lower rack until browned and very soft, 18 to 20 minutes.
When the mushrooms are done roasting, remove them from the oven and turn the broiler to high. Turn the mushrooms stem-side up on the pan and use the bottom of a mason jar or sturdy glass to flatten each mushroom. Drizzle with vinegar and sprinkle with Parmesan. Broil on the upper rack until the mushrooms are crisped on the edges and the cheese has melted, 2 to 4 minutes.
1/3 cup INFUSED Lemon Olive Oil
1/2 cup Mascarpone Cheese
1 lg Lemon, thinnly sliced, seeds removed
1 tsp Kosher Salt
1/4 tsp Fresh ground black pepper
Parmigiano-Reggiano shavings
1 lb Peas (blanched, fresh or frozen)
1 lb Tagliatelle or other pasta
Remove the lamb chops from pan, cover and set aside. Note: they will cook more when added back to the pan.
Whisk INFUSED Lavender Dark Balsamic and Lavender Infused Honey in pan. Cook for 1 minute until mixture begins to thicken. Add the lamb chops back into the pan and cook to desired doneness (120F - rare, 130F - medium, 145F - well done)
Remove and garnish with parsley.
INGREDIENTS:
2 lg Sweet Potatoes
1 TBSP + 3 tsp INFUSED Chili-Lime Sea Salt
6 TBSP INFUSED Persian Lime Olive Oil, divided
½ cup Pumpkin Seeds
2 cans Black Beans, drained and rinsed
2 TBSP INFUSED Tex-Mex Taco Seasoning Blend
¼ cup Green Onions, minced
¼ cup Fresh Cilantro, roughly chopped (substitute parsley)
8 Flour tortillas
Heat oven to 425 degrees.
Peel and cut sweet potatoes into French Fries. Toss with 2 TBSP INFUSED Persian Lime Olive Oil and 1 TBSP INFUSED Chili-Lime Sea Salt. Place on baking sheet and bake for 15 minutes.
Toss pumpkin seeds with 1 TBSP INFUSED Persian Lime Olive Oil and 1 tsp INFUSED Chili-Lime Sea Salt. Spread evenly on a second baking sheet and bake for 2 minutes – watching carefully not to burn.
In a small bowl, mix together sour cream, 1 TSBP INFUSED Persian Lime Olive Oil and remaining 2 tsp INFUSED Chili-Lime Sea Salt. Stir until well blended.
In a large saucepan, heat remaining INFUSED Persian Lime Olive Oil. Add black beans, INFUSED Tex-Mex Taco Seasoning Blend, and green onions. Cook for 5 min or until thoroughly heated.
To assemble tacos: Heat flour tortillas in a microwave for 15 seconds. Remove and build tacos in the following order: Black beans, sweet potatoes, Chili-Lime Cream. Garnish with toasted pumpkin seeds and fresh cilantro.
Ingredients:
1 1/2 pounds Flat iron
1 tsp Smoked paprika
3 cloves Garlic, minced
to taste Kosher salt
To Taste Freshly ground black pepper, to taste
3 1/2 TBSP INFUSED Baklouti Fused Olive Oil, divided
1/2 large Red bell pepper, cut into strips
1/2 large Yellow bell pepper, cut into strips
1/2 large Green bell pepper, cut into strips
1 medium Red onion, cut into wedges
1 package Flour/corn tortillas
8 Green Lettuce Leaves (optional)
Preheat grill to medium high heat. In a small bowl, combine chili powder, cumin, paprika, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Season steak with chili powder mixture. Coat the steak with the Baklouti Fused Olive Oil, add steak to grill, and cook, flipping once (5-7) minutes per side. Let rest 5 minutes.
Season bell pepper and onion strips with remaining 1 1/2 tablespoons Baklouti Fused Olive Oil; season with salt and pepper, to taste. Add bell peppers and onion to grill, and cook, turning occasionally, until charred and tender, about 6-8 minutes. Thinly slice steak against the grain and slice. Toss together steak strips with sliced bell peppers and onions.
Warm tortilla until sof. Add meat, peppers and optional lettuce leaves. Serve with guacamole and sour cream.
Ingredients:
| 2 | Filet Mignon Steaks, 10-12 oz each |
| 1 TBSP | INFUSED Robust EVOO (such as Chilean Favolosa) |
| 1 tsp | INFUSED Wild Porcini Mushroom Sea Salt |
| 1 tsp | Black Peppercorns, coarsely cracked |
| 1 TBSP | INFUSED Butter Olive Oil |
| 6 oz | Fresh Mushrooms (Shittake, Cremini, or Oyster) |
| 1 TBSP | Dry Sherry |
| 2 tsp | INFUSED Tuscan Herb Olive Oil |
| 1/4 cup | Shallots, minced |
| 1 1/2 TBSP | Brandy |
| 3/4 cup | Heavy Cream |
| 2 TBSP | Dijon Mustard |
| Garnish | Parsley |
Directions:
Preheat oven to 400 degrees F.
Pat filets dry with a paper towel, then tie each filet around the middle with string so it holds its shape when cooking. Brush the filet with INFUSED Robust EVOO, sprinkle with INFUSED Wild Porcini Mushroom Sea Salt and pepper.
Heat a large skillet over high heat for 5-7 minutes. Once the skillet is hot, add the filets and sear evenly on all sides (about 2 minutes for each top, bottom and sides). Transfer the filets from the skillet to a sheet pan and place in the oven for 8-10 minutes for medium rare. Remove from oven and cover with aluminum foil to all them to rest for 10 minutes.
