Traditional Italian Recipes

Try some truly great-tasting recipes from Migliore Olive Oil in Coeur d'Alene, Idaho, we offer a variety of recipes to try out, including biscotti made with dried cranberries and pistachio nuts, plus three cheese penne chicken, a traditional Florentine dish. Each recipe can be made with our array of gourmet food products, including our olive oils.

You and your family are sure to enjoy some delicious Italian food when you prepare one of our dishes. Choose the recipes that appeal to you and start cooking!

Apple Cream Cheese Bars

Instructions
1. Preheat oven to 350°F.

Crust
In a large bowl, combine oats, flour, brown sugar, baking powder, baking soda, and cinnamon. Pour Butter flavored Olive Oil over the mixture and mix together until crumbly. Measure out 2 cups of the mixture, and set aside to reserve for topping.
Pour the remaining mixture into a greased (you can use your butter flavored olive oil)
9x13-inch baking dish. Press firmly to the bottom of the pan. Bake 18-20 minutes, or until a golden brown.

Cream Cheese Mixture
In a large bowl, add cream cheese, sugar, and vanilla. Mix with a hand mixer on medium speed until smooth and creamy. With the mixer on low, add the eggs, one at a time, until fully incorporated into the mixture. Set aside.

Apple Mixture
In a large bowl, combine apples, flour, brown sugar, and Cinnamon Pear Balsamic. Arrange apples on top of the cooked crust. Spread cream cheese mixture over the top of the apples. Crumble the reserved oat mixture over the top. Bake 40-45 minutes. Let come to room temperature before serving. Serves 12

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Armenian Olive Oil Bread

(makes 2 large round loaves) 2 packages yeast (or 4-1/2 teaspoons instant yeast) 2-1/4 cups milk 2 tablespoons sugar 1-1/2 teaspoons salt 3 Tablespoons Migiore UP Extra Virgin Olive Oil - your choice variety 6 cups unbleached flour additional olive oil to brush on loaves 1 egg yolk beaten with 1 teaspoon water 4 tablespoons sesame seeds

Heat milk to 120-130 degrees. Mix 3 cups flour, yeast, salt and sugar in a bowl. Add heated milk and olive oil, and beat at medium speed for 5 minutes. With a heavy spoon add 2-1/2 cups more flour. Turn dough onto a floured board and knead for about 5 minutes or until smooth and elastic adding additional flour as necessary until the dough is smooth and elastic. Cover dough with plastic wrap and let rest 20 minutes.

Preheat oven to 350 degrees and grease one large baking sheet (14 x 18″) or two smaller baking sheets. Divide dough into two equal portions and form into approximately 8″ flat round loaves on the greased baking sheet. Brush with olive oil and let rise until almost doubled in size. Brush with egg yolk mixture and sprinkle with sesame seeds. Bake for 35 minutes at 350 degrees. Remove from baking sheet and cool on a wire rack. Contributed by Patricia Allen -Recipe Winner for March 2014.

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Baby Back Ribs

Baked Beans

Mix all of the beans together in heavy cast pot for baking. In frying pan, brown chopped bacon, onion, and garlic. Then add brown sugar, salt & balsamic vinegar – simmer for an additional 20 minutes. Pour mixture over the top of your beans. Bake at 350 degrees in the oven for 1 hour.

*You may substitute part or all of the Traditional Balsamic with Maple or Espresso Balsamic Vinegar.

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Baked Brie in Puff Pastry with Jalapeno Pomegranate and/or Fig Jam

 
Preheat the oven to 400°F. Thaw one sheet of frozen puff pastry at room temperature for at least 45 minutes. Place on a lightly floured surface and unfold. Spread the Jalapeno Fig Jam spreading evenly over the center of the pastry in a circle the size of the wheel of brie. Trim the rind from the bottom of the wheel of brie and place it on top of the fig conserve.

Fold each corner of the pastry over the brie and place seam side down in an ungreased baking dish. Beat the egg with the water and brush the egg wash over the pastry. Bake for 30 minutes, until golden brown. Let stand for 20-30 minutes before slicing and serving. Crackers and sliced tart apples are a nice accompaniment.

