No products in the cart.
Categories:
Main Courses
Easy Beef Tenderloin
Ingredients:
- Beef Tenderloin, Chateaubriand cut if available (1.5-3 pounds)
- High Country Wild Mushroom and Sage Olive Oil
Instructions:
High Country Wild Mushroom and Sage Olive Oil. Place in zip-seal plastic bag in refrigerator for 3-5 hrs. Remove from refrigerator and bring to room temperature (2-3 hours). Sear meat quickly on all sides in non-stick frying pan, then place meat on roasting rack in 400 degree oven. Cook until internal temperature is 140 degrees, about 15-30 mins depending on roast size. Let roast sit for 10-15 mins. Slice and serve with your favorite starch and vegetable.
Categories:
Main Courses
Pork Chops with Red Apple Balsamic
Ingredients:
- 4 Tbsp all-purpose flour
- 4 - 4 oz. boneless center-cut loin pork chops
- 1/3 cup minced shallots (about 2)
- 2 tsp minced garlic
- 8oz. package presliced mushrooms
- 2 tsp fresh thyme, chopped
- 1/4 cupHigh Country Red Apple Balsamic
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions:
Place flour in a shallow dish. Dredge pork in flour. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add pork to pan, cook 4 minutes on each side or until browned. Remove pork from pan and keep warm. Add shallots, garlic and mushrooms to pan. Saute 3 minutes or until moisture evaporates. Add thyme to pan and cook for 1 minute, stirring well. Sir inHigh Country Red Apple Balsamicand bring to a boil. Reduce heat and cook until reduced to 1/2 cup (about 5 minutes), stirring until smooth. Return pork chops
Categories:
Main Courses
Peach Balsamic Glazed Fish
Ingredients:
- 3 TbspHigh Country Peach Balsamic
- 1 tsp firmly packed brown sugar
- 1 tsp Dijon mustard
- 2 pieces cod, halibut, tilapia or haddock (about 1 inch thick, 5-6 oz each)
- 1/2 tspHigh Country Arbequina EVOO
- salt and pepper to taste
Instructions:
MixHigh Country Peach Balsamic, brown sugar and mustard in a bowl. Rinse fish and pat dry. Brush lightly withHigh Country Arbequina EVOOand sprinkle with salt and pepper. Heat a 10-12 inch nonstick frying pan over medium high heat. Add fish and cook until browned on the bottom, about 4 minutes. Turn pieces over. Spoon balsamic mixture over browned sides. Lower heat and cook until fish is opaque but still moist looking in the center, 4-5 minutes. Transfer to plates.
Categories:
Vegetables
Eureka Lemon EVOO Broccoli
Ingredients:
- 1-1/2 pounds broccoli florets
- 3 TbspHigh Country Eureka Lemon EVOO
- 1/2 cup seasoned breadcrumbs
- 2 Tbsp butter
- 3 Tbsp grated Parmesan cheese
- salt and freshly ground pepper
Instructions:
Fill a large pot halfway with water. Cover and bring water to a boil over high heat. Salt the water and add broccoli. Boil the broccoli until crisp-tender, about 5 minutes. While the broccoli is cooking, toast the breadcrumbs and Parmesan cheese in the butter, about 3-5 minutes. Drain the broccoli florets, transfer to a large bowl and toss with theHigh Country Lemon EVOOto coat. Pour breadcrumb mixture over broccoli and serve immediately.
Categories:
Vegetables
Tuscan Herb Asparagus
Ingredients:
- 1 bunch asparagus
- 2 TbspHigh Country Tuscan Herb EVOO
- 1/2 chopped red pepper
- salt and pepper to taste
- 1/4 cup Parmesean cheese
Instructions:
Heat 2 Tbsp ofHigh Country Tuscan Herb EVOOin a skillet on medium high heat. Once pan is hot add chopped red pepper and asparagus to skillet. Saute vegetables until al dente, then add Parmesean cheese, salt and pepper.
Categories:
Salads
Pomegranate Walnut Salad
Ingredients:
- 10-12 cups mixed salad greens, washed and dried
- 3/4 cup walnuts, toasted and coarsely chopped
- 1 small shallot, minced
- 2 TbspHigh Country Pomegranate Balsamic
- 2 Tbsp fresh lemon juice
- 1/2 cupHigh Country Roasted French Walnut Oil
- Salt and freshly ground pepper
Instructions:
To prepare the vinaigrette, place the minced shallot,High Country Pomegranate Balsamicand lemon juice in a small bowl. Slowly whisk in theHigh Country Roasted Walnut Oil, then season to taste with salt and pepper. Place salad greens in a large bowl and toss with the vinaigrette. Add half the walnuts and toss. Sprinkle remaining walnuts over the salad as a garnish.
