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Roasted Tuscan Broccoli

1 pound broccoli, rinsed and trimmed

2 Tbsp AoO's Tuscan Herb Olive Oil

2 cloves garlic, minced

1/2 tsp Sea Salt (We reccomend )

1/4 tsp freshly ground black pepper

1/3 C panko bread crumbs

1/4 C finely grated Parmesan

1/8 C AoO's Sicilian Lemon White Balsamic Vinegar


Preheat oven 425.  Cut broccoli florets into bite size pieces. Cut stalk into 1/8-inch thick, round slices. Place broccoli into mixing bowl and toss w/ oil, garlic, s&p and set aside.Spread  panko into a 13x9 metal cake pan and place into until lightly toasted. Remove from oven and add to bowl w/ broccoli mixture. Toss to combine. Return mixture to pan, place in oven and roast just until broccoli is tender, 8-10 more  min. Remove from oven, toss in cheese and balsamic.

Wilted Escarole with Gorgonzola, Walnuts & Honey

1/4 head escarole, cut lengthwise

1 oz. gorgonzola cheese, crumbled

8 halves walnuts, chopped

2 tsp. AoO’s Basil Olive Oil

to taste  AoO’s Strawberry Balsamic

to taste Wildflower Honey

to taste Salt/Pepper


Wash scarole, make sure to get between the leaves. Cut lengthwise, but keep the stem intact. Shake dry, then sprinkle with salt/pepper.  Add olive oil to large sauté pan, medium heat. Once hot, place the escarole in the pan and sear for about 30-40 seconds until slightly wilted on all sides. Transfer to a plate, top with cheese, walnuts, drizzle of honey, remaining oil and balsamic. Serve right away!  Try using Rustic’s Rockfire Salt for a touch a smokiness



Balsamic Glazed Brussels Sprouts

3 Pieces of bacon

2 Tbsp AoO Extra Virgin Olive Oil

10 oz Brussels Sprouts, shredded

1/4 C AoO's Traditional Balsamic Vinegar

1/4 C water

Salt and Pepper to taste



Heat oil over med-high heat then add bacon and cook until brown  but soft, 3-5 min.  Add Brussels Sprouts and sauté until crispy and brown, abt 5 min.  Season w/ s&p.  Add  vinegar & water, then cover and steam for 5 min.


Balsamic Roasted Shallots

2 Tbsp AoO’s EVOO

1 lb shallots, halved

1 Tbsp,  plus 2 tsp brown sugar

Pinch of salt

1 Tbsp thyme

2 Tbsp sherry

1 Tbsp plus 2 tsp AoO’s Traditional Balsamic Vinegar


Heat oven to 400.  In ovenproof skillet warm to med, add oil then add brown sugar, mix.  Add shallots, cut sie down.  Brown for about 10 min.  Flip once halfway done.  Take pan off the heat and add remaining ingredients.  Stir .  Cover w/ foil and roast in oven until completely cooked through (25-40 min)- test after 25 min.  Best served warm. 


Pear Poppyseed Coleslaw w/ Apricot Balsamic

Abt 2 lbs. shredded blend cabbage           5 green onions, trimmed & sliced thin

4 med carrots, peeled & julienned            3 Tbsp chopped fresh parsley

3 pears, green variety, cored



3/4 C mayo                                                                                            Juice of 1 lemon

1/4 C buttermilk                                                                                 1/2 tsp celery seed

1/4 C AoO’s Apricot White Balsamic Vinegar                  4 Tbsp poppyseeds

1 Tbsp Dijon mustard                                                                       Kosher salt, as needed


Take cabbage, carrots and parsley and generously blend w/ salt in lrg bowl. Place mix into colander and then put colander back into bowl so that moisture can drain. Keep in  fridge for at least 1-2 hrs   Core pears, then cut into fine slivers. Thoroughly rinse salt off vegies, then gently pat dry or use salad spinner. Blend pears evenly into cabbage/carrot mix,  add scallions.

Blend together all dressing ingredients, then coat the slaw w/ it. Serve lightly chilled.



Honey Serrano Pickled Beets

2 lbs sm-md sized beets, scrubbed, washed and trimmed

1 Tbsp AoO’s EVOO (any robust varietal)

Abt 2 C AoO’s Serrano Honey Vinegar


Preheat oven to 375. Line baking sheet w/ aluminum foil. Place whole beets onto baking sheet and enclose beets w/ another sheet of foil. Roast beets for abt 1 hr, (if using large beets, it may take up to 2 hrs).  Pierce w/ paring knife to see if done.  If it slides in to center of beet w/ little resistance, beets are done.

Allow beets to cool and then slip off skins.  Cut beets into 1″ wedges, circles, or crinkle cut. Place in glass jar w/ a lid and cover w/ enough vinegar to just cover. Refrigerate beets for 24 hrs, and enjoy.



