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.
| 3 TBSP | INFUSED Butter Olive Oil*, divided |
| 1-1/2 lbs | Fresh Cremini Mushrooms, sliced |
| 1 large | Onion, chopped |
| 1/2 cup | INFUSED Traditional Balsamic Vinegar |
| 1 tsp | Dried Marjoram |
| 1/2 tsp | Salt |
| 1/4 tsp | Freshly Ground Black Pepper |
| 1 can (10.5 oz) | Condensed Beef Consomme, undiluted |
| 1 cup | Heavy Whipping Cream |
| 2 large | Eggs |
| 2 large | Egg Yolks |
| 1 TBSP | Fresh thyme, minced |
| 1/4 tsp | Dried Rhyme |
| 6 cups | Day-Old Sourdough Bread, cubed and crust removed |
| 8 oz | Cream Cheese, cut into 1/2-inch cubes |
Ingredients:
| 1 lb. | Pappardelle’s Basil Garlic Sea Shells |
| 10 slices | Bacon |
| 1 medium | Onion, chopped |
| 1 cup | Sweet Peas, frozen |
| 15 oz. | Whole Milk Ricotta Cheese |
| 1 sprig | Fresh Basil, for garnish |
| 1 TBSP | INFUSED Basil Olive Oil |
Directions:
Cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Drain, reserving one cup of pasta water. Place pasta in a serving bowl.
In a skillet, fry bacon until crisp. Place bacon on a plate to drain, but keep bacon fat in skillet. Add onions to the skillet and cook until translucent. Add peas and continue cooking for about 10 minutes.
Stir onions and ricotta into the pasta. Add reserved pasta water 1/4 cup at a time to reach desired consistency.
Crumble bacon over top of individual servings of pasta. Garnish with fresh basil and a drizzle of INFUSED Basil Olive Oil.
Ingredients:
For the Croquettes
| 2 cups | Yukon Gold Potatoes, coarsely mashed |
| 1 cup | Broccoli Florets, coarsely chopped |
| 1 cup | Cauliflower Florets, coarsely chopped |
| 1 medium | Shallot, thinly sliced |
| 2 cloves | Garlic, minced |
| 1/2 cup + 2 TBSP |
Spanish Melgarejo Picual 2020 Ultra-Premium EVOO |
| 1/3 cup | Chèvre, Creme Fraiche, or Sour Cream |
| 1/3 cup | Pecorino Romano, freshly grated |
| 2 large | Eggs, beaten |
| 2 cups | Panko Bread Crumbs |
| To Taste | Fresh Ground Pepper |
| Optional | Mixed Baby Greens |
| 6 large | Eggs, poached |
For the Gremolata Hollandaise Sauce
| 3 large | Egg Yolks, room temperature |
| 1 TBSP | Freshly Squeezed Lemon Juice |
| 1 TBSP | Sicilian Lemon White Balsamic Vinegar |
| 1/2 cup | unsalted butter |
| 1/2 cup | Tuscan Herb Olive Oil |
| 1 tsp | kosher salt |
| Optional | Fresh Ground Pepper |
Directions:
For the Hollandaise Sauce:
Heat the butter and Tuscan Herb Infused Olive Oil in a small sauce pan.
In the bowl of a food processor or the jar of a blender, add the Sicilian Lemon White Balsamic Vinegar, lemon juice, salt, pepper, and egg yolks.
Process briefly to blend everything. With the motor running, slowly drizzle in warmed olive oil and butter.
For the Veggie Croquettes:
In a saute pan set over medium-high heat, add 2 TBSP of Spanish Melgarejo Picual 2020 Ultra-Premium EVOO.
Add the shallots, broccoli, and cauliflower and saute until golden brown, and slightly caramelized (about 20 minutes. Add the garlic at the last minute.
Add the coarsely mashed potatoes to a large bowl with the chèvre, pepper and salt.
Add the caramelized veggie mixture to the potatoes and mix gently, keeping the veggies intact as much as possible.
Add the beaten egg onto a wide flat container or bowl, and add the Panko bread crumbs to another bowl.
Season the egg with a little salt.
Once the potato mixture has cooled enough to handle, form six patties, about 4" wide and 1" thick.
Dip each patty in to the seasoned egg, and then into the Panko bread crumbs, making sure to gently press the crumbs onto the patty.
Set the patties onto a lined baking sheet and set aside.
Heat 1/2 cup of Spanish Melgarejo Picual 2020 Ultra-Premium EVOO in a wide heavy saute pan over medium-high heat until it reaches 325 on a deep-fry thermometer.
