Herbs de Provence Potato Salad

 4 lbs. waxy potatoes (i.e., Yukon Gold), peeled and cut into ¼-inch slices

5 cups chicken broth

¼ cup ATTILIOS Italian Herb EVOO

6 ounces pancetta, sliced and chopped

1 cup celery, thinly sliced

½ cup onion, finely diced

2 cups scallion greens, thinly sliced

2 Tbsp. ATTILIOS Thai Chili EVOO

2 Tbsp. fresh lemon juice

 Boil potatoes in chicken broth until just tender; drain, reserving broth, and set aside. Return broth to pan and reduce until just 2/3 cup remains. Pour over potatoes and toss gently. Heat EVOO in a large skillet; add pancetta and sauté until crisp. Mix pancetta, celery, onion and scallion greens with potatoes. Fold in Thai chili EVOO and lemon juice. Serve chilled or at room temperature.     

Country French Omelet

 1 Tbsp. ATTILIOS Italian Herb EVOO

3 slices thick cut bacon, cut into 1” pieces

1 cup (1“diced) unpeeled Yukon Gold potatoes

Salt and freshly ground black pepper to taste

5 extra-large eggs

3 Tbsp. milk

1 Tbsp. ATTILIOS EVOO

1 Tbsp. fresh chopped chives

 Preheat the oven to 350°F. Heat the Italian Herb EVOO in a 10” ovenproof omelet pan over medium heat. Add the bacon and cook for 3-5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate.

Place the potatoes in the pan and sprinkle with salt and freshly ground black pepper. Continue to cook over medium-low heat for 8-10 minutes, until very tender and browned, tossing occasionally, to brown evenly. Remove with a slotted spoon to the same plate with the bacon. Meanwhile, in a medium bowl, beat the eggs, milk, ½ tsp. salt, and ¼ tsp. pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard. Add ATTILIOS EVOO, lower the heat and pour the eggs into the hot pan. Sprinkle the bacon, potatoes and chives evenly over the top and place the pan in the oven for about eight minutes, just until the eggs are set. Slide onto a plate, divide in half and serve.

Smoked Steelhead Dip

 ATTILIOS Lemon Balsamic Vinegar

ATTILIOS Italian Herb EVOO

1 Steelhead, grilled or preferably smoked

Salt and freshly ground black pepper to taste

 Blend balsamic with EVOO (both to taste) in a blender until creamy looking. (Needs to be very emulsified.) Break up fish fillet and mix with dressing. Add salt and freshly ground black pepper, if desired. Use as a dip or spread.

Asian Pork Loin

 1/3 cup spicy curry mustard

2/3 cup any sweet BBQ sauce

1/3 cup ATTILIOS 18 Year Traditional Balsamic Vinegar

1/3 cup ATTILIOS Basil EVOO

Pork loin or roast, up to 6 lbs. 

Place pork roast in crock pot or other slow cooker.  Combine all ingredients to create sauce.  Pour sauce over pork and cook on low for at least eight hours. Serve with Chinese vegetables and rice.   

Basil-Sautéed Vegetables

ATTILIOS  Basil EVOO

2 carrots, peeled and julienned

1 white onion, julienned

1 red bell pepper, julienned

2 zucchini, julienned

Salt and freshly ground black pepper to taste

2 Tbsp. fresh basil

Heat a sauté pan with Basil EVOO. Add the carrots, onions and bell pepper. Sauté until the vegetables start to soften. Add the zucchini and sauté until it softens. Season with salt and freshly ground black pepper. Remove the vegetables from the heat and arrange on plates. Garnish with the fresh basil and a drizzle of Basil EVOO.      

