– One 5 lb blade chuck roast
– 2 cups SOOC Juniper Berry balsamic vinegar
– 1 cup SOOC Herbs de Provence extra-virgin olive oil
– 4 cloves garlic, minced
– 1 tbs whole black peppercorns
– 1 tbs butter
– 3 cups beef stock
– Combine olive oil, balsamic vinegar, minced garlic, peppercorns, and roast into a large zip lock bag. Make sure the roast is evenly covered, and squeeze out excess air in the bag. Seal and let marinate overnight, or at least 8 hours.
– Preheat oven to 250 degrees F
– Melt butter in an oven-safe pot over medium heat. Transfer roast to the pan, saving the contents of the marinade in the zip lock bag. Cook roast on all sides until browned, about 2-3 minutes per side. Remove roast from the pot and set aside.
– Pour remainder of the marinade into the pot and bring to a boil, stirring occasionally to scrape browned bits off the side and bottom of the pot. Add 3 cups of beef broth to the pot, and boil for 10 minutes, or until mixture is reduced by half. Place the roast in the pot, and cover.
– Cook the roast in the oven 6-8 hours, or until meat falls apart with a fork. Internal temp should reach 145 degrees F. Serve with baked sweet potatoes or your favorite roasted vegetable!
Posted in Holiday, Main Courses | Tagged beef, garlic, herbs de provence, herbs de provence evoo, juniper berry, juniper berry balsamic, pot roast | Leave a Comment »
– 1 cup quinoa, uncooked
– 2 cups water
– 2 cloves garlic, minced
– 1 medium onion, chopped
– 1 cucumber, diced
– 1 cup fresh parsley, chopped
– 3 medium tomatoes, diced
– 1/4 cup crumbled Feta cheese
– 1/4 cup SOOC Dill extra-virgin olive oil
-1/4 cup SOOC Sicilian Lemon balsamic vinegar
– Thoroughly rinse quinoa before using. Add quinoa and water to a medium pot, and bring to boil. Once boiling, cook for 10-15 minutes or until tender and fluffy. Transfer to a large bowl and let cool completely.
– Combine Dill EVOO, Sicilian Lemon balsamic, cucumber, tomatoes, onion, garlic, parsley, and feta into a large bowl. Once quinoa is cool, add to the mixture. Fold together completely. Enjoy on its own, or pair with grilled shrimp! Enjoy!
Posted in Salads | Tagged cucumber, dill, dill olive oil, garlic, Onion, Parsley, Quinoa, salad, Sicilian Lemon Balsamic, tomato | Leave a Comment »
– 5 C rolled oats
– 1 C wheat germ
– 1 tbs ground cinnamon
– 1/4 C brown sugar
– 1 tsp ground nutmeg
– 1 tbs vanilla extract
– 1/2 C dried coconut flakes
– 1/4 C SOOC Espresso balsamic vinegar
– 1/2 C SOOC Blood Orange extra-virgin olive oil
– 1/4 C water
– 1/2 C raisins or craisins
– 1/2 C sliced almonds
– Preheat oven to 325 degrees
– Mix oats, wheat germ, brown sugar, coconut, cinnamon, and nutmeg together in a bowl. Add Blood Orange EVOO, Espresso balsamic, vanilla extract, and water. Mix all ingredients well and spread onto a baking sheet.
– Bake about one hour, stirring every 15 minutes. Granola should be crunchy when it is done. Combine granola, almonds, and raisins/craisins into a bowl and mix.
Enjoy this granola over your favorite yogurt or with milk!
Posted in Desserts, Side Dishes | Tagged blood orange, Blood Orange EVOO, Breakfast, cinnamon, Espresso, Granola, nutmeg, oats, raisins, snack | Leave a Comment »
– 1/2 C SOOC Strawberry Balsamic Vinegar
– 12 slices French bread
– 1 tbs SOOC Basil EVOO
– 1 pound strawberries, diced
– 2 tsp fresh thyme leaves
– 1 C goat cheese, room temp
– Salt and pepper, to taste
– Dice strawberries and combine with the thyme leaves in a bowl. Set aside.
– Pour vinegar into a small skillet over medium-low heat. Simmer about 8-10 minutes, stirring occasionally until reduced to about half. Remove from heat and cool to room temperature.
