All Recipes

Grilled Peaches with Goat Cheese and Sugared Pinenuts




4 peaches halved and pitted
2 tbsp melted butter
6 tbsp goat cheese
2 tbsp nectarine chutney
4 tbsp sugared pinenuts
1/8 fig or peach balsamic vinegar

1. Take peach halves and grill cut side down until tops have softened and have nice grill marks on them. Spoon a small amount of chutney into the cavity. Spoon in goat cheese, then drizzle vinegar over top. Sprinkle with sugared pinenuts.
2. To make sugared nuts: In a small nonstick fry pan and nuts and 1 tsp. Simple syrup. Cook on medium heat. Stirring constantly until sugar is dry. Cool

Roasted Corn Slaw with Cilantro Jalapeno Pesto

A perfect side for any BBQ or summertime meal!

For the pesto

2 cups cilantro, packed
6 cloves garlic
1 inch ginger
Juice of 1 lime (or two, it’s up to you)
¼ cup almonds, chopped, toasted
6 tablespoons Pinetop/Gilbert Jalapeno Olive Oil
salt and pepper to taste


4 cups cabbage
2 cup shredded carrots
5 scallions, chopped
2 cups cherry tomatoes, halved
2 medium ears of corn
1 lime, halved
Pinetop/Gilbert White Balsamic Vinegar to taste
salt and pepper to taste


For the pesto Combine all ingredients in a food processor and blend until you reach desired consistency. Add salt and pepper to taste, as well as extra olive oil if it’s too dry. Really, you should adjust any of the ingredients to suit your taste buds!

For the slaw Prepare the corn: preheat oven to 375. Rub corn with lime wedges and sprinkle with salt and pepper. Wrap in aluminum foil and roast for about 30 minutes.

Combine all other ingredients in a bowl. Cut corn off of the cob with a knife and add to the slaw. We added about half of the pesto to this amount of slaw, but adjust for your taste. Drizzle a touch more Jalapeno Olive Oil as well as a some White Balsamic Vinegar and toss until fully coated in pesto.

Recipe Originated from Here

Gallo Pinto

Just in time for Cinco de Mayo!

2 Tbsp Roasted Chili & Garlic Olive Oil
1 cup frozen corn
1 small onion, chopped
2 cloves garlic, minced
1 1/2 tsp chili powder
1 1/2 tsp ground cumin
1 can (15 oz) pinto beans, rinsed and drained
1 can (4oz) chopped green chilies
1 pkg (8.8oz) ready to serve white/brown rice
1/2 cup salsa
1/4 cup fresh chopped cilantro
1-2 Tomatoes washed and sliced (optional)

1/4 cup finely shredded cheddar cheese (optional)
1 bunch romaine, quartered lengthwise through the core (optional)
Some White Jalapeno Lime Balsamic

In a skillet, heat oil over medium-high heat.
Add corn and onion; cook and stir 4-5 minutes or until onion is tender. Stir in garlic, chili powder, and cumin; cook and stir 1 minute longer.
Add beans, green chilies, rice, salsa and cilantro; heat through.

To make it a Salad:
Serve over lettuce. Sprinkle with cheese and drizzle some White Jalapeno Lime Balsamic on top.

Gallo Pinto

Green Smoothie with Olive Oil

We are all trying to be more healthy and if you’re looking for a smoothie that provides long-term energy, adding oil is an effective way to help round out the nutrition packed inside.


2 apples
1/2 lemon juiced
1/2 lime juiced
2 cups fresh baby spinach (or other leafy green)
1 whole carrot
1/2 cup of water
1-2 teaspoons of Pinetop/Gilbert Olive Oil

Follow the steps to making the perfect Green Smoothie in your blender:

Step 1 – Add A Liquids (Water & Olive Oil)
Step 2 – Add A Creamy Base Fruit (Apple)
Step 3 – Add 1-2 Flavor Fruits (Lemon & Lime)
Step 4 – Pulse It – Pulse until the ingredients are lightly mixed into a “sludge”.
Step 5 – Add Leafy Greens (spinach or other leafy greens)
Step 6 – Blend


Olive, Tomato and Basil Focaccia

Olive, Tomato & Basil Focaccia


Makes 2 Focaccias

1 1/4 to 1 1/2 cups lukewarm water (about 90°F)
1 tablespoons active dry yeast
2 tablespoons Pinetop/Gilbert olive oil
3 1/2 cups unbleached all-purpose flour
2 teaspoons salt

1/3 cup chopped Kalamata olives
1 cup chopped tomatoes
coarse salt
coarse ground black pepper
sprigs of basil leaves


Whisk 1/2 cup water and the yeast together in the bowl of a mixer. Set aside for 5 minutes until yeast dissolves and turns creamy.
Pour 3/4 cup warm water into a large measuring cup, add olive oil, and whisk to blend; set aside.
Whisk flour and salt together in a large bowl and set aside. Pour water-oil mixture over the yeast and whisk to blend.
Add half the flour, and stir with a rubber spatula to mix. Attach dough hook, add remaining flour, and mix on low for 3 minutes or until dough starts to come together. Increase mixer to medium-high and continue to mix for 10 minutes, scraping down hook and sides of bowl as needed, until extremely elastic dough cleans sides of bowl. Transfer dough to a work surface and form into a ball.
Place in an oiled bowl, turn it to cover with oil, then cover the bowl tightly with plastic wrap. Allow dough to rise until doubled in bulk, 1 to 1 1/2 hours.