Campanelle with Shrimp, Tomato and Feta

1 lb. shrimp, peeled

16 oz. campanelle pasta

3 Tbsp. ATTILIOS THAI CHILI EVOO

3 Tbsp. Basil EVOO

6 green onions, chopped

3 large garlic cloves, minced

1 pint cherry tomatoes

1 pint grape tomatoes

Salt and freshly ground black pepper to taste

5 cups loosely packed arugula or spinach (about 7oz)

Feta or goat cheese

Cook pasta with a bit of Basil EVOO just until tender. Meanwhile, heat three Tbsp. of Thai chili EVOO in a heavy skillet over high heat. Add green onions, garlic and all tomatoes; sauté until tomatoes begin to soften and collapse, about seven minutes. Sprinkle with salt and freshly ground black pepper. Drain pasta. Return to pot. Add tomato mixture, arugula or spinach, and three Tbsp. of Basil EVOO; toss until the arugula or spinach begins to wilt. Season again to taste with salt and freshly ground black pepper. Transfer pasta mixture to plates. Sauté shrimp in Basil EVOO and place on top of pasta mixture. Sprinkle with feta or goat cheese and serve

Blood Orange EVOO and Dark Chocolate Balsamic Roasted Chicken

The combination of oranges and dark chocolate goes beyond desserts.  We’ve tasted chicken mole dishes before where the chicken is flavored by a Mexican sauce made from chilies and chocolate.  However, this dish uses a marinade that combines the fruity flavor of blood orange extra virgin olive oil with the bittersweet flavor of dark chocolate balsamic vinegar.  Add garlic and lemon and you’ve got a marinade that doubles as a savory dressing.  We used chicken leg quarters which are relatively inexpensive cuts but the rich flavor achieved through this recipe makes this worthy of a dish for entertaining. The make-ahead nature of this recipe also makes it a perfect weekday menu option – it even got the kids asking for seconds! 

3 tablespoons Attilio’s Blood Orange EVOO

¼ cup Attilio’s  Chocolate Balsamic Vinegar

2 tablespoons Dijon mustard

2 tablespoons fresh lemon juice

3 garlic cloves, chopped

1 teaspoon salt

½ teaspoon freshly ground black pepper

4½ pounds chicken leg quarters, cut into pieces

½ cup chicken stock

juice from ½ of an orange, plus 1-2 teaspoons orange zest for garnish)

1-2 tablespoons chopped fresh parsley leaves, for garnish

Rinse chicken and dry with paper towels.Trim any excess skin and visible fat from chicken pieces. Cut each leg quarter with a sharp knife separating into thigh and drumstick pieces.Prepare marinade by whisking the first seven ingredients together (the EVOO, balsamic vinegar, Dijon mustard, garlic, lemon juice, salt and pepper).  Since the mustard is a good emulsifier, you don’t need to stream in the EVOO; you can mix all the ingredients at once.Place all the chicken pieces and the marinade into a zipper locking bag.  Seal securely and toss well to combine.Refrigerate for at least 3 hours, tossing the chicken pieces occasionally.  You can refrigerate the chicken longer and even overnight if necessary but you don’t want to go beyond 24 hours.Preheat the oven to 400 degrees F.  Transfer chicken and all the marinade into a greased or non-stick baking pan.  Roast in oven on the middle rack for about an hour until the chicken is cooked through.  Keep an eye on it every so often; if the chicken skin begins to burn, cover with foil.When the chicken is done, transfer to a serving platter and tent with foil.  Place the baking pan on the stove top over med-high heat and add the ½ cup of chicken stock and the juice from ½ of the orange.  Scrape any browned bits from the bottom of the pan and reduce the sauce for about 5 minutes until it thickens.Spoon the sauce over the chicken pieces and garnish with the chopped parsley leaves and orange zest.  Serve immediately.SERVES 4-6

Artichoke and Cheese Stuffed Mushrooms

 24 large white mushrooms

1/4 cup ATTILIOS EVOO,

Salt and freshly ground black pepper to taste

2 cans sliced or quartered artichoke hearts

1/8 cup ATTILIOS  Meyer Lemon EVOO

2 cloves minced garlic

1/4 tsp. nutmeg

Dried thyme to taste

Handful grated Parmesan cheese

Handful parsley leaves, finely chopped

1 tub shredded Asiago cheese (8 oz.)

