Dilly Shroomy Eggs

Use eggs as your mainstay protein for any meal.

dilly shroomy eggs.jpg

Why limit omelettes to breakfast, with rich hearty mushrooms, they will certainly fill your palate and tummy for any meal.

1. Slow cook mushrooms. We used cremini and shitake. The shitake are more chewy but add richness of flavor. The cremini will spill out lots of juice and help create sauce. Cook in EVOO over low heat until fork tender, brown and crispy. Use water to deglaze the pan as needed. When cooked, finish with a generous dousing of dill olive oil and a drizzle of traditional white balsamic and cook until coated.
2. A bit of cheese. Crumble some chevre goat cheese on the mushrooms while still warm in the pan. The cheese will get nice and soft.
3. Make a dill sauce. Combine Greek yoghurt, lemon juice, a bit of salt and dry dill.
4. Make your omelette. We recommend the freshest cage free eggs you can get. 
5. Assemble. Fill omelette with the mushrooms, top with sauce and dust with chopped parsley for color.

Rich umami flavors will satisfy your cravings.

Three Biotics Soup

Three healthy biotics in one soup ... celery, rosemary and yogurt! 

celery yogurt soup.jpg

Celery with its very high fiber is a good pre-biotic - even beneficial when souped! There is evidence that the oils of certain herbs (including rosemary) are also feeding that gut healthy bacteria. And yogurt with its active "good bacteria" adds to a healthy gut environment.

1. Wash all of a large stock of celery including the leaves and cut in large chunks. Reserve a few ends for garnish.
2. Place celery in a soup pot and just barely cover with 1/2 water and 1/2 vegetable broth.
2. Bring to a boil, reduce to simmer, and cook slowly until celery is fork tender. (Add water if liquid runs very low.)
3. Place 1/2 of the cooked celery and broth in a blender with 1/2 cup of Greek style yogurt and two tablespoons of enFuso rosemary olive oil. Blend until smooth.
4. Repeat step 3 with second 1/2 of cooked celery and broth. 
5. Serve warm with a dollop of yogurt, fresh cracked pepper, and leafy celery for garnish.

A satisfying lunch when served with hearty whole grain bread or a good starter for a healthy dinner.

Lavender Lamb Burger

Surprising twist on a classic food...

lavender lamb burger

This floral burger bomb rocked my world. I am now hooked on lavender!

Blend 1 lb of ground lamb with a generous helping of herbes de provence and a tablespoon of lavendar olive oil. Form into two 1/2 lb patties. Cook on a stove top grill pan.

While cooking ...
1. Halve two whole grain kaiser rolls, brush liberally with extra virgin olive oil and then lightly with lavender olive oil. Convection bake in 400 degree oven until top is crispy and golden.
2. Blend a teaspoon each of herbes de provence and lavender olive oil with 1/4 cup mayonnaise and 1/4 cup Greek style yogurt.
3. Cut a ripe avocado into slices and set aside some fresh greens (arugula for us).
When burgers are flipped and almost cooked place a slice your favorite white cheese (we used cave aged Manchego) to melt.

To plate, put burger on crispy bun spread with lavender sauce, layer on avocado, a dollop of your lavender sauce, and greens.

Wow ... just wow!

Floral Salad with Hibiscus Dressing

A country garden on your plate...

floral salad with hibiscus dressing

The first question that may pop up is where to buy edible flowers. I purchased mine at the Sunday farmer's market where I work. Hopefully there is a market near you but if not,try Gourmet Sweet Botanicals which sells them online.

1. Mix your edible flowers with your favorite baby spring greens like red and green leaf, arugula, chard, kale, radicchio and frisee.
2. Using a whisk, blend equal parts lemon olive oil and enfuso hibiscus white balsamic vinegar until creamy and emulsified.
3. Plate your salad with brie cheese and toasted artisan whole grain bread.
4. Drizzle on dressing and add fresh cracked pepper to taste.

