Beef, Pork, and Lamb

Blackened Bleu Burgers

Applewood Bacon Wrapped Venison Loin w/ Raspberry Balsamic Sauce

1 venison loin, silverskin removed 200 mL AoO’s Raspberry Balsamic

1 C whole milk 3/4 C water

3-4 garlic cloves, crushed 1/4 stick butter

2 tsp pepper/pepper seasoning 1 lb Applewood bacon, sliced

1 bunch rosemary, leaves chopped S&P

Day before serving: cut venison loin in 1/2 and soak overnight in fridge w/ milk, garlic, pepper, and rosemary. To prep sauce, heat balsamic and water in sauce pan over med heat. When it starts to bubble, turn down heat and simmer until mix reduces by 1/4. Stir to keep from sticking. Swirl in butter, set aside and keep warm. Drain and discard milk from venison and pat dry. Lay out bacon on a cutting board, slightly overlapping strips. Place 1 loin on bacon and roll gently to form bacon wrapped loin. Use toothpicks to hold. Repeat w/ 2nd loin. Season with S&P. Season a lrg cast iron skillet w/ oil over med high heat. Place loin in hot skillet, seam side down. Sear 4-5 min (until bacon is crispy). Using tongs, turn loins in skillet until bacon is crispy on all sides. Cook to med rare and remove from heat. Let loins rest for 10, covered. Slice and serve w/ sauce

BBQ Pork Tenderloin in Blackberry Ginger Marinade

2 pork tenderloins

1 C AoO Blackberry Ginger Balsamic Vinegar 1 Tbsp AoO EVOO

large red onion, peeled and quartered 2 cloves of garlic, minced

2 lrg Portobello mushrooms 1/4 C chopped fresh scallions

Clean mushrooms w/ damp towel then remove stems, keeping caps whole. Mince stems and set aside for sauce. Mince garlic (fine) and set aside. Chop scallions and set aside.

Place tenderloins, onions, and caps in a lrg zip lock bag, add 1 C balsamic plus a few twists of fresh cracked pepper. Seal, toss back and forth lightly then place in fridge for 2-4 hrs. Remove from fridge at least 20 min before grilling to allow tenderloins to come to room temp so they cook evenly. Grill until done. Enjoy!

Beef, Pork, and Lamb Dishes

Maple Balsamic and Apple Meatball Kabobs

1 C soft whole wheat bread crumbs 1/4 tsp each salt & pepper

1/4 C grated Parmesan cheese 1 lbs uncooked ground turkey

1 egg, lightly beaten 2 Tbsp AoO's EVOO

1 med apple, cored & shredded 1/2 C apple juice or cider

1 Tbsp Dijon mustard 1/4 C maple syrup

1 Tbsp chopped fresh parsley 1 Tbsp AoO's Maple Balsamic

1. In a large bowl combine bread crumbs, cheese, egg, apple, mustard, parsley, salt, and pepper. Mix well. Add turkey and mix to just combine. Shape into 12-2-inch meatballs.

2. In a large skillet, heat oil over med heat. Add meatballs. Cook about 15 mins or until cooked through (165 degree F.), turning frequently to brown evenly. (Or, make 24 1-1/4-inch meatballs and cook for 12 minutes.)

3. Meanwhile, prepare glaze. In small saucepan combine juice, syrup, and vinegar. Bring to boil; reduce heat. Simmer, uncovered, for 15 min (until reduced by about 1/2 and slightly thickened,stirring occasionally.

4. Combine meatballs and glaze. Thread on skewers. 4 servings.

Savory Garlic Chile Rib-Eye

1/2 C AoO's Traditional Balsamic 1 tsp Worcestershire sauce

1/4 C soy sauce 1 tsp onion powder

3 Tbsp minced garlic 1 pinch cayenne pepper

2 Tbsp honey 2 tsp ground black pepper

2 Tbsp Baklouti Green Chile Olive Oil 2 (1/2 pound) rib-eye steaks

1/2 tsp Rustic Rockfire Sea Salt

In a med bowl, mix vinegar, soy sauce, garlic, honey, oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper. Place steaks in a shallow glass dish with marinade, and turn to coat. For optimum flavor, rub liquid into meat. Cover, and marinate in refrigerator for 1-2 days. Preheat grill for med-high to high heat. Lightly oil the grill grate. Grill steaks 7 min per side, or to desired doneness. Discard leftover marinade.

Espresso Balsamic Grilled Flank Steaks

1 flank steak, 1 1/2 - 2 lbs 1 tsp coarsely ground black peppe

2 Tbsp AoO Espresso Balsamic Vinegar 1 medium shallot

2 Tbsp dark brown sugar minced 2 cloves garlic, minced

1 1/2 Tbsp Dijon mustard 1/2 tsp kosher salt

2 Tbsp AoO bold Extra Virgin Olive Oil

Mix all ingredients well and place in ziplock bag or plastic container with up to 3 lbs of your favorite meat, poultry or vegetables. Refrigerate and marinate for 1-2 hours. Grill and enjoy!

Chipotle Island Pork w/ Sweet and Sassy Vegetables

2 lb. pork roast, cut in 1inch cubes

Salt and Pepper, to taste

Flour, for dusting pork cubes

1 each red, yellow and green bell pepper, sliced bite size

1 clove of garlic, chopped

1 can chunk pineapple, drained

1 C white wine or chicken stock

2 Tbsp AoO's Chipotle Olive Oil

1/4 C – 1/3 C AoO's Dark Chocolate Balsamic Vinegar

Dry pork and season with salt and pepper. Toss lightly in flour. Brown pork in 2 T. Chipotle Olive Oil in an oven safe pot. Remove Pork and de-glaze pan with wine/chicken broth. Add cut up vegetables and cook till they begin to soften. Add pork and pineapple back to pot and drizzle with Dark Chocolate Balsamic. Cover and bake at 300 degrees for 1 ½ hours.

Lamb Kebabs w/ Rosemary Grapefruit Marinade

1/2 C AoO’s Grapefruit White Balsamic

1/2 C AoO’s Rosemary Olive Oil

1 large red onion (1/4 C chopped + more for skewering)

2 cloves garlic, minced

1 tsp coarse salt

1/2 tsp fresh ground black pepper

1 lbs trimmed boneless lamb shoulder

1 bell pepper (seeded and cut into 1” pieces)

4 long skewers

In lrg 1-Gal Ziploc bag, combine 1st 8 ingredients; massage bag to mix thoroughly. Add lamb, mix to coat. refrigerate 30 mins-overnight. Add vegetables to bag, massage to coat w/ marinade. Thread lamb and vegetables alternately on skewers to fill. Discard used marinade. Grill skewers over med heat, cooking until lamb is just done and vegetables are tender.

