Our Recipes

serves 8 IngredientsLemon dressing (recipe follows)1 bunch of spinach (1/2 pound)1 head Boston lettuce1 medium cucumber3 medium tomatoes24 pitted whole ripe olives3/4 cup crumbled feta cheese Lemon dressing1/4 cup Santa Fe Olive Oil & Balsamic Company’s olive oil of your choice.. We suggest, Greek Koroneiki or California Koroneiki2 tablespoons lemon juice1/2 teaspoon sugar1 1/2 teaspoons Dijon mustard1/4 teaspoon salt1/8 teaspoon pepper PreparationPrepare Lemon Dressing – Shake all ingredients in a tightly covered jar or container. Shake again before pouring over salad. Remove and discard the stems of the spinach. Rinse the leaves in cool water. Shake off excess water, and blot...

Ingredients3 russet potatoes, cut into 1/3-inch thick fries2 tablespoons Santa Fe Olive Oil & Balsamic Company’s White Truffle & Garlic Olive OilKosher salt and freshly ground black pepper, to tasteRanch, for serving2 tablespoons chopped parsley leaves, for garnish Preparation1) Preheat oven to 450 degrees F. Line a baking sheet with parchment paper; set aside. 2) Place the potatoes in a single layer onto the prepared baking sheet. Drizzle with garlic truffle olive oil; season with salt and pepper, to taste. Gently toss to combine. 3) Place into oven and bake for 30-40 minutes, or until golden brown and crisp, tossing occasionally. 4) In...

Ingredients32 oz. frozen peas (still frozen)3 cups vegetable broth3 Tbsp. Santa Fe Olive Oil & Balsamic Company’s Basil Olive Oil, divided1 tsp. Dijon mustard½ tsp. salt20 basil leaves, divided1 green onion, root end trimmed off¼ cup grated parmesan cheese½ lemon, cut into 4 wedges PreparationAdd the peas, broth, 1 tablespoon of the olive oil, Dijon mustard, salt, 4 of the basil leaves and the green onion to a large pot set over high heat. Bring it to a boil. Reduce heat and simmer 5 minutes. Transfer half of the mixture to a blender or food processor and puree. Pour it into a...

Ingredients4 ounces bittersweet chocolate (or carob), chopped3/4 cup butter, cut into pieces1 cup sugar3/4 cup yogurt2 teaspoons vanilla extract3 teaspoons Santa Fe Olive Oil & Balsamic Company’s Cherry Balsamic Vinegar1 cup all-purpose flour1/3 cup cocoa or carob powder1/4 teaspoon salt1 cup semisweet chocolate or carob chunks3/4 cup walnuts, coarsely chopped (optional)Garnish: powdered sugar Preparation1. Preheat oven to 350°. Line an 8-inch square baking pan with parchment paper or nonstick aluminum foil. 2. Melt chocolate and butter in a large saucepan over very low heat. Stir in sugar, eggs, cherry balsamic, and vanilla. Combine flour and next 2 ingredients; stir into chocolate mixture....