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Baklava

Syrup

• 1 cup honey
• 1/2 cup sugar
• 1/2 cup water
• 4 sticks cinnamon
• 1 Tbsp. lemon juice

Directions

Preheat oven 325 degrees. Lightly grease 9x13x2 pan. Mix walnuts with sugar, spices & lemon rind in a bowl. Cut phyllo sheets to fit pan. Keep phyllo sheets moist by covering with a damp cloth. Brush about 12 phyllo sheets with Olive Oil (butter flavored) and place in pan. Spread 1 cup walnut mixture. Cover with 4 more phyllo sheets (I use my spritzer – no brushing) brushing with Olive Oil. Repeat layers. Make a top layer with 8 sheets of phyllo and remaining Olive Oil. Make cuts with a knife through top layers. Bake on the rack above the center of oven 1 hour or until well browned. Top with Honey Syrup – Cool completely. Serves 24.

Syrup

Combine honey, sugar, water in a saucepan. Heat until sugar is dissolved. Remove from heat, add lemon. Cool thoroughly before using.

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Balsamic Ganache Truffles

1/2 cup steaming hot heavy cream 1 pinch salt 8 ounces Best Quality semi-sweet chocolate chip or chopped Callebaut #811 is excellent 3 tablespoons Migliore Balsamic Vinegar Raspberry (optional Espresso or coconut)

Directions

Place the chopped chocolate in a medium size heat proof bowl. Heat the cream and salt in a heavy bottom sauce pan over low heat until it just begins to steam. Do not allow it to simmer or boil.

Pour the cream over the chopped chocolate and allow to sit for 2-3 minutes without stirring. Stir the mixture gently until all the chocolate is melted. Add the balsamic and stir to combine well. Cool to room temperature and then place the bowl in the refrigerator, covered until the ganache has become cold and can be scooped and formed into balls.

Have a baking sheet with parchment paper ready that will fit into your fridge or freezer.

Take 1 teaspoon of cold balsamic ganache and quickly roll between your hands to form a ball. If you spend too much time trying to get the shape just right, you'll begin to melt the ganache and it will be a mess. (Small cookie scoops work well)

Place the balls on the prepared baking sheet and then place the sheet in the refrigerator or freezer to firm up the truffles.

Now you can roll into cocoa powder or in tempered (melted) chocolate. These are best stored in single layers, separated by parchment or wax paper in a sealed container in the refrigerator. They can be taken out and served at room temperature.

Makes 30-40 truffles

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Balsamic Grilled Vegetables

Preheat Grill to High. Place vegetables in a roasting pan with the mushroom caps. Season vegetables generously with Classic American seasoning and toss with the olive oil and balsamic vinegar. Place vegetables, cut side down, on the hot grill and cook for a couple minutes on each side, or until tender and nicely marked by the grill.

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Barbecued Pot Roast

Rub surface pot roast with salt & pepper, brown in garlic olive oil. Add water, tomato sauce, sliced onions, finely chopped garlic. Cover and cook over low heat 1 1/2 hours. Mix remaining ingredients together and pour over pot roast. Cook slowly another 1 1/2 or 2 hours. The longer and slower pot roast iscooked, the better it tastes. Makes 8 Servings.

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Blackberry Balsamic Chicken

Heat (1) Tbsp. Olive Oil in skillet and saute 6 minutes on each side or until done. Add onion and saute until translucent. Set aside.

Sprinkle salt, pepper, and thyme over the chicken. Add the remaining Olive Oil to skillet and saute chicken 6 minutes on each side or until done.

Remove chicken from skillet and keep warm. Reduce heat to med. low and add preserves, balsamic and onions, stirring until preserves melt. Spoon the sauce over the chicken to serve.

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Blood Orange (or Navel Orange) Brownies

Buy a Brownie Box Mix (I like Ghirardelli's) - simply substitute our Blood Orange Olive Oil or Navel Orange Olive Oil instead of vegetable oil. Follow the box directions.

I like to make Chocolate Cream Cheese Frosting (also made with our Orange Olive Oil) See recipe below.

Ingredients

Instructions

1.  Add the softened Cream Cheese, the Orange Olive Oil and the Vanilla Extract to a mixing bowl.
2.  Mix the three ingredients together on medium speed until they are fully incorporated (about 2 minutes.)
3. Scrape down the sides of the bowl with a spatula.
4.  Measure 1 Pound (4 cups) of Powdered Sugar into a separate bowl.
5.  Add the Cocoa Powder to the bowl with the Powdered Sugar.
6.  Use a fork to whisk the Cocoa Powder and Powdered Sugar.
7. Pour the Cocoa Powder/Powdered Sugar mixture into the mixing bowl with the cream cheese/Olive oil/vanilla mixture.
8.  Start your mixer (or electric beater) on the lowest setting and keep it on low until the cream cheese/olive oil and sugar start to come together (about 30 seconds).
9. Stop the mixer and scrape down the sides of the bowl and then increase the speed to medium-high and mix for another 30-45 seconds so the frosting begins to get light and fluffy.
10. Taste your frosting and see if it is the correct consistencye.