Maple Balsamic Dijon Glazed Ham

2 lbs pearl onions 1/4 c butter, diced

1 C (packed) dark brown sugar 1 tsp salt

5 Tbsp AoO's Maple balsamic vinegar 1/4 tsp ground black pepper

3 Tbsp Gourmet Dijon 1 8- 10-lb half ham shank, cooked

Cook onions in lrg pot of boiling salted water 2 min; drain. Trim root ends, leaving base. Peel. Transfer to a 11x7x2"glass baking dish. Preheat oven to 325°. Combine sugar, vinegar, and mustard in bowl for glaze. Add 2/3 c glaze, butter, salt, pepper, and 1/2 c water; toss to coat. Cover with foil. Line lrg roasting pan w/ foil. Making 1/2" deep slits, score ham w/ diamond pattern. Place ham in pan and roast 45 min. Place onions in oven. Roast both for 25 min. Uncover onions. Continue roasting for 50 min. Baste ham with some glaze. Continue to roast both until deep brown and glazed, brushing ham with glaze every 10 min, abt 30 min longer. Transfer ham to large platter. Transfer onion mix to bowl. Serve ham, passing onion mixture separately.

Raspberry Balsamic Pork Chops

1 1/2 Tbsp AoO's Butter Olive Oil 1 tsp. dried sage

3 lbs. pork chops, 1 inch thick 1 tsp. sweet basil

1/2 C AoO's Rapsberry Balsamic 1 Tbsp fresh parsley

3 cloves garlic, crushed 1/2 C chicken stock

2 tomatoes, seeded and chopped S&P to taste

Heat oil in large skillet. Brown pork on each side. Pour off fat, reduce heat to med-low. Add 2 T vinegar and garlic. Cover, simmer 10 min. Remove pork to heated container, cover to keep warm. Add remaining vinegar, stir up bits from bottom of skillet. Raise heat and boil until vinegar is reduced to thick glaze. Add tomatoes, sage, basil, parsley and chicken stock. Boil until liquid is reduced to 1/2 of original volume. Season sauce w/ S&P. Spoon over chops.

Easy Weeknight Garlic Beef Tips

3 Tbsp cornstarch

3 Tbsp soy sauce

3 Tbsp AoO’s Garlic Olive Oil

3/4 lb beef tips

1-2 green peppers, sliced

1 onion, sliced

1 C beef broth

Brown rice (cooked as instructed)

Mix cornstarch, soy sauce, 1 T oil in a small baggie. Add meat and let marinade for at least 20 min. Brown meat in nonstick pan. Remove from pan and set aside. Cook green pepper and onion in 2 T oil. Add meat back in and add broth. Let simmer for 5 min and then serve over brown rice.

Pot Roast w/Cranberry Pear Sauce

1/2 C all-purpose Flour

1 1/2 C diced onions

1 tsp salt

1 C pomegranate juice

1/2 tsp pepper

2 tsp AoOCranberry Pear Balsamic

3 lbs boneless beef chuck roast

1 1/2 C dried Cranberries

1/4 C AoO Garlic Oil

1 Tbsp brown sugar

1 Tbsp Worcestershire sauce

Preheat oven to 350 F. Combine flour, salt & black pepper in shallow bowl. Pat roast dry. Dredge the roast in the flour mixture. Heat the Oil in large roasting pan over med-hi heat. Brown meat for 3-5 min each side. Remove roast to plate. Add onions to pan juices & cook 2 mins. Stir in pomegranate juice & 1/2 the cranberries, bring to boil & boil 1 min. Stir in brown sugar, Worcestershire & balsamic vinegar, stirring until sugar is dissolved. Return roast to pan, turning to coat w/sauce. Cover pan & place in oven. Roast for 1 hour 15min. Stir well & add remaining cranberries. Cover & continue cooking 20-30 min until roast is tender.

Black Cherry Balsamic Grill Sauce

(Great for beef, pork, duck, or lamb)

1/3 C AoO Black Cherry Balsamic
1/4 C AoO Garlic Olive Oil
1 Tbsp good quality Dijon style mustard
2 tsp kosher or sea salt

4 steaks or chops

Prepare the grill or broiler. In a medium bowl, whisk the mustard with the salt and balsamic until blended thoroughly. Slowly drizzle in the olive oil whisking quickly and continuously. The marinade should become thick and emulsified. In a sealable container or large zip lock bag, place up to four steaks/chops and thoroughly coat with the marinade. Refrigerate and marinate for 4-6 hours, turning the meat at least once during the process. Proceed with grilling or broiling the steaks/chops. After cooking, allow the meat to rest, loosely covered at room temperature for 10 minutes before serving.

Lamb Kebabs with Rosemary Grapefruit Marinade

1/2 C AoO’s Grapefruit White Balsamic

1/2 C AoO’s Rosemary Olive Oil

1 large red onion (1/4 C chopped + more for skewering)

2 cloves garlic, minced

1 tsp coarse salt

1/2 tsp fresh ground black pepper

1 lbs trimmed boneless lamb shoulder

1 bell pepper (seeded and cut into 1” pieces)

4 long skewers

vegetables alternately on skewers to fill. Discard used marinade. Grill skewers over med heat, cooking until lamb is just done and vegetables are tender.

Roast with Black Cherry Sauce

½ C AoO's Black Cherry Vinegar

1-2 lbs of Pork Chops or Tri-Tip Roast

1 1/2 C White Wine

Salt

Pepper

Brown meat in a pan with a small amount of Olive Oil. Transfer to a baking dish. Take 1 1/2 cups of white wine and deglaze the pan. Pour in ½ cup of Black Cherry Vinegar. Pour the sauce over the meat. Bake at 300 degrees for approximately 1 hour (varies by type of meat/roast). Season with salt and pepper.

Brined Pork Porterhouse with Fig Saba Sauce

Pork Fig Sauce

2 Tbsp Rustic Sea Salt 1 C AoO Saba

1 Tbsp sugar 8 oz dried Figs, stemmed & quartered

6 fresh sage leaves, torn 4 oz Pancetta, cut into 1/4 inch dice

3 cloves garlic, smashed AoO EVOO

2 bay leaves 2 cloves garlic, smashed

2-18oz Pork Porterhouse 2 sprigs fresh rosemary,finely chopped

Pinch of crushed red pepper 2 Tbsp AoO Red Wine Vinegar

AoO EVOO 1 C chicken stock

Kosher Salt

Directions

For the Pork: Combine the salt, sugar, sage, garlic, bay leaves and 2 qts. Submerge the pork in the pork in the brine and refrigerate for 24 hours before cooking. When ready to cook, remove the pork from the brine and discard brine. Let pork come to room temperature for 15 minutes before cooking. Pat dry.

