It may look sinful but it's not thanks to the addition of white whole wheat flour, lemon extra virgin olive oil, honey, yogurt, and fresh berries. This lightly sweetened bread is divine toasted and buttered for breakfast or simply enjoyed as a light snack.

Ingredients:
- 2 cups white whole wheat flour
- 2 cups ground whole grain corn meal
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup whole milk
- 2 large eggs
- 1/2 cup whole milk yogurt
- 1/2 cup honey
- 1/2 cup Delizia's whole fruit fused lemon extra virgin olive oil
- fresh grated zest from one lemon
- 2 cups fresh or frozen blueberries

Directions:
Preheat the oven to 400 degrees. Grease or line muffin cups or miniature loaf pans. In a large bowl, mix together the dry ingredients. In a separate bowl mix the wet ingredients and lemon zest. In three separate additions, add the went ingredients to the dry, scraping down the bowl. Gently fold in the berries. Fill the muffin cups or loaf pans half way with batter. Bake in the center of oven for 20-25 minutes until a tester inserted in to the middle comes out clean. Makes 18 standard size muffins or one dozen muffins and one large or two miniature loaf pans.

These home made croutons will be the talk of the town and they're a great way to use up leftover bread. You can make these with just about any type of bread. Preheat the oven to 375. Cut fresh or day old french bread in to 1" cubes. Don't bother removing the crust, it adds texture. In a large bowl, toss four cups of bread cubes with 1/2 cup of Delizia Wild Mushroom-Sage Extra Virgin Olive Oil, 1 tablespoon of kosher salt and 1/2 teaspoon fresh ground pepper. When the bread is evenly coated, place the cubes on a rimmed baking sheet on the middle rack of the oven. Bake for 35 minutes, stirring a couple times to ensure even browning.

Ingredients:
- 1 pound of dried, rinsed Great Northern white beans (or two cans)
- 2” sprig of fresh rosemary
- 4 cups low chicken or vegetable stock and water to cover beans
- 1 medium onion, diced
- 2 whole garlic cloves, smashed
- One large carrot, peeled and diced
- One large celery rib, diced
- 2 ripe, fresh Roma tomatoes, peeled, diced & seeded or one small can of diced tomatoes in juice
- 2 teaspoons sea salt
- Fresh ground pepper to taste

For Finishing
1/3 cup + 2 Tbs. fresh pressed, robust evoo such as our new FS17, Picholine, or Intense Picual

Directions:
In a 6 quart or larger stock pot, add all of the ingredients except the olive oil. Bring to a simmer over medium-low heat, partially covered for approximately 4 hours or until the beans are tender and fully cooked through. Add more water as necessary. Allow the beans to cool completely.

In the bowl of a food processor, ladle two cups of cooked beans along with liquid they were cooked in. Add 1/3 cup extra virgin olive oil and process until smooth or desired consistency is reached. Serve at room temperature drizzled with two tablespoons of reserved early harvest, fresh pressed extra virgin olive oil. The spread can be served with crudités, crackers, lavash, pita, or crusty bread.

Makes approximately 2 ½ cups white bean spread

Ingredients:
- 1 dozen hard boiled eggs, cooled, shelled & Halved
- 3 tablespoons Delizia black or white truffle oil
- 1 teaspoon fresh squeezed lemon juice
- 2 large raw egg yolks*
- 1/2 cup Delizia delicate, buttery extra virgin olive oil, such as Fresh Fruits Manzanillo
- 1/2 cup Delizia grape seed oil or other neutral oil such as safflower or sunflower
- 1 large garlic clove
- Sea salt to taste
- 1 pinch white pepper
- 1 dozen cooked egg yolks reserved from hard boiled eggs

Directions:
Prepare the hard boiled eggs.

While eggs cool, in food processor or blender, add egg yolks, garlic, and lemon juice. Slowly add truffle oil and olive oil and grape seed oil to form an emulsion. Season to taste and refrigerate.

