Our Recipes

Ingredients1 1/2 cup ricotta cheese1/2 cup Santa Fe Olive Oil & Balsamic Company’s Arbequina EVOOAbout a 4-7 inch sprig of freshly picked basil, rinsed and dried (or a few leaves)1 clove fresh garlic, smashed (optional)1 tablespoon fresh squeezed lemon juice1 teaspoon sea salt or to tastefreshly grated pepper to tastepaprika to taste PreparationPlace the ingredients inside a food processor or blender and process until creamy and smooth in consistency. Adjust your seasoning to taste and for any unused, be sure to store tightly covered in the refrigerator for up to three days.

makes 4 servings Ingredients1 teaspoon mustard seeds2 large vine-ripened tomatoes2 tablespoons plain nonfat yogurt or mayonnaisesaltfreshly ground pepper1/2 tablespoon Santa Fe Olive Oil & Balsamic Company’s EVOO PreparationPreheat the oven to 400 F. Place a small pan over moderate heat. Add the mustard seeds; cover and fry until the seeds sputter and pop. Remove the pan from the heat. Halve the tomatoes and remove the seeds. Spread 1/2 tablespoon of yogurt over each half. Sprinkle with salt, pepper, and toasted mustard seeds. Drizzle with oil. Bake on a tray for 15 minutes, then broil until lightly browned. Serve hot, warm,...

Ingredients1/2 packet unflavored gelatin powder1 1/2 tablespoons cold water1 1/2 cups heavy cream, divided1 cup plain whole-milk yogurt1 teaspoon pure vanilla extract1/2 vanilla bean, split and seeds scraped1/3 cup sugar, plus 1 tablespoon4 cups sliced fresh strawberries 2 1/2 tablespoons balsamic vinegar1 tablespoon sugar1/4 teaspoon freshly ground black pepperFreshly grated lemon zest, for serving PreparationIn a small bowl, sprinkle the gelatin on 1 1/2 tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.In a medium bowl, whisk together 3/4 cup of the cream, the yogurt, vanilla extract, and vanilla bean seeds.Heat the...

Ingredients1 cup heavy cream1 cup granulated sugar2 tablespoons water, plus more for brushing4 tablespoons balsamic vinegar1 lemon, juiced1/2 teaspoon salt1 1/2 quarts vanilla ice cream PreparationBring cream just to a boil in a small saucepan over high heat. Reduce the heat to low and keep the cream warm. In a large saucepan over medium-high heat, dissolve the sugar with 2 tablespoons of water. As the sugar mixture begins to bubble, watch for crystals developing on the inside of the pan just above the liquid. Using a pastry brush dipped in water, brush the inside of the pan right above the...