Recipes

2 tbsp risinghy honey mustard 1 tbsp olive oil of preference 1 tbsp cider vinegar Salt and pepper to taste Whisk all ingredients together and pour over salad, toss. Lemon Olive Oil Pound Cake with Lemon Glaze Pound Cake 3 cups all purpose flour 3 tbsp grated lemon zest 2 tsp. Baking powder 2 tsp. Vanilla ¼ tsp. Kosher salt 4 large eggs plus one cold egg yolk 2 cups sugar

1 lb. Phyllo dough 1 cup + 1 tablespoon blood orange EVOO For the filling: 6 ounces blanched almonds 6 ounces roasted walnuts 6 ounces roasted pistachios ⅔ cup sugar 1 tablespoon fresh ground cinnamon 1 tablespoon fresh grated blood orange zest For the Syrup: 1 cup honey ½ cup water 1 cup fresh squeezed blood orange juice 1 cup sugar 1 cinnamon stick 2” strip of blood orange zest Preheat oven to 350 degrees and grease bottoms and sides of 9x13” pan with blood orange EVOO. Pulse the nuts with sugar, orange zest and cinnamon bowl of food processor...

1 cup organic rolled oats 1 tablespoon organic mint, finely chopped ½ cup nonfat dry milk ½ teaspoon sea salt 2 large organic eggs 1 cup organic, high-oleic, high polyphenol olive oil butter peanut butter made frantoio or picual EVOO ½ cup + 1 tablespoon cold water, or enough to make the dough come together Make natural high-oleic EVOO peanut butter. Preheat oven to 300 degrees. Lightly grease a couple baking sheets, or line them with parchment. Mix together rice flour, oats, mint, dried milk, and sea salt. Add the eggs and peanut butter, stirring to combine (mixture will be...

1 tbsp. Risinghy habanero olive oil 1 tbsp. Canola oil ¼ cup popcorn kernals Place all ingredients in large pot on high heat, cover and allow to pop. remove when kernals stop popping. Serve.