With a fork, mash the dozen cooked egg yolks and blend thoroughly with 1/2 cup of truffle aioli. Add more to taste if desired. Pipe or fill the hard boiled egg whites with the egg yolk mixture. Refrigerate until cool or up to 6 hours. Serve with finely chopped parsley or minced chives as a garnish.

Makes 2 dozen appetizer servings

Ingredients:
- 4 medium sweet potatoes, peeled and each cut
- lengthwise into 8 wedges
- 1/3 cup Delizia Cinnamon-PearBalsamic
- 2 tablespoons Delizia All Natural Organic Butter Extra Virgin Olive Oil
- 3/4 teaspoon kosher salt or sea salt

Directions:
Heat oven to 400F. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan.

Thoroughly shake or whisk together the Cinnamon-Pear Balsamic and Butter Extra Virgin Olive Oil. In a large bowl toss to liberally coat the sweet potato wedges with the emulsified balsamic-olive oil mixture.

Arrange the potato wedges on the parchment paper lined pan in a single layer, without over-crowding. Sprinkle with sea salt and roast for 45 minutes until tender and the balsamic glaze has caramelized.

Preheat the oven to 350. Thoroughly grease a standard loaf pan with one teaspoon of Delizia's All Natural Butter Flavored Extra Virgin Olive Oil.

In a large bowl whisk together thoroughly:
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon cinnamon (optional)
- In a separate bowl blend together
- 6 tablespoons Delizia's All Natural Butter Flavored extra virgin olive oil
- 2/3 cup sugar
- 2 large eggs, lightly beaten

Fold in until combined:
- 1 cup mashed very ripe bananas (about 2)
- 1/2 cup toasted chopped walnuts or pecans (optional

Combine the wet ingredients in the bowl with the dry ingredients until just incorporated - do not over mix. Scrape the batter into a pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.

Both the olive oil and basil for this application need to be just crushed and picked, respectively. You can use a mortar and pestle which is traditional or your blender as I did.

Ingredients:
- 1 cup packed fresh basil leaves, washed and dried
- 1 cup packed fresh baby spinach leaves, washed and dried
- 1/2 cup grated Pecorino Romano cheese
- 3 cloves of garlic, peeled
- 1/2 cup super fresh and fruity Extra Virgin Olive Oil such as Cobrançosa, or Arbequina
- 1/4 cup toasted pine nuts (optional)
- 2 teaspoons kosher salt or to taste

Directions:
In the jar of your blender add the salt, garlic, spinach, and basil followed by the cheese, nuts, and olive oil. Process on low until smooth, about 10-15 seconds, stopping the machine to scrape down the sides as necessary. Prepare your favorite cut of pasta and toss the strained, hot pasta with the pesto.

Makes about 2 cups of pesto

Ingredients:
- 6 pounds Yukon Gold potatoes, unpeeled
- 1 stick (8oz.) unsalted butter
- 2 medium cloves garlic
- 1 cup half & half
- 1 tablespoon Delizia White Truffle Oil
- 1 cup grated Asiago Cheese
- Sea salt & fresh cracked black pepper to taste
- Optional: Finely minced, fresh chopped flat leaf parsley for garnish

Directions:
Dice potatoes, making sure all are relatively the same size. Place in a large saucepan add the salt, and cover with hot water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes are tender throughout when poked with a fork. Heat the half-and-half, butter and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside. Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream-butter mixture, grated Asiago and truffle oil. Stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

Ingredients:
- 1 stick (8 Tbs.) unsalted butter
- 4 Tbs. + 1 tsp. blood orange fused extra virgin olive oil
- 1 tablespoon fresh orange zest
- 6 oz. 60%+ dark chocolate, chopped
- 1/2 cup cocoa powder
- 2 cups granulated sugar
- 2 Tbs. Tangerine Balsamic Condimento
- 1/2 tsp. kosher salt
- 5 large eggs, whisked
- 1/4 cup all purpose flour

Directions:
Preheat the oven to 325. Using a teaspoon of the blood orange extra virgin olive oil, grease a 9 x 13" baking pan. Line the pan with a strip of parchment, cut to overhang the long sides of the pan.

