This delicious and hearty fall salad serves as a perfect main or side dish featuring sweet potatoes, yams, beets, and a slightly sweet, fruit vinaigrette. 
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Prep Time:   10 minutes - Cook Time:   50 minutes - Total Time:   60 minutes
Yield: 4-6 People
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Ingredients:
- 1 Sweet Potato (yellow)
- 1 Yam (orange)
- 4 Beets
- 6 Tbsp Blood Orange Olive Oil, divided
- 3 1/2 tsp Sea Salt (Vanilla Bean or Sel Gris), divided
- 2 Tbsp Balsamic Vinegar (Harvest Fig or Honey)
- 8 Cups Spinach
- Pumpkin Seeds or Pecans, for finishing
- Goat or Feta Cheese, for finishing
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Instructions:

1. Preheat the oven to 400 degrees F.
2. Dice the sweet potato, yam and beets into 1/2" cubes. Arrange on a baking sheet and drizzle evenly with 3 Tbsp Blood Orange Olive Oil and 3 tsp sea salt.
3. Roast for 50 minutes, until golden and tender.
4. Meanwhile, make the dressing by whisking together the remaining 3 Tbsp olive oil, sea salt and vinegar. 
5. Arrange a large serving platter with the spinach seasoned with the dressing. Top with the roasted root veggies, pumpkin seeds and cheese. 

What can a Himalayan Salt Plate do exactly and what is it? Salt plates are slabs of Himalayan pink rocks that act as a heating tray for grilling. You can use it to make your chicken, shrimp, fish, etc.
Using salt plates not only add flavor to your food, but it also has its own health benefits. It improves blood circulation, it gives you a healthier libido, provides support to your respiratory functions, aids with blood sugar, and keeps the pH of your body balanced.
HOW TO USE:

• Use double oven-mitts when handling the plate
• Start by heating the block
• Gradual heat is required for the slab of salt to work best
• Put it on the grill for 15 minutes (low heat)
• Bring it up to a medium for 10 minutes
• Raise it to a high for another 10 minutes
• Throw on your meat or vegetable on the plate
• But don’t season the food too much as the salt rock provides that for you

CLEANING INSTRUCTIONS:

• After using the plate, leave it out to cool overnight as the salt plate retains heat for a while
• Run some hot water in the sink, and rinse the plate. Do not soak.
• Scrape off residue with a scouring sponge or metal spatula after removing from water.
• Quickly rinse again in hot water to clean
• Dry with a clean dish cloth whilst being careful as you don’t want it to fall on your foot.
• Let it air dry on the counter.

A refreshing pasta salad using Frantoia Italian Extra Virgin Olive Oil and Wild Garlic Herb Seasoning mixed with fresh veggies, salami and pecorino cheese. 
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Prep Time:  30 minutes - Cook Time:  0 minutes - Total Time:  30 minutes
Yield: 4-6 People
...INGREDIENTS:- 1 Pasta Rock
- 1/2 lb Artisan Pasta
- 1 tsp Mustard
- 1 tsp Herb Seasoning (Wild Garlic or Bruschetta) (Nest)
- 2 Tbsp Vinegar (Prosecco or White Balsamic) (Nest)
- 2 Tbsp Frantoia Italian Extra Virgin Olive Oil (Nest)
- 1 cup Broccoli
- 2 Carrots
- 1/4 lb Salami
- 1/4 cup Pecorino Cheese
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Instructions:

1. Bring a large pot of water to a boil. Once boiling, add a pasta rock for 2 minutes to salt your water then remove. Add pasta and cook until al dente, about 2 minutes short of package directions. Drain the pasta and set aside.
2. To make the dressing, whisk together the mustard, herb seasoning blend and vinegar in a small-medium sized bowl. While whisking, slowly drizzle in the olive oil.
3. Cube into bite size pieces the broccoli, carrots, salami, and pecorino cheese. Toss the meat and veggies with the cooked pasta and dressing.
4. Enjoy this salad right away or give it a chance to marinate by making it a few hours in advance.

A nutritious muffin recipe made with cranberries, pecans and blood orange olive oil. The perfect breakfast meal on the go for the entire family. ...
Prep Time: 15 minutes - Cook Time: 20 minutes - Total Time: 35 minutes
Yield: 1.5 Dozen
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Ingredients:
- 1/2 cup Blood Orange Olive Oil (Nest)
- 1/2 cup Brown Sugar
- 1/4 cup Granulated Sugar
- 1 Egg
- 1 cup Rolled Oats
- 1 cup Greek Yogurt
- 1 cup Flour
- 1 tsp Vanilla Bean Sea Salt (Nest)
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 3/4 cup Dried Cranberries
- 1/2 cup Chopped Pecans
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Instructions:

1. Preheat the oven to 400°F.
2. In a large bowl, beat together oil, sugars and egg.
3. Add oats and yogurt. Stir well until the oats are moist.
4. Add flour, salt, baking powder, and baking soda to wet ingredients. Stir until well blended.
5. Fold in cranberries and pecans.
6. Put in greased muffin tins or cups.
7. Bake for 20 minutes and enjoy!