 Preheat oven to 400°F. Place mushrooms in a large plastic food storage bag. Drizzle in EVOO to coat and marinate for five minutes.. Scatter mushrooms on a cookie sheet and roast for 10 minutes, round side up. Season with salt and freshly ground black pepper and flip over. Toss drained artichokes with lemon oil, garlic, nutmeg, thyme, grated cheese and parsley. Generously fill the mushroom caps, mounding up the filling. Top the artichokes with shredded Asiago cheese and return to oven. Cook mushrooms five minutes more to melt cheese and set filling. Serve warm.     

Chicken with Lemon Caper Sauce

 4 6 oz. skinless, boneless chicken breasts

¼ tsp. salt and freshly ground black pepper

3 Tbsp. flour

3 Tbsp. ATTILIOS. Meyer Lemon EVOO

½ cup chicken broth

2 Tbsp. capers

3 Tbsp. flat leaf parsley

 Place chicken between two sheets of plastic wrap and pound to even thickness using a meat mallet. Sprinkle chicken with salt and freshly ground black pepper. Place flour in a shallow dish and dredge chicken. Pour EVOO into large skillet over medium heat. Add chicken to skillet and cook for three minutes. Turn chicken over. Add broth and capers, reducing heat, and simmer until thoroughly cooked while basting occasionally with sauce. Sprinkle with parsley. Remove chicken from pan and keep warm. Bring sauce to a boil until thick and drizzle over chicken.

Pasta with Meyer Lemon EVOO

 Zest of 1 lemon

1/3 cup lemon juice

1/2 cup ATTILIOS Meyer Lemon EVOO

1-2 large garlic cloves, minced

1/2 cup Kalamata olives, pitted and sliced

2 Tbsp. fresh thyme or basil, chopped

Salt and freshly ground black pepper to taste

1 lb. Pasta, your choice

 Zest or grate the lemon and combine with the lemon juice, EVOO, garlic cloves, olives, thyme or basil, salt and freshly ground black pepper in a large serving bowl. Toss the hot cooked pasta with the sauce

Coconut Shrimp with Spicy Mango Sauce Recipe

3 large egg whites

1 tsp. Kosher or fine sea salt

1/2 tsp. black pepper

1 tsp. minced Garlic in 1 tsp of attilios Olive Oil

1 lb. large shrimp, peeled and de-veined with tails left on

1 1/2 c. Panko Style Bread Crumbs or gluten free Rice Krispies

1 c. flaked coconut

Gluten-free non-stick cooking spray

4 Tbsp. Mango Balsamic

2 tsp.  thai Chili Olive Oil

1 Tbsp. Lime or lemon juice

Preheat oven to 425°F. Line 2 baking sheets with parchment paper or silicon baking mats. Whisk egg whites with the salt, pepper and garlic in a large mixing bowl. Add the shrimp and toss to coat. Place 1 cup of bread crumbs on a large plate and combine the remaining bread crumbs with the coconut on another large plate. Take the shrimp from the egg whites, letting the excess drip back into the bowl and place on the plate with the bread crumbs. Toss to coat. Put the shrimp back into the egg whites then into the coconut mixture, tossing and pressing the coconut onto the shrimp to coat well. Place the shrimp on the prepared baking sheets. Spray with some cooking spray. Bake for 6 minutes, turn shrimp over, spray other side with cooking spray and cook for another 5- 6 minutes or until the coconut is golden brown and the shrimp are bright pink. While shrimp are baking, make the sauce.

To make the sauce, whisk together mango balsamic, Chili Olive Oil and Lime /lemon until well blended Pour into a small serving bowl and serve with the shrimp.

Hasselback Potatoes

8 medium red new potatoes

1/2 cup thai Chili Olive Oil)

½ cup of Italian herbOlive Oil

2 tsp. Kosher salt

fresh ground black pepper, to taste

1 c. grated cheddar (optional) or any other melting cheese of your choice

1 Tbsp. fresh, chopped chives for garnish

Preheat oven to 425 degrees.

Set each potato in to a large spoon and make thin slices along the length of the potato, using the spoon as a guide so as not to cut all the way through the potato.

Pour the olive oil in to a large bowl or container. Toss the potatoes liberally in the olive oil, making sure to get it in between the slices. Arrange the potatoes on a foil lined baking sheet, cut side up. Sprinkle with salt and pepper to taste, making sure to season in between the slices.