While the steaks are cooking, heat INFUSED Butter Olive Oil in a small saute pan over medium to low heat. Saute mushrooms for 4-5 minutes, stir in the sherry and continue cooking for 8-10 minutes until mushrooms are cooked thoroughly. Sprinkle with salt and pepper and set aside.
Using the same skillet that you seared your filets, heat the INFUSED Tuscan Herb Olive Oil, add shallots and cook over medium to low heat for about 2 minutes. Add brandy and stir to deglaze the pan. Cook until brandy evaporates and the shallots are tender. Stir in heavy cream and simmer until thickened. Finish by adding the mustard and season to taste.
To serve, spoon the cream mustard sauce around the filet. Top meat with a spoonful of mushroom, garnish with minced parsley and serve hot.
Serves 2, generously
Ingredients:
| 1/4 Cup | Whole Queen Green Olives |
| 1 Cup | Red Onion, finely chopped |
| 4 oz | Sundried Tomatoes, chopped |
| 3 oz | Fresh Spinach, roughly chopped |
| 1/4 Cup | Feta Cheese, crumbled |
| 3 TBSP | INFUSED Spicy Calabrian Pesto Olive Oil |
| 4 6oz | Skinless Salmon Fillets |
| To Taste | Kosher Salt & Fresh-Ground Black Pepper |
Directions:
Preheat oven to 375 degrees F.
Cover a baking sheet with foil and set aside
In a large bowl, mix Whole Queen Green Olives, onions, sundried tomatoes, spinach, and feta cheese.
Cut salmon in the center horizontally to create a pouch. Rub each fillet with INFUSED Spicy Calabrian Pesto Olive Oil along the inside and outside. Season well with salt and pepper. Fill cavity with stuffing mixture.
Arrange fillets on baking sheet and bake until salmon is cooked through - about 30 minutes.
Serve hot over rice.
20-25 Baby Bella Mushrooms
2 TBSP INFUSED SPicy Calabrian Peston Olive Oil
To Taste Kosher Salt
8 oz Cream Cheese (room temperature)
4 oz Crabmeat (finely chopped)
1 TBSP INFUSED Basil Olive Oil
4 cloves Garlic, minced
1/2 tsp Paprika
1/2 tsp Black Pepper, freshly ground
1/4 tsp Salt
1/4 cup Spicy Nutcrumbs from INFUSED (or regular breadcrumbs)
2 TBSP Parmesan Cheese, Grated
1 TSBP Parsley, Chopped
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or aluminum foil.
Remove stems from mushrooms and place caps, open end up on the lined baking sheet. Brush each cap with INFUSED Spicy Calabrian Peston Olive Oil and season with salt.
To make stuffing: Finely chop all mushroom stems. In a large mixing bowl,combine cream cheese, crabmeat, garlic, paprika, black pepper, mushroom stems, INFUSED Basil Oliv Oil, salt and Spicy Nutcrumbs.
Stuff mushrorom caps with filling, then sprinkle tops with parmesan cheese.
Bake uncovered approximately 3- minutes until mushroom are very tener and filling is nicely browned. Garnish with chopped parsley and serve hot.
Ingredients:
| 9 | Lasagna Noodles |
| 1/4 Cup | INFUSED Spicy Calabrian Pesto Olive Oil |
| 1/4 Cup | INFUSED Oregano Olive Oil |
| 1 Medium | Onion, finely chopped |
| 1 Clove | Garlic, minced |
| ½ cup | All-Purpose Flour |
| 1 tsp | Salt |
| 2 Cups | Chicken Broth |
| 1 ½ Cups | Whole Milk |
| 4 Cups | Shredded Mozzarella Cheese |
| 1 Cup | Grated Parmesan Cheese |
| 1 tsp | Dried Basil |
| 1/2 tsp | Fresh-Ground Black Pepper |
| 2 Cups | Ricotta Cheese |
| 2 Cups | Chicken Meat, diced and cooked through |
| 2 pkgs | Frozen Chopped Spinach, thawed and drained |
| 1 TBSP | Fresh Parsley, minced |
| ¼ cup | Parmesan Cheese, grated |
Directions:
Preheat oven to 350°
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 7 to 8 minutes. Drain, and rinse with cold water.
In sauce pan, heat INFUSED Spicy Calabrian Pesto Olive Oil and INFUSED Oregano Olive Oil. Add and sautee the onion and garlic over medium heat until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly.
Mix in the broth and milk. Bring to boil, stirring constantly and cook for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil and ground black pepper, remove from heat, and set aside.
Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken.
Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese.
Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
Bake 35 to 40 minutes in the preheated oven.
Garnish: Lemon Wheel, Thyme Sprig
INGREDIENTS:
5 large Eggs, at room temperature
1 1/4 cups Sugar
3 TBSP Orange zest
1 cup INFUSED Blood Orange Olive Oil
2 cups Cake flour
1 1/4 tsp Baking powder
1 tsp Vanilla extract
1 tsp Fine sea salt
Orange Cream Cheese Glaze (optional)
4 ounces cream cheese at room temperature
1 tsp Orange Zest
1 TBSP INFUSED Blood Orange Olive Oil
1 tsp VAIN citrus vanilla extract
1 cup Powdered sugar, sifted
2 TBSP Whole milk (room temperature)
For the Glaze: Beat the cream cheese, orange rind, olive oil, vanilla extract at medium speed of a mixer until well-blended. Add sugar and milk and beat at low speed until well-blended, pour over cooled cake and serve.
