2 cups packed fresh basil leaves

½ cup Seasons Garlic Extra Virgin Olive Oil

½ cup freshly grated Parmesan Cheese

8 oz. fresh Chevre

½ tsp. Salt

Put the goat cheese, basil, garlic olive oil, grated Parmesan and salt in a food processor or blender and process to a smooth paste.  Use immediately as a dip, spread or served over hot pasta.

SERVES 4

2 heads of Romaine lettuce

2 cups of mixed fresh herbs (parsley, cilantro, dill, basil or mint)

1/4 cup chopped scallions

Dressing:

1/8 cup Hojiblanca EVOO

1/8 cup Lemon Fused EVOO

Salt and Pepper to taste

Tear lettuce into pieces and place in a large salad bowl with fresh herbs and scallions. In separate bowl, whisk together dressing ingredients.  Pour over salad, toss immediately, serve.

SERVES 4

4 navel oranges

1/2 red onion, thinly sliced

1 fennel bulb, halved, thinly sliced

1/4 cup fresh mint leaves, torn

Dressing

1 teaspoon ground coriander

2 tablespoons fresh orange juice

2 tablespoons Oregano White Balsamic

3 tablespoons Blood Orange EVOO

1/4 teaspoon Sea Salt

Remove zest from 2 oranges, set aside. Segment all oranges, removing skin.  Boil two cups water, add sliced onion, drain well.  In large bowl toss orange segments, fennel, red onion, mint leaves and zest. Whisk together dressing ingredients, pour over salad.  Toss to coat evenly and serve.

INGREDIENTS:

8 ounces thinly sliced beef tenderloin

2 handfuls arugula

2 tablespoons Seasons White Truffle Oil

4 tbspoon Seasons 18 Year Traditional Balsamic Vinegar

1 tbspoon chopped chives

Kosher salt to taste

Freshly ground black pepper

Shaved Parmesan Reggiano

Wrap the tenderloin in plastic wrap and place in the freezer for 4 hours. After 4 hours, un-wrap the tenderloin and thinly slice the beef into approximately into 1/8 to 1/4-inch pieces. Lay out sheets of parchment paper and place each slice onto the parchment sheets. Layer with another piece of parchment and gently pound the meat with a meat mallet until paper thin. Repeat until all of the meat is sliced and pounded. Divide the meat evenly among 4 chilled plates. Serve with arugula tossed with truffle oil and balsamic, salt, pepper, chives and shaved parmesan cheese to taste. Finish with a pinch of sea salt and a drizzle of balsamic and truffle oil.

Ingredients

4-6 large Little red  potatoes

2 Tablespoons of Seasons Arbequina Extra vigin olive oil 

2 Tablespoons White Truffle Oil 

2 Tablespoons shredded Parmesan cheese

2 Tablespoon fresh snipped chive

2 teaspoons Sea Salt 

1 teaspoon fresh ground pepper 

Directions

Pre-heat the oven to 350 degrees. Wash and dry the potatoes and place on a parchment lined baking sheet, drizzle the Arbequina EVOO and season with Sea salt and pepper. Put in oven on center shelf and bake for 45 minutes.Remove from oven. Begin a thin drizzle of White Truffle oil. Sprinkle with fresh chive and parmesan cheese.

Serves 4

Ingredients:

1 (3 1/2- to 4-pound) chicken -- cut up or bone-in chicken parts, as desired

1 teaspoon Dijon mustard

1/2 teaspoon fresh, chopped thyme

1/2 teaspoon fresh, chopped sage

1/2 teaspoon fresh, chopped rosemary

Salt and pepper -- to taste

3 tablespoons Traditional 18 Year Balsamic Vinegar 

2 tablespoon of Herbs de Provence Extra Virgin Olive Oil 

Directions:

Preheat oven to 400: F. Place the chicken in a single layer in a 13 x 9 x 2-inch baking dish, on a baking rack if desired. Brush or spread each piece lightly with Dijon mustard. Sprinkle with the thyme, sage, rosemary, salt and pepper. Next add the vinegar, then drizzle lightly with olive oil. Place in the oven and bake until chicken is brown and done, basting occasionally with pan juices, about 50 minutes. This is good hot or at room temperature.

NOTE: The ingredients can be mixed in a small bowl and poured over the chicken. The chicken and sauce can also set to marinate for about 30 minutes at room temperature or for a longer time in the refrigerator.

1 tablespoon finely minced shallot

1 tablespoon Dijon mustard

1/3 cup Seasons Honey Ginger White Balsamic

2/3 cup Seasons Coratina extra virgin olive oil

Salt and pepper to taste

Add the vinegar, salt, pepper, mustard and shallot to the blender.  Pulse a few times to mix.  

Slowly pour in the olive oil while the blender is running to emulsify the mixture. 

Yield:  Makes 6 servings

Ingredients:
5 tablespoons Sicilian Lemon White Balsamic
1/4 cup Persian Lime fused extra virgin olive oil

6 cups water

1/4 cup fresh lemon juice

2 bay leaves

2 teaspoons salt

1 teaspoon whole black peppercorns

1 pound uncooked large shrimp, peeled, deveined
2 large mangoes, peeled, pitted, cut into 1/2-inch cubes (about 3 cups)

2 cups peeled and julienned jicama 

1/2 cup chopped red onion

3 tablespoons chopped fresh cilantro

Preparation:
In a small bowl add white jalapeño balsamic vinegar. Gradually whisk in oil. 
Season vinaigrette to taste with salt and pepper. Bring 6 cups water and next 4 ingredients to boil in 
heavy large saucepan. Reduce heat to medium; simmer 15 minutes. Reduce heat to low, add shrimp, 
and simmer until opaque in center, about 2 minutes. Drain. Transfer shrimp to large bowl; refrigerate until cool. 
Mix mangoes and next 3 ingredients into shrimp. 

Pour vinaigrette over; toss to coat. Serve on a base of lettuce leaves.

Serves:    4 servings

Ingredients:

Vinaigrette:

2 tablespoons Oregano White Balsamic Vinegar

1/4 cup Arbequina Extra Virgin Olive Oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Salad:

1 cup garbanzo beans, drained and rinsed

2 medium zucchini, diced into 1/4-inch pieces

1/2 cup fresh corn kernals

1/2 small red onion, thinly sliced

5 romaine lettuce leaves, cut crosswise into 1/2-inch strips

¼ cup shaved Parmesan cheese

Directions

For the Vinaigrette: In a small bowl, whisk together the vinegar, olive oil, salt, and pepper until combined.

For the Salad: Place the garbanzo beans, zucchini, corn, red onion, and lettuce in a large salad bowl. Pour the vinaigrette over the salad and toss well. Garnish with the Parmesan cheese and serve. 

OLIVE OIL & VINEGAR SORBET

Ingredients:

1/2 cup Sicilian Lemon White Balsamic Vinegar

12 cracked black peppercorns

1/2 cup sugar

3 Tbsp Lemon Fused Extra Virgin Olive Oil

1/4 cup water

6 tablespoons cup whipped egg whites

Preparation:

In a saucepan, bring all ingredients except the egg whites to a boil, then simmer for five minutes and chill. Place egg whites in a mixing bowl and whip to soft peaks. Fold the white balsamic mixture into the egg whites and freeze in an ice cream machine according to the manufacturer instructions. Transfer to a storage container and freeze overnight.

Serves 4

Ingredients

4 ripe medium oranges, peeled

1 small red onion, sliced fine

2 tablespoons Fig Balsamic Vinegar

6 tablespoons Hojiblanca Extra Virgin Olive Oil

Salt and freshly ground pepper

4 tablespoons golden raisins, covered for 20 minutes in hot water, then drained

20 black olives, pitted

2 tablespoons sunflower seeds

2 tablespoons almonds, blanched and chopped fine

Springs of fresh mint, to garnish

Preparation

Remove the white pith from the oranges and cut the fruit crosswise into 1/4 inch slices. Arrange on a serving platter and scatter over the sliced red onion. In a small bowl, whisk together the vinegar, olive oil, salt, and pepper. Spoon this dressing over the onion and oranges. Sprinkle with the raisins, olives, sunflower seeds, and almonds. Garnish with mint springs and serve chilled.

