Recipes

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   4 tablespoons O&V Roasted Garlic Oil or Moroccan Spice Oil * 1 medium yellow onion, diced 6-8 cloves

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   16 oz frozen corn (3 – 3½ cups) 1 cup yellow and green bell peppers, diced ½ cup

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   1 head cauliflower, cored and cut into bite sized pieces 4 tablespoons O&V Tuscan Herb EVOO * 8

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   7-8 dried arbol chilies 6 oz jarred roasted red peppers 2 tablespoons tomato paste 6 large cloves garlic 2 teaspoons

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   2 cans drained tuna 1 can drained and rinsed chick peas or white beans (cannellini or great

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   1¼ cup pitted medjool dates 1 teaspoon O&V Melipone Vanilla * ¼ cup Runamok Maple Syrup or Runamok

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   1 can (14 oz) black-eyed peas, drained and rinsed 1 can (14 oz) black beans, drained and

    Ingredients (* indicates my preferred ingredients – see notes for alternatives)   2 cans chickpeas (14 oz) drained and rinsed 3 tablespoons O&V Garlic Extra Virgin Olive Oil * ½

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   ½ cup bourbon (divided) 2 tablespoons brown sugar Zest from one Naval orange 3 tablespoons orange Juice 2 tablespoons O&V

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   4 slices rustic or Italian bread, toasted 2 ripe tomatoes (choose your favorite: yellow, red, heirloom or

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   1 small to medium watermelon (3-4 pounds or 4-5 cups of cubed watermelon) 1 small red onion,

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   2 cups sweet Moscato wine (from one bottle) ¼ cup O&V Elderflower Apple Lime vinegar * 2 cups

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   1 lb skin on salmon fillet 6 tablespoons O&V Mango Chili Sauce * 2 tablespoons O&V Mango Madness

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   1 lb strawberries, hulled and chopped 2 cups chopped pineapple 1 ½ cups blueberries, washed 1 ½ cups orange

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   4 tablespoons (¼ cup) light white rum 3 tablespoons O&V Elderflower Apple Lime Vinegar * 2 teaspoon simple

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   4-5 medium yellow potatoes (about 1 – 1.5 pounds) ½ teaspoon O&V Smoked Paprika * 2 tablespoons O&V

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   1 lb large/extra large raw shrimp (25-35 shrimp per pound) 2 teaspoons O&V Roasted Garlic Oil * 1

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   1 red bell pepper, julienned 2 large carrots, julienned 1 English cucumber, julienned 1 -2 mangoes, sliced or julienned ½

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   1 lb cooked chicken breast (see recipe for poaching chicken for this salad) 6 tablespoons O&V Mélange

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   8 oz arugula 3 tablespoons O&V Basil EVOO * 3 tablespoons O&V Limoncello vinegar * 1 seedless English cucumber,

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   1 lb flank steak 3 tablespoons cornstarch ¾ teaspoon kosher salt 4-6 tablespoons O&V Garlic EVOO * 1 teaspoon minced

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   3 tablespoons chopped mint 6 tablespoons O&V Basil EVOO * ¼ cup O&V Pistachio Pesto * 1 teaspoon grated

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   2 large eggs 1½ cup sugar 2/3 cup O&V Lemon EVOO * 2 lemons, zested and juiced 1 teaspoon baking

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   2 cups Butter Lettuce 1 bunch asparagus, tender sections only ½ cup frozen peas 1 cup sugar snap peas 2

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   3 tablespoons O&V Garlic EVOO * 4 large chicken thighs (boneless, skinless) 1½ teaspoons garlic powder 1 teaspoon onion

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   1 lb Brussels Sprouts, trimmed and thinly shaved or sliced 1 cup thinly sliced radicchio 1 cup thinly

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   1 medium yellow onion, peeled and quartered 12 -16 large cloves of garlic 2-3 celery stalks, cut into

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   Turmeric & Ginger Paste 6 cloves garlic, roughly chopped 3-inch piece ginger, peeled and sliced 4-5 medium shallots, sliced 2

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   ¾ cup O&V Unflavored EVOO (or O&V Blood Orange oil) * ½ cup high quality unsweetened cocoa

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   1 medium eggplant 4 tablespoons O&V Roasted Garlic Oil * I large red onion, chopped 2 tablespoons garlic paste 1

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   4-5 tablespoons O&V Smoky Garlic oil * 4 cups cauliflower florets, cut into small bite size pieces 4-6

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   2 halibut fillets, each 8 oz and at least 1 inch thick (or cod) Sprinkle of kosher

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   Spiced Syrup ½ cup water ½ cup Runamok Sugar Makers Cut Maple Syrup * 8-10 cardamom pods 1 star anise

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   6-8 slices O&V Bruschetta Toast or home-made crostini (see Chef Note) * ¾ cup whole milk ricotta

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   Pavlova 4 large egg whites, at room temperature (see Chef Tip) 1 cup superfine granulated sugar 1 teaspoon Melipone

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   4 chicken breasts (about 2 lbs) 1 cup Sun-dried Tomato & Roasted Red Pepper dressing (see below) ½

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   1/3 cup O&V Hazelnut Spread * 1/3 cup O&V Pistachio Spread * 1/3 cup melted chocolate 1 cup O&V

  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

  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

  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

  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

  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

  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

  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

  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

  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

  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

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   4 round zucchini or long zucchini (See Chef Tip) 3-4 tablespoons O&V Garlic EVOO * ½ lb ground