For the sauce: Combine the saba and figs and let sit for 1 hour. Toss pancetta into small sauté pan, drizzle a little of oil in pan and bring the pan to a medium heat. When the pancetta starts to brown and crisp, toss in the garlic and rosemary and stir to combine. Add the Saba, figs and vinegar. Stir to combine and bring the mixture to a boil. Add the chicken stock and bring the mixture back to a boil and then reduce it to a simmer. Simmer the sauce until it becomes a chunky, saucy consistency. Season with salt.

Preheat the grill to medium-high heat.

Sprinkle the pork with crushed red pepper and a drizzle of oil. Grill the pork for 8 to 9 minutes on each side and 1 to 2 minutes standing it up on the fat edge to crisp that up. If the pork starts to burn, move it to a cooler spot on the grill.

Let the pork rest for 10 to 15 minutes after grilling.

Serve garnished with the sauce.

Braised Pork w/Red Apple Balsamic Glaze

3-lb Pork Classic Italian Herb Blend

2 Tbsp AoO Milanese Gremolata Oil 1/4 tsp salt

1 C onions, diced 1/4 tsp pepper

1 C green peppers, diced 1 can Petite Diced Tomatoes

1 Tbsp Fresh Garlic, diced 1 C AoO Red Apple Balsamic

Pre-heat oven to 375F. Place oil in large braising pan & bring to med/med high heat. Rub pork with the dry spices, place in pan. Brown on all sides. When browned, add onions, peppers, garlic & continue to sauté until vegetables begin to brown. Remove from heat, add the tomatoes & balsamic. Place cover on pan & place in pre-heated oven. Cook for 1 hour. Remove pan from oven. Turn pork over, baste w/juices, cover and return to oven. Cook for 20-30 minutes. Then test for doneness. The meat should pull freely from the bone. Taste the pan juices & adjust the seasonings if needed (salt, pepper, balsamic). If the meat is not tender yet, return to oven, check again in 15mins until the meat pulls freely from bones. Depending on the size, the total cooking process may take up to 2 hours. Allow pork to rest for 10 minutes.

When pork is ready, slice and place on a serving platter and cover with the pan juices. Enjoy!!

Pot Roast w/Cranberry Pear Sauce

1/2 C all-purpose Flour 1 1/2 C diced onions

1 tsp salt 1 C pomegranate juice

1/2 tsp pepper 2 tsp AoO Cranberry Pear Balsamic

3 lbs boneless beef chuck roast 1 1/2 C dried Cranberries

1/4 C AoO Garlic Oil 1 Tbsp brown sugar

1 Tbsp Worcestershire sauce

Preheat oven to 350 F. Combine flour, salt & black pepper in shallow bowl. Pat roast dry. Dredge the roast in the flour mixture. Heat the Oil in large roasting pan over med-hi heat. Brown meat for 3-5 min each side. Remove roast to plate. Add onions to pan juices & cook 2 mins. Stir in pomegranate juice & 1/2 the cranberries, bring to boil & boil 1 min. Stir in brown sugar, Worcestershire & Pomegranate balsamic vinegar, stirring until sugar is dissolved. Return roast to pan, turning to coat w/sauce. Cover pan & place in oven. Roast for 1 hour 15min. Stir well & add remaining cranberries. Cover & continue cooking 20-30 min until roast is tender.

Maple Glazed Ham

1 - bone-in skinless smoked ham, shank or butt end portion, 6-8 lbs.

1 C AoO Maple Balsamic

2 Tbsp Dijon or grainy mustard

Preheat the oven to 325.

Line a large roasting pan with foil. With a sharp knife, score the fat all over the ham in a diamond pattern. Place the ham, cut side down, in the roasting pan and cover tightly with foil. Bake for 1 hour.

Meanwhile, reduce the balsamic to 1/2 cup, by gently simmering it in a medium sauce pan set over low heat. This process should be done slowly, taking approximately 25-30 minutes to complete. When the balsamic has become thick and syrupy and is reduced by half, remove from heat and whisk in the Dijon mustard.

After baking for an hour, remove the ham from the oven and increase the oven temperature to 350. Using a pastry brush, liberally apply the balsamic glaze all over the ham, paying special attention to working it in to the scored portions. Cover just the shank end with a small piece of foil to prevent it from burning. Return the uncovered ham to the oven and roast for approximately 35 minutes, or until the glaze has caramelized and the ham is golden brown.

Sous-Vide NY Strip Marinated with Olive Wood Smoked

Black Cherry Balsamic Glazed and Grilled Rib Eye Steak

4 - 2" thick steaks: use either strip, porterhouse, t-bone or tenderloin steaks weighing about 8 oz. each
Kosher salt and freshly ground black pepper
4 sprigs thyme or rosemary (optional)
2 garlic cloves (optional)
2 shallots, thinly sliced (optional)
3 Tbsp AoO Olive Wood Smoked Olive Oil

Directions

Set the Sous-Vide cooker to 130ºF (54.4ºC). If not using a Sous-Vide, see below.

Generously season the steaks with salt and pepper. Place 2 tablespoons smoked olive oil, shallots, rosemary, and garlic if using into resealable or vacuum sealing bags. Place the steaks in a one large or two medium zipper lock or vacuum seal bags and seal.

Following the operating instructions for your Sous-Vide cooker, place the bag(s) in the water bath and set the timer for 2 hours.

After 2 hours, remove the bag from the water bath and remove the steaks from the bags and dry well with paper towels.

Heat a large cast iron skillet or grill pan over high heat. Rub the dried steaks with remaining tablespoon of smoked olive oil. Add the steaks to the hot pan and sear until well-browned, about 30 seconds per side. Transfer steak to a cutting board and let rest for 5 minutes. Serve.

If you would like to make this recipe without a Sous-Vide cooker, then simply follow the directions to marinate the steaks in a sealable bag for 2 hours. After 2 hours, remove the steaks and prepare your grill. Grill to desired doneness.

Serves 4

Balsamic Roast Beef

4 pounds chuck (boneless roast, or round roast)

1 C beef broth

1/2 C Traditional balsamic vinegar

1 Tbsp worcestershire sauce

1 Tbsp soy sauce

1 Tbsp honey

1/2 tsp red pepper flakes

4 cloves garlic (chopped)

Place roast beef into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)

Once roast beef has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ - ½ cup of gravy over roast beef.

Store remaining gravy in an airtight container in the refrigerator for another use.

1/3 C AoO Black Cherry Balsamic
1/4 C AoO Garlic Olive Oil
1 Tbsp good quality Dijon style mustard
2 tsp kosher or sea salt

Prepare the grill or broiler. In a medium bowl, whisk the mustard with the salt, and balsamic until blended thoroughly. Slowly drizzle in the olive oil whisking quickly and continuously. The marinade should become thick and emulsified. In a seal-able container or large zip lock bag, place up to four rib-eye steaks and thoroughly coat with the marinade. Refrigerate and marinate for 4-6 hours, turning the steaks at least once during the process.

