Traditional Pork Posole VerdeServes 4-61 lb pork shoulder, cut into 1-inch cubes1 tbsp cumin1 tbsp coriander2 tsp black pepper2 tsp kosher salt3 tbsp Super Greek Extra Virgin Olive Oil(for added flavor substitute Garlic Infused for mild, Hatch Green Chile for medium, or Jalapeno infused for spicy)½ ea yellow onion, diced4 ea garlic cloves, minced2 ea hatch green chiles, seeded and diced2 tbsp dried Mexican oregano2 qt chicken stock1 ea 30 oz can of white hominyto taste salt and pepperFor Garnish2 c shredded green cabbage1 c sliced radish1 c sliced jalapeno½ c cotija cheese½ c salsa verde2 ea limes, cut into wedges1. Combine cumin, coriander, salt, and pepper and season diced pork.2. In a large dutch oven heat your choice of...
Serves 41 loaf country-style sourdough bread, cut into 1-inch cubes¼ c Super Greek Extra Virgin Olive Oil1 lb freestone peaches (yellow or white), cut in half with pit removed1 lb assorted cherry tomatoes, halved½ ea large red onion, sliced thin½ c kalamata olives halved¼ c ea fresh basil and mint leaves, cut into thin ribbons1 tbsp shallot, minced½ c Apricot Balsamic Vinegar½ oz red wine vinegar1 tsp dijon mustard1 c Super Greek Extra Virgin Olive Oilto taste salt and pepper1. Begin by tossing torn bread pieces with ¼ c Super Greek Extra Virgin Olive Oil. Place in a large sautépan over medium-high heat and stir until the bread begins to brown and get crisp. Remove from the panand cool.2. To...
8-10 servingsCombine the following:2 - 750ml bottles of full-bodied red wine – i.e., Merlot or Cab2 cups of orange juice¾ cup balsamic simple syrup(we use wild cherry for our sangria)2 cups of frozen mixed berries1 orange sliced for garnishChill in the refrigerator for up to an hour before serving.
Makes 2 loaves3 ea large eggs1 c Hatch Green Chile Infused Extra Virgin Olive Oil1 ¾ c sugar2 tsp vanilla extract1 tsp salt2 c grated fresh zucchini, packed3 c all-purpose flour2 tsp cinnamon1/8 tsp fresh grated nutmeg1 tsp baking soda½ tsp baking powder½ c chopped nuts, pecans or walnuts1 c golden raisins1. Preheat oven to 350.2. In a large bowl whisk together eggs, Hatch Green Chile Olive Oil, sugar, vanilla, and saltuntil well combined.3. Fold in grated zucchini and set aside.4. In a separate bowl, combine flour, cinnamon, nutmeg, baking powder, and baking sodaand stir until well combined.5. Dump dry ingredients on top of egg mixture and mix with a rubber spatula until partiallycombined.6. Fold in chopped nuts and raisins...
1 lb. tomatoes, diced1 shallot, minced2 cloves garlic, minced8-10 basil leaves, chiffonade2 T. Sola Stella Olive OilSalt and pepper, to taste1 baguetteAsiago cheese, for sprinklingTraditional balsamic vinegar, for drizzlingFor bruschetta mixture:Combine tomatoes, shallot, garlic, basil, and olive oil in a bowl and mix to combine. Season totaste with salt and pepper.To assemble:Preheat oven to 450 degrees. Slice baguette on a diagonal into 1/2 inch thick slices and placeon a baking sheet. Brush one side with olive oil and place oil side down on the baking sheet.Toast for 5-6 minutes or until golden brown. Once cooled, place baguette slices oil side up on aserving plate. Top slices with bruschetta mixture. Sprinkle with asiago cheese and drizzle withtraditional balsamic vinegar.
