Lemony Orzo Pasta Salad

CLICK HERE TO WATCH HOW IT IS MADE>> 1 box (1 lb) orzo pasta 1 (15-ounce) can garbanzo beans, drained and rinsed 1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved 3/4 cup finely chopped red onion 1/2 cup chopped fresh basil leaves 1/4 cup chopped fresh mint leaves Salt and freshly ground black pepper 3/4 cup Joe and Son’s Sicilian Lemon or Grapefruit White Balsamic Vinegar 1 cup Joe and Son’s Milanese Gremolata or Eureka Lemon Olive Oil 1 teaspoons salt 3/4 teaspoon freshly ground black pepper Bring salted water to a boil. Stir in the orzo. Cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo and transfer the to a

Moscow Mule without the sugar!

CLICK HERE TO WATCH HOW IT IS MADE>> 2 oz Honey Ginger White Balsamic 2 oz vodka 8 oz club soda 1 packet of Stevia 2 lime wedges, divided In a tall glass or cocktail shaker, fill with ice. Add the Honey Ginger White Balsamic, vodka, club soda, squeeze of one lime wedge and stevia. Stir to mix. Pour in a copper mug and garnish with a slice of lime.

Blood Orange Olive Oil and Balsamic Brownie Balls

CLICK HERE TO WATCH HOW IT IS MADE>> 1 box of your favorite brownie mix (we use Pillsbury) Joe and Son’s Blood Orange Olive Oil 1 cup semi-sweet chocolate chips eggs water 1/4 cup Joe and Son’s Dark Chocolate, Espresso or Raspberry Balsamic decorative sugar or Sugar In The Raw for rolling Preheat the oven to 350 degrees F. Coat a 13” x 9” glass baking pan a small drizzle of Blood Orange Olive Oil. Substituting the Blood Orange Olive Oil for vegetable oil in which your brown mix calls for, follow the instruction on your brownie mix and combine the brownie mix, eggs, water, and chocolate chips. Pour the batter into the prepared pan and spread with a spatula. Bake until a toothpick inserted int

Coconut White Balsamic Granita

Somewhere between sorbet and a snow-cone, a granita is the perfect refreshment when it is summer and hot, and you are looking for an excuse to stick your face in the freezer every 30 minutes. 2 1/4 cups water 2/3 cup sugar 2/3 cup Coconut White Balsamic (or any other fruity white balsamic) In a small saucepan, bring water and sugar to a boil. cook and stir until sugar is dissolved. Remove from heat. Stir in balsamic vinegar. Transger to a 9" x 13" baking pan. Cool to room temperature. Freeze for 1 hour; stir with a fork. Freeze 2-3 hours longer or until completely frozen, stirring every 30 minutes. Stir granita with a fork just before serving. Spoon into dessert dishes. Yield: 3 cups.

Nana's Lemon Ricotta Cake

For the cake: 1 box of yellow cake mix water for cake mix eggs for cake mix Eureka Lemon Olive Oil For the ricotta mixture: 1 tablespoon vanilla extract 1 32 oz container of ricotta cheese 1 cup sugar 4 eggs cinnamon sugar Preheat the oven to 350 degrees F. Make your yellow cake mix as directed on the box substituting Eureka Lemon Olive Oil in place of the oil that your cake mix calls for. (Each cake mix varies on the number of eggs and the amount of oil and water you will use which is why we don't specify the amounts.) In a 9" x 13" pan which has been greased with a little bit of Eureka Lemon Olive Oil, pour the cake batter. In a separate bowl whisk together the ricotta, vanilla, sugar and

Balsamic Glazed Italian Style Meatloaf

CLICK HERE TO WATCH HOW IT IS MADE>> Moist and delicious, this simple recipe comes together quickly and the best part is that this meatloaf recipe has a little Italian flair! It represents the colors in the Italian flag with red peppers, onion and green zucchini. The magic Italian ingredient— Balsamic vinegar! Not only is it mixed in, but also used as the glaze on top. The balsamic vinegar caramelizes and becomes this incredible flavor. 3 tbsp Basil Olive Oil 6 cloves garlic, flinely chopped 1 medium onion, diced 1 red pepper, diced 1 small zucchini, diced in small cubes 3 tbsp chopped parsley leaves 2 eggs 1 tsp salt 1/2 tsp black pepper 3/4 cup grated Parmesan 1/2 cup Italian style breadc

Coconut Pie

This is a recipe passed down to me from my grandmother. Her version called for butter and white vinegar. Of course I had to put my own twist on it. I absolutely love this pie and I hope you do too! 3 whole Eggs, Beaten 1 1/2 cups Sugar 1 cup Flaked Coconut 1/2 cup Ultra Premium Olive Oil or Persian Lime Olive Oil 1 Tablespoon Coconut White Balsamic 1 teaspoon Vanilla Extract 1/8 teaspoon Salt 1 whole 9" Uncooked Pie Shell Preheat oven to 350 degrees. In a stand mixer or with a hand mixer, combine all ingredients except pie shell. Beat for 1 minute until filling ingredients are fully combined. Pour into the pie shell. Bake for 1 hour at 350 degrees until golden brown. Serve chilled.

Oven Baked Blueberry Lemon Pancake

Celebrate Mom on Mother’s Day with a homemade breakfast surprise. This recipe is a twist on a delicious puff pancake, also called a Dutch baby, which typically is baked in a large cast-iron skillet. There's no reason to stand around flipping pancakes when you can make an Oven-Baked Blueberry Skillet Pancake! Finally, families can eat pancakes together - at the same time! 1 cup self-rising flour 3 tablespoons + 1 teaspoon granulated sugar 3/4 cup milk 1 large egg 2 tablespoons Eureka Lemon Olive Oil, plus 1 tablespoon for pan 1 cup blueberries (about 5 ounces) Confectioners' sugar, for serving Blueberry Balsamic mixed with equal parts of Maple syrup, for serving Preheat oven to 375 degrees w

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