Olive Oils, Seasoning Salts/Rubs, Aged Balsamic, Dipping Oils

3 medium yellow squash , sliced on bias
3 medium zucchini , sliced on bias
2 sweet onions , sliced into 1/2 inch thick rounds
2 red bell peppers , stemmed, seeded & quartered
2 Portobello mushrooms , capped and cut in large pieces
4 Roma tomatoes , sliced in 1/2 lengthwise
1 1/2 teaspoons Migliore Classic American Seasoning
1/2 cup Migliore Kettle Roasted Garlic Oil
1/2 cup Migliore Barrel-Aged Balsamic Vinegar

Preheat Grill to High. Place vegetables in a roasting pan with the mushroom caps. Season vegetables generously with Classic American seasoning and toss with the olive oil and balsamic vinegar. Place vegetables, cut side down, on the hot grill and cook for a couple minutes on each side, or until tender and nicely marked by the grill.

Baby Back Ribs

3 racks pork baby back ribs
2 tablespoon Migliore Medium Hot Italian seasoning, or to taste

Rub Migliore seasoning on meaty side of ribs generously. Bake in 225° oven, the bone side down, in a covered roasting pan for 6 to 7 hours. Makes 10 servings.

*You may substitute Migliore Northern Italian seasoning.

Broccoli Salad

    1 head fresh broccoli (approx. 5 cups, cut in bite size pieces)
    8 slices cooked bacon, crumbled
    1/2 cup chopped red onions
    1/2 cup raisins
    1 cup shelled sunflower seeds
    1 cup mayonnaise
    3 tablespoons Migliore Pomegranate White Balsamic Vinegar
    2 tablespoons sugar
    1/2 cup cherry tomatoes, halved

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a medium bowl, combine the broccoli, onion, tomatoes and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours. Before serving, toss salad with crumbled bacon and sunflower seeds. Makes 8 Servings

Caprese

    1 1/2 cups fresh mozzarella cheese
    1/4 cup Migliore Barrel-Aged Balsamic Vinegar
    2 larges tomatoes
    2 cups large basil leaves
    1/2 red onion, finely diced
    1/4 cup Migliore California Extra Virgin Olive Oil
    1 tablespoon dried oregano, crushed
    1/4 teaspoon ground black pepper

Cut mozzarella into 1/4" slices, spread out in bowl, and douse with balsamic. Set aside. Slice the tomatoes into 1/4" thick slices. Arrange on plates. Take a slice of mozzarella and rub both sides into the vinegar. Place on top of a tomato slice. Repeat with remaining cheese. Remove the basil stems, then arrange the basil over the tomato-cheese piles. If you like, your can chop or slice the basil first.

Cheese Balls

    2 cups shredded Cheddar cheese
    1 1/4 cups flour
    1/2 cup Migliore Kettle Roasted Garlic oil
    36 stuffed green olives

Mix cheese and flour - add olive oil, making a dough. Mold 1 tsp. dough around an olive. Place 2" apart on a cookie sheet. Bake at 400 degrees for 15 to 20 minutes. Makes 12 servings

Chicken in Garlic Parmesan Sauce

     2 chicken breast
   *2 tsp. Migliore N. Italian Seasoning
     2 tablespoons Migliore Extra Virgin olive oil
     1 small onion, sliced
     1/4 cup Migliore Garlic Parmesan dipping oil
     1/4 cup dry white wine
     1/4 pound mushrooms (optional)

Pound out chicken breasts to 1/4" thick. Brown chicken, onion & mushrooms in the olive oils - approximately 5 to 7 minutes. Add Garlic-Parmesan Dipping Oil, wine and lower heat. Cook until sauce thickens a bit - up to 15 minutes. Serve with pasta, rice or garlic mashed potatoes! Makes 2 servings.

*You may substitute with Migliore Classic American for a hint of sage flavor.

Garlic Mashed Potatoes

4 large potatoes , Red or Yukon
1/4 cup Migliore Kettle Roasted Garlic Oil
1/4 cup milk
Salt & Pepper to taste

Peel & cut potatoes in quarters (If using red potatoes, you may leave skin on) and boil until you can easily pierce with fork. Drain water from potatoes. Mash (whip or use food processor) potatoes. Add oil, milk and salt & pepper to taste.

Goat Cheese Truffle Oil Crostini

    24 slices baquette bread diagonally sliced into 1/4" pieces
    2 tablespoons Migliore California Extra Virgin Olive Oil
    2 cloves garlic
    8 ounces goat cheese
    1/4 teaspoon black pepper
    1 tablespoon Migliore White Truffle Oil (see instructions below)
    Fresh thyme leaves

Prepare Crostini - arrange bread slices on a baking sheet. Preheat oven to 350°. Brush with olive oil and bake 6 to 8 minutes. Remove from oven and lightly rub the toasted bread with the garlic clove. Cool before adding the toppings.