This salad is sure to please the palate and the eye. Finding edible flowers takes a bit of extra work, but if you want to make an impression, this is the way to go.

As an alternative, add color to your greens with fresh summer berries and then top it with your hibiscus dressing.

Thai-FUSION: Chili-Ginger Infused Pasta

Ginger Balsamic along with "what's in the fridge" were my inspirations for dinner one night that was even better than I imagined.

"What's in the fridge" means that I look at the odds and ends of veggies in my crisper and say, what can I make with that? For this recipe I had the following (but feel free to substitute whatever is in your crisper!)

  • Regular cabbage
  • Purple cabbage
  • Some tri-color carrots
  • Some diced splines from Kale (yes I save the splines and find a use for them later)

The remaining ingredients are:

  • Thin spaghetti pasta
  • enFuso Chili Cilantro Olive Oil
  • enFuso Ginger Balsamic
  • enFuso Estate Blend Extra Virgin Olive Oil
  • Cashews (diced)
  • Fresh mint (diced) - I have in my herb garden (optional but better with this)
  • Kosher salt

I slow saute'd all of the veggies (also called "sweating") in enFuso Chili Cilantro olive oil. I used my favorite heavy weight every day pan by All Clad. I recommend heavy pans for this purpose. As the veggies started to slowly break down and caramelize the sweet aroma of cilantro filled my kitchen.

When I saw that I was really getting some caramel brown sweet clusters on the bottom of the pan, I brought out the enFuso Ginger Balsamic, the other primary inspiration. I generously doused the cooking veggies with it, de-glazed the bottom of the pan to get up all of the goodies, then covered the pan and allowed the balsamic to glaze the veggies and begin to make a sauce as they further broke down. I let it cook about another 10-15 minutes. Just before serving I added a pinch of Kosher salt to taste and stirred it in. When the veggies were ready to go, they were soft to the tooth with bits of brown caramelization and plenty of ginger glaze.

Meanwhile I cooked some thin spaghetti pasta. I like the Barilla protein plus pasta as this is a vegetarian dish and needs some protein augmentation. After cooking and draining. I lightly coated the pasta with some extra virgin olive oil.

 I plated the dish like this ...

I put the spaghetti on the plate and made a hole in the center. I filled the hole with the rich spicy gingered veggies. Then I topped it with chopped cashews, diced fresh mint, a final drizzle of enFuso Ginger Balsamic, and sprig of fresh mint.


To eat it I ran my knife through the pasta to bring all of the flavors together. What a treat! I certainly consider this a fusion dish. I loved all of the flavors going on. The sweet yet tangy and spicy caramelized veggies were so good and the pasta was the perfect complement. The cashews added the needed richness while the mint gave a fresh finish.


So many great flavors jumping in the mouth! This one was a winner.

Pumpkin Cookies with Balsamic Cream Filling

I found this cookie recipe online. The cookies are cake-like and perfect for frosting filling. I modified the frosting to my own style since I love to flavor frosting with different balsamic vinegars for a sweet and savory balance. The result is light and fluffy and flavorful without being too sweet or filling.

pumpkin cookies - main photo

Cookie Ingredients

  • 6 tablespoons unsalted butter at room temp.
  • 2/3 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 cup canned pumpkin puree
  • 1 teaspoon vanilla
  • 2 large eggs
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon kosher salt

Frosting Ingredients

  • one 8 oz package of cream cheese
  •  ½ stick of butter
  • 1 cup of powdered sugar
  • ¼ cup of harvest spice balsamic vinegar


  1. Heat oven to 375 degrees
  2. Cream butter, brown sugar, and white sugar until smooth.
  3. Add pumpkin, vanilla and egg and beat until combined.
  4. Combine flour, baking powder, baking soda, pumpkin pie spice, and salt.
  5. Slowly add flour mixture to wet ingredients, beating on medium to low speed until fully mixed.
  6. Spoon heaping spoonfuls of mixture onto baking sheet with parchment.
  7. Dough will be sticky.
  8. Bake until puffed and golden, about 10 minutes.
  9. Allow to fully cool.
  10. Make frosting by beating all ingredients until creamy (see photo below)
  11. Cut cookies in ½ and fill with frosting. (see photos below)
  12. Drizzle with glaze made from powdered sugar liquefied until thick but runny with lemon juice. Drizzle with more balsamic (optional). Dust with more powdered sugar.
Frosting should be spreadable and very creamy.

