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  1. Drunken Pasta

    Drunken Pasta

    This recipe is full of fun savory ingredients like pine nuts, feta cheese and baby squash.

    Ingredients

    • 1-2 bottles of your favorite Red Table Wine
    • Your favorite fresh pasta
    • Raw Pine Nuts
    • Baby Squash
    • 1 Pkg. Crumbled Feta Cheese
    • 1/2 T finely ground Salish Salt
    • 2-3 T California Balsamico Vinegar
    • Olivum Olive Oil
    • D’luscious Lemon Olive Oil

    Preparation

    The morning before dinner cut the baby squash into bite sized pieces and toss with the Salish Salt and Balsamic Vinegar in a zip lock bag and place in the fridge to marinate.Pour the red wine into your favorite pasta pot and boil. Add pasta to the red wine and cook normally. While the pasta is cooking saute the marinated veggies in the D’luscious Lemon Oil, and set aside, keeping warm. Next in a dry skillet over medium to low heat toast the pine nuts. When the pasta is al dente drain and toss all ingredients with the Olivum Olive Oil. Serve and Enjoy!

    Yield: 6 servings

    Learn More
  2. Julie's Summer in Provence Gift Box

    Julie's Summer in Provence Gift Box

    Honey Truffle Mustard and Herbs de Provence is divine, and a simple salad dressed with Citrus Olive Oil or Basil Olive Oil makes a lovely meal Learn More
    $63.99

  3. Vanilla Fig Chicken with Wild Rice

    Vanilla Fig Chicken with Wild Rice

    This delectable chicken recipe pairs refreshing figs and oranges with aromatic herbs that will make your taste buds dance with delight.

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  4. Rosemary Lamb Chops

    Rosemary Lamb Chops

    Lamb Chops - No need to say more!

    Ingredients

    • 10-12 loin lamb chops, about 1 1/2 inches thick
    • 1/2 cup Fresh Rosemary Olive Oil
    • 1/3 cup red wine vinegar
    • 1 tablespoon dried rosemary
    • 2 cloves garlic, minced
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper

    Preparation

    Combine all ingredients, except lamb, in a large glass bowl. Place chops in bowl and turn repeatedly to coat well. Cover and refrigerate for 4 to 12 hours.

    Once marinated, remove chops from fridge and allow to come to room temperature. Preheat grill to medium-high heat.

    Remove chops from marinade and place on a lightly oiled grill rack. Cook for 8 minutes on each side.

    Remove from heat, allow to rest for 3-5 minutes, and serve.

    Prep time: 12 minutes.
    Cooking time: 16 minutes.

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  5. Portobello Mushroom Cooked like a Steak

    Portobello Mushroom Cooked like a Steak

    If you prefer, you can substitute large shiitake mushrooms, porcini, and thick slices of puffball mushrooms for the Portobellos.

    This is a meatless dish, but not a vegetarian one—the meat is on the side. If you prefer, you can substitute large shiitake mushrooms, porcini, and thick slices of puffball mushrooms for the Portobellos.

    Ingredients

    • 1/2 cup Mission Olive Oil, plus 2 tablespoons
    • 2 tablespoons minced shallot
    • 2 teaspoons finely chopped fresh thyme
    • 1 cup dry red wine
    • 1 1/2 cups double-strength Chicken Stock, or 3 cups canned
    • low-salt chicken broth boiled until reduced by half
    • Gray salt and freshly ground pepper
    • 1 tablespoon red wine vinegar
    • 1 tablespoon unsalted butter
    • 1/4 cup balsamic vinegar
    • 1 1/2 teaspoons minced garlic
    • 4 large fresh Portobello mushrooms, gills removed
    • 4 good handfuls baby spinach
    • 1 recipe Garlic Mashed Potatoes or Soft Polenta

    Preparation

    Prepare the grill and let it burn down to medium-hot coals. While waiting for the grill to be ready, make the sauce. Heat 1 tablespoon of the olive oil in a medium saucepan over medium-high heat until hot. Add the shallot and cook briefly until soft and light brown. Add 1 teaspoon of the thyme and stir. Then add the red wine, bring to a boil, and cook until reduced to about 1/4 cup. Add the stock, return to a boil, and continue to cook until reduced to about 3/4 cup. Season with salt and pepper.