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   1 cup mascarpone cheese 2 tablespoons Runamok Maple Syrup * (more to your preferred level of sweetness) 1

  Ingredients 8 thick slices crusty bread 4 tablespoons O&V Roasted Garlic oil * 2-3 cloves of garlic for rubbing on toasts Salt and pepper to taste 8 oz torn burrata 1

    Ingredients (* indicates my preferred ingredients – see notes for alternatives)   ¼ red onion, grated 1 egg ½ cup panko breadcrumbs 1 tablespoon milk ½ tablespoon lemon juice 1 tablespoon O&V IGP

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   6 mint leaves (more for garnish) ¼ cup blueberries (more for garnish) 4 tablespoons white rum 2 tablespoons O&V

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   2 ½ cups fresh parsley, leaves and small tender stems only 2 large lemons, zested and juiced ¼

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   1 lb zucchini 1 lb yellow squash 1 cup parsley (loosely packed) 1 serrano chili, deseeded and thinly sliced 4

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   Pavlova 6 large egg whites, at room temperature (see Chef Tip) 1 ½ cup superfine granulated sugar 2 teaspoon

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   1 cup quinoa (white, red, black or a mixture of all) 1 cup finely diced cucumber (seeds

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   1 cup carrot juice ½ cup coconut water 1 mango, peeled and chopped (about 1½ cups) 1½ cups chopped

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   ¼ cup O&V Arbequina EVOO * 2 tablespoons O&V Lemon EVOO * ¾ cup sugar Zest of one lemon 1

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   4-6 oz lump crab meat, picked clean of any shell fragments 1 ¼ lb raw, peeled and

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   4 fully cooked chicken sausages cut into ¼ inch circles 3 bell peppers deseeded and sliced –

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   Cake 1 can (30 oz) Mango puree or 3 cups homemade mango puree (divided) 1 box yellow cake

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   1 large sweet onion 2 medium sized jalapeño peppers 4 cloves of garlic 1 lb fresh strawberries, hulled 1 yellow

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   2-3 cloves of garlic, mashed, or 1 teaspoon garlic paste (See Chef Note) 1/8 teaspoon salt ¼ cup

    Ingredients (* indicates my preferred ingredients – see notes for alternatives)   2 naan flat breads 8 oz asparagus, trimmed 2 ¾ tablespoon Roasted Garlic oil (divided) * 1 teaspoon Lemon

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   20 asparagus spears, trimmed 12 Dutch baby carrots trimmed, halved or quartered lengthwise, or 4 large carrots,

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   2 medium navel oranges (divided) 2 blood oranges or Cara Cara oranges (or substitute with additional navel

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   12 large eggs 1 cup shredded Monterey Jack or Cheddar cheese (regular or low fat) 1 ¼ cups

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   1 box Puff pastry sheets (17.5 oz, two sheets) 1 egg, beaten lightly 6 medium carrots (red, white,

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   Zhoug 2 cups fresh cilantro, leaves and small stems only 1 cup fresh Italian parsley, leaves and small

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   8 oz Soba noodles * ½ cup creamy almond butter 2 tablespoons O&V Roasted Sesame oil * 1-2 teaspoons

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   1 large cabbage, cut into ½ inch thick wedges 3 tablespoons O&V Roasted Garlic grapeseed oil for

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   2 tablespoons O&V Unflavored EVOO (divided) * 1 cup rice ¼ teaspoon turmeric ¾ cup water Spring onions, thinly sliced 4-6

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   2 cups romaine or spring greens ½ red onion, diced 1 cup quartered cherry tomatoes 1 clove garlic, minced 1/8

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   Chocolate Mousse 2 cups regular whipping cream preferably, or heavy cream 1 ½ cups dark chocolate chips/wafers or

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   2 sweet potatoes 1 cup shredded red cabbage 1 cup black beans ½ cup quartered cherry tomatoes ½ cup corn

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   4 oz pancetta or guanciale, finely chopped 2-3 tablespoons O&V Garlic EVOO or Tuscan Herb EVOO 4-6 garlic

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   Meatballs 1 lb lean ground turkey or ground chicken 1 cup chopped frozen spinach, thawed 1 ½ tablespoons

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   4 oz rice vermicelli 4 cups baby spinach, roughly torn 1 red bell pepper, deseeded and thinly sliced 12-16

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   6 eggs 3 large potatoes peeled and cut into ¼ inch slices 1 ½ onions, sliced in rounds 1

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   Cake ½ cup O&V Unflavored EVOO * 1 egg ½ cup (packed) dark brown sugar 1 cup molasses (mild) 2 teaspoons

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   1 sheet of refrigerated pie crust (or home-made if you prefer) ¾ cup jam (raspberry, O&V Cherry

  3 Ingredient Candied Pecans   Ingredients (* indicates my preferred ingredients – see notes for alternatives)   1 cup pecans and pecan halves 2 tablespoons Runamok Maple syrup (or Runamok Holiday

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   2 slices of hearty, rustic bread or gluten-free bread 2 teaspoons O&V Unflavored Oil or Blood Orange

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   Single crust store-bought pie crust or homemade 2 large eggs 1 cup evaporated milk ½ cup Runamok Holiday Spice

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   1 large yellow or red onion 1 large orange bell pepper ½ cup cherry tomatoes, halved ½ cup O&V

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   6 large Roma tomatoes 3 tablespoons tamari/soy sauce /coconut aminos 2 teaspoons O&V Smoked EVOO * 1 teaspoon water 1