Greeen Beans with Raspberry Balsamic

 1 lb. fresh green beans

1 med. onion, sliced thin

4.5 tsp AoO's Butter Olive Oil

1 Tbsp AoO's Raspberry Balsamic Vinegar


Heat oil in saute pan, add onions, cover and let steam gently over low heat for 5-10 min until onions are tender and transparent. Break ends off green beans, drop in rapidly boiling salted water and cook for 10-15 min until just tender (do not overcook). Drain and rinse w/ cold water to stop cooking. Combine w/ onions, raspberry vinegar, season with salt and pepper. Stir well and serve hot. Serves 4.

Honey Ginger Slaw Mix

Cole Slaw Mix

1/2 C AoO Honey-Ginger White Balsamic Vinegar

2 Tbsp AoO Garlic Olive Oil or Lemon Olive Oil

1/2 bunch chopped cilantro

Pineapple tidbits (one small container)

Mix Ingredients and Serve!

Lavender Balsamic Roasted Asparagus

1 pound asparagus

1 Tbsp AoO's Herbes de Provence Olive Oil

1 Tbsp AoO's Lavender Balsamic Vinegar

1/2 tsp kosher salt

1/2 tsp bottled minced garlic

1/4 tsp freshly ground black pepper


Preheat oven to 425°. Snap off tough ends of asparagus. Place in a jelly-roll pan. Drizzle with olive oil and vinegar; sprinkle with salt, garlic, and pepper, tossing to coat. Bake at 425° for 10 minutes, turning once.


Neapolitan Herb BalsamicMarinated & Grilled Eggplant

1/3 C loosely packed fresh flat-leaf parsley leaves

1/4 C AoO’s Neapolitan Herb Dark Balsamic

1/4 C AoO’s EVOO + 2 T

Kosher salt and freshly ground black pepper to taste

1 med eggplant, peeled and sliced about 1/3" thick


Pulse oil, vinegar, parsley, s&p in bowl of blender.  Pour into bowl and reserve.   Preheat grill until smoking hot.   Brush eggplant slices with oil and arrange on grill to cover it without crowding. Cook eggplant until well marked, 3-6 min, then turn slices over.  Cook until tender, abt 3 min.  Pour marinade into shallow dish and dip slices into marinade and set aside on a plate. Continue grilling and dipping eggplant until all slices are cooked and seasoned.  Spoon rest of the marinade over the cooked eggplant and then cover the dish with plastic wrap and set aside to marinate at room temp for about 2 hrs.  Serve at room temp.

Lavender Roasted Carrots

1 pound carrots, peeled, trimmed, and halved lengthwise       Cayenne Pepper

1Tbsp AoO's EVOO                                                        2 tsp AoO's LavenderBalsamic  

1/4 tsp kosher salt                                                                          2 Tbsp chopped fresh cilantro

  Preheat oven to 425F. On a rimmed baking sheet, toss the carrots

     with oil, salt, and cayenne. Spread them out in a single layer. Roast

      for 15 min, stir well, and roast for 10 more min.

  Remove from oven and drizzle with balsamic vinegar; toss gently to

     coat the carrots. Roast until carrots are golden and soft, about 5

     more min. Serve garnished with cilantro.

Herbed Yellow Summer Squash and Peas

1/4 C AoO’s Traditional Balsamic Vinegar

3 Tbsp AoO’s Herbes de Provence Olive Oil, then more if needed

3 medium-sized yellow summer squash, sliced in ¼"-thick rounds

2/3 C fresh or frozen peas

2+ shallots, minced

Salt and Pepper


In a large nonstick pan or skillet, heat 2 tbsp. oil on high. Sauté the shallots until translucent, then remove so they do not overcook. Sauté the squash rounds in the existing oil for 3-4 min until golden-brown on the bottom. Sprinkle lightly with salt and pepper, then flip over and repeat. If needed, cook the squash in batches and add more oil. Add the shallots back to the skillet and mix together. Steam the peas separately, then add them to the squash and shallot mixture. Toss together in a serving bowl with the Balsamic. Season with salt and pepper.


Prosciutto-Wrapped Haricots Verts w/ Lemon Aioli

1 garlic clove                                                         1 lb. haricots verts, trimmed

1/4 tsp salt, plus more, to taste                       2 oz. prosciutto, cut into 1”x4” pieces

1 egg plus 1 egg yolk                                          Any AoO’s Varietal Olive Oil

1 C AoO’s Lemon Olive Oil                    AoO’s Black Cherry Balsamic Vinegar

                                                                                 Freshly ground pepper, to taste


 In a blender, combine garlic and 1/4 tsp salt. process until finely chopped. Add egg. process until combined. With motor running, slowly add lemon oil, just a few drops at first and then in a steady stream until the it is completely incorporated. Season with salt. Transfer to a bowl. Bring pot of generously salted water to a boil over high heat. Add haricots verts and cook until just tender, abt 2 min. Drain beans and rinse under cold running water. Transfer to paper towels and let dry completely. Divide beans into 8 equal stacks. Lay a piece of prosciutto on a work surface. Put 1 stack of beans at one end and roll up the prosciutto to enclose the beans in a tight bundle. Repeat to make 7 more bundles.  Heat a ridged grill pan over high heat. Lightly brush each bundle w/ oil and balsamic and season with s&p. Working in batches if necessary, cook the bundles, turning as needed, until the prosciutto is           caramelized, abt 2 min per side. Serve with aioli.