Bake for 30 minutes until the edges begin to turn golden brown. If desired, remove the potatoes, sprinkle with cheese, and bake for another 15-20 minutes until fully tender and golden brown.

Adjust seasoning to taste, sprinkle with fresh chives for garnish, and serve with sour cream.

Spanish Romesco Sauce

2 medium tomatoes, quartered

3 Tbsp. sherry vinegar

1/4 c. thai Chili,

1/3 c. stale bread, cubed

1 red bell pepper, roasted

4 cloves garlic, chopped or crushed

8 almonds, toasted and chopped

1/4 c. hazelnuts

1/2 tsp. kosher salt

1 tsp. smoked paprika

small pinch of red pepper flakes

Preheat oven to 400°F. Place tomatoes on a foil or parchment covered baking sheet, roast for 15 minutes. In a small bowl, combine the olive oil and vinegar. Add the bread and soak until softened, about five minutes. Combine the bread, including soaking liquid, and the rest of the ingredients in the bowl of a food processor and process until smooth. Serve with vegetables, meats, bread, eggs—almost anything is better with Romesco.

Quinoa Salad

1 c. fresh green beans, cooked and cut into ¾” length

1 c. cooked quinoa

1 – 540 ml can chick peas, drained and rinsed

1 red pepper, cored and cut into strips

1 yellow pepper, cored and cut into strips

1 red onion, peeled and halved

2 Tbsp. Thai Chiii Olive Oil

1/4 c. slivered almonds, toasted

2 Tbsp. Balsamic Vinegar

½ tsp. ground coriander

1 tsp. ground cumin

1 tsp. sea salt

¼ tsp. cayenne

¼ tsp. fresh ground pepper

Mix peppers and onion with olive oil and grill until they are partially charred and cooked. Let cool. Mix remaining ingredients and let stand at least 30 min. so flavors can combine. Add grilled Moroccan Turkey breast or meat of your choice and serve.

Thai Chili Carne Asada Marinade

1/4 c.  thai Chili Olive Oil

1/2 c. Mexican beer

juice of 1 lime

1 Tbsp. brown sugar

2 cloves garlic, smashed

2 Tbsp. fresh picked oregano

sea salt and pepper, to taste

Whisk till thoroughly combined.

Chili Lime Marinade

1/2 c. thai ChiliOlive Oil

1/4 c. fresh lime juice

1 Tbsp. minced garlic

1 tsp. pepper

2 tsp. salt

Mix well in container or in ziploc bag with up to 2 lbs. of your favorite meat or vegetables. Refrigerate and marinate for 1 - 2 hours. Grill and enjoy.

Flank Steak

1½ lbs. flank steak

1 tsp. sea salt

½ tsp. freshly ground black pepper

1 Tbsp. ATTILIOS EVOO

3 Tbsp. ATTILIOS 18 Year Traditional Balsamic Vinegar

Pat steak dry; salt and pepper both sides of steak. Heat 1 Tbsp. EVOO in a heavy skillet over moderately high heat until hot but not smoking, then cook meat for five minutes each side for medium rare (depending on thickness of steak).Transfer steak to a cutting board and let rest for 10 minutes. Holding knife at a 45° angle, cut steak across the grain into thin slices. Transfer to plate and drizzle with balsamic vinegar and EVOO.

Bacon Wrapped Figs with Balsamic Glaze

12 large dried figs

1/3 cup ATTILIOS 18 Year Traditional Balsamic

1/2 cup port cooking wine

1/2 lb. bacon

Combine balsamic and wine to create marinade, divide and reserve half. Marinate figs in half of the marinade for 24 hours. In a small sauce pan, reduce the remaining marinade over medium heat. Remove figs from marinade and wrap with bacon. Cook at 350° F for 40 minutes.

Creamy Vinaigrette

1/3 cup ATTILIOS EVOO,

3 Tbsp. ATTILIOS 18 Year Traditional Balsamic Vinegar

3 Tbsp. sour cream, yogurt or mayonnaise

1 tsp. Dijon mustard

Sea salt and freshly ground black pepper, to taste

1 small shallot, cut into chunks

Combine all ingredients except shallot in a blender and blend. A creamy emulsion will form in about 30 seconds. Taste, add additional balsamic 1-2 tsp. at a time until balance tastes right to you. Add shallot and pulse until shallot is minced within dressing.