When ready to serve, spread each slice of toasted bread with a thin layer of goat cheese. Drizzle 3 or 4 drops of Truffle Oil on each toast. Sprinkle pepper over the top and garnish with a few thyme leaves.

Green Salad with Strawberry Balsamic

    1 head iceberg lettuce, (or Spinach)
    2 Roma tomatoes (optional)
    2 avocados
    1/2 cup feta cheese
    6 large strawberries, sliced   (optional)
    1/4 cup Migliore Strawberry balsamic vinegar

Tear lettuce into bit size pieces. Add tomatoes, avocados, feta & strawberries. Drizzle Strawberry balsamic vinegar over ingredients and toss lightly. Makes 10 servings.

*Optional - you can add slivered almonds or candies nuts – Omit tomatoes & avocados.

Ham Baked with Glaze

1/2 cup Migliore Tres Citrus Balsamic Vinegar

1 tablespoon Dijon style mustard

2 tablespoons brown sugar

Cook Ham slow (225 degrees for approximately 8 to 10 hours) with some pineapple juice. 1/2 hour before removing Ham from oven, make a paste with the following ingredients. Spread paste on top of ham. Toothpick pineapples & cherries and return to oven for last 1/2 hour.

Italian Meatballs

1 pound ground beef

1/2 pound ground pork

1/2 cup Parmesan cheese

1/2 cup bread crumbs

1 small bunch parsley , chopped finely

2 cloves garlic , minced

1 egg , slightly beaten

*4 teaspoon Migliore Northern Italian Seasoning

1/4 cup dry white wine (you may substitute with water)

2 or 3 tablespoons Migliore California Extra Virgin Olive Oil

Add all ingredients, salt & pepper to taste and add enough wine and/or water for moisture when mixing. Roll meat balls and brown for a few minutes in olive oil. Then cook with pasta sauce 1/2 hour.

*For spicy meatballs, use 2 tsp. N. Italian seasoning & 2 tsp. Med-Hot Italian seasonings.
** This recipe makes approximately (65) cocktail size meatballs.

Italian Meat Loaf

    4 slices bread, soaked in 1 cup of water
    1 1/2 pounds ground beef
    1 onion, chopped or substitute 6 Tbsp. minced dried onions
    2 Tbsp. parsley, chopped
    1/4 cup grated Parmesan cheese
    1 egg
    *4 tsp. Migliore Northern Italian Seasoning
    1 Tbsp. Migliore Kettle Roasted Garlic Oil
    1/3 cup Migliore Roasted Tomato Balsamic Sauce

Mix all ingredients, except for the Tomato Balsamic. Form meat loaf in a baking dish. Bake at 375 degree for 30 minutes, pour Tomato Balsamic on meat, then bake another 20 minutes. Makes 8 Servings.

*You may substitute Migliore Sicilian Fennel Seasoning

**Optional - You can microwave meat loaf on High for 15 minutes. Then pour Tomato Balsamic on meat and cook an additional 5 minutes on high in the microwave.

Minestrone Soup

1/4 cup Migliore California Extra Virgin Olive Oil
1 (15 1/4-ounce) can kidney beans
1 (15 1/2-ounce) can lima beans
1 (15-ounce) can pinto bean
1 (15 1/2-ounce) can garbanzo beans
1 (28-ounce) can Contadina Contadina Crushed Tomatoes in thick puree
1 (8-ounce) can tomato sauce
1/2 pound ground beef
1/2 pound ground pork
6 cloves garlic
4 onions
1 tablespoon parsley
1 1/2 teaspoons Migliore Northern Italian Seasoning
1 1/2 teaspoons Migliore Medium Hot Italian seasoning
4 sliced carrots
4 potatoes , cubed
3 large celery stalks, chopped
1 pound spaghetti (spaghettini)

Cover bottom of large stock pot with olive oil. Mix well - both Italian seasonings into the pork & beef, then brown the mixture. Chop finely garlic and onions, add to pot & saute onions until soft. Add tomato sauce and crushed tomatoes plus each can filled with water. Add all beans plus each can filled with water. Add the rest of vegetables. Simmer about 2 hours.

Boil pasta, broken in about 2" length. When al dente, drain and add to soup and simmer slowly for 20 minute. Ready to serve.

