Our Recipes

makes 6 servings Ingredients1 cup fine-grained semolina (pasta flour)1/2 tablespoon mustard seeds1 1/2 tablespoons Santa Fe Olive Oil & Balsamic Company’s olive oil2 red bell peppers, seeded, deribbed, and cut into thin strips3 small zucchini, cut into 2 x 1/4-inch strips20 snow peas, tailed and cut in half lengthwise1/2 teaspoon ground turmeric1 teaspoon salt2 cups water2 tablespoons chopped cilantro2 tablespoons fresh lime juice PreparationPlace the semolina in a large heavy frying pan over moderate heat. Stir-fry for 6 to 8 minutes, or until the grains darken a few shades. Transfer to a pyrex measuring cup and set aside.Place the mustard seeds in...

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...