Call : 410-641-2300

Main Course


Olive Oil has been used for centuries in various diets.  Here you'll find a variety of receipes that incorporate the healthy benefits of olive oil and vinegar.  If you have a favorite recipe you'd like to share, email it to us and we'll post it on our website.  We'd love to hear how you're using our olive oil and vinegar!!!

Pomegranate Balsamic Glazed & Grilled Rib-Eye Steak



4 Rib-Eye Steaks


Pomegranate Balsamic Grill Sauce:
1/3 cup  Pomegranate Balsamic
1/4 cup Garlic EV Olive Oil
1 Tbs. good quality Dijon style mustard
2 teaspoons kosher or sea salt



Prepare the grill or broiler. 

In a medium bowl, whisk the mustard with the salt, and balsamic until blended thoroughly.  Slowly drizzle in the olive oil whisking quickly and continuously.  The marinade should become thick and emulsified.   In a seal-able container or large zip lock bag, place up to four rib-eye steaks and thoroughly coat with the marinade. 


Refrigerate and marinate for 4-6 hours, turning the steaks at least once during the process.


Proceed with grilling or broiling the steaks.  After cooking, allow the steaks to rest, loosely covered at room temperature for 10 minutes before serving.


Baked Chicken with Dijon and Balsamic Vinegar



3 ½- 4 pound chicken, cut up or bone, in chicken parts, as desired
1 teaspoon Dijon mustard
½ teaspoon dried thyme
½ teaspoon dried sage
½ teaspoon dried rosemary
Salt and pepper to taste
2 tablespoons Traditional or Red Apple Balsamic Vinegar

1 TBS Coratina EVOO   
Garlic powder to taste


Preheat oven to 400 degrees.

Place the chicken in a single layer in a 13 x 9 x 2-inch baking dish, on a baking rack if desired. Brush or spread each piece lightly with Dijon mustard. Sprinkle with the garlic powder, thyme, sage, rosemary, salt and pepper. Sprinkle generously with the vinegar, then drizzle lightly with olive oil.


Place in the oven and bake until chicken is brown and done, basting occasionally with pan juices, about 50 minutes. This is good hot or at room temperature.


NOTE: the ingredients can be mixed in a small bowl and poured over the chicken.  The chicken and sauce can also marinate for 30 minutes at room temperature. 


Serves 4.

H0ney-Ginger Balsamic Glazed Ribs



Marinade for the ribs:

4 racks (8 pounds) baby back ribs

12 garlic cloves, mashed or minced

3 TBS Honey-Ginger White Balsamic

3 TBS Dark Brown Sugar

1 TBS Toasted Sesame Oil

1 TBS sea salt


For the Glaze:

¾ cup Honey-Ginger White Balsamic

3 TBS honey

2 TBS Soy Sauce

1 tsp Toasted Sesame Oil

Toasted Sesame Seeds for garnish (optional)




For the Marinade:

Mix together the vinegar, brown sugar, garlic, sea salt, and sesame oil.  Coat the ribs with the marinade and allow to marinate in a sealed container or large zip loc bag for a minimum of 12 hours, or overnight, turning a few times.


For the Glaze:

Combine the vinegar, honey, and soy sauce in a small sauce pan over medium heat.  Allow to reduce by half and remove from heat. Add one teaspoon of toasted sesame oil to the mixture and stir to combine.


For the ribs:

Prepare the grill and preheat the oven to 275. Over medium heat, grill the ribs for about 5 minutes per side. Prepare baking  bans large enough o hold the ibs in a single layer.  Brush the glaze over the ribs and seal each pan with foil.  Bake for 2 hours or until tender and meat falls off the bone.   Garnish with sesame seeds.

Pappardelle with Wild Mushroom and Cream Sauce



1 pound Pasta Mama’s Pappardelle


Cream Sauce:

1 cup dried mushrooms such as shitake, porcini, and morel
1 cup heavy cream
3 tablespoons Ultra Premium, Olio Nuovo Coratina
1/3 cup dry Marsala wine
1/2 cup reserved mushroom stock (soaking liquid)
2 tablespoons Traditional Style Balsamic Condimento
1 large shallot, sliced thin
1 medium red onion, sliced thin (continued)



Place mushrooms in a small bowl and pour one cup of boiling water over the mushrooms and set aside.


Place a large saute pan, over medium heat.  Add the Coratina, onion and shallot and a small sprinkle of kosher salt.  Saute slowly until the onions are caramelized, being careful not to burn them.  This should take approximately 5 minutes until they are golden brown.


Drain the mushrooms well reserving the soaking liquid.  Chop lightly if the pieces are large.  Add the mushrooms and thyme leaves to the saute pan. 