Olive Oil Cake

    3 large eggs, beaten
    2 cups sugar
    10 ounces Migliore Extra Virgin Olive Oil
    10 ounces milk
    2 ounces lemon juice
    3 teaspoons lemon zest
    2 cups all purpose flour
    1/2 teaspoon baking soda
    1/2 teaspoon baking powder
    1 teaspoon salt

Preheat oven to 350°. Grease a 10 inch pan. Whisk the eggs, sugar, olive oil, milk, citrus juice and zest. Sift the flour, baking soda, baking powder and salt. Mix the dry ingredients into the wet mixture. Whisk until blended. Pour into the prepared pan. Bake for 1 hour. Serves 16

*Variation: Omit lemon zest, lemon juice & Extra Virgin Olive Oil Add 8.45 fl. oz. Migliore California Lemon Extra Virgin Olive Oil and increase milk from 10 oz. to 11.5 oz.

*Variation: Reduce Migliore Extra Virgin Olive Oil to 8 ounces and add 2 ounces of Migliore Tres Citrus Balsamic. This will give you a very robust Citrus flavor!

Crème Fraiche with Flavored Balsamic

    2 cups heavy cream
    3 tablespoons buttermilk
* 3 tablespoons Migliore Blackberry Ginger Balsamic Vinegar

Mix 2 cups heavy cream with the 3 T. buttermilk & Balsamic in a jar, then cover with lid and leave it out on counter, stirring occasionally 6 to 8 hours, at room temperature (70°) for 24 hours. Stir again and place it in the refrigerator 24 hours. Ready to use. Will keep in refrigerator 7 to 10 days. This is great served as a topping with berries and Olive Oil Cake.

* You may substitute with Tres Citrus or Strawberry Balsamic.

Pistachio Pesto

2 1/2 cups fresh basil (2 to 3 cups or 3 to 4 3/4oz. pkg)
6 cloves fresh garlic
1/2 teaspoon salt to taste
2/3 cup pistachio nuts
2 tablespoons grated asiago cheese or manchego cheese
3/4 cup Migliore Calif. Lemon Extra Virgin Olive Oil (3/4 to 1 cup)

Rinse the basil and pat dry. Remove stems and any discolored leaves. Place the basil, garlic, salt, pistachios, cheese, and olive oil in the bowl of a food processor or blender (if using a blender, you may have to do this in batches). Process or blend until you achieve the consistency of a coarse paste. Store, covered, in refrigerator.
Serve over pasta dishes or spread on bread!

Contributed by Recipe Winner Lesley Pew May 2011

Pork Loin with Blackberry-Ginger Balsamic
    5 pounds pork tenderloin
    1 teaspoon rosemary
    2 teaspoons Migliore Northern Italian Seasoning
    2 cloves pressed garlic
    1/2 cup Migliore Blackberry & Ginger balsamic vinegar

Mix spices, garlic & balsamic, hold back 1/4 cup portion for later. Marinade pork in mixture at least 1 hour (or overnight) prior to placing in oven. Bake at 225° for approximately 4 to 5 hours. Take out of oven and drizzle the remaining Blackberry Ginger Mixture over the pork loin, bake an additional 20 to 30 minutes at 450° oven. Remove from oven and let it rest 5 minutes before slicing.

Portuguese Baked Chicken

    2 chicken breasts
    3 tablespoons Migliore Portuguese Linguica seasoning
    Migliore California Extra Virgin Olive Oil

Rub chicken breast lightly with Olive Oil and coat with Portuguese Seasoning (pat on). Place 2 Tbsp. Olive Oil in bottom of baking dish. Bake in "preheated" oven at 450° for 15 to 20 minutes - do not cover or over cook! Serves 2 or 3.

Roasted Turkey and Cornbread-Sausage Stuffing

18 pound fresh Turkey

1/2 cup dry white wine

1/4 cup Migliore Tres Citrus Balsamic Vinegar

Sprinkle/Rub with Migliore Classic American Seasoning

Heat oven to 475°. Remove neck and giblets from body and neck cavities of turkey. Set aside. Rinse turkey, drain and pat dry. Loosely fill neck and body cavities with stuffing (will hold about 4 cups). Fold neck skin over back of turkey and fasten with skewers. Tie legs together with kitchen string.

Place turkey, breast side up, in a roasting pan with cover. Pour wine and orange juice over turkey. Cover & roast at 475° for 20 minutes, then reduce heat to 200° for 30 minutes additional for each additional pound. (You may use a shallow roasting pan and cover with heavy-duty aluminum foil so that it is tightly sealed around the edges of the pan without touching the bird). Begin basting and Start testing for doneness after 8 cooking hours. Insert meat thermometer at least 2 inches into the inner thigh of the bird - should reach 180°. Once done, let rest 20 minutes before carving. Serves 18 to 20 people.