In a large bowl set over a double boiler, slowly melt the butter with the dark chocolate. Stir constantly until completely melted. Remove from the heat and stir in the blood orange fused extra virgin olive oil, eggs, tangerine balsamic, orange zest and sugar. Mix until well combined. Whisk together the flour and cocoa powder and add to the wet ingredients. Fold until there are no visible dry spots.

Scrape the batter in to the prepared baking pan. Bake on the center rack of the oven for approximately 30 minutes or until a tester inserted in the center comes out with very moist crumbs adhering. Allow to cool in the pan for 15 minutes and then lift out using the parchment and cool completely before cutting.

Makes about 24 brownies

In the test kitchen, I'm always looking for creative ways to replace less healthy fats such as butter with extra virgin olive oil. However improving the healthfulness is only one of necessary criteria, the other is that the recipe must either be consistent with the original or improved by the addition. Here for your consideration is an easy, savory quiche with a simple yet delicious crust made with evoo. This crust brings more to the party than texture and ease of preparation.

For The Crust:
- 2 cups white whole wheat or all purpose flour
- 1 teaspoon salt
- 1/2 cup fruity, very fresh extra virgin olive oil such as picholine, ascalano or hojiblanca
- 1/2 cup ice cold water

Preheat the oven to 375.

Combine the flour and the salt in the bowl of a food processor. Pulse to combine. Blend the ice water and the extra virgin olive oil together well. Pour in to the food processor and pulse a few more times until the mixture comes together. On a floured surface roll out the dough and fit in to a 9" diameter pie or quiche pan

For the Quiche Filling:
- 8 large eggs
- 1 1/2 cups heavy cream
- 1 teaspoon kosher salt
- 2 packed cups washed, dried and roughly chopped fresh spinach
- 1/2 pound of bacon pre-cook weight, that has been diced and browned
- 1 1/2 cups finely grated guyere cheese

In a large bowl, thoroughly wisk together the eggs, reserving and setting aside one tablespoon of beaten egg, the cream and salt. Layer the quiche with first with chopped spinach, then the crisp bacon and finally the cheese. Pour the egg mixture over the top. Brush the reserved tablespoon of beaten egg over the crust. Bake the quiche in the oven for 35-40 minutes or until the crust is browned and the egg is set in the center and doesn't jiggle. Allow to cool slightly or to room temperature and serve.

This easy spread has an aioli-like consistency but uses no eggs. Instead, fresh, part skim ricotta stands in lending a creamy-dreamy texture and richness.

I chose to use a 40 day young Chilean Arbequina for this application. With it's grassy-herbaceousness, apple peel center, and healthy peppery finish, it served to cut the richness of the ricotta and provide an interesting counterbalance.

A clove of garlic, squeeze of lemon and sprig of basil later, the spread came together magnificently. I toasted some bread and liberally slathered it with the spread. However, it would would be equally delicious as a mayonnaise replacement, a dip for crudites, or spread fresh grilled salmon.

Ingredients:
- 1 1/2 cup part skim ricotta cheese
- 1/2 cup Ultra Premium, ultra fresh 2011 Chilean Arbequina EVOO
- five inch sprig of fresh basil, washed and dried
- 1 clove fresh garlic, smashed
- 1 tablespoon fresh squeezed lemon juice
- 1 teaspoon sea salt or to taste

Directions:
Place the ingredients inside the bowl of a food processor or blender and process until creamy and smooth in consistency. Adjust seasoning and store tightly covered in the refrigerator for up to three days.