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   1 head cauliflower 3 multi-colored bell peppers (red, orange, and yellow0 1 bulb garlic 3 tablespoons O&V Garlic EVOO

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   1 large head of cauliflower, cut in florets 2 tablespoons unsalted butter, melted 1 tablespoon + 3 teaspoons

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   2 lbs baby potatoes (Yukon gold, red, purple, or a mix) 2 tablespoons butter, melted 3 tablespoons O&V

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   2 cups (16 oz) high quality, whole-milk ricotta 1 tablespoon finely grated fresh lemon zest (from 1

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   2 tablespoons O&V Garlic EVOO * 1 shallot, thinly sliced 1/3 cup O&V Arrabbiata Spice mix * 6-7 garlic

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   1 cup yellow cornmeal 1 cup all-purpose flour 1/4 cup granulated sugar 1 teaspoon baking powder 1/2 teaspoon baking soda ½

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   1 ½ – 2 lbs boneless, skinless chicken breast cut into cutlets 5-6 garlic cloves, minced 1 teaspoon

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   1 lb lump crabmeat ¼ cup lightly packed mint leaves (plus more for garnish) ¼ cup lightly packed

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   ¼ cup O&V Harissa Apricot * 1 large yellow bell pepper, thinly sliced 3 cups shredded red cabbage

    Ingredients (* indicates my preferred ingredients – see notes for alternatives)   5 medium tomatoes, chopped (about 5 cups of chopped tomatoes) 1 ½ cup chopped cucumber, seeds and

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   8-16 leaves Boston or Bibb lettuce 2 tablespoons Roasted Sesame Oil (divided) ¼ cup green onions, sliced diagonally

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   7-8 flour tortillas (10 inch) – use corn tortillas for a gluten-free dessert 1 cup sugar 1 tablespoon

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   4 slices bakery bread (whole wheat or 7 grain bread) 2 teaspoons O&V Roasted Garlic oil * 1

  Ingredients (* indicates my preferred ingredients – see notes for alternatives)   1 lb boneless chicken breast cutlets (pounded to even thickness)   Marinade 1 cup loosely packed cilantro leaves and

  Ingredients   1 zucchini, sliced lengthwise into ¼ inch thick slices 1 red pepper, quartered, ribs and seeds removed 2-3 whole spring green/scallions 1 large portobello mushroom, sliced 1 -1 ½

  Ingredients   14 oz carrots 2 tablespoons O&V Garlic EVOO * ¼ – ½ onion, minced 4 cloves garlic, minced 1 red bell pepper, chopped 1 jalapeño, minced (adjust to taste) 1 tablespoon

  Ingredients   1 ½ cups halved and pitted cherries 1 cup blueberries 3 – 4 cups fresh baby spinach 1/3 cup pine nuts 1/3 cup crumbled goat cheese (or vegan goat

  Ingredients   2 racks baby back ribs (about 4 lbs) 4 tablespoons O&V Sweet & Smoky rub * 1 tablespoon mustard powder 2 teaspoons garlic powder Black pepper to taste Unflavored EVOO

  Ingredients   1 lb new baby potatoes, scrubbed and halved (Yukon gold or red potatoes) 2-3 radishes, thinly sliced into rounds 1 box of radish or other spicy micro

  Ingredients   2 (14 oz) packages extra firm tofu 2-3 tablespoons O&V Unflavored EVOO * 1 teaspoon cumin seeds 1 small red onion, finely chopped 1 small fresh Thai chili, unseeded

  Ingredients   ½ cup Garlic EVOO * ¼ cup Tuscan Herb EVOO * 10 cloves of garlic, peeled ½ teaspoon chili flakes 2-4 slices of O&V Roasted Red Pepper * 4 large

  Ingredients   1 cup sugar 4 eggs 1/3 cup sour cream ¼ cup O&V Rosemary EVOO * ¼ cup O&V Lemon EVOO * 1 tablespoon O&V Lemon Vinegar * ½ teaspoon lemon extract

  Ingredients   1 lb short pasta (O&V Monnezaglia or Orecchiette) or penne 5 tablespoons O&V Garden Herb vinegar * 4-5 tablespoons O&V Roasted Garlic oil * 1-2 tablespoons O&V Peperoncini

  Ingredients   4 cups frozen banana slices (about 4 large bananas) 3-4 tablespoons unsweetened almond milk (more if needed) 1 teaspoon O&V Amaretto vinegar * 5 cups pitted and chopped

  Ingredients   4 medium sized zucchinis 3-4 cloves of garlic, minced 1 lb ground chicken or turkey 2 tablespoons O&V Garlic EVOO plus more for brushing zucchini * 2-3 tablespoons O&V

  Ingredients   4 large eggs ¾ teaspoon kosher salt ¾ teaspoon cracked pepper ¼ teaspoon O&V Smoked Paprika * 1 ½ tablespoons O&V Roasted Garlic Oil * 1 lb medium asparagus, trimmed 1

  Ingredients   1 ½ cups peeled and shredded sweet potato 1 ½ tablespoons O&V Parmesan Dipper (divided) * 2 tablespoon O&V Roasted Garlic oil, plus more for greasing muffin

  Ingredients   1 package vanilla box cake mixture 1 cup (8 oz.) sour cream 4 eggs ¼ cup sugar 1 cup O&V Lime oil plus 1 teaspoon to grease the pan 1½

  Ingredients   1 cup sliced yellow onions 2 tablespoons garlic paste or minced garlic 1 tablespoon ginger paste or minced ginger 2 cans (15 oz each) chickpeas, drained and rinsed

