Category: Recipes

Aquafabulous Chocolate Mousse with Blood Orange Olive Oil

Aquafabulous Chocolate Mousse with Blood Orange Olive Oil
This mousse is made with aquafaba, the liquid from Garbanzo beans. No raw egg whites. Absolutely divine with our Blood Orange Fused Extra Virgin Olive Oil
Recipe type: Dessert
  • 6 ounce bittersweet dark chocolate (60 % cacao)
  • 1 can Garbanzo Beans - Aquafaba Liquid Drained into bowl (I used Goya Brand)
  • ¼ teaspoon Cream of Tartar
  • 3 TB organic sugar
  • 2 TB Blood Orange Fused Olive Oil
  • 2 TB Orange zest
  1. METHOD:
  2. Melt chocolate add Blood Orange Olive Oil and Orange Zest mix thoroughly – scrape into another bowl to cool.
  3. Drain “aquafaba” garbanzo bean liquid into a deep medium size bowl. (Put beans aside use in your salads.) Fluff up using electric mixer add Cream of Tartar and slowly cascade the sugar in. Continue to beat on high beat until stiff peaks form. (about 4 – 5 minutes)
  4. Fold cooled chocolate mixture into the meringue. Put in separate bowl – cover and chill up to 2 hours.
  5. Serve in separate small bowls with fresh raspberries and snipped mint leaves.
  6. Option: make raspberry puree with fresh raspberries and Raspberry Aged Balsamic. 1 cup berries and 2 ounces raspberry balsamic blend on high in blender. Drizzle on top of the chocolate mousse. Delicious

Tomato, Artichoke, Olives & Parsley Salad

Tomato, Artichoke, Olives & Parsley Salad
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Total time
Simple Healthy and Delicious. Add a fresh baked bread and your favorite wine with friends. Per La Salute. Original recipe credit to my friend Robyn from Simply Fresh Dinners.
Recipe type: Salad
Cuisine: Mediterranean
Serves: 6
  • 2 - 3 Tomatoes, quartered
  • Artichokes, organic low sodium, halved
  • Olives, quartered ( I used our Olives from Spain fresh tasting no MSG )
  • Fresh Parsley, snipped
  • Dressing:
  • Garlic Infused Olive Oil 3 - 4 ounces
  • Serrano Honey Vinegar 2 ounce
  1. Put prepared tomatoes, artichokes, olives and parsley in a large salad bowl.
  2. Mix Garlic Infused Olive Oil with Serrano Honey Vinegar whisk together to emulsify before drizzling on the salad.

Mushroom Vegetable Medley Soup with Roasted Sweet Potato and Farro






Mushroom Vegetable Medley Soup with Roasted Sweet Potato and Farro
Clean and Healthy full of flavor, color, vitamins, fiber and texture. The roasted sweet potato adds to the comfort food list.
Recipe type: Soup
  • Mushroom Vegetable Medley Soup
  • ½ cup Farro prepared as directed, set aside
  • 1 cup roasted sweet potato (prepare ahead of time)
  • 2 Leeks, sliced thinly, remove the outer layer, use only the white sections
  • 1 cup Portobello mushrooms, diced in chunks
  • ½ cup Shitake mushrooms, sliced thinly
  • 2 TB UP Extra Virgin Olive Oil (Used Coratina EVOO)
  • 1 cup carrots, sliced or cubed
  • ½ cup broccoli florets, cut up small
  • ½ cup cauliflower florets, cut up small
  • ½ cup red cabbage, cut up small sections (save to last for serving)
  • 1 – 2 boxes organic vegetable or chicken broth unsalted
  • 1 - 2 TB Medici Italian Spice Blend (Local Spicery)
  • Fennel Fused Extra Virgin Olive Oil to drizzle on top for serving
  1. Method:
  2. Cook and drain the Farro as directed, keep crunchy tender. Set aside.
  3. Mix the Extra Virgin Olive Oil in with the Medici Italian Spice Blend. Set aside for 5 minutes before using.
  4. Sauté leeks and mushrooms in the UP Extra Virgin Olive Oil & Medici Italian Spice mixture for about 4 minutes.
  5. Add the broth, stir well. Add the other vegetables excluding the red cabbage. Simmer at a low boil for about 6 minutes. Remove from heat keeping the vegetables tender crunchy. Do not overcook the vegetables.
  6. Serving: Add spoonful of roasted sweet potato and Farro into the soup bowl, then add a small spoonful of red cabbage on the top of each bowl served to keep the colors vibrant.
  7. Finally, drizzle the Fennel Fused Extra Virgin Olive Oil on top with a dash of Makai or Flower of the Ocean sea salt to finish.
  8. Option: You can use fresh kale leaves without stems instead or red cabbage. Add the fresh kale on top of the soup before serving.