For the Cake: Preheat the oven to 325° and butter and flour a 10-cup bundt pan. Using a mixer, beat the eggs with the sugar, vanilla extract, and orange zest at medium-high speed until smooth. Gradually beat in the INFUSED Blood Orange olive oil until creamy (about 2 minutes). In a small bowl, whisk the cake flour with the baking powder and salt. Add the dry ingredients to the egg mixture in 3 batches, beating on medium speed between additions.
Scrape the batter into the prepared pan and bake in the center of the oven for about 1 hour, until a toothpick inserted in the center of the cake comes out clean. Let cool in the pan for 15 minutes, then invert onto a rack. Let the cake cool completely before glazing, cutting into slices, and serving.
Ingredients:
| 4 Cups | Crusty French Bread, torn into 1-inch pieces |
| 3 Cups | Ripe Tomatoes, cut into 1-inch dice |
| 8 Ounces | Mozzarella, 1-inch dice |
| 1/3 Cup | INFUSED Spicy Calabrian Pesto Olive Oil |
| 3 TBSP | INFUSED Oregano White Balsamic Vinegar or (Traditional Dark Condimento) |
| 1/2 Cup | Fresh Basil Leaves, torn |
| 1 tsp | Sea Salt |
| To Taste | Freshly Ground Black Pepper |
Directions:
In a bowl large enough to hold the tomatoes and cheese, whisk INFUSED Oregano White Balsamic Vinegar with salt. Add the INFUSED Spicy Calabrian Pesto Olive Oil and whisk to make a simple vinaigrette. Add the tomatoes and cheese, turning to coat thoroughly. Allow to marinate at room temperature for 30 minutes.
At plating time, add bread and torn basil leaves. Gently toss until bread is just moistened. Adjust salt and pepper if desired. Serve immediately.
Garnish: Blood Orange wheel, Pomegranate seeds
Ingredients:
| 3 TBSP | Cascadian Wild Raspberry White Balsamic Vinegar |
| 1 tsp | Lemon Juice |
| 3 TBSP | Ultra-Premium Extra Virgin Olive Oil |
| 1 tsp | Dijon Mustard |
| 1/2 tsp | Sea Salt |
| 1/3 Cup | Slivered Almonds, toasted |
| 1/3 Cup | Feta Cheese, crumbled |
| 2 Quarts | Lettuce Greens |
| To Taste | Freshly Ground Black Pepper |
Directions:
Whisk together Cascadian Wild Raspberry White Balsamic Vinegar, Ultra-Premium Extra Virgin Olive Oil, lemon juice, and Dijon mustard. Season to taste with salt and freshly ground black pepper. Alternately, this can be made in a blender or food processor.
Arrange lettuce in a bowl, drizzle with vinaigrette, sprinkle with almonds and cheese.
1 lb smoked sausage
Cut sausage into 1/2 inch slices. Cut bacon strips in half. Wrap bacon around the sausage, creating a bowl with the bacon as the sides of the bowl and the sausage as the bottom of the bowl. Secure with a toothpick.
In a small bowl, mix softened cream cheese, diced green chilis, cheddar cheese, chili powder, and one tablespoon INFUSED Sweet Honey Heat Rub. Pipe or spoon cream cheese mixture into sausage bowls.
Combine brown sugar and remaining tablespoon INFUSED Sweet Honey Heat Rub. Sprinkle over top of each pig snout.
Refrigerate 30 minutes to allow the cream cheese mixture to solidify.
Grill on indirect heat for about one hour until bacon is cooked through and crisp.
Chill all ingredients except the Olive Oil prior to mixing.
Shake the mixture vigorously with ice.
Serve in a very cold fluted glass, garnish with mint
Garnish: Vintage Merlot Salted Rim, Lim Wedge
This easy spread has an aioli-like consistency but doesn't use eggs. Instead, fresh, part skim ricotta stands in, lending a creamy-dreamy texture and richness.
Ingredients:
| 1 1/2 cup | Part-Skim Ricotta Cheese |
| 1/2 cup | INFUSED Basil Olive Oil |
| 5-inch sprig | Fresh Basil, washed and dried |
| 1 clove | Garlic, smashed |
| 1 TBSP | Fresh-Squeezed Lemon Juice |
| 1 tsp | Sea Salt |
Directions:
Place the ingredients into a food processor or blender and process until creamy and smooth in consistency. Adjust seasoning and store tightly covered in the refrigerator for up to three days.
Avgelomono is a comforting Greek chicken, lemon, egg, and rice soup. It's an absolute favorite soups to enjoy on a chilly winter day.
Ingredients:
| 8 Cups | Chicken Stock or Broth |
| 1 Cup | Short Grain Starchy Rice |
| 2 Large | Shallots |
| 1 | Bay Leaf |
| 2 Large | Eggs |
| 1 Pound | Chicken Breast, cut in 1" cubes |
| 1/3 Cup | Lemon Juice, freshly squeezed |
| 1/3 Cup + 2 TBSP | INFUSED Baklouti Green Chili Fused Olive Oil |
| To Taste | Sea Salt & Freshly Ground Black Pepper |
Directions:
In a large stock pot, heat 2 tablespoons INFUSED Baklouti Green Chili Fused Olive Oil over medium heat. Add the diced shallots and saute until soft, approximately 2 minutes.
