Category Archives: "Recipes"

INGREDIENTS 3 1/2 pounds russet potatoes (unpeeled) 2 shallots (thickly sliced) Salt (to taste) Pepper (to taste) 1/3 cup Mushroom Sage olive oil 1 1/2 tsp dried chervil INSTRUCTIONS Preheat oven to 375º F. Brush a 9-10 inch cast iron skillet with oil. Combine flavoured olive oil, salt, pepper and chervil. Thickly slice shallots. Thinly slice potatoes (I used a mandolin). Place potato slices vertically in

Ingredients 2 pounds boneless, skinless chicken thighs, (breasts can also be used) 2 Tablespoons olive oil 4 ounces sliced mushrooms 3 whole garlic cloves ½ cup chicken broth ½ cup heavy cream 1 teaspoon garlic powder ½ teaspoon salt ¼ teaspoon pepper ¼ cup minced fresh herbs (I used thyme, sage, and rosemary) Instructions In

Ingredients 1 pound new or baby potatoes, scrubbed, halved if large 3 tablespoons Wild Mushroom and Sage olive oil, divided 1 bunch asparagus (about 1 pound), trimmed and cut in ½-inch pieces 4 ounces shiitake mushroom caps or other mushrooms, sliced 1 shallot, minced 1 clove garlic, minced 1 small onion, coarsely chopped ½ cup

Ingredients 1 (16-ounce) package gnocchi 2 tablespoons butter 2 tablespoons mushroom & sage olive oil 1/4 cup white onion, diced 8 ounces cremini mushrooms, sliced 4 ounces chanterelle mushrooms 1-3/4 cups vegetable stock 1 tablespoons fresh sage, chopped, plus extra for garnish 1/2 teaspoon salt 1/4 teaspoon ground black pepper 3 tablespoons grated Parmesan cheese

Ingredients for sautéed mixture: Sausage cut into small chunks 1 onion chopped 1-2 sweet peppers chopped 1 clove garlic finely chopped 1 head broccoli chopped 3-4 mushrooms chopped 1 T The Pinehurst Olive Oil Co. Wild Mushroom & Sage Olive Oil   Directions: Sautee above in iron skillet until onions is transparent.   Ingredients for

INGREDIENTS 1 pound linguine 1 pound large shrimp, peeled and deveined 1 cup reserved pasta water 1/2 cup grated Parmesan cheese Sun-Dried Tomato Basil Pesto 1 jar of the Pinehurst Olive Oil Co. sun-dried tomatoes 1 tablespoon of the Pinehurst Olive Oil Co. Wild Mushroom & Sage Olive Oil 1 cup fresh basil leaves, packed

INGREDIENTS: 8 8-ounce red-skinned sweet potatoes (yams), scrubbed 1 cup dried cranberries 4 tablespoons (1/2 stick) butter 2 large firm but ripe pears, peeled, cored cut into 1/2-in cubes 1 cup pecans, coarsely chopped 4 teaspoons minced peeled fresh ginger 4 teaspoons (packed) golden brown sugar 2 teaspoons plus 1 1/2 tablespoons Cranberry Pear White

Ingredients 1 1/2 cups chicken stock 8 ounces fresh or frozen cranberries 6 tablespoons Cranberry Pear White balsamic vinegar 1/2 cup brown sugar 1/3 cup fresh orange juice 2 teaspoons vanilla extract 2 teaspoons freshly ground black pepper 6 tablespoons walnut oil 1 tablespoon dried crushed red pepper 12 garlic cloves, smashed 12 fresh thyme

Ingredients: WALNUTS 1 heaping cup (130 g) raw walnuts 2 tsp olive or coconut oil 1 Tbsp. (12 g) coconut sugar 2 tsp maple syrup (or agave nectar) Pinch sea salt Pinch ground cinnamon optional: Pinch cayenne pepper DRESSING 1/4 cup Cranberry Pear White balsamic vinegar 1/4 cup Walnut oil 1 shallot, minced Pinch each

Ingredients: 1 tbsp. unsalted butter 1/8 tsp. ground ginger 1/4 of a medium sweet onion, cut in a 1/4-inch dice (can use shallots) 2 tbsp. apple juice 1 tbsp. Cranberry Pear White balsamic vinegar 3/4 cups sugar 1 tsp. lemon zest 1 (12 ounce) package fresh cranberries 1/2 cup pecans, roughly chopped and toasted 2