Pan fry the patties until golden brown on both sides - set aside on a lined baking sheet.
To Assemble:
Arrange the mixed baby greens on the plate. Top with the warm veggie patty. Set a poached egg atop the veggie patty, and ladle the Hollandaise over the top.
Serves 6
| 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 |
| 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:
| 1 cup | Polenta |
| 4 cups | Chicken Stock |
| 2 TBSP | INFUSED Garlic Olive Oil |
| 2 | Leeks, washed, white portion sliced thin into rounds |
| 1/3 cup | Blue Cheese, crumbled |
| To Taste | Kosher Salt and Freshly Ground Black Pepper |
Directions:
Heat 1 TBSP of INFUSED Garlic Olive Oil over medium high heat, in a 3-4 quart sauté pan.
Sauté leeks for 6-8 minutes, until tender. Increase heat, add 4 cups of chicken broth and bring to a boil.
Gradually whisk in polenta. Reduce heat and cook until the mixture thickens and the cornmeal is tender, stirring often, about 20 minutes.
Remove from heat and stir in remaining INFUSED Garlic Olive Oil and Blue cheese until melted. Adjust seasoning. Serve with pan juices.
Great as a side dish to our Garlic & Lemon Roasted Chicken.
Ingredients:
| 4 cups | Fresh Cauliflower Florets, small pieces |
| 3 cups | Lightly Salted Water or Vegetable Stock |
| 1/3 cup | Creme Fraiche |
| 1/4 cup + 2 TBSP | INFUSED Spicy Calibrian Pesto Oil |
| 1/3 cup + 2 TBSP | Pecorino Romano, grated |
| 3 Lg Cloves | Garlic (optionally, roasted) |
| 2 TBSP | Fresh Chives, minced or snipped |
| 2 tsp | Sea Salt |
| To Taste | Freshly Ground Black Pepper |
Directions:
Bring the florets and water or vegetable stock to simmer in a medium pot.
If you are not using roasted garlic, add your fresh garlic cloves to the pot as well, simmer for 6 minutes, and drain thoroughly.
Place the still-hot, drained in a large bowl with the creme fraiche, INFUSED Spicy Calibrian Pesto Olive Oil, roasted garlic, Pecorino, salt, and pepper.
With an immersion blender (stick blender), process the ingredients until just pureed or to desired consistency.
To finish, drizzle with additional grated Pecorino, a drizzle of olive oil, and chives.
Serves 4-6
Ingredients:
For Oven Roasted Tomatoes
| 2 TBSP | INFUSED Garlic Olive Oil |
| 1 sprig | Fresh Marjoram or Oregano Sea Salt |
| To Taste | Fresh ground pepper |
| 1 pound | Roma Tomatoes |
For Whole Wheat Extra Virgin Olive Oil Pastry Crust
| 1 cup | Whole Wheat Flour |
| 1 cup | Unbleached All-Purpose Flour |
| 1/4 cup | Flaxseed Meal |
| 1/2 tsp | Fine Sea Salt |
| 3/4 cup |
Chilean Favolosa Ultra-Premium EVOO |
| 1/2 cup | Warm Water |
For Quiche Filling
| 7 large | Eggs, beaten |
| 1 /12 cups | Oven Roasted Tomatoes, drained thoroughly |
| 2 TBSP | Fresh Basil, torn or chopped |
| 1 1/2 cups | Fontina, shredded |
| 1/4 cup | Pecorino Romano, fresh grated |
| 2 TBSP | Shallot, minced |
| 2 cloves | Garlic, minced |
| 10" | Olive Oil Pastry Crust |
| To Taste | Sea Salt & Fresh Cracked Pepper |
Directions:
For Oven Roasted Tomatoes:
Preheat the oven to 300 degrees F.
Combine the Chilean Favolosa Ultra-Premium EVOO, garlic, herbs, salt, and pepper in a shallow, oven-proof dish.
Slice the tomatoes in half lengthwise, toss with the oil and seasonings, and place cut-side-down in the dish.
Bake for 2 1/2 hours, or until the tomatoes are completely soft and become wrinkled.
For Whole Wheat Extra Virgin Olive Oil Pastry Crust:
In a medium mixing bowl, whisk together the flour, salt and flaxseed meal.
Add the Chilean Favolosa Ultra-Premium EVOO and water to the bowl and mix quickly with a fork until it comes together in a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Preheat oven to 400 degrees.