Fold dough over on itself to deflate and turn it out onto a work surface. Using a metal dough scraper or a knife, cut dough into 2 equal pieces.
Position oven rack in lower third of oven and preheat to 450°F. Line two baking sheets with parchment and dust with cornmeal; set baking sheets aside.

Press down gently on each piece of dough, causing bubbles to appear on the sides, then slit the bubbles with a single-edge razor to release the gases. Gently pull and stretch each piece of dough into a 10 inch square. Let the dough relax, covered, for 10 minutes.

Transfer focaccias onto the baking sheets. Brush focaccias with olive oil, sprinkle with coarse salt and pepper and top with chopped olives and tomatoes. Put them into heated oven. Bake 15 to 20 minutes, or until they are golden with a heavy speckling of small surface bubbles, spraying the oven with water three times during the first 8 minutes of baking.

Once you remove the focaccias from the oven, brush them with a little additional olive oil, top with basil leaves and transfer them to a rack to cool before serving.

Mini Strawberry Mascarpone Tarts with Balsamic Vinegar

Strawberry We're in love

1 – 13.8 oz. Refrigerated Pizza Crust
1/2 C. sugar, plus 1 tablespoon
1 pint strawberries, hulled and diced
1-8 oz. container “tiramisu” flavored mascarpone cheese (you can use plain if tiramisu flavor is unavailable)
Pinetop/Gilbert’s Traditional Balsamic Vinegar “Mamma” Balsamic Vinegar or Strawberry Balsamic
To Purchase the Balsamics -CLICK HERE!

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Adding 1/4 cup of the sugar to the dough and roll out onto surface into a flat disk about 1/2″ thick. Sprinkle remaining 1/4 cup of the sugar evenly over the top of the dough and press it a few times to adhere.
Roll the dough to a 1/8″ thickness, turning and flipping to incorporate sugar and to keep it from sticking to surface.

With a 3″ round cutter, cut out 12 dough rounds and arrange them on the lined baking sheet.
Bake until crisp and golden, about 20 minutes. Remove from oven and allow to cool on the pan.

Put diced strawberries in a small bowl and add the remaining 1 tablespoon of sugar and let stand until juicy, about 15 minutes.

To assemble the tarts, spread about 2 teaspoons mascarpone on each crisp dough round.
Using a spoon to drain liquid, put approximately 1 tablespoon of diced strawberries on top of each “frosted” crisp.
Drizzle a little Balsamic over the strawberries. Serve immediately and enjoy!

Any leftover strawberries and balsamic are great to put over ice cream!

Adapted from a Food Network Recipe by Claire Robinson, 2009

Crispy Kale Chips

Crispy Kale Chips


  • 1 large bunch of kale (we like the curly kind)
  • 1 tablespoon olive oil
  • sea salt


  • Preheat oven to 300 degrees F.
  • Wash kale, remove the inner rib or stem, and tear into chip-size pieces. Make the pieces a little larger than you want the chips because they will shrink.
    The kale must be thoroughly dried. I ran it through a salad spinner, lay it out on paper towels for 5 minutes, and then run it through the spinner once more.
  • Put the kale pieces in a gallon plastic baggie and add the olive oil. “Massage” the kale to ensure that each piece has a coating of oil. Arrange the kale in a single layer on a large baking sheet lined with parchment paper (or you can place them right on the sheet). You may need to use more than one sheet or bake in batches.
  • Sprinkle with sea salt. Use a bit less than you think you need because the kale shrinks and the salt intensifies.
    Bake for about 20 minutes, until the kale is crisp and slightly browned.

Easy Crock Pot 3-Ingredient Balsamic Chicken


2 pounds boneless, skinless chicken breasts
1 (16 ounce) jar chunky salsa
1/2 cup Pinetop/Gilbert Traditional Balsamic Vinegar “Mamma”


Add chicken breasts to the slow cooker, pour salsa and balsamic on top.
Cover and cook on high 4 hours or low 6 hours.

We like ours shredded with a little bbq sauce and some coleslaw.
You can also serve over a bed of pasta, rice, or shred and eat on buns or make as tacos/burritos.

Cherry Balsamic Fruitcake Cookies Recipe


-3 cups chopped pecans
-1 (8-ounce) package chopped dates
-1 (8-ounce) package candied pineapple, chopped
-1 (4-ounce) package candied red cherries, chopped
-1 (4-ounce) package candied green cherries, chopped
-2 cups all-purpose flour, divided
-1/2 cup butter or margarine, softened
-1 cup firmly packed brown sugar
-2 eggs
-1 teaspoon baking soda
2 tablespoons buttermilk
-1/2 teaspoon ground cinnamon
-1/2 teaspoon ground allspice
-1/2 teaspoon ground nutmeg
-2 tablespoons Pinetop/Gilbert Cherry Balsamic


Combine first 5 ingredients in a large mixing bowl; add 1 cup flour, stirring to coat well. Set aside.

Cream butter in a large mixing bowl; gradually add sugar, beating well. Add eggs, beating until well blended.

Dissolve soda in buttermilk. Combine remaining flour, cinnamon, allspice, and nutmeg. Add to creamed mixture alternately with buttermilk mixture and cherry balsamic, beginning and ending with flour mixture. Stir in fruit mixture.

Drop by heaping teaspoonfuls 2 inches apart onto lightly greased cookie sheets. Bake at 325° for 12 minutes or until lightly browned. Remove from cookie sheets, and cool on wire racks.

Recipe Adapted from Sonoma Farm