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Bratwurst Meatball

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Broccoli Salad

1 head fresh broccoli (approx. 5 cups, cut into bite-size pieces) 8 slices cooked bacon, crumbled 1/2 cup chopped red onions 1/2 cup raisins 1 cup shelled sunflower seeds 1 cup mayonnaise 3 tablespoons Migliore Pomegranate-Quince White Balsamic Vinegar 2 tablespoons sugar 1/2 cup cherry tomatoes, halved

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. In a medium bowl, combine the broccoli, onion, tomatoes and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours. Before serving, toss salad with crumbled bacon and sunflower seeds. Makes 8 Servings.

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Brownies (Olive Oil – NO Butter)

1/2 cup Migliore Butter flavored olive oil  1 cup white sugar 2 eggs 1 teaspoon vanilla extract 1/3 cup unsweetened cocoa powder 1/2 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon baking powder 1/2 cup chopped walnuts (optional) Frosting: 3 tablespoons Migliore Butter flavored olive oil  3 tablespoons unsweetened cocoa powder 1 tablespoon honey 1 teaspoon vanilla extract 1 cup confectioners' sugar

Directions

1. Preheat oven to 350°. Grease and flour an 8-inch square pan.
2. In a large bowl, add butter olive oil and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Add chopped walnuts.  Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
4. To Make Frosting: Combine 3 tablespoons butter olive oil, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.

You may substitute the Butter Flavored Olive Oil with Migliore Blood Orange Olive Oil.

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Butternut Squash Lasagna

3 Pounds Peeled & Seeded Butternut Squash 3 Tbsp. Migliore Butter Flavored Olive Oil 1 Tbsp. Migliore Classic American Seasoning 1/4 cup Migliore Butter Flavored Olive Oil 6 cloves minced Garlic 1/4 cup flour 4 cups milk 1 Tbsp. fresh rosemary sniped 9 No-Boil Lasagna 1 Pound grated Mozzarella Cheese 1 1/3 cup finely shredded Parmesan Cheese 1 cup whipping cream

Preheat oven to 425°. Lightly coat with olive oil a 15x10x1 large roasting pan. Place squash in prepared baking pan. Add oil and, toss gently to coat. Spread in an even layer. Roast, uncovered for 25 to 30 minutes or until squash is tender, stirring once. Reduce oven temperature to 375°. Meanwhile, for sauce, in a large saucepan, heat butter extra virgin olive over medium heat. Add garlic, cook and stir for 1 minute. Stir in flour and 2 teaspoons classic American seasoning. Gradually, stir in milk. Cook and stir until thickened and bubbly. Mash squash and stir in rosemary. Stir in squash and rosemary. Then add the white sauce.

Lightly grease with olive oil a 13x9x3 baking or roasting pan. To assemble, spread about 1 cup of the sauce in the prepared baking pan. Layer three of the noodles in the pan. Spread with one-third of the remaining sauce. Sprinkle with 1/3 of the mozzarella cheese. Repeat layering noodles, sauce and mozzarella two more times. Pour whipping cream evenly over the layers in dish. Sprinkle with remaining Parmesan Cheese.

Cover dish with foil. Bake for 40 min, then uncover and bake about 10 minutes, move or until edges are bubbly and the top is lightly browned. Let stand for 10 minutes before serving.

Make-ahead tip: Prepare as directed, cover and chill in the refrigerator for 2 -24 hours prior to baking or you may freeze the lasagna. If you freeze, thaw out lasagna in the refrigerator the night before baking.

To prepare lasagna for serving, bake your covered lasagna in a preheated oven 350° oven for 1 hour. Uncover and bake for 15 to 30 minutes more or until edges are bubbly and top is lightly browned.