Proceed with grilling or broiling the steaks. After cooking, allow the steaks to rest, loosely covered at room temperature for 10 minutes before serving.

2 pounds boneless sirloin steak

1/4 C bourbon whiskey

1/4 C AoO Traditional balsamic vinegar

1 Tbsp AoO Garlic olive oil

1 Tbsp dijon mustard

1 Tbsp brown sugar

ground pepper (Fresh, to taste)

Wiskey Balsamic Steak

Garlic Balsamic Tenderloin

1 pork tenderloin

1 Tbsp AoO Garlic olive oil

1 Tbsp AoO Traditional Balsamic Vinegar

2 cloves crushed garlic

1 tsp kosher salt

1/4 tsp pepper

Cut sirloin into serving sized pieces and place in a gallon sized plastic storage bag.

In a small bowl or measuring cup, whisk together the whiskey, balsamic vinegar, olive oil, Dijon, and brown sugar. Pour over the sirloin; seal the bag and turn it over a few times to distribute marinade. Refrigerate for at least 2 hours but no more than 4 hours.

Grill over medium heat for 8 to 10 minutes per side for medium rare to medium, depending on thickness of steaks. Season steaks with fresh ground pepper, to taste, while on the grill. Remove from heat and allow to sit for 5 to 10 minutes before serving.

Pork Chops with Mustard and Balsamic

Start with pork tenderloin, remove the silverskin and trim off any trim-able fat.2

To a 1-gallon zip lock bag add 1 T olive oil, 1 T of a good balsamic vinegar, two cloves garlic – crushed, one t kosher salt and 1/4 t pepper. Add the tenderloin and refrigerate for 1 hour or more. Overnight is OK.

Preheat grill to medium to medium-high (surface temperature of 400 to 450). Move tenderloin from the bag to a well cleaned and oiled grill. Do not rinse.

I think of a pork tenderloin as three sided. Grill about 4-5 minutes per side then continues to rotate every 3-4 minutes until internal temperature of 150. About 25 minutes total grill time but may vary some due to exact grill temperature and size of tenderloin. Let rest for 10 minutes before cutting.

Add all the ingredients (minus pork chops) to a bowl and whisk until the mixture begins to emulsify.

Add the pork chops to the same casserole dish you'll use to bake them and pour the marinade over the pork chops. Make sure you rub all it all over them. Cover with plastic wrap and refrigerate for at least 1 hour to overnight. You could prepare these the night before and bake them when you come home from work.

Preheat oven to 425 F degrees.

Remove plastic wrap from casserole dish and bake them for about 45 minutes or until done.

Meatballs Ragu

1 1/2 lbs ground chuck

1/2 lbs bacon or pancetta minced

1 1/4 C minced flat leaf parsley

2 Tbsp Classic Italian Seasoning

1 C dried bread crumbs

2/3 C ricotta, drained well

3 eggs. lightly beaten

2 Tbsp milk

6 Tbsp AoO Tuscan Herb Olive Oil

1/4 C dry red wine

4 C tomato puree

1 can beef stock

finely grated parmesan cheese

Salt and pepper

Preheat oven to 300'.

In a large bowl, combine the beef, pancetta, or bacon, Italian seasoning bread crumbs, and season with salt. Using your fingers, mix the ingredients gently until combined, then set aside. In a medium bowl, whisk together the ricotta, milk, and eggs until smooth, then add to the meat mixture and gently mix until incorporated. Refrigerate the mixture for about 1 hour.

Grease 2 high rimmed baking sheets. Using a 2oz ice cream scoop, measure out each meat ball and form into balls. Place on baking sheets.

In a large skillet, add 3 tbsp Tuscan Oil, brown the meatballs, turning every few minutes, about 10 minutes each batch. When done, transfer to a plate.

Add meatballs back to skillet along with any juices, and wine, cooking on high heat for 2 minutes. Add in tomatoe puree and beef stock, bring to a boil with a tightly closed lid. Add back to the baking sheets, bake for and hour and a half until meatballs have absorbed most of the sauce.

Divide into 6 bowls and top with parmesan cheese.

6 pork chops

1/4 C AoO EVOO

2 Tbsp whole grain mustard (I used Dijon Wholegrain Mustard)

1/4 C your choice balsamic vinegar (such as Maple, or Traditional)

1 tsp fresh rosemary (or dry, coarsely chopped)

salt

pepper

1 lb. 90% ground beef

1 egg, beaten

3 Tbsp AoO Garlic olive oil

3 Tbsp dijon mustard

1tsp salt

1 tsp pepper

1 tsp worchtershire

8 oz blue cheese, crumbled

6 toasted hamburger buns

In a large bowl, add beaten egg,garlic oil, 1 tablespoon Dijon mustard, salt, pepper, and Worchester and mix until incorporated. Add beef and stir in gently with a fork, being careful not to compress the meat. Divide the mixture into 6 portions and shape into approximately 3 1/2-inch wide patties. Brush each side of the patties with remaining mustard.

Place burgers on skillet / grill and cook for 3-4 minutes, until the mustard forms a golden crust. Flip, top with blue cheese, then cook approximately 3 additional minutes, longer if you prefer the burgers more well done. During the last moments of cooking, place the skillet under the oven broiler for 30 seconds to finish melting the blue cheese.

Balsamic Seasoned Pork Loin

2 Tbsp paprika.

2 Tbsp crushed black pepper.

2 Tbsp kosher salt.

1 Tbsp granulated garlic.

1 Tbsp granulated onion.

1 Tbsp crushed coriander.

1 Tbsp dill.

1 Tbsp crushed red pepper flakes.

1/2 C AoO EVOO

1/2 C AoO Traditional Balsamic

2 lbs boneless pork loin

Dissolve 2 tbsp. steak seasoning in balsamic vinegar, then stir in olive oil. Store rest of seasoning in airtight container for future use. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight.

Preheat oven to 350'.

Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving.

Provelone Sliders with Balsamic Onions

2 lb. ground beef (20% fat)

Kosher salt, freshly ground pepper

4 slices sharp provolone cheese, torn in half

8 potato slider buns

1 large red onion, very thinly sliced into rounds

3 Tbsp AoO Traditional Balsamic vinegar

1 tsp sugar

.Divide ground beef into 8 portions, flattening into patties and seasoning with salt and pepper.

Grill or pan fry until desired doneness, topping with cheese to melt. Grill cut side of buns until charred around the edges.

Toss onion with vinegar, sugar, and a pinch of salt in a medium bowl and let sit, squeezing onions occasionally to soften slightly, 5 minutes.

build burgers and enjoy

Balsamic Glazed Oven Baked Ribs

2 spare-rib racks, the smallest you can find 5 to 6 pounds total

2 Tbsp AoO Garlic Olive Oil

Kosher salt

4 large flat-leaf parsley sprigs

4 thyme sprigs

To prepare the ribs, heat the oven to 350 degrees.