Add the chicken stock, chicken breast, bay leaf, and rice to the pot and bring to a simmer for approximately 30 minutes, or until the rice is very tender and the soup is slightly thickened.
In a heat proof bowl whisk together the eggs and lemon juice. Add one cup of hot stock to the egg and lemon mixture whisking constantly. Add the egg and lemon mixture back in to the stock pot while stirring constantly.
The soup will instantly thicken and become somewhat creamy. Simmer for an additional minute over medium heat stirring constantly. Remove the bay leaf, taste and adjust the seasoning with additional pepper, and salt if desired.
Serve each bowl with a healthy drizzle of INFUSED Baklouti Green Chili Fused Olive Oil.
Serves 6-8.
5 oz ginger ale
1 oz INFUSED Pomegranate Dark Balsamic Vinegar
1 oz lemon juice
Lemon slice
Pomegranate seeds
Ice cubes
Fill a long drink glass with ice cubes and add all ingredients except for the lemon slice and pomegranate seeds. Briefly stir and garnish with a slice of lemon and pomegranate seeds.
| 4 TBSP | Vermont Maple Dark Balsamic Vinegar |
| 2 TBSP | Traditional Dark Balsamic Condimento |
| 1 tsp | Good Quality Dijon-Style Mustard |
| 4 TBSP | Any Ultra-Premium Extra Virgin Olive Oil |
| 2 TBSP | Shallots, finely minced |
| 1/2 tsp | Salt |
| 4 Slices | Center-Cut Bacon, cooked crispy and finely crumbled |
| 5 cups | Young Spinach Leaves, stems removed and washed |
| To Taste | Freshly Ground Black Pepper |
For Tomatillo Salsa
1 ½ lbs. Tomatillos
3 Serrano (de-seeded)
3 Garlic cloves, peeled
1 large White onion, diced
¼ cup Baklouti Green Chili Olive Oil
To Taste Kosher Salt
To Taste Freshly ground Black Pepper
½ cup Fresh cilantro, chopped
For Chili
2 TBSP INFUSED Oregano Olive Oil
1 large Yellow onion, roughly chopped
1 lb. Sausage (mild)
1 ½ tsp Dried oregano
3 Garlic cloves, finely chopped
15oz can Hominy
½ cup Fresh cilantro, chopped
2 cups butternut squash, peeled and large
To Taste Kosher Salt
Make the tomatillo salsa – preheat the broiler. Remove the husks from the tomatillos, then rinse under warm water to remove the stickiness. Dry with a paper towel. Put the tomatillos, chiles and sliced onions on aluminum covered baking sheet. Drizzle with the Baklouti Green Chili Olive Oil and sprinkle 2 teaspoons of salt. Broil for a few minutes turning every so often until the tomatillos are soft and slightly charred. Let them cool. Transfer the broiled vegetables to a blender, add the cilantro and puree until smooth. Season with salt and pepper.
Make the chili – heat the INFUSED Oregano Olive Oil in a Dutch oven or a large saucepan over medium heat. Add the chopped onion and cook, stir occasionally, until just translucent (4 min). Add the sausage and cook, stirring and breaking it apart until browned. Spoon out and discard the excess fat, leaving 1-2 tablespoons in the pot. Stir in the oregano and garlic and cook, stirring about 3 more minutes.
Stir in the tomatillo salsa, hominy (including the liquid), cilantro and butter squash. Bring to a boil, reduce the heat to medium low and simmer, covered, until squash is tender (15-20min). Taste and season with salt if necessary. Top with Cilantro and cut chiles.
Ingredients:
3/4 cup INFUSED Tuscan Herb Olive Oil
1/4 cup INFUSED Baklouti Green Chili Olive Oil
1 tsp INFUSED Habanero Heat Sea Salt
1 tsp Lemon Pepper
1 tsp Dill Weed
1 tsp Celery Seed
1 Package Original Ranch Dressing Mix
2 bag Oyster Crackers (12 ounces)
Directions:
Heat oven to 325 degrees.
In a large bowl, mix oils and all spices together, mixing well. Add oyster crackers and toss gently to coat well.
Place crackers on a baking sheet and cook for 20 minutes. Cool.
Ingredients:
For Salad
| 2 cups | Baby Arugula |
| 1 cup | Fennel, thinly sliced |
| 1 cup | Haricot Vert, blanched |
| 1 1/2 cups | Tomatoes, peeled and diced |
| 1 tsp | Chives, minced |
For Dressing
| 2 TBSP | Mayonnaise |
| 1 tsp | Dijon Mustard |
| 2 TBSP | INFUSED Organic Red Wine Vinegar |
| 1 TBSP | Lemon Juice |
| 1/2 cup | INFUSED Garlic Olive Oil |
| To Taste | Kosher Salt & Fresh-Ground Black Pepper |
Directions:
To prepare dressing, place mayonnaise, mustard, INFUSED Organic Red Wine Vinegar, and lemon juice in a blender. With blender running, drizzle INFUSED Garlic Olive Oil. Adjust seasonings.
In a large bowl, toss fennel, Haricot Verts, and tomatoes with dressing, coating well.
On a chilled plate, place Baby Arugula in the center and top with dressed salad ingredients. Garnish with minced chives.
