24 May 2016
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Traditional Paella with Shrimp, Chorizo, and Spicy Olives

   Ingredients: 4 tablespoons Medium Intense Extra Virgin Olive Oil1 Red Bell Pepper – cut into thin strips1 Green Bell Pepper - cut into thin strips1 Yellow Bell pepper - cut into thin strips5 large cloves or garlic minced1/2 teaspoon red pepper flakes 1 teaspoon fresh thyme leavessalt pepper to taste 1 pound Spanish Chorizo sausage sliced into ¼ inch slices1 pound boneless skinless chicken thighs cut in stripsOne large tomato diced or one 14 oz can diced1 cup Jalapeno Stuffed olives drained, halved One medium onion choppedShrimp – 16 jumbo shrimp, shell onSmoked Paprika – 2 teaspoons1 teaspoon saffron1...

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12 May 2016
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Roasted Garlic and Chive Cheesecake

This savoury cheesecake is the perfect addition is a charcuterie board or paired with a salad.  We recommend drizzling it with Maple, Fig or Pomegranate Balsamic. Garlic Toast Crust: 1 1/4 plus 2 Tbsp. melba toast crumbs (reduce whole melba toast to fine crumbs in a food processor) 1/4 tsp. salt 2 Tbsp. unsalted butter, melted 2 Tbsp. LG Garlic infused olive oil Garlic Cheesecake Filling: 3 (8-ounce) packages of cream cheese, room temperature 3/4 tsp. salt 3 large eggs, room temperature 3 heads garlic, roasted and cooled 1/4 cup snipped fresh chives Freshly ground black pepper, to taste (optional)...

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09 May 2016
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Grilled Romaine Salad with Bacon, Goat Cheese & Gravenstein Apple Vinaigrette

   Ingredients: 3 Romaine Hearts 12 pieces Thick cut bacon ½ tsp. Smoke Garlic Backdraft seasoning 5 oz. Goat cheese, crumbled ¼ cup Basil Infused Olive Oil ¼ cup Gravenstein Apple Balsamic ¼ tsp. Dijon mustard    Directions: Fry bacon in a large skillet. Remove bacon and crumble into smaller chunks and set aside. Set aside the bacon fat. Slice each Romaine heart in half and set aside Heat your grill up over high heat - you want very hot grates so you get a quick char without cooking the lettuce too much or wilting it Using a basting brush,...

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