INGREDIENTS:

2 YELLOW BELL PEPPERS

4 RED BELL PEPPERS

1/2 CUP SEASONS FRANTOIO EVOO

1/2 SPANISH ONION

1 TOMATO

1/3 CUP SEASONS SHERRY VINEGAR

1 MINCED GARLIC CLOVE

1 TEASPOON GROUND CUMIN

1 LOAF CIABATTA BREAD (OR BAGUETTE)

Preheat oven to 375F. Line baking sheet with parchment paper. Cut the peppers lengthwise and remove the

stems and seed. Arrange the peppers cut side down on the baking sheet alongside the onion and tomato. 

Roast for 35 minutes. Do not allow the edges to blacken. Transfer peppers, onion and tomato to a bowl andcover with plastic wrap. When peppers are cool enough to handle, peel them. Tear them lengthwise into 

strips about 3/4 inch wide. Dice roasted onion. Peel tomato and dice. In a casserole, combine all 

ingredients and mix gently for about a minute. Toss gently, serve cool with ciabatta or baguette bread.

INGREDIENTS:

Serves 4

SALAD:

8 cups  trimmed arugula (about 4 ounces)

1/3 cup  thinly sliced red onion

1/4  teaspoon freshly ground black pepper

1/8  teaspoon sea salt

5  center-cut bacon slices, cooked and crumbled

8 tablespoons crumbled goat cheese

8 dried figs sliced in quarters 

Dressing 

1/3  cup Seasons Walnut oil 

1/2 cup Seasons Fig Balsamic Vinegar

1/4  teaspoon  chopped fresh thyme

1. To prepare dressing, combine Seasons Fig balsamic vinegar, Seasons Walnut oil and thyme in a blender; process until smooth.

2. To prepare salad, place 2 cups arugula on each of the 4 plates. Divide onion evenly among plates. Drizzle about 3 tablespoons dressing over each serving; sprinkle evenly with pepper and salt. Sprinkle evenly with bacon. Top each serving with 2 teaspoons goat cheese. Serve immediately.

Ingredients:

Serves 4

3 cups sundried tomatoes (not in oil)

1 cup of Seasons Garlic Extra Virgin Olive oil

3 tablespoons of minced fresh herbs such as oregano and parsley

1/4 cup Seasons Sherry vinegar

Sea salt and fresh ground pepper to taste

Put all ingredients in to the bowl of a food processor. Pulse until mixture has the consistency of pesto. Lightly toss with one pound of cooked pasta or serve with crackers as a spread.

Cannellini Bean Salad with SEASONS FAMILY RESERVE Extra Virgin Olive Oil

INGREDIENTS: 

1  15 oz. can drained white cannellini beans

1 large tomato diced very small 

1/2 sweet onion diced very small 

1/2 cup of chopped parsley 

1/2 crumbled feta cheese

Sea salt and pepper to taste 

4-5 tablespoon SEASONS FAMILY RESERVE Extra Virgin Olive Oil

3 tablespoons (to taste) OREGANO WHITE BALSAMIC

In a salad bowl combine all the ingredients above  toss and serve cool.

SHRIMP IN GARLIC SAUCE WITH CORATINA EXTRA VIRGIN OLIVE OIL 

INGRIDIENTS

• 1/2 - 3/4 pound shrimp, preferably very small, shelled

• Coarse salt

• 8 tablespoons CORATINA extra virgin olive oil

• 3 large cloves garlic, peeled and very coarsely chopped

• 1 dried red chili pepper, stem and seeds removed, in 2 pieces

• 1/2 teaspoon paprika

• 1 tablespoon minced parsley

Directions 

Peel and dry shrimp, sprinkle salt on both sides of peeled shrimp and let sit for 10 minutes.  On a stovetop heat an 8" casserole and add oil.  Once hot add garlic and chili pepper.  Allow garlic to turn golden then add shrimp, cooking over medium heat for about 3-4 minutes, until shrimp are done.  Sprinkle with parsley and paprika and serve immediately.

INGREDIENTS:

1   6 oz. container of lemon yogurt

3/4 cup  Seasons Lemon Fused Extra Virgin Olive Oil

1 cup granulated sugar

2 1/4 cups flour

Zest of 1 lemon

4 egg whites

4 egg yolks

1 teaspoon butter

1 tablespoon baking powder

Serves 6 to 8 as an appetizer.

Ingredients:

3 cups basil leaves

1 clove garlic, roughly chopped

3 tablespoons walnuts

3 tablespoons grated parmesan cheese

½ cup walnut oil

Salt to taste

Directions:

Purée the ingredients until smooth in a food processor.

Toast walnuts over high heat in a sauté pan; toss frequently and remove when fragrant.

Cut onion into 1/8" slices and soak in ice water for ½ hour or more to remove bite; drain well. Whisk together dressing ingredients. Wash and dry greens. Add nuts, berries and onion; then toss with dressing. Serve immediately.

Serves 4.

Ingredients ~ Icing:

10 ounces cream cheese

5 tablespoons unsalted butter

2 1/2 cups powdered sugar

1/4 cup pure maple syrup

12 walnut halves for garnish

Directions ~ Cake:

Preheat oven to 350°F. Butter two 9-inch cake pans. Line bottom of pans with waxed paper or parchment. Butter and flour paper. Remove excess flour.

Whisk flour, baking soda, salt and cinnamon in medium bowl. In a separate bowl, beat sugar and oil until well blended. Add eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and ginger. Divide mixture between prepared pans.

Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans 10-15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely.

Directions ~ Icing and Assembly:

Beat cream cheese and butter in large bowl until airy. Add powdered sugar and beat at low speed until combined. Add maple syrup and beat. Chill until just firm enough to spread, 30 minutes.

Place 1 cake layer on platter. Spread with 3/4 cup icing. Top with second layer. Spread remaining icing over entire cake.

Arrange walnut halves around top edge. Serve at room temperature. This cake will keep one day in the refrigerator. Makes 12 servings.

6 cups mixed lettuces
1 tangerine, peeled and diced

½  cup blueberries
½   cup crumbled feta cheese
4 Tbsp Blood Orange Fused extra virgin olive oil
2  Tbsp Tangerine Balsamic Vinegar
Pinch of fresh black pepper

3  medium butternut squash (about 4-1/2 pounds total)

1/3  cup  packed brown sugar

3 Tbsp Cinnamon Pear Balsamic Vinegar

2  tablespoons  butter or margarine, softened

1  teaspoon  finely shredded orange peel

Brown sugar (optional)

Ground cloves (optional)

Orange peel curls (optional)

Scrub squash; halve lengthwise and remove seeds. Place halves, cut side up, in a large roasting pan. In a mixing bowl combine brown sugar, balsamic vinegar, margarine or butter, orange peel. Spoon mixture into squash halves. Bake, covered, in a 350 degree F. oven for 40 minutes.

Stir brown sugar mixture; uncover and bake 15 minutes more or until squash is tender. Sprinkle with additional brown sugar and garnish with orange peel curls, if desired. Makes 6 side-dish servings.

Ingredients:

2 ½ cup fresh or frozen cranberries

½ cup Cinnamon Pear Balsamic Vinegar

¼ cup water

2 Tbsp sugar

½ cup sugar

1 teaspoon ground cinnamon
½ teaspoon table salt
1 tablespoon cornstarch
3 ½ pounds sweet apples (6-7 medium), peeled, cored, and cut into ¼-inch-thick slices
9-inch pie pastry for a single-crust pie

1 ½ cup flour

¾  cup firmly packed brown sugar

1 ½  tsp cinnamon

½  tsp salt
2/3  cup unsalted butter, cut into chunks

Bring cranberries, Cinnamon Pear Balsamic Vinegar, water and 2 Tbsp sugar to a boil in a saucepan over medium-high heat. As soon as berries begin to pop, take saucepan off the heat and allow the berries to macerate in the vinegar mixture for 30 minutes.

Meanwhile, mix ½ cup sugar, 1 teaspoon cinnamon, ¼ teaspoon salt, and cornstarch in large microwave-safe bowl.  Add apples and toss to coat. Microwave on high, stirring every 3 minutes, for 10-14 minutes or until the edges of the apples are slightly translucent and liquid has thickened. Cool to room temperature (30 minutes).

