- 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
Cherry Pie with Cherry Balsamic Glaze
- 2 cups flour
- 1 teaspoon kosher salt
- 2 sticks butter, cut into small pieces and chilled
- 1 tablespoon Primo Meyer Lemon Olive Oil
- 1 tablespoon Primo Sicilian Lemon Balsamic Vinegar
- 2-4 tablespoons cherry liquor or cherry juice, very cold
- 1 pound pie cherries, pitted and washed
- 2 tablespoons Primo Black Cherry Balsamic Vinegar
- 1 tablespoon Primo Sicilian Lemon Balsamic Vinegar
- Juice from half a fresh lemon
- ½ cup granulated sugar
- 3 tablespoons corn starch
Cherry Balsamic Glaze
- ½ cup Primo Cherry Balsamic Vinegar
- 2-3 tablespoons granulated sugar
Place the flour and salt into a food processor and pulse to combine. Add chilled butter and pulse 5-8 times to create pea size pieces. Add the Primo Meyer Lemon Olive Oil and Primo Sicilian Lemon Balsamic Vinegar and pulse to combine. With the machine pulsing, add enough liquor or juice to the dough to have it just come together. The dough should stick together when pressed between your fingers. Divide in half, place into plastic wrap and press out into two flattened disks. Refrigerate for at least two hours or overnight. Roll out one disk to ¼ inch and press into bottom of pie tin. Refrigerate for at least 30 minutes.
Combine cherries, Primo Cherry Balsamic Vinegar, Primo Sicilian Lemon Balsamic Vinegar and lemon juice in large bowl and stir. Set aside. In separate bowl, combine sugar and corn starch and whisk to combine. Pour sugar mixture over the cherry mixture and stir to combine. Pour the cherries into the prepared pie dough and dot with butter pieces and place back into refrigerator.
Place the Primo Cherry Balsamic Vinegar and sugar into a small sauce pan over medium heat. Bring to a simmer and reduce heat. Simmer until the sugar is totally dissolved and the mixture is reduced by half. Let cool completely.
Preheat oven to 375 degrees.
Roll out the second dough disk and place over top of the cherries. Secure the top by trimming, folding and pinching. Refrigerate for another 30 minutes prior to baking. Bake the pie until the crust is browned and slightly raised and the juice is bubbling out and thickened. Let cool completely before cutting.
To serve, cut pie into desired sizes, top with a scoop of ice cream or cheddar cheese and drizzle with the glaze.
Shaved Fennel Salad with Milanese Gremolata
- 2 trimmed, thinly sliced fennel bulbs
- 2 tablespoons finely chopped flat leaf parsley
- 4 tablespoons Primo Milanese Gremolata Olive Oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon sea salt
- fresh ground pepper to taste
- 1/3 cup finely shaved Pecorino Romano
- 3 Cups mixed baby greens for presentation – optional
Place the shaved fennel in a re-sealable Ziplock bag or bowl large enough to hold it. Thoroughly whisk together the Primo Gremolata Olive Oil, lemon juice, salt, pepper, and chopped flat leaf parsley. Pour over the fennel and toss to coat. Marinate in the refrigerator for two hours. In a bowl or large platter, arrange a bed of washed mixed baby greens. Arrange the fennel over the greens, pouring any remaining dressing over the fennel and greens. Sprinkle evenly with shaved Pecorino and fresh ground pepper.
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.
Vegetables de Provence
- 1/4 cup Primo Herbs de Provence EVOO
- ½ cup chopped green onions
- 1 green pepper cut into thin strips
- 1 red pepper cut into thin strips
- ½ cup yellow squash sliced thin
- 1 ½ cup sugar snap peas
- 1 cup sliced fresh mushroom
- ¼ cup Primo Lavender Balsamic
Heat the Herbs de Provence oil in a large sauté pan. Add onions and peppers and sauté on medium heat for five minutes. Add squash, peas and mushrooms. Continue to sauté until vegetables are cooked but slightly crisp. Stir in the Primo Lavender Balsamic until coasted and balsamic begins to thicken slightly. Garnish with fresh parsley.
Primo Citrus Green Beans (serves 4)
- 2 bags of Kroger Fresh Selections French Green Beans
- 1/2 cup of Primo Fused Lemon EVOO (Primo Blood Orange or Persian Lime EVOO can be substituted)
- A dash of pepper
- A dash of Primo Meadow Lemon salt for seasoning
Steam beans in about 1 in. of water for 3-5 minutes (should be tender but not mushy).
Heat up citrus olive oil on medium heat for about 2 minutes.
Toss in green beans until they are hot and fully coated. Cook until desired tenderness. Place in serving bowl.
Sprinkle salt and pepper over the top for taste and serve.
- 6 Egg Yolks
- 4 Tablespoons Sugar
- 1 Pound Mascarpone (At Room Temperature)
- 1 3/4 Cups Cooled Espresso
- 3 Tablespoons Primo Aged Dark Chocolate Balsamic
- 24 Ladyfingers (available at Plehn’s Bakery)
- 1/3 Cup Bittersweet Chocolate Shavings
Beat egg yolks and sugar until thick, about 5 minutes. Add room temperature mascarpone to the egg yolks and beat until smooth. Add 1 tablespoon of espresso and 1 tablespoon of balsamic and mix until thoroughly combined. In a shallow bowl, mix the remaining espresso and Dark Chocolate Balsamic. Briefly dip each ladyfinger into espresso mixture. Allowing the ladyfingers soak too long will cause them to fall apart. Place the ladyfingers on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom. Evenly spread 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture. Cover with plastic wrap and refrigerate for at least 2 hours or up to six. Before serving, sprinkle the top with chocolate shavings.
Grilled eggplant with a little balsamic vinegar and herbs and olive oil
Now that it’s grilling season, here’s one of our favorite recipes. You won’t believe how delicious this is with any one of our infused oils or flavored vinegars. Let us know if you like it as much as we do!
- 1 large eggplant
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, very finely minced
- 1 pinch each thyme, basil, dill, and oregano
- salt and freshly grated black pepper
When grill is hot, slice eggplant about 1/2-inch thick. In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, herbs, salt, and pepper. Brush both sides of the eggplant slices with the oil and vinegar mixture.
Place eggplant on the hot preheated grill. Grill about 15 to 20 minutes, turning once.
- Splash over fresh berries
- Stir into a sweet sauce served with pork
- Pour over Brie
- Mix with fresh spinach, mixed leaf or romaine
- Toss with tomatoes, onions & mozzarella chunks
- Sizzle in scallops
- Make into a marinade for chicken, steak, duck or pork
- Drizzle over any ice cream or gelato
- Blend with pasta al dente
- Sprinkle over crisp grilled vegetables