- 1 1/8 cups water
- 1 1/2 teaspoon dry yeast
- 2 tablespoons sugar
- 2 teaspoons sea salt
- 2 tablespoons Primo Basil Olive Oil or Garlic Olive Oil, plus more for brushing
- 1 tablespoon Primo Corbancosa Extra Virgin Olive Oil
- 4 cups flour (approximately)
- 1 teaspoon Primo White Truffle Olive Oil
- 1/2 cup Mozzarella cheese, grated
- 1/2 cup Asiago or Parmigianino cheese, grated
- 1/4 cup baby portabella mushrooms
- 1 medium red onion, thinly sliced
- 1 package of baby arugula
- Drizzle of Primo Fig Balsamic Vinegar
Pizza with Figs, Prosciutto, Carmelized Onions, Fig Balsamic and Arugula
- Cornmeal for sprinkling
- 1 each 1 lb. package purchased pizza dough
- 2 cups Crumbled Gorgonzola Cheese (about 8 oz.)
- 6 Small fresh or dried figs, cut into 1/3-inch slices
- ¾ cup Diced Sweet onions
- 4 Tbs Primo Early Harvest Spanish Picual or Organic Garlic EVOO, divided
- 2 Tbs Primo Fig Balsamic Vinegar, divided
- 2 Tbs Ground pepper
- 8 Thin slices prosciutto cut into thin strips
- 8 cups Arugula
- Preheat oven to 450°F. Sprinkle large rimless baking sheet generously with cornmeal. Roll out dough on floured work surface to 12×10-inch rectangle; transfer to prepared sheet. Brush dough with 2 Tbs Primo Picual EVOO. Sprinkle Gorgonzola over dough. Sprinkle with pepper.
- In a sauce pan, sauté the onions in 1 Tbs Primo Picual EVOO over medium heat until translucent. Set aside.
- Place figs in medium bowl; drizzle 1 tablespoon Balsamic Vinegar over. Set aside.
- Bake pizza until crust golden brown on bottom, 15 to 20 minutes.
- Immediately scatter prosciutto slices, covering pizza completely. Arrange onions and fig slices atop prosciutto. Bake until figs are just heated through, about 1-2 minutes. Transfer pizza to cutting board. Whisk remaining 1 tablespoon Balsamic Vinegar and EVOO in large bowl; add arugula. Sprinkle with salt and pepper; toss to coat. Mound salad atop pizza. Cut into pieces and serve.
Pork Chops in Balsamic Cherry Sauce
- 2 5 oz. boneless pork chops
- 1/3 cup Primo Dark Cherry Balsamic Vinegar
- 1 TB Primo Early Harvest Corbancosa EVOO
- 1 Large shallot, thinly sliced
- 1/3 cup Chicken broth
- ¼ cup Canned Bing, dried Bing or tart cherries
- Place pork and Primo Dark Cherry Balsamic Vinegar in small shallow pan; turn to coat. Let stand 10 minutes.
- Heat Primo Corbrancosa EVOO in heavy medium skillet over medium heat. Using tongs, lift pork from marinade; shake off excess. Transfer pork to skillet, reserving marinade in dish. Sprinkle pork with pepper. Sauté until brown, about 3 minutes per side.
- Transfer pork to plate. Add shallot to skillet; stir until softened, about 1 minute. Add broth, cherries and reserved marinade; bring to boil, scraping up browned bits. Return pork to skillet. Simmer until pork is cooked through, cherries are tender and sauce is slightly reduced, about 2 minutes per side. Season with salt and pepper. Transfer pork to plates; top with sauce.
Chicken again? This isn’t your ordinary chicken recipe! The addition of our Serrano Honey Vinegar will make this a recipe you reach for again and again!
Serrano Chicken Stir Fry
- 2 medium sized chicken breasts, cut into 1 inch cubes
- 1 red bell pepper, cut into 1 inch cubes
- 1 medium sized red onion, cut into 1 inch cubes
- ½ pound of White or Crimini mushrooms, quartered
- 1 broccoli crown, cut into flowerets
- 2 cloves fresh garlic, chopped
- 2 tablespoons Primo Garlic Extra Virgin Olive Oil
- ½ cup Primo Serrano Honey Vinegar
- Crunchy Chow Mein Noodles
- Note: To add more “heat” to this dish, sauté the chicken and vegetables in Primo Harissa Extra Virgin Olive Oil.
Preparation: Sauté chicken in Primo Garlic Extra Virgin Olive Oil until done and set aside in a bowl. Add the broccoli, onions and red bell peppers to the pan and sauté until warmed through, yet still crunchy. Place cooked chicken back into the pan and add the Primo Serrano Honey Vinegar. Cook, while stirring, until all the ingredients are coated and the chicken is heated. Serve alone, over rice or chow mein noodles.
Preparation of Rice
- 1 cup uncooked white rice
- 1 tablespoon Primo Garlic Extra Virgin Olive Oil
- 1 ¾ cups liquid, water or chicken stock
Heat Primo Garlic Extra Virgin Olive Oil in a small sauce pan on medium heat. Pour rice into pan and sauté rice until translucent [about 5 minutes]. Then add the liquid and cook rice for about 20 minutes. Remove from heat and let rest until the remainder of the dish is ready.
Cranberry and Honey Glazed Spiral Ham With Sage and Mushroom Potatoes
- 1 Spiral Ham
- 1 2 Liter Vernors
- 1 c. PRIMO Cranberry Pear White Balsamic
- ½ c. Honey
- 6 Red skin potatoes washed and quartered
- 4 Tbsp. PRIMO Sage and Wild Mushroom Oil
- Salt and pepper to taste
Preheat oven to 350 degrees.
Toss potatoes with sage and mushroom oil, salt and pepper and arrange on a cookie sheet.