Spread a 24-inch sheet of heavy-duty aluminum foil, shiny side up, on a work surface. Place one rack on top, rub it all over with oil, and generously season both sides with salt. Place 2 parsley sprigs under the concave side of the rack and 2 thyme sprigs on top. Wrap the ribs in the foil, pleating the edges to seal well. Repeat with the second rack. Place the rib packets in a large roasting pan.

Roast the ribs for 30 minutes, then reduce the temperature to 250 degrees. Cook 1 1/2 to 2 hours more, until the meat has shrunk back from the ends of the bones by 1/4 to 1/2 inch and the ribs are tender enough to pull apart with your fingers.

BBQ Sauce

1 C AoO Traditional Balsamic vinegar

1 C ketchup

6 ounces (1/2 can) your favorite beer

¼ C honey

3Tbsp grainy mustard

1 Tbsp molasses

1 ½ tspWorcestershire sauce

¼ C dark brown sugar, or to taste

½ red onion, diced

1 large clove garlic, minced

Rustic Applewood Smoked Sea Salt

Meanwhile, prepare the barbecue sauce. Place the balsamic vinegar in a large nonreactive saucepan. Bring to a boil over medium heat and cook until reduced by a third. Add the remaining barbecue sauce ingredients with 1/4 cup water, bring back to a boil, then reduce the heat to low and simmer until thick, 30 to 40 minutes. If the sauce starts to thicken too much, add a little water. The sauce should be highly seasoned; adjust to taste by adding vinegar, brown sugar or salt.

Remove the ribs from the oven and let cool briefly, then open the foil, being careful of the escaping steam. Transfer the ribs to a baking sheet. Turn on the broiler or raise the oven to 450 degrees.

Slather the ribs on both sides with the barbecue sauce. Broil the ribs until the sauce sizzles and browns, 2 to 4 minutes on each side. Alternatively, bake in the oven 8 to 12 minutes. Baste with the barbecue sauce and serve at once with any remaining sauce on the side.

Balsamic and Burbon Filet Mignon

1 oz AoO Traditional 18 Year Aged Balsamic vinegar

1 oz bourbon

1 oz worcestershire sauce

4 Tbsp AoO Butter Olive Oil, divided in half

2 filet mignon

12-15 crimini mushrooms, thinly sliced

1 Tbsp fresh thyme leaves

Combine balsamic vinegar, bourbon and Worcestershire sauce in a small bowl.

Rinse and pat dry filet mignon and place in a shallow dish. Pour half of the marinade over the steaks (you'll use the other half with the mushrooms), turning to coat.

Place in the refrigerator for an hour, turning after 30 minutes. (I cut the steaks in half horizontally to reduce cooking time.)

Pre-heat oven to 425 degrees.

In a cast iron skillet or other oven-proof pan, melt 2 tbsp olive oil over medium high heat.

Place steaks in the skillet and allow to sear, untouched, 3 minutes. Discard the marinade in the dish the steaks were in.

Turn steaks and remove from heat.. Place the skillet in the oven for 15-20 minutes, depending on the thickness of the steak.

While the steaks finish, melt remaining 2 tbs olive oil in a saute pan over medium heat.

Add mushrooms and saute until soft, 5 minutes. Pour half of the remaining marinade over the mushrooms, add thyme, reduce heat and continue to saute 6-8 minutes.

Easy Tacos

2 Tbsp AoO Chipotle Oil

1 medium-size yellow onion, peeled and diced

4 cloves garlic, peeled and minced

2 pounds ground beef

2 Tbsp chile powder

1 Tbsp ground cumin

2 tsp kosher salt, or to taste

2 tsp freshly ground black pepper, to taste

2 tsp cornstarch

2 tsp smoked paprika (or substitute hot or sweet paprika)

1 tsp crushed red-pepper flakes, or to taste

1 C chicken broth or beef broth, low-sodium if store-bought

12-18 hard taco shells

Toppings: grated cheese, sliced jalapeños, chopped tomatoes, shredded lettuce, sour cream, guacamole, etc.

Place a large skillet over medium-high heat, and add the oil. When it begins to shimmer, add the onion, and cook until softened and starting to brown, approximately 5 to 7 minutes.

Add the garlic, and cook for a minute or so to soften, and then the ground beef. Cook until the beef is starting to brown, stirring and chopping with a spoon to break up the meat, approximately 5 to 7 minutes. Pour off excess fat, leaving only a tablespoon or two in the pan.

Heat oven to 325. Add the chile powder, cumin, salt, pepper, cornstarch, paprika and red-pepper flakes, and stir to combine. Add the broth, stir, bring to a simmer and cook uncovered until the sauce has thickened slightly, approximately 4 to 5 minutes.

As sauce cooks, place taco shells on a sheet pan, and toast in oven until they are crisp and smell nutty. Serve a few tablespoons of meat in each taco, along with whatever toppings you like.

Honey Mustard Glazed Ribs

1/2 C AoO Honey & Ginger Balsamic Vinegar

2 Tbsp. light brown sugar

1/3 C clover honey

3 heaping Tbsp prepared mustard

salt and freshly ground black pepper

Ribs

2 racks St. Louis style/country style pork ribs (12 ribs

each)

4 Tbsp mild AoO EVOO

salt and freshly ground black pepper

1 C soy sauce

4 C water

2 to 3-inch piece ginger, skin-on and sliced

Honey-Mustard Glaze:

Combine balsamic vinegar and brown sugar in small

saucepan over high heat and cook, stirring occasionally,

until the sugar is completely dissolved and mixture reduces

slightly, about 5 minutes.

Remove from the heat and whisk in honey and mustard

and season with salt and pepper, to taste. Let cool to room

temperature.

Ribs

Preheat the oven to 500 degrees F.

Brush the pork racks on both sides with extra virgin olive

oil and season with salt and pepper, to taste.

In a saucepan over medium-high heat, combine soy sauce,

4 cups of water and the ginger and bring to a boil.

Pour the mixture into the bottom of a roasting pan, fitted

with a rack, and arrange the ribs on the rack. Wrap pan with

foil and roast until the ribs are tender, about 1 1/2 hours.

Remove the ribs from the oven and transfer to baking

sheets lined with foil or parchment paper. Turn on the broiler

and heat for 3 to 5 minutes. Brush the ribs heavily on the top

side with some of the glaze. Cook ribs under broiler and broil

until golden brown and a crust has formed.

Remove from the oven to a cutting board and brush with

more of the glaze. Let rest 10 minutes before slicing. Arrange

the ribs on a platter and serve.