Frosting should be spreadable and very creamy.

Cookies are cake-like. Use a serrated knife to cut.

Cookies are cake-like. Use a serrated knife to cut.

Be generous with the frosting filling, more is better!

Be generous with the frosting filling, more is better!

Winter Squash with Caramelized Goodies

Apples, nuts and squash - it's like a winter wonderland! Any way you put these together it's gonna be good. There are so many different winter squashes, this one uses an acorn squash but butternut or other similar squash will do just as well. And there are different goodies you can caramelize, different nuts and different veggies. This recipe shares one version I made recently, but feel free to make your own substitions!

One suggestion: To make the squash easier to work with, microwave it for about 3- 5 minutes on medium heat and allow to cool. It is easier to cut or peel after that.

Acorn squash, halved, cored and ready for baking.

Acorn squash, halved, cored and ready for baking.

The first step is to bake the squash. An easy way is to cut it in half, remove the seeds, place it in a baking dish face down with about 1/2 inch of water and cover it with foil. Bake in a 400 degree oven about 45 minutes or until soft when pierced with a  fork.

While my squash was baking, I made my heavenly caramelized saute using the following:

  • One large apple, diced (any kind will do!)
  • One small white onion, diced (a yellow onion would also work and you could add other veggies too like diced brussel sprouts or celery)
  • Raw walnuts diced to produce about 1/2 cup (pecans or even pine nuts would also work)
Apples, Onion, and Walnuts ready to slow cook in a heavy pan.

Apples, Onion, and Walnuts ready to slow cook in a heavy pan.

To caramelize, you need a heavy baking pan. My absolute favorite is "All Clad" but any heavy pan will do. The trick is to cook slowly and allow the caramelization to happen. I usually use a technique called "sweating" the veggies which gets the juices out and softens them . 

I put the pan on low heat and liberally coated it with extra virgin olive oil and then added just a pat of butter for extra flavor. Once the butter melted, I added the veggies, a few pinches of kosher salt, turned on some music, and watched and occasionally stirred until everything started to get nice and soft.

Then I did an important step: once the veggies started to soften and get translucent, I added 1/2 cup of Apple Cinnamon Balsamic Vinegar and let it cook down with the veggies as I occasionally stirred. That really finished it off to create create sticky, sweet, yummy goodness full of flavor. When you are done it should look like this ...

The finished product of the caramelized apples, onions and walnuts with Apple Cinnamon Balsamic Vinegar

The finished product of the caramelized apples, onions and walnuts with Apple Cinnamon Balsamic Vinegar

When your squash is baked, scoop it out of the rind (an ice cream scooper works great!) into a large bowl. I mashed my squash with a potato masher and ... surprise! some garlic olive oil. The garlic and sweet apple made a surprising contrast that just finished off the recipe perfectly.

Cooked squash mashed with Garlic Olive Oil

Cooked squash mashed with Garlic Olive Oil

And last step, mix it all together .... and eat!

Winter squash final

Happy winter wonderland.

Anne's Famous Smoky Dressing

At the Farmers' Markets, many of you have asked me to relay my recipe for this dressing. After repeating it about 100 times, I  decided it would be much more efficient to just add it to this blog!