After 30 minutes drain the cranberries, reserving the liquid.  In a large bowl gently fold together the apples and the cranberries. Pour filling into unbaked pie pastry and drizzle with some of the reserved vinegar mixture, adding more if extra tartness is desired.

Move oven rack to the bottom and place a foil lined baking sheet on the bottom rack. Preheat oven to 350°.

In a medium bowl, combine flour, brown sugar, cinnamon, salt and butter.  Cut in with a pastry blender or rub with your fingers until the mixture forms small lumps. Sprinkle topping over the filling.

Bake on bottom rack until juices bubble, 45 to 55 minutes, or until apples are tender when tested with a wooden toothpick. If pie browns too quickly, cover loosely with foil.

Set pie on rack, uncovered, to cool for 2 to 3 hours.

Garnish with sugared cranberries.

Ingredients

Vinaigrette:

2 tablespoons Oregano White Balsamic vinegar

1/4 cup Coratina Extra Virgin Olive Oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Salad:

1 cup garbanzo beans, drained and rinsed

2 medium zucchini, diced into 1/4-inch pieces

1/2 cup fresh corn kernals

1/2 small red onion, thinly sliced

5 romaine lettuce leaves, cut crosswise into 1/2-inch strips

¼ cup shaved Parmesan cheese

Directions

For the Vinaigrette: In a small bowl, whisk together the vinegar, olive oil, salt, and pepper until combined.

For the Salad: Place the garbanzo beans, zucchini, corn, red onion, and lettuce in a large salad bowl. Pour the vinaigrette over the salad and toss well. Garnish with the Parmesan cheese and serve.

Serves:    4 servings

Salad

4 oz firm salad greens (rocket, spinach arugula)

2 cups pears poached in Cinnamon Pear Balsamic Vinegar, 

sliced

¼  cup Asiago cheese crumbled

¼ cup candied walnuts

Dressing

2 oz Blackberry Ginger Balsamic Vinegar

4 oz Frantoio Extra Virgin Olive Oil

To make the dressing: Place balsamic vinegar in a small bowl. Slowly whisk in olive oil. Divide the salad greens between the plates. Arrange the pears, Asiago and walnuts on the greens. Drizzle dressing on top.

Serves 2 - 4

1 pound fresh or frozen sweet cherries, stemmed, pitted
3/4 cup 18 year Traditional Balsamic Vinegar
1/2 cup granulated sugar
     If cherries are frozen, let thaw before using. In a large heavy skillet over high heat, stir together cherries, sugar, and balsamic vinegar until sugar dissolves. Bring just to a boil; reduce heat to medium and simmer until cherries are soft and wooden spoon leaves a path in the sauce when drawn across bottom of skillet, approximately 15 minutes. Remove from and heat and let cool to room temperature. Refrigerate for at least 3 hours or overnight. Serve over vanilla bean ice cream or pound cake.

Ingredients:

8 1/2 ounces dark chocolate, chopped (recommended: Valrhona)

1/4 cup heavy cream

4 teaspoons Dark Cherry, Tangerine or Raspberry Balsamic Vinegar

1/2 cup cocoa powder

Directions:

Melt the chocolate and cream in a double boiler over hot but not simmering water. Place melted chocolate in a small bowl. Stir in the balsamic vinegar. Cool the chocolate in the refrigerator for 1 hour. Remove from the refrigerator and let sit at room temperature for 1 hour, until firm but moldable.

Use a teaspoon or small cookie scoop to scoop out chocolate. Use your fingertips to shape into balls about the size of a cherry. Set the chocolate balls on a parchment-lined tray.

Place the cocoa powder in a small shallow dish. Place 6 truffles at a time in the cocoa powder and roll the truffles around to coat, and return the coated truffles to the baking sheet. Continue with the remaining truffles. Place the truffles in a serving dish or airtight package. Serves:  36 truffles

Ingredients:

1 stick butter or margarine

¼ cup Blood Orange Fused Extra Virgin Olive Oil

½ cup sugar

½ cup brown sugar

1 ½ teaspoons vanilla extract

2 eggs

½ teaspoon salt

1 teaspoon baking powder

¾ cup all-purpose flour

¾ cup whole wheat pastry flour

2 cups oats (not instant)

 ¾ cup dried cranberries 

Directions:

Pre-heat oven to 350 degrees

In a medium mixing bowl cream together with electric mixer butter, oil, sugar, and vanilla. Then add eggs one at a time until well blended. Then add all-purpose flour, salt, and baking powder, mix on low speed until just incorporated.  Repeat with whole wheat pastry flour. When flour is incorporated add oats and cranberries mixing on low speed until well distributed. Scoop by the tablespoon on to a baking sheet covered with parchment. Bake for 8-10 minutes, cookies will be lightly brown on top when done. Remove from heat and place on cooling racks. Store in a tightly sealed container. These freeze well. Makes about 2½ dozen cookies

Ingredients: 
2 cups 18 year Traditional Balsamic Vinegar
1 Tsp Honey
1/4 lb. Arugula, cleaned
1 Tbsp 18 year Traditional Balsamic Vinegar
2 Tsp Arbequina Extra Virgin Olive oil
Salt, to taste
Freshly-ground black pepper, to taste
12 Paper-thin slices beef round, pounded
12 Paper-thin slices Manchego cheese

Directions: 
Bring balsamic vinegar to a boil in a medium saucepan over medium- high heat and reduce it to 1/2 cup, stir in the honey. Let cool. Toss arugula with vinegar and oil and season with salt and pepper to taste. Lay out 1 slice of beef on a flat surface. Place 1 slice of cheese and two tablespoons of the arugula in the middle of the beef and roll up tightly. Repeat with the remaining beef. Place on platter and drizzle with balsamic reduction.

Ingredients:

3 cups milk

1 cup heavy cream

6 egg yolks

1 cup sugar

2/3 cup Arbequina Extra Virgin Olive Oil

2 pints strawberries, hulled and sliced

2 Tbsp 18 year Traditional Balsamic Vinegar

Directions:

In a saucepan over medium heat, whisk together the milk and cream. Cook until bubbles form around the edges of the pan.

Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks and sugar on medium-high speed until thick and tripled in volume, about 5 minutes. Reduce the speed to medium-low, slowly drizzle in the olive oil and beat until combined, stopping the mixer occasionally to scrape down the sides of the bowl.

Slowly add 2 cups of the hot milk mixture, 1/4 cup at a time, beating until just combined. Slowly pour the yolk mixture back into the saucepan, whisking with a handheld whisk until combined. Place the pan over medium-low heat and cook, whisking constantly, until the mixture coats the back of a spoon and a candy thermometer registers 175°F, about 15 minutes.

Strain the custard through a fine-mesh sieve into a bowl. Place the bowl in a larger one partially filled with ice water and cool the custard to room temperature, stirring occasionally. Cover with plastic wrap and refrigerate until cold, about 2 hours.

Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the gelato to a chilled container, cover and freeze until firm, at least 3 hours or up to 3 days, before serving.

One hour before serving, prepare the strawberries: In a bowl, combine the strawberries with the balsamic vinegar. Cover with plastic wrap and refrigerate until ready to serve.

To serve, scoop the gelato into individual bowls and top each with 1/4 cup of the strawberries with their juices. Serve immediately. Serves 8 to 10.

Yield: Makes 8 servings
Ingredients

3/4 cup Blood Orange or Lemon Fused Extra Virgin Olive Oil, plus additional for greasing pan
1 large lemon
1 cup cake flour (not self-rising)
5 large eggs, separated, reserving 1 white for another use
3/4 cup plus 1 1/2 tablespoons sugar

Preparation

Put oven rack in middle position and preheat oven to 350°F. Grease 9 inch springform pan with some oil, then line bottom with a round of parchment paper. Oil parchment.

Finely grate enough lemon zest to measure 1 1/2 teaspoons and whisk together with flour. Halve lemon, then squeeze and reserve 1 1/2 tablespoons fresh lemon juice.

Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes. Reduce speed to medium and add olive oil (3/4 cup) and reserved lemon juice, beating until just combined (mixture may appear separated). Using a wooden spoon, stir in flour mixture (do not beat) until just combined.

