ARTSY OLIVE ROMA TOMATOES:
4-6 Red Ripe Roma Tomatoes
2 Tbsp Artsy Olive Tuscan Herb EVOO
¼ cup Grated Parmesan Cheese
1 tsp Artsy Olive Sea Salt
Fresh Cracked Pepper
Wash and dry tomatoes. Slice in half, lengthwise. Core the seeds and ribs making a nice “cup” for the delicious cheese to sit!
Set oven to “BROIL”. Crinkle aluminum foil to cover a baking sheet. Place tomato halves on foil and drizzle with EVOO, sprinkle with sea salt, pepper and most importantly…fill completely with grated Parmesan Cheese!!
Place baking sheet in oven, keeping a close eye on them (1-2 minutes).
SO SIMPLE, and SO TASTY!!
Autumn Apple Balsamic Sauce
1 Tbsp minced garlic
2 Tbsp Artsy Olive Sweet Cream Butter EVOO
1/2 cup Artsy Olive Autumn Apple Balsamic Vinegar
1/2 cup red wine
1 1/2 cup chicken stock
1 Honey Crisp apple (or your favorite apple), sliced
1/2 cup golden raisins
Cook garlic and apple in EVOO in a medium saucepan until tender.
Add red wine and chicken stock until reduced, about 5 minutes.
Remove from heat. Add raisins and serve over grilled pork chops.
Great savory dish for those cool fall nights!
CHERRY-CHIPOTLE BEEF RIBS
2-3 pound beef ribs
1/3 cup (+ more for drizzling) Artsy Olive
Black Cherry Balsamic Vinegar
1/3 cup Artsy Olive Smoked Chipotle Natural Flavor Infused Olive Oil
Artsy Olive Sea Salt
Fresh ground black pepper
Pour olive oil and balsamic in a large Ziploc bag. Add
ribs and close. Marinate for 8+ hours.
After ribs are done marinating, preheat a large heavy skillet
over medium heat. Remove ribs from marinade, reserving
marinade for use later. Liberally season ribs with sea salt
and pepper. Sear ribs on all sides and place in crockpot.
Add marinade to ribs. Cook on low for 8 hours. Serve with
an extra drizzle of the delicious cherry balsamic.
PEACHY GARLIC CHICKEN WINGS
4 pounds chicken wings
½ cup Artsy Olive Roasted Garlic Olive Oil
½ cup Artsy Olive Peach White Balsamic Vinegar
Artsy Olive Roasted Garlic Sea Salt, to taste
Preheat oven to 350. Rinse wings and pat dry. Place wings on baking sheet and
drizzle liberally with Roasted Garlic EVOO. Bake 25 min.
Set oven to Broil and bake an additional 5-7 minutes to "crisp the skins". Remove
wings from oven. In large mixing bowl, toss wings in Peach Balsamic and sprinkle with
Roasted Garlic Sea Salt. YUM!!
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