This recipe is extra simple and extra delicious. Slow roasting whole garlic heads brings out a nutty sweetness in the garlic and turns the cloves creamy and spreadable. A robust olive oil is a must here otherwise you will loose the lovely marriage of flavors as the character of olive oils with modest phenol content will dissipate under such heat.

The ways in which you can then use this "garlic candy" as I call it, are endless. You can use them in dressings, sauces, marinades, smeared on a slice of toasted baguette with a drizzle of olive oil and a pinch of sea salt, in aioli, on roasted meats, grilled meats, fish, chicken breast, with vegetables, on baked potatoes, in pasta, and on, and on...

Ingredients:
- 7-9 firm, whole heads of garlic, with the stem end sliced off. (Do not slice the root end or the bulb may fall apart)
- 1/3 cup Fresh, Robust, High Poly, High Oleic, Low FFA extra virgin olive oil such as Ogliarola, Hojiblanca, California Organic Mission, etc.

Directions:
Preheat the oven to 400. In a pie tin, cake pan, or other shallow oven proof baking vessel, place the garlic heads cut side up. Drizzle each head generously with approximately two teaspoons of extra virgin olive oil.

Seal the pan tight with aluminum foil and bake for 35-40 minutes, until the garlic is fragrant, soft, and golden brown.

Here's a recipe that's as easy as Sunday morning. There are only four ingredients necessary, and the results are heavenly!

Ingredients:
- 2 pounds baby Yukon Gold potatoes
- 1 tablespoon + 1 teaspoon sea salt
- fresh cracked pepper to taste
- 1/3 cup Garlic Extra Virgin Olive Oil

Directions:
Preheat the oven to 400. Cover the potatoes with water and add one tablespoon of sea salt. Bring to a full boil and cook for approximately 7 minutes or until the potatoes are tender but not mushy when pierced with the tip of a knife. Drain the potatoes thoroughly. Rub a sheet pan liberally with garlic olive oil. Place the potatoes on the sheet pan and gently crush each potato in to a disk using the bottom of heavy glass that has been greased with garlic olive oil. Sprinkle the smashed potatoes with the remaining sea salt and and fresh cracked pepper to taste. Drizzle liberally with the remaining garlic olive oil and bake until golden brown and crisp, about 15-20 minutes.

Serves 4-6

Ingredients:
- 2 tablespoons Delizia Fused Blood Orange Extra Virgin Olive Oil
- 1 cup sliced onion loosely packed about one half an onion
- 1 teaspoon kosher salt
- fresh cracked pepper
- 2 cups fresh cranberries
- 1/2 cup brown sugar
- 1/2 cup Delizia Pomegranate Balsamic
- 1/4 Freshly squeezed orange juice

Directions:
Heat the olive oil in a medium saucepan over medium heat add the onion salt and a few turns of black pepper. Sauté until the onion is caramelized about 15 minutes. Add cranberries brown sugar balsamic vinegar and orange juice. Bring to a boil then reduce to a simmer. Cook until the sauce is jam-like in consistency, about 40 minutes stirring occasionally. Cool transfer to a container cover and refrigerate up to one week.

Ingredients:
- 2 - 28 oz. cans tomato puree
- 1/2 cup white wine
- 2 cups chicken or vegetable stock
- 2 large red bell peppers, roasted, seeded, peeled and chopped, or one jar of roasted red peppers, drained & chopped
- 3 tablespoons Tuscan Herb Olive Oil
- 1 medium yellow onion, finely diced
- 4 large cloves garlic, minced
- 1 bunch fresh basil leaves washed, dried, & torn, reserving 6 small sprigs for garnish
- 1 teaspoon dried oregano
- 1/2 cup grated Romano Cheese
- 1 cup heavy cream
- sea salt and fresh ground pepper to taste