  Ingredients   4-5 garlic cloves, minced 3 tablespoons O&V Toasted Sesame Oil * 2 tablespoons O&V Lime Ginger vinegar * 1 tablespoon soy sauce or tamari 3 cups (5-6 oz) spinach

  Ingredients   2 tablespoons O&V Truffle Soy Sauce * 1 tablespoon honey 1 tablespoon O&V Honey Ginger vinegar * ½ teaspoon fresh cracked pepper ½ teaspoon red chili flakes (more to

  Ingredients   2 russet potatoes (approximately 1 lb), peeled and diced 2-3 tablespoons O&V Unflavored EVOO or vegan butter * ¼ cup milk or almond milk or vegetable stock 2-3

  Ingredients   2 tablespoons Italian parsley, finely chopped 2 tablespoons rosemary, finely chopped 2 large cloves garlic, peeled and grated 1 tablespoon lemon zest 2 teaspoons fresh lemon juice, divided ½ cup

  Ingredients   2 tablespoons O&V Roasted Garlic oil * ¼ cup thinly sliced shallots 16 oz sliced mushrooms (cremini or a combination of your favorite mushrooms) 2 tablespoons O&V Tuscan

  Ingredients   4 slices of baguette pieces, lightly grilled, or crostini 1 can (5 oz) of tuna in water, drained 1/8 cup O&V Red Wine vinegar 1 ½ tablespoons lemon

  Ingredients   8 oz semi-sweet chocolate at least 60% cacao, chopped ¼ cup cream 4 teaspoons O&V Aged Balsamic or O&V Blood Orange Balsamic vinegar * ¼ – ½ cup

  Ingredients   2 lb boneless chicken breasts (cut each breast in half to increase surface area) ½ cup plain, low fat Greek yogurt 3 tablespoons O&V Cajun Paprika Rub

  Ingredients   2 cups matchstick carrots (See Chef Note) 1½ cups sprouted lentils (See Chef Note) ½ cup pitted O&V Kalamata olives, sliced * 4-6 pitted dates, chopped (optional) ¼ cup

  Ingredients   1lb salmon fillet with skin ¼ cup Lemon EVOO + 2 tablespoons * ½ shallot, thinly sliced 1 tablespoon chopped fresh dill 1 ½ teaspoon O&V Mustard Dill Dip

  Ingredients   4 medium sweet potatoes, scrubbed 4 tablespoons Moroccan Spice oil (divided) * Salt to taste 1 cup dried brown lentils or pardina lentils, rinsed 4 cups water 2-3 bay leaves 1

  Ingredients   1 cucumber, deseeded and chopped 1 cup halved cherry tomatoes ½ cup chopped orange or yellow bell pepper ¼ cup finely chopped red onion (optional) ½ cup pitted and

  Ingredients   1 stick butter (at room temperature) ½ teaspoon salt ¾ cup sugar 1 egg, beaten 2 tablespoons O&V Port Wine vinegar or Vin Santo vinegar * 1 ½ cups flour ¼

    Ingredients   14 oz sweetened shredded coconut (See Chef Notes) 2/3 cup condensed milk 2 tablespoons butter, melted ½ teaspoon O&V Melipone Vanilla * ½ teaspoon O&V Amaretto Vinegar * ¼ cup

  Ingredients   1 lb baby carrots, scrubbed and trimmed 3 tablespoons O&V Unflavored EVOO * ½ teaspoon red chili flakes 3 tablespoons O&V Blackberry vinegar * 1 teaspoon cumin powder (See

  Ingredients   3 tablespoons O&V Port Wine Vinegar * 2 tablespoons water 2 rounds of Camembert cheese 4 tablespoons red berry jam (raspberry, red currant or mixed berry) 1 teaspoon O&V

  Ingredients   1 cup whole-wheat flour (see Chef Note) 1 ½ cups all-purpose flour (see Chef Note) ½ cup powdered sugar ½ teaspoon kosher salt ¼ cup cornstarch ½ cup unsalted butter,

  Ingredients   1 ½ lbs baby new potatoes 1 lb green beans (or asparagus), ends trimmed 3 cups chopped cooked turkey or rotisserie chicken 1 ½ cups peas (fresh or

  Ingredients   4 roasted beets or precooked beets from the store (See Chef Note) 2 cups soft goat cheese (12 oz) 4 tablespoons chopped walnuts, toasted (optional) ¼ cup microgreens

  Ingredients   1 ½ tablespoons Unflavored EVOO 1 large yellow onion, chopped 2 tablespoons ginger paste or minced ginger 4-5 cloves garlic, minced 1 ½ lb carrots, chopped 1 ½ teaspoons ground

  Ingredients   2 lbs (I head) cauliflower, cut into bite-size pieces 2 tablespoons O&V Roasted Garlic Grapeseed oil * 1 teaspoon ginger paste or grated ginger 1 teaspoon garlic paste

  Ingredients   1 head romaine lettuce 2 roma/vine grown/heirloom tomatoes, deseeded and chopped 2 avocados, chopped 1 lime zest and juice 1 medium cucumber, deseeded and chopped 1 orange bell pepper, deseeded

  Ingredients   6 tablespoons high quality cocoa powder ½ cup boiling water 2 teaspoon O&V Melipone Vanilla * 1 ½ cups almond flour ½ teaspoon baking soda ¼ teaspoon salt 1 cup sugar 2/3

