Our Recipes

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...

makes 1 dozen rolls Ingredients2 tablespoons yeast1 1/2 cups warm water (105F)1/4 cup plus 2 tablespoons Santa Fe Olive Oil & Balsamic Company’s olive oil3 cups flour1 teaspoon oregano1 1/2 teaspoons basil leaves1 tablespoon chopped parsley1/4 teaspoon hing (asafoetida) PreparationIn a large bowl add yeast to water and let sit for 30 seconds. Add oil, spices, buttermilk, salt, and sugar. Gradually stir in flour and knead for 8 minutes. If too wet add a little more flour. Grease large bowl with a little oil or butter add dough. Cover and let rise in warm kitchen area until doubled in bulk...

serves 4 Ingredients8-ounce can pitted black olives (drained)1/2 pound hard Italian cheese (cut in 1/2 inch slices)3 medium size tomatoes (cut in eighths)3 tablespoons lemon juice2 teaspoons chopped fresh basil leaves1/2 teaspoon salt1/2 teaspoon black pepperpinch of hingserve with your choice of Santa Fe Olive Oil & Balsamic Company’s olive oil and balsamic PreparationIn a bowl combine all of the above ingredients and set in refrigerator for 1 hour before serving. This recipe originates from The Higher Taste cookbook

serves 4 Ingredients1 cup whipping cream1 cup yogurt (plain)2/3 cup sugarjuice from 1 lemon, or a teaspoon of Santa Fe Olive Oil & Balsamic Company’s Meyer Lemon Olive Oila drop of yellow food coloring (if desired)1 1/2 teaspoons grated lemon peel PreparationIn a bowl combine whipping cream and sugar. Whip with mixer on high speed until cream is stiff. Fold in lemon juice, yogurt and lemon peel. Add coloring at this time if desired. Put in freezer Stir every 45 minutes until frozen (about 5 hours). This recipe originates from The Higher Taste cookbook