.5 oz Bourbon Infused Maple Syrup
.5 oz unsweetened cold brew coffee
2 oz Rye Whiskey
2 dashes Angustura Bitters
Premade Ice Balls
Garnish, Cinnamon Stick
Garnish: Rosemary Sprig, Orange Slice
In the bottom of a cocktail shaker, muddle fresh rosemary and orange slices with Apple Cinnamon Infused Maple Syrup, being careful to not muddle to much rind - where the bitterness of the fruit will be too dominate.
Add lime juice, Cranberry Pear White Balsamic Vinegar, Orange Bitters, and Silver Tequia. Add ice and shake for 15 seconds. Double strain into cocktail glass.
Garnish with a sprig of rosemary and an orange slice.
Garnish: sliced jalapeno rounds, INFUSED Chili Lime Sea Salt Rim
Dip cocktail glass rim in lime juice and then dip in Infused Chili Lime Sea Salt to create beautiful salted rim.
Slice jalapeno into rounds, saving 2 or 3 for the garnish. Muddle jalapeno in the bottom of a cocktail shaker. You may remove some seeds and membranes to lighten the heat if you prefer - or keep those membranes and seeds in the muddle for a real kick.
Add all liquids. Add ice and shake for 15 seconds. Double strain into the prepared cocktail glass and enjoy..
| 2 pounds | Brussels Sprouts |
| 1 tsp | Salt |
| 1 tsp | Freshly Ground Black Pepper |
| ¼ pound | Salt Pork, cubed (or Bacon) |
| ¼ cup | INFUSED Tuscan Herb Olive Oil |
| 1 cup | Pecans, chopped |
| ½ cup | INFUSED Mission Fig Dark Balsamic Vinegar |
|
½ cup |
Pomegranate Seeds |
| ¼ cup | Parmesan Cheese, shredded |
Ingredients:
| 1 sheet | Puff Pastry |
| 1 cup | Guyere Cheese |
| 1 cup | Fontina Cheese |
| 2 | Eggs |
| 2 tsp | Salt |
| 1 tsp | Nutmeg |
| 2 | Zucchini |
| 2 TBSP | INFUSED Traditional Dark Balsamic Condimento |
Directions:
Using a rolling pin, roll out puff pastry sheet to fit an 11x 17 baking sheet. Using the tongs of a fork, “dock” the pastry by poking holes every 2 inches. Bake at 400 degrees for 10 minutes until slightly browned.
Meanwhile, combine cheeses and eggs in a medium bowl.
Thinly slice the zucchini. A mandolin is helpful to make uniform thickness, but you can achieve the same results with careful knife work.
Remove pastry from oven and allow to cool a few minutes. Pour cheese and egg mixture over the top, spreading with a brush to within a ½ inch of all sides. Arrange zucchini over the top. Drizzle with INFUSED Traditional Dark Balsamic Condimento. Return to oven and bake 10 minutes or until golden on the edges. Cut into bite-sized squares with pizza cutter. Serve warm or at room temperature.
The best part of this recipe is that it doesn't require firing up the grill. The results are amazing right out of the oven!
Ingredients:
| 1/3 cup | Soy Sauce |
| 1/4 cup | Honey |
| 1/3 cup | INFUSED Blackberry Ginger Dark Balsamic |
| 1-2 TBSP | INFUSED Toasted Sesame Oil |
| 1-2 inches | Ginger root, crushed |
| 3 cloves | Garlic, crushed |
| 3 TBSP | INFUSED Baklouti Green Chili Olive Oil |
| Garnish | Scallions |
| 4 lbs | Chicken Drumsticks, Wings, or Cut Up Whole Chicken |
Directions:
Combine all marinade ingredients except the scallions in a blender or food processor and process until smooth. Pour marinade over chicken, reserving a few tablespoons. Refrigerate for a minimum of 2 hours or overnight.
Preheat oven to 400 degrees F. (or prepare a grill for indirect cooking)
Line a large sheet pan with foil and top with a wire rack. Bake chicken until cooked through and skin is crispy about 45-50 minutes. About 20 minutes through the process, turn the chicken pieces so that they crisp up evenly. Brush with additional reserved sauce as they come out of the oven and sprinkle with sliced scallions.
Ingredients:
| 1 Pound | Dried Farfalle Pasta |
| 2 Cups | Cherry Tomatoes, halved |
| 1/2 Cups | Infused Wild Mushroom & Sage Olive Oil, divided |
| 1 Cup | Pitted and Sliced Olives |
| 1/2 Cup | Bella Mushrooms |
| 1 Cup | Cucumber, chopped |
| 1 Cup | Bell Pepper, chopped |
| 1/4 Cup | Infused Honey Ginger White Balsamic Vinegar |
| 2 TBSP | Fresh Parsley |
| To Taste | Sea Salt & Freshly Ground Black Pepper |
Directions:
Preheat oven to 325 degrees.
Bring a large pot of salted water to a boil, toss in pasta and boil according to package directions, until just al dente. (Try to keep pasta on the harder side of al dente, as the dressing will also soften the pasta).
Place the cherry halves in a single layer on a parchment-covered baking sheet. Drizzle with 2 TBSP Infused Wild Mushroom & Sage Olive Oil and roast for 25 minutes, turning once to ensure they are evenly roasted.
