November '23 Club Recipes

Surprise! We're launching an Ebook. 

We are so excited for you to see what we've been working on. But before the launch on November 1st, here are some Ebook recipes, made by Chef Jen, that use your November 23 Club Items: Ascolano Extra Virgin Olive Oil, Rosemary Infused Olive Oil, and Pear Balsamic Vinegar.

We hope this temporary format serves you well. Feel free to download now or wait for the free Ebook to hit your inbox.

Roasted Whole Duck

We love turkey for Thanksgiving just as much as the next person; but sometimes, you need a little variation! Consider making this mouthwatering duck recipe for your Thanksgiving feast, in lieu of, or on the side of, your classic turkey.

  • 1 3-4 lb whole duck
  • 1 lemon, quartered
  • 1 large shallot, rough chopped
  • 1 T paprika 
  • 1 T marjoram
  • 1 t salt
  • 1 t pepper
  • 1 t rosemary
  • 1/4 cup Ascolano Extra Virgin Olive Oil
  • 1/2 cup Water
  • 1 Carrot, rough chopped
  1. Stuff your duck with the carrot, shallot and lemon.
  2. Massage duck throughly with the Ascolano Extra Virgin Olive Oil.
  3. Mix all spices together and coat the duck.
  4. Place duck in roasting pan with water.
  5. Heat oven to 350*F and roast the duck for 1 hour, breast down. Baste for every half hour.
  6. Flip duck and roast until the internal temperature reaches 165*F.
  7. Carve duck and serve.

Oma's Potato Stuffing

A recipe straight from Jen's family! Her Oma used to make this potato stuffing during the holidays, and it's a family favorite. Here is how to make one of her favorite holiday dishes!

  • 5 cups potatoes, 1/2 inch diced
  • 1/2 cup onion, diced
  • 1/2 cup celery, chopped
  • 1/2 cup Rosemary Infused Olive Oil
  • 1/2 T marjoram
  • 3/4 t salt
  • 1/2 t pepper
  1. Dice potatoes into 1/2 inch thick pieces.
  2. Preheat oven to 350*F.
  3. Mix remaining ingredients in a bowl, then coat the potatoes thoroughly.
  4. Place potatoes in a baking dish, and bake for approximately 1 hour and 15 minutes.
  5. Remove from oven, place on a serving dish, and garnish with fresh rosemary.

Pear & Procuitto Salad

We believe salads are key in a feast, and this one is exactly what the doctor ordered. It's the perfect mix of sweet and savory, and will become a staple in your life.

Salad Ingredients:
  • 3 cups baby arugula
  • 6 slices procuitto
  • 1 pear, thinly sliced
  • 2/3 cups goat cheese
  • 1/2 cup micro greens
Dressing Ingredients:
  1. Add dressing ingredients into a bowl, and mix well.
  2. Place arugula in a salad bowl, and top with remaining salad ingredients.
  3. Drizzle with dressing and enjoy.