Beat egg whites (from 4 eggs) with 1/2 teaspoon salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add 1/4 cup sugar a little at a time, beating, and continue to beat until egg whites just hold soft peaks, about 3 minutes.

Gently fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.

Transfer batter to spring form pan and gently tap against work surface once or twice to release any air bubbles. Sprinkle top evenly with remaining 1 1/2 tablespoons sugar. Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 45 minutes. Cool cake in pan on a rack 10 minutes, then run a thin knife around edge of pan and remove side of pan. Cool cake to room temperature, about 1 1/4 hours. Remove bottom of pan and peel off parchment, then transfer cake to a serving plate.

Ingredients:

1/2  cup  light sour cream

3  Tbsp  reduced-fat mayonnaise

1 1/2  Tbsp  A-Premium White Balsamic Vinegar

1  tsp  sugar

1/2  tsp  black pepper

1/4 tsp  salt

2  cups  unpeeled chopped Rome apple (about 1 medium)

1  cup  golden raisins

1  (16-ounce) package cabbage-and-carrot coleslaw

Preparation:

Combine the first 6 ingredients in a large bowl, stirring with a whisk. Add chopped apple, 1 cup raisins, and coleslaw; toss to combine.

Yield: 8 servings (serving size: 1 cup)

1 cup medium-grind bulgur wheat
1 cup seedless red grapes, cut in halves or quarters, depending on size, or Champagne grapes
1 cup small-diced celery (about 3 stalks)
1/3 cup chopped toasted walnuts
1/4 cup packed coarsely chopped fresh flat-leaf parsley
3 Tbs. dried currants
3 Tbs. Roasted Walnut Oil
3 Tbs. A-Premium White Balsamic Vinegar
2 Tbs. minced shallot
Kosher salt and freshly ground black pepper

In a small saucepan, bring 1 cup water to a boil over high heat. Stir in the bulgur, remove from the heat, cover, and let sit until the water is completely absorbed and the bulgur is tender and cooled to room temperature, about 1 hour. Transfer to a large bowl. Add the grapes, celery, walnuts, parsley, currants, walnut oil, vinegar, shallot, and 1/2 tsp. salt; toss well. Season to taste with more salt and pepper.  Yield 5 servings

Serves 6                        Prep time: 10 min                Cooking time: 10 minutes

1 (7 to 8-inch) wheel brie cheese

1/4 cup dried cranberries

1/4 cup pomegranate seeds

1 chopped pear

1/4 cup POMEGRANATE BALSAMIC VINEGAR

Preheat oven to 350F

Remove outer wrapping from brie wheel. Using a very sharp knife, remove the rind from the top of the wheel only, leaving the rind on the sides and bottom intact. Place brie in a shallow pie plate or casserole dish.

In a small sauce pan combine chopped pear, pomegranate seeds, dried cranberries and  POMEGRANATE BALSAMIC VINEGAR, cook over medium heat for 5 minutes, stirring with a wooden spoon until pomegranate balsamic reduces and becomes thicker. Pour the mixture over brie and bake for 10 minutes. Serve with crackers or sliced toasted baguette.

Servings: 6       Prep time: 40 minutes       Cooking time: 1hour 30 minutes

1 1/2 lb. sweet potatoes, peeled

1 lb. parsnips, peeled

1 lb. carrots, peeled

1 large red onion, coarsely chopped

1/4 cup sweetened dry cherries

1/3 cup BLOOD ORANGE EXTRA VIRGIN OLIVE OIL

1/3 cup CHERRY BALSAMIC VINEGAR

Salt and pepper to taste

1 tablespoon rosemary needles for garnish

 Preheat oven to 350F.

Cut first 3 ingredients into 1 1/2 inch pieces. Combine carrots, parsnips, sweet

potatoes, onion, and dried cherries in a roasting pan, add Blood orange extra virgin olive oil and cherry balsamic vinegar. Add salt and pepper to taste. Cover roasting pan with aluminum foil. Place covered roasting pan in oven for 1 hour. Uncover roasting pan and bake for an additional 30 minutes.

To serve, toss to mix ingredients and finish with rosemary needles.

Servings: 6   Prep time: 30 minutes Cooking time: 50 minutes

 4 lb. yukon gold potatoes, peeled, cut into 3-inch pieces

2 shallots finely chopped

1 1/4 cups whole milk, warmed

1/4 cup ARBEQUINA EXTRA VIRGIN OLIVE OIL

1 lb assorted mushrooms (such as cremini, shiitake, chanterelles) chopped

3 tablespoon PORCINI EXTRA VIRGIN OLIVE OIL

1 teaspoon chopped chives to garnish

Salt and pepper to taste

Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Meanwhile, over medium heat add ARBEQUINA EXTRA VIRGIN OLIVE OIL to a large skillet. Add shallots, cook for 3 minutes and add mushrooms; sauté until beginning to soften, about 3 minutes. Sauté until juices evaporate and mushrooms are brown, about 7 minutes; season with salt and pepper.

When potatoes are tender, drain. Return potatoes to same pot. Stir over medium heat until excess moisture evaporates, about 1 minute; remove from heat. Mash well. Add milk and mix, adding additional milk by tablespoons to reach desired consistency. Season potatoes to taste with salt and pepper. Fold shallots and mushrooms into potatoes. Top with PORCINI EXTRA VIRGIN OLIVE OIL and sprinkle with chives.

Serves: 8                Prep Time: 30 min          Cooking time: 2 1/2 hours

10 lb. turkey

1 cup HERB DE PROVENCE EXTRA VIRGIN OLIVE OIL

Juice of 1 lemon

1 lemon cut in half

3 1/2 cups chicken broth

1 1/2 cup dry white wine

Salt and pepper to taste

6 Tbsp SEASONS HOLIDAY HERB BLEND

Special equipment: 1 large brining bag

     Rinse turkey with cold water. Pat outside and cavity of turkey dry

with paper towels. Sprinkle 3 Tbsp of Seasons Holiday Herb Blend

inside cavity adding a pinch of salt. Loosen skin on breast. Using your

fingers, carefully spread the remaining 3 Tbsp Seasons Holiday Herb Blend

under skin. Slide turkey into brining bag, and refrigerate for 6 to 12 hours.

     Set rack at lowest position in the oven and preheat at 350F.Place turkey

 in roasting pan. In a small bowl combine lemon juice and HERB

DE PROVENCE EXTRA VIRGIN OLIVE OIL spoon into main cavity and baste

over turkey. Insert lemon halves inside cavity. Pour 2 cups chicken broth and

1 cup of wine into roasting pan. Place turkey on lowest oven rack.  Roast  1

hour. Baste with liquid from pan and continuing roasting for 45 mins. Add an

additional 1 cup stock to pan. Roast an 45 minutes more; add remaining stock

and wine. Roast until  thermometer inserted into thickest part of thigh reads

165 F. Transfer turkey to a platter and let it rest for 30 minutes before carving.

3 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon sea salt
4 large eggs, separated plus 1 egg yolk

2 cups granulated sugar
1 cup lemon yogurt
3/4 cup SEASONS lemon fused extra virgin olive oil
Freshly grated zest of 2 lemons
1 ½  teaspoon SEASONS grapefruit infused white balsamic vinegar

1/4 cup confectioners' sugar, sifted, for dusting

          Preheat the oven to 350 degrees F. Generously spray the inside of a 10-inch Bundt pan with nonstick cooking spray and flour.
In a large bowl, whisk together the flour, baking powder and salt. Set aside. With a paddle attachment, beat the egg yolks until they are pale and light; slowly pour in the sugar until it is completely incorporated. Add the yogurt and olive oil and mix until thoroughly combined. Add the citrus zest and balsamic vinegar, and mix until just incorporated.
Add the flour mixture to the wet ingredients in two parts, beating after each addition until just combined (about 10 seconds). Scrape down the bowl and beat again for 5 seconds.
     In another large bowl, beat the egg whites until stiff peaks form. Scoop 1 cup of the egg whites into the batter. Use a rubber spatula to gently fold them in. After about 30 seconds of folding, add the remaining egg whites and gently fold until they are almost completely combined. Do not rush the folding process!
     Pour the batter into pan and bake for 40-50 minutes until toothpick comes out clean. Transfer the pan to a wire rack to cool completely. Just before serving, dust with confectioners’ sugar.

