Recipes

Ingredients

2 to 3 Fresh Black Plums

1 Tbsp. 18 year Traditional Balsamic Vinegar

½ Tbsp. olive oil

½ cup crumbled Goat Cheese – divided

Salt and pepper

Instructions

Pit and quarter the plums.  Put in bowl and toss with Balsamic Vinegar and olive oil.  Grill on preheated grill 3 to 5 minutes.  Remove from grill and put in bowl and toss in ¼ cup crumbled goat cheese (this will melt a little).  Allow to get to room temperature and add another ¼ cup crumbled goat cheese, pinch of sea salt and pinch of coarsely ground pepper and toss.   Serve at room temperature as salad or side dish.

Recipe courtesy of Linda Fitzgerald – www.coloradoculinaryadventures.com

Ingredients

4 6oz. Tilapia Filets

4 Tbsp Persian Lime Olive Oil plus oil for brushing

1 cup Crème Frache

1 Tbsp Lime Zest

Instructions

Brush each filet with Persian Lime Olive Oil.  Bake approximately 6 minutes at 350 degrees in preheated oven.  Check for doneness.

For sauce, whisk together 1 cup crème frache and 4 Tbsp Persian Lime Olive Oil and 1 Tbsp lime zest.  Top each filet with sauce and serve with roasted sweet potato wedges and salad.

Recipe courtesy of Linda Fitzgerald – www.coloradoculinaryadventures.com

Ingredients

1 cup fresh strawberries

3 cups ice cubes

½ cup Strawberry Balsamic Vinegar

1 Tbsp. agave nectar

Instructions

Put all ingredients in food processor.  Blend until smooth and all ingredients are mixed.

Scoop into individual bowls and serve immediately.

Recipe courtesy of Linda Fitzgerald – www.coloradoculinaryadventures.com

Ingredients

Corn on the Cob

¼ tsp. Ground red chili powder

Cilantro & Roasted Onion Olive Oil

Instructions

Generously brush shucked corn with Cilantro & Roasted Onion Olive Oil. Sprinkle with ¼  tsp. ground red chili powder.  Wrap in aluminum foil and roast on pre-heated grill for approximately 15-20 minutes.  Remove corn from foil and put back on hot grill until slightly charred.  Serve with small bowls of Cilantro & Roasted Onion Olive Oil and melted butter.

Recipe courtesy of Linda Fitzgerald – www.coloradoculinaryadventures.com

Ingredients

Extra firm tofu

Fresh Pineapple slices

Pineapple Balsamic Vinegar

Arbequina Olive Oil

Instructions

Place 8 each ½ inch thick slices of tofu in 9x11 pan and cover with Pineapple Balsamic Vinegar.  Marinate for 30 minutes.  Remove from pan and brush with olive oil.  Grill on preheated grill approximately 4 minutes on each side.  Brush Pineapple slices with olive oil and place on grill approximately 2 minutes each side.

Serve with your favorite cooked grains.

Recipe courtesy of Linda Fitzgerald – www.coloradoculinaryadventures.com

 Ingredients:

Serves 4

Ingredients:

4-6 cups arugula, washed and stemmed

¼ cup good olive oil

1 tablespoon traditional balsamic vinegar

Salt and pepper

½ pound mushrooms, sliced thin

1 jar artichoke hearts in brine, sliced thin

1 cup grape tomatoes, halved

Shaved Pecorino Romano cheese

4 slices paper thin prosciutto

Instructions:

Combine the olive oil, balsamic, salt and pepper in a small bowl.  Toss the arugula in a bowl with the dressing and arrange on salad plates.  Toss the mushrooms and artichoke hearts in the same bowl with remaining dressing and arrange equal portions over the arugula.  Top with tomatoes, shaved cheese and draped prosciutto and serve.

Recipe provided by Linda Hoffman

Ingredients

1 dozen hard boiled eggs, cooled, shelled & halved

3 tablespoons black or white truffle oil

1 teaspoon fresh squeezed lemon juice

2 large raw egg yolks*

1/2 cup delicate, buttery extra virgin olive oil, such as Fresh Fruits Manzanillo

1/2 cup grape seed oil or other neutral oil such as safflower or sunflower 

1 large garlic clove

Sea salt to taste

1 pinch white pepper

 
1 dozen cooked egg yolks reserved from hard boiled eggs

Instructions

Prepare the hard boiled eggs.  

While eggs cool, in food processor or blender, add egg yolks, garlic, and lemon juice. Slowly add truffle oil and olive oil and grape seed oil to form an emulsion. Season to taste and refrigerate.

With a fork, mash the dozen cooked egg yolks and blend thoroughly with 1/2 cup of truffle aioli.  Add more to taste if desired.  Pipe or fill the hard boiled egg whites with the egg yolk mixture.  Refrigerate until cool or up to 6 hours.  Serve with finely chopped parsley or minced chives as a garnish. 

Makes 2 dozen appetizer servings 

Ingredients

1 Turkey about 12 pounds

For The Brine

1 1/2 cups kosher salt
2 1/2 gallons cold water

Roasting
3 tablespoons Mushroom Sage Extra Virgin Olive Oil
1 tablespoon freshly ground pepper
1/2-3/4 cups chicken stock, as needed

Instructions

Place Turkey and enough brine to cover in a large pot. Refrigerate for 12 to 24 hours. If turkey floats to top weigh down with a plate and cans to keep it submerged in brine.  Preheat oven to 400° rub 2 tablespoons mushroom sage extra virgin olive oil over the skin of turkey. Sprinkle pepper over skin and in cavity. Tuck wing tips under loosely truss legs and place turkey on a V-shaped rack in roasting pan. Tent breast with foil. Put turkey in preheated oven.  To ensure the bird cooks evenly rotate roasting pan 180° every 30 minutes. Roast for about one hour remove foil and baste Turkey with 1/2 cup of warm stock mixed with one tablespoon mushroom sage extra virgin olive oil. Start checking internal temperature after about one hour by inserting an instant read thermometer in the meatiest part of the thigh not touching the bone.  If legs or breast begin to get too brown cover loosely with foil roast until internal thigh temperature reaches 165° total roasting time should be about two to two and three-quarter hours. Let bird rest least 20 to 30 minutes before carving.

Ingredients

10 oz. Heavy Cream
4 oz. Aged Espresso Balsamic
1 pound (about 2 cups) semi-sweet chocolate chips
3 Tbs. unsalted butter cut in to small pieces
1/4 tsp. sea salt
1/2 tsp. vanilla extract

Instructions

Butter a 9x13" baking pan and line with parchment that overhangs the sides.  In a metal bowl or double boiler, add all of the ingredients except the salt.  Set over a pot of gently simmering water, stirring constantly until the chocolate has completely melted.  The mixture will be very thick.  Pour in to the prepared pan.  Allow to cool to room temperature and cut in to squares.  Sprinkle a few grains of sea salt on each square.

Makes about 3 pounds of fudge.