What you will need:

  • 1 part cup enFuso Smoked Olive Oil
  • 1 part enFuso Extra Virgin Olive Oil
  • 1 part enFuso Fig or Strawberry Balsamic
  • 2-3 cloves of garlic, finely chopped
  • 1 teaspoon of Dijon mustard
  • Fresh ground pepper and salt to taste

I use any bowl or dish good for whisking. You simply combine all of the ingredients and whisk together. Then done! It is a basic vinaigrette but the smoke makes it taste earthy and very rich. It's so easy – I just make enough each night for my salad so it is always fresh.

Smoky Apple Vinaigrette + Bacon Salad

Our friends Adam and Joanne of Inspired Taste came up with these great recipes.

According to Adam and Joanne, "We are big fans of homemade salad dressing. It’s quick, easy and so flexible. Our basic recipe is to combine vinegar + Dijon mustard + something sweet + olive oil. For this, we went with apple cider vinegar and maple syrup then instead of using regular olive oil, we used a smoked olive oil. It adds a great backbone to the dressing and works so well with the bacon."

Photo credit: inspiredtaste.net

Photo credit: inspiredtaste.net

What you will need (for the dressing):

Whisk together!

What you will need (for the salad):

  • Butter lettuce
  • Baby romaine
  • Cooked bacon
  • Poached egg
  • Smoky vinaigrette dressing

Toss it all together and enjoy!

Smoky Sun Dried Tomato Hummus

This quick and easy recipe came from my daughter, Taryn. She is an amazing cook and into super healthy foods.

Photo Credit: Elephantjournal.com

Photo Credit: Elephantjournal.com

What you will need:

Place everything in a food processor and mix. Enjoy with crackers, bread, pita chips, veggies, and more!

Smoked Turkey Meatloaf

This recipe comes from our caterer friend Rich, who owns a cafe in Costa Mesa and plans to be using enFuso Smoked Olive Oil to enhance many of his recipes. The first one he offered is his healthy turkey meatloaf. We tested this recipe at home, and it's delicious!

What you will need:

  • 1 package lean ground turkey (20-24 ounces)
  • 1 bell pepper, chopped
  • 1/2 onion, chopped
  • 2 cups of bread crumbs
  • 1/4 cup ketchup
  • 1/8 cup mustard
  • 3 tablespoons enFuso smoked olive oil (Rich prefers our Buttery Late Harvest, but any will work)
  • Salt and pepper
  • 2-3 shakes Worcestershire sauce
  • 1-3 celery stalks, chopped (optional for extra crunch)
  •  A pinch of dried or freshly chopped herbs, such as thyme or rosemary

Place all ingredients in a large bowl and mix together. Form into a loaf and then place on an open pan or on a grill over an open pan. This is important because it will allow any grease or fat  to render and drain versus having it cook in its own fat. Bake at 400 degrees for 50-60 minutes until center measures 155-160 degrees. Remove from oven and allow to rest for about 10 minutes. Slice and serve.

Optional notes: If you want a less crunchy meatloaf, you can saute the veggies first. You can also create a nice glaze using ketchup, a little Worcestershire, a little brown sugar and then brushing the top of the loaf before baking.

Smoky Roasted Potato Salad

Perfect for a summer BBQ!

What you will need:


Roast the potatoes: Wash and cut the potatoes into bite size cubes. Toss with Extra Virgin Olive Oil. Sprinkle with salt and pepper. Place in 425 degree oven to roast. Once potatoes are tender (check with a fork), remove them from the oven and place them on a paper towel to drain and cool.

Prep veggies: Chop red, yellow, and orange bell peppers to bite size pieces and set aside. For the added crunch, chop celery and green onions. Mix together.

Prep fresh garlic: Use 4-5 large cloves. Peel, mince, and set aside.

Smoked dressing: Use 2 parts Extra Virgin Olive Oil, 1 part Strawberry Balsamic, and 2 tablespoons of Smoked Olive Oil. The amount of dressing you need depends on the size of your salad so scale it as you need to. Whisk until fully mixed. Add 1-2 tablespoons of tangy, brown mustard along with salt, pepper, and freshly minced garlic. Whisk again.