Chipotle Rubbed Steaks

4 cloves garlic, peeled

1 C loosely packed cilantro, including stems

1/4 C AoO Chipotle Olive Oil

2 Tbsp ground cumin

1 Tbsp mustard powder

2 Tbsp ground coriander

2 Tbsp salt

2 Tbsp ground black pepper

¼ C fresh lime juice (from 2 limes)

2 rib-eye steaks, each 2 inches thick and about 1 pound

FOR THE CILANTRO-LIME BUTTER:

4 Tbsp butter, softened

2 Tbsp minced cilantro leaves

1 clove garlic, minced

2 Tbsp lime juice (from 1 lime)

1 tsp freshly ground black pepper

Build a fire in your grill; if using a gas grill, turn both burners to high.

Put all spice paste ingredients in a food processor and purée. Rub steaks all over with paste (it will be rather thick) and set aside.

Combine ingredients for cilantro-lime butter in a small bowl and mash with a spoon until well mixed and an even consistency.

When all coals are covered with gray ash and fire is medium hot (you can hold your hand 5 inches above grill for 3 to 4 seconds), put steaks on grill directly over coals and cook until well seared, about 7 minutes. Turn and cook another 7 to 10 minutes for medium rare. Remove from heat, top each steak with a couple tablespoons of butter, and serve.

Grilled Lamb Chops With Rouille and Cherry Tomatoes

Large pinch saffron

2 garlic cloves, minced

⅛ tsp kosher salt, more to taste

Large pinch cayenne pepper, or to taste

1 large egg yolk

½ C AoO EVOO, more for serving

1 tsp tomato paste

6 lamb loin chops, 2 inches thick (4 to 6 ounces each)

Freshly ground black pepper

1 pint cherry tomatoes

1 Tbsp chopped fresh celery leaves or chives

½ tsp AoO Sherry or AoO Red Wine Vinegar

For rouille: Using a mortar and pestle or food processor, pound or pulse saffron until bruised and fragrant. Mix in a half teaspoon of boiling water and let sit for 5 minutes. Add garlic, salt and cayenne and pound or pulse until a paste forms.

Mix in the egg yolk until thoroughly combined. While pounding and stirring constantly (or with food processor on), slowly drizzle in the olive oil. When oil is fully emulsified, stir in tomato paste. Add more salt and cayenne if necessary.

Light grill. Season lamb chops with salt and pepper, and coat with rouille. Allow lamb to rest at room temperature while grill heats up.

Halve cherry tomatoes and sprinkle with salt. Toss with celery leaves or chives and vinegar.

Grill lamb chops to taste, about 2 to 3 minutes a side for medium rare. Brush bread slices with oil and grill until toasted, about 30 seconds a side. Serve lamb with more rouille drizzled on top, and grilled bread and tomatoes on the side.

Grilled Pork Loin with Wine and Sea Salt

2 C AoO White Wine Vinegar

¾ C coarse Rustic Himalayan Sea Salt

8 thyme sprigs, leaves stripped (about 2 tablespoons leaves)

2 strips lemon zest, finely chopped

1 C sugar

1 (3 and 1/2-pound) center-cut boneless pork loin, patted dry

In a medium heavy-bottomed saucepan over medium heat, simmer vinegar until it is reduced by half, 20 to 30 minutes; adjust heat to low and continue to cook down to 2 tablespoons. Cool completely.

In a food processor combine salt, thyme leaves, lemon zest and wine reduction. Pulse 2 or 3 times. Add sugar and pulse again until mixture has the consistency of damp sand. If your mixture is moister, spread it evenly on a sheet pan and leave it out on the counter for several hours or overnight.

Place pork in a baking pan. Spread about 1/2 cup of the salt rub all over the pork (reserve remaining rub for another use; it will keep for a month in the fridge). Cover tightly with plastic wrap and refrigerate for at least 3 hours or overnight.

Light the grill for high-heat indirect cooking, piling charcoal on one side of the grill and leaving other side unlighted. (For gas grills, turn on the heat on one side of the grill only.) Spread a piece of foil or place a disposable metal roasting pan underneath grill on the unlighted side to catch any drips. Place pork on the grill over the foil. Cover grill and cook, turning every half hour until meat reaches 140 degrees, from 1 hour to 90 minutes. Transfer to a cutting board and let rest 10 minutes before carving.

Grilled Garlicky Lamb Shoulder Chops with Sherry Vinegar and Radicchio

2 Tbsp AoO Extra Virgin Olive Oil, more for oiling grill

4 1-inch-thick bone-in lamb shoulder chops, about 10 ounces each

Rustic Pink Himalayn Sea Salt

Freshly ground black pepper

2 large heads radicchio, outer leaves removed

1 ½ Tbsp AoO Sherry Vinegar

2 garlic cloves, finely chopped

2 tsp fresh chopped sage, more for garnish

Preheat grill and oil grate (or preheat a grill pan or broiler). Season chops generously with salt and pepper.

Leaving core and bottom intact, quarter radicchio lengthwise. Place in a bowl and toss gently with 2 tablespoons oil and salt and pepper to taste.

Place chops and radicchio on grill. Cook chops until browned and cooked to desired doneness, about 4 minutes a side for medium-rare. Cook radicchio until tender and slightly caramelized, about 3 minutes a side.

While lamb cooks, stir together the vinegar, garlic and 2 teaspoons sage. Season with salt and pepper to taste.

Transfer lamb chops and radicchio to individual serving plates and season with salt. Spoon some vinegar mixture over each chop. Garnish with additional sage and serve.

Grilled Pork Chops with Cherry Sauce

4 pork loin chops, preferably bone-inand at least 1 inch thick

1 Tbsp minced fresh rosemary

1 tsp salt, plus more for the sauce

1 tsp freshly ground black pepper, plus more for the sauce

1 tsp finely minced garlic

3 Tbsp AoO Butter Olive Oil

1 Tbsp minced shallot

1 C cherries, stemmed, pittedand halved

½ C AoO Black Cherry Balsamic

Pat the chops dry, and rub them all over with a mixture of the rosemary, salt, pepper and garlic. Cover, and marinate for up to 2 hours at room temperature, or overnight in the refrigerator. Bring the chops back to room temperature before grilling.

Heat one side of a charcoal or gas grill, and put the rack about 4 inches from the heat source. Cook the chops over the hottest part of the fi re until well seared on both sides, about 3 or 4 minutes per side. Move them to the cool part of the grill, cover and cook until done, anywhere from 1 to 10 minutes, depending on the heat of the fi re and the thickness of the chops. The pork is done when it’s just fi rm to the touch, its juices run just slightly pink and the meat is rosy in the center, or when an instant-read thermometer registers 135 degrees in the thickest part of the chop (the temperature will continue to rise as the chops rest). Transfer them to a platter, cover loosely with aluminum foil and let them rest while you make the sauce.

