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SMASHED TUSCAN POTATOES 1

8 Yukon Gold potatoes
Extra Virgin Olive Oil
Sea salt & cracked black pepper
Organic grass-fed unsalted butter

Preheat oven to 400 degrees.
Wash and pierce potatoes with a fork. Place onto a baking sheet and bake for an hour or until a fork easily pierces through the skin to the center of the potato. Remove potatoes from oven. Cover with a clean kitchen towel. Pound the potatoes with a mallet to create one thin layer of potatoes, about ½” thick. Remove towel. Drizzle the top with olive oil. Place back into the oven and broil for about 10 minutes. Watch closely so they don’t burn, and let broil until uniformly browned and very crispy. Remove from oven. Add a generous amount of butter, sea salt and pepper.

GRILLED LEMON, RADICCIO & ARUGULA SALAD with Infusio Meyer Lemon Olive Oil and Traditional Balsamic 0



1 pound baby arugula
1 head radicchio
Extra virgin olive oil
Sea salt & cracked black pepper
3 lemons
1 wedge Pecorino cheese, shaved into thin slices
Infusio Lemon Olive Oil
Infusio Traditional Balsamic

Preheat the grill to medium heat.

Chop the radicchio into 8 wedges, keeping a piece of the core attached in each wedge to make sure the leaves stay attached. Slice the lemons into thin slices across the equator of the lemons. Season radicchio and lemons with olive oil, sea salt and pepper. Place the radicchio and lemons onto the grill until nicely browned and caramelized. Time will vary depending upon the heat. Watch carefully and turn as needed. Remove from heat.

Toss the arugula with Infusio Meyer Lemon Olive Oil, sea salt and cracked pepper. Top with the warm, grilled radicchio and lemons. Drizzle with more Meyer Lemon oil, plus Infusio Traditional Balsamic, sea salt and cracked pepper. Place onto serving plates and top with thin slices of shaved Pecorino cheese.

SPATCHCOCK CHICKEN with Infusio Tuscan Olive Oil and Traditional Balsamic 3


1 - 4 pound chicken, back bone removed to make it butterflied flat
Extra Virgin Olive Oil
Sea Salt & Cracked Black Pepper
8 cloves fresh Garlic
Fresh rosemary leaves, chopped
Fresh thyme leaves, chopped
3 Onions (red or yellow)
Infusio Tuscan Olive Oil
Infusio Traditional Balsamic

Preheat oven to 400 degrees.
Slice onions and toss onto a shallow sided baking sheet or roasting pan. Drizzle with olive oil and season with sea salt and pepper. Season underside of the chicken with olive oil, sea salt, black pepper, chopped rosemary and thyme leaves. Place chicken, skin side up, on top of the onions. Season the skin with olive oil, sea salt, pepper, herbs, and chopped garlic.

Roast at 400 degrees for 45 minutes (until a meat thermometer in the thigh reads 160 degrees). Remove chicken from oven and let rest for 10 minutes.

Carve chicken by removing the wings with a small piece of breast meat attached. Remove legs and thighs. Slice breast meat. Serve with a generous amount of browned onions and spoonful of pan drippings. Lastly, drizzle with a touch of Infusio Tuscan Olive Oil and Infusio Traditional Balsamic.

PAN SEARED LAMB CHOPS with ROSEMARY 2

 

This is about as simple as it gets.  A thin, single rib lamb chop, pan seared with excellent olive oil, sea salt, a grinding of black pepper and rosemary. I finish them with a drizzle of Infusio Tuscan Olive Oil with the tastes of garlic, rosemary and basil. So tasty and simple! 

16 rib lamb chops

Extra virgin olive oil

Sea salt and freshly ground black pepper

1 tablespoon dried rosemary

Infusio Tuscan Olive Oil (available at SuzanneSomers.com)

Season the lamb chops liberally with sea salt, freshly ground black pepper, and rosemary. Place a large saute pan on high heat and add olive oil to coat the bottom of the pan. Place the chops flesh side down in a single layer. Do not overcrowd pan.  Sear for about 4 minutes per side until crusty and brown. Turn chops and sear other side. Lastly, prop up chops on the edge to crisp the fat along the bone. Transfer to a serving platter. Drizzle with a small amount of Infusio Tuscan Olive Oil. 

