adapted from Cook’s Country | October/November 2013 SERVES 8 INGREDIENTS 5 tablespoons Gravenstein Apple or Sicilian Lemon White Balsamic Vinegar 2 tablespoons Dijon mustard 1 small shallot, minced 1 garlic clove, minced Salt and pepper 7 tablespoons extra-virgin olive oil 2 pounds Brussels sprouts, trimmed, halved, and sliced very thin 4 ounces sharp cheddar cheese, shredded (1 cup) 1 Granny Smith… Continue Reading

– compliments of OV Harvest Serves 6-8 as an appetizer Ingredients 1 cup fresh blackberries 1 Tbsp *Blackberry Ginger Balsamic + more for drizzling *Raspberry, Strawberry or Blueberry can be used to add another fruit note! fresh ground pepper 1 fresh baguette, sliced into 1/2″ slices on the diagonal Extra Virgin Olive Oil (EVOO) for drizzling… Continue Reading

Use on salads, potatoes, vegetables, subs, etc. Compliments of OV Harvest Ingredients: 1/2 cup Herbes de Provence or Tuscan Olive Oil 1/4 Red Wine Vinegar or Pinot Noir Wine Vinegar Sea Salt Freshly ground pepper Whisk oil and vinegar together in a small bowl.  Season with salt and pepper. Refrigerate leftovers and use within 4-5… Continue Reading

Compliments of OV Harvest 1 pound small potatoes or fingerlings – red, white, blue or combo 2 tablespoons Sicilian Lemon White Balsamic 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 tablespoon Milanese Gremolata Olive Oil 1 garlic clove, crushed and minced 1 tablespoon chopped fresh flat-leaf parsley 1 tablespoon capers 1.  Place potatoes… Continue Reading

Marinate summer veggies in olive oil and then grill until tender. Ingredients: 1/4 cup of olive oil (Tuscan, Gremolata, Garlic, etc. work well) 1/2 teaspoon salt 2 cloves garlic, crushed 1/4 teaspoon pepper 1 teaspoon grated lemon zest 3 tablespoons lemon juice (or use Sicilian Lemon Balsamic) 1 medium zucchini, cut lengthwise into 4 pieces… Continue Reading