Saute for another minute and then add the Marsala wine, scraping up any browned bits.


Bring a large pot of generously salted water to a boil. Reduce the wine by half, and add the mushroom stock. Continue cooking over medium heat until liquid is again reduced by half. 


Add in the balsamic, and then the heavy cream stirring well to combine.  Allow to simmer for an additional minute or two, to allow the sauce to thicken.  Season well with kosher salt and a generous amount of fresh ground pepper.


Boil the fresh pappardelle in the boiling water for a 3-4 minutes. Add the cooked, drained pappardelle to the saute pan.  Toss it with the sauce and allow it to simmer in the sauce for an additional minute.Serve with grated fresh Pecorino Romano cheese.


Serves 4-6


Fall Garden Greens Spanakopita W/ Garlic EVOO



8 cups washed and dried greens coarsely chopped in any combination such as:  kale, beet greens, collards, spinach, swiss chard etc.
1 pound package thawed phyllo dough
1/2 cup + 2 tablespoons garlic infused olive oil
 8 oz. whole milk ricotta
1 teaspoon corn starch
8 oz. feta cheese, crumbled
1 large yellow onion, finely diced
salt and pepper to taste



Preheat the oven to 350 F. Brush a 9"x13" baking pan liberally with olive oil. 


In a large saute pan over medium high heat, add 1 tablespoon of garlic olive oil.  Add the diced onion and saute until translucent.  Add the greens and saute until cooked down, about 3 additional minutes.  Add the feta and ricotta to the greens and mix thoroughly. 


Add 1 teaspoon cornstarch to 2 tablespoons of water and add to the greens.  Continue cooking over medium high heat until the mixture thickens and season with salt and fresh ground pepper to taste.  Allow the mixture to cool until just barely warm.


Take the thawed phyllo out of the refrigerator. Unroll the sheets and cover with a clean barely dampened towel. 


Liberally brush three sheets or spray three sheets with garlic infused olive oil and layer one on top of another, lining the bottom and part way up the sides of the baking pan. Add 1/3 of the spinach mixture and spread evenly over the phyllo.  Continue brushing each sheet with olive oil and layering three sheets at a time followed by two more layers of spinach and ending with three sheets of phyllo on top.


Bake for 35-40 minutes until the top is deep golden brown and crisp.   Allow to cool slightly and cut into squares.

Vietnamese Fresh Shrimp Spring Roll



½ pound shrimp (cooked, peeled, deveined, halves)

1 bunch fresh cilantro leaves, washed and dried

1 bunch/bag fresh baby spinach leaves (washed and dried)

1 cucumber peeled and cut into very very thin strips

1 carrot peeled and then shaved in to long thin strips

2 green onions, thinly sliced

1 package vermicelli rice noodles

4 TBS soy sauce

4 TBS + 1tsp Honey Ginger White Balsamic Vinegar



Dipping Sauce:

Hoisin Sauce to taste

Chopped roasted peanuts

Or spicy Vietnamese fish sauce



In a small bowl, toss the shaved carrot and thinly sliced cucumber with two tablespoons of vinegar and set aside. 


Heat 3 quarts to water to a gentle simmer.  Remove the pot from heat and immediately stir in 2 tablespoons of soy sauce and two tablespoons of vinegar. Add the vermicelli rice noodles to the seasoned water and allow to sit for 10 minutes until tender.  Drain well and toss with an additional ½ teaspoon of sesame oil blended with ½ teaspoon soy sauce and 1 teaspoon vinegar and set aside.


Drain the carrot and cucumbers and make sure all other veggies and herbs are cleaned, dried, and set out before you start. 


In a shallow dish, mix together 1 cup of warm water with 1 tablespoon soy sauce, and 1 tablespoon of vinegar.  Dip a sheet of rice paper into the seasoned water very quickly, no longer than a second or two (or they will get  too soggy) and Lay on a flat work surface.


On one edge, lay a small handful of noodles, two shrimp halves, some cilantro, a few baby spinach leaves, some cucumber strips, a few pieces of shaved carrot, and a sprinkle of green onions, being careful to not over stuff the roll. 


Carefully start to roll up eggroll style, tucking in the sides, then continue to roll up-but not too tightly or the spring roll will split.  

Combine a few spoonfuls of hoisin sauce with some chopped peanuts to use as a dipping sauce (or serve with prepared spicy fish sauce.)


Serve immediately – these do not keep and will harden up in the fridge, so it is best to make just as many as you plan to serve (store any extra unassembled fillings in fridge and roll later.)


Serves 6.






























































Cart: (0)‏