2 pounds baby Yukon Gold potatoes
1 tablespoon + 1 teaspoon roasted garlic sea salt
fresh cracked pepper to taste
1/3 cup Organic Garlic Extra Virgin Olive Oil
Preheat the oven to 400 F. Cover the potatoes with water and add one tablespoon of sea salt. Bring to a full boil and cook for approximately 7 minutes or until the potatoes are tender but not mushy when pierced with the tip of a knife. Drain the potatoes thoroughly. Rub a sheet pan liberally with garlic olive oil. Place the potatoes on the sheet pan and gently crush each potato into a disk using the bottom of heavy glass that has been greased with garlic olive oil. Sprinkle the smashed potatoes with the remaining sea salt and and fresh cracked pepper to taste. Drizzle liberally with the remaining garlic olive oil and bake until golden brown and crisp, about 15-20 minutes.
Lemon Balsamic & Hot Chili EVOO Broccoli
16 ounces whole broccoli or 8 ounces broccoli florets (3 1/2 to 4 cups)
1 tablespoon lemon balsamic vinegar
2 teaspoons organic hot chili EVOO(roasted sesame oil can be substituted)
1.If you are using whole broccoli, remove tough stems, and cut into florets. Steam the florets for about 7 minutes. Drain.
2.Mix the vinegar and oil, and drizzle over the broccoli. Serve.
Spiced Apples with Cinnamon Pear Balsamic–
6 red apples, peeled and cut into chunks
3 tablespoons cinnamon pear balsamic vinegar
1 1/2 tablespoon cinnamon
2 tablespoons butter EVOO
Heat apples and oil in a skillet on medium heat.
After 5 minutes add the cinnamon.
Continue to cook for about 20 minutes until soft.
Add cinnamon pear balsamic and mix evenly.
Serve warm alone or as an addition to ice cream,pie,etc.
Prep time: 5 mins Cook time: 45 mins Total time: 50 mins
1/4 c peach balsamic vinegar
2 tbs honey
1 tsp soy sauce
1/4 tsp ginger
1/4 C Organic Garlic EVOO
6 ea Large chicken thighs
1.Combine all ingredients and pour over chicken
(shrimp or pork work well, too)
2.Marinate for 4 – 12 hours.
3.Works great on the grill or as an oven roasted
dish. For oven roasting,45 minutes at 350 degrees.
Tuscan-Style Spareribs with Balsamic Glaze-
2 tablespoons Organic Rosemary Extra Virgin Olive Oil
1 1/2 tablespoons kosher salt
1 1/2 tablespoons fennel seeds
2 teaspoons freshly ground black pepper
2 teaspoons chopped sage
2 teaspoons chopped thyme
2 teaspoons sweet paprika
1 teaspoon crushed red pepper
1 teaspoon ground coriander
1/2 teaspoon ground allspice
6 pounds pork spareribs
3 tablespoons Traditional Balsamic Vinegar
In a small bowl, combine the olive oil, rosemary, kosher salt, fennel,
black pepper, sage, thyme, paprika, crushed red pepper, coriander and
allspice. Rub the spice paste all over the spareribs and let stand at room
temperature for 2 hours or refrigerate overnight.
Preheat the oven to 325°. Arrange the ribs on a large, rimmed baking sheet
or roasting pan, meaty side up. Roast the ribs for 2 hours, or until tender.
Preheat the broiler. Brush the meaty side of the ribs with the balsamic
vinegar and broil 6 inches from the heat until browned, about 2 minutes.
Let stand for 5 minutes, then cut between the ribs and serve.