Blueberry Breakfast Bowl
Preheat oven to 350 and thoroughly grease a standard loaf pan with 1 tsp AoO's Butter Olive oil
In lrg bowl whisk together thoroughly:
1 C all-purpose flour
1/2 C whole wheat flour
1 tsp salt
2 tsp baking powder
1 tsp cinnamon (optional)
In a separate bowl blend together
6 Tbsp AoO's All Natural Butter EVOO
2/3 cup sugar
2 large eggs, lightly beaten
Fold in until combined:
1 C mashed very ripe bananas (about 2)
1/2 C toasted chopped walnuts or pecans (optional)
Bake until risen and light brown
Dark Chocolate Balsamic Berry Yogurt Parfaits
1-2 C Plain Greek Yogurt
1-2 Tbsp Lemon Zest
1 C Granola
1 C Fresh Berries
2-3 tsp AoO's Dark Chocolate Balsamic Vinegar
(Optional) Cinnamon, Ginger, Basil, or Coriander
Mix Greek Yogurt and lemon zest. In another bowl toss the fruit with the balsamic. Let sit for fifteen min before tossing with spices. Using a parfait or white wine glass, layer in this order: 2 T yogurt, 2 T granola, 2 T fruit. Repeat the process until glass is full. Repeat with remaining glasses. Enjoy! Servings depend upon glass size.
Havarti Harvest Egg Tarts with Gravenstein Apple Gremolata
4 ramekins 3 Tbsp each fresh thyme & parsley, finely chopped
4 large eggs 6 small sweet peppers, sliced
3 Tbsp Butter Olive Oil 1 small apple, minced
¼ C AoO's Milanese Gremolata Olive Oil 2 C baby spinach cut into wide chiffonade
2 Tbsp AoO's Gravenstein Apple Balsamic Vinegar 8 oz. Havarti cheese, grated
1 large shallot, sliced 1/2 lemon, juiced & zested
3 cloves garlic, minced 1/3 C heavy cream
8 large Crimini mushrooms, sliced red chili flakes, salt & pepper to taste
In a pan, saute shallot and 2 cloves garlic on medium heat in butter and 2 tbsp.of the oil. Cook until slightly translucent. Add pepper, salt, chili flakes, followed by the apple and vegetables, and let them cook for 3 minutes. Add 1 tbsp. each of thyme and parsley, saute mixture for another few minutes, then remove from heat. Preheat oven to 350 degrees. Oil the ramekins then apply the spinach equally to the bed of each ramekin. Top with the veggie mixture. Pour 2 tbsp. of cream over each ramekin, then add a layer of Havarti, leaving some Havarti left over. Place on a baking sheet in the oven for 10 minutes. Remove ramekins from the oven, crack an egg over each one, and gently drizzle them with remaining cream & Havarti. Salt and pepper to taste, then return to oven for another 10-15 minutes. Ramekins may be broiled at the very end if some browning on the cheese is desired.
For Gremolata: Whisk together the Gravenstein Apple Balsamic Vinegar with the rest of the oil, lemon juice & zest. Mix in the remaining minced parsley, thyme and garlic clove, salt & pepper to taste. Gently top ramekins with equal amounts of gremolata, then serve.
Blood Orange Granola
4 C rolled "old fashioned oats" not instant 3/4 tsp sea salt
1 C cashews 1/2 C maple syrup
3/4 C shredded sweet coconut 1/2 C AoO’s Blood Orange Olive Oil
1/4 C dark brown sugar Cranberries or similar dried fruit
Preheat oven 250 F. In lrg bowl, combine oats through salt. Whisk to combine oil and maple syrup. Pour over evenly over oat mix and toss to thoroughly distribute. Spread mix onto two rimmed baking sheets and bake, stirring every 20 min to ensure even browning. Granola will be done when golden brown and well toasted. Remove from oven and transfer into lrg bowl. Add cranberries and mix until evenly distributed.
