TWO LOCATIONS

3204 W. Bay to Bay Boulevard • S. Tampa

11616 N. Dale Mabry Hwy. • Carrollwood
 

Hours:: Mon—Fri 10am—6pm

Sat 10am—5pm, Sun 12pm—4pm

tel:: 813.831.5600

3 tablespoons of Mushroom & Sage Olive Oil

3 tablespoons of Vermont Maple Balsamic Vinegar

1 small onion, chopped 

2  cloves garlic, minced

1/4 teaspoon freshly ground nutmeg 

One 15-ounce can pure pumpkin puree 

3 cups chicken broth 

1/2 cup heavy whipping cream 

 salt and pepper to taste
 

In a large pot, heat the Mushroom Sage Olive Oil over medium heat. Once the olive oil is hot, add the onion and sauté for 5 minutes. Add th...

3/4 cup sugar

2/3 cup Mild Extra Virgin Olive Oil, Eureka Lemon Olive Oil, Blood Orange Olive Oil, or Persian Lime Olive Oil

2 teaspoons baking powder

2 teaspoons vanilla
1/2 teaspoon salt

2 eggs

2 cups all-purpose flour

Additional sugar or decorative sugar, if desired

Heat oven to 400°F. In large bowl, mix 3/4 cup sugar, the oil, baking powder, vanilla, salt and eggs with spoon. Stir in flour.

Drop dough by teaspoonfuls about 2 inche...

10 cloves garlic, peeled and smashed

2 Tablespoons Harissa Olive Oil

1/2 cup beef broth

1 16 oz can of whole tomatoes, pureed in a blender

1 cup Chocolate or Espresso Balsamic Vinegar

1 teaspoon brown sugar

1 teaspoon cinnamon

24-36 frozen cocktail sized meatballs

Over low heat, sauté the smashed garlic pieces in the Harissa Olive Oil until they begin to soften (be careful not to brown them). Add the broth and tomato sauce and continu...

This is a perfect dessert to serve any time of the year but especially during the annual invasion of pirates in Tampa during the Gasparilla celebration!

The first rum cocktail was invented in 1740 when Admiral Edward Vernon of the British Royal Navy began dosing sailors’ daily toddy with lime juice to water it down to keep them from getting too drunk and to make it more palatable. The lime juice inadvertently prevented s...

1 can (15 ounces) pumpkin (not pumpkin pie mix) 

1 2/3 cups sugar

2/3 cup Blood Orange Olive Oil

2 teaspoons vanilla

4 eggs

3 cups all-purpose or whole wheat flour

1/2 cup coarsely chopped nuts, if desired

1/2 cup raisins, if desired

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

1 teaspoon pumpkin pie spice

Move oven rack to low position so that tops of pans will be in center of oven. Heat ov...

2 (8 ounce) packages cream cheese, slightly softened

1/4 cup Blood Orange Olive Oil

2 cups powdered sugar

3 Tablespoons brown sugar

3/4 cup pumpkin puree

1 Tablespoon pumpkin pie spice 

1 teaspoon cinnamon

1 1/2 cups crushed gingersnap cookies

graham crackers, apples, and additional gingersnaps for dipping

With a mixer blend the cream cheese and Blood Orange Olive Oil together until light and fluffy. Add t...

3 large apples, peeled and diced

1 cup all-purpose flour

1 tsp baking powder

1/4 tsp salt

3 large eggs

1/2 cup sugar

1/2 cup Rosemary Olive Oil

1 tsp vanilla

1/2 cup Red Apple Balsamic Vinegar

Preheat oven to 350 degrees. In a mixing bowl, add the dry ingredients and combine. In a separate bowl, combine all the wet ingredients mixing until smooth. Combine together into one large bowl folding the batter over itself. Pour into a greased...

Not sure what to do with all those leftover hard-boiled eggs from Easter? Here is a delicious recipe that is sure to please your guests during the season of Easter, or any time of the year.

6 large eggs

1/4 cup Olive Wood Smoked Olive Oil

salt to taste

1/2 teaspoon fresh ground pepper

1/4 cup minced fresh parsley

1/4 cup minced green onion

1/4 cup shredded cheddar cheese

ground paprika

Hard boil eggs by first placing eggs in a saucepan...

This Italian Easter Bread has been a tradition in my Sicilian family for many years. My grandmother used to make this for me and my brother every Easter. After she died, the tradition stopped for awhile, but since having my daughter, I've brought it back and passed the tradition down to her. The original recipe called for shortening, but I have replaced it with Eureka Lemon Olive Oil which is amazing with this slightly sweet I...

Balsamic and Dijon Glazed Ham is a great dish when you want something that’s not too much work, but looks like you slaved in the kitchen for hours. It is impressive and easy dish to prepare for holiday meals, such as Easter, Thanksgiving or Christmas dinner.

1 bone-in skinless smoked ham, shank or butt end portion, 6-8 pounds

1 cup Cinnamon-Pear Balsamic

2 tbsp Dijon or grainy mustard


COOK’S NOTE: Almost any dark balsamic vinegar...

1 cup arugula greens

1 cup radicchio greens

1 cup chopped red cabbage

1/2 chopped red onions

1/4 cup dried cranberries or cherries

1/4 cup toasted walnuts

1/4 cup crumbled blue cheese

1/4 cup Joe and Son’s Red Apple or Black Cherry White Balsamic

1/4 cup Joe and Son’s Herbs de Provence Olive Oil

salt and pepper to taste

Combine all ingredients into a bowl except for oil and vinegar. In a tight fitting jar, combine Red Apple White Balsam...

This chutney is fantastic served over a wheel of brie, on a crostini smeared with a Stilton or Blue Cheese, over pork chops, pork tenderloin, chicken, or turkey.

6 tablespoons Mushroom Sage Olive Oil

3 large yellow onions, roughly chopped

2 large granny smith apples, peeled, cored, and cut into medium cubes

3⁄4 cup Red Apple Balsamic Vinegar

1⁄2 cup light brown sugar

kosher salt, to taste

black pepper, to taste

In a 12-inch (or larger...

1 3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup sugar

4 large eggs

2 tablespoons Cranberry Pear White Balsamic Vinegar

2 tablespoons whole milk

3/4 cup Blood Orange Olive Oil

1 cup coarsely chopped cranberries

decorative sugar, for garnish

Preheat the oven to 350 degrees F. Place paper liners in a 12-cup muffin tin. Blend together the flour, baking powder, and salt in a medium bowl to blend. Using an elect...

2oz. Vodka

3oz. Cranberry Pear White Balsamic Vinegar

3oz. Cranberry Juice

Splash of Cinnamon Liqueur

Slice of pear

Couple of cranberries

Add the first 3 ingredients to a shaker. Shake vigorously and pour over ice. Add a splash of Cinnamon Liqueur.

Garnish with a pear slice and a few cranberries.

6 cups of cauliflower florets (fresh or frozen)

3 tablespoons of Smoked Olive Oil

1 medium onion chopped

2 cloves of garlic, finely chopped

3 cups chicken broth 

2 cups frozen corn
salt and pepper to taste 

Saute the onion and garlic on medium heat in the Smoked Olive Oil till tender. Add the cauliflower and chicken broth. Bring to a boil and cook till the cauliflower is very tender, about 20-30 minutes.  

Using an immersion blender,...

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August 9, 2019

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