Drain pasta and rinse under cold water. Toss with remaining
Infused Wild Mushroom & Sage Olive Oil. Add the chopped olives, cucumber, and peppers. Add in the roasted cherry tomatoes and toss to ensure that everything is well-coated in dressing.
Garnish with parsley and season with sea salt and fresh pepper to taste.
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:
| 1/2 cup | INFUSED Espresso Balsamic Dark Balsamic Vinegar |
| 1/4 cup | INFUSED Harissa Olive Oil |
| 2 cloves | Garlic, minced |
| To Taste | Sea Salt and Fresh-Ground Black Pepper |
| 4 | Steaks (Filet or Bone-In Rib-Eye) |
Directions:
Combine the balsamic, garlic, and slowly whisk in the the INFUSED Harissa Olive Oil.
Place the steaks in a Ziplock bag or in a single layer in a non-reactive pan or container. Pour the marinade over and massage it in to the steaks.
Cover and allow to marinate refrigerated, for a minimum of 1 hour, or up to 6 hours.
Before grilling, remove the steaks from marinade, and salt and pepper both sides of the steaks
Prepare a medium charcoal or gas grill, and cook to your desired internal temp.
1/4 cup Chili powder
1/4 cup Brown sugar
2 TBSP Black Pepper
1 tsp Salt
1 tsp Cayenne pepper
1 tsp Cumin
2 tsp Dry mustard
1 TBSP Garlic powder
1 TBSP Onion powder
Ingredients:
| 1 | Skirt Steak, in half |
| 2 TBSP | INFUSED Smoked Chaabani Olive Oil |
| 2 TBSP | INFUSED Espresso Dark Balsamic Vinegar |
| 2 TBSP | Dragon's Breath Rub |
| 2 TBSP | Fresh Cilantro, chopped |
Directions:
Mix INFUSED Smoked Chaabani Olive Oil, INFUSED Espresso Dark Balsamic Vinegar Dragon's Breath Rub & cilantro together to create a paste.
Using your hands, rub the paste all over the skirt steaks (NOTE: do not touch any sensitive areas on your body after). Prepare your grill for direct cooking. You need to get the grill hot, so only leave one to two inches between the top of the coals and the bottom of the grill grate.
Once the fire is going, place the skirt steaks on the grill grate and sear each side for 2-3 minutes for medium rare. These were on for 2 minutes per side. Let the skirts rest for 10 minutes before slicing so the juices can redistribute.
2 Eggs
1 TBSP Fig Balsamic Vinegar
1 tsp Lemon Fused Olive Oil
1 oz Brie cheese, sliced thin
1 TBSP Fresh chives, chopped
To Taste Sea Salt
Beat eggs with Fig Balsamic Vinegar and Sea Salt. Pour egg mixture into small skillet coated with Lemon Fused Olive Oil. Cook over medium heat using a silicone spatula to lift edges of egg allowing any liquid to spill into the sides, cooking the bottom of the egg until lightly browned. Flip egg over in pan, adding cheese and chives to the middle of the circular area. Overlap egg and remove from heat
Ingredients:
| 1 lb | Salmon Fillets (4) |
| 1/4 lb | Wild Mushrooms (Chanterelles, Black Trumpets, Porcini, etc.), coarsely chopped |
| 1 Medium | Sweet Onion, thinly sliced |
| 1/2 cup | Heavy Cream |
| 1/4 cup | INFUSED Wild Mushroom & Sage Olive Oil, divided |
| 1/4 cup | INFUSED Traditional Balsamic Condimento |
| To Taste | Sea Salt and Fresh-Ground Black Pepper |
Directions:
In a heavy-bottomed, large sauté pan over medium heat, add 2 TBSP of INFUSED Wild Mushroom & Sage Olive Oil. Sprinkle sliced onions with a little sea salt and add to the INFUSED Wild Mushroom & Sage Olive Oil, stirring occasionally, until golden brown, about 5 minutes.
Add the wild mushrooms. Sauté until both the mushrooms and onions become deep golden brown and caramelized.
Deglaze the pan with INFUSED Traditional Balsamic Condimento. Simmer gently and cook until reduced by half.
Add the cream. Stir to combine and cook until the mixture thickens slightly, approximately one minute. Season with salt and pepper to taste. Set aside.
Lightly score the salmon skin in several places with a sharp knife without penetrating the flesh. Pat the fillets dry and season with salt and pepper to taste. In a large skillet, heat remaining 2 TBSP of INFUSED Wild Mushroom & Sage Olive Oil over medium heat. Pan sear the fillets, for approximately two minutes per side, taking care not to overcook.
Serve the salmon with the balsamic-mushroom sauce over the top. Can be accompanied by pasta, quinoa or brown rice.
Serves 4
Ingredients:
| 3 Cups | All-Purpose Flour |
| 1 TBSP | Baking Powder |
| 1/2 tsp | Sea Salt |
| 4 Large | Eggs, separated, plus 1 Egg Yolk |
| 2 Cups | Granulated Sugar |
| 1 Cup | Lemon Yogurt |
| 3/4 Cup | INFUSED Lemon Olive Oil |
| 2 Each | Lemons, zest of |
| 1 1/2 tsp | INFUSED Tangerine Dark Balsamic Vinegar |
| 1/4 Cup | Confectioner's Sugar, sifted, for dusting |
Directions:
Preheat the oven to 350 degrees F.
Generously spray the inside of a 10-inch bundt pan with nonstick cooking spray and flour.