Asian Orzo Salad

½ lb. broccoli florets

1 (8 oz.) package orzo, cooked and drained

1 cup water chestnuts, drained and chopped

2 cups grilled chicken, diced

3 scallions, finely chopped

1 medium red bell pepper, diced

  Dressing

1/3 cup ATTILIOS White Honey Ginger Balsamic Vinegar

2 tsp. soy sauce

2 tsp. honey

1/3 cup ATTILIOS EVOO

4Tbsp ATTILIOS Thai Chili EVOO

4 Tbsp. Toasted Sesame seeds

 Steam broccoli until slightly crisp. Plunge in ice water and drain well. In a large bowl, combine broccoli, orzo, water chestnuts, chicken, scallions and red bell pepper. Place all dressing ingredients in a blender and blend until emulsified.  Pour dressing over orzo mixture, tossing gently to coat.  Cover and chill until ready to serve.

Honey Ginger Lime Thai Salad

 Salad:

2 cups thinly sliced red cabbage

2 cups thinly sliced Napa cabbage

½ cup thinly sliced green onions

½ cup roughly chopped fresh mint, cilantro or basil leaves

¼ cup chopped peanuts

Dressing:

2 tsp. minced garlic

1 tsp. hot sauce of your choice

3 Tbsp. ATTILIOS White Honey Ginger Balsamic Vinegar

1-2 Tbsp. soy sauce

2 Tbsp. tahini or almond butter

4 Tbsp. Thai chili EVOO

2 Tbsp toasted Sesame seeds

 Mix salad ingredients in a large bowl. Mix dressing ingredients in a bowl and whisk in the oils.  Pour over salad and serve.     

Japanese Ginger Salad Dressing

 1 cup ATTILIOS EVOO

¼ cup ATTILIOS White Honey Ginger Balsamic

¼ cup soy sauce

1 lemon, juiced to taste

3 cloves garlic

¼ Cup toasted sesame seeds

Freshly ground black pepper to taste (optional)

In a small bowl, whisk together the balsamic, soy sauce, lemon juice, garlic and pepper to taste (optional). Once combined, add the oil in a steady stream, whisking constantly. When all of the oil is incorporated into the dressing, pour, add sesame seeds and enjoy!     

Healthy Spinach and Artichoke Dip

 Canned artichokes (mashed)

Frozen spinach (thawed and drained of all water)

Diced red pepper

Shredded or grated Parmesan or Asiago cheese

Salt and freshly ground black pepper to taste

Garlic powder to taste

Onion salt to taste

Oregano to taste

ATTILIOS Jalapeno Lime Balsamic Vinegar to taste

ATTILIOS EVOO or Thai Chilli EVOO (enough to emulsify and bind dip)

 Combine all ingredients in a food processor and blend until desired consistency. Can be served cold or at room temperature.

 Caprese salad

Tomatoes
Basil
Mozzarella cheese

Garlic cilantro balsamic vinegar from ATTILIOS
Extra virgin olive oil

Directions:

Thinly slice tomato and cheese. Layer tomato, cheese and basil. Drizzle with Garlic

Crunchy Turkey Salad

 1/3 cup ATTILIOS EVOO, any

3 Tbsp. ATTILIOS Fig Balsamic Vinegar

1 Tbsp. poppy seeds

¼ tsp. freshly ground black pepper

1 large head Bibb lettuce

2 cups diced cooked turkey or chicken

3 scallions, sliced

1 cup sliced almonds toasted

1 cup chow Mein noodles

 In a small bowl, whisk EVOO, balsamic, poppy seeds and freshly ground black pepper; set aside. Clean lettuce and chop. (You should have about 8 cups.) Transfer to a medium-sized bowl and add turkey, scallions, almonds and noodles. Toss with dressing and serve immediately

