by Lauren Litt | Nov 5, 2012 | Pasta, Recipes, Sauces
Mushroom & Balsamic Cream Sauce 1 cup dried mushrooms such as shitake, porcini, and morel1 cup heavy cream3 tbsp Ultra Premium, Olio NuovoCoratina from Chile⅓ cup dry Marsala wine⅓½ cup reserved mushroom stock ((soaking liquid))2 tbsp Traditional Style...
by Lauren Litt | Nov 5, 2012 | Pasta, Recipes
Farfalle with Beets, Beets Green, and Pine Nuts You can use any color or beets, but darkly colored beets will turn the pasta pink. ⅓ cup pine nuts4 tbsp Primo Extra Virgin Olive Oil of your choice2 large onions (quartered and sliced crosswise (about 4 cups))2...
by Lauren Litt | Nov 5, 2012 | Fish, Main Dishes, Pasta, Recipes
Summer Linguine with Shrimp (or Langostinos) Langostino is the Spanish word for prawn…there are several types of prawns…saltwater prawns are part of the lobster family…freshwater prawns are more similar to shrimp and look like a cross between a lobster and a...
by Lauren Litt | Nov 5, 2012 | Announcements
Primo Oils and Vinegars celebrates its one year anniversary We believed that people with discerning tastes in the Kentuckiana region were ready to accept the concept of a tasting room presenting the highest quality extra virgin olive oils and balsamic vinegars from...
by Lauren Litt | Apr 12, 2012 | Appetizers, Recipes, Vegetables
Cinnamon-Pear Balsamic Roasted Sweet Potatoes 4 pcs medium sweet potatoes (peeled and each cut lengthwise into 8 wedges)⅓ cup Primo Cinnamon-Pear Balsamic2 tbsp Primo All Natural Organic Butter Extra Virgin Olive Oil¾ tsp kosher salt or sea salt Heat oven to...
