Category Archive for: ‘Recipe of the Month’

Maple-Balsamic Glazed Pork Chops with Thyme Poached Quince

Chef’s pick of the month Serves: 4 Pork Chops 8    boneless pork chops, 1/2-inch thick, trimmed 1/2 teaspoon Sherpa Pink sea salt 1/4 teaspoon fresh ground black pepper 1 Tablespoon Extra Virgin Olive Oil, robust 3 Tablespoons shallots, finely sliced 1/3 cup maple balsamic vinegar Thyme Poached Quince 1 1/2 cups water 1 cup Pumpkin Pie Spiced White Balsamic 1 …

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Chicken Herbs de Provence

Serves: 4 Ingredients: 4 boneless, skinless chicken breast 2 Tablespoons herbs de Provence olive oil 1 Tablespoon fresh squeezed lemon juice (it can be replace for 1 tablespoon of Sicilian lemon balsamic vinegar) 1 teaspoon Herbs de Provence Salt and black pepper to taste Instructions: Prepare the grill to medium to high heat. In a small bowl, stir together the …

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Cranberry Pistachio Biscotti

Ingredients: 1/4 cup extra virgin olive oil, (fused mandarina olive oil works here very good as well) 3/4 cup organic raw sugar 2 teaspoons vanilla extract 1/2 teaspoon almond extract 2 eggs 1 3/4 cups all-purpose flour 1/4 teaspoon salt 1 teaspoon baking powder 1/2 cup dried cranberries 1 1/2 cups pistachio nuts   Directions Preheat the oven to 300 …

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Mascarpone Mousse with Dark Chocolate Balsamic Vinegar Reduction

Serves 4 Ingredients: 5 Oz. mascarpone cheese 3 egg whites 1/3 cup cream cheese 2 Tablespoon powder sugar 2 Tablespoon organic sugar 6 Tablespoon dark chocolate Balsamic vinegar Preparation: Whip the cream cheese, adding the powder sugar and the mascarpone in a large bowl until well blended and slightly foamy Beat egg whites until stiff Delicately fold egg whites into …

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