Remember you can always grill or roast your steaks by only adding salt and fresh crushed pepper then to finish before serving you can drizzle them with your favorite dark balsamic flavor, ours happens to be the 18 year traditional balsamic!

Fresh, Wild, Copper River Salmon Served With Creamy Balsamic Rosermary-Caramelized Onions and Wild Mushrooms


In a heavy bottom, large sauté pan over medium heat, add 2 tablespoons of extra virgin olive oil. Sprinkle sliced onions with a little sea salt and add to the olive oil, stirring occasionally, until golden brown, about 5 minutes. Add the wild mushrooms and rosemary leaves, (discarding any woody stems). Sauté until both the mushrooms and onions become deep golden brown and caramelized. Add the balsamic to the pan with the mushrooms and onions and de-glaze. Simmer gently and cook until the balsamic is reduced by half. Add the cream, and stir to combine. Cook until the mixture thickens slightly, approximately another minute. Season with salt and pepper to taste and reserve.

Lightly score the salmon skin in several places with a sharp knife without penetrating the flesh. Pat the fillets dry and season with salt and pepper to taste. In a pan large enough to hold the fillets, heat 2 tablespoons of extra virgin olive oil over medium high heat. Pan sear the fillets, for approximately two minutes per side, taking care not to overcook.

Serve the salmon with the balsamic-mushroom sauce over the top. Can be accompanied by pasta, quinoa or brown rice.


Poulet Grand-Mère

This is a tasty, simple recipe that makes a great weeknight dinner while being easy on the pocketbook. The olive oil mingles with white wine to make divine pan juice perfectly suited for dipping crusty french bread in. It's also lovely served over pasta, rice or quinoa.


Preheat the oven to 350. Thoroughly whisk the olive oil with the wine. In a 9" x 13" roasting pan, toss all of the prepared vegetables with half of the wine marinade and season liberally with salt and pepper. Sprinkle half the rosemary leaves over the vegetables.

Rinse and pat the chicken halves dry. Position a roasting rack above the vegetables. Place the chicken in a large bowl and pour the remaining wine-olive oil marinade over the chicken, being sure to coat all pieces thoroughly. Season the chicken liberally with salt and pepper on both sides and arrange, skin side up on the rack above the vegetables.

Roast the chicken and vegetables for 45-60 minutes until the vegetables are tender and the largest pieces of chicken register an internal temperature of 165 degrees. Serve the amazing pan juices with a side of noodles, quinoa or rice and make sure you have plenty of crusty bread on hand to sop up the juices with. This is could also be a one dish meal.


Holiday Chicken or Turkey Wild mushroom Cinnamon Pear Basting blend!!!

Equal parts of Cinnamon Pear Balsamic & Wild Mushroom Sage Olive Oil, also add some water
Season your bird meat with salt, fresh ground pepper and this delicious warm blend and put in the oven to roast!!! Baste as necessary since bird cooking times will vary with size.


Herbs de provence chicken

Combine salt and pepper with Herbs de Provence olive oil. Rub over chicken under and on top of skin by loosening skin on chicken breast. Place chicken, breast side up, on a rack in roasting pan with water. If desired, insert a meat thermometer into center of an inside thigh muscle. Roast, uncovered, in a 375 degree F oven for 30 minutes.

For vegetables combine carrots and onions, toss with herbs de provence olive oil. Cover; place in oven in chicken pan after first 30 minutes. Roast about 45 minutes more or until chicken is no longer pink, juices run clear (the meat thermometer, if using, should register 180 degrees F).


Raspberry Chicken

Sprinkle thyme and 1/2 teaspoon salt over chicken and set aside. In a large skillet, heat oil to medium, add onion and sauté until translucent. Add chicken and sauté approximately 6 minutes on each side or until done. Remove chicken to a plate and keep warm. Add the raspberry preserves, balsamic vinegar, pepper and 1/2 teaspoon salt to the skillet. Bring to a simmer and stir constantly until the preserves melt. Adjust seasonings to taste. Spoon sauce over chicken before serving.


Orange Grilled Scallops

Combine green onions, garlic, pepper and chili paste in a large bowl. Add scallops and toss to coat. Marinate in refrigerator for 30 minutes. (Don't over marinate or scallops will become mushy.) Thread scallops onto skewers and grill over medium heat for approximately 8 minutes. Turn several times during cooking and brush with leftover marinade. Delicious with rice or pasta that has been drizzled lightly with Blood Orange EVOO