On a lightly-floured board or parchment-covered surface, roll out the dough into a 1/4-inch-thick round.
Gently press into a 10-inch fluted tart pan with a removable bottom. Cover the tart with plastic wrap and refrigerate for 30 minutes.
Prick all over with the tines of a fork. Bake crust in preheated oven for 15 to 18 minutes, until lightly browned. Cool before filling.
For the Quiche Filling:
Preheat the oven to 400.
Sauté the shallots until until lightly browned. Add the garlic and saute another minute. Combine the shallots, garlic, and basil with the beaten eggs. Season with salt and pepper to taste.
Sprinkle 1 cup of Fontina cheese over the bottom of the crust. Arrange the oven roasted tomatoes over the cheese. Add the remaining cheese, including Romano, over the tomatoes. Pour the egg shallot mixture over the top.
Bake in the oven for 25 minutes or until the filling is set, slightly puffed and golden brown.
Enjoy warm, or allow to cool to room temperature.
This recipe can be made a day in advance or may be frozen and re-warmed.
Ingredients:
For the Potatoes
| 5-6 medium | Russet Potatoes, peeled and cut into 1/2-inch pieces |
| 2 cups | Spanish Melgarejo Picual 2020 - Ultra-Premium EVOO |
| To Taste | Sea Salt |
For the Roasted Red Pepper Aioli
| 1 1/2 cups | Chilean Arbosano - Ultra-Premium EVOO |
| 1 small | Roasted Red Pepper, peeled, seeded, and diced |
| 2 large | Egg Yolks, room temperature |
| 2 cloves | Garlic, smashed |
| 2 tsp | Sea Salt |
| 1 tsp | Smoked Sweet Paprika |
| 1 TBSP | Fresh Lemon Juice |
Directions:
For the Potatoes:
Cover the potatoes with water and bring to a boil in a medium pot over medium-high heat. Boil for 4 minutes until just barely tender, then drain.
Heat a heavy frying pan over high heat (cast iron is excellent). Once very hot, add enough Spanish Melgarejo Picual 2020 - Ultra-Premium EVOO to come 1/2" up the sides of the pan and heat the oil to 350 F.
Add the thoroughly drained potatoes to the pan and fry for approximately 15 minutes until golden brown, flipping halfway through to brown both sides.
Drain and salt immediately. Serve slathered in aioli.
For the Roasted Red Pepper Aioli
In the bowl of a food processor or blender jar, add the egg yolks, salt, garlic, lemon juice, and pepper. Process until smooth.
Very slowly, while the machine is running, drizzle in the Chilean Arbosano - Ultra-Premium EVOO. Extreme patience must be taken with this slow process initially, as too much olive oil poured in at once will cause the sauce to break. After half of the oil has been successfully emulsified, the rest of the oil can be added in slightly faster - but still slowly and carefully!
Once the Chilean Arbosano - Ultra-Premium EVOO is completely poured in and emulsified, remove the aioli to a sealed container and refrigerate.
Makes approximately 2 cups.
Ingredients:
| 1 pound | Large White Beans (Butter Beans or Lima Beans) soaked overnight |
| 1 bunch | Kale, rinsed and chopped |
| 1 large | Onion, diced |
| 5 cloves | Garlic, (4 minced) |
| 1 large | Red Repper, diced |
| 2 medium | Zucchinis, chopped |
| 1 cup | Basil Leaves, torn |
| 1/2 cup, divided | Australian Hojiblanca Ultra-Premium EVOO |
| 1/4 cup | Milanese Gremolata Infused Olive Oil |
| 2 quarts | Chicken Stock/Broth (or Vegetable Stock) |
| 4 large | Tomatoes, skinned, seeded and diced |
| OR 1-28oz can | Diced Tomatoes, in juice |
| 1/2 cup | Flat Leaf Parsley, chopped |
| 1 loaf | Chewy Crusty Bread |
| To Taste | Fresh Ground Pepper and Sea Salt |
Directions:
Preheat the oven to 400 F.
After soaking the beans overnight, strain and rinse.
In a large stockpot heat 1/4 cup Australian Hojiblanca Ultra-Premium EVOO over medium heat. Add the onion and red pepper. Saute for about two minutes. Add 4 cloves of garlic, minced. Saute the garlic for another minute.
Add the stock to the pot along with soaked and drained beans. Simmer on medium-low, uncovered, for about an hour until the beans are tender.