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Butternut Squash Soup

Butternut Squash (approximately 6lbs) Migliore Butter Flavored Olive Oil  2 Tbsp. brown sugar 1 Granny Smith Apple 1 quart Chicken Stock 2 cup water (you may add more water if soup needs thinning) 2 1/4 tsp. Migliore Classic American Seasoning 1 Pint Heavy cream (or half & half optional) Sour Cream (dollop on top of soup) Migliore Traditional Balsamic (drizzle for soup) Pumpkin Seeds (to sprinkle on top)

Preheat oven to 375 degrees. Cut butternut squash in half and remove seeds. Place on prepared cookie sheet (cut side down/skin up). Place in preheated oven for 45 minutes. You should be able to easily pierce through squash when done. Roast longer if necessary. Remove from oven and let squash cool until you can comfortably scoop the squash away from the outer skin.

Transfer squash to food processor. Add 1/2 of the Chicken Stock and puree. Return the squash & stock mixture into a large soup pot. Mix in the rest of the stock, water and seasoning. Peel & Grate the apple and add to mixture. Stir and begin heating - medium heat. Lower heat and let it warm for 30 minutes. Add cream and warm up to serve.

Divide among bowls and top each with about 1 tablespoon of sour cream. Drizzle with Traditional Balsamic Vinegar. Serves 10

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Candied Pecans

Directions:

Preheat oven to 250°. Whisk egg white & cinnamon pear balsamic vinegar together in a bowl until frothy. Toss pecans in the egg white mixture. Add sugar & salt into the egg mixture and blend. Then add the pecans and toss until they are evenly coated. Spread coated pecans onto a baking sheet. Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned, 1 hour.

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Caprese

Cut mozzarella into 1/4″ slices, spread out in a bowl, and douse with balsamic. Set aside. Slice the tomatoes into 1/4″ thick slices. Arrange on plates. Take a slice of mozzarella and rub both sides into the vinegar. Place on top of a tomato slice. Repeat with remaining cheese. Remove the basil stems, then arrange the basil over the tomato-cheese piles. If you like, you can chop or slice the basil first.

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Cheese Balls

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Chicken in Garlic Parmesan Sauce

Pound out chicken breasts to 1/4″ thick. Brown chicken, onion & mushrooms in the olive oils – approximately 5 to 7 minutes. Add Parmesan and wine, lower heat. Cook until sauce thickens a bit – up to 15 minutes. Serve with pasta, rice or garlic mashed potatoes! Makes 2 servings.

*You may substitute with Migliore Classic American for a hint of sage flavor.

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Chicken Wings Portuguese w/Jalapeno Jams

 
Combine dry seasonings in a medium bowl. Rinse chicken thoroughly.
Pat dry chicken, place approximately 1/3 of the chicken in a large bowl and rub with Olive Oil first, then completely coat both sides with the dry seasonings. Repeat the same process with the next 2/3 of chicken. Now choose a container that you can layer the wings, cover, and store in the refrigerator for at least 2 hours or overnight.

Once you begin baking chicken wings, mix balsamic & jam together. You may use a pastry/BBQ brush to apply sauce to wings when ready.

Preheat oven to 425 degrees. Line pan or cookie sheet with foil. Place chicken wings closely together (will take several pans or cooking times to complete) and bake for 35 minutes. Remove wings and brush with sauce. Return to oven 5 minutes.

Serve with Migliore Jalapeno Fig or Jalapeno Pomegranate Jam

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Cocktail Meatballs with Jalapeno Pomegranate Jam

Cornbread and Sausage Stuffing:

Stuffing:

Blend pork, Migliore Italian Seasoning and wine in a bowl, then place in skillet, cook sausage until slightly brown, breaking it up with a spoon, about 3 min. Add onions, celery and peppers, reduce heat to medium and continue to cook, stirring occasionally, 10 minutes more. Cut the cornbread into cubes and transfer to a large bowl. Stir in sausage mixture until well combined. Add parsley & seasonings and mix well. In a cup, whisk tangerine balsamic and eggs until well blended, then stir into stuffing.

Refrigerate stuffing before placing in turkey cavity. Once cold stuff turkey and roast.

Remaining stuffing can be cooked in the oven at 350° . Spoon remaining stuffing into well-buttered 13 x 9-inch glass baking dishes. Cover with foil and bake 30 minutes. Uncover dish and bake until crisp , approximately 10 minutes more.