Easy Cheesy Grits
4 C water
1 C quick cooking grits
1 1/2 tsp salt
3 oz cream cheese
2 Tbsp AoO’s Butter Olive Oil
3/4-1 C shredded cheddar cheese
Bring water and salt to boil on med-high heat. Add grits slowly, stirring constantly to prevent lumps. Reduce heat to low and cover. Simmer for 20-25 min. Cut cream cheese into chunks and add into grits with cheese and butter. Stir until well blended. Serve by itself or top with bacon, sausage, or Quick Pan Seared Chicken w/ Tomato Olive Relish.
Olive Oil Biscotti
1/2 cup of AoO EVOO 1 Tbsp milk
1 cup of sugar 2 eggs
1/2 tsp vanilla extract 2 cups plain flour, sifted
1/2 tsp almond extract 1 tsp baking powder
3/4 cup almonds, toasted and chopped pinch of salt
Mix together the EVOO, sugar, and extracts. Add the eggs and milk, mix well. Add sifted flour,salt and baking powder, mix. Let the dough rest for at least 2-24 hours. Preheat oven to 375. Line cookie sheet with parchment paper. Divide dough into two parts. Roll each into a 2” wide log that is as long as your cookie sheet. Space 3” apart. Bake for 15 minutes. Rotate cookie sheet, bake for 15 more minutes, until golden brown and tops crack. Remove from oven. When cool, slice each crosswise into 1/2” slices. Return onto cookie sheet and bake for additional 6-10 minutes to toast. Cool 1 hour before serving.
Strawberry Basil Pancakes
2 C chopped strawberries 3 Tbsp AoO's Basil Olive Oil
1 C all-purpose flour 1 large egg
2 Tbsp sugar 1 bunch of fresh basil
2 tsp baking powder ½ C plain yogurt
½ tsp salt ½ C AoO's Strawberry Balsamic
1 C milk
Heat oven to 200º and griddle to med heat. Mix dry ingredients sans sugar, set aside. In separate bowl mix wet ingredients (only 2 T oil) including sugar. Pour wet into the dry ingredients and stir gently. Fold in strawberries until incorporated. Scoop batter into skillet. Cook until bubbles form on top. Flip and cook til golden brown. Place in oven to keep warm. Simmer vinegar on stove, stirring constantly. Simmer until vinegar coats back of spoon. Stack pancakes and add a dollop of yogurt. Tear basil into strips to bruise it and release the flavor and pile it on top of the yogurt. Drizzle balsamic vinegar over the stack and dig in.
1/2 cup AoO Lemon Olive Oil
3 large eggs
1 cup white sugar
3 1/4 cups all-purpose flour
1/2 tsp salt
1 Tbsp baking powder
1 1/2 cups whole almonds, toasted
1 tsp almond extract
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
In a medium bowl, beat together the lemon olive oil, eggs, sugar and almond extract until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.
1 C+2 tsp mild AoO EVOO
1 1/2 C granulated sugar
4 large eggs
1 ½Tbsp AoO Blueberry balsamic vinegar
3 C self rising flour
1/2 tsp finely grated lemon zest
1 C buttermilk
1 C fresh or frozen blueberries
granulated sugar for topping
Grease 12 muffin cups or line with paper muffin liners.
In a large mixing bowl with an electric hand-held mixer on high setting, cream butter and sugar; beat in eggs, one at a time, beating after each addition. Blend in vanilla extract.
With a wooden spoon, stir flour into creamed mixture. Gradually stir in lemon zest and buttermilk until dry ingredients are just moistened; do not over-mix. Spoon batter into prepared muffin pan, filling each muffin cup about 2/3 full. Evenly spoon blueberries onto the center of each muffin and sprinkle each with a little granulated sugar.
Bake muffins at 350° for 18 to 20 minutes. Cool in pan on rack for 5 minutes. Gently turn muffins onto the rack. Serve muffins warm.
