Truffle Pesto Potato Salad
Ingredients (* indicates my preferred ingredients – see notes for alternatives) 1 lb new potatoes, halved or quartered 3 tablespoons O&V Truffle Pesto * ½ lemon juiced and zested Sea
Spaghetti with Butternut Squash Carbonara
Ingredients (* indicates my preferred ingredients – see notes for alternatives) 12 oz O&V Handmade Spaghetti * 4 oz pancetta, chopped (or thick cut bacon, chopped) 1 package (12
Blueberry Lemon Muffins
Ingredients (* indicates my preferred ingredients – see notes for alternatives) Muffin ½ cup sugar 2 teaspoon lemon zest 2 eggs, at room temperature 1 cup whole milk ricotta cheese ¼ cup
Crispy Pretzel Coated Chicken Tenders
Ingredients (* indicates my preferred ingredients – see notes for alternatives) ½ cup cornstarch 2 egg, lightly beaten 2-3 cups mini pretzels 1/3 cup flour 1 tablespoon O&V Garlic Butter Mix
Indian Spiced Chicken with Coconut Rice
Ingredients (* indicates my preferred ingredients – see notes for alternatives) 4 chicken medium boneless chicken breasts (skinless or skin on) 1 cup plain whole milk Greek yogurt ¼
Green Olive Tapenade Antipasto Salad
Ingredients (* indicates my preferred ingredients – see notes for alternatives) ½ cup O&V Unflavored EVOO, divided * 3 tablespoons O&V Green Olive Spread with Fennel * ¼ cup
Tomato, Pesto and Microgreen Tarts
Ingredients (* indicates my preferred ingredients – see notes for alternatives) 4 oz goat cheese (or vegan cream cheese) Zest of one lemon 1-2 tablespoons lemon juice (depending on
Chilled Fresh Corn Soup
Ingredients (* indicates my preferred ingredients – see notes for alternatives) 8 ears of fresh yellow corn (shucked), divided 1 cup diced yellow onion (from a medium to
Mezze Platter
Ingredients (* indicates my preferred ingredients – see notes for alternatives) Roasted Artichokes 2 jars (14 oz each) artichoke hearts, drained 2 tablespoons O&V Unflavored EVOO * Zest from half
Pancetta Wrapped Peaches
Ingredients (* indicates my preferred ingredients – see notes for alternatives) 2 medium peaches, pitted and cut into 8 wedges each 16 slices of thinly sliced pancetta (see