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Creamy Carbonara

1 pound spaghetti 2 large egg yolks ½ heavy cream 2 Tbsp. extra-virgin olive oil 6oz thickly sliced bacon (cut into 1/4-inch dice) 2 garlic cloves, chopped 1 cup freshly grated Parmesan cheese Freshly ground pepper   In a large pot of boiling salted water, cook the angel hair until just al dente (4 to 6 min). Drain, reserving 1/2 cup of the pasta cooking water. Meanwhile, in a bowl, whisk the egg yolks and cream, then blend in grated parmesan. In a large, deep skillet, heat the Olive Oil. Add the bacon and cook over moderately high heat, stirring, until crisp, approximately 5 minutes. Add the garlic and cook until golden, 1 minute. Add the angel hair pasta to the skillet. Cook over low heat, tossing until coated with oil & bacon mixture. Slowly add the reserved pasta cooking water and beaten egg/cream/cheese mixture. Toss until coated with a creamy sauce, about 1 minute. Season with pepper. Transfer to bowls and sprinkle with fresh chopped basil. Serves 4-6 *You may substitute with Pancetta Print Recipe

Egg Rolls

1. To make the filling, combine the ingredients, except for the chicken, together. Shred the cabbage and the carrots using your food processor or by hand. Slice the mushrooms into very thin strips (or you could use your food processor and pulse a few times to get a fine dice. Marinate at least 10 minutes.
2. Heat a wok or large Sauté pan over high heat. Add the Olive Oil and swirl to coat. Add the chicken breasts and sauté until no longer pink, about 5-7 minutes. Remove from pan and shred by hand (I use a food processor and pulse a few times to get fine chop). Meanwhile, turn heat to medium-low and add the garlic, cabbage, carrots, ginger and the mushrooms and stir-fry for 1 minute, until the vegetables are softened. Add the pomegranate balsamic, soy sauce, sugar and black pepper. Add Chicken to the mixture and continue to stir-fry for another minute. Scoop out the filling to a baking sheet and spread out to cool. Prop up one end of the baking sheet so that it tilts and will allow all the moisture to drain to one end. Let cool for 15 minutes.
3. Discard all of the accumulated juices. Use paper towels to blot the filling to rid of extra oil or juice. Now, you’re ready to wrap.
   IMPORTANT: Only use 1 heaping tablespoon of filling for each egg roll. These are slender egg rolls, the width of the egg roll should only be the 1.25″ diameter. Keep the rolled egg rolls in neat, single layer and covered with plastic wrap to prevent drying. If you want to stack the egg rolls, make sure you have a layer of parchment paper in between the layers to prevent sticking. Keep wrappers also covered with plastic wrap to prevent drying. Refrigerate up to 4 hours until ready to fry or freeze.
4. To fry the egg rolls, fill a wok or pot with 2 inches of high-heat cooking oil. Heat the oil to 350°F (175°C) or until a cube of bread will fry to golden brown within 10 seconds. Gently slide in or lower the egg rolls, frying 4 to 6 at a time, turning occasionally until golden brown about 1½ minutes. Place on wire rack to drain and cool.
5. Serve with Migliore Jalapeno Pomegranate Jam (our Jalapeno Fig Jam is also VERY GOOD).

NOTE: To fry frozen egg rolls, do not defrost the egg rolls – just add them to the oil frozen, frying 4 to 6 at a time. Add an additional 1½ minutes to the frying time since they are frozen.

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Garlic Mashed Potatoes

Gravenstein Apple Balsamic Vinegar Cupcakes

Makes 16 Servings

Cream together butter olive oil and sugar in a bowl (using stand mixer/hand mixer). Add the eggs and vanilla and
mix thoroughly. Whisk together all of the dry ingredients in a separate bowl. Add the Apple Balsamic Vinegar and
the mixture of dry ingredients, alternating between the two, slowly incorporating them into the creamed mixture.
Using a cupcake tin, line with paper or foil liners. Fill cupcake liners 2/3 full and bake at 350 degrees for 17-19
minutes. Bake until toothpick inserted into center of cupcake comes out clean. Let cool completely before serving.
You may frost with a buttercream or cream cheese frosting.

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Green Salad with Strawberry Balsamic

Ham Baked with Glaze

Italian Meatballs

Add all ingredients, salt & pepper to taste and add enough wine and/or water for moisture when mixing. Roll meatballs and brown for a few minutes in olive oil. Then cook with pasta sauce 1/2 hour.

*For spicy meatballs, use 2 tsp. N. Italian seasoning & 2 tsp. Med-Hot Italian seasonings.

** This recipe makes approximately (65) cocktail size meatballs.

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Italian Meatloaf

 
Mix all ingredients, except for the Tomato Balsamic. Form meatloaf in a baking dish. Bake at 375 degrees for 30 minutes, pour Tomato Balsamic on meat, then bake another 20 minutes. Makes 8 Servings.

