Our Recipes — Vegetarian

This is a wonderful side dish that is perfect for seafood, and poultry. The savory flavors of the truffle olive oil pair wonderfully with the fresh taste of asparagus, and the sweetness of the 25 star balsamic vinegar comes through in a stunning way. This is the perfect side dish for busy cooks who still want to enjoy a healthy and flavor rich meal. Try the Oven Roasted Balsamic Asparagus today!   Ingredients: 2 pounds fresh trimmed asparagus 3 tbsp. Santa Fe Olive Oil White truffle Olive Oil ¼ Cup 25 Star Balsamic Vinegar Hiwa Kai Black Hawaiian Sea Salt to taste Black Ground...

Ingredients: ¼ cup butter olive oil 6 cloves garlic 5 large potatoes (about 2 lbs) Gourmet Salt Cracked Black Pepper     Peel and chop potatoes, place into a pot of boiling water, add peeled garlic cloves. Cook potatoes until they are tender. Drain liquid, save 8 ounces or a cup in a container. Mash potatoes and garlic until smooth. Add olive oil, and continue mashing and mixing. Add reserved water to reach your desired consistency, finish with gourmet sea salt and cracked pepper.

This recipe take 15 minutes to prepare, 65 minutes to bake in an oven heated to 350F and makes 1 loaf which is equal to about 16 servings. This is a great recipe for the fall and winter time and pairs wonderfully with a mug of warm cider. This bread is best served a day after it’s made, wrapped and stored overnight. Ingredients2 cups all purpose flour3/4 cup sugar1 tablespoon baking powder1 1/2 teaspoon ground cinnamon1/4 teaspoon baking soda1/4 teaspoon salt1/4 teaspoon ground nutmeg1/4 teaspoon ground ginger or 1/8 teaspoon ground cloves2 beaten eggs1 cup canned pumpkin1 cup milk1/3 cup Santa Fe...

serves 4 Ingredients2 eggplants (cut in half, lengthwise)1 small can off tomato puree (8 oz)1 cup of bread crumbs2 zucchini (chopped in 1/4-inch cubes)1 pound mozzarella cheese ( grated )1 1/2 cup Santa Fe Olive Oil & Balsamic Company’s olive oil1 1/2 teaspoons black pepper1 1/2 teaspoons salt1/4 teaspoon hing (asafoetida)1 teaspoon lemon juice1 tablespoon basil leaves1 tablespoon oregano flakes PreparationIn a large skillet heat 1 cup olive oil. Cut eggplants lengthwise in equal halves. Place all four halves of eggplants face down in hot oil. Adjust to low heat. Cook eggplant for about 10 minutes on each side or until very...