    Ingredients   1 lb baby carrots cut in half 3-4 cloves garlic 4 tablespoon O&V Unflavored EVOO (plus more for serving) – See Chef Note 1 teaspoon cumin powder ½ teaspoon

  Ingredients   I package clear, edible rice paper sheets (See Chef Note) 1 lb medium shrimp (30-40 count), peeled and deveined (See Chef Note) 1/3 cup fresh cilantro leaves 1/3

  Ingredients   ½ head of green cabbage ½ head of red cabbage 1 yellow pepper, sliced thin ½ red or white onion, sliced thin (See Chef Tip) ¼ cup mayonnaise (See

  Ingredients   2 teaspoons O&V Smoked Paprika * 3 tablespoons dark brown sugar 1 ½ tablespoon chili powder 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon cumin powder 1 teaspoon black

  Ingredients   Polenta Rounds Prepared 18 oz tube of prepared Polenta 2 tablespoons O&V Roasted Garlic Oil *   Shrimp Topping ½ lb medium to large shrimp 1 ½ tablespoon O&V Roasted Garlic

  Ingredients   1 ½ tablespoon O&V Aged Balsamic * 1 tablespoon O&V Marc de Champagne vinegar * 3 tablespoons soy sauce (or tamari) ¾ teaspoon cornstarch 4 tablespoons O&V Roasted Sesame

  Ingredients   2 oz (4 tablespoons) Rum (your favorite brand) 3 oz (6 tablespoons) peach nectar 1 oz (2 tablespoons) O&V Peach-Apricot vinegar * 1 oz (2 tablespoons) O&V Honey

  Ingredients 3 oz (6 tablespoons) Vodka or Gin (your favorite brand) 3 oz (6 tablespoons) pineapple juice 1 ½ oz (3 tablespoons) orange juice 1 oz (2 tablespoons) lime

  Ingredients   1 package vanilla box cake mixture 1 cup (8 oz.) sour cream 4 eggs ¼ cup sugar 1 cup O&V Lemon Olive oil * ¼ teaspoon lemon extract ½ cup O&V

  Ingredients   ½ lb medium shrimp, shelled, and deveined 1 pineapple, cut into chunks (about 3 lbs) 2 English seedless cucumbers 8-10 leaves of Culantro (divided) – See Chef Tip ¼

  Ingredients   1 cup plain Greek yogurt ¼ teaspoon salt 1/8 teaspoon cayenne pepper (plus a sprinkle for garnish) 1/3 teaspoon cumin seeds 1 small tomato, deseeded and diced ½ cucumber, deseeded,

  Ingredients   4 heirloom tomatoes, seeded and chopped 1 tablespoon minced parsley (plus more for garnish) Drizzle of O&V Basil EVOO * ½ small jalapeno pepper, deseeded and minced (optional) Salt

  Ingredients   Vinaigrette (See Chef Tip) 2 tablespoons lemon juice ½ teaspoon red chili flakes 4-5 cloves garlic, minced ¼ cup O&V Unflavored EVOO * ¼ teaspoon salt ½ teaspoon black pepper ¼ cup

  Ingredients   3 ears corn (2 ½ cups) – See Chef Tip 1 orange or red pepper 1 small red onion 1 jalapeno (more for a spicier flavor) ½ cup halved

  Ingredients   1 medium to large Watermelon, chopped into bite sized pieces (about 6-8 cups) 1 ½ cups blueberries, washed 1 ¼ cup crumbled feta cheese ½ cup basil leaves ½

  Ingredients   2 English cucumbers (seedless) 2 Green tomatoes (Zebra tomatoes) ½ cup O&V Castelvetrano Olives * ¼ cup sliced green onions 1/3 cup crumbled feta cheese (exclude to make vegan) 2

  Ingredients   2-3 tablespoons O&V Unflavored EVOO * 1 shallot, minced 3-4 cloves garlic, minced (or 1 ½ tablespoons garlic paste) 2 tablespoons grated ginger (or ginger paste) ½ teaspoon mustard

  Ingredients   ¾ cup all-purpose flour 1 teaspoon baking powder ¼ teaspoon salt ½ cup sugar ½ cup O&V Unflavored EVOO * 2 large eggs 3 tablespoons whole milk 1 teaspoon O&V Melipone Vanilla 1

  Ingredients   2 (14 oz) cans black beans, drained, rinsed and patted dry 1 tablespoon O&V Garlic EVOO * 1 medium yellow onion, finely chopped (about 1 cup chopped

  Ingredients   Balsamic Strawberries 1 cup chopped strawberries 1 tablespoon maple syrup 2 teaspoons O&V Aged Balsamic * 1/8 teaspoon freshly cracked black pepper Fresh Mint to top the berries   Smoothie 1 banana, sliced

  Ingredients   2 chicken breasts 1 large white onion, chopped and then ground in a food processor 2 tablespoons garlic paste (or 8-10 cloves of garlic added to food

  Ingredients   Unflavored Oil for greasing the pan 1 ¾ cup all-purpose flour, more for flouring the pan Zest of 2 lemons 1 cup sugar ¼ cup milk ¼ cup plain Greek

  Ingredients   2 flatbreads, store bought * ¾ cup grated fontina cheese 8 oz mixed mushrooms, sliced (cremini, shitake, oyster and portobello) 3-4 cloves garlic, minced or pressed ½ teaspoon dried