*You may substitute Migliore Sicilian Fennel Seasoning.

**Optional – You can microwave meatloaf on High for 15 minutes. Then pour Tomato Balsamic on meat and cook an additional 5 minutes on high in the microwave.

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Jalapeno Fig Jam Puff

 
Preheat oven to 325F. Cut bread in half lengthwise and then into 1/2″ slices. Grease or coat (with a non-stick cooking spray) a 9″x13″ baking dish. Place half of the bread in the dish so that entire bottom of the dish is covered (overlap if necessary). In a medium mixing bowl, whisk 5 eggs, all of the milk, 6 tablespoons butter, and 2 tablespoons sugar until well blended. Pour half of the mix over bread in dish. In another medium mixing bowl, whip goat cheese, cream cheese, remaining egg, butter, and sugar until smooth. Drop half of the mix over bread in dish and spread out (“frost”) entire top of bread. Repeat the process with half of the jam. Top with remaining bread. Pour rest of liquid mix over bread and spread as explained above with rest of cheese mix and jam. Use a sharp knife to swirl a pretty pattern through top layers of cheese and jam. May be covered and refrigerated at this point up to overnight if desired. May also be baked right away. Bake 50 minutes or until well set in center. Allow cooling for 5 minutes before cutting into 12 squares (approximately 3″x3″). Serves 12.

Submitted by June 2012 Recipe Winner: Candy Barnhart

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Jalapeno Pomegranate Yogurt Chicken

Korean Potatoes

2 tbsp. Gochujang Olive Oil 1 lb. baby potatoes, halved (I used red, white & purple) 1 tsp. Sea salt (to taste)) 1 medium yellow onion, diced 4 cloves garlic, minced 1 c. chicken broth 1 tbsp. Migliore Sicilian Lemon Balsamic 3 tbsp. Raw Honey 1 carrot, finely diced 2 tsp. Migliore Toasted Sesame Oil 1 green onion, thinly sliced, plus more for garnish

In a large skillet over medium heat, heat oil. Add potatoes, season with a large pinch of salt, and let cook until a golden crust develops, stirring occasionally, 8 to 10 minutes. Add onion and garlic and stir until garlic is golden 2 to 3 minutes. Add in broth, balsamic, and honey, then stir to combine evenly. Bring to a simmer and let cook for 8 minutes. Add carrots, then continue cooking until the liquid has reduced to a sticky sauce, occasionally stirring, about 4 minutes more. Remove from heat, add sesame oil and green onions, and stir to combine evenly.

Garnish with more green onions before serving.  4 Servings

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Lasagna

Preheat oven to 375°.  Pre-boil lasagna according to directions, unless you have the “oven ready, no boil”, i.e., Barilla brand.  In a rectangular roasting pan (approximately 10x14), coat the inside of it with olive oil. In a mixing bowl, slightly beat eggs with a fork and gradually add the Ricotta cheese.

For the first layer, ladle enough Pasta sauce to cover the bottom of your roasting pan.  Then layer a row of lasagna noodles. Spoon on ricotta/egg mixture and carefully spread over the noodles.  Add another layer of Pasta Sauce, followed by a layer of Mozzarella cheese. Repeat the layers (noodles, ricotta, pasta sauce & cheese).  Cover with Romano & Parmesan Cheese.  Bake for 45 minutes.

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Lemongrass-Mint Mojito

 
Place mint, lime juice and Lemongrass Mint White Balsamic Vinegar in a wide glass. With a wooden spoon, muddle mint, lime juice and balsamic vinegar together to form a good syrup, add ice cubes, then pour Rum and (club soda optional), mix. Garnish with mint leaves and limes.
Recipe contributed by Laurie Albrigo.

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Memphis-Style Coleslaw

 
In a large bowl, stir together the mayonnaise, triple crunch mustard, balsamic vinegar, salt, Leek olive oil, and celery seeds. Add the shredded cabbage and toss until well coated. Refrigerate for an hour before serving and up to 2 days. Toss again right before serving.

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Minestrone Soup

Cover bottom of the large stockpot with olive oil. Mix well – both Italian seasonings into the pork & beef, then brown the mixture. Chop finely garlic and onions, add to pot & saute onions until soft. Add tomato sauce and crushed tomatoes, plus each can filled with water. Add all beans plus each can filled with water. Add the rest of vegetables. Simmer about 2 hours.