Put 1 tablespoon of the butter olive oil in a skillet over medium-high heat. Add the shallots, and cook until soft, 2 or 3 minutes. Add the cherries, balsamic and whatever juices have accumulated around the pork chops; cook, stirring occasionally, until the liquid reduces into a thin syrup, 5 or 6 minutes. Stir in the remaining 2 tablespoons butter olive oil, a little at a time, until it’s incorporated into the sauce. Season with salt and pepper. Pour the sauce over the chops, and serve.

Blackberry Balsamic BBQ Ribs

For the Ribs:

2 racks baby back ribs

1 Tbsp.paprika

1Tbsp each chili powder,onion powder

1 Tbsp each garlic powder, and cumin

2 Tbsp kosher salt

1 tsp cayenne pepper and black pepper

Blackberry Balsamic Barbecue Sauce:

2 C blackberries (fresh or frozen works), 1 cup honey

2/3 C AoO Blackberry Ginger Balsamic

1/2 tsp red pepper flakes or 1/2 tsp cayenne pepper,

1/3 C diced shallots, 2 cloves garlic, minced

1 Tbsp molasses,

1/4 tsp ground pepper, 1 tsp. kosher salt.

Preheat the oven to 300 degrees F

Adjust your oven rack to the center of oven.

Combine the seasonings in a small bowl and mix well with

a spoon or small whisk. Sprinkle the rub generously on both

sides of the baby back ribs. Place the ribs bone side down on

a baking sheet and bake for about 2 hrs, or until the ribs

are slack when you lift them and the meat is almost ready

to fall off the bone

While the ribs are in the oven...

In medium saucepan over medium heat, stir in blackberries,

honey and Blackberry Ginger Balsamic.

Bring to a boil, then lower heat to a simmer, and cook 5

mins. until blackberries have burst andreleased their juices.

Add the red pepper flakes, or cayenne pepper in increments

to test spice amounts. Continue with shallots about 5-7 mins.

Mash berries with fork for a smooth consistency. You may aslo

use a masher or immersion blender.

Stir in molasses, salt and pepper, and continue simmering

the sauce until it has thickened, about 15-20 minutes. Adjust the

seasoning if necessary.

Remove from heat and let it cool; thickens as it sits. The sauce

may be used right away or stored in an airtight containerin the

refrigerator after cooling completely.

Preheat grill to medium -high. Continue to cook ribs in oven until

tender, remove from oven. Brush both sides of ribs with barbecue

sauce. Reserve extra sauce for serving.

Cook ribs on the grill, for 5 minutes,or until the ribs are

caramelized, turning periodcally. Place ribs oncutting board and

brush with more sauce. Let it sit for about 5-10 minutes, then

cut the ribs. Serve immediately.

Blue Cheese Steak

1 C AoO Traditional Balsamic glaze
4 (5-7 ounce) steaks, such as filet mignon, rib eye, etc.
salt and pepper
4 oz Ashe County Blue Marble Cheese
1 pound cherry tomatoes

Turn grill to high heat.

In a saucepan, warm AoO Traditional Balsamic Glaz.

Stir occasionally. Don’t let it burn! Let the balsamic keep

warm while you prepare the meat.

Generously salt and pepper both sides of each steak.

Add the steaks to the grill and cook for 3-5 minutes.

Flip and cook for another 3-5 minutes. Add the blue

cheese for the last minute of grill time, so that it melts

slightly. (The times will depend on the size of your steaks

and how well done you like them)

Remove from the grill and let rest for about 3 minutes

before serving. Drizzle each steak with balsamic reduction.

Basil Burgers

1 lb. ground beef
3 Tbsp AoO Basil Olive Oil
1 large egg, beaten
½ tsp garlic powder
½ tsp cumin

Toppings

Cheddar cheese slices

cooked bacon

tomato slices

avocado slices

lettuce

Chipotle Lime Coleslaw (in Salads)

In large bowl combine ground beef,,

egg, garlic powder and cumin. Then divide the mixture into

5-6 (depending on how big you want your patties) balls.

Using the palm of your hand, squish the ball to form the

patty. (About ½ inch thick).With your thumb, press an indention in the middle of the patty so the hamburger cooks through evenly.

Grill patties over medium-hi gh heat for 6-7 mins. before

flipping and cooking for 5 minutes. Place a slice of cheese

over the patty and continue to cook for an additional 2

mins.

Remove patties from heat.

Assemble the cheeseburgers by adding the desired

toppings and enjoy!

Tuscan Herb Italian Beef Sandwiches

5-6 pound chuck roast

12 cloves garlic sliced in half

1 tsp dried oregano

1 tsp dried red pepper flakes

sea salt and fresh ground pepper to taste

1/4 C Tuscan Herb Olive Oil

2 C beef stock or broth

pickled vegetables or Sweet and Spicy Pickled Peppers (in Appitizers)

Preheat the oven to 425. Cut 24 slits in to all sides of the roast and insert garlic slivers in to each slit. Liberally slather the roast with Tuscan Herb Olive Oil and coat with a blend of dried oregano, red pepper flakes, and salt. Place the roast onto a rack set in a roasting pan. Roast at 425 F. in the center of the oven for 20 minutes, and then add the beef stock to the roasting pan. Cover the roast with foil and reduce the heat to 300 F.. Slow roast for an additional 3 hours covered with foil.

This roast is delicious on its own. However, you can also slice it paper thin for Italian Beef Sandwiches. Serve the warm sliced meat dunked in to the seasoned roasting broth, on sturdy rolls with pickled vegetables and or peppers and a drizzle of Tuscan Herb Olive Oil to finish.

Apricot Balsamic Pork Tenderloin

2/3 C smooth apricot preserves

1/4 C AoO Blenheim Apricot Balsamic

2 Tbsp lemon juice

1 Tbsp AoO Herbes de Provence Olive Oil

Rustic Sea Salt & freshly ground black pepper

1.25 pound pork tenderloin, trimmed of excess fat & silverskin

Preheat oven to 425 degrees F.

Combine the preserves, vinegar, lemon juice & Olive Oil in a small pot. Bring to a simmer over medium heat and keep it at a hearty simmer for about 10 minutes, until thickened. Season to taste with salt and pepper. Pour some of the glaze into a small bowl for serving (this way it won't get contaminated when you're glazing the pork).

Place the pork on a parchment lined baking sheet and season all over with salt and pepper. Brush generously on all sides with the glaze and bake for about 15 minutes, or until the pork registers 140-145 on a meat thermometer. (The temp will go up a few more degrees after you take it out of the oven.) Let the pork rest for at least 10 minutes before slicing. Serve with additional glaze.

Red Apple Glazed Pork Chops

1/2 C AoO Red Apple Balsamic

1/3 C Brown Sugar (Packed)

1/3 C Apple Cider or Apple Juice

2 Tbsp Dijon Mustard

1 Tbsp Soy Sauce

pinch Cayenne Pepper

4 Boneless, Center-Cut Pork Loin Chops

1 Tbsp AoO your choice robust EVOO

dash Rustic Sea Salt

dash Pepper

Combine first six ingredients in medium bowl; mix thoroughly and set aside.