Nothing like warm Banana Bread with EVOO Butter to kick start your morning breakfast or enjoy as an afternoon treat. 
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Prep Time: 20 minutes  Cook Time: 60 minutes - Total Time:  80 minutes
Yield: 1 Loaf
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Ingredients:
- 1/2 tsp Vinegar (Prosecco or White Balsamic)
- 1/2 cup Milk
- 1 cup Sugar
- 1/2 cup Frantoia Italian Extra Virgin Olive Oil 
- 2 large ripe Bananas
- 2 Eggs
- 1 tsp Baking Soda
- 1/2 tsp Sea Salt (Vanilla Bean or Sel Gris)
- 2 cups All-Purpose Flour
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Whipped Butter:
- 1 stick Butter, room temperature
- 1/2 cup Frantoia Italian Extra Virgin Olive Oil 
- Sea Salt (Vanilla Bean or Sel Gris)
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Instructions:

1. Preheat oven to 350°F. Grease a loaf pan with a drizzle of the Frantoia Olive Oil.
2. Pour vinegar into a ½ cup measuring glass. Add milk to the ½ cup mark. Set aside..
3. In a large mixing bowl, cream together sugar and the Frantoia Olive Oil 
4. Beat in bananas, eggs and vinegar milk, mixing until well combined.
5. Add baking soda, sea salt, and flour. Mix just until combined.
6. Pour into greased loaf pan. Bake until golden brown and a toothpick comes out clean, about 1 hour.
7. To make the Whipped Butter, place stick of butter in a bowl and whip until smooth and creamy, at least 1 minute.
8. While beating, slowly drizzle in the Frantoia Olive Oil.
9. Place in a serving bowl and finish with a sprinkle of sea salt

hese bite size, melt in your mouth appetizers will become your go-to recipe for special events and parties. You can’t eat just one! 

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Prep Time: 15 minutes - Cook Time: 30 minutes - Total Time: 45 minutes
Yield: 4-6 servings
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Ingredients:
- 1 tsp Frantoia Italian Olive Oil
- 2 Tbsp Miscuglio Italian Dried Herb Blend
- 2 cups packed Baby Spinach, chopped
- 1 6oz can Artichoke Hearts, drained and chopped
- 4 Tbsp Cream Cheese, softened
- 2 Tbsp Mayonnaise
- 3 Tbsp Grated Parmesan Cheese
- 1/2 tsp Habanero Heat Sea Salt
- 24 baby Portabello Mushrooms
- Barrel Aged Dark Balsamic Vinegar for finishing (optional)
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Instructions:

1. Preheat the oven to 400°F.
2. In a small skillet, heat the oil over medium heat. Add the Miscuglio and spinach. Sauté until the spinach is wilted, about 3 minutes. Add the artichoke hearts and toss to coat with oil and herbs. Remove from the heat.
3. In a medium size mixing bowl, whip together the cream cheese, mayonnaise, parmesan cheese, and habanero sea salt. Add the spinach mixture and stir well.
4. Clean the mushrooms. Gently remove the stems and gills with a spoon.
5. Arrange the mushrooms on a lightly oiled baking sheet, cap side down. Spoon the spinach dip into each cap.
6. Bake the stuffed mushrooms until tender and golden in color, about 25 minutes. Serve with a drizzle of balsamic glaze and enjoy.

​Enjoy the flavor depth of high quality, sweet balsamic paired in perfect harmony with fresh lemonade. Not only does it look beautiful but it takes your taste buds on an adventure! 

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Prep Time:  10 minutes - Cook Time:  5 minutes - Total Time:  15 minutes
Yield: 1 ½ gallons
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Ingredients:
- 2 cups Sugar
- 2 cups Water
- 1 cup Lemon Juice
- 1 gallon Soda Water
- 1 Tbsp (per glass) Harvest Fig Balsamic Vinegar 
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Instructions:

1. In a saucepan combine sugar and water. Heat until sugar is melted to make a simple syrup.
2. In a large pitcher combine the simple syrup mixture and lemon juice. Stir to combine.
3. Top with soda water.
4. Drizzle 1 tablespoon of Fig Balsamic in the bottom of a glass. Add ice and pour sparkling lemonade over ice. Stir gently and serve with a garnish of lemon!