  Ingredients   For Lentil Cakes 1 ½ tablespoons O&V Garlic EVOO (plus more to sauté the cakes) * ½ cup minced yellow onion 1 ½ tablespoon minced garlic (4-5 medium

  Ingredients   For Shrimp 1 ½ lbs medium shrimp, peeled and deveined 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon garlic powder ½ teaspoon O&V Smoked Paprika * ¼ teaspoon cayenne

  Ingredients   3 tablespoons O&V Basil EVOO * 1 lb ground chicken 2 tablespoons minced garlic (about 6-10 cloves) 1 – 1 ½ teaspoon Sambal Olek * 3 tablespoons lime juice

  Ingredients   2-3 tablespoons O&V Lemon EVOO * 4-5 cloves garlic, minced 3 spring onions, white parts sliced (reserve green slices for garnish) – Optional Zest of 1 lemon Juice of

  Ingredients   1 lb red skinned baby potatoes 10 oz haricot verts or thin green beans, trimmed 4 large eggs 4 radishes, sliced 10-12 cherry tomatoes, halved 2 tablespoons capers 1 cup O&V

  Ingredients   ¼ cup O&V Blood Orange oil * ¼ cup Runamok Maple Syrup or honey * 1 cup old fashioned oats 1/3 cup sliced almonds 1/3 cup unsweetened shredded coconut ¼ 

  Ingredients   2 medium Yukon gold potatoes, cubed * 1 medium cauliflower, cut into medium sized florets 1 medium onion, sliced thin 2- 4 green Thai chilies, slit (based on

  Ingredients   4 pieces of salmon (1½ – 2 lb total weight) ¼ cup fresh cilantro, chopped ¼ cup honey 2 tablespoons Asian Sambal Oleak (or Chili Garlic sauce) 2 tablespoons

  Ingredients   2 tablespoons Garlic EVOO * ½ teaspoon cumin seeds 8 fresh curry leaves 1 can chickpeas, drained, rinsed and air dried 1 ½ cups dry roasted peanuts ½ cup finely

  Ingredients   Noodles 3 cups spiralized zucchini noodles 2 cups spiralized butternut squash noodles 1 ½ cups shredded carrots or spiralized carrot noodles 1 cup spiralized or julienned beets 1 cup broccoli

  Ingredients   Vinaigrette ½ cup O&V Basil EVOO * ¼ cup O&V Limoncello vinegar * 1 tablespoon EACH chopped parsley, tarragon, chives 1 teaspoon Dijon mustard 1-2 cloves minced garlic Salt and fresh

  Ingredients   2 teaspoons O&V Unflavored Extra Virgin Olive Oil * 1 cup chopped onion 1 cup chopped fennel 4 cloves garlic, minced 4 cups vegetable broth 1 (28oz) can crushed tomatoes 1-3

  Ingredients   ½ oz dried porcini mushrooms ½ cup hot water 2-3 tablespoons O&V Porcini EVOO or Garlic EVOO * 1 ½ cups chopped onion ¼ teaspoon crushed red pepper 1 cup

    Ingredients   8 oz extra firm tofu, drained and crumbled 1 tablespoon O&V Garlic EVOO (plus some for brushing the baking sheet) * 1 ½ teaspoon garlic powder 1 teaspoon

  Ingredients   4 eggs 1 cup cold milk ¾ cup cold water 1 ½ cups all-purpose flour ¼ cup unsweetened cocoa powder 3 tablespoons granulated sugar ¼ teaspoon salt 1 teaspoon Melipone Vanilla 3 tablespoons

  Ingredients   1 medium white or sweet onion, cut into ½ inch wedges 1 sweet potato, cut into 1-inch pieces 2 carrots, peeled and cut into 1-inch pieces 1 parsnip,

  Ingredients   4 (6oz each) pieces of Salmon, Cod or Tilapia 3 tablespoons Mayonnaise 2 tablespoons Dijon Mustard 1 ½ tablespoon Mustard Dill Seasoning, divided * 1 ½ teaspoons lemon zest

  Ingredients   3 tablespoons Unflavored EVOO 1 teaspoon of ginger, grated 1 teaspoon of garlic, crushed (about 3 cloves through a garlic press) 1 teaspoon ground cumin 1 teaspoon ground coriander 1

  Ingredients   2 cups arugula 1 Naval orange 2 Cara Cara Oranges * 2 Blood Oranges * 2 radishes 4 tablespoons Unflavored Extra Virgin Olive Oil EVOO * Salt & Pepper to taste 1

  Ingredients   4 tablespoons (2 oz) good quality vodka of your choice 2 tablespoons (1 oz) dry vermouth 2 tablespoons (1 oz) O&V Limoncello vinegar * 1 tablespoon (1/2 oz)

  Ingredients   1 – 1 ½ tablespoons O&V Cranberry vinegar * 3 tablespoons Bourbon 1-2 tablespoons Maple Syrup 1 ½ tablespoons Grand Marnier 1-2 orange slices 5 cranberries or sugared cranberries (See

  Ingredients   2 tablespoons Cherry Almond vinegar ½ – 1 tablespoon simple syrup (optional and to taste) 6-8 oz seltzer water, Sprite, Brut or Sec Champagne or Prosecco Maraschino cherries

  Pick a board and then add items in the following order: Cheese: Add a variety of cheese (3-4 types at the most) trying to pick some

  Ingredients   2 cups all-purpose flour 1 teaspoon baking powder ¾ teaspoon baking soda ½ teaspoon table salt 1 cup sugar ½ cup O&V Single Estate EVOO * ¼ cup water 1 teaspoon O&V