Trim chops and slash through fat and silver skin with sharp knife, making 2 cuts about 2 inches apart in each chop (do not cut into meat of chops). Pat chops dry with paper towels; season with salt and pepper
Heat oil in heavy-bottomed 12-inch skillet over medium-high heat. Add pork to skillet and cook until well
browned, 4 to 6 minutes. Turn chops and cook 1 minute longer; transfer chops to plate and pour off any oil in
skillet. Return chops to skillet, browned side up, add glaze mixture; cook over medium heat until center of chops registers 140 degrees on instant-read thermometer, 5 to 8 minutes. Remove skillet from heat; transfer chops to clean platter, tent with foil, and let rest 5 minutes.

When chops have rested, add any accumulated juices to skillet and set over medium heat. Simmer, whisking constantly, until glaze is thick and color of dark caramel, 2 to 6 minutes. Return chops to skillet; turn to coat both sides with glaze. Transfer chops back to platter, browned side up, and spread remaining glaze over chops. Serve immediately.

Meatloaf

1 Tbsp AoOTuscan Herb Olive Oil

3/4 onion, minced

1 1/2 tsp salt

1 1/2 tsp freshly ground black pepper

2 lbs ground beef

1 Tbsp garlic powder

3/4 C Italian bread crumbs

1 egg, slightly beaten

1 tsp Worcestershire sauce

2 Tbsp minced fresh parsley

5 Tbsp AoO Traditional Balsamic Vinegar

1 (15 oz.) can tomato sauce

1/4 C milk

Preheat oven to 350 degrees.

Put Tuscan Herb Olive Oil in skillet and cook onions until translucent and tender. Remove from heat and season with salt and pepper. Set aside.

In a large bowl, add ground beef, onions, garlic powder, bread crumbs, egg, Worcestershire sauce, parsley and 2 Tbs. Traditional Balsamic vinegar. Add to this 1/2 can tomato sauce. Slowly add milk, 1 tablespoon at a time as needed to keep the meatloaf moist but not soggy. Mold into a 5" x 9" loaf pan. Bake for 40 minutes.

Increase oven to 400 degrees and bake for another 15 minutes. The internal temperature of the meatloaf should be around 160 degrees.

In a small bowl, mix the rest of the tomato sauce with the remaining 3 Tbs. of Traditional Balsamic Vinegar. Pour this over the meatloaf and continue baking another 10 minutes. Serve hot.

Mushroom Sausage Gnocchi

1 1lb bag of gnocchi 1 1lb roll mild Italian sausage

1 pint sliced crimini mushrooms 1 C frozen Green Peas

2 C cheese sauce 2 C baby spinach

2 Tbsp AoO Basil Olive Oil

In a large stock pot, boil gnocchi according to packge directions, reserving 1/2 C liquid and draining the rest. Set aside.

In a large nonstick skillet, heat Basil oil. Cook Italian sausage, breaking apart. Add mushrooms, cooking until all browned, about 6 minutes. Add Gnocchi, cook, stirring occasionally until browned. Stir in peas, cheese sauce and reserved water. Blend together adding spinach with just enough time to wilt. Serve warm.

Keto, Low Carb Beef and Broccoli

1 lb flat iron steak or skirt steak 1/2 lb broccoli, chopped

1/4 C + 1 tsp AoO Toasted Sesame Olive Oil

1 tsp fish sauce 1 tsp grated ginger

2 cloves minced garlic 1/4 C low sodium soy sauce

Cut steak against the grain into small slices.

Combine in a gallon size zip top bag the 1 tsp sesame oil, fish sauce, ginger, garlic and soy sauce. Add steak and marinade in the refrigerator for 1 hour.

When ready to cook, reserve the marinade and remove the steak. Heat 1/4 C sesame oil in a wok or cast iron pan. Add beef, cook until browned. Remove from skillet, and add in Broccoli. Stirfry until crisp, but tender. Add in reserved marinade and beef. Cook another 2-3 minutes, until warmed through.

Creamy Mushroom Pork Chops

4 Tbsp AoO Butter Olive Oil 2 garlic cloves, minced

3 thick-cut, boneless pork chops 1 C mushrooms, sliced

1 Tbsp dried oregano 1 Tbsp dried thyme

1/4 C all-purpose flour 1 to 1 1/2 C whole milk

Salt and pepper to taste

In a large skillet over medium-low heat, heat the butter olive oil with garlic. Heat until brown bits form at the bottom of the skillet and a nutty aroma is produced.

Add the pork chops and cook on each side until cooked through. (3-5 minutes per side) Remove the cooked chops to a clean plate and tent loosely with foil.

Lower the heat to low and add the mushrooms, oregano, and thyme to the garlic. Cook until the mushrooms are slightly softened and cooked.

Whisk in the flour until no lumps remain. Slowly stir in the milk until the desired gravy consistency is achieved. Season with salt and pepper to taste. (With the heat still on low) return the pork chops to the gravy for about 5 minutes. Serve and enjoy!

Carne Asada Tacos

1 Carne Esada Taco Meat (see our recipe) 2 Avacados

3 Tbsp Cotlja Cheese 1/3 C Onion, finely chopped

1/2 C Fresh Cilantro (Chopped) 6 Tortillas

Limes

Assemble Tacos according to preference. Add condiments as preferred, such as Tomatoes, salsa, sour cream, ect. Top with a squeeze of lime juice.

Carne Asada

2 Limes 1/2 C orange juice

1 C Fresh Cilantro ( Chopped) 1/2 tsp Alderwood Smoked Sea Salt

1/4 Black Pepper 1/4 C Garlic Olive Oil

1 jalapeno (minced) 2 Tbsp Oregano Balsamic 2 lbs Skirt Steak or Pork Loin

Combine Marinade in a gallon zip top bag, Squeeze to mix. Add meat, Marinade 2 hors to overnight. Remove from bag and grill until done. Let rest 10 minutes to allow juices to redistribute. Slice against the grain and serve.

Korean Pork Chops

4 Thick cut pork chops 1/2 C soy sauce

4 Tbsp Honey Ginger Balsamic 12 Cloves garlic, minced

2 tsp Toasted Sesame Olive Oil 2 Tbsp sweet chili sauce

2 Tbsp Toasted Sesame Olive Oil

In a medium bowl, combine soy, honey ginger, 2 tsp sesame oil, and chili sauce. Reserve 1/2 and set aside. Put chops and marinade in a zip top gallon bag. Squeeze to cover. Marinate about 15 minutes.

Cook in lg cast iron pan over med-high heat about 5 minutes with 2 Tbsp Sesame oil on 1 side until well browned. Flip chops and pour remaining marinade over them. Let cook until internal temp reads 145’. Let rest 5 minutes and enjoy.