In a large bowl, whisk together the flour, baking powder and salt, and set aside.
With a paddle attachment, beat the egg yolks until they are pale and light; slowly pour in the sugar until it is completely incorporated. Add the yogurt and INFUSED Lemon Olive Oil and mix until thoroughly combined.
Add the citrus zest and INFUSED Tangerine Dark Balsamic Vinegar, and mix until just incorporated.
Add the flour mixture to the wet ingredients in two parts, beating after each addition until just combined (about 10 seconds.) Scrape down the bowl and beat again for 5 seconds.
In another large bowl, beat the egg whites until stiff peaks form. Scoop 1 cup of the egg whites into the batter. Use a spatula to gently fold them in. After about 30 seconds of folding, add the remaining egg whites and gently fold until they are almost completely combined, do not rush the folding process!
Pour the batter into pan and bake for 40-50 minutes until toothpick comes out clean. Transfer the pan to a wire rack to cool completely. Just before serving, dust with confectioners’ sugar.
Ingredients:
| 2 Cans | Tomato Puree, 28oz |
| 1/2 Cup | White Wine |
| 2 Cups | Chicken (or Vegetable) Stock |
| 2 Large | Red Bell Peppers, roasted, seeded, peeled, and chopped |
| 3 TBSP | Tuscan Herb Infused Olive Oil |
| 1 Medium | Yellow Onion, finely diced |
| 4 Whole | Garlic Cloves, minced |
| 1 Bunch | Fresh Basil, washed, dried, & torn (reserved 6 small sprigs) |
| 1 tsp | Dried Oregano |
| 1/2 Cup | Parmesan, grated |
| 1 Cup | Heavy Whipping Cream |
| To Taste | Kosher Salt & Freshly Ground Black Pepper |
Directions:
In a medium (5+ quart) heavy stock pot, heat one tablespoon of Tuscan Herb Infused Olive Oil over medium-high heat. Saute onion for about 3 minutes, until translucent. Add garlic and saute for another minute.
Add the white wine and reduce liquid by half. Add chicken stock, roasted peppers, tomato puree, basil leaves and oregano to the pot. Lower heat and simmer for 20 minutes.
Remove the pot from heat. Using an immersion blender, puree the hot soup until smooth and creamy in consistency. Stir in heavy cream and Parmesan. Adjust salt and pepper to taste.
Serve individual bowls of soup drizzled with approximately one teaspoon of Tuscan Herb Infused Olive Oil and a sprig of basil.
Serves 4-6.
Ingredients:
Fresh Arugula Pasta Dough
| 1/2 cup | Fresh Baby Arugula |
| 1 TBSP | Lemon Juice |
| 1-1/2 cup | Fine Semolina Flour |
| 3/4 cup | All-Purpose Flour |
| 2 | Large Eggs |
| 3/4 tsp | Salt |
| 1 TBSP | INFUSED Garlic Olive Oil |
For Creamy Garlic Mushroom Sauce
| 1 cup | Fresh Shiitake or Baby Portobello Mushrooms, thinly sliced |
| 1 medium | Shallot, minced |
| 2 cloves | Garlic, minced |
| 2 TBSP | INFUSED Garlic Olive Oil |
| 1/2 cup | White Wine |
| 1 cup | Heavy Cream |
| 1/2 cup | Fontina Cheese |
| To Taste | Salt & Freshly Ground Black Pepper |
Directions:
To make pasta:
Place all the dry ingredients for the pasta dough into the bowl of a food processor and pulse to combine.
Combine the arugula and tablespoon of lemon juice in a blender or food processor and process until it forms a fine green paste. Mix 1/4 cup of the arugula paste with the eggs and olive oil.
Add the wet ingredients to the dry ingredients and pulse until the mixture begins to form a ball. Add a little water if dough is dry.
Remove dough from the bowl, knead until smooth, form into a ball and let rest, covered for at least one hour before rolling out.
Roll out the dough. This dough can be rolled out by hand or to setting 6 on a pasta machine, and then cut in to any shape pasta.
To cook pasta:
Bring a large pot of heavily salted water to a boil.
In a separate bowl, heat the INFUSED Garlic Olive Oil in a large saute pan over medium heat. Add minced shallots and thinly sliced mushrooms. Saute until just barely golden. Add the garlic and saute for an additional minute.
Pour in the white wine. Reduce by half; about 5 minutes. Add the heavy cream and stir to combine. Simmer the sauce for another minute.
Add the cheese, and stir until the cheese is completely combined. Season with salt and pepper to taste.
Boil the fresh pasta for 2 minutes, drain well, and then add to the sauce in the saute pan. Simmer for one minute. Serve with additional cheese over the top, if desired.
Ingredients:
| 6 pounds | Yukon Gold potatoes, unpeeled |
| 8 oz | Unsalted Butter |
| 2 cloves | Garlic |
| 1 cup | Half & Half |
| 1 TBSP | INFUSED Black Truffle Gourmet Oil |
| 1 cup | Asiago Cheese, grated |
| To Taste | Sea Salt & Freshly Ground Black Pepper |
| Optional | Flat Leaf Parsley, for garnish, finely minced |
Directions:
Dice potatoes evenly. Place in a large saucepan. Add salt, and cover with hot water. Bring to a boil over high heat, then reduce heat to maintain a slow boil. Cook until potatoes are tender throughout when poked with a fork.