 

ARTICHOKES with GRILLED LEMONS 0

by Caroline Somers

Bruce loves artichokes. It’s probably his favorite food! I have never asked what he uses to season the water, but it makes them extra special. While, he’s never measured, it’s a little of this and a little of that.  The day I made these, they were so spectacular with the long stems, I left the stems on for dramatic presentation. The stems were a little stringy and not really edible, but they sure looked pretty on the platter! 

4 artichokes

10 lemons, halved

2 tablespoons Herb de Provence

1 tablespoon lemongrass

1 tablespoon dill weed

1 tablespoon dill seed

1 tablespoon celery seed

Infusio Meyer Lemon Olive Oil (available at SuzanneSomers.com)

Sea salt

To Prepare Artichokes:

Remove the outer tough leaves of the artichokes. Trim off the tips of the pointy leaves. Trim the stems or leave stems long for presentation. Wash the artichoke, then rub with lemon all over to prevent browning.

Prepare a larger steamer over a pot of boiling water. Add the herbs and spices into the water. Arrange the artichokes in the steamer. Cover with tightly fitted lid. Depending upon size, steam for35-45 minutes or until a leaf pulls off easily and tastes tender.

 

 

To Grill Lemons:

Place the halved lemons onto a hot grill. Cook on all sides, turning until browned all over. 

 

 

To Serve:

Slice the artichokes in half and remove the inner purple leaves and choke, being careful to keep the tender heart in tact. Arrange the halves onto a platter and place a grilled lemon into the cavity of each heart.  Place additional lemons around the edge of the platter.  Drizzle the artichokes with Infusio Meyer Lemon Oil and a generous sprinkle of sea salt.  To eat, squeeze the grilled lemon over the heart and leaves, including the soft pulp. Peel off the leaves, eating the tender edges, and save the beautiful heart for last with a little extra salt and grilled lemon.

 

BABY GEM LETTUCES with GRILLED PEACHES, BURRATA & MARCONA ALMONDS 0

by Caroline Somers

Burrata is like the goat cheese of the 90s! it’s everywhere and I shamelessly love it. Unlike it’s firmer counterpart fresh mozzarella, Burrata is softer, creamier and so delicious. In this salad, I pair it with grilled summer peaches for sweetness and salty Marcona almonds and caramelized shallots. Crisp lettuce, creamy cheese, sweet peaches, salty almonds and shallots… then the combination of Infusio Meyer Lemon Olive Oil and Pomegranate Balsamic makes it absolutely SING!  

4 heads baby gem lettuces, red and green leaf

4 ripe summer peaches, halved and seeded

15 shallots, peeled and thinly sliced 

1 ball Burrata (or substitute fresh buffalo mozzarella)

Sea salt and freshly ground black pepper

Infusio Meyer Lemon Olive Oil (available at SuzanneSomers.com)

Infusio Pomegranate Balsamic Vinegar (available at SuzanneSomers.com)

1 cup salted Marcona almonds

 

 

Wash the baby gem lettuces and arrange in a bowl to showcase the beautiful varieties.

 

 

To Grill Peaches:

Slice the summer peaches into wedges. Place them onto a hot grill, gently turning to char each side of the peach. Remove and set aside in an oven-proof dish. Keep warm in oven 200 degree until ready to serve.

To Caramelize Shallots:

Place a saute pan on medium high heat. Add olive oil to cover bottom of pan, then the shallots. Saute shallots, stirring frequently, until they release all the moisture and begin to caramelize. Turn down heat to medium low and continue caramelizing until they are uniformly brown and candied. The process will take about 30 minutes. Remove from pan, season with sea salt and set aside. 

 

 

To Arrange Salad:

Toss the lettuce with Infusio Meyer Lemon Olive Oil, then season and sea salt and freshly ground black pepper. Arrange onto individual serving plates. Gently slice or break the burrata into 6 pieces and place a nice dollop on top of the lettuce.  Arrange 3-4 hot grilled peaches on the side of the burrata. Season the cheese with additional salt and pepper. Drizzle the Infusio Pomegranate Balsamic over the top of the lettuce, cheese and peaches. Sprinkle with Marcona almonds and caramelized shallots.