Truffled Deviled Eggs

Posted on February 20, 2012 by Tommye Solem

 Truffled Deviled Eggs

Deviating from the classic recipe, these deviled eggs are silky smooth and delicious. Perfect for a side dish, appetizer or snack. 

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Quick & Yummy Bruschetta

Posted on February 20, 2012 by Tommye Solem

Quick and Yummy Bruschetta

With spring and summer approaching this simple bruschetta recipe is a great way to spice up lunch or serve as an appetizer with friends.

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Tuscan Herb Bread

Posted on February 20, 2012 by Tommye Solem

Tuscan Herb Bread 

There's nothing like fresh homemade bread. This recipe, used with Tuscan Herb Extra Virgin Olive Oil and Asiago or Parmigiano Reggiano, is a favorite for appetizers, sandwiches and just snacks.

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Lettuce Wraps with Turkey and Honey Ginger Rice

Posted on February 20, 2012 by Tommye Solem

Lettuce Wraps with Turkey and Honey Ginger Rice

This fresh, healthy meal is a perfect combo for our Cilantro and Onion Extra Virgin Olive Oil as well as our Honey Ginger White Balsamic Vinegar.

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"Smashed" Baby Yukon Gold Potatoes with Garlic Extra Virgin Olive Oil

Posted on February 20, 2012 by Tommye Solem

Ingredients:

2 pounds baby Yukon Gold potatoes
1 tablespoon + 1 teaspoon sea salt
fresh cracked pepper to taste
1/3 cup Garlic Extra Virgin Olive Oil

Directions:

Preheat oven to 400 degrees. Cover the potatoes with water and add one tablespoon of sea salt. Bring to a full boil and cook for approximately 7 minutes or until the potatoes are tender but not mushy when pierced with the tip of a knife. Drain the potatoes thoroughly. Rub a sheet pan liberally with garlic olive oil. Place the potatoes on the sheet pan and gently crush each into a disk using the bottom of a glass that has been greased with garlic olive oil. Sprinkle with sea salt and fresh cracked papper. Drizzle liberally with the remaining garlic olive oil and bake until golden brown and crisp, approximately 15-20 minutes.

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