Rainbow Red Cabbage Salad with Mango and Pistachios






Rainbow Red Cabbage Salad with Mango and Pistachios
Healthy Choices: full of flavor, color, fiber and texture. Per La Salute
Recipe type: Salad
  • Rainbow Red Cabbage Salad
  • 1 cup red cabbage, finely shredded
  • ½ cup carrots, shredded
  • ½ cup broccoli stems, shredded
  • 1 mango, diced (or apple)
  • Juice of 1 lime
  • 3 TB pistachios, walnuts or Macadamia nuts
  • Mix all ingredients together in a large bowl. Add the lime juice on top of salad.
  • Dressing:
  • ¼ cup Persian Lime Infused Extra Virgin Olive Oil
  • Less than a ¼ cup Suzanne’s Signature Blend Sicilian Lemon Coconut Balsamic
  • Add about ½ teaspoon of Makai Sea Salt.
  • Whisk them together well in a small bowl and drizzle on top of the Rainbow Red Cabbage Salad.
  • Options: Roasted Walnut Oil and Red Apple Balsamic using walnuts and apples in the salad
  1. Mix all ingredients together in a large bowl. Add the lime juice on top of salad.
  2. Dressing:Whisk Olive Oil and Balsamic Vinegar together well in a small bowl and drizzle on top of the Rainbow Red Cabbage Salad.

Cranberry Orange Salsa






Photo by Simply Fresh Dinners



Cranberry Orange Salsa
Prep time
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A clean fresh salsa for crackers cheese on top of fish or by itself. A lot of color, flavor and texture to complement your menu. Adding Capizzano Olive Oils & Vinegars. Original recipe by Simply Fresh Dinners and photo credit.
Recipe type: Appetizer
Cuisine: Mediterranean
Serves: 3 cups
  • Ingredients:
  • 1 pound cranberries, washed and drained
  • ⅓ cup real Maple Syrup + 2 TB Capizzano’s Aged Maple Balsamic
  • 3 Tablespoons Zest of an Orange
  • 3 Granny Smith Apples organic, diced into small chunks
  • 2 Oranges peeled, seeded and diced
  • 1 teaspoon Sea Shakes with Cayenne Pepper
  • ¼ bunch of cilantro
  • 6 green scallions, washed and sliced thinly
  1. Instructions:
  2. Put cranberries in food processor – pulse intermittently until chopped. Put chopped cranberries in a large bowl. Add maple syrup mix into cranberries stir well. Cover and let sit at room temperature for 1 hour letting flavors blend together.
  3. Test the flavor, you can add a bit more maple syrup if needed.
  4. Combine remaining ingredients to cranberries and mix well. Chill for an hour before serving.
  5. Serve with crackers, cheeses, on top of fish or just by itself a wonderful complement to your menu.
  6. Mix can be made up to 3 days ahead.
  7. Note: I add the apples into my food processor and pulse into small chunks.

