Our Recipes

Ingredients3 five ounce packages (about 18 cups) mixed baby salad greens1 cup bottled balsamic vinaigrette salad dressing2 fifteen ounce cans small whole beets or 8 small cooked beets, chilled1/4 cup snipped fresh basil or flat-leaf parsley1/2 teaspoon ground black pepper1 cup crumbled semisoft goat cheese (chevre) (4 ounces)1/2 cup broken walnuts, toasted PreparationPlace salad greens in a large salad bowl. Drizzle with some of the dressing; toss gently to coat. Set aside. Drain and cut up beets. In a medium bowl, combine beets, basil, and pepper. Drizzle with some of the dressing; toss gently to coat. To serve, arrange greens...

Ingredients8 oz linguine4 Tbsp olive oil3 Tbsp chopped prosciutto1 Tbsp chopped garlic1/2 cup wild mushrooms**sliced 2 Tbsp kalamata olives pitted and chopped1 Tbsp green olives, pitted and chopped2 Tbsp chopped Italian parsley1/4 cup red wine2 cups herb tomato sauce1 Tbsp Parmesan cheese, shredded Preparation**Note: For wild mushrooms you may use portabella, oyster, or the dried mixed exotic. If using dried mushrooms, soak in water overnight and boil in water for an hour the next day to ensure they will be tender. COOK linguine according to package directions. HEAT oil in a sauté pan while pasta cooks. Add prosciutto, garlic, and mushrooms....

Ingredients25 cloves garlic (unpeeled)2 tablespoons olive oil,plus1 cup olive oil (extra-virgin)1/2 cup balsamic vinegar2 1/2 teaspoons minced fresh rosemary PreparationPreheat oven to 350 degrees F. Place unpeeled garlic cloves in baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer garlic cloves to blender. Add vinegar and rosemary and puree herb mixture until smooth. With machine running, gradually add remaining 1 cup olive oil. Season to taste with salt and pepper. (Dipping...

Ingredients2 tablespoons extra virgin olive oil1 teaspoon white balsamic vinegarOR try our White Lemon Balsamic Vinegar! (use 2 tablespoons of this vinegar)2 tablespoons lemon juice1/2 teaspoon dijon mustardsalt and pepper PreparationCombine all of the ingredients into a jar or Tupperware container that has an air tight lid. Shake your jar or container vigorously to mix the ingredients. Store your vinaigrette in the refrigerator until you are ready to toss your salad.