Boil pasta, broken in about 2″ length. When al dente, drain and add to soup and simmer slowly for 20 minutes. Ready to serve.

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Olive Oil Cake

Preheat oven to 350°. Grease a 10-inch pan. Whisk the eggs, sugar, olive oil, milk, citrus juice and zest. Sift the flour, baking soda, baking powder, and salt. Mix the dry ingredients into the wet mixture. Whisk until blended. Pour into the prepared pan. Bake for 1 hour. Serves 16

*Variation: Omit Migliore Extra Virgin Olive Oil and replace with an infused extra virgin olive oil (Lemon, Rosemary, Blood Orange, Butter Flavored).

*Variation: Reduce Migliore Extra Virgin Olive Oil to 8 ounces and add 2 ounces of Migliore Tangerine Balsamic. This will give you a very robust Citrus flavor! (other flavors include Maple, Coconut, Pineapple & more)

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Pasta Sauce

In a large pot, saute onions & garlic in olive oil until translucent. Remove from pot and drain on paper towel. Place ground beef and pork in a bowl, add Italian seasonings and lightly blend in the seasoning. Brown meats in the large pot. Add the onions and all ingredients to the large pot with meats. Simmer for several hours – the longer the better!

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Pistachio Pesto

Pork Loin with Blackberry-Ginger Balsamic

Pork Loin Roast with Vegetables

Portuguese Baked Chicken

Pulled Pork

Preheat Oven to 450°. Place Pork Roast in roasting pan (fat side up) and sprinkle with *Polish Kielbasa seasoning. Cover and place in oven to bake for 15 minutes. Then reduce heat to 225° for approximately 4 hours.

*Substitute any of Migliore flavors of Seasoning Blends

Barbecue Sauce

Mix all ingredients together. Take roast out (this is after 1st 4 hours. If meat is more than half covered in fat/juice, I drain off juice until roast is no more than 1/4 submerged in juices. Then pour your Barbecue Sauce over the roast, return to oven covered for an additional 4 hours. When done roasting, I remove any large pieces of fat that may still be attached to roast and discard. Then I take two forks and pulled roast apart for serving. Great by itself or served with rolls!

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Pumpkin Dessert

Directions

Preheat oven to 350 degrees and prepared 9x13 inch baking dish.
Set aside 1 cup of cake mix. Combine remaining cake mix with butter olive oil and 1 egg and mix until well blended; spread mixture in the bottom of the prepared baking dish.
In a large bowl combine pumpkin, brown sugar, milk, 3 eggs and pumpkin spice balsamic vinegar; mix well and pour this mixture over cake mix mixture in baking dish.
In a small bowl with a pastry blender, or in a food processor, combine butter olive oil and brown sugar with reserved cake mix until mixture resembles coarse crumbs. Sprinkle over pumpkin mixture. Sprinkle chopped nuts overall.
Bake 45 to 50 minutes, until top is golden. Serves 18

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Roasted Turkey and Cornbread-Sausage Stuffing

Shrimp Scampi

24 - 16/20 Shrimp (peeled and de-veined) 6 Roma Tomatoes (peeled, seeded, diced) 2 Tablespoon Sicilian Lemon Balsamic 1/4 cup Butter Flavored Olive Oil 3 Shallots (minced) 3 cloves Garlic (minced) Salt and Pepper 2 tablespoons Parsley (minced) 2 Tablespoons Basil (minced) Fettuccini or Linguine Pasta

First measure out all of the ingredients and complete the knife prep (except the basil, do that right before it goes in). In a sauté pan place two tablespoons of olive and put it onto a medium-high flame. Add the shallots and garlic; sauté to opaque in color then add the shrimp. Cook a minute on the first side, turn over and cook a minute on the either side. Deglaze with the lemon balsamic vinegar and reduce, meanwhile cook the pasta in boiling water. To the shrimp add the tomatoes, parsley, freshly chopped basil and butter. Add the pasta and toss together. Pull off the fire, place on to a plate and pour a little olive oil sauce over the top. Serves 4

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Spinach Balls Appetizer

2 boxes frozen chopped spinach 3/4 cup Migliore Butter Flavored Olive Oil 1 chopped onion 1 teaspoon Migliore Classic American Seasoning 6 eggs, beaten 1 Pkg. (12oz.) Mrs. Cubbison’s Traditional Stuffing 1 cup grated Parmesan cheese Preheat the oven to 350°. 1. Cook the spinach according to package instructions. Drain well and allow to cool.  2. Sauté chopped onion in butter olive oil, 3 to 5 minutes until are translucent. 3. Beat eggs and seasoning. Mix in spinach, onion & butter. Add parmesan cheese and stuffing mix (I usually use my processor to pulse it to a finer texture.) Roll into walnut size balls. Bake uncovered for 15 to 20 minutes on ungreased baking sheet or parchment paper. Makes approximately 98 balls. These can also be made into meatball size for a vegetable side. These can also be frozen prior to baking.