  Ingredients   1 cup flour 3 tablespoons unsweetened cocoa powder ½ teaspoon baking powder 1/3 cup sugar 1 tablespoon orange zest 5 tablespoons water (more if needed) 2 tablespoons O&V Blood Orange oil

  Ingredients   2 cans (15 oz each) white beans, drained and rinsed ½ teaspoon O&V Sicilian Dipper mix * 1 tablespoon O&V Unflavored Extra Virgin Olive Oil (EVOO) plus

  Turkey and Vegetable Leftovers   Chop leftover turkey. Heat the chopped turkey with a few tablespoons of Pesto alla Genovese. Serve over leftover veggies and potato or

  Ingredients   2-3 tablespoons Provencal Herb Extra Virgin Olive Oil * 1 shallot, minced 4 cloves garlic, minced 1 medium eggplant, cubed 1 zucchini, cubed 1 yellow squash, cubed 1 red bell pepper,

  Ingredients   1 lb boneless chicken * 2 medium sized onions, roughly chopped 10-12 cloves of garlic 2 tablespoons of chickpea flour 1 teaspoon of turmeric powder 1 teaspoon of red chili

  Ingredients   2 cups red cabbage, shredded 2 cups white cabbage, shredded 1 cup shredded carrots ¾ cup parsley, chopped 1 chopped apple ½ cup glazed pecans ¼ cup dried cranberries Juice of ½

  Ingredients   1 medium cauliflower (about 2lbs) 1/3 – ½ cup Single Estate Olive oil (EVOO) Salt   Aji Verde Sauce ¼ cup mayonnaise or veganaise 2 cups lightly packed cilantro leaves and

  Ingredients   1 package vanilla box cake mixture 1 cup (8 oz) sour cream 4 eggs ¼ cup sugar 1 cup O&V Blood Orange oil plus 1 teaspoon to grease the

  Ingredients   2 Portobello mushroom caps 2-3 plum tomatoes, chopped ¼ cup mozzarella cheese or vegan mozzarella cheese 1/8 cup Black Olives, chopped ¼ cup chopped peppers (yellow or orange look

  Ingredients   I large cabbage, cut into ½ inch thick slices 3 tablespoons Garlic EVOO for brushing * ¼ teaspoon red pepper flakes ¼ teaspoon Sweet or Smoked Paprika * Salt

  Ingredients   Savory Pumpkin Hummus 2 tablespoons lemon juice 2 tablespoons tahini 3-5 cloves of garlic 1 can chickpeas (garbanzo beans) drained and rinsed 1 cup pumpkin puree 2 teaspoons Extra Virgin Olive

  Ingredients   1 lb ground chicken 1 egg beaten 2-3 tablespoons O&V Bruschetta Dry Mix (Original, Formaggio, Picante, Olive)* 2 tablespoons water 4 tablespoons breadcrumbs or gluten-free breadcrumbs 3 tablespoons O&V Garlic

  Ingredients   2 ½ lbs vine ripened tomatoes, cored and chopped 4 one-inch thick slices of ciabatta (or other rustic white bread) 2-3 garlic cloves, chopped 1 tablespoon sherry vinegar

  Ingredients   2 medium zucchini, julienned thin, or spiralized 3 slices bacon, chopped (optional) ** ¼ cup green onions cut into 1-inch pieces 1 cup broccoli florets 1 cup cherry tomatoes 2-3

  Ingredients   4 tablespoons O&V Garlic oil * 1 French baguette cut into 1-inch cubes (6 cups) 1 teaspoon kosher salt 2 large tomatoes, cut into cubes, or 8 oz

  Ingredients   8 oz fresh Lemon pasta or fettuccine * 2 cups fresh corn kernels, divided (about 3 ears of corn) ½ cup 2% reduced fat milk or soy/almond

  Ingredients   Syrup 1/3 cup O&V Peach Apricot Pulp Vinegar * 2 tablespoons O&V Peach Honey * 1 tablespoon finely chopped mint or basil   3 cups Lemon Pound cake cut into

  Ingredients   4 cups hot sliced cooked potatoes (5 medium Yukon Golds) ½ cup chopped celery ½ cup sliced onion 6 strips crisp cooked bacon Salt and pepper 1/3 cup O&V Chardonnay

  Ingredients   2- 2 ½ lbs baby Yukon Gold potatoes, whole or halved ¾ cup sour cream or Greek yogurt ¼ cup mayonnaise 2 tablespoons O&V Tzatziki Herb Mix * 2

  Ingredients   1 ½ lbs red new potatoes sliced ¼ inch thick 1 teaspoon lemon zest ¼ cup fresh lemon juice (2 lemons) ½ cup coarsely chopped herbs: chives, tarragon,

  Ingredients   1 lb cherry or grape tomatoes 6-7 cloves of garlic, peeled and smashed Generous sprinkle of salt Fresh cracked pepper 4-6 sprigs of oregano (divided) 6-7 tablespoons O&V Garlic EVOO 1

  Ingredients   1 fresh pineapple 3 tablespoons brown sugar 1 tablespoon Maple syrup 1 tablespoon O&V Blood Orange oil * 1 tablespoon lime juice Pinch of salt 1 teaspoon chili powder, optional (See

  Ingredients   2 cups rotisserie chicken or cooked turkey or chicken, shredded ½ cup plain yogurt, divided 1 teaspoon curry powder, divided 8 tablespoons O&V Mango Chutney, divided 4 naan flatbreads 2

