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BANANA BREAD WITH WHIPPED EVOO BUTTER

6/18/2018

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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
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SPINACH & ARTICHOKE STUFFED MUSHROOM BITES

6/18/2018

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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.
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SPARKLING FIG BALSAMIC LEMONADE

6/18/2018

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​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!
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