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.
1/2 c basil leaves, chopped2 shallots, chopped1 T Dijon mustard2 t honey3/4 c White Lemon Balsamic1 3/4-2 c Basil Olive OilSea salt and white pepper, to tasteCombine the first five ingredients in a blender and puree until smooth. With blender running, drizzle in Basil olive oil until the mixture emulsifies.
In a pot combine:2 2 cups of sugar1½ cups of water1 - 250ml bottle of Flavored Balsamic VinegarBring entire contents to a simmer and stir until the sugardissolves and the syrup is clear.Add to taste in your lemonade, sangria or shrub for a uniqueand delicious flavor.Store in the refrigerator in an air-tight container for up to 2weeks.
Apricot Balsamic VinaigretteMakes 1 Cup12 oz fresh or canned apricots, diced2 oz Apricot Balsamic Vinegar1 ea garlic clove, minced1 tsp fresh thyme, minced1 oz cold water¼ C Terra Verde Olive Oilto taste salt and pepper1. Blend apricots, balsamic, garlic, thyme, and water in a blender until smooth.2. Drizzle olive oil in the blender while the blender is running.3. Season with salt and pepper.