1 ¾ cup all purpose flour

1 tsp baking powder

Pinch of salt

4 oz unsweetened chocolate, melted

¾ cup SEASONS orange fused extra virgin olive oil

1 Tbsp SEASONS 12 year Tangerine infused balsamic vinegar

4 eggs

2 cups superfine sugar

½ cup lightly toasted chopped nuts (optional)

Preheat the oven to 350F. Line an 8-inch (20cm) square baking pan with a lightly oiled and floured piece of parchment paper that overhangs the pan on two sides (this aids in removal later).

Melt the chocolate over low heat on the stovetop or in the microwave and whisk in the oil. Let cool.

Mix the flour, baking powder and salt together in a small bowl. In a large bowl, beat the eggs and sugar until pale, thickened and billowy, about five minutes. Fold in the balsamic vinegar and the cooled chocolate mixture, then fold in the flour and optional nuts, floding just until everything is combined. Pour into the prepared pan and distribute evenly.

1 thin baguette, sliced into 24- 1/4" thick rounds

1 cup SEASONS Family Reserve extra virgin olive oil

1 green pepper, chopped

1 red pepper, chopped

1 large sweet onion, chopped

4 garlic cloves

2 large fresh tomatoes, pureed

10 cups water

1 (16oz) can garbanzo beans, drained, rinsed

1 teaspoon paprika

1 teaspoon black peppercorns

2 bay leaves

2 cups spinach leaves, chopped

4 tablespoon SEASONS chipotle infused extra virgin olive oil

Salt to taste

            In a large saucepan heat the EVOO, add green pepper, red pepper, onion, and garlic cloves. Sauté until soft, about ten minutes over medium heat. Add the tomato puree and sauté for 15 minutes on medium heat. Transfer the mixture to a food processor and puree. Set aside.

            In a large pot add 10 cups of water, garbanzo beans, paprika and salt to taste. Place the peppercorns and bay leaves in a cheesecloth or tea ball and add to pot.  Bring to a boil, add pureed vegetable mixture to the pot along with the spinach. Let everything boil together for 15 minutes over medium heat.  Remove spices (peppercorns, bay leaves). Serve and finish with Chipotle olive oil.  Serves 8 main dish.

4 oz blue cheese (Maytag, Stilton)

1 Tbsp SEASONS walnut oil

2 Tbsp SEASONS 12 year infused red apple or dark cherry balsamic vinegar

2 Tbsp half and half milk

1 tsp freshly ground pepper

3 sweet eating apples, cut into 1/2 inch dice

2 celery stalks, thinly sliced

2 cups chicken, cooked and cubed

1/2 cup coarsely chopped walnuts, toasted

     Put 2 ounces of the cheese in a large bowl.  Add the walnut oil and, using a fork, mash together the cheese and the walnut oil. Add the balsamic vinegar and continue to mash and mix.  Add the half and half and pepper and mix well to make a thick, chunky dressing.  Add the apples, sliced celery and chicken to the dressing and mix well.  Crumble the remaining cheese and sprinkle over the salad along with half the walnuts.  Mix them into the salad gently and evenly.  Transfer the salad to a serving bowl and garnish with the remaining walnuts.  4 Main Dish servings

2 cups mache salad green

2 Tbsp pine nuts

4 ounces humboldt fog cheese, crumbled

1 green apple, cut into matchstick size pieces

3 Tbsp SEASONS 12 yr infused red apple balsamic vinegar

1 Tbsp chopped chives

3 Tbsp SEASONS Arbequina extra virgin olive oil

salt and pepper to taste

Wash mache and dry.  Arrange on 4 salad plates.  Garnish salads with pine nuts, crumbled humboldt fog cheese and green apple pieces.

For the vinaigrette:  Combine the balsamic vinegar and chives in a small bowl; whisk in the extra virgin olive oil.  Season with salt and pepper.

½  SEASONS infused mushroom sage extra virgin olive oil, divided

½  cup chopped shallots

1 cup mushrooms (cremini or portobello), thickly sliced

2 Tbsp chopped fresh sage

1 cup dry sherry wine

2/3 cup heavy whipping cream

1 ½  pounds pork chops

 4 fresh sage leaves

 Salt and freshly ground black pepper to taste

            Place 4 tablespoons SEASONS infused mushroom sage extra virgin olive oil in a medium sauté pan heat to medium high temperature. Add shallots and sauté for two minutes. Add mushrooms and sauté for 5-10 more minutes, until the mushrooms have browned. Sprinkle on a pinch of salt. Add Sherry and deglaze the pan, scraping up any bits that may be sticking to the bottom of the pan. Stir in the cream. Bring to a boil and cook the sauce down until it is thick enough to coat the back of a wooden spoon (about 10 minutes).

     While the sauce is reducing, heat 4 tablespoons SEASONS infused mushroom sage extra virgin olive oil in another large sauté pan on medium heat. Sprinkle salt and pepper over both sides of the pork chops. Add pork chops to pan and cook for about 3 minutes on each side, until browned and cooked through.

            Stir chopped sage into sauce, season to taste with salt and pepper. Pour sauce over pork chops to serve.

            Serves 4

6 dried porcini mushrooms

3 sprigs fresh sage

4 cups chicken stock (chicken broth, mushroom broth, or vegetable broth)

6 Tbsp SEASONS mushroom sage infused extra virgin olive oil

2 cloves garlic, peeled and minced

2 large leeks thinly slice

12 oz crimini mushroms, cleaned and cut into 1/2-inch chunks

1 ½  c Arborio rice or other short-grain rice

salt and pepper

freshly grated Parmesan cheese

Put dried porcini mushrooms in a small bowl with the sage and add enough boiling

water to cover. Allow to soak for about ten minutes until they have rehydrated.

Heat chicken stock in a saucepan over medium-high heat. When the stock comes to a boil, turn down to a simmer. Remove softened porcini mushrooms and sage from the water and chop coarsely. Retain the steeping liquid.

Heat 5 tbsp SEASONS mushroom sage infused extra virgin olive oil on medium heat in a saucepan or saucier. Add garlic and leeks and saute until golden. Add 1 more tbsp. olive oil and rice, sauté rice until it begins to turn golden. Add mushrooms (including the reconstituted dried mushrooms) and cook until they have given off most of their water. Season with salt and pepper.

Lower heat to medium-low. Add all dried mushroom liquid and one ladleful of chicken stock. Stir risotto thoroughly. If the liquid in the risotto is boiling very quickly, turn the heat down. The dish should cook gently and slowly.

When the risotto has absorbed most of the liquid, add another ladleful of stock and stir thoroughly. Repeat this step until the rice does not seem to be absorbing more liquid and the grains are chewy and al dente to taste. Check for salt and pepper and season if necessary.

To finish, grate Parmesan cheese over risotto. Any available fresh sage makes a nice garnish. Serve immediately.

3 Tbsp SEASONS mushroom sage infused extra virgin olive oil

2 large clove garlic, crushed

1 lb sliced mixed mushrooms

8 to 10 fresh sage, very thinly sliced

salt and freshly ground black pepper

3 cups chicken stock

1 cup whole milk

1 cup quick cooking polenta

2 Tbsp SEASONS mushroom sage infused extra virgin olive oil

Heat 3 tablespoons SEASONS mushroom sage infused extra virgin olive in a frying pan over medium-high heat and add garlic and sliced mushrooms, cooking until very tender, season with salt and pepper and stir in sage. Add the stock and milk to a saucepan and bring to a boil.Slowly whisk in the polenta so no lumps form. Stir it constantly for a minute or two until it comes together. Fold in mushroom mixture and the remaining 2 tablespoons olive oil.  Serve warm.