Directions:
In a medium (5+ quart) heavy stock pot, heat one tablespoon of Tuscan Herb Olive Oil over medium-high heat. Add the onion and saute until translucent, for about 3 minutes. Add the garlic and saute for another minute. Add the white wine and reduce by half.
Add the chicken stock, roasted peppers, tomato puree, basil leaves and oregano to the pot. Lower the heat to medium and simmer for 20 minutes. Remove the pot from heat. Using an immersion blender, puree the hot soup until smooth and creamy in consistency. Add the heavy cream and Romano Cheese and stir to combine. Adjust seasoning with salt and pepper to taste.
Serve individual bowls of soup drizzled with approximately one teaspoon of Tuscan Herb Olive Oil and a sprig of basil. Serve immediately.Serves 4-6

Ingredients:
- 6 egg yolks
- 4 tablespoons sugar
- 1 pound mascarpone (at room temperature)
- 1 3/4 cups cooled, espresso
- 3 tablespoons Delizia Aged Dark Chocolate Balsamic
- 24 ladyfingers
- 1/3 cup bittersweet chocolate shavings

Directions:
Using an stand mixer with whisk attachment, beat egg yolks and sugar until thick, about 5 minutes. Add room temperature mascarpone to the egg yolks and beat until smooth. Add 1 tablespoon of espresso and one tablespoon of balsamic and mix until thoroughly combined. In a shallow bowl, mix the remaining espresso and Dark Chocolate Balsamic. Briefly dip each ladyfinger into espresso mixture. Allowing the ladyfingers soak too long will cause them to fall apart. Place the ladyfingers on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom. Evenly spread 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture. Cover with plastic wrap and refrigerate for at least 2 hours or up to six. Before serving, sprinkle the top with chocolate shavings.

Ingredients:
- 3 teaspoons active dry yeast
- 3 1/2 cups flour
- 1 1/2 teaspoons salt
- 1/3 cup lukewarm cream or half & half
- 1/3 cup warm lukewarm water
- 2 large eggs
- 1/3 cup sugar
- 1/2 cup fresh blood orange agrumato olive oil
- 1 teaspoon fresh grated orange zest
- 16 - 1" chunks of dark chocolate or 5-6 dark chocolate morsels for each bun
- 1 egg beaten for glazing the buns

Sweet Orange Glaze:
- 1 cup (4 ounces) confectioners' sugar
- 1 tablespoons half and half
- 1 tablespoon fresh orange juice

Directions:
Follow the directions for your bread machine, or place the warm water, half and half, eggs, sugar, blood orange agrumato olive oil, and yeast in bowl of standing heavy-duty mixer; stir until yeast dissolves. Fit mixer with dough hook. Add flour, zest, and salt to bowl and mix on low speed just until flour combined, about 10 seconds. Scrape down the sides of the bowl and increase the speed to medium and beat until dough comes together, about 3 minutes.

Cover bowl with plastic wrap. Let the dough rise at room temperature until almost doubled in volume, about 1 hour. Gently deflate the dough and cover bowl with plastic; chill dough overnight.

Line a baking sheet with parchment paper. Divide dough into 4 equal pieces. Make a short log from each piece and cut each log into 4 equal pieces. Roll each piece into a bun. Gently push a 1/2" piece of dark chocolate in the center of each bun and pinch the bottom of each bun to seal securely. Arrange the buns about an inch apart, pinched side down on the prepared sheet pan and allow to rise, covered, for 1 hour.

Preheat oven to 375°F. Gently brush top of the buns with the beaten egg glaze. Bake until buns are golden brown and fragrant, about 25 minutes.

Allow the buns to cool for 5 minutes. For Sweet Orange Glaze, mix together the orange juice, half and half, and confectioners' sugar. Brush each bun with glaze. Serve warm while the chocolate is still molten in the center.

Makes 16 buns

Ingredients:
- 5 oz.quality bittersweet chocolate
- 1/3 cup + 1 tbs. Blood Orange Agrumato Olive Oil
- 1/2 cup sugar
- 3 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- A pinch of sea salt

Directions:
Preheat oven to 375°F.