Cut the bread in to 1" slices and brush liberally with remaining 1/4 cup of Australian Hojiblanca Ultra-Premium EVOO.
Lay the bread slices, oiled side up, in a single layer on a baking sheet placed in the top rack of the oven for 12 minutes.
Once toasted, cut the remaining clove of garlic in half, and rub the toasted bread slices with the cut side of the garlic clove. Set aside.
When the beans are almost tender, add the tomato and kale to the pot. Simmer for an additional 20 minutes. Add the zucchini and basil and simmer for an additional 5 minutes.
Place one toasted slice of bread in each bowl. Ladle the hot ribollita over the toasted bread. Finish each bowl with a drizzle of Milanese Gremolata Infused Olive Oil and a sprinkle of Pecorino Romano and a pinch of flat leaf parsley.
Serves 6-8
Ingredients:
| 1 | Lemon, divided |
| 1 cup | Whole-Milk Ricotta Cheese |
| ½ cup | Parmesan Cheese, grated |
| ½ cup | Parmesan Cheese, shaved |
| 1 | Egg |
| 1 tsp | Salt |
| ½ cup | Flour, plus additional for dusting |
| ¼ cup | Butter, divided |
| 2 TBSP | FUSED Lemon Olive Oil |
| ½ tsp | Freshly Ground Black Pepper |
| 1 TBSP | Fresh Parsley, minced |
| 2 cups | Baby Spinach |
| 1 tsp | INFUSED Lemon Twist Sea Salt |
Directions:
Zest lemon. Combine zest, cheeses, egg and salt in medium bowl. Mix well. Fold in flour until just incorporated (do not overmix).
Lightly flour a 12 inch piece of parchment paper. Using a small scoop, drop 28-30 level scoops of ricotta mixture onto parchment paper.
Add 1 TBSP of butter and the FUSED Lemon Olive Oil to skillet. Heat over medium high heat 4-5 minutes, or until butter mixture begins to brown. Add gnocchi to skillet. Cook 2-3 minutes on each side or until golden brown. Remove from skillet and keep warm.
Reduce heat to medium. Add remaining butter. Cook 3-5 minutes or until butter is a deep brown color, occasionally swirling skillet.
Remove skillet from heat. Add juice, pepper flakes, parsley and black pepper. Swirl to combine.
Serve gnocchi with sauce over a bed of baby spinach or arugula, shaved Parmesan Cheese, and a sprinkle of INFUSED Lemon Twist Sea Salt.
Serves 4
Ingredients:
For the Roasted Butternut Squash
| 1 small | Butternut Squash, cut in half lengthwise |
| 1 TBSP | Chilean Koroneiki Ultra-Premium EVOO |
For the Pasta Dough
| 2 | Eggs, beaten |
| 1 tsp | Salt |
| 2 cups | All-Purpose Flour |
| 1/4 cup | Water |
For the Roasted Butternut Squash & Goat Cheese Filling
| 1 1/2 cups | Butternut Squash (above), peeled, roasted, cooled |
| 2 medium | Shallots, finely sliced |
| 1 TBSP | Tuscan Herb INFUSED Olive Oil |
| 8 oz. | Chèvre (Goat Cheese) |
| 4 oz. | Brie Cheese, rind removed |
| 1 large | Egg |
| To Taste | Sea Salt & Fresh Ground Pepper |
For the Pan Sauce of Balsamic, Rosemary & Shallots
| 2 medium | Shallots, sliced thinly |
| 1-2" sprig | Fresh Rosemary, leaves finely chopped |
| 2 TBSP | Tuscan Herb INFUSED Olive Oil |
| 2 TBSP | Traditional Balsamic Condimento |
| 1/4 cup | Pecorino Romano, shaved |
| To Taste | Sea Salt & Fresh Ground Pepper |
Directions:
For the Roasted Butternut Squash
Preheat the oven to 375 degrees F.
On a parchment paper-lined baking sheet, lay the butternut squash, cut side down. Drizzle with Tuscan Herb INFUSED Olive Oil.
Roast for 35-40 minutes until slightly golden brown around the edges and tender when poked with a knife at the thickest part.
For the Pasta Dough
While the squash is roasting, combine flour and salt in a medium-sized bowl. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons of water.
On a lightly-floured surface, knead dough for about 3 to 4 minutes. Cut 12" long sheets of dough, 1/8" thick, or the number 6 setting on a pasta machine.
Cover sheets that are not being used with a towel so they do not dry out.