1 lb boneless skinless chicken breast

3 Tbsp SEASONS Family Reserve extra virgin olive oil

1 clove garlic, minced

2 rosemary sprigs, leaves chopped

salt and pepper

1 lb penne pasta

6 Tbsp SEASONS Family Reserve extra virgin olive oil

1 zucchini, sliced 1/2 inch thick

1 red pepper, cut in 1 inch squares

1 yellow squash, sliced 1/2 inch thick

1 cup cherry tomatoes

1 cup small crimini mushrooms

1 cup thick sliced red onion

1/2 cup SEASONS mushroom sage infused extra virgin olive oil

1/2 cup shaved Parmesan cheese

salt and pepper to taste

Chicken:

Lightly coat the chicken with 3 Tbsp SEASONS Family Reserve extra virgin olive oil, garlic, rosemary, salt and pepper. Refrigerate and allow to marinate for 1 hour.  Grill chicken and cook until done.  Cut chicken into bite sized pieces.

Vegetables:

Wash vegetables.  Lightly brush with 3 Tbsp SEASONS Family Reserve extra virgin olive oil.  Preheat grill. Place vegetables in a grilling basket.  Grill over medium heat turning occasionally.  Brush with an additional 3 Tbsp extra virgin olive oil to prevent vegetables from drying out. Remove vegetables when the skin begins to blister and they are fork tender.  Plan on grilling for 15 to 20 minutes.

Pasta:

Cook penne according to package directions.

Assembly:

In a large serving bowl, place pasta, grilled vegetables, and grilled chicken.  Add 1/2 cup SEASONS mushroom sage infused extra virgin olive oil, salt and pepper to taste.  Mix until ingredients are thoroughly combined and coated by the oil.  Add more oil if necessary.  Finish the dish by adding shaved Parmesan cheese.

6 Tbs. SEASONS Arbequina extra virgin olive oil
2 Tbs. SEASONS A-premium white balsamic vinegar
2 Tbs. finely chopped shallots

Salt

Black pepper
2 heads Belgian endive
1 head radicchio
1 large Asian pear or barely ripe Bosc or Anjou pear
Juice of 1/2 lemon

1/3 cup SEASONS 12 yr fig infused balsamic vinegar
1/2 lb. Cabrales (Stilton or Gorgonzola), cut into 6 slices

Whisk together the oil, vinegar, and shallots. Season to taste with salt and pepper; set aside.

Cut the endive and radicchio into 1-inch wide strips, discarding the hard cores. (It isn’t usually necessary to wash these salad greens.)

Remove the core from the pear, cut into thin wedges, and toss with lemon juice. Toss the endive, radicchio, and pears with the vinaigrette. Divide among six salad plates. Drizzle the fig balsamic over the salads. Top each salad with a slice of blue cheese and serve immediately.

3 pounds Yukon gold potatoes, cut into 2-inch dice

1 cup light cream

4 tablespoons butter

¼ cup minced onion

1 tablespoon SEASONS Family Reserve Extra Virgin Olive Oil

2½ teaspoons salt

½ teaspoon white pepper

2 tablespoons SEASONS Truffle Oil

Put the potatoes into a large saucepan and cover with water. Place over high heat and bring to a boil. Cook until fork tender, about 25 minutes. While potatoes are cooking sauté the onion in oil until transparent, do not brown. Drain the potatoes and return to a low heat for 2 to 3 minutes to dry up any excess water.

Put the cream and butter into a small saucepan and place over medium heat. Warm until the butter has melted into the cream.

Using a masher, mash the potatoes in the saucepan. Add the onion, cream, butter, salt and pepper and mix well using a large spoon. Swirl in the truffle oil and serve.

Serves 4 to 6.

3-4 lbs. corned beef brisket, spice packet included
2-3 medium onions, peeled and cut into eighths
12 ozs. Chocolate Stout (beef broth can be substituted, if desired)
1 cup SEASONS 12-year Dark Chocolate infused Balsamic Vinegar

Preheat oven to 350°. Arrange onions in bottom of roasting pan. Rinse brisket and place on top of onions, fat side up. Pour stout and chocolate balsamic over brisket and sprinkle with seasoning packet^*. Cover tightly with foil and roast 2-3 hours until fork tender, basting after 1 hour with liquid from pan. Slice across the grain and top with pan sauce and onions. Serve with Roasted Root Vegetable Mélange and Red Apple Slaw.

Serves 4 to 6.

^*in place of seasoning packet ¼ tsp. each coriander, mustard seed, bay leaf, crushed black pepper, and sea salt and 3-5 whole cloves may be used.

1½ cups parsnips, peeled and cut in 2 inch chunks

1½  cups carrots, peeled and cut in 2 inch chunks

1½  cups turnips, peeled and cut in 2 inch chunks

¼ cup SEASONS Roasted Walnut Oil, divided

½ tsp. dried thyme leaves

salt and pepper to taste

Preheat oven to 350°. Toss vegetables with 3 Tbsp. Walnut Oil and season with thyme, salt and pepper. Arrange vegetables in single layer in shallow roasting or jelly roll pan. Roast 40 minutes or until tender-crisp, stirring occasionally. Add salt and pepper if needed to taste and finish with remaining 1 Tbsp. Walnut Oil.

8 cups thinly sliced red cabbage

2 cups coarsely chopped Stayman Winesap apples (or other crisp, tart red apple)

¼ cup thinly sliced red onion

½ cup coarsely chopped toasted walnuts

½ cup SEASONS Red Apple infused Balsamic Vinegar

3 Tbsp. SEASONS Sherry Reserve Vinegar

3 Tbsp. SEASONS Roasted Walnut Oil

salt & pepper to taste

Toss cabbage, apples, red onion, and toasted walnuts. Combine both Vinegars and Walnut Oil and whisk. Toss with slaw mixture. Season to taste with salt and pepper.

Serves 6-8.

1/2 cup SEASONS Basil infused olive oil

1/4 cup SEASONS Sicilian lemon white balsamic vinegar

1 Tbsp lemon juice

1 tsp lemon peel

2 cloves garlic, minced

1/2 tsp salt

1/4 tsp black pepper

1/4 cup fresh chopped basil

2 whole chicken breasts

            In a small bowl, combine basil infused olive oil, Sicilian lemon white balsamic vinegar, lemon  juice, lemon peel, garlic, salt, pepper and basil.  (Makes about 1 cup marinade.) Put chicken in a non-reactive shallow baking dish or a large resealable bag and cover with marinade.  Marinate chicken, turning once, for 30 to 45 minutes.  Refrigerate until ready to cook.  Grill or broil chicken until lightly browned on the outside and just cooked through 5 - 7 minutes per side.  Transfer to a serving dish and garnish with lemon slices and fresh basil leaves.  Serves 4                      

1 cup uncooked Israeli (pearled)couscous

¼ tsp finely grated lemon peel

1 Tbsp lemon juice

5 Tbsp SEASONS Sicilian Lemon Infused Balsamic vinegar

3 Tbsp SEASONS Basil infused extra virgin olive oil

¼ tsp salt

Pepper, to taste

1 clove garlic, finely chopped

1 can (15 oz) cannellini beans, drained and rinsed

½ cup unpeeled chopped cucumber

½  cup roasted sweet red peppers, cut into 1-inch strips

1/3 cup sliced pitted kalamata olives

4 scallions, with some green tops, sliced about ¼ cup

1 cup grape tomatoes, cut in half

Fresh basil leaves for garnish

1/3 cup cocoa powder

1/2 cup plus 2 Tbsp boiling water

2 oz semi-sweet chocolate, finely chopped

3/4 cup SEASONS Arbequina Extra Virgin Olive Oil

2 large eggs

2 large egg yolks

1/4 cup SEASONS 12 yr Chocolate Infused Balsamic Vinegar

2 1/2 cups sugar

1 3/4 cup all-purpose flour

3/4 tsp kosher salt

2 1/2 ounces bittersweet chocolate, coarsely chopped

2 cups shredded sweetened coconut

Natural Falk Salt or Fleur de sel, for sprinkling

Heat oven to 350 degrees. 

Lightly grease a 9x13 inch baking pan. In a large bowl, whisk together the cocoa powder, and the boiling water until smooth.  Add the semi-sweet chocolate and whisk until the chocolate has melted.  Whisk in the olive oil.  Add the eggs, egg yolks and balsamic vinegar, and continue to whisk until combined.  Add the sugar whisking until fully incorporated.  Using a spatula, fold in the flour and kosher salt until just combined.  Fold in the bittersweet chocolate pieces.