Grease an 8-inch round baking pan with a teaspoon of blood orange olive oil. Line bottom with a round of parchment paper and grease the paper with remaining olive oil.

In a double boiler melt finely chopped chocolate with blood orange agrumato olive oil. Remove from heat and whisk in the sea salt and sugar. Add eggs one at a time whisking well after each addition. Sift the cocoa powder over the chocolate and whisk until just combined.

Pour batter into prepared pan and bake in middle of oven for 20-23 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate. Drizzle cake with a small amount of blood orange agrumato or dust cake with additional cocoa powder and serve with tangerine sorbet, whipped cream, or vanilla gelato.

Serves 8-10

This recipe was adapted from King Arthur Flour's Dog Biscuit recipe which contains wheat, and no extra virgin olive oil. I've modified it to contain olive oil, mostly organic ingredients and no wheat products. High quality extra virgin olive oil is extremely beneficial for overall canine health including coat, skin and joint wellness. My dog Luna loves these healthy treats!

Ingredients:
- 1 cup organic rolled oats
- 1 tablespoon organic mint, finely chopped
- 1/2 cup nonfat dry milk
- 1/2 teaspoon sea salt
- 2 large organic eggs
- 1 cup organic, high-oleic, high polyphenol olive oil peanut butter, made with Delizia's Organic Leccino, Frantoio or Picual - (either chunky or smooth)
- 1/2 cup + 1 tablespoon cold water, or enough to make the dough come together

Directions:
Make the olive oil peanut butter using the recipe link above. Preheat the oven to 300°F. Lightly grease a couple of baking sheets, or line them with parchment. Mix together the rice flour, oats, mint, dried milk, and sea salt. Add the eggs and peanut butter, stirring to combine; the mixture will be crumbly. Add enough water to bring the dough together. To make biscuits using a dog-bone cutter, roll the dough about 1/4" thick, and cut with a 3 1/2" cutter (or the size of your choice). Gather and re-roll the scraps, and continue to cut biscuits until you've used all the dough. To make dog cookies, drop the dough in walnut-sized balls onto the prepared baking sheets. Flatten them to about 1/4". Bake the biscuits for about 40 to 60 minutes, baking the smaller cookies for a shorter amount of time. When finished, the biscuits will be dark golden brown, and will be dry and crisp all the way through. Remove the biscuits from the oven, and cool right on the pans.

Makes about 42 larger (3 1/2" dog-bone) biscuits, 60 smaller (round) biscuits.

For the Chinese BBQ Pork:
- 1 pound boneless pork ribs, trimmed of excess fat
- 1 Tbs. soy sauce
- 1 Tbs. Delizia's Roasted Sesame Oil
- 1 Tbs. Delizia's Honey Ginger White Balsamic
- 2 Tbs. oyster sauce
- 2 Tbs. catchup
- 2 Tbs. dark brown sugar

Mix all the ingredient together well in a plastic zip-lock bag and marinate the pork for a minimum of 4 hours or overnight. Preheat the oven to 375 and roast the pork on a baking rack for 2 hours, basting twice with the reserved marinade in the bag. Proceed to making the dough once the pork is in the oven. After two hours, remove from the oven and allow to cool. Cut in to small 1/4 inch pieces and set aside.

For The Dough:
- 1 cup warm milk
- 1/4 cup warm water
- 2 large eggs, (one reserved for egg-washing the dough)
- 3 tbs. safflower, peanut or sunflower oil
- 2 Tbs. granulated sugar
- 1/2 tsp. salt
- 3 3/4 cups all purpose flour
- 2 1/4 tsp. dry instant yeast

If using a bread machine to make the dough, follow the manufacturers directions. If making the dough in a mixer or by hand, mix all the wet ingredients together in a large bowl. Add the sugar and salt and whisk to combine. Combine the flour and yeast and mix in to the wet ingredients. Knead for up to three minutes and then allow to double in volume for up to two hours, covered in a warm place. After making the filling below, preheat the oven to 350 and divide the dough in two equal pieces and roll in in to 10 inch long ropes. Cut each rope in to 8 pieces. Shape the pieces in to balls and then roll out in to round pancake shapes. Place two tablespoons of the filling in to the center of each dough circle. shape the dough around the filling pinching the edges to seal. Place seal side down on to a parchment lined baking sheet. Brush with a beaten egg and bake for 25 minutes.