Preheat oven to 375 degrees. In a large (12 inch) ovenproof skillet, melt the butter and add 2 Tbsp of Wild Mushroom and Sage Olive Oil. When hot, but not smoking, add the vegetables and cook…stirring often until the asparagus is just getting soft. While the vegetables are cooking, whisk the eggs and milk together till frothy. Add the eggs to the vegetables and shake the pan to mix all of the ingredients. Reduce heat to medium and cook for 10 minutes. Remove from stove top, and place in the oven on an upper middle rack. Cook 10 minutes more until set, and a toothpick placed in the middle comes out dry. Switch oven to broil, and cook the frittata until the top starts to brown. Remove from the oven, drizzle remaining Olive Oil on top, and sprinkle with the parmesan cheese. Serve warm or cold.
2 Eggs, Yolk and White seperated
1 1/4 C all purpose flour
1 C whole wheat flour
4 tsp baking powder
pinch of salt
1 tsp pure vanilla
2 Tbsp honey
2 C milk
1/2 C AoO Lavender Balsamic
Whip the egg whites to stiff peaks and set aside.
Stir together flours, salt and baking powder. Whisk together wet ingredients including egg yolks and add to dry ingredients. Whisk together until no pockets of flour remain. The batter may be lumpy. Fold in whites. Bake in Waffle Iron per iron instructions.
Asparagus Frittata with Wild Mushroom and Sage Olive Oil
2 Tbsp butter
2 Tbsp plus 1 tsp of AoO Wild Mushroom and Sage Olive Oil
1 lb. of fresh asparagus cut into 1/2 to 3/4 inch pieces, tough ends removed
1 large leek, sliced (white and pale green parts only)
1 shallot, minced
1/2 C White mushrooms, sliced
2 garlic cloves, minced
12 extra large eggs
1/4 C whole milk
salt & pepper
1/2 C grated Parmesan
1 C frozen Wild Blueberries
1 frozen banana, peeled
¾ C unsweetened vanilla almond milk
2-3 Tbsp AoO Blueberry balsamic vinegar
1 scoop vanilla protein powder
1 tsp chia seeds
1 Tbsp rolled oats
1 tsp unsweetened shredded coconut
2 Tbsp frozen blueberries
2 tsp cane sugar
additional balsamic vinegar
Combine frozen Wild Blueberries, banana, almond milk, vinegar, and protein powder in a blender.
Blend on high until fully combined.
Pat dry additional two tablespoons of frozen Wild Blueberries, and roll in cane sugar.
Pour smoothie into a bowl, and top with chia seeds, oats, coconut, and additional frozen blueberries.
Drizzle with additional balsamic vinegar if desired.
Bacon Cheddar Spinach Quiche
For The Crust
2 C white whole wheat or all purpose flour
1 tsp salt
1/2 C AoO Hojiblanca
1/2 C ice cold water
Preheat the oven to 375.
Combine the flour and the salt in the bowl of a food processor. Pulse to combine. Blend the ice water and the extra virgin olive oil together well. Pour in to the food processor and pulse a few more times until the mixture comes together. On a floured surface roll out the dough and fit in to a 9" diameter pie or quiche pan
For the Quiche Filling
8 large eggs
1 1/2 C heavy cream
1 tsp kosher salt
2 packed C washed, dried and roughly chopped fresh spinach
1/2 pound of bacon pre-cook weight, that has been diced and browned
1 1/2 C finely grated guyere cheese
In a large bowl, thoroughly wisk together the eggs, reserving and setting aside one tablespoon of beaten egg, the cream and salt. Layer the quiche with first with chopped spinach, then the crisp bacon and finally the cheese. Pour the egg mixture over the top. Brush the reserved tablespoon of beaten egg over the crust. Bake the quiche in the oven for 35-40 minutes or until the crust is browned and the egg is set in the center and doesn't jiggle. Allow to cool slightly or to room temperature and serve.
