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Seared Steak with Chipotle Maple Glaze
Seared Steak with Chipotle Maple glaze 16 oz petite tenderloin steaks 2 fl oz Olive Destination Maple Balsamic Vinegar 2 fl oz Olive Destination Chipotle flavored EVOO Salt and pepper or signature seasoning Marinate thin petite tenderloin steak for 1 hour in ½ of the Maple Balsamic Vinegar under refrigeration. Sauté steak on medium high heat for 60 seconds then turn cooking a remaining time period according to internal temperature of the meat Use a meat thermometer to determine doneness - 130 medium rare, etc. allow steaks to rest. Deglaze pan with Maple Vinegar, then add Chipotle oil and reduce...
Caprese Pizza
Ingredients: 4 medium or Roma Tomatoes 2 oz Pesto 2 oz Olive Destination Basil or Rosemary EVOO 8 Basil leaves 4 oz fresh Mozzarella Pizza Crust (here's a great Pizza Dough recipe!) Procedure: Bake a pizza crust. Layer on Pesto, slices of Tomatoes, fresh Mozarella. Top with Basil leaves (tear them apart to spread across pizza) and Olive Destination EVOO.
Caprese Grilled Cheese
Ingredients: 2 oz Pesto 1 oz Olive Destination Traditional Balsamic Vinegar 4 Basil leaves 4 oz fresh Mozzarella 1 medium or Roma Tomato 2 slices hearty Bread Procedure: Toast Bread and then apply layer of Pesto on Bread. Place slices of Tomato on Bread. Place Basil and Mozzarella on Tomato. Drizzle Traditional Balsamic Vinegar on Basil and Tomato. Top with other slice of Bread and enjoy! Recipe provided by Executive Chef John Gilbertson.
Summer Pasta and Caprese Salad
Ingredients: 1 lb Pasta Mama Tomato Fettuccini 24 Grape or Cherry Tomatoes 4 oz fresh Mozzarella 2 oz Olive Destination Basil EVOO 1/2 oz Olive Destination Traditional Balsamic Vinegar Procedure: Cook pasta to al dente (firm to the bite). Drain pasta and rinse with cool water to cease cooking process. Lightly saute Cherry Tomatoes until they burst, creating a natural sauce for the pasta. Toss Tomatoes with Basil EVOO, pasta, mozzarella, Balsamic Vinegar, and any other desired seasonings. Enjoy for dinner tonight, at room temperature for a picnic or potluck, and even cold for lunch the next day. Recipe provided...
Updated Class Schedule with Change in November
Our updated class schedule has a change in the November class Date. The last two remaining classes will be held Thursday, October 23rd and Tuesday, Nov 18th. All classes start promptly at 6:30PM. Our October class will feature some specials for Halloween!
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