Cara cara orange and vanilla white balsamic spritzer

1 oz Beaufort Olive Oil Co. cara cara orange and vanilla balsamic 

1/2 tablespoon sweetened ginger puree

4 oz Pellegrino 

Fresh squeezed orange slice

 

Sundried Tomato Hummus

16 oz chickpeas

4 oz drained sun dried tomatoes

2 oz Beaufort Olive Oil Co. basil olive oil

1 oz Beaufort Olive Oil Co. garlic olive oil

 

Pink Snapper ceviche

1 lb Pink snapper filleted, skinned, and diced

¾ cup orange juice, including zest

¾ cup lime juice and zest

½ cup diced of each red onion, red and green bell pepper

3oz Beaufort Olive Oil Co. coconut white balsamic vinegar

¼ cup picked and chopped cilantro

1 tsp cumin

1 tbsp sriracha

Salt and Pepper to taste

Marinate all ingredients 24 hours and finish with Beaufort Olive Oil Co. blood orange olive oil just before serving

 

Pork Chop

2 lb center cut pork chops

½ cup brown sugar

½ cup Beaufort Olive Oil Co. apple balsamic vinegar

Salt and Pepper to taste

 

Sear chops on medium high heat and glaze with sugar and vinegar as soon as flipped.  Reduce heat and continue cooking until glaze is thickened or desired temp is reached.

 

2 peeled and diced Covington sweet potatoes

2 medium diced Vidalia onions

1 tbsp fresh sage picked and minced

Salt and Pepper to taste

Sauté all ingredients on medium low heat using Beaufort Olive Oil Co.  garlic olive oil

 

1 lb blanched broccoli florets

1/2 lb favorite wild mushroom blend

1 bunch of chopped ramp greens

 

Cook all medium low heat using Beaufort Olive Oil Co.  wild mushroom sage olive oil.

 

Lemon Olive Oil cake

1 ½ cup all-purpose flour, plus more for pan.

1 tsp baking soda

1 tsp baking powder

½  tsp kosher salt

3 large eggs

1 cup granulated sugar

½ cup Beaufort Olive Oil Co. Lemon olive oil

Beat yolks and sugar until thick, add Beaufort Olive Oil Co.  lemon olive oil and remaining dry ingredients. Whip egg whites to stiff peaks and fold in gently. Bake at 350’ until golden brown and delicious!