2 C self rising flour
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp allspice
1 C sugar
1 C AoO EVOO
1 C molasses
3/4 cup boiling hot water
Preheat oven to 350°F.
In a large bowl, combine flour, cinnamon,
ginger, allspice, sugar and EVOO, molasses, and eggs with an electric mixer on medium, beating until batter is very smooth.
Quickly mix in the boiling water. Pour batter into 8 1/2 x 4 1/2x 2 5/8 bread pan. Bake for 40 minutes (or until a tooth pick inserted into the center comes out clean).
10-12 slices sourdough (thickly sliced)
4 tablespoons pure maple syrup
2-3 Tbsp AoO Butter Olive Oil
1/2 cup milk or half and half
3 oz. Smoked Maple Syrup
The night before making the French toast, set out slices of bread and allow to become "stale".
In a shallow bowl (such as a pie dish), beat eggs, milk, and maple syrup together until well blended. Dip each slice of bread into the egg mixture, allowing bread to soak up some of the mixture.
Heat Butter Olive Oil in a large skillet or griddle over medium-high heat. Add as many slices of bread onto the skillet as will fit at a time. Fry until brown on both sides, flipping the bread when necessary.
Remove bread from skillet and serve immediately with Smoked Maple syrup.
Grilled Tomato and Cheese Sandwich Surprise
4-5 Heirloom tomatoes
Rustic Fresh Garlic Salt to taste
Freshly cracked black pepper, to taste
AoO Tuscan Herb Olive Oil
Provolone or Mozzarella cheese
Artisan bread of choice
AoO Neapolitan Balsamic
Asemble Sandwiches with sliced tomatoes on mayo layered Artisan bread, cheese, bacon and basil. Season with S&P. Heat Tuscan Herb Olive Oil in a medium pan. Toast the sandwiches to a golden brown. Drizzle with Neapolitan Herb Balsamic and enjoy.
Cinnamon Rasin Rolls
3-5 oz Rasins
8 Tbsp. AoO Cinnamon Pear Balsamic
3 1/4 C Pizza Flour
3/4 C Milk
1/2 Tbsp dry yeast
1 C (2 sticks) Butter (Room Temp)
1/4 C AoO Roasted Walnut Oil
2 Tbsp cinnamon
5 Tbsp Brown Sugar
Soak the raisins in Cinnamon Pear Balsamic , and leave overnight. To make the dough, combine the Flour for Pizza , yeast, 1/2 cup milk, one egg, 1/4 cup water and a pinch of salt. Then knead 6 tbsp butter and Roasted Walnut Olive Oil into the dough. Cover with a damp tea towel, and allow to rise for 90 minutes in a warm place. Then flatten the dough, cover with cling film, and refrigerate for one hour. Drain the raisins. Pre-heat the oven to 300°F. Mix an egg yolk with 4 tbsp. of milk, then brush onto the rolls. Bake them for 20 minutes, and chop the pistachios into small pieces. Remove from the oven, allow to cool.
Eggs in Purgatory
1-15 oz. can of tomato sauce
½ C warm water
4 Tbsp Classic Tomato Bruschetta (in Appatizers)
2 Tbsp Cayenne Chilli Pepper Olive Oil
chopped parsley for garnish
artisan bread for serving
Preheat oven to 375 degrees.
In a medium sized oven proof sauce pan, add the tomato sauce and Brushcetta mixture. Heat over medium-high heat and let it come to a bubble. Reduce heat and simmer for 5 minutes.
Remove from heat, make four indentations in the sauce with the back of a large serving spoon. Crack 1 egg into each of the indentations. It is OK if some of the eggs run together in spots.
Place pan in preheated oven. Bake until whites and yolks are softly set, 12 - 15 minutes.
Remove from oven, garnish with parsley and serve with artisan bread.
