Yield: Makes 6 servings
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
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.
4 navel oranges
1/2 red onion, thinly sliced
1 fennel bulb, halved, thinly sliced
1/4 cup fresh mint leaves, torn
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.
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
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.
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
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.
SHRIMP IN GARLIC SAUCE WITH CORATINA EXTRA VIRGIN OLIVE OIL
• 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
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.
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.
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
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.
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.
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
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.
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.
Cook penne according to package directions.
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.
4 6-oz. round steaks
1 Tbsp. SEASONS Roasted Walnut Oil
Kosher salt & freshly ground black pepper
1 Tbsp. SEASONS Family Reserve Extra Virgin Olive Oil
1 clove garlic, sliced
2 heads radicchio, torn into pieces
1/2 tsp. salt
1/3 c. sun-dried tomatoes, thinly sliced
1/3 c. SEASONS 18-Year Traditional Balsamic Vinegar
1/2 c. low-sodium chicken broth
1/3 c. fresh basil, sliced
1 Tbsp. SEASONS Arbequina Extra Virgin Olive Oil (optional)
Remove steaks from refrigerator. Brush each side with Roasted Walnut Oil and season with salt and pepper. Allow steaks to come to room temperature.
Prepare grill. Cook steaks over medium-high grill 4 minutes on first side. Flip and grill additional 2 minutes. Transfer to cutting board and tent with foil.
Heat large skillet to medium and add 1 Tbsp. SEASONS Family Reserve Extra Virgin Olive Oil and swirl to coat. Add sliced garlic and cook 20 seconds. Add the radicchio and toss until wilted. Sprinkle with 1/2 tsp. salt. Add the sun-dried tomatoes and balsamic vinegar and cook 1 minute. Add broth and cook until radicchio is tender, about 2 minutes. Stir in the basil. Transfer the radicchio to plates. Continue cooking the sauce until it thickens slightly, 1 to 2 minutes. If desired, stir in 1 Tbsp. SEASONS Arbequina to increase body of sauce.
Thinly slice the steak and add to the plates. Drizzle with the sauce. If desired, garnish with additional basil and sun-dried tomatoes.
In a resealable plastic bag combine the soy sauce and cornstarch and mix well. Add beef and marinate for 20 minutes in the refrigerator.
Whisk together the hoisin, honey, chili sauce, Sesame Oil, and Tangerine Balsamic until completely combined.
In large pan or wok, heat oil on high. Add the ginger and beef and cook for 2 to 3 minutes. Add sauce mixture and cook for another 2 minutes on medium heat until sauce thickens. Serve on warm platter. Garnish with scallions, tangerine zest and sesame seeds.
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.
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
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
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
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.
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.
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
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.