When the potatoes are fully cooled, place them in a large mixing bowl. Add your chopped veggies, a tablespoon or two of capers, pimentos, and your smoky dressing. Toss the ingredients and then salt to taste.

Smoked Chocolate Caramels

This recipe was invented by our friend Emily Stoffel of The Pig and Quill.

Here is how she describes it:

“Sweet, smoky, salty — I won’t lie, this caramel tastes a bit like candied barbecue sauce, but in an ohhhhh so good way. We’re talking seriously sophisticated flavor that opens with a big punch of salty smoke before melting into golden, sugary goodness. Be sure to use a high-percentage dark chocolate for this. Any less and you’ll lose the flavor to the olive oil.”

Photo Credit: thepigandquill.com

Photo Credit: thepigandquill.com

What you will need:

  • 1 (one) 14 oz. can of condensed milk
  • 1 tsp Enfuso Smoked Olive Oil – Turbo
  • 1.5 oz 70% dark chocolate, chopped
  • 1/3 cup dry roasted pecans, roughly chopped
  • 1/2 tsp sea salt

According to Emily: "Combine condensed milk, olive oil and chocolate in a nonstick saucepan. Cook over low to medium-low heat for 18-25 minutes or until mixture is shiny and very thick, stirring constantly. (Time will depend on the heat of your stove and the size of your saucepan.) Pour into a shallow dish and cool to room temp for 15 minutes. Refrigerate until completely cooled.

Combine pecans and sea salt in a small food processor and pulse until nuts are finely ground, but not pasty, about 10 times. Pour into small dish. With buttered hands, scoop rounded teaspoons of cooled mixture into balls and roll in pecan mixture, lightly pressing to adhere to caramel, if necessary. Set aside on parchment. Repeat with remaining mixture. Refrigerate until serving."

Easy Smoked Cauliflower

This is a super easy side dish. The enFuso Smoked Olive Oil gives normally bland vegetables a rich, earthy flavor. This pairs nicely with baked salmon (which I brushed with our Lemon Olive Oil).

Photo credit: cookingbythebook.com

Photo credit: cookingbythebook.com

Just clean, separate, and steam a whole cauliflower. When you can easily insert a fork, it is done.

Drain the cauliflower and transfer to a large bowl. Drizzle on a tablespoon or two of smoked oil and mash with a potato masher. Season with cracked pepper and ground salt. Then toss to mix.

That’s it… done!

Coconut Pecan Brussie Salad

Another all-star recipe from our friend Em at The Pig & Quill. Described as, "The crackiest salad, and for good reason. Buttery pecans. Chewy, sugar-flecked coconut. Crisp, salty fried onions, all lightly dressed with a sweet-tart balsamic vinaigrette? It’s a beautiful thing."

Photo Credit: thepigandquill.com

Photo Credit: thepigandquill.com

What you will need for the dressing:

What you will need for the salad:

  • 14 oz. brussel sprouts, shredded
  • 1 carrot, shredded
  • 1/3 cup sweetened shredded coconut
  • 1/3 cup dry roasted pecans, chopped
  • 1/2 cup (or more!) canned fried onions

According to Em, "Whisk together dressing ingredients. In a large bowl, toss together brussies, carrot, coconut, and pecans. Combine with dressing. Top with fried onions and extra sesame seeds just before serving. Crack out."


Smoky Fig Pizza With Goat Cheese And Caramelized Onions

Photo Credit: Alexandra's Kitchen. alexandracooks.com

Photo Credit: Alexandra's Kitchen. alexandracooks.com

We love this savory dish!

What you will need:

  • Pizza dough (you can buy this at most supermarkets)
  • enFuso Smoked Olive Oil
  • Shredded mozzarella cheese
  • Crumbled goat cheese
  • Red baby potatoes, steamed and sliced
  • 1 cup of chopped onions
  • Fresh chopped arugula
  • enFuso Fig Balsamic

First, take your your pizza dough and spread it out on a cookie sheet sprinkled with corn meal or flour. Then, rub it with our Smoked Olive Oil.

