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  1. 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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  2. Mediterranean Fried Chicken

    Mediterranean Fried Chicken

    A fun, delicious chicken recipe with a pleasant rosemary flavor

    Ingredients

    • Whole chicken legs - drumsticks and split breasts are also fine
    • 2 tablespoons Fresh Rosemary Olive Oil
    • 2 sprigs rosemary
    • 4 small sprigs thyme
    • Ginger root - grated, or use 3/4 teaspoon of ground ginger
    • 6 leaves fresh marjoram - chopped, or use 1/2 teaspoon of dried marjoram
    • Sweet ground red pepper
    • 1/2 teaspoon ground turmeric
    • Salt
    • 4 lime slices - Replace with 2 lemon slices if you don't have limes
    • A short dash of soy sauce

    Preparation

    Sprinkle some freshly grated ginger on both sides of the chicken legs. Scatter the marjoram, a few pinches of red sweet pepper, the turmeric and salt to taste on both sides of the chicken pieces.

    Heat 2 tablespoons of olive oil in a skillet or frying pan. Add the rosemary and thyme sprigs. When the olive oil is hot, add the chicken legs and brown each side uncovered for 5 minutes over low-medium heat. You should begin to see a nice crust.

    lace 2 lime slices on top of each chicken piece and squeeze a little bit of lime juice over them too. If you use lemon use only 1 slice for each chicken leg, because lemons aren't as sweet as limes.

    Pour a short dash of soy sauce over the chicken legs. Turn down the heat a little bit and cover. Cook each side for 10 minutes. It's advisable to turn over the fried chicken pieces twice during the cooking time.

    Prep time: 5 minutes.
    Cooking time: 30 minutes.

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  3. Sel Gris de Guerande

    Sel Gris de Guerande

    Natural and unrefined, the beautiful gray color comes from the pond’s clay and adds valuable minerals and nutrients that enhance the flavor and nutritional value of this world-acclaimed salt. Learn More
    $9.50

  4. Pinzimonio

    Pinzimonio

    This Italian vegetable dish makes a great appetizer, side dish or snack!

    Ingredients

    • An assortment of spring or summer vegetables (baby carrots, fennel, sweet bell pepper, snap peas etc.) or, fall vegetables such as mushrooms, potatoes, Jerusalem artichokes
    • Just Dip It Oil or Le Caprice D'Nature Olive Oil for dipping
    • Sea salt & fresh ground pepper

    Preparation

    Blanch or roast a selection of fresh seasonal vegetables. If you prefer them raw that is nice as well. Arrange on a plate and let stand at room temperature for 30 minutes.

    In individual dipping dishes pour olive oil and season with sea salt & fresh ground pepper to taste. Dip your veggies and enjoy!

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  5. Fiery Hot Salt Sale

    Fiery Hot Salt

    Fiery hot chili 's from around the world added to northern California hand harvested sea salts 9oz

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    Regular Price: $9.50

    Now only: $8.99

  6. Jamaican Jerk Chicken*

    Jamaican Jerk Chicken*

    We put a new twist on this spicy dish with a hint of Persian limes from our Fajita Frenzy olive oil. It’s wonderful complemented with our Mango Salsa recipe!

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  7. Italian Wedding Soup

    Italian Wedding Soup

    This classic Italian Wedding Soup uses our Tuscan-style traditional Rotture di Oro extra virgin olive oil.

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  8. Alaea Hawaiian Sea Salt

    Alaea Hawaiian Sea Salt

    Especially good on grilled or roasted meats, you'll also enjoy it on all kinds of appetizers, entrees and vegetables. Learn More
    $9.50

  9. /

    Hickory Smoked Portabello

    Try this new twist on a Portabello Mushrooms using our Hickory Smoked Olive Oil.

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  10. /

    Roasted Bell Peppers With Zahtar

    This zesty vegetarian recipe may be served warm or cold and is great served in a pita with a drizzle of Fajita Frenzy olive oil.

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  11. Tuscan Tabouleh

    Tuscan Tabouleh

    This Rotture di Oro Tabouleh recipe makes the perfect side dish for your Mediterranean meal. Learn More
  12. Brine Curing Olives

    Brine Cured Olives

    This method for curing olives produces olives that have a longer shelf life.

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  13. Ethiopian Berbere Spice Mix

    Ethiopian Berbere Spice Mix

    Ingredients: Paprika, chili cayenne, black pepper, dark chili powder, cumin, brown sugar, salt Learn More
    $8.50

  14. Kala Namack (Black Salt) Sea Salt

    Kala Namack (Black Salt) Sea Salt

    This special Indian mineral salt is pinkish gray in color and has a bit of a sulfurous taste like that of hard boiled egg yolks. Learn More
    $5.99

    Sold Out

  15. /

    Fresh Basil Watermelon Caprese Salad

    This refreshing salad is perfect for an outdoor meal on a summer evening.

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  16. /

    Sea Bass with Summer Tomatoes, Red Onion and Mint

    If you like sea bass, you'll love this recipe that showcases our rich, buttery Molto Burrosa extra virgin olive oil.

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  17. Bean Salad

    Bean Salad

    We serve this favorite Green Bean Salad from time to time at our Lunch in the Loft events in Temecula. Learn More
  18. Hiwa Kai Hawaiian Black Sea Salt Sale

    Hiwa Kai Sea Salt

    This Hiwa Kai Hawaiian black sea salt has a nice silky texture and numerous heath benefits. Learn More

    Regular Price: $9.50

    Now only: $8.99

    Sold Out

  19. /

    Bruschetta Recipe

    This flavorful Bruschetta made with our early harvest, Le Caprice de Nature olive oil, is the perfect complement to any crostini!

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  20. /

    Mango Salsa

    This sweet and tangy salsa, created with our Fajita Frenzy olive oil that is made with Persian limes, will knock off your socks! It's a tasty compliment to our Jamaican Jerk Chicken recipe.

    Learn More

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