Pour half the batter into the prepared pan and smooth with a spatula.  Sprinkle 1 cup of the coconut on top of the batter. Pour in the remaining batter and smooth.  Top with remaining coconut.  Sprinkle with Falk salt or Fleur de sel and bake until just set and firm to the touch, about 25 to 30 minutes. (These brownies solidify as they cool, so inserting a toothpick to check for doneness will not work; it does not come out clean.)  Transfer pan  to a wire rack and allow to completely cool before cutting into 2 inch squares.

4 ripe medium oranges

1 small red onion, thinly sliced

3 Tbsp SEASONS Oregano White Balsamic

6 Tbsp SEASONS Frantoio Extra Virgin Olive Oil

Salt and freshly ground black pepper

20 black olives, pitted

Sprigs of fresh parsley to garnish

Pinch of ground cinnamon to taste

Peel the oranges and remove the white pith.  Cut the fruit crosswise into 1/4 inch slices.  Arrange on a serving platter and scatter over the sliced red onion.  In a small bowl, whisk together the vinegar, olive oil, salt, and pepper.  Spoon this dressing over the onion and oranges.  Sprinkle with the black olives, parsley and cinnamon.  Serve chilled.

Salad:

10 oz box couscous

2 cucumber, peeled and chopped

4 medium ripe tomatoes, chopped

1/2 cup sliced scallions

1/4 cup fresh chopped mint

2 cups fresh chopped parsley

2 cups canned garbanzo beans, drained and rinsed

2 cloves garlic, minced

Dressing:

1/3 cup SEASONS Sherry Vinegar

1/4 cup SEASONS Meyer Lemon Fused Olive Oil

1 tsp coarsely ground black pepper

1/2 tsp kosher salt

Cook couscous according to package directions. Combine remaining salad ingredients in a large bowl; add couscous, and mix thoroughly.  To prepare dressing, blend ingredients with a whisk; pour over salad.  Serve chilled or at room temperature.  Serves 12.

3 tablespoons SEASONS 12 yr Fig Balsamic Vinegar

1/4 cup SEASONS Family Reserve extra virgin olive oil

4 cups mixed salad greens

½ cup thinly sliced radishes

1 cup dried figs, cubed

4 oz crumbled Feta cheese

1/4 teaspoon ground black pepper

salt to taste

Preparation: Mix vinegar, pepper, salt, and olive oil in a small bowl with whisk. In a large salad bowl, toss the remaining ingredients together. Drizzle the dressing over the salad and serve.

Serves 4.

Salad:

½ lb broccoli florets

1 (8 oz) package orzo, cooked and drained

1 cup water chestnuts, drained and chopped

2 cups grilled chicken, diced

3 scallions, finely chopped

1 medium red bell pepper, diced

Dressing:

1/3 cup SEASONS Honey Ginger White Balsamic

2 teaspoons soy sauce

2 teaspoons honey

1/3 cup Seasons Arbequina Extra Virgin Olive Oil

4 Tbsp Seasons Japanese Roasted Sesame Oil

Preparation:

Steam broccoli until slightly crisp. Plunge in ice water and drain well. In a large bowl, combine broccoli, orzo, water chestnuts, chicken, scallions, and red bell pepper. Place all of the dressing ingredients in a minichop or blender and blend until homogenized. Pour dressing over orzo mixture, tossing gently to coat. Cover and chill until ready to serve. Serves 4-6.

Salad:

2 cups frozen or fresh peas

2 lb. asparagus, ends trimmed

4-6 ribbons of zucchini (or substitute with fresh chives)

Zest of 1 lemon

Container of Alfalfa sprouts

Sea salt, to taste

Dressing:

1 tablespoon of a finely diced shallot

1/4 cup SEASONS A-Premium White Balsamic Vinegar

1/2 cup SEASONS Meyer Lemon extra virgin olive oil (plus 1 to 2 tablespoons for thinning out, if desired)

1/4 cup plain yogurt

1/8 to 1/4 teaspoon kosher salt, to taste

Freshly ground pepper

Preparation:

Salad

Bring a saucepan of well salted water to a boil over high heat. Add peas and cook until fork tender (about1 minute). Prepare a large bowl of ice water. Scoop out the peas and place into the ice water to refresh, then scoop out, drain and set aside. Next add the asparagus to the boiling water and cook until tender, about 3 minutes. Place the asparagus and refresh in the ice water. Drain again and set aside.

Place zucchini ribbons (or chives) on a dry surface and evenly divide the asparagus spears on one end (use fewer stalks if the asparagus is large). Roll around the asparagus to form a bundle. In a bowl, combine the peas, alfalfa sprouts and lemon zest, toss to combine. Season with salt and pepper.

Dressing

Combine the shallot with the salt and white balsamic vinegar in a small bowl. Add pepper, then whisk in the olive oil and yogurt. Yield: 1 1/3 cups dressing.

To plate, place the asparagus bundles on top of alfalfa sprouts or divide among individual plates, finish with dressing and a few peas to garnish. Serve immediately. Serves 4 to 6.

Vinaigrette:

1 shallot, minced (optional)

1/3 tsp Five spice powder

Salt and pepper

3 Tbsp SEASONS Frantoio Extra Virgin Olive oil

1/2 cup SEASONS Pineapple White Balsamic vinegar

Salad:

1 mango, peeled, seeded and cut into 1/4-inch strips

2 cups cubed pineapple

2 kiwi, peeled and sliced

1/2 cup dried cranberries

1/2 cup roasted marcona almonds, crushed

Salt and pepper

5 cups arugula (or other leafy green), loosely packed

Preparation:

Vinaigrette:

Whisk together the white balsamic, shallot, five spice powder, and salt and pepper. Slowly whisk in the extra virgin olive oil. Add salt and pepper to taste.

Salad:

In a large salad bowl, toss together the mango, pineapple, kiwi, cranberries, and marcona almonds with 1 cup of the vinaigrette. Place the arugula on a large serving tray and top with the mixed fruit. Drizzle the additional dressing over the salad to finish or serve on the side.

Serves 4-6.

Aioli:

1 egg yolk

3 teaspoons SEASONS Sicilain Lemon White Balsamic Vinegar

1 teaspoons Dijon mustard

2 teaspoons chopped fresh chives

1 garlic clove, crushed

½ cup SEASONS herb de Provence extra virgin olive oil

Salad:

2 lb. small potatoes

5 slices prosciutto

Preparation:

Aioli:

Place the egg yolk, lemon juice, mustard, and garlic in the bowl of a food processor and process until finely chopped. Gradually add the oil in a thin, steady stream until the mixture is thick. Season with salt and pepper.

Salad:

Cook the potatoes in a saucepan of salted boiling water for 15 minutes or until tender. Drain. Set aside for 10 minutes or until cool enough to handle. Cut the potatoes in half. Preheat oven to broil. Place prosciutto on baking pan and broil in oven for 2 minutes or until golden and crispy. Set aside to cool. Break into small pieces. Combine the potato and aioli in a bowl. Top with the prosciutto to serve. Serves4-6

Enjoy this salad in the winter months when kale and pomegranates are in season and at their peak flavor.  The oil and vinegar we selected adds a fruity, grassy and tart flavor with a mild serrano pepper finish.  Perfect for a cold winter day when you can't go outside but want to feel (and eat) healthy.  

Winter Salad with Kale, Quinoa & Pomegranate 
10-12 leaves of kale (250-300g)
1 cup pomegranate seeds
1 cup cooked black quinoa (white quinoa will also work)
3 scallions, chopped
3/4 cup Seasons Marcona Almonds, coarsely chopped 

Dressing
4 Tbsp Seasons Serrano Honey Vinegar
3 Tbsp Seasons Koroneiki Extra Virgin Olive Oil

Directions:

Wash and dry the kale. Remove the stems and use a food processor or mini chopper to chop the kale into a finely chopped texture (You can use a sharp chef's knife if you don't own a mini chopper).  Chop scallions into penny-thick slices.  Open pomegranate and remove seeds - set one cup of seeds aside. 

Cook black quinoa according to package instruction. Let it cool down for about 5 to 10 minutes. 
In a bowl combine: chopped kale, chopped scallions, pomegranate, cooked black quinoa. 