Strawberry Balsamic Martini’s

Summer Pasta Salad

 
Blend all ingredients and chill 4 hours before serving. Contributed by Lisa Newhall – May Recipe Winner 2014

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Sunday Sausage Strata

 
Blend well the turkey & Northern Italian seasoning. Cook the sausage mixture in a large nonstick skillet over medium heat until lightly browned, 3 to 4 min. Transfer to a plate lined with paper towels to drain. Add onions and bell pepper to pan and cook, stirring often, until softened, 3 to 4 minutes. Meanwhile, whisk eggs, milk, salt, and pepper in a large bowl until blended.

Spread cubed bread in the prepared (coated with Olive Oil) 9″x13″ baking dish. Scatter the sausage and the onion mixture evenly over the bread. Brush with mustard. Sprinkle with cheese. Pour in the egg mixture. Cover with plastic wrap and refrigerate for at least 2 hours or overnight. Preheat oven to 350° and bake the strata, uncovered, until puffed, lightly browned and set in the center, 55 to 65 minutes. Let cool for about 5 minutes before serving hot. Cut & serve fresh avocados with strata.

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Taquito’s & Guacamole

To assemble, spoon 2 Tbsp. of meat (leftover Pot Roast – see separate recipe) into tortilla and roll closed. Place on prepared baking sheet. Repeat until all are rolled.

Bake in the oven for 20 – 25 minutes or until ends start to brown. Remove from oven and serve with Guacamole. Makes 6 Servings

Guacamole

• 4 large avocados
• 1 tablespoon chili salsa
• 2 tablespoons Migliore Pomegranate Quince White Balsamic Vinegar
• 1 teaspoon salt

 
Remove avocado skins & seed, then mash avocado with a fork. Add the rest of ingredients and fold in. Be sure to taste and adjust ingredients if needed.  You could add 1 Tablespoon Baklouti Green Chili Olive Oil for a hotter version!!!

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Tropical Salad with Pineapples

 
Cook bacon until crisp, drain, crumble and set aside. Combine *pineapple juice, pomegranate balsamic vinegar, salt & pepper in a small bowl. Whisk in olive oil slowly. On a large platter, place Romaine lettuce, pineapple chunks, and green onions. Pour dressing over and toss. Top with Kauai chopped pecans, crumbled bacon and **toasted coconut and serve.

* If I buy a fresh pineapple, I also make my own juice, by taking a chunk (2″ x 3″) of fresh pineapple and place it in a food processor, to make juice.

**To toast coconut – place flaked coconut on baking sheet and toast for approximately 15 min in the 350-degree oven.

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Turkey Meatballs with Blackberry Balsamic

 
Preheat oven to 375°. Mix the top (11) ingredients, saving the chopped cilantro for a garnish. Shape into 1 1/2″ ball. Transfer to baking dish. Bake until cooked through, about 12 to 15 minutes.

Serve meatballs on top of a bed of *fried brown rice, garnish with 1/4 cup of cilantro and Rizzle meatballs and rice with Migliore Blackberry & Ginger Balsamic.

*Stir-fry green onions, red bell pepper, minced ginger and frozen peas with 1 Tbsp. Migliore California Extra Virgin Olive Oil, add cooked brown rice – mix together.

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White Bean Salad with Cilantro, Mint, and Lemongrass

2 cans (15 oz.) cannellini beans, drained and rinsed 1 clove garlic, crushed 5 oz. Baby spinach leaves 1 red onion, thinly sliced 1 Red Bell Pepper, thinly sliced 1 piece (3/4 inch) fresh ginger, grated 2 Tbsp Sesame Oil 2 Tbsp Persian Lime 2 Tbsp Lemongrass Mint White Balsamic

Combine the beans, spinach, pepper, ginger, and onion in a large bowl.  Whisk the garlic & Oils together. Drizzle over the salad ingredients.
Serves 4

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