Let me tell you the secret to holiday baking success: You can fully bake pumpkin pies right now and freeze them to enjoy later. Because of their fat content, fully baked pie crusts freeze beautifully, and the rich custard fillings of pumpkin pie and sweet potato seem as if they were designed for freezing too. There are a few extra steps that make freezing baked pumpkin pies easier, but they aren't any harder than baking the pie itself.

Baking a Pumpkin Pie for Freezing a pumpkin pie destined for the freezer doesn't require a special recipe. You can bake your favorite pie recipe as you normally would, with one suggested exception: Bake the pie in a disposable aluminum pie pan. These pie pans are thinner, meaning that the pie will freeze faster and therefore avoid developing large ice crystals, which can ruin the texture of the pie. Plus you avoid putting your favorite glass or ceramic pie pan in the freezer, leaving it free to bake another pie in before Thanksgiving.

Wrapping a Pumpkin Pie from FreezingOnce baked, cool the pie completely. This will take several hours on a cooling rack at room temperature. Then wrap the pie tightly in several layers of plastic wrap to ensure it is tightly sealed. I like to wrap the wrapped pie in single layer of aluminum foil for extra protection against freezer burn, but this step is purely optional. Freeze the pie completely on a level freezer shelf for up to a month.
​

Thawing a Frozen Pumpkin PieRemove the pie from the freezer and move it to the fridge at least 12 hours before you'd like to eat the pie. Thawing at room temperature can cause the filling to weep, leaving a soggy crust in its wake. A long, slow thaw is the way to go. Occasionally the plastic wrap will leave a few blemishes on the pie post-freezing; cover these with a sprinkle of cinnamon-sugar or a generous dollop of whipped cream.

How To Freeze Pumpkin PieMakes 1 frozen pie, ready for thawing for Thanksgiving Day
What You NeedIngredients
1 fully baked pumpkin pie, preferably in a foil pie pan
Equipment
Plastic wrap
Aluminum foil
Freezer tape
Instructions

1. Cool the pie completely. Cool the pie completely on a wire rack at room temperature. This will take several hours.
2. Tightly wrap the pie. Wrap the pie tightly in a few layers of plastic wrap. An additional wrap of aluminum foil is optional, but recommended.
3. Label and freeze the pie. Label the pie with the freeze date. Freeze on a level shelf until solid.
4. Thaw overnight before serving. Remove the aluminum foil if using and thaw in the fridge overnight, making sure the pie is on a level shelf in the refrigerator as it thaws.

Post from: http://www.thekitchn.com/how-to-freeze-pumpkin-pie-237560#_

For the perfect pie pan at Nest, Emily Henry bakeware:

Ingredients

• 8 slices artisanal crusty bread
• Stonewall Kitchen Roasted Garlic Aioli (or any of our aioli’s)
• 12 slices applewood smoked bacon
• 1 cup fresh baby spinach
• Fresh basil leaves
• 2 heirloom tomatoes, sliced 1/4-inch thick
• 2 avocados, sliced and slightly mashed
• Salt and pepper to taste

​Directions

1. Toast the bread.
2. Cook the bacon until crispy and brown. Set aside on paper towels.
3. Spread aioli on one side of each piece of toast.
4. Divide bacon, spinach, fresh basil leaves and tomatoes on 4 pieces of toast over the aioli.
5. Smash sliced avocado on other 4 pieces of toast. Put the smashed avocado toast on top to finish each sandwich and serve.

Nest is a Stonewall Kitchen retailer!

Ingredients

• 1 (16-ounce) can refried beans
• 1 (4.5-ounce) can chopped green chiles
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 2 avocados, peeled and diced
• 2 Tablespoons fresh lemon juice
• 1 cup Stonewall Kitchen Black Bean Salsa
• 4 scallions, chopped
• 2 cups shredded orange Cheddar cheese
• Blue corn tortilla chips, triangle shape
• Black olives, drained and sliced

Directions

1. Preheat oven to 350° F.
2. In a greased deep pie dish, spread the refried beans and then layer the green chiles.
3. For the next layer combine the sour cream and mayonnaise and spread over the chiles. Continue layering the avocados, lemon juice, Black Bean Salsa, scallions, and cheddar cheese.
4. Bake for 20-30 minutes until heated through and bubbly.
5. Decorate top of dip with three tortilla chips forming the eyes and nose of the jack-o-lantern. Use the sliced black olives to form a mouth.
6. Serve hot with additional tortilla chips.

Nest is a Stonewall Kitchen retailer!