roasted cauliflower.jpg
Oven Roasted Cilantro Lime Cauliflower

1 large head Cauliflower

3 cloves garlic, minced

1 Tbsp Chile Powder

1/2 tsp crushed dried Red Chile

1 tsp Cumin seeds toasted and ground

4 Tbsp AoO's Cilantro & Roasted Onion Olive Oil

1/4 C Cilantro leaves, chopped

1/2 Lime, juiced

Sea Salt to taste (we reccomend Rustic Lime Sea Salt)


Preheat oven to 325 F. Separate the florets from the cauliflower.  Put them in a bowl with the garlic, chile powder, crushed chile, cumin, salt & olive oil and toss gently to mix together and coat well.  Spread the seasoned cauliflower in a shallow roasting pan.  Roast 1 to 1-1/2 hours or until tender, stirring occasionally.  When done, remove from oven.  Dress with lime juice.  Finish with chopped cilantro leaves..Serve & enjoy!

Peach Chipotle Veggie Sautee

2 Tbsp AoO's Chipotle Olive Oil       1/4 C chopped fresh chives 

1 large zucchini, sliced                                 1 tsp Rustic Caribbean seasoning 

1 large yellow squash, sliced                       1/2 tsp pepper 

1 medium onion, chopped                        1/4 tsp hot sauce 

1 clove garlic, crushed                                 2 Tbsp AoO's Peach White Balsamic 


Heat olive oil in a large skillet until hot.  Add remaining ingredients, and 

toss gently. Cover, reduce heat, and cook 10 minutes or until crisp-tender.  Drizzle with Peach White Balsamic and toss veggies to coat. 

Broiled Artichoke Hearts with Lemon Crumbs

1/2 C panko                                                        1/2 tsp freshly ground black pepper

1 Tbsp grated Parmesan cheese                            2 (9-oz) packages thawed frozen artichoke hearts 

3/4 tsp AoO Butter Olive Oil                                 

 1 1/2 tsp AoO EV Olive Oil

1 tsp grated lemon rind                                   1/8 tsp kosher salt 


Combine panko, Parmesan cheese, melted butter, lemon rind, and pepper. Toss thawed artichoke hearts with olive oil and salt on a baking sheet. Top with crumbs. Broil 6 inches from heat 5 to 6 minutes, until slightly browned.

Dark Balsamic Cranberry Sauce

1/2 C white sugar

1/2 C AoO’s Raspberry or Black Cherry Balsamic

1/4 cup water

1 (12 ounce) package fresh cranberries

1 cinnamon stick

1 Tbsp orange zest


Combine 1 1/4 cup sugar, vinegar, and water in a heavy medium saucepan over medium-high heat. Bring to a boil, stirring until sugar dissolves. Mix in cranberries, cinnamon stick, and orange peel. Reduce heat, and cover partially. Simmer until berries burst, about 10 minutes. Remove from heat. Cool completely, sauce will thicken as it cools. Discard cinnamon stick.

Crock Pot Baked Beans

1/3 C grated Parmesan                                     AoO's EVOO

 2 T chopped fresh thyme                                4 tsp AoO's White Truffle Oil

Salt and black pepper                                        1 C oyster mushrooms

4 Portobellos, stems removed


Heat grill to med-low. Combine Parmesan, thyme, salt and pepper in small bowl.  Brush mushrooms with oil on both sides and season with s&p to taste. Place mushrooms, cap side down and cook until golden, abt 4-5 min. Turnover and continue grilling until soft, abt 5-6 min longer. When mushrooms are cooked through, carefully divide cheese mixture over mushrooms. Close grill lid and cook until cheese melts. Remove from grill and drizzle each mushroom with 1 tsp     truffle oil.


In a sauté pan, drizzle olive oil and sauté the oyster mushrooms until golden brown and tender. Season with salt and pepper.  Place on top of portobello mushroom and serve.

Wild Mushroom Risotto

Honey Serrano Pickled Heirloom Beets

2 lbs sm-md sized beets, scrubbed, washed and trimmed

1 Tbsp AoO’s EVOO (any robust varietal)

Abt 2 C AoO’s Serrano Honey Vinegar


Preheat oven to 375. Line baking sheet w/ aluminum foil. Place whole beets onto baking sheet and enclose beets w/ another sheet of foil. Roast beets for abt 1 hr, (if using large beets, it may take up to 2 hrs).  Pierce w/ paring knife to see if done.  If it slides in to center of beet w/ little resistance, beets are done.