Fig and Bleu Cheese Crostini

 1 French baguette, sliced

2 Tbsp. ATTILIOS EVOO,

2 oz. goat cheese

4 oz. cream cheese

2 oz. Gorgonzola cheese

2 Tbsp. fresh oregano, chopped

½ cup ATTILIOS Fig Balsamic Vinegar

 Lightly brush baguette slices with EVOO, place in a single layer on a cookie sheet, and bake in the oven at 350°F until lightly toasted about 6-8 minutes.In the bowl of a food processor, combine the goat cheese, cream cheese and bleu cheese.  Process until smooth and spread on toasted crostini. Sprinkle with chopped oregano. Reduce Fig Balsamic in saucepan; heat vinegar until boiling, then reduce heat until thickened, whisking to avoid burning, 5-6 minutes.  Drizzle over cheese topped crostini.             

Grilled Fig Balsamic Chicken

 1/3 cup ATTILIOS Fig Balsamic Vinegar

1/2 cup chicken broth

1 Tbsp. sugar

1 clove garlic, minced

1 tsp. dried thyme

4 boneless, skinless chicken breasts

1 Tbsp. ATTILIOS EVOO,

 Whisk together the first five listed ingredients, and then marinate chicken breasts for 20 minutes. Heat grill and cook to desired doneness.

Cranberry-Pear Glazed Butternut Squash With Rosemary

 1 Tbsp. ATTILIOS EVOO

1/3 cup ATTILIOS Cranberry Pear Balsamic Vinegar

3″ sprig fresh rosemary, leaves stripped from stem and roughly chopped

2 lbs. butternut squash peeled, seeded and diced into 1″ pieces (~3 cups)

Sea salt and freshly ground black pepper to taste

Preheat the oven to 375°F. In a large bowl, whisk the EVOO and balsamic together until thoroughly combined. Add the rosemary and squash and toss to coat and combine evenly. In a large roasting pan lined with parchment, arrange the squash in a single layer, drizzling with any remaining marinade. Sprinkle liberally with sea salt and freshly ground black pepper. Roast the squash for 30-35 minutes, stirring a few times until golden brown and caramelized. Adjust seasoning and serve

Pear and Gorgonzola Salad with Walnuts

 2 Tbsp. ATTILIOS Cranberry Pear Balsamic

Pinch of salt

2 tsp. Dijon mustard

5 Tbsp.ATTILIOS Blood Orange EVOO

1½  tsp. shallots, finely minced

Freshly ground black pepper to taste

4 cups torn Bibb or romaine lettuce or mixed field greens

1 small pear, peeled, cored and thinly sliced

4 Tbsp. gorgonzola cheese, bleu cheese or feta cheese

3 Tbsp. coarsely chopped walnuts, toasted

 In a food processor or blender, mix the balsamic vinegar, salt and mustard. Drizzle in the oil while the processor is on.  Add the shallots and black pepper. Toss remaining ingredients in dressing and serve with crusty bread.     

Berries with Chocolate Balsamic

¾ cup strawberries, quartered

¾ cup raspberries

¾ cup blackberries

6 Tbsp. ATTILIO’S Chocolate Balsamic Vinegar

6 large Italian biscotti, broken into bite size pieces

4 oz. Mascarpone cheese, stirred for smooth consistency

 Prepare berries, rinse and place on a paper towel. Slightly pat dry, but be careful not to crush the berries. Place all of the berries in medium bowl and gently stir to distributed berries evenly. Divide the biscotti pieces into four bowls. Spoon the berries into the bowls, reserving four whole strawberries for garnish. Pour the Dark Chocolate Balsamic Vinegar over the berries and top with a dollop of Mascarpone. Garnish with a single berry on top of the Mascarpone. Serve immediately.

Chocolate Balsamic Steaks with Bleu Cheese

4 8-oz beef loin, strip or tenderloin steaks cut 1” thick

2 tsp. Freshly ground black pepper

Salt to taste

1 cup crumbled blue cheese (4 oz.)

ATTILIO’S Chocolate Balsamic Vinegar

Reduce the balsamic by ¼ to ½ and set aside. Sprinkle meat with freshly ground black pepper. Season to taste with salt and grill to desired doneness. During the last three minutes of grilling, sprinkle blue cheese over meat. At the same time, reheat the reduced balsamic. Remove cooked steaks (rest 2-3 minutes), drizzle with chocolate balsamic glaze and serve.  