  Ingredients   2 small heads of Butter Lettuce 1 avocado, sliced 1 green apple, sliced ½ seedless cucumber, sliced 12-16 cherry tomatoes, halved Scallions, sliced 1 cup salted Marcona almonds or cashews, toasted 8

  Ingredients   2 avocados – 1 sliced, the other mashed 1 tablespoon Basil EVOO * 1 teaspoon garlic powder ¼ teaspoon red chili flakes (optional) 2 teaspoons lime juice (divided) 2 cups

  1 oz tequila or vodka 1 oz Citrus Grapefruit vinegar (2 tablespoons) ¼ oz Angostura Bitters (½ tablespoon) – optional ½ oz freshly squeezed Orange juice (1 tablespoon) ½

  Ingredients   1 ½ lbs fresh strawberries, hulled 1/3 cup simple syrup 2 tablespoons lemon juice ¼ teaspoon kosher salt 2 cup fresh basil leaves ½ cup Basil EVOO * 1/3 cup pine

  Ingredients   2 teaspoons O&V Smoky BBQ mix * 1 ½ tablespoons O&V Roasted Garlic grapeseed oil * Additional vegetable oil to grease the grill 1 lb chicken tenderloins I large

Ingredients   16 oz can of chickpeas, drained and rinsed ½ orange bell pepper, chopped ¼ cup chopped red onion 1-2 ribs celery with leaves, chopped ½ cucumber, deseeded and chopped 1

  Ingredients   6 cups cubed whole wheat baguette or ciabatta bread 4-5 teaspoons O&V Basil EVOO ½ cup chopped white onion 1 medium to large red pepper, chopped 5-6 cloves garlic

  Ingredients 1 cup uncooked long grain brown rice 2 cups vegetable stock (or water) 1 teaspoon Extra Virgin Olive Oil ½ teaspoon salt 1 lb medium or large shrimp (peeled

  Ingredients   1 lbs Brussels sprouts, trim ends and halve ¼ cup O&V Lemon EVOO * 2-3 tablespoons O&V Fig vinegar * 1 tablespoon lemon juice 4-6 cloves of garlic, chopped ¼

  Ingredients   3 tablespoons O&V Strawberry Rhubarb vinegar * 1 cup Greek Yogurt ½ teaspoon Melipone Vanilla 1-2 tablespoons O&V Strawberry Honey* (plus more for drizzling) 1-pint baskets strawberries, hulled, sliced Sprig

  Ingredients   1-2 tablespoons O&V Rosemary Oil * 4 x 6oz salmon fillets 4 cloves of garlic, minced 3 teaspoons O&V Rosmarino Dipper Spice (divided)* Fresh cracked pepper to taste ¼ cup

  Ingredients 4 slices whole wheat or multigrain bread, toasted 2 teaspoons Dijon mustard 2 avocados, pitted, peeled, mashed 1 lemon zested and juiced ¼ teaspoon crushed red chili 20-24 spears asparagus 2

Ingredients ¼ cup O&V Blood Orange grapeseed oil* 3 tablespoons O&V Date Vinegar * 1-2 tablespoon Sambal Oleak or Harissa sauce or Sriracha 1 teaspoon lemon juice Salt and Pepper

Ingredients for Shrimp   1 lb medium to large shrimp 1-2 teaspoons Harissa Spice mix * (based on taste and level of heat desired) 1-2 teaspoons garlic powder ½ teaspoon

Ingredients   1 package vanilla box cake mixture 1 cup (8 oz) sour cream 4 eggs ¼ cup sugar 1 cup O&V Single Estate Oil plus 1 teaspoon to grease the

Ingredients ½ cup (1 stick) unsalted butter at room temperature 4 ounces grated Parmesan cheese (1 cup) 2 oz freshly shredded Gouda (1/2 cup) 1 teaspoon minced fresh Thyme

Ingredients 4-5 teaspoons Single Estate Extra Virgin Olive Oil 1 medium white onion, thinly sliced 2-3 garlic cloves, halved 1 ½ lbs asparagus, cut into 1-inch pieces (reserve some

Ingredients 4 fillets of grouper (you can use cod or any other flaky white fish if you prefer) 2 tablespoons Basil EVOO * 3-4 cloves of garlic thinly

Gorgonzola Cheesecake Ingredients 2 (8oz) packages of cream cheese, softened 1 (8oz) package of blue cheese, chopped 8 oz sour cream 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh parsley 2

Stuffed Chicken Breasts Ingredients 4 tablespoons Single Estate Extra Virgin Olive oil 4 chicken breasts 12-16 oz mushrooms chopped 1 tablespoon O&V Tuscan dipper seasoning ** 1 small shallot, minced 5-6 cloves

Cauliflower Steaks Ingredients 1 large cauliflower 2 tablespoons Garlic Olive oil* Salt & pepper to taste 1 teaspoon Garlic powder Chopped parsley, or a spicy/lemony blend of microgreens Sauce Ingredients 1 jar of roasted

Ingredients ½  cup Greek-style Vanilla yogurt (can use dairy-free) 3 tablespoons Lemon Curd* 2 tablespoons Honey* (plus more to drizzle) Sliced Naval oranges, Cara Cara pink orange, Blood oranges Minced

Ingredients ½ lb Penne pasta 2 cups sliced peppers (a combination of yellow, red. orange, purple) 1 white, sweet onion, thinly sliced 2-3 tablespoons O&V Roasted Garlic grapeseed oil** 1