Allow beets to cool and then slip off skins.  Cut beets into 1″ wedges, circles, or crinkle cut. Place in glass jar w/ a lid and cover w/ enough vinegar to just cover. Refrigerate beets for 24 hrs, and enjoy.


Skillet Zucchini w/Mint and Balsamic

1/2 C AoO’s Traditional Balsamic Vinegar

2 Tbsp AoO’s Tuscan Herb Olive Oil, more if needed

3 medium-sized zucchini, sliced in ¼"-thick rounds

1 tsp seasoning salt, more if needed

Dried mint flakes


In a large nonstick pan or skillet, heat 2 T oil on high. Sauté zucchini rounds for 3-4 min until golden-brown on the bottom. Sprinkle lightly with seasoned salt, then flip over and repeat. If needed, sauté the zucchini in batches and add more oil. Remove the zucchini from the skillet and place on a platter lined with paper towels to drain any excess oil.

Transfer zucchini to a serving platter or dish. Drizzle with the prepared balsamic reduction. Add mint flakes and enjoy!

Sweet Red Apple Braised Cabbage

2 Tbsp AoO’s Varietal Extra Virgin Olive Oil (medium to robust)
3/4 lbs red cabbage, sliced thin (abt 6 C)
1 med red onion, sliced thin
1/4 C water
1/2 C AoO’s Red Apple Balsamic Vinegar

salt and pepper to taste


In a large heavy skillet heat oil over moderate heat until hot but not smoking and cook cabbage and onion, stirring, 10 min or until just tender. Stir in water, vinegar, and salt and pepper and simmer, stirring occasionally, until almost all liquid is evaporated and vegetables are tender, about 15 min.

1/2 oz.    dried porcini mushrooms                                  1 C Arborio rice or med grain rice

4 C water                                                                                          1/4 C dry red wine

1/2 Tbsp AoO Wild Mushroom & Sage Olive Oil      1/2 C grated Parmesan

1/2 large onion, finely chopped                                                Minced fresh parsley

2 cloves garlic, minced                                                          Additional grated Parmesan cheese


Rinse mushrooms to remove any dirt. Combine w/ water in large pot. Cover and simmer over low heat until mushrooms are tender, abt 5 min. Using slotted spoon, remove mushrooms from broth. Season broth w/ s&p and reserve. Chop mushrooms.  Heat oil in heavy lg saucepan over med heat. Add onion and garlic. Sauté til tender, abt 10 min. Add mushrooms and stir 2 min. Mix in rice and continue stirring 1 min. Pour in wine. Simmer until liquid is absorbed, 3 min.  Add broth to rice and cook, stirring occasionally until rice is tender and very creamy, about 20 min. Stir in 1/2 C parmesan. Season to taste w/ s&p. Ladle risotto into bowls. Garnish w/ parsley and parmesan. 

Truffle Parmesan Crusted Portobellos

Cauliflower Schnitzel fried in EVOO

1 large head of cauliflower
3 large eggs, beaten
1 1/2 C flour
2 C plain bred crumbs
2 Tbsp fresh squeezed lemon juice
2 cloves of garlic, minced 
3 tsps salt, or to taste
fresh cracked black pepper, to taste
1/3 C AoO EVOO, plus more for frying

Slice the cauliflower in half straight through, leaving the stem portion of each half intact.  Carefully slice the two hemispheres, through the stem portion into 1/2" thick steaks.  It won't be perfect, some might fall apart, don't worry about it.

Whisk together 1/3 cup of olive oil, garlic, and lemon juice, 1 teaspoon salt and pepper.  Place the cauliflower steaks and marinade into a large shallow pan or large gallon size zip lock bag.  Coat the cauliflower well and marinate for at least 1/2 hour.

Whisk the eggs in a pie tin, or similar large flat, shallow dish.

Whisk together the flour with a teaspoon of salt, and pepper to taste.   

 In a heavy bottom pan, or dutch oven, heat 2" of extra virgin olive oil to 350 F.
First dredge the marinated cauliflower in the seasoned flour. 

Dip each steak into the whisked eggs,

Then dip into the bread crumbs.

Fry the coated steaks on each side for about 2 minutes or until golden brown. Allow to drain on a rack or paper towels before serving.

Adjust seasoning by adding more salt if desired or pepper.

For presentation, consider serving the steaks atop a bed of baby arugula or salad with additional lemon olive oil vinaigrette on the side and/or lemon wedges. 

serves 4-6

Dried Tomatoes

2 pounds plum, Roma tomatoes, or large cherry tomatoes
Sprigs of Fresh Herbs such as oregano, marjoram, and/or thyme
1 tsp kosher salt
1 1/2 C  AoO EVOO or infused olive oil of your choice


Preheat the oven to 250 F.

Wash and dry the tomatoes. With a very sharp serrated knife, slice the tomatoes in half and season with salt. Line a couple of baking sheets with parchment paper and arrange the halves, cut side up on the sheets. Bake the tomatoes slow and low at 250 F. for 4-5 hours. Allow the tomatoes to cool completely before packing them into clean jars or containers with lids. Add herbs to the tomatoes in the containers/jars - I like to use thyme, oregano, and/or marjoram. Cover the tomatoes  fully with a fresh UP EVOO of our choice, and keep covered and refrigerated for up to 3 weeks.