    Measure 2 tablespoons sauce into a medium bowl and whisk in the red wine vinegar. While whisking rapidly, drizzle in 1 tablespoon of the olive oil. Taste for salt and pepper. Set the vinaigrette aside until ready to assemble the dish. Whisk the butter into the remaining sauce, season with salt and pepper to taste, and keep warm.

    a medium bowl, whisk together the remaining 1/2 cup olive oil, the balsamic vinegar, the garlic, and the remaining 1 teaspoon thyme. Holding the mushrooms one at a time over the bowl, spoon the marinade over them and let the excess run back into the bowl. Repeat until the mushrooms have been well coated all over. (This method prevents the mushrooms from absorbing too much marinade.) Lay the mushrooms on a plate and season both sides with salt and pepper.

    Place the mushrooms, gill side down, on the grill and cook, turning once, until browned on both sides and cooked through, about 4 minutes total. Remove and keep warm.

    Add the spinach to the vinaigrette and toss well. Divide the potatoes among 4 warm plates. Top with the mushrooms, gill side up, and spoon the sauce onto the mushrooms and over the potatoes. Top with the spinach salad and serve immediately.

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  6. Just Dress It!

    Just Dress It!

    A classic combination of our Mission extra virgin olive oil with chardonnay vinegar, sun-dried tomatoes, basil, oregano, salt, and pepper. Perfect for dressing your salads or for dipping a crusty loaf of warm bread. Try it on a cold seafood salad or Just Dip It! Learn More
    $17.99

  7. Fumee de Sel

    Fumee de Sel Sea Salt

    The French salt crystals are cold smoked until toasty brown and infused with flavors imparted from the old oak wine barrels use to age fine French chardonnays. Learn More
    $24.50

  8. Simple Fresh Tomato Sauce

    Simple Fresh Tomato Sauce

    Courtesy of Dan from Denver, CO, featuring Temecula Fresh Basil Olive Oil
    Ingredients:
    • 6 T. TOOC Fresh Basil Olive Oil
    • 1 medium Yellow Onion cut into 1/4-inch slices
    • 1 medium carrot, peeled and halved lengthwise and cut into 1/4-inch thick slices
    • Sea salt and fresh cracked pepper to taste
    • Hot Pepper flakes to taste (optional)
    • 5 cloves garlic, chopped
    • 4 pounds ripe, fragrant heirloom tomatoes, cored and cut into 1/2-inch wedges
    • 1/4 C chopped parsley
    Preparation:
    Heat large Dutch oven or heavy bottomed saucepan over medium heat.

    Add 3 tablespoons of the olive oil, the onion, and carrot and season with a pinch of salt and red pepper flakes. Cover and gently cook, stirring occasionally, until the vegetables are tender, about 10 minutes.

    Add the garlic and cook for 1 minute, then add the tomatoes and stir to combine. Cover again and cook, stirring occasionally, until the tomatoes are very juicy, 10-15 minutes. Uncover and continue to cook over medium heat, stirring occasionally for 30 minutes.

    Add the parsley and cook 5 minutes more. Stir in remaining Olive Oil. Taste and adjust seasoning with salt and pepper if necessary. If it's too acidic, add a pinch of sugar. If it's too sweet a drop of red wine vinegar.

    If you would like a thicker sauce cook down until it reaches the desired consistency. Learn More
  9. Red Wine Vinegar

    Red Wine Vinegar

    With 5% acidity, this robust, California red wine vinegar is both crisp and complex. It brings a new dimension to vinaigrettes, is an ideal marinade for meats and vegetables and makes a lively dip when combined with one of our premium olive oil.

    Learn More
    $10.99

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