Next, add Seasons Serrano Honey Vinegar and Seasons Koroneiki Extra Virgin Olive Oil in a small bowl.  Whisk for about one minute until mixture emulsifies.  Add dressing to salad and toss for about one minute.  Finish with chopped marcona almonds and serve.

1/2 c. Vidalia onion

1/2 c. green bell pepper

1/2 c. yellow sweet pepper

1 small green jalapeno pepper, seeded and cored

1 clove garlic, minced

1/2 c. cilantro

1 1/2 c. fresh pineapple, divided

1/4 c. SEASONS Pineapple White Balsamic

3 Tbsp. SEASONS Lime Fused Extra Virgin Olive Oil

Finely chop onion, peppers, garlic, cilantro and 1 c. pineapple OR place in food processor and pulse until finely chopped. Mix in Pineapple Balsamic and Lime Oil. Dice remaining 1/2 c. pineapple and stir into salsa. Chill at least1 hour to allow flavors to blend. Serve with tortilla chips or with grilled chicken, pork or seafood.

SIMPLE SYRUP (WITH A TWIST)

. 1 cups water

. 1 cup sugar

. 4 star anise pods

. 1/2 teaspoon black peppercorns

. 1/2 teaspoon whole cloves

. Two 3-inch cinnamon sticks

. 1-inch slice of fresh ginger

            1 cup Seasons Blackberry Ginger Balsamic Vinegar

SANGRIA

. One 750-ml bottle dry red wine, such as Grenache, Syrah or Cabernet Sauvignon

. 1 cup fresh apple cider

. 1/2 cup dark rum

. 1/4 cup brandy

. 1/4 cup Cointreau or Triple Sec

. 1 1/2 cups club soda

. 2 navel oranges—sliced

. 1 lime—sliced

. 1 Granny Smith apple—halved, cored and cut into large dice

. 1 Bartlett pear—halved, cored and cut into large dice

. Ice cubes

MAKE THE SUGAR SYRUP In a small saucepan, combine the water, sugar, star anise, peppercorns, Seasons Blackberry Ginger Balsamic Vinegar, cloves, cinnamon sticks and ginger. Bring to a simmer over moderately high heat, stirring to dissolve the sugar. Boil until reduced by one third and slightly syrupy, about 15 minutes. Let the spice syrup cool, then strain into a glass jar.

MAKE THE SANGRIA Pour the red wine into a 3-quart pitcher. Stir in the apple cider, rum, brandy, Cointreau, club soda and 1/4 cup of the spice syrup; add more syrup if you prefer a sweeter sangria. Add the sliced oranges, lime, apple and pear and refrigerate overnight. Serve the sangria in tall glasses over ice. Garnish with a tablespoon of the diced fruit.

TIP: MAKE AHEAD The sangria can be refrigerated for up to 4 days. The spice syrup can be refrigerated for up to 2 weeks.

2 cups flour 1 tsp nutmeg

2 cups sugar ½ tsp Kosher salt

2 tsp baking powder 15 oz can pumpkin

1 tsp baking soda 1 cup SEASONS BLOOD ORANGE FUSED EVOO

1 tsp ground cloves 1 tsp CINNAMON PEAR BALSAMIC VINEGAR

1 tsp cinnamon 4 eggs

Preheat oven to 350.  Grease and flour a 9x13 inch baking pan.  Mix all ingredients.  Beat for 3 minutes.  Bake for 25 – 30 minutes. Let cool and frost.

FROSTING

2 cups confectioners sugar

1/3 to ½ cup unsalted butter, softened

3 oz cream cheese, softened

1 Tbsp milk

1 tsp SEASONS CINNAMON PEAR BALSAMIC VINEGAR

Beat together until smooth and then beat till fluffy (about 3 minutes)

1 spice box cake mix (do not use shortening/vegetable oil - substitute Roasted Walnut Oil)

2 pears

1 jar 9 oz TAIT FARM CRANBERRY CHUTNEY

1/3 cup SEASONS RED APPLE BALSAMIC VINEGAR

3 Tbsp brown sugar

2 Tbsp orange juice

Prepare (2), 9 inch round cake pans by greasing pans, lining with parchment and greasing parchment and sides of the cake pans. Peel, core and thinly slice pears.  Lay in concentric circles covering the bottom of the cake pan.

In small bowl combine jar of the cranberry chutney, red apple balsamic and brown sugar. Stir until thoroughly mixed, spoon evenly on top of pears.

Prepare cake mix as directed on package EXCEPT substitute ½ of the liquid required with molasses then use the remaining liquid as stated in recipe. Substitute SEASONS ROASTED WALNUT OIL for the vegetable oil or shortening.  Pour into cake pans.  Bake as directed on package.  Cool 10 minutes.  Turn out on serving dish and remove parchment.

The flavor is best when the salad is at room temperature or cold. Refrigerate the salad for at least 15 minutes before serving.

1 14-ounce can reduced-sodium chicken broth or vegetable broth

1 c quinoa, rinsed if necessary

2 Tbsp SEASONS Hojiblanca (Gold Medal Winner)

2 Tbsp SEASONS Cranberry Pear White Balsamic Vinegar

1/4 tsp SEASONS Fleur de Sel

1/4 tsp freshly ground pepper

2 ripe but firm pears, diced but not peeled

½ c dried cranberries

1/2 c coarsely chopped walnuts 

Bring broth to a boil in a large saucepan. Stir in quinoa, reduce heat to maintain a simmer, cover and cook until the liquid is absorbed and the quinoa has popped, about 15 minutes. Meanwhile, whisk oil, vinegar, salt and pepper in a large bowl. Add pears and cranberries, toss to evenly coat.

Drain any excess liquid from the cooked quinoa, if necessary. Add the quinoa to the pear mixture; toss to combine. Transfer to the refrigerator to cool for about 15 minutes. Serve topped with walnuts and finish with a drizzle of oil & vinegar. Makes 6 servings, about 3/4 cup each.

Serves 4 to 6

1 lb SEASONS Arborio rice (imported from Italy)

4 c hot water

5 c reduced sodium chicken broth 

5 Tbsp SEASONS Escribano Family Reserve EVOO

5 finely chopped shallots

15 cremini mushrooms (fresh, trimmed and thinly sliced)

1 c dry white wine

1/2 c parmigiano-reggiano (finely grated)

2 Tbsp chopped chives

1 tsp salt

1/2 tsp black pepper

2 Tbsp SEASONS Caramelized Garlic-it

2 Tbsp SEASONS Porcini oil to finish

Heat 5 Tbsp Family Reserve EVOO in a 4- to 5-quart heavy pot over moderately high heat. Sauté shallots, stirring, until just softened, about 5 minutes. Add cremini mushrooms and sauté, stirring, until mushrooms are browned and any liquid they give off is evaporated, about 5 minutes. Add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.

Continue cooking and adding broth and water, about 1 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is tender and creamy looking but still al dente, 18 to 20 minutes. Thin with some of remaining broth if necessary. Remove from heat. Stir in cheese, salt, pepper, chives and caramelized garlic into risotto. Finish with Porcini Oil. Serve immediately.

Serves 4

Ingredients:
4 small red beets
2 oz. fresh goat cheese
2 tbsp diced chives
1/2 cup Blood Orange EVOO
1/3 cup Traditional 18 Year Balsamic

Preparation:
Wrap beets individually in tin foil and place in 400 degree oven for about 30-45 minutes. Remove and
peel the skin off. Set aside. When the beets are cool, thinly slice the beets.
Next, lay about 12 thin slices of the beets on a plate, and next add some goat cheese and chives.

Serving:
Drizzle Seasons Blood Orange Extra Virgin Olive Oil and 18 Year Balsamic. Finish with salt and pepper
to taste.

Serves 4

Ingredients:
3 - 15 oz cans garbanzo beans, drained
1/2 cup Seasons Chipotle EVOO
1/2 cup lemon juice
1/4 cup sesame seed oil
2 cloves garlic
1 tsp ground cumin
Salt to taste

Directions:
Put all ingredients together in a food processor. Pulse until mixture is silky smooth.
Serve with pita bread.