Recipes

1/2 cup Ultra Premium Extra Virgin Olive Oil – we recommend Koroneiki 1/3 cup Traditional Balsamic Vinegar 1 TBSP chopped fresh parsley 1 TBSP chopped

1 Turkey about 12 pounds For The Brine 1 1/2 cups kosher salt 2 1/2 gallons cold water Roasting 3 tablespoons Wild Mushroom & Sage

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

INGREDIENTS: 4 medium sweet potatoes, peeled & cut lengthwise into 8 wedges 1/3 cup Cinnamon-Pear Balsamic 2 tablespoons Butter Olive Oil 3/4 teaspoon kosher salt

Ingredients 3 garlic cloves, peeled and smashed 1 small onion, peeled and roughly chopped 1 carrot, peeled and chopped 1 celery stalk, chopped 4 ounces

1 pound shrimp (wild caught) – peeled and deveined 1/4 cup pancetta – chopped 1/2 cup Lemon Olive Oil Fresh cracked Black Pepper Sea Salt