Place on lowest rack of oven.
Mix Vernors, Balsamic and honey in a deep roasting pan. Add ham and place on the top rack of the oven, basting every 15 min. Cook for 45 min. or until heated all the way through. Potatoes and ham should be done at the same time.
Primo Fused Lemon Olive Oil will add more of a citrus flavor. Primo Harissa Olive Oil will add more of a “heat/spicy” flavor.
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 shrimp. You can find these frozen at Costco and are an excellent substitute for shrimp.
1 lb linguine pasta
2 shallots, diced
2 garlic cloves, minced
1 lb. Shrimp or Langostinos
¼ cup lemon juice (about 2 lemons)
1 lemon, zested
1 tsp salt
½ tsp freshly ground black pepper
3 oz. arugula (about 3 packed cups)
¼ cup chopped fresh parsley
½ cup Primo Fused Lemon or Harissa olive oil
Grated Italian Pecorino Romano cheese
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8-10 minutes. Drain pasta, reserving 1 cup of the cooking liquid.
Meanwhile, in a large, heavy skillet, warm Primo Fused Lemon or Harissa olive oil (your preference) over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the Shrimp or Langostinos and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt and pepper. Toss to combine. Turn off the heat and add the arugula. Add some of the cooking water to desired consistency. Add chopped parsley and Italian Pecorino Roman cheese to the pasta and toss to combine. Serve immediately.
This is a tasty, simple recipe that makes a great weeknight dinner while being easy on the pocketbook. The olive oil mingles with white wine to make divine pan juice perfectly suited for dipping crusty french bread in. It’s also lovely served over pasta, rice or quinoa.
1 whole free range chicken split in half
2 pounds small new potatoes
1 pound of whole cremini mushrooms
2 large carrots roughly chopped in to 1/2″ pieces
2 onions peeled and cut in to wedges about 1 inch at the thickest part
10 cloves of garlic
1 1/2 cup of white wine
1/2 cup high-polyphenol Primo Frantoio Verde extra virgin olive oil
4″ sprig of fresh rosemary
sea salt & fresh ground pepper to taste
Preheat the oven to 350. Thoroughly whisk the olive oil with the wine. In a 9″ x 13″ roasting pan, toss all of the prepared vegetables with half of the wine marinade and season liberally with salt and pepper. Sprinkle half the rosemary leaves over the vegetables.
Rinse and pat the chicken halves dry. Position a roasting rack above the vegetables. Place the chicken in a large bowl and pour the remaining wine-olive oil marinade over the chicken, being sure to coat all pieces thoroughly. Season the chicken liberally with salt and pepper on both sides and arrange, skin side up on the rack above the vegetables.
Roast the chicken and vegetables for 45-60 minutes until the vegetables are tender and the largest pieces of chicken register an internal temperature of 165 degrees. Serve the amazing pan juices with a side of noodles, quinoa or rice and make sure you have plenty of crusty bread on hand to sop up the juices with. This is could also be a one dish meal.
2 tbsp PRIMO Tuscan Herb EVOO
2 tbsp lemon juice, or use PRIMO Fused Lemon EVOO
1 clove garlic, crushed
1/4 tsp dried oregano
1/8 tsp pepper
Mix all in a shallow dish. Add 4 pieces of chicken, turning to coat well.
Cover and refrigerate for 8-12 hours. Remember to occasionally turn it over.
One hour before serving, heat oven to 450F. Line a baking
sheet with foil, and put chicken on it. Put pan in oven, reduce heat to 325F.
Bake 35-45 minutes.
Cilantro Lime Roasted Chicken
1 whole fryer chicken, 3-4 lbs
1 lime, zested & juiced or use
¼ c PRIMO Fused Persian Lime EVOO
3 green onions, roughly chopped
6 cloves garlic, peeled
1/4 c PRIMO Cilantro & Roasted Onion EVOO
Coarsly chopped parsley or cilantro leaves for garnish.
Split the chicken in half using a pair of kitchen shears, and cutting along the side (not on) of the backbone. Start at the neck opening, cutting down towards the end at the tailbone. Lay the chicken, breast side up, in a roasting pan.
In your food processor, puree the lime zest & juice, green onions, garlic, olive oil and salt. Smear this mixture over the top of the chicken and marinade at room temperature about 30 minutes (bringing the chicken to room temperature helps ensure it will be juicy, not dry).
While the chicken is marinating, preheat oven to 400.
Lightly grease the bottom of a cast iron skillet with oil. Place chicken in the oven and them set the cast iron skillet on top of the chicken. This allows the chicken to cook evenly from both top and bottom. Bake about 45 minutes or until thoroughly cooked. Carefully remove the cast iron pan from the top of the chicken. If the chicken is not at crispy as you like, set it under the broiler for a few minutes. Garnish with parsley or cilantro leaves.
2 boneless, skinless chicken breasts
Abour 2 oz cilantro
2 Tbsp PRIMO Harissa EVOO
1 garlic clove peeled and crushed
salt and pepper to taste
arugula to serve 2
¼ cup plain yogurt
Place the chicken breasts between two sheets of plastic wrap and flatten with a rolling pin to thickness of about ½ inch.
Finely chop 1 tsp of the cilantro and combine in a shallow bowl with, garlic, oil, salt, and pepper. Coat the chicken in this mixture and marinade about 15 minutes, turning once. Chop remaining cilantro and mix with yogurt. Set aside a few leaves for garnish.
Pre-heat a griddle pan or broiler until hot then cook the chicken for 3-4 minutes on each side or until browned and cooked through.
Mix about half the cilantro with the yogurt
Slice the chicken and serve with a salad of arugula leaves. Top with yogurt and garnish with remaining cilantro leaves.