Heat the half-and-half, butter, and garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
Drain potatoes. Return to pot and continue cooking for 2 minutes. Remove from heat and place in large bowl. Mash by hand, adding the garlic-cream-butter mixture, grated Asiago, and INFUSED Black Truffle Oil. Stir to combine.
Let stand for 5 minutes to allow the mixture to thicken, then serve hot. Garnish with finely chopped parsley if desired.
Here we have a pork chop, also known as Schnitzel in German cuisine, pounded to 1/4-inch thick, breaded, and then pan fried in any Ultra Premium Extra Virgin Olive Oil until golden brown and delightfully crisp.
Anywhere oil is used, Ultra Premium Extra Virgin Olive Oil can and should be used.... even in classic and updated German recipes.
Ingredients:
For the Schnitzel:
| 4 7-8 oz. | Boneless Center-Cut Pork Chops, pounded to 1/4-inch thick* |
| 1/2 cup | Fine Bread Crumbs |
| 1/2 cup | All-Purpose Flour |
| 2 | Eggs |
| 1/4 cup | Whole Milk |
| 1 tsp | Sea Salt |
| To Taste | Freshly Ground Pepper |
| For Frying | Extra Virgin Olive Oil |
| (optional) | lemon wedges |
*You can substitute boneless, skinless chicken breasts here too!
For the Baby Arugula Pesto with Lemon
| 4 cups | Baby Arugula, washed and dried |
| 1/2 cup |
Extra Virgin Olive Oil |
| 1/3 cup | Pecorino Romano |
| 2 large |
Garlic Cloves |
| 1/4 cup | Almonds, blanched and toasted |
| 1 TBSP | Fresh Squeezed Lemon Juice |
| To Taste | Salt and Freshly Ground Pepper |
Directions:
For the Baby Arugula Pesto with Lemon
Combine all the ingredients in the bowl of a food processor, or in a blender, and process until smooth.
For the Schnitzel
Heat 2 inches of Ultra Premium Extra Virgin Olive Oil in a heavy frying pan, (a seasoned cast iron pan is ideal) until the oil reaches 350.
Whisk the milk with the eggs and a pinch of salt and add to a shallow pie plate or dish.
Add the bread crumbs to a similar shallow dish.
Whisk the salt and pepper into the flour and add to another shallow dish.
Dredge the pork chops first in the seasoned flour, then into the eggs (being sure to coat the pork chops completely at every step), and then finally into the bread crumbs.
Gently add the pork chops to the heated olive oil, being careful not to overcrowd the pan, and fry for approximately 3 minutes per side, until golden brown.
Remove each pork chop to a wire rack while frying the remaining pork chops.
Serve immediately with Baby Arugula Pesto. Add lemon wedges, if desired.
For Polenta
| 4 cups | Vegetable or Chicken Stock |
| 1 cup | Polenta |
| 1/3 cup | Pecorino Romano, freshly grated |
| 2 TBSP | Heavy Cream |
| To Taste | Salt and Freshly Ground Pepper |
For Wild Mushroom Ragu
| 3 cups | Assorted Fresh Wild Mushrooms (Oyster, Shitake, Cremini) |
| 2 TBSP | INFUSED Wild Mushroom & Sage Olive Oil |
| 1 medium | Shallot, minced |
| 2 cloves | Garlic, minced |
| 1 cup | Dry White Wine |
| 1 cup | Vegetable or Chicken Stock |
| 2 TBSP | Flat Leaf Parsley, minced |
| 1/3 cup | Pecorino Romano, grated |
| To Taste | Sea Salt and Freshly Ground Pepper |
For Truffled Mascarpone
| 1/2 cup | Mascarpone |
| 1 tsp | INFUSED Black Truffle Gourmet Oil |
| (Stir the INFUSED Black Truffle Gourmet Oil into the Marscapone) |
Directions:
For Polenta
Bring the stock to a simmer in a heavy 6+ quart pot. Slowly whisk in the polenta. Cook on low, stirring frequently, for approximately 25-30 minutes.
Remove from heat and stir in cheese and heavy cream. Adjust the seasoning with salt and pepper if desired.
For the Wild Mushroom Ragu
While the Polenta is cooking, heat the
INFUSED Wild Mushroom & Sage Olive Oil over medium-high in a large 12" saute pan. Add clean, dry mushrooms to the pan.
Cook until the mushrooms caramelize and become crusty golden-brown. Add the shallot, and saute for two minutes, add the garlic and saute for a minute.
Add the wine and cook, scraping up the browned bits from the bottom of the pan until reduced by half. Add the stock and cook until reduced by half again.
Taste and adjust with salt and fresh pepper if desired.
To Serve
Serve the Wild Mushroom Ragu over the hot Polenta. Add a dollop of the Truffled Mascarpone, a sprinkle of pecorino cheese, and a pinch of minced parsley.
Serves 4-6.
2 sweet potatoes, cut into thin rounds – approx. 1/8 inch to ¼ inch wide
2 Tbs. INFUSED Rosemary Olive Oil
Kosher salt and freshly ground pepper
1/4 lb. gorgonzola cheese, crumbled
1/2 walnuts halves or pecans
1 Tbs. fresh rosemary leaves
1/4 cup C&J Cinnamon Infused Honey
Optional - top with dried cranberries.
Sign up to get the latest on sales, new releases and more …
© 2025 INFUSED Oils & Vinegars | All Rights Reserved.
