Mushroom & Spinach Casserole with Truffle Oil
Ingredients: 1/4 c. butter 2 c. chopped mushrooms 2 (10 oz.) pkgs. frozen spinach, thawed and drained 4 eggs,
Fig & Hojiblanca EVOO Salad Dressing
Ingredients: 1/4 c. Fig Balsamic Vinegar 1 tsp. Garlic Olive Oil 2 tsp. finely chopped shallots 1/4 c. Hojiblanca
Pecorino Romano Spread
Ingredients: Pecorino Romano cheese Parmesan cheese Spaghettata (C&C Spices) C&C Hojiblanca Extra-Virgin Olive Oil Preparation: Crumble equal parts of
Baked Blueberry Brie
Ingredients: 1, 8 oz. wheel of Brie cheese 10 sheets of Phyllo dough 2/3 c. of fresh blueberries 3
Mushroom & Sage Frittata
Ingredients: 1/4 c. C&C Wild Mushroom & Sage Olive Oil 2 c. chopped smoked sausage 2 c. sliced mushrooms
Pumpkin Sage Risotto by Bella Cucina
Ingredients: 1 Tbs. butter 1 Tbs. Hojiblanca Extra Virgin Olive Oil 1 c. chopped onion 1 Tbs. chopped sage
Lentil Soup
Ingredients: 1 lb. lentils 1/4 c. C&C Hojiblanca Extra Virgin Olive Oil, plus extra for drizzling 4 c. diced
Apple Cranberry Chutney
Ingredients: 2 tart apples (2 cups chopped) 1 c. fresh or frozen cranberries 1/2 c. chopped onion 1/4 c.
Hummus with Garlic Olive Oil
Ingredients: 1, 16 oz. can of chick peas 1/4 c. fresh lemon juice 1/4 tsp. ground cumin 1/4 c.
Grilled Lamb Chops with Koroneiki EVOO
Ingredients: 1/2 c. Koroneiki Extra Virgin Olive Oil, plus 2 tablespoons for lemons 6 cloves garlic, finely chopped 1/4
Sherry Vinegar and Honey Glazed Salmon
Ingredients: 1 c. Carter & Cavero Pedro Ximenez Sherry Vinegar 2 Tbs. Amora Dijon Mustard 1/4 c. honey 1
Broccoli Rabe with Spaghettata
Ingredients: 1 1/2 lb. broccoli rabe, stems trimmed, then coarsely chopped Peruvian Pink Salt to taste 1 tsp. Spaghettata
Couscous Salad with Red Apple Balsamic
Ingredients:2 Tbs. C&C Hojiblanca Extra Virgin Olive Oil2 c. Hand Rolled Couscous 4 c. low-sodium chicken broth1/4 c. chopped fresh
Hawaiian Shrimp Kabobs
Ingredients: 15 medium size shrimp, peeled and deveined 1 (16 oz.) can unsweetened pineapple chunks 1/2 c. C&C Pineapple
Fresh Summer Corn and Bean Salad
For the Salad: 2 ears fresh corn (in season) 2 (15-ounce) can black beans, drained and rinsed 1 red
Grilled Peaches with Peach Balsamic & Prosciutto
Ingredients:5 medium peaches, ripe but firm, halved and pits removed1/3 c. C&C Peach White Balsamic Vinegar 4 oz. thinly sliced
Spicy Peach Relish
Ingredients:4 grilled peaches roughly chopped1 Jalepeno, seeded and diced1/2 medium red onion, chopped 1/4 c.C&C Peach Balsamic Vinegar 4 Tbsp.
Grilled Asparagus with Meyer Lemon Olive Oil
Ingredients:1 lb. large asparagus, ends trimmed4 Tbs. C&C Meyer Lemon Olive Oil, plus more for drizzling3/4 tsp. coarse salt
Watermelon & Feta Salad with Raspberry Balsamic Vinegar
Ingredients:1/4 c. C&C Raspberry Balsamic Vinegar 1/4 c. C&C Hojiblanca EVOO (or any other strong EVOO)1 head of Romaine lettuce,
Persian Lime and Coconut Marinade
Ingredients:1/3 C. C&C Coconut Balsamic Vinegar1/2 C. C&C Persian Lime Olive Oil 1/2-1 Jalapeño pepper, seeded and chopped1/4 C. fresh
Hummus with Chipotle Olive Oil
Ingredients:1, 16 oz. can of chick peas1/4 c. fresh lemon juice1/4 tsp. ground cumin2 cloves of garlic, minced3 Tbs.
BBQ Rub with Applewood Smoked Sea Salt
Ingredients:1/4 c. firmly packed brown sugar3 Tbs. Sweet Paprika from Spain4 Tbs. C&C Applewood Smoked Sea Salt 2 tsp. garlic
