Shrimp Scampi

1 pound linguini 4 tablespoons butter 4 tablespoons Garlic Olive Oil, plus more for drizzling 2 shallots, finely diced Pinch red pepper flakes, optional 1 pound shrimp, peeled and deveined Kosher salt and freshly ground black pepper 1/2 cup dry white wine 2 tablespoons Sicilian Lemon White Balsamic 1/4 cup finely chopped parsley leaves For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta. Meanwhile, in a large skillet, melt 4 tablespoons b

Moroccan Lemon Chicken

Tender boneless chicken thighs and flavorful orzo braised with fragrant Moroccan spices and topped with olives, lemon and fresh parsley. All you need is one pan and 30 minutes and you’ve got yourself one fabulous, flavorful family dinner. 3 tbsp Eureka Lemon Olive Oil 6 boneless skinless chicken thighs 1/2 onion, chopped 5 garlic cloves, finely minced 1 teaspoon paprika 1/2 teaspoon ground cumin 1/2 teaspoon ground ginger 1/4 teaspoon ground cinnamon 1/4 teaspoon ground turmeric 2/3 cup orzo 1 1/3 cup chicken broth 1 tbsp Sicilian Lemon White Balsamic 1/2 cup Spicy Olive Bruschetta or Mediterranean Olive Bruschetta 1/4 cup chopped fresh parsley salt and pepper Season both sides of chicken wi

Truffle Asparagus with Shaved Parmesan

Roasting asparagus is my favorite way to eat this vegetable. Slightly crispy and caramelized, these are decadently drizzled with truffle olive oil and shaved Parmesan cheese. This dish can be made ahead and served at room temperature or served hot from oven. 1 lb asparagus, washed and trimmed 2 tbsp Extra Virgin Olive Oil sea salt and fresh cracked pepper 2-3 tbsp Truffle Olive Oil 1/3 cup shaved parmesan cheese Preheat the oven to 425°F. Put a single layer of asparagus on an ungreased baking sheet. Drizzle with EVOO and a pinch of salt and pepper. Toss lightly to coat asparagus. Roast for 8-10 minutes. Remove from oven and drizzle with Truffle Olive Oil. Transfer to a serving platter and to

Nano Johnny's Italian Meatballs

Nothing says comfort food like spaghetti and I right? Not only are these amazing anyways, when you are Whole30, Paleo, Low Carb or Gluten-Free this dish becomes somewhat of an issue...until now :) These are the best meatballs I've ever had..period. The best part? Serve up with some spaghetti squash and you have yourself a delicious, comfort food that is gluten-free, Whole30, and Paleo! Of course they are amazing for those of you who just want regular pasta! 1/3 cup Italian Nut Crumbs 2 tbsp Tuscan Herb Olive Oil 2 lbs ground sirloin 2 eggs 1/4 cup chopped fresh parsley 5 cloves of garlic finely chopped 1/2 cup Parmesan cheese 1 teaspoon each salt and fresh ground pepper Prehea

Lemon Artichoke Chicken

This is a quick one-pot chicken recipe which blends the bright flavors of lemon with artichokes and thyme into a fresh and easy dinner. You can use this as an elegant dinner party centerpiece or a simple and satisfying weeknight meal. 1 1/2 lbs boneless skinless chicken thighs 1/2 cup flour 1/2 tsp sea salt 1/2 tsp fresh cracked pepper 1/2 tsp garlic powder 3 tbsp Eureka Lemon Olive Oil 1 cup white wine 2 (12-ounce) packages of frozen artichoke hearts 1 tbsp dried thyme leaves In a bowl, combine flour, salt, pepper, and garlic powder. Coat both sides of chicken in seasoned flour. Set aside. Heat Eureka Lemon Olive Oil in a large heavy skillet over medium-high heat and brown chicken on both s

Lemon Risotto with Shrimp and Asparagus

When life gives you lemons, make risotto. The clean, citrusy spark brightens both the asparagus and the shrimp. 1 package of Tiberino Risotto "Ravello" with Lemon Zest 3 tbsp Eureka Lemon Olive Oil 3 cups low sodium chicken broth 1/4 cup dry white wine 3/4 pound asparagus, trimmed and cut into 1-inch pieces 1 pound medium shrimp, peeled and deveined 2 tbsp chopped fresh flat leaf parsley Bring the chicken broth and wine to a boil in a large non-stick skillet or pan. Add asparagus and simmer, uncovered, until just tender, about 3-4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth at a simmer. Add the contents of the package of Tiberino

Lemon Dill Tuna Salad

2 (5 ounce) cans of tuna in water, well drained 4 hard-boiled eggs, peeled and diced 2 green onions, white and green parts chopped 2 teaspoons Sicilian Lemon White Balsamic Vinegar 4 teaspoons Fernleaf Dill Olive Oil 1⁄4 teaspoon each kosher salt and fresh ground pepper (or to taste) Combine tuna, eggs, and green onion gently in a bowl. Whisk together vinegar, Fernleaf Dill Olive Oil, Sicilian Lemon White Balsamic Vinegar, salt and pepper in another small bowl. Fold the dressing into the tuna mixture. Taste for seasoning, and add more salt or pepper as needed. Chill for 1 hour for flavors to combine, then serve.

Pasta Puttanesca

This is an easy dish that you can prepare quickly and better yet, it all comes from your pantry! 1 lb pasta 2 tbsp Garlic Olive Oil 1/2 onion, diced 1 (28 oz) can diced tomatoes 1/4 cup Spicy Olive Bruschetta 2 tbsp Traditional 18-Year Balsamic Vinegar Bring a large pot of water to a boil over high heat. Once boiling, salt your water.* Add the pasta, stir well and cook until al dente (tender but firm to bite. 1-2 minutes short of the package directions.) Meanwhile, heat a large skillet over medium heat. Add the Garlic Olive Oil, then add the onion and sauté for about 4 minutes or until soft. Add tomatoes with juice, olive tapenade, balsamic, red pepper flakes and water. Let sauce simmer unti

Lemon Grilled Chicken with Lemon Basil Quinoa and Zucchini

Spring is here and this dish is bursting with fresh lemon flavor and is so easy to make! Chicken breasts are soaked in a bright, garlicky marinade and grilled to lightly charred perfection. Grilled Lemon Chicken: 4 (6 oz) boneless skinless chicken breast halves* 1/3 cup Eureka Lemon Olive Oil 1/3 cup Sicilian Lemon White Balsamic Vinegar 4 cloves garlic , minced (1 1/2 Tbsp) Salt and freshly ground black pepper In a small mixing bowl, whisk together Eureka Lemon Olive Oil, Sicilian Lemon White Balsamic Vinegar, garlic, salt and pepper (about 1 tsp salt 1/2 tsp pepper). Place chicken in a gallon size resealable bag, pour in olive oil mixture. Seal bag while pressing air out. Rub marinade over

Raspberry White Balsamic "Quarantini"

Believe it or not, this is a wonderful martini with the perfect amount of sweetness and just a touch of sour. 2.5 oz good quality vodka (a shot glass is typically 1.5 oz) 3 tsp Raspberry White Balsamic In a cocktail shaker add the vodka and Raspberry White Balsamic with ice. Shake very well, serve straight up in a martini glass. Garnish with a fresh raspberry. (Who are we kidding... During the COVID 19, who gives a flip about garnishing. And while you are at it, go ahead and just use two full shots of vodka.)

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