Cornbread & Sausage Stuffing

Cornbread
1 3/4 cups yellow cornmeal
4 slices bacon

1 tbsp. sugar

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1 1/2 cups milk

1/2 cup heavy cream

2 large eggs

Stuffing

*1 pound ground pork

3 1/2 tsp. Migliore Medium Hot Italian Seasoning

2 tsp. dry white wine

2 cups chopped onions

1 1/2 cup celery, chopped finely

1/2 red bell pepper, seeded and diced

1/2 yellow or orange bell pepper, seeded and diced

1/2 green bell pepper, seeded and diced

1/2 cup fresh parsley, chopped

2 tsp. Migliore Classic American Seasoning

1 tsp. fresh thyme, minced

1/4 cup Migliore Tres Citrus Balsamic

2 eggs

For cornbread, heat oven to 450 degrees. Cook bacon until crisp, chop & set aside. Reserve Bacon grease and use to grease 8" baking pan. In large bowl, combine bacon, cornmeal, sugar, baking powder, baking soda & salt, mix well. In separate bowl, whisk together milk, cream & eggs. Add the milk mixture to the cornmeal and blend. Place the empty baking pan in oven, heating until grease just begins to smoke. Pour in the batter and bake until top is brown, 20 to 25 minutes. Cool completely.

Blend pork, Migliore Italian Seasoning and wine in a bowl, then place in skillet, cook sausage until slightly brown, breaking it up with a spoon, about 3 min. Add onions, celery and peppers, reduce heat to medium and continue to cook, stirring occasionally, 10 minutes more. Cut the corn bread into cubes and transfer to a large bowl. Stir in sausage mixture until well combined. Add parsley & seasonings and mix well. In a cup, whisk tres citrus balsamic and eggs until well blended, then stir into stuffing.

Refrigerate stuffing before placing in turkey cavity. Once cold stuff turkey and roast.

Remaining stuffing can be cooked in oven at 350° . Spoon remaining stuffing into well-buttered 13 x 9 inch glass baking dishes. Cover with foil and bake 30 minutes. Uncover dish and bake until crisp , approximately 10 minutes more

Shrimp Scampi (made with Napa Valley Dipping Oil)

    1 1/2 pounds large fresh shrimp (16 to 24 shrimp)
    1/2 cup Migliore Napa Valley dipping oil   (or more depending on shrimp size)
    1/4 cup white wine, optional

Rinse shrimp and marinade (a minimum 1/2 hour up to overnight in refrigerator) with 1/2 cup Migliore Napa Valley Dipping Oil. Heat a small amount of Olive oil in large skillet over medium heat. Add shrimp and wine; cook until shrimp are pink and firm, about 2 minutes on each side. Do not overcook. Serve with pasta. Makes 8 Servings

Strawberry Balsamic Martini's

4 strawberries , cored

1 tablespoon agave or honey

1/4 ounce vodka (or way more!)

1/4 ounce Migliore Strawberry Balsamic Vinegar

squeeze of lime

Blend all ingredients into a blender, except vodka. Pour all ingredients into Shaker, including Vodka, over Ice. Shake & serve. Contributed by Recipe Winner March 2010 - Diane Mooney

Sunday Sausage Strata

1/2 pound ground turkey (pork maybe substituted)
2 teaspoons Migliore Northern Italian Seasoning
2 medium chopped onions
1 medium red bell pepper , seeded & diced
12 eggs
4 cups milk
1 teaspoon salt
1/2 teaspoon pepper
6 cups cubed whole wheat bread (approx 7 slices)
1 Tablespoon Dijon Style mustard
1 1/2 cups grated Swiss Cheese

Blend well the turkey & Northern Italian seasoning. Cook the sausage mixture in a large nonstick skillet over medium heat until lightly browned, 3 to 4 min. Transfer to a plate lined with paper towels to drain. Add onions and bell pepper to pan and cook, stirring often, until softened, 3 to 4 minutes. Meanwhile, Whisk eggs, milk, salt and pepper in a large bowl until blended.

Spread cubed bread in the prepared (coated with Olive Oil) 9"x13" baking dish. Scatter the sausage and the onion mixture evenly over the bread. Brush with mustard. Sprinkle with cheese. Pour in the egg mixture. Cover with plastic wrap and refrigerate for at least 2 hours or overnight. Preheat oven to 350° and bake the strata, uncovered, until puffed, lightly browned and set in the center, 55 to 65 minutes. Let cool for about 5 minutes before serving hot. Cut & serve fresh avocados with strata.