Use the tomatoes to make dried tomato pesto, sauces, in salads, on antipasto platters, or in pastas. 


Tangy Vinegar Coleslaw

1 head green cabbage, finely shredded
1/2 head red cabbage, finely shredded (or 1 head radicchio for a spicy kick)
1/2 medium red onion, thinly sliced
1/2 C AoO A Premium White Vinegar
3 tablespoons honey
1/4 C AoO EVOO
1/2 tsp salt
1/2 tsp dry mustard
1/2 tsp celery seed

In a large bowl toss the green cabbage, red cabbage, and red onion until mixed. Set aside.

In a small saucepan combine the vinegar, honey, and oil. Bring to a boil over medium-high heat. Remove from the heat and stir in the salt, dry mustard, and the celery seed. Allow the dressing to cool slightly. Pour the dressing over the cabbage. Toss to combine.

Allow the slaw to cool, then refrigerate until cold. Serve chilled.

1/2 lb pinto or white beans, soaked overnight in water

1 can “no salt added” tomato sauce (15oz)

2 1/2 Tbsp soy sauce 

1 3/4 C water or vegetable broth

2 Tbsp AoO Red Apple Balsamic vinegar 

2 tsp minced garlic 

1 Tbsp molasses 

 4 Tbsp brown sugar 

1/2 tsp salt

1 Tbsp cumin powder

1 1/4 tsp chili powder

1/2 tsp onion powder

: Drain and rinse the beans. Lightly grease a crockpot (mine is 4 quarts), then add all ingredients. Cover with the lid, and cook on high 7 hours or until beans are soft. Turning off the crockpot, but keeping the lid closed, let sit 1 hour. Serve immediately, or transfer to a container and refrigerate for up to 4 days. If reheating, add a little water (up to 1/2 cup for the entire recipe) and stir, then heat. Yields about 3 1/2 cups

Linguini with Veggies

4 Tbsp AoO Tuscan Olive Oil. devided

¼ C minced red onions

1½ C frozen thawed petite green peas

1 1/2 C frozen corn

¼ C chicken broth

½ pound cooked linguine, warm

1 C crumbled feta cheese

Salt and freshly ground black pepper, to taste

2 oz. Parmesan cheese, shaved

Heat 2 tbsp. Tuscan Olive Oil in a large sauté pan over medium heat; add onions and cook until tender, about 3 to 4 minutes.

Increase heat to medium-high. Add peas, corn and chicken stock and cook, stirring occasionally, until peas and corn are heated through and stock has reduced by half, approximately 2 to 3 minutes.

Add linguine and remaining Tuscan Olive Oil to pan, and toss to combine. Remove from heat.

Add feta, tossing to evenly distribute. Season to taste with salt and pepper.

Roasted Asparagus with Parmesan

24 large asparagus spears (about 2 lb.), trimmed and peeled


Coarse sea salt and freshly ground black pepper

AoO's Traditional Balsamic vinegar

Parmesan, for shaving

Preheat oven to 400°. Arrange asparagus spears in a single layer on a large rimmed baking sheet. Drizzle oil over asparagus and turn to coat. Season with salt and pepper. Roast, turning occasionally, until lightly browned and just tender, 18-20 minutes.

Transfer asparagus to a platter. To serve, drizzle vinegar over hot asparagus and use a vegetable peeler to shave Parmesan over the spears.

Greens with Balsamic

2 Tbsp AoO Garlic Olive Oil

3 pounds mustard or turnip greens, well rinsed and tough stems removed, very coarsely chopped

2 Tbsp AoOTraditional Balsamic vinegar

Sea Salt and freshly ground black pepper to taste

n a very large pot, heat the oil over medium-high heat.  Add the greens, stirring and working them down into the pot until they all fit. Cook for 5 minutes, stirring occasionally. Cover the pot, lower the heat to medium and continue to cook until the greens are very tender, about 10 minutes more. Remove from the heat, stir in the vinegar and season to taste with salt and pepper. Serve immediately.

Roasted Asparagus with Sicilian Lime Balsamic & Persian Lime Olive Oil

1 lb. Asparagus
1 Tbsp AoO Persian Lime Olive Oil
1 Tbsp AoO Sicilian Lemon Balsamic Vinegar

Salt and freshly ground pepper

Preheat oven to 450 degrees. Line a jelly roll pan with foil. Cut ends of asparagus, mix oil and vinegar and toss with asparagus. Sprinkle with salt and pepper. Roast for 10 min or until tender.

