STEP 1 Slice rustic boule into ½ inch thick slices. Toast until golden.
STEP 2 Drizzle with Carapelli Organic EVOO.
STEP 3 Spread with a generous amount of ricotta.
STEP 4 Add strawberries, then top with the desired amount of toasted almonds and shaved dark chocolate.
STEP 1 Dice feta into 1 inch/2 cm cubes.
STEP 2 Place feta into a large jar. Add herbs, lemon zest and garlic.
STEP 3 Top with the Carapelli Organic Extra Virgin Olive Oil.
STEP 4 Place in refrigerator overnight.
STEP 5 Bring it to room temperature 45 minutes before serving.
STEP 6 Preheat oven to 350F/180C.
STEP 7 Place tomatoes in an oven proof tray, drizzle with olive oil and add thyme sprigs and salt and pepper.
STEP 8 Roast in the oven for 1 hour until the tomatoes are burst.
STEP 9 If there are some tomatoes that haven’t burst, prick them with a knife to let the air out.
STEP 10 In the last 5 minutes of cooking the tomatoes, add the bread to the oven to crisp up.
STEP 11 To assemble, add a spoonful of tomato onto the crostini, and top with feta and a drizzle of the herbed olive oil from the jar.
STEP 1 Preheat the oven to 400ºF.
STEP 2 Pierce the sweet potatoes a few times all over with a fork. Wrap each one tightly in a square of aluminum foil, then place on a foil lined baking sheet and bake for 60 minutes or until the sweet potatoes feel soft when gently squeezed. Remove from the oven, unwrap, and allow to cool enough to handle.
STEP 3 While the sweet potatoes are baking, prepare the toppings.
STEP 4 In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the garlic and cook, stirring, for 2 minutes or until a pale blonde color. Add the spinach and beans. Season with nutmeg, salt, and pepper, to taste. Stir until heated through.
STEP 5 In a small bowl stir together tahini, garlic powder, and 1/8 teaspoon salt. Add warm water a little bit at a time, stirring in completely, until the desired consistency is reached, and it becomes a pourable sauce.
STEP 6 Cut a slit down the middle of the sweet potatoes and use a fork to fluff up the inside. Divide the spinach and bean mixture and sun-dried tomatoes evenly over the sweet potatoes, then drizzle with tahini sauce and additional extra virgin olive oil.
STEP 1 Prepare your green beans by removing the ends and washing.
STEP 2 In a large pot, add your green beans and fill with water. Set burner to high and let beans boil for about 20-25 minutes until tender.
STEP 3 Meanwhile, in a bowl, smash your garlic using a pestle or garlic press. Squeeze your lemon and set aside.
STEP 4 Once green beans are tender. Drain and add to bowl with garlic. Begin smashing the beans into the garlic, add in your lemon and olive oil while warm.
STEP 5 Combine breaking the beans apart to allow all the flavor to come through. Season with salt and any additional lemon (to taste).
STEP 6 Serve warm or cold with pita bread. Enjoy!
STEP 1 In a large skillet heat EVOO. Add sage leaves and minced garlic. Saute over medium-low heat until garlic is golden and the aroma of sage is poignant. Remove garlic and sage with a slotted spoon. Set aside.
STEP 2 Cook the diced squash in the infused EVOO and add salt. Turn heat to medium high and cover the skillet. Stir occasionally, until squash is tender and golden. Set heat to low.
STEP 3 Meanwhile, add 1 Tbsp. of EVOO to a medium skillet. Add the onion and sausage and cook over high heat until lightly browned and cooked through. Combine sausage mixture and butternut squash in the large skillet.
STEP 4 In a large pot of boiling salted water, cook the pasta until al dente. Reserve 1 cup of cooking water and drain pasta.
STEP 5 Return the pasta to the pot and add half of the reserved cooking water, as well as the butternut squash and sausage mixture. Then add shredded parmesan cheese and the reserved sage and browned garlic. Stir to combine ingredients until the cheese is melted. Add more water to desired sauce thickness.
STEP 6 Transfer pasta to a serving bowl and serve hot, topped with freshly shaved parmesan, and salt and pepper to taste.
STEP 1 Juice the clementines and the lemon.
STEP 2 Zest the clementines and combine the juice and zest in a medium sized bowl with the honey. Add Carapelli EVOO.
STEP 3 Whisk the mixture and season to taste with freshly ground salt and pepper.
STEP 1 Peel clementines, separate into segments, and place in medium bowl. Add mint, olives, and avocado. Combine ingredients in bowl with the citrus vinaigrette.
STEP 2 Gently toss spring greens with 1 Tbsp. EVOO in another medium bowl. Season to taste with salt and coarsely ground black pepper.
STEP 3 Arrange the clementine, olive, avocado and mint mixture atop the spring greens on a platter. Season to taste with salt and coarsely ground black pepper.
STEP 1 Preheat oven to 425° F.
STEP 2 Chop broccoli florets, keeping the tender stems. Toss in EVOO and season with salt and pepper. Place on cookie sheet and roast until florets are crispy, about 15 minutes.
STEP 3 While the broccoli is roasting, bring a large pot of water to a boil. Add a generous pinch of salt and the pasta. Cook according to package directions. Reserve ½ cup of the pasta water and then drain the pasta.
STEP 4 Toss the hot pasta with the roasted broccoli, sun-dried tomatoes, and ¼ cup of the pasta water. Fold in the mozzarella, parsley, and remaining pasta water as desired. Season to taste with salt and pepper.
STEP 1 Preheat oven to 425° F.
STEP 2 Lightly flour room-temperature pizza dough. Stretch the dough and roll it out until it’s about ¼ inch in thickness. Drizzle and spread EVOO onto stretched dough.
STEP 3 Sprinkle the dough with minced garlic. Drizzle the cream onto the center of the dough and spread to the edges of the dough.
STEP 4 Place prosciutto on crust in the shape of a frame for the eggs. Bake for about 10 minutes until the crostata begins to brown.
STEP 5 Remove crostata from oven, crack eggs on top, and bake again for about 7 to 10 minutes, or until yolks are set at the desired amount of runniness.
STEP 6 Remove crostata from oven and sprinkle parsley on top. Serve warm. Enjoy!
STEP 1 Preheat the oven to 350° F. Heat the EVOO in a medium oven-safe skillet over medium heat. Add the mushrooms, reduce the heat to low, and cook about 10 minutes. While the mushrooms cook, in a separate pan cook cubed pancetta on medium heat until brown. About 5 minutes. Remove extra fat from pan.
STEP 2 Add the arugula to the mushrooms and season to taste with salt. Cook until the arugula is wilted, 1 to 2 minutes. Raise the heat to medium high. Add pancetta.
STEP 3 In a medium bowl, whisk the eggs and milk to combine. Pour the mixture into the pan and let it cook for 2 to 3 minutes to set the base. Sprinkle the crumbled goat cheese on top of the egg mixture.
STEP 4 Transfer the pan to the oven and bake until the frittata is set, 15 to 20 minutes. Let cool for 5 minutes before serving. The frittata can be served warm, at room temperature, or chilled.
STEP 1 Quarter and core the apple, but do not peel. Cut into paper-thin slices with a mandoline or knife.
STEP 2 Pit and halve the cherries.
STEP 3 Toss the apple slices and cherries with the spinach, hazelnuts, and goat cheese in a large serving bowl.
STEP 4 Whisk the vinegar and mustard together in a small bowl. Whisk in the Carapelli Organic Extra Virgin Olive Oil in a slow stream until it thickens into a vinaigrette. Taste and add salt and pepper as needed.
STEP 5 Toss the vinaigrette with the salad and serve immediately.