For the Roasted Butternut Squash & Goat Cheese Filling
Over medium heat, saute the shallots in Tuscan Herb INFUSED Olive Oil until golden-brown and caramelized.
Place all of the ingredients (including shallots) except the egg into the bowl of a food processor. Pulse until ingredients are well-combined. Season to taste. Add the egg and pulse again until just combined.
For the Ravioli
In a large pot, bring salted water to a boil.
Assemble the ravioli. Laying the pasta sheets out, place dollops of filling every two inches, with at least one inch between raviolis. Use approximately one tablespoon of butternut squash filling per ravioli. Seal the edges firmly (use water) before cutting.
Drop the ravioli a few at a time into the salted boiling water until they float, approximately 2 minutes.
For the Pan Sauce of Balsamic, Rosemary & Shallots
Over medium heat, season and saute the shallots and rosemary in one tablespoon of Tuscan Herb INFUSED Olive Oil until golden-brown, fragrant, and caramelized, about five minutes.
Add the Traditional Balsamic Condimento and whisk to deglaze the pan. Check the seasoning and adjust to taste.
Add the second tablespoon of Tuscan Herb INFUSED Olive Oil and whisk to combine.
Once the ravioli are cooked, gently toss with the pan sauce and serve immediately.
Serves 6
Ingredients:
| 7-9 | Whole Heads of Garlic, with the stem end sliced off. |
| 1/3 cup | Spanish Melgarejo Picual 2020 Ultra-Premium EVOO |
Directions:
Preheat the oven to 400.
In a pie tin, cake pan, or other shallow oven proof baking vessel, place the garlic heads cut side up.
Drizzle each head generously with approximately two teaspoons of Ultra Premium Extra Virgin Olive Oil (Picual, Chiquitita, Hojiblanca)
Seal the pan tight with aluminum foil and bake for 35-40 minutes, until the garlic is fragrant, soft, and golden brown.
Ingredients:
| 8 medium | Red New Potatoes |
| 1/2 cup | Garlic INFUSED Olive Oil ** |
| 2 tsp | Kosher Salt |
| 1 cup | Cheddar, grated |
| 1 TBSP | Chives, fresh chopped for garnish |
| To Taste | Fresh Ground Pepper |
Directions:
Preheat the oven to 400 F.
One at a time, hold each potato on a large spoon and make thin slices along the length of the potato, using the spoon as a guide so as not to cut all the way through the potato.
Pour the Garlic INFUSED Olive Oil into a large bowl or container. Toss the potatoes liberally in the olive oil, making sure to get in between the slices. Arrange the potatoes on a foil-lined baking sheet, cut side up.
Sprinkle with salt and pepper to taste, making sure to season in between the slices. Bake for 30 minutes until the edges begin to turn golden brown.
If desired, remove the potatoes, sprinkle with cheese, and bake for another 15-20 minutes until fully tender and golden brown. Adjust seasoning to taste, sprinkle with fresh chives for garnish, and serve with sour cream.
Serves 4
**Chipotle Infused Olive Oil, Milanese Gremolata Infused Olive Oil, Baklouti Green Chili Fused Olive Oil, or Wild Mushroom & Sage Infused Olive Oil would also make excellent substitutions.
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 pound | Brussels Sprouts, stem end trimmed off |
| 2 large | Shallots, thinly sliced |
| 1/4 cup | Parmesan Cheese, shaved |
| 1/4 cup | FUSED Lemon Olive Oil |
| 2 TBSP | Fresh-Squeezed Lemon Juice |
| To Taste | Sea Salt and Freshly Ground Black Pepper |
Directions:
Shave or slice the Brussels sprouts as thinly as possible. This can be done on a mandolin, using the slicing disk of a food processor, or with a very sharp knife.
In a large saute pan, heat the FUSED Lemon Olive Oil over medium-high heat. Saute the shallots until they just begin to caramelize on the edges.
Add the shaved brussels sprouts and saute, stirring frequently until they are just barely softened, and begin to caramelize on the edges a bit. Add the lemon juice and adjust the seasoning with salt and pepper to taste, and toss well to combine.
To serve, drizzle with additional FUSED Lemon Olive Oil and shaved Parmesan cheese.
