Ingredients for the Pot Pie: 2 cups sliced carrots, diced 1 cup chopped celery 1 large yellow onion, diced 1/2 cup peas 1 cup yellow potatoes, diced and microwaved for 3 minutes 2 cups cooked diced skinless chicken 1/2 cup all-purpose flour  1/3 cup North Conway Olive Oil Company Wild Mushroom & Sage Infused Olive Oil 3 cups chicken stock or broth 1 cup heavy cream or milk 1 teaspoon fresh thyme leaves Salt and pepper to taste Directions: Grease a 13" x 9" baking pan or casserole dish. Heat a large, heavy-bottomed pot over medium heat. Add the Wild Mushroom & Sage Infused Ol ..read more

Explore the magic of fall with our Roasted Delicata Squash Salad. This seasonal delight features roasted delicata squash, baby arugula, spinach, tart apple, dried cranberries, and crumbled chevre cheese. Drizzled with a luscious Lychee Balsamic Vinaigrette, this salad is a burst of sweet, savory, and nutty flavors. Topped with toasted pumpkin seeds, it's a visual and culinary masterpiece. Elevate your autumn meals with this recipe that's as delicious as it is beautiful. INGREDIENTS FOR THE ROASTED DELICATA SQUASH 1 delicata squash, 1 to 1.25 pounds 1 tablespoon Ultra-Premium Extra Virgin Olive ..read more

For The Crust 2 cups white whole wheat or all purpose flour 1 teaspoon salt 1/2 cup fruity, very fresh extra virgin olive oil 1/2 cup ice cold water Preheat the oven to 375. Combine the flour and the salt in the bowl of a food processor. Pulse to combine. Blend the ice water and the extra virgin olive oil together well. Pour in to the food processor and pulse a few more times until the mixture comes together. On a floured surface roll out the dough and fit in to a 9" diameter pie or quiche pan. For the Quiche Filling 8 large eggs 1 -1/2 cups heavy cream 1 teaspoon kosher salt 2 packed cu ..read more

Ingredients 1/3 cup loosely packed fresh flat-leaf parsley leaves 1/4 cup NCOO Neapolitan Herb Dark Balsamic 1/4 cup NCOO extra virgin olive oil + 2 tablespoons Kosher salt and freshly ground black pepper to taste 1 medium eggplant (3/4 pound), peeled and sliced about 1/3" thick In the bowl of a food processor or blender add the oil, vinegar, parsley, salt, and pepper. Pulse to finely chop the parsley. Pour into a bowl and reserve. Preheat an outdoor charcoal or gas grill or a grill pan until smoking hot. Brush the eggplant slices on each side with olive oil and then arrange the slices on ..read more

INGREDIENTS 1 sweet or sour baguette (torn in to pieces) 2 pounds sweet, perfectly juicy heirloom tomatoes, diced 1" 1/2 cup pitted olives, your choice on variety 1/2 cup torn basil leaves 1/4 cup torn flat leaf parsley leaves 8 oz. mozzarella fresca (you guessed it... torn) 1/4 cup freshly grated Pecorino 2 tablespoons NCOO Basil Olive Oil Dressing 1/3 cup NCOO Mild EVOO 3 tablespoons NCOO Oregano White Balsamic 1 teaspoon flat leaf parsley, finely chopped 2 garlic cloves super finely minced fresh ground pepper 1/2 teaspoon of sea salt INSTRUCTIONS Preheat the grill or your bro ..read more

INGREDIENTS 16oz of penne pasta or pasta of your choice 1 cup dried mushrooms such as shitake, porcini, and morel 1 cup heavy cream 3 tablespoons NCOO Mild Extra Virgin Olive Oil 1/3 cup dry Marsala wine 1/2 cup reserved mushroom stock (soaking liquid) 2 tablespoons NCOO Traditional Style Balsamic Condimento 1 large shallot, sliced thin 1 medium red onion, sliced thin 1 – 2″ sprig of fresh thyme, leaves only kosher salt and fresh ground pepper to taste Grated Pecorino Romano cheese DIRECTIONS Place mushrooms in a small bowl and pour one cup of boiling water over the mushrooms and ..read more

INGREDIENTS 1 cup of chopped white mushrooms 2 tablespoons of NCOO Milanese Gremolata Olive Oil 1 teaspoon of soy sauce 2 grated garlic cloves 1/2 teaspoon of lemon zest 1 package of 12 oz - refrigerated gnocchi 1/4 cup of chopped parsley thinly sliced scallions - white part for garnish Kosher salt & pepper 1 tablespoon of a Medium intensity NCOO Ultra Premium Certified EVOO DIRECTIONS In a nonstick skillet over medium heat cook the white mushrooms in the Milanese Gremolata Olive Oil until golden (8-10min), stir in soy sauce, grated garlic cloves and lemon zest; transfer to bowl and s ..read more

INGREDIENTS 1⁄4 cup NCOO Butter Infused Olive Oil 1⁄4 cup lemon juice 2 tablespoons Worcestershire sauce 2 tablespoons soy sauce 1⁄4 cup NCOO Oregano Fused Olive Oil 1 teaspoon garlic powder 6-8 pieces of chicken, drumsticks, thighs, wings DIRECTIONS Preheat oven to 375 degrees F Combine the melted Butter Infused Olive Oil, lemon juice, Worcestershire sauce, soy sauce, Oregano Fused Olive Oil and garlic powder. Mix well. Place chicken in an ungreased 7x11 inch baking dish. Pour the butter/oregano olive oil mixture over the chicken. Bake in the preheated oven for 15 minutes. Baste juices over ..read more

INGREDIENTS 5 large egg yolks 2/3 cup + 2 Tbs. granulated sugar 16 oz. mascarpone - softened 1 cup heavy whipping cream 1/4 cup sweet Marsala wine 3/4 cup strong brewed coffee or espresso 24 lady fingers 3 tablespoons rum 3 tablespoons NCOO Espresso Balsamic 1/3 cup ground chocolate DIRECTIONS Whisk 1/3 cup of sugar with egg yolks for two minutes until light yellow and tripled in volume. Place the egg yolks in a large heat proof bowl set over a medium saucepan of simmering water. Add the Marsala and continue whisking constantly for about five minutes or until the temperature of the mixture r ..read more

INGREDIENTS 2 cups of NCOO Peach White Balsamic 1 cup of fresh strawberries roughly chopped- smashed Ingredients when serving: 1 cup of fresh strawberries sliced 1 lemon thinly sliced Fresh mint leaves 8 cups of chilled sparkling water or seltzer water In a 1 liter mason jar or container add the strawberries, pour Peach White Balsamic and refrigerate for at least an hour or up to four hours. The longer it sits, the more pronounced the flavor of the infused fruit will be. Strain, keep in a tightly sealed container and refrigerated up to two months. To serve, add 1-2 tablespoons of shrub for e ..read more