Seasoned Walnuts with Chocolate Balsamic Glaze

2 1/2 cups water

1/2 cup ATTILIO’S Chocolate Balsamic Vinegar

1 can (11.5 oz.) walnuts

1/3 cup sugar

2 tsp. Italian seasoning, crushed

1 tsp. orange zest

1/2 tsp. kosher salt

 Heat oven to 325°F. Bring water and vinegar to a boil in a medium saucepan on medium heat. Add walnuts, cook for three minutes, drain and discard liquid. Place walnuts in a medium bowl, add sugar and toss to coat. Spread Walnuts on parchment paper lined baking sheet. Bake for 18 minutes or until glaze is firm. (Do not stir.) Remove from oven and add remaining ingredients. Mix lightly and cool completely

Cinnamon Mascarpone Pancakes with Warm Cherry Balsamic Sauce

 2 Tbsp. confectioners’ sugar

1/2 plus 1/3 cup mascarpone cheese, room temperature

2 cups all-purpose flour

1 tsp. baking powder

1 tsp. ground cinnamon

1/2 tsp. baking soda

Pinch salt

1/3 cup sugar

2 large eggs

2 cups buttermilk

1 tsp. vanilla

1 tsp. finely grated orange zest

2 Tbsp. unsalted butter, melted, plus more for the griddle

2 cups cherries (canned), with their juice

2 Tbsp. ATTILIOS Cherry Balsamic Vinegar

1/4 cup honey

1/2 cup toasted hazelnuts, coarsely chopped

Stir the confectioners’ sugar into the ½ cup mascarpone and set aside. Whisk together the flour, baking powder, cinnamon, baking soda and salt in a large bowl. Whisk together the sugar and eggs until pale. Add the buttermilk, 1/3 cup mascarpone, vanilla and orange zest and mix until combined. Add the wet ingredients to the dry ingredients. Add the butter and mix until just combined. Do not over mix. Let the batter sit at room temperature for 20 minutes. Put the cherries and their liquid into a sauté pan and warm over medium heat. Add the Cherry Balsamic Vinegar. Stir in the honey. Transfer to a bowl. Heat a griddle over medium heat and brush with some melted butter. Add about ¼ cup of the batter to the pan and cook until the bottom is lightly golden brown and bubbles appear on the surface of the pancake, about three minutes. Flip the pancake over and continue cooking until the bottom is golden brown. Serve three pancakes per person, top with cherries, a dollop of the sweetened mascarpone and some chopped hazelnuts.     

Mixed Greens with Cherry Balsamic Vinaigrette

1 cup frozen sweet cherries, thawed and drained

3 Tbsp. ATTILIOS EVOO,

1 cup sugar

½ cup ATTILIOS Cherry Balsamic Vinegar

2 cups pecans

3 heads Belgian endive, cleaned

1 Tbsp. shallots, finely chopped

2 oz. baby spinach, cleaned

Salt and pepper, to taste

1 head Bibb lettuce, cleaned

¾ cup water

4 oz. blue cheese, crumbled

Combine cherries, oil, balsamic, shallots, salt and pepper in a blender. Puree dressing until smooth.  In a medium saucepan over medium heat, bring water and sugar to a boil, whisking frequently until syrup forms (about five minutes).  Remove from heat; stir in salt and pepper. Add pecans, coating them evenly.  Spread pecans evenly on a cooling rack and allow glaze to harden.  Assemble salad in large bowl by adding greens, blue cheese, candied pecans and dressing.  Toss gently and serve.

Grilled Steelhead with Cherry Reduction

ATTILIOS Cherry Balsamic Vinegar

ATTILIOS Blood Orange EVOO

1 Steelhead (rainbow trout)

Salt and freshly ground black pepper to taste

Lightly grill (or sauté) fish as desired.

Reduce balsamic in a small pan for 5-8 minutes. Whisk in EVOO. Dress plate with sauce and place fish on top. Note:  Can also adapt recipe for a salad adding cheeses or nuts.