2 large russet potatoes cooked, diced
2 Italian sausage links cooked, diced
1 C pancetta, diced
½ C small onion, diced
1 Tbsp Bruschetta (in appitizers)
1 Tbsp minced garlic
2 Tbsp AoO Milanese Gremolata Olive Oil
Salt to taste
Heat medium pan with Olive oil over medium heat. Add Onions, garlic and potatoes in a single layer. Allow potatoes to brown. Once browned, add bruchetta, pancetta and sausage. Stir until crispy.
French Beignets With Blackberry-Ginger Balsamic Reduction
1/2 C boiling water
2 Tbsp unsalted butter
1/4 C sugar
1/2 tsp salt
1/3 whole milk
1/2 pkg yeast
1/4 C warm water
2 eggs, beaten
3 3/4 C sifted flour
Powdered sugar, for dusting
Pour boiling water over butter, sugar and salt. Add milk.
Let stand until warm. Dissolve yeast in warm water.
Add to milk mixture with the beaten egg.
Stir in 2 cups flour. Beat. Add enough flour to make a soft dough. Cover with waxed paper and a cloth; chill until ready to use. Roll dough to 1/4 inch thickness. Do not let dough rise before frying. Cut into squares and fry a few at a time in deep hot fat at 360 degrees. Brown; turn and brown on other side. Drain; sprinkle with powdered sugar.
For The Blackberry-Ginger Balsamic Reduction
1 C AoO Blackberry-Ginger Balsamic
In a medium saucepan over low heat, slowly reduce the balsamic vinegar by 50%.
You should have 1/2 cup.
Allow to cool to room temperature which will thicken it further.
Serve with warm beignets.
Chocolate Blood Orange Waffles
1 1/2 C whole wheat flour
3 tsp Baking powder
1/2 tsp salt
1/4 C good quality cocoa powder
1/4 C date sugar
1 C plain yogurt
2 large eggs
4 Tbsp Blood Orange Olive Oil
Preheat the waffle iron. Mix together to dry ingredients in a large bowl. Whisk the wet ingredients together in a separate bowl and add to the dry ingredients, mixing gently until no spots of dry ingredients are visible. Use batter immediately in a greased, preheated waffle iron.
Serve warm waffles with fresh fruit or with topping off choice.
Pumpkin Pie Oatmeal
1 C Rolled Oats 1 3/4 C Almond Milk
1/4 C Pumpkin Puree 1/2 tsp vanilla
1/2 tsp ground cinnamon 11/4 C packed brown sugar
1/4 tsp nutmeg 1/2 C chopped pecans
1/4 C Maple Balsamic
Combine oats and milk over medium heat. Bring to a simmer, stirring occasionally until desired thinkness is achieved. Stir in pumpkin, cinnamon, vanilla, nutmeg, brown sugar with Maple balsamic. Garnish with pecans.
Fig and Bacon Jam
4 slices thick cut bacon, diced 1/2 yellow onion cut into slices
1 clove garlic, minced 1 C Water
1 lb Figs, fresh, halved 2 Tbsp AoO Black Mission Fig Balsamic
2 Tbsp Honey
In a sauce pan with atight fitting lid, cook bacon until crispy. Remove to paper plate, pour off all but 1 Tbsp of grease. Add onions, cook until caramelized covered. Increase heat to medium. Add garlic, water, figs, balsamic and honey. Cover and cook for 20 minutes, stirring once or twice. Remove lid and cook another 20 minutes. Let cool approximately 15 minutes. place in a blender and blend to a spreadable consistancy. Keep in the fridge up to a week.
No Bake Energy Balls
1 C shredded coconut 1/2 C Dark Chocolate Chips
1/3 C Flax seed meal 1/3 C Maple balsamic reduction
1/2 C peanut butter 1 C rolled oats
In a medium bowl, combine oats, chocolate chips, coconut and flax meal. Add in balsamic reduction and peanut butter. Roll into balls and store in the fridge.