Crustless Quiche with Caraway Tofu Cream


Crustless Quiche with Caraway Creamed Tofu
Prep time
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The original recipe is from the book, True Foods by Andrew Weil MD. I have modified it by using our exceptional quality extra virgin olive oil and aged balsamic vinegar adding a creative flavorful twist.
Recipe type: Brunch Breakfast
Serves: 4 - 6
  • Caraway Tofu Cream
  • Caraway Tofu makes 1 ½ cups
  • 1 package of silken firm organic tofu, cut up
  • 2 tsp caraway seeds
  • 2 tsp fresh grated lemon zest
  • ¼ cup fresh lemon juice squeezed
  • ¼ cup fresh orange juice squeezed
  • 2 TB Blood Orange Fused EVOO
  • 2 TB Sicilian Lemon White Aged Balsamic
  • Quiche
  • 8 large eggs
  • ½ cup milk (I used unsweetened almond milk non dairy alternative)
  • 3 slices rye bread (non gmo) cut into small cubes
  • 3 TB UP Extra Virgin Olive Oil (Don Carlo or Koroneiki)
  • 1 Leek, sliced thinly
  • Asparagus, cut into ½ inch lengths, use tender pieces
  • 4 ounces Mild Gruyere or Manchego Cheese, grated or sliced thinly
  • 1 cup shredded Napa Cabbage
  1. Caraway Tofu Cream:
  2. Put all ingredients in a food processor or blender.
  3. Process until smooth and set aside to stay cold put in the refrigerator until ready to serve.
  4. Store any unused portions up to 3 days.
  5. Quiche:
  6. Oven 375 degrees, preheat
  7. In bowl, whisk the eggs until smooth.
  8. Add milk and mix thoroughly.
  9. Add bread cubes let soak for 3 minutes.
  10. In large oven proof skillet, heat the olive oil on Medium High heat.
  11. Add leeks sauté until softened. Add asparagus sauté for about a minute.
  12. Add egg mixture to leeks and asparagus in skillet. Reduce heat to Medium and stir in Cheese and Cabbage.
  13. Put in Oven uncovered, bake for 20 minutes or until set.
  14. Let rest for 5 minutes before cutting in sections. Servings 4 – 6.
  15. Place quiche on top of tender greens then top the quiche with 1 Tablespoon of Caraway Tofu Cream. Grind a bit of Makai Celtic Sea Salt and Fresh Ground Pepper on top seasoning to taste.
  16. Drizzle a little Extra Virgin Olive oil over the greens.

Mushroom & Veggie Pasta Salad

Mushroom & Veggie Pasta Salad
Prep time
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This salad is full of vegetables you can use whole grains or gluten free pasta. Great fiber, color, flavor and texture using exceptional extra virgin olive oils and spices. This can be served cold or hot.
Recipe type: Entree
Cuisine: Mediterranean
  • 1 Pound 100% Abruzzese Pasta (prepare as directed until tender)
  • Button Mushrooms, washed and sliced
  • Portobello Mushrooms, washed and sliced, cut stem ends off
  • Shitake Mushrooms, washed and sliced, remove stem, use the tops only
  • Small Onion, diced (or thinly sliced red peppers)
  • Green Beans, cut into small pieces, steamed until tender (Options: broccoli or peas also)
  • Carrots, shredded
  • Purple Cabbage, shredded
  • Organic Edamame, steamed
  • 2 -3 TB Garden Gems Local Spicery Spice
  • ¾ cup Capizzano’s Wild Mushroom & Sage Infused Extra Virgin Olive Oil (EVOO)
  • Variations: Garlic, Basil or Herbs de Provence Infused EVOO or a Seasonal Ultra Premium Extra Virgin Olive Oil.
  1. Method:
  2. Mix Wild Mushroom & Sage EVOO and Garden Gem spice together let stand for 10 minutes. Do this while the pasta is cooking.
  3. Drizzle our UP Extra Virgin Olive Oil in a skillet, sauté onions until browned slightly, then add all mushrooms in UP Extra Virgin Olive Oil cook until soft and tender. Cook Green Beans until tender, drain, set aside.
  4. Put cooked and drained pasta in a bowl, add the mushroom onion mixture, then add cooked green beans and other vegetables.
  5. Pour the Wild Mushroom & Sage EVOO – Garden Gem Spice mixture over pasta and veggies. Toss until coated completely. Serve immediately.
  6. Enjoy with your favorite fish and wine. Per La Salute

Walnut Green Bean Spread (Hummus in a Whole New Way)