Roasted Green Beans with Mushrooms

8 ounces mushrooms (sliced in 1/2 inch slices,)

1 pound fresh green beans (preferably thin French style beans)

1 1/2 Tbsp AoO EVOO

1 Tbsp AoO Traditional balsamic vinegar


freshly ground black pepper

2 tablespoons grated parmesan cheese (finely)

Preheat oven to 450F. Wash mushrooms and let drain. While mushrooms are drying, trim ends of beans and cut beans in half so you have bite-sized pieces. Cut mushrooms into slices 1/2 inch thick.

Put cut beans and mushrooms into a zip top bag or plastic bowl. Whisk together olive oil and balsamic vinegar and pour over, then squeeze bag or stir so all the beans and mushrooms are lightly coated with the mixture. Arrange on large cookie sheet, spreading them out well so beans and mushrooms are not crowded. Roast 20-30 minutes, starting to check for doneness after 20 minutes. Cook until beans are tender-crisp, mushrooms are cooked, and all liquid on the pan from mushrooms has evaporated. Season beans to taste with salt and fresh ground pepper, then sprinkle with finely grated Parmesan. Serve hot.

Garlic Roasted Carrots

24 baby carrots (tops trimmed to 2 inches)

2 Tbsp AoO Garlic Olive Oil

2 Tbsp AoO Traditional Balsamic vinegar

5 cloves garlic (minced)

1 tsp dried thyme

kosher salt

freshly ground black pepper

2 Tbsp parsley leaves (chopped)

Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Place carrots in a single layer onto the prepared baking sheet. Add olive oil, balsamic vinegar, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine.

Place into oven and bake for 35-40 minutes, or until tender.

Serve immediately, garnished with parsley, if desired.

Sauteed Broccoli with Toasted Garlic

1 medium head broccoli

2 tspsesame seeds

2 Tbsp AoO Toasted Sesame olive oil

2 ½ Tbsp thinly sliced garlic cloves

¼ to ½ tsp red pepper flakes

½ tsp Rustic Sea Salt

½ tsp finely grated orange peel

Rinse broccoli. Cut off thick stem where it meets slender stalks, and reserve. With sharp paring knife separate stalks into florets, leaving stems about 1 1/2 inches long on each. Cut pieces in two lengthwise and lay flat-side down. Cut each piece lengthwise in two and repeat until you have 3-inch-long carved floret and stem pieces of approximately equal thickness (about 1/2-inch) top to bottom. Peel tough skin from stems, and cut crosswise into 1/4-inch medallions. There should be 12 ounces of broccoli, about 7 cups. Set aside.

Toast sesame seeds in large nonstick skillet over low heat until golden, about 5 minutes. Transfer to small bowl, and set aside.

Place olive oil and garlic in skillet over low heat. Toast garlic, stirring frequently, until garlic is deep golden brown, about 6 minutes. Add pepper flakes to hot oil, and stir. Transfer to small bowl, and set aside. Toss broccoli, salt and 1/4 cup water in same skillet, cover and set over high heat. Cook until broccoli is tender, shaking pan and stirring once, 4 minutes. Uncover skillet (water should be gone), and toss. Stir in garlic and oil and orange peel. Transfer to warm serving platter, and sprinkle with sesame seeds.

Roasted Elephant Garlic

1 bulb Elephant Garlic (or more if desired)

1/4 C AoO Garlic Olive Oil

Preheat oven to 375 F


Using a baking pan, place each whole garlic bulb on  aluminum

foil and mold the foil over the garlic bulb. Drizzle 1/4 cup of

 Garlic Olive Oil on each bulb and then seal the

foil at the top.


Finally, roast at 375°F until the garlic is soft.

Garlic Roasted Cauliflower

2 Tbsp minced garlic

3 Tbsp AoO Garlic Olive Oil

1 large head cauliflower, separated into florets

1/3 C grated Parmesan cheese

salt and pepper to taste

1 Tbsp chopped fresh parsley

 Oil a large casserole dish.


Place the Garlic Olive Oil and garlic

in a large plastic resealable bag. Add cauliflower, and shake to mix.

 Pour into the prepared casserole dish, and season with salt

and pepper to taste.


Bake for 25 minutes, stirring halfway through. Top with

Parmesan cheese and parsley, and broil for 3 to 5 minutes,

until golden brown.

Caramelized Brussels Sprouts with Cremini Mushrooms and Neapolitan Herb Balsamic

1 1/2 pounds small, fresh brussles sprouts, dried end trimmed, and cut in half
1/2 pound fresh Cremini mushrooms sliced in half
1/4 C AoO Mushroom-Sage olive oil
1 medium shallot thinly sliced
2 Tbsp AoO Neapolitan Herb Balsamic
1 tsp salt
fresh ground pepper to taste

Heat a heavy-duty 12" saute pan, add the olive oil. Add the shallot and saute over medium until translucent. Add the mushrooms and brussles sprouts and saute over medium-high heat until the mushrooms and brussles sprouts begin to caramelize (about 6 minutes).  Add the 2 tablespoons of  Neapolitan Herb balsamic to the pan stirring and scraping to de-glaze it. (Make sure to scrape up the browned bits of mushroom and shallot at the bottom while evenly coating the brussles sprouts). Season with salt and pepper to taste. Serve immediately.

