6 slices bacon, cut into 1” pieces 6 tbls FIORE Butternut Squash Seed Oil 2 lbs Brussels sprouts, trimmed & halved                                                        Bourbon Maple Balsamic, if desired                                                Pecan halves, one cup Preheat oven to 375 degrees. Heat large ovenproof skillet on ..read more

One 4 lb. chicken (left whole or cut into 8 pieces) 1/4 cup FIORE Cranberry Orange Balsamic 4 cloves garlic, minced 1 tsp. cumin 3 Tbls. FIORE Harissa Olive Oil 2 Tbls. Dijon Mustard 1 tsp. salt Heat oven to 450 degrees. Mix all ingredients in zip lock bag or mixing bowl, place chicken in that bag or bowl, allowing to marinate for 20 minutes to one hour. Roast chicken in 450 degree oven for 25 minutes, then turn oven down to 350 degrees and cook until internal temperature reaches 165 degrees.   If chicken is browning too quickly, cover lightly with foil for the reminder of cooking time ..read more

  Easy-Peasy!  Scoop your favorite ice cream or gelato into a bowl, open the bottle of FIORE Espresso Balsamic and drizzle!  Soooo delish.  You just won't believe you are eating balsamic with gelato! Enjoy ..read more

Ingredients: (3) 15.5 oz cans garbanzo beans, drained 1/2 cup FIORE Chipotle Olive Oil 1/3 cup lemon juice ¼ to 1/2 cup FIORE Roasted Sesame Oil 2 large cloves garlic 1 tbsp ground cumin 1 tsp sea salt Pita for scooping Directions: Put all ingredients in to bowl of food processor and pulse until smooth. Serve with pita. Enjoy ..read more

32 raw shrimp, 16/20 or 21/25 count, peeled and deveined 2 tsp shallots, minced 2 tsp FIORE Persian Lime Olive Oil 2 tsp FIORE Hickory Smoked Olive Oil 2 tsp FIORE Raspberry Balsamic 1 tsp fresh lime juice Sea salt and pepper Whisk together or shake the shallots, olive oils and balsamic vinegar in a small jar, then set 1/3 of the marinade aside.   Place shrimp in small bowl and pour in the remaining 2/3 of the marinade. Let marinate for 20 minutes. Prepare a hot grill. Skewer the shrimp onto the metal skewers, then grill over hot coals, turning frequently until cooked, about 3–5 ..read more

1 head radicchio, trimmed and cut in half 5 tbls FIORE Rosemary Olive Oil, plus more for drizzling Sea salt and pepper 1 pound asparagus, trimmed and peeled if necessary 1 head Boston or Bibb lettuce, leaves separated 2 tbls pine nuts, toasted FIORE Paradiso Fig Balsamic Fresh baguette, in 1” slices  Preheat a hot gas or charcoal grill. Brush the radicchio with Rosemary Olive Oil and place cut side down on the hot grill, cooking only until grill marks appear. Place asparagus directly on the grill. Remove the radicchio and roll the asparagus over to cook for another minute. Then remove the ..read more

12 Sea Scallops 1/4 cup+ 1 tbsp FIORE Blood Orange Olive Oil 1/4 cup FIORE Summer Peach Balsamic 1/4 tsp Dijon mustard 1/2 Garlic clove, minced 4 tbls Cilantro, finely chopped Sea Salt & Pepper to taste Place olive oil, balsamic, mustard, garlic and cilantro in a blender and puree until smooth. Add salt & pepper to taste. Set aside. Heat 1 tablespoon of the olive oil in a skillet over high heat. Cook scallops until seared, about 2-3 minutes each side. Transfer to serving plate and drizzle with the citrus vinaigrette.  ..read more

One 10 oz. ball of pizza dough, risen at room temperature* Flour for dusting Semolina or cornmeal 1 to 2 tbls FIORE Extra Virgin Olive Oil 1-1/2 tbls FIORE White Truffle Oil 1/2 cup shredded mozzarella/provolone cheese mix 1/8 cup gorgonzola 3 tbls Parmigiana Reggiano Cheese, grated Preheat oven to broil. Place dough on lightly floured surface - gently spread dough with fingertips & sides of hands, keeping as much air in the outer/crust edge as possible. Stretch dough into a 10-inch circle. {Alternatively roll out with a rolling pin.} Sprinkle semolina or cornmeal lightly in bottom of 12 ..read more

2 Boneless chicken breasts ½ cup FIORE Mushroom & Sage Olive Oil 8 oz. sliced portabella mushrooms 2 cloves garlic, diced/pressed Sea Salt & freshly ground black pepper Pasta of your choice 1 package fresh baby spinach 3 tbls Grated (or shaved) Parmigiano Reggiano cheese Sour cream to garnish Heat olive oil in saute pan. Dice chicken and cook in saute pan - add sliced portabella mushrooms and garlic cloves. While chicken is cooking, cook pasta as directed. Drain and drizzle olive oil on pasta. Transfer pasta and chicken ingredients back into pasta pot and mix well. Add fresh spina ..read more

4 thin slices prosciutto (about 1 ounce) 1 garlic clove, finely grated ¼ cup FIORE Extra Virgin Olive Oil Juice of ½ lemon 2 tbls FIORE Cranberry Pear White Balsamic Sea salt & fresh ground black pepper Mixed raw fruits & vegetables (celery, avocado, pears, green beans, cucumber, kiwi), halved, sliced, or wedged Preheat oven to 300˚. Arrange prosciutto in single layer on rimmed baking sheet - bake 20−25 minutes. Let cool, then crush into bits. Whisk together garlic, oil, lemon juice, vinegar in medium bowl. Mix in crushed prosciutto; season with salt & pepper. To serve, spoon v ..read more