In a separate pan on medium heat, take chopped onions and sautee them in an enFuso Extra Virgin Varietal. Do this until they are golden in color.

Next, you will top the pizza dough with mozzarella cheese, potatoes, goat cheese, and caramelized onions. Place dish in oven and bake for as long as your dough recipe package recommends.

Once done baking, drizzle with Fig Balsamic and sprinkle with arugula. Enjoy!

Asian Noodle Salad

This is Part 2 of our Miracle Noodle-inspired recipes! Check out our Tex Mex Noodle Salad to see what else we used this light, low calorie noodle for.

What you will need:

  • 1 package of Miracle Noodle, angel hair variety (prepared per instructions)
  • Water chestnuts, drained and sliced thin
  • Cabbage, sliced thin
  • Sugar snap peas, with ends broken off and sliced into small pieces
  • Grated carrots
  • Cucumber, peeled and diced
  • Raw sunflower seeds
  • 1 tablespoon of enFuso Lime Olive Oil
  • Salt and pepper to taste

Once you have all of your ingredients, you simply mix together and eat up!

Tex Mex Noodle Salad

In January I attended the Fancy Food Show in San Francisco. What a great event! But after about 5 aisles of unlimited sampling of exceptional toffee, chocolate covered anythings, condiments, cheeses, cured meets, olives, chips, candies... Whoa, I was starting to enter a serious food coma. I was craving something light and fresh so my attention was totally captured when I saw these:

So this blog shows one of my first instinctive recipes. Fresh, easy, and totally delicious on the very first try. I purchased my Miracle Noodles at my favorite local market, Sprouts. Each package is two servings so I purchased two packages of the angle hair variety. Two noodle salads for my hubby Jon and me to share.

What you will need:

  • 1 package of Miracle Noodles, angel hair variety (prepared per instructions)
  • Frozen white corn (we used an organic brand) rinsed and drained
  • Canned garbonzo beans (we used an organic brand with no salt) rinsed and drained
  • Colorful bell peppers (we used orange and red) sliced thin
  • 1 green onion sliced thin
  • 1 tablespoon of enFuso Chili Cilantro Olive Oil
  • Salt and pepper to taste
  • Grated Mexican style cheese (optional, but highly recommended!)

To make the salad, mix ingredients together, cut through with a butter knife and toss thoroughly, and voila! Time to eat!

If you want some added protein, add grilled chicken and you have a satisfying meal that is low calorie and full of healthy foods. One of my favorite go-to lunches!

You can find out more about Miracle Noodle at miraclenoodle.com.

Smoky Dukkah Pesto

This is a delicious The Pig & Quill recipe that we can't get enough of. Goes great on pizza with goat cheese!

What you will need:

In a mini food processor or blender, pulse basil and Dukkah together until basil is roughly chopped. With blade running, slowly stream in EVOO until mixture forms a loose paste, or to your desired pesto consistency. Stir in Smoked Olive Oil and season with salt and pepper to taste.

Strawberry Spinach Goat Cheese Salad

Over the past few months I have been searching for the perfect salad container to bring to work. In a serendipitous trip to the Container Store I happened upon the salad container of my dreams. But in all seriousness, it is fabulous and has a separate container for dressing so your salad doesn’t get soggy!

I love strawberries with spinach, but for those of us who are too lazy to cut up strawberries every morning or for those times of the year when strawberries aren’t in season, Enfuso Strawberry Balsamic is the perfect substitute. The recipe is simple and you can add your own salad toppings to suit your fancy!

What you will need:

  • Spinach
  • Candied pecans
  • Crumbled goat cheese
  • enFuso Strawberry Balsamic

Voila! A cheap, easy, and healthy salad you can bring for lunch!