Summer Squash Fritters

1 ¼ C all-purpose flour

¾ C shredded white Cheddar

1 tsp Rustic sea salt

1 tsp ground black pepper

1 tsp garlic powder

2 large eggs

1 C grated zucchini (about one 6- to 7-ounce zucchini), drained on paper towels 15 minutes

1 C grated yellow squash (about one 6-to 7-ounce squash), drained on paper towels 15 minutes

1 small yellow onion, halved and thinly sliced

1/2 C AoO EVOO, for frying

Combine flour, Cheddar, salt, pepper and garlic powder in a large bowl. In a separate bowl, gently whisk eggs with beer. Pour egg mixture into flour mixture and stir until combined. Stir in zucchini, yellow squash and onion.

Heat Olive Oil in a large heavy-bottomed skillet over medium-high heat. Drop about 1 tablespoon of batter into the oil per fritter and fry 6 fritters at a time until golden-brown, 2 to 3 minutes a side. Remove to paper towels to drain. 

Garlic Roasted Tomatoes

4 red tomatoes, halved
salt and pepper
1 Tbsp chopped fresh parsley
2  tsp chopped fresh oregano
4  sliced garlic cloves
2  Tbsp chopped fresh basil

AoO Garlic Olive Oil

 Sprinkle tomatoes with salt and place, cut side down, on a

paper towel–lined plate. Let stand 30 minutes to drain.

Mist a baking dish with Garlic Olive

Oil, then arrange tomato halves, cut side up, in a single layer in dish.

In a small bowl, combine herbs. Add pepper, to taste.

Spread herb mixture evenly over tomatoes. Top with Garlic slices and  Garlic Olive Oil.

Bake in oven until cooked through, about 20 minutes.

Remove dish from oven, top with fresh basil and serve.

Roasted Root Vegetables

2 lbs   carrots, turnips, beets and other root vegetables peeled and cut into cubes, roughly the same size.

1   medium onion, peeled and cut into small wedges

¼   C or so AoO EVOO

1 Tbsp Rustic Sea Salt

2 Tbsp fresh rosemary, finely chopped

AoO Traditional Balsamic for drizzeling

 Clean and slice/cube all vegetables

  Place the prepared vegetables in a roasting pan large enough so cubes and coins are not crowded, and toss the mixture with olive oil and salt until well coated

  Roast for 45 minutes, stirring occasionally until tender and evenly browned. Add chopped rosemary and additional salt to taste before  serving.

Grilled Eggplant

1/3 C loosely packed, fresh, flat-leaf parsley leaves

1/4 C AoO Neapolitan Herb Balsamic

1/4 C AoO Tuscan Herb Olive Oil

Rustic Sea Salt to taste

Freshly ground black pepper to taste

1 medium eggplant (3/4 pound), peeled and sliced about 1/3" thick

In the bowl of a food processor or blender add the oil, vinegar, parsley, salt, and pepper.  Pulse to finely chop the parsley. Pour into a bowl and reserve.

Preheat an outdoor charcoal or gas grill or a grill pan until smoking hot.

Brush the eggplant slices on each side with olive oil and then arrange the slices on the grill to cover it without crowding. Cook the eggplant until well marked, 3 to 6 minutes, then turn the slices over. Cook until tender, about 3 minutes more.

Pour the marinade into a shallow dish and dip the hot slices into the marinade and set it aside on a plate. Continue grilling and dipping the eggplant until all the slices are cooked and seasoned. 

Spoon the rest of the marinade over the cooked eggplant and then cover the dish with plastic wrap and set aside to marinate at room temperature for about 2 hours (or refrigerate for longer). Serve at room temperature.

Garlic Parmesean Asparagus

1 1/2lb asparagus

1 Tbsp AoO Garlic Olive Oil

1/2 tsp Rustic Garlic sea salt

1/4 teaspoon fresh-ground black pepper

3 Tbsp Traditional Balsamic

1 C parmesan reggiano (freshly shredded)

Preheat oven to 425.

Coat a jellyroll pan with nonstick spray, or line with aluminum foil.

Toss the asparagus in the Garlic Olive Oil to coat.

Sprinkle Salt and pepper on both sides and place in pan for 6 to 8 minutes until nearly cooked through.

Bake 2 to 3 more minutes till cheese is melted and light golden brown, and asparagus starting to crisp.

Pickled Peppers

5 bell peppers (large)

1/2 C AoO EVOO

1/2 C AoO Gravenstein Apple Balsamic 

1/2 C apple cider vinegar

1/2 C red onion (chopped)

2 lemons (juiced)

1 1/2 Tbsp crushed garlic

1/2 tsp salt

On a hot grill, gas burner, or oven, roast your red peppers until the skin is lightly charred. Remove from the heat and place in a glass bowl and place a plate or lid over the bowl to keep the steam in. Let them sit until they’ve cooled.