Serves 6 Sides
| 1 cup | All-Purpose Flour |
| 2 large | Eggs |
| 2 +1 TBSP | INFUSED Wild Mushroom & Sage Olive Oil |
| 1 pinch | Salt |
| 1/2 cup | Whole Milk |
| 1/2 cup | Water |
For the Filling
| 2 cups | Wild Mushrooms, sliced |
| 3 cups | Baby Spinach |
| 2 med | Shallots, minced |
| 1 clove | Garlic, minced |
| 2 TBSP | INFUSED Wild Mushroom & Sage Olive Oil |
| 1/2 cup | Fontina Cheese, grated |
| 1/4 cup | Pecorino Cheese, grated |
| To Taste | Kosher Salt and Freshly Ground Black Pepper |
For the Sauce
| 3 TBSP | INFUSED Butter Flavored Olive Oil |
| 3 TBSP | All-Purpose Flour |
| 2 cup | Whole Milk |
| 1/2 cup | Tomato Sauce |
| To Taste | Kosher Salt and Freshly Ground Black Pepper |
Directions:
For the Crepes:
Combine the 2 TBSP INFUSED Wild Mushroom & Sage Olive Oil, eggs, milk, water, and salt. Add the flour and whisk until completely blended with no lumps or dry spots of flour. Allow to rest for half an hour at room temperature.
Heat a 12" wide non-stick skillet over medium-low heat, and with additional INFUSED Wild Mushroom & Sage Olive Oil. Pour 1/4 cup of the batter into pan and rotate the pan to spread the batter in to a circle. Cook for approximate one minute on each side. Remove to plate and cover with wax paper. Continue cooking crepes until all batter has been used. (Makes 6 large crepes)
For the Filling:
Heat the INFUSED Wild Mushroom & Sage Olive Oil in a medium skillet over medium-high heat. Add the fresh mushrooms and saute until they begin to caramelize slightly. Add the shallots and saute for 2 minutes. Add the garlic and saute for an additional minute. Add the spinach and saute until wilted. Stir in the cheeses. Season to taste with salt and pepper.
For the Sauce:
Heat the INFUSED Butter Flavored Olive Oil over medium heat. Add the flour and stir to incorporate so that there are no lumps or dry spots left. Slowly drizzle in the milk, whisking constantly. Stir and bring to a simmer until thickened. Add tomato sauce. Season to taste with salt and pepper.
Putting the Dish Together:
Preheat the oven to 375.
Fill the crepes with the spinach filling.
Ladle 1 cup of sauce in the bottom of the dish. Arrange the stuffed crepes in a single layer over the sauce, and spread the rest of the sauce on top of the crepes. Add a sprinkle of cheese to the top, if desired.
Bake the crepes for 25 minutes until the sauce is bubbling and slightly golden in spots. Serve warm.
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.
Ingredients:
| 1 large | Cauliflower, cut in to florets |
| 3 TBSP | Unsalted Butter |
| 2 tsp | INFUSED Black Truffle Gourmet Oil |
| 3 TBSP | All-Purpose Flour |
| 1 cup | Whole Milk, hot |
| 1 cup | Half & Half, hot |
| 1/2 tsp | Freshly Ground Black Pepper |
| 1 cup | Freshly Grated Gruyere, divided |
| 1/2 cup | Freshly Grated Parmesan |
| 1/4 cup | Fresh Bread Crumbs |
| To Taste | INFUSED Black Truffle Salt |
Directions:
Preheat the oven to 375 degrees F.
Sprinkle the cauliflower florets with salt and steam for 8 minutes until slightly tender but still firm. Drain.
In a heavy sauce pan over medium heat melt, the 2 TBSP of butter. Gradually whisk the flour into the melted butter until no dry spots remain. Pour hot milk and hot Half & Half into the butter-flour mixture, whisking constantly until it comes to a boil. Continue whisking for 1 minute until thickened and then remove from heat.
Add 1 tsp of salt, fresh ground pepper to taste, 1 tsp of INFUSED Black Truffle Gourmet Oil, 1/2 cup of the Gruyere, and 1/2 cup of Parmesan cheese.
Butter a 2-3 quart shallow baking dish or casserole. Place the drained cauliflower into the dish and pour the sauce evenly over the cauliflower. Combine the remaining 1 TBSP of butter with the remaining 1 tsp of INFUSED Black Truffle Gourmet Oil. Toss with the bread crumbs and remaining 1/2 cup of Gruyere and layer on top of the cauliflower. Sprinkle with INFUSED Black Truffle Salt and additional black pepper to taste.
Bake for 25 to 30 minutes until golden the bread crumbs are golden brown and the casserole is bubbling.
Serves 6.
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.
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.
Sign up to get the latest on sales, new releases and more …
© 2025 INFUSED Oils & Vinegars | All Rights Reserved.