– Prepare grill for high heat. Place bread slices on foil-lined baking sheet. Brush bread slices lightly with SOOC Basil EVOO. Grill approximately 2-4 minutes per side, until slightly crispy.
– Spread goat cheese on bread slices, and salt and pepper to taste. Add reduced vinegar to the strawberry and thyme, coating evenly. Spoon mixture over the goat cheese topped bread. For a sweeter option, try substituting SOOC Strawberry Balsamic for SOOC Dark Chocolate Balsamic!
Posted in News | Tagged balsamic, Basil, Basil Extra virgin olive oil, bruschetta, grilling, strawberry, strawberry balsamic, thyme | Leave a Comment »
- 3 quarts cold water
- 1/3 cup SOOC 18 year or Espresso balsamic vinegar
- ¼ cup salt
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 4 cloves garlic minced
- 1 pinch salt
- 3 Tbsp SOOC Garlic Olive Oil (plus as needed to coat foil)
- 1 Tbsp freshly ground black pepper
- 2 tsp red pepper flakes
- 4 lbs chicken wings (separated at joints, tips discarded)
- 2 Tbsp bread crumbs
- 1 cup grated Parmigiano-Reggiano cheese, divided
Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil and coat foil with SOOC Garlic Olive Oil.
Combine water, balsamic vinegar, ¼ cup salt, bay leaf, thyme, oregano, and rosemary in a large stockpot and bring to a boil. Add chicken wings, return to a boil and cook for 15 minutes. Remove chicken wings with a slotted spoon to a cooling rack and allow to dry for 15 minutes.
Mash garlic and a pinch of salt together in a mortar and pestle until smooth.
Combine mashed garlic, olive oil, black pepper, and red pepper flakes in a large bowl. Add chicken wings and bread crumbs, toss to coat. Sprinkle with ½ cup Parmigiano-Reggiano cheese. Transfer to the prepared baking sheet and sprinkle with remaining ½ cup Parmigiano-Reggiano cheese.
Bake in the preheated oven until browned, 20-25 minutes.
Posted in Appetizers, Recipes | Tagged 18 year, balsamic, chicken, Espresso, Garlic Extra virgin olive oil | Leave a Comment »
– 2 pounds chicken breast, cut into 1-inch cubes
– 20 dried apricots, halved
– 1 cup chicken stock
– 1 cup apricot preserves
– 2 tbs SOOC Blood Orange olive oil
– 1/4 cup SOOC Fig balsamic vinegar
– 1 large onion, chopped
– 2-3 cloves chopped garlic
– 1 tbs fresh chopped thyme
– Heat Blood Orange EVOO in a large skillet over medium-high heat. Add chicken and cook for about 5 minutes, until edges are slightly crispy, but still pink in the center. Stir in the onion and garlic, and cook for 3 more minutes. Reduce to a medium heat, and pour in the Fig balsamic vinegar and allow to reduce for a couple minutes.
– Halve 10 apricots, leaving the other 10 whole. Place apricots and chicken stock to the skillet and bring to a simmer. Stir in the apricot preserves and thyme. Reduce to medium-low heat and simmer for 10-15 minutes, or until apricots have softened. Salt and pepper to taste.
– Serve over your favorite steamed vegetables or quinoa! You can also substitute the Fig balsamic vinegar with Espresso balsamic for an even richer flavor. Enjoy and eat in good health!
Posted in News | Tagged apricot, blood orange, Blood Orange EVOO, chicken, Espresso, fig, Fig Balsamic, garlic, Quinoa, reduction, stir fry | Leave a Comment »
- 3 Tbsp SOOC Chipotle Olive Oil½ cup of chopped red onion
- 2 lbs of ground beef or ground turkey
- 1 ¼ cups of canned tomatoes
- 4 cups of canned black or kidney beans
- ¾ tsp of sea salt
- 1 bay leaf
- 2 Tbsp of chili powder
Start off by sautéing the chopped onions in SOOC Chipotle Olive Oil. Add the ground beef or ground turkey and stir until meat is browned. Add tomatoes and beans. Stir in sea salt, bay leaf and chili powder. Bring mixture to a boil. Reduce to low heat and simmer, stirring occasionally for 1 hour.
Serve with fresh grated cheddar cheese and sour cream.
Posted in Appetizers, Main Courses, Side Dishes | Tagged chili, chipotle, EVOO, Soup | Leave a Comment »