Categories:
Salads
Spinach And Pear Salad
Ingredients:
- 1/2 cupHigh Country Blood Orange Olive Oil
- 1/4 cupHigh CountryCinnamonPear Balsamic
- 1 clove garlic, minced
- 1 bag baby spinach, mixed lettuce, or Romaine lettuce
- 1/2 red onion, thinly sliced
- 1 D'Anjou, Bosc or other pear, sliced or diced
- 1/2 cup dried cranberries or other dried fruit
- 1/4 cup bleu cheese, crumbled
- salt and freshly ground pepper, to taste
Instructions:
In a small bowl, whisk togetherHigh Country Blood Orange Olive Oil,High Country Cinnamon Pear Balsamic, garlic, salt and pepper to make the dressing. In a separate bowl toss the spinach or other greens, red onion, pear, dried fruit, and bleu cheese. Pour dressing over salad and enjoy.
Categories:
Appetizers
Lime And Cilantro Shrimp
Instructions:
- 1 bunch cilantro, finely chopped
- 1 lb cooked shrimp, peeled and de-veined
- 1 clove garlic finely chopped
- 1/4 cupHigh Country Lime Olive Oil
- salt and pepper to taste
Directions:
Combine all ingredients together in a bowl, cover tightly and refrigerate for at least 3 hours. Serve cold.
Ingredients:
- Figs
- Gorgonzola cheese
- Prosciutto
- High Country Balsamic
Instructions:
Make a small slit the length of each fresh fig and fill with gorgonzola cheese. Wrap each filled fig with prosciutto. Bake in 350 degree oven for 10 minutes. Drizzle withHigh Country Balsamicreduction.Balsamic reductions are easy to prepare and offer a flavorful way to finish salads, entrees and desserts. Here are the steps:
Be creative. Pick a flavor of High Country Balsamic to pair with your meal (if you need a suggestion, just e-mail or callHigh Country Olive Oil). Put 1-2 Tbsp per serving of your favorite High Country Balsamic in a small non-stick saucepan. Bring to a simmer and reduce. Stir occasionally. Balsamic contains natural sugars that can burn, so avoid boiling. The amount of reduction depends on your personal preference. The longer you simmer, the thicker it will become. Use a toothpick or popsicle stick to measure the amount of reduction. Remember that in its heated state it will be at its thinnest consistency when you think you're done. You can use it immediately or
Categories:
Condiments & Sauces
Easy Bruschetta
Ingredients:
- 3-4 ripe Roma tomatoes
- 1 small sweet onion (such as Vidalia)
- 8 fresh basil leaves
- 1 TbspHigh Country Olive Oil
- 2 TbspHigh Country Balsamic
Instructions:
Chop tomatoes into 1/2" cubes. Chop onion into 1/4" cubes. Mince or shred basil as preferred. Drizzle onHigh Country Olive OilandHigh Country Balsamic. Mix thoroughly. Refrigerate for 1/2 hour. For traditional bruschetta, spread on Italian bread and broil lightly. Can also be used as a topping on chicken, a substitute for red sauce on pasta, etc.
Notes: The number of basil leaves is only a rough approximation, based on large-leaved sweet basil and the author's preference. Adjust as necessary depending on your taste and the size and potency of your available basil leaves. Do not use dried basil; the taste is totally different. Any meaty variety of tomatoes will work
Categories:
Condiments & Sauces
Chipotle Hummus
Ingredients:
- 3 cans garbanzo beans (15.5 oz each), drained
- 1/3 cupHigh Country Chipotle EVOO
- 1/3 cup lemon juice
- 1/4 cupHigh Country Roasted Sesame Oil
- 2 whole garlic cloves
- 1 Tbsp ground cumin
- 1 tsp salt
- pita bread
Instructions:
Pulse all ingredients in food processor until smooth. Serve with pita bread.
Categories:
Condiments & Sauces
Steak Marinade
Ingredients:
- 1/2 cupHigh Country Fig Balsamic
- 1/4 cup Herbs de Provence
- 2 Tbsp brown sugar
- 1 Tbsp Dijon mustard
- 2 cloves garlic, crushed
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 flank steak
Instructions:
Place all of the ingredients into a large zip-seal plastic bag. Add steak, seal, keep in the refrigerator for 2-4 hours, turning occasionally. Remove from refrigerator 30 minutes before cooking.
Categories:
Condiments & Sauces
Mint Pesto
Ingredients:
- 1 cup fresh basil leaves
- 1/2 cup fresh mint leaves
- 1 clove garlic
- 1/4 cup ofHigh Country Garlic EVOO
- 1-2 TbspHigh Country Toasted Sesame Oil
- salt to taste
Instructions:
Place the basil leaves, mint leaves, garlic, salt, and pepper in a food processor. While pulsing, slowly pour theHigh Country Garlic EVOOuntil thorougly puree. AddHigh Country Sesame Oiland pulse a few more times.
Categories:
Condiments & Sauces
Basic Pesto
Ingredients:
- 2 cups fresh basil leaves
- 1/4 cup pine nuts
- 2-3 cloves garlic
- 2/3 cupHigh Country EVOO
- 1/2 cup grated Parmesan cheese
- salt and freshly ground black pepper to taste
Instructions:
Combine the basil, pine nuts, and garlic in a food processor or blender. Blend until coarsely chopped. Add theHigh Country EVOOand blend until smooth. Mix in cheese, salt, and pepper.
Shopping Cart
Close