While the peppers are cooling, mix the rest of the ingredients in a quart mason jar and set aside. Once the peppers have cooled, remove the skins. The skins should slip off easily, especially if you run them under cool water. Once you have the skins removed, you can put them in the brine whole, sliced or chopped. If you have too much brine, you can use the extra for salad dressing. If you don’t have quite enough to cover the top of the peppers, then add a little more vinegar and oil.

Beet and Apple Chutney

3 C red beets (or golden, peeled and finely diced)

2 1/2 C green apples (finely diced)

1 red onion (finely diced)

1/2 C AoO Maple Balsamic

1 Tbsp ginger (grated)

1/2 C maple syrup

1/4 C raisins

1 Tbsp mustard seeds

1/2 tsp cumin seeds

Rustic Sea Salt


Place the beets in a large pot and add just a small layer of water to cover. Bring to a boil and cook until the water evaporates and the beets are fork tender when pricked. If the water evaporates before they cook, add another ½ cup.

Add in the green apples, onion, vinegar, ginger, maple, raisins and seeds and reduce the heat to medium. Cook for about 20-25 minutes, mashing the beets and apples with a potato masher until soft. Season with salt and pepper, to taste.

Garlic and Balsamic Grilled Butternut Squash

1 butternut squash (about 3 pounds)

1 Tbsp AoO Garlic Olive Oil

2 Tbsp AoO Oregano Balsamic 

1 tsp dried thyme

1/2 Orange (about 2 teaspoons)

salt and ground black pepper (to taste)

Cut squash in half crosswise, then in half lengthwise. Cut into slices, about 1/4 inch thick. Mix with Olive oil, vinegar, thyme, garlic, and zest. Marinate 1 hour at room temperature.

Remove squash from marinade and save marinade. Preheat grill on high until hot, about 10 minutes. Place squash on  the grill, close lid, and grill 5 minutes per side to brown. Reduce heat to medium high and continue to grill until tender, about 5-10 minutes. (You’ll need to check it periodically to see when it’s reached your desired level of bite.) Toss the cooked squash in the reserved marinade and season with salt and pepper. Let it rest 10 minutes then dig in.


Balsamic Roasted Honey Brussel Sprouts

1-1/2 pounds brussel sprouts, halved, stems & ragged outer leaves removed

3 Tbsp AoO EVOO                           1 Tbsp AoO Traditional balsamic             1/2 tsp freshly ground black pepper                             3/4 tsp kosher salt 

 1 tsp honey


Preheat oven to 425 degrees. Line a baking sheet with aluminum foil. In a large bowl, toss brussel sprouts with 2 tablespoons olive oil, kosher salt and pepper. Transfer the Brussels sprouts to baking sheet and roast, stirring occasionally to   ensure even browning, until tender and caramelized, about 20 minutes. Place brussel sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and adjust seasoning if necessary, then serve & Enjoy!

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Garlic Tomato and Asparagus

2 Tbsp AoO Garlic Olive Oil                    1 pint cherry tomatoes

2 lbs Asparagus, with tough ends cut           S&P to taste

2 Tbsp AoO Traditional Balsamic Vinegar

Heat garlic olive oil in medium pan.  Toss cherry tomatoes and asparagus with balsamic, salt and pepper. Sautee in Garlic olive oil until asparagus is tender.

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Garlic and Onion Haricot Verts

2 Tbsp AoO Natural Butter Olive Oil 

1 can pearl onions                          1 lb haricot verts (or french green beans)

2 Tbsp minced garlic                     1 Tbsp Rustin Himalayan Pink Sea Salt

1/2 tsp ground black pepper

Heat olive oil in medium pan.  Add minced garlic. and onions.  Sautee until translucent and nutty.  Add the haricots verts, seasoning with salt and pepper.

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Balsamic Roasted Apples and Onions

4 Tbsp AoO Cilantro and Roasted Onion Olive Oil

2 large red onions, cut into wedges

2 large red apples, coredm peeled and quartered

2 Tbsp AoO Red Apple Balsamic

Heat the oven to 400'.  Heat the oil in a roasting pan.  Add onions and apples.  Toass to coat well.  Season with salt and pepper.  Roast about 10 minutes covered with foil.  After 10 minutes, remove and discard foil.  Sprinkly with Balsamic and return to the oven for 10 more minutes.  Serve warm.


Broccoli Slaw

2 heads of broccoli                                    1/2 C sliced almonds, toasted

1/3 C dried cranberries                            1/2 small red onion, chopped

1/2 C buttermilk                                       1/3 C AoO Olive Oil Mayonnaise

2 Tbsp AoO Red Apple Balsamic         1 Tbsp Sugar

3 more Tbsp diced red onion

Trim broccoli into chunks, then chop into pieces.  Toss with almonds, cranberries, and red onion in a bowl.  In a seperate bowl combine dressing ingredients.  Toss together and kep in fridge for up to a week.

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