1tablespoonfresh chopped parsley(optional to garnish)
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Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper. Place the carrots on the lined baking sheet. Drizzle the carrots with the olive oil, and season with the salt and ground black pepper. Toss to combine.
Roast the carrots for 25 to 40 minutes, depending on the size of carrots, shaking the pan every 10 minutes, or until cooked-through and nicely browned. While carrots are cooking, begin to prepare the glaze by adding the honey and balsamic vinegar to a small saucepan. Cook over medium heat, stirring often, for about 5 minutes, until thickened.
Remove the glaze from the heat, add the butter, and stir until the butter is melted and well-combined. When the carrots are roasted, toss with the honey balsamic glaze, and then return to the oven for another 5 to 10 minutes, or until the glaze thickens and coats the carrots.
Transfer the carrots to a serving dish and sprinkle with a few more drops of the balsamic vinegar and some sea salt, if desired. Garnish with the chopped parsley, if using. Serve hot or warm, as desired.
Tip- You can reduce the amount of cooking time by cutting the carrots in half lengthwise or into other desired shapes and/or sizes.
In a bowl whisk together garlic, extra virgin olive oil, balsamic, 1/4 cup red wine, 1 tablespoon chopped rosemary, salt and pepper.
Place flat iron steak in a resealable plastic bag. Pour marinade over the top. Shake to coat steak in marinade. Refrigerate for 8 hours or overnight.
When you're ready to cook, preheat your grill to medium-high heat.
Place the steak on the grill and reserve the marinade. Cook steak 3 - 4 minutes per-side for medium rare. Remove steak from grill and let rest for 10 minutes. Remember the steak will continue to cook a bit while resting.
Meanwhile, pour marinade into a skillet over medium heat. Pour in remaining 1/4 cup of red wine. Bring to a boil and allow to cook until it reduces by half, 5 - 10 minutes. Stir in remaining tablespoon of fresh rosemary. Remove from heat.
After steak has rested, slice it against the grain into 1/2 inch slices. Spoon sauce over the top and serve.
4teaspoonsCalivirgin Dipping Spicesor Italian spices of your choice
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Use non-stick vegetable oil spray to lightly grease a 9" x 13" pan. Drizzle about 2 tablespoons Calivirgin olive oil atop the spray; the spray keeps the bread from sticking, while the olive oil gives the bottom crust great flavor and a bit of crunch.
Combine all of the ingredients, and beat at high speed with an electric mixer for 60 seconds. Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes — it should be quite puffy, but not fragile-looking.
While the dough is rising, preheat the oven to 375°F. Gently poke the dough all over with your index finger. Drizzle it lightly with olive oil, and sprinkle with Calivirgin Dipping Spices or the dried herbs of your choice, if desired.
Bake the bread until it's golden brown, 25 to 30 minutes. Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.
Tip- Hydrate your Calivirgin Dipping Spices in a small dish with a little hot water before using.
Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up.
In a food processor, add avocados, basil leaves, garlic, pine nuts, lemon juice and sea salt and pulse until finely chopped. Then with the motor still running, add olive oil in a slow stream until emulsified and creamy.
Drizzle olive oil in a large skillet over medium high heat then add zucchini noodles, cooking for about 1 to 2 minutes until tender.
Add zucchini noodles to a large bowl and toss with avocado pesto. Season with cracked pepper and a little Parmesan, serve and enjoy.
Preheat oven to 350 F. Place butter and brown sugar into the bottom of a loaf pan and place into the oven for about 5 minutes or until the sugar and butter are melted. Swirl the pan to evenly distribute the melted ingredients over the bottom. Arrange blood orange slices on the melted butter & sugar - a little overlap is fine. Grease the sides of the pan.
In a small mixing bowl, whisk together flour, baking powder, salt, and cardamom. In a medium-sized mixing bowl, beat sugar and eggs until thick and pale yellow.
Mix in milk and vanilla until just combined. Add in olive oil a little bit at a time until just combined. Mix in dry ingredients a little bit at a time until just combined. Fold in zest.
Pour batter over blood oranges. Bake for 60 minutes or until a toothpick inserted into the center of the loaf comes out clean. 40 minutes into the bake, check to see if the top is getting overly brown. If so, cover with foil for the remaining 20 minutes.
Cool for 10 minutes before inverting onto a board. Transfer to a cooling rack. When cool, slice and serve.
severalteaspoonsCalivirgin White Truffle Oilto taste
salt and pepper,to taste
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Heat the oven to 350 degrees.
Cook & cool the pasta. Drizzle about 1 tsp truffle oil on it & stir it in. Set aside. Warm the milk.
In another pan, melt the butter over med-high heat & then add the flour. Whisk constantly & it should bet thick pretty fast. Heat it until it starts to turn a golden sandy color. Then, reserving ONE CUP of the milk to the side for later, add the remaining 3 cups of milk 1/2 cup at a time, whisking the whole time, until all the milk is incorporated & it is sorta thick – but still pourable.
Whisk in the Dijon and a tsp of truffle oil. Taste it and decide whether you think it could use more truffle oil. Now add the smoked Gouda & the mozzarella. When the cheese is melted and incorporated, mix in the pasta. Taste it. Does it need more truffle oil? You decide but try to go light with it. Stir in last cup of milk if you feel it is needed for a wetter consistency.
Treat a casserole pan or a bunch of ramekins with cooking spray and put the pasta in. Top with panko. Bake for about 30 minutes or until it is all melted and the panko is beginning to brown.
Serve with additional truffle oil on the table so folks can add more if they like a heavy truffle flavor.
In a medium bowl, mix together Calivirgin Olive Oil, goat cheese, basil, parsley, chives, green onion, lemon zest, garlic and yogurt. If the filling is too thick, add a little more yogurt to thin it out. Pipe filling into drained peppers and serve.
Tips: To pipe the filling, you can place it into a gallon-sized ziptop bag and snip off the corner, use a piping bag or squeeze bottle.