Walnut Green Bean Spread
Prep time
Total time
A tasty dairy free variation on vegetables or crackers. Serves 6 - 8 Hummus in a whole new way!
Recipe type: Appetizer
Cuisine: Mediterranean
  • Ingredients
  • ½ pound green beans
  • Small onion, thinly sliced (1/2 cup)
  • 2- 3 TB UP Extra Virgin Olive Oil (I used Wild Mushroom Sage Infused EVOO)
  • ¼ tsp. Makai Sea Salt to taste
  • ½ cup walnuts
  • ½ tsp. white miso or 1 tsp lemon juice (I used fresh lemon juice)
  • Fresh ground pepper to taste
  • Red Bell Peppers, diced to garnish top for color
  • Carrots, Celery or red pepper, sliced thinly to use for dipping
  1. Method:
  2. Wash & snip green beans. In medium pan low heat, steam the green beans covered in ½ inch of water until tender, about 10 minutes. Drain. Set aside.
  3. Slice the onion thinly, should be about ½ cup. Heat the EVOO in a pan medium heat. Add onions, sauté for 3 minutes. Add sea salt, reduce heat, and cook covered for 5 minutes or until soft. Uncover, raise the heat to medium high cook for 10 minutes until browned, stirring often.
  4. Grind walnuts in a food processor. Add the cooked green beans and onions process thoroughly. Add miso or lemon juice and pepper process for a few more seconds, until blended. Should be looking like a hummus spread.
  5. Taste and adjust seasoning if needed. Transfer to a glass bowl. Drizzle desired Extra Virgin Olive Oil on top before serving. I used Wild Mushroom & Sage Infused Olive Oil.
  6. Cut peppers, celery and/or carrots in thin pieces or use your favorite crackers to dip into this delicious goodness.
  7. Garnish with parsley or thinly diced red peppers as desired.

Pulled Basil Corn Tomato Pasta Salad – Business After Hours Menu 9/14/16



Pulled Basil Corn Tomato Pasta Salad


Snip fresh basil

Organic Corn (I used garden corn on cob and cut it off the cob)

Fresh tomatoes, cut up

PrimoGrano Pasta 100% Abruzzese cook as directed until tender

Organic Power Green Mixture or fresh Swiss chard

*Robust Ultra-Premium Extra Virgin Olive Oil (I used our “Don Carlo”)

*Local Spicery Italian Herbs

Makai Deep Sea Salt, a dash here and there

*Mix EVOO and Spice together 15 minutes before mixing in to ingredients to let the herb flavor release (all our Spices are non-irradiated, non-GMO and GF).

Toss all ingredients together with EVOO mixture. Serve immediately. Add more vegetables and greens rather than a lot of pasta, 1/2 cup of pasta and lots of vegetables, Bellisimo!

Add your favorite fish and white wine.

The flavors and antioxidant benefits of this southern hemisphere extra virgin olive oil “Don Carlo” are 556 ppm with polyphenol level this is huge!

Per la Salute.

Capizzano Olive Oils & Vinegars Products – Bold words

Portobello Lasagna

Portobello Lasagna
Serves: 4 Servings
  • 4 large Portobello mushroom caps
  • 4 TB Capizzano’s Robust UP Extra Virgin Olive Oil…
  • ¼ teaspoon Makai Deep Sea Salt
  • ¼ teaspoon freshly ground pepper, divided
  • ¾ cup part-skim ricotta cheese
  • 1 cup finely chopped fresh spinach
  • ¼ cup finely shredded Parmesan cheese, divided
  • 2 tablespoons pitted, finely chopped Kalamata olives
  • ½ teaspoon Capizzano’s Italian Herb Local Spicery Seasoning
  • ¾ cup Capizzano’s Pomodoro e Basilico Sauce
  1. Preheat oven to 400 °F. Baking sheet lightly coat with olive oil to prevent sticking.
  2. Place mushroom caps, gill-side up, on the prepared pan. Drizzle each mushroom with about a TB of a Robust Extra Virgin Olive Oil sprinkle with salt and a bit of fresh ground pepper. Roast until tender – 20 minutes.
  3. Meanwhile, mix ricotta, spinach, ¼ cup Parmesan, olives, Italian seasoning and the remaining ⅛ teaspoon pepper in a medium bowl. Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 seconds to 1½ minutes.
  4. When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1 tablespoon sauce into each cap; cover the remaining sauce to keep warm. Mound a good scoop of ricotta filling into each cap and sprinkle with Parmesan cheese. Bake until hot, about 10 minutes. Serve with a drizzle of your UP Extra Virgin Olive Oil and or a spoonful of the Pomodoro e Basilico sauce.
  5. Serve with micro greens and fresh tomatoes, sea salt and a drizzle of our Traditional 18 Year Aged Balsamic.