For The Filling:
- 1 Tbs. safflower, sunflower, peanut or grape seed oil
- 1 tsp. Delizia's Roasted Sesame Oil
- 1 Tbs. fresh grated ginger
- 1 Tbs. crushed garlic
- 1/2 medium onion diced fine
- 1/2 cup water
- 1 Tbs. oyster sauce
- 1 Tbs. soy sauce
- 1 Tbs. plum sauce
- 1 tbs. Delizia's Honey Ginger White Balsamic
- 2 tsp. corn starch

Mix together all the sauces, water and cornstarch together in a small bowl. In a wok or saute pan over medium flame, heat the vegetable oil. Add the diced onions and saute until tender and translucent but not browned. Add the garlic and ginger and cook for another minute. Add the diced pork and the sauce mixture. Cook until thickened and heated through.

Makes 16 pork buns

Marinade For the Ribs:
- 4 racks (8 pounds) baby back ribs
- 12 garlic cloves, mashed or minced
- 3 Tbs. Delizia Honey-Ginger White Balsamic
- 3 Tbs. dark brown sugar
- 1 Tbs. Delizia Toasted Sesame Oil
- 1 Tbs. Sea Salt

Mix together the Honey-Ginger white balsamic, brown sugar, minced garlic, sea salt and sesame oil. Coat the ribs with the marinade and allow to marinate in a sealed container or large zip lock bags for a minimum of 12 hours or overnight, turning a few times.

For the Glaze:
- 3/4 cup Delizia Honey-Ginger White Balsamic
- 3 Tbs. honey
- 2 Tbs. Soy Sauce
- 1 teaspoon Delizia Toasted Sesame Oil
- Toasted sesame seeds for garnish - optional

Combine the honey ginger white balsamic, honey and soy sauce in a small sauce pan over medium heat. Allow to reduce by half and remove from heat. Add one teaspoon of toasted sesame oil to the mixture and stir to combine.

Prepare the grill and preheat the oven to 275. Over medium heat grill the ribs for approximately 5 minutes per side. Prepare baking pan/s large enough to hold the ribs in a single layer. Brush the glaze over the ribs and seal each pan well with foil. Bake the ribs for 2 hours or until tender and meat falls off the bone. Optionally, sprinkle ribs with sesame seeds as a garnish.

Peanut butter is a pantry staple for most folks. If you have kids, chances are you have a few jars stashed in the cupboard. What many people don't know is that the average jar of name brand peanut butter contains loads of dangerous hydrogenated fats, sodium and sugar.

The following recipe is developed using fresh, high-oleic extra virgin olive. When the right olive oil is used for this recipe, its' flavor takes a back seat to the rich flavor of roasted peanuts. You will be hard pressed to detect it and your heart will thank you for the change.

Ingredients:
- 2 Cups roasted, unsalted peanuts
- 1/2 tsp. salt (optional)
- 1 Tbs. granulated sugar(optional)
- 1/4 cup Delizia's High Oleic, High Polyphenol Organic Picual, Frantoio or Leccino EVOOs

Directions:
Place the peanuts in the jar of your blender. Add the salt and sugar if using. Pour the olive oil over the peanuts and wait 30 seconds until the oil flows to the bottom of the jar. Turn the blender on high. Process until the desired level of creaminess or up to two minutes for super creamy peanut butter. It may be necessary to turn of the blender a few times and scrape down the sides of the blender jar. Store tightly covered in the refrigerator for up to 6 weeks.

Makes 1 1/2 cups natural peanut butter