Makes 4 Cups Active Tim: 10 min Total Time: 35 min 1 ½ lbs Delicata Squash, split, seeded, cut in ½-inch slices 1 Medium Sweet Onion (about 6oz), cut in ½-inch slices 2 Tbsp Extravagonzo Culinary Oil 2 Tbsp Extravagonzo Classic Dark Balsamic Vinegar Salt & Pepper to taste Preheat oven to 450 degrees. 1 – Combine squash, onion, Oil, and Balsamic in medium bowl; toss to coat. Arrange in single layer on backing sheet. 2 – Roast 25-30 minutes turning halfway through, until browned and tender. Season to taste w/ salt & pepper. Adapted from a recipe from Wegman’s recipe library by D. Stevens (Mom!). Mom made this one with our Extravagonzo Meyer Lemon Culinary Oil and flipped over it! (that’s a great visual…Mom doing a back flip!!! 😉 Though you can use any of our Oils and this will be wonderful! From M. Tosch, Sonoma, CA

1. Wash Zucchini Squash, do not peel, half and scoop out seeds (I like to leave the seeds in, they are little nutrient packets). 2. Dice and sauté Zucchini in Extravagonzo Oil with some minced garlic and chopped onion. 3. Add water to cover. 4. Season w/ salt and pepper, add chopped parsley and canned stewed tomatoes (or chopped fresh tomato). 5. Cook about 1 hour or until Zucchini is tender. Add veggie broth/bouillon to taste. Season w/ more salt and pepper if desired. 6. Add cooked Ditalini Pasta. 7. Drizzle a “floater” of Extravagonzo Oil on each bowl, yum. 8. Sprinkle each serving w/ grated Parmesan Cheese (I like lots.). Yikes this is good! As Mom says, “it is a fly by the seat of your pants recipe as far as measurements go”. Have fun with it, can’t really screw it up, make it “full” of veggies. Good warmer for winter. Any of the Extravagonzo Culinary Oils will work here, my two favorites are Roasted Garlic and Red Chili, though the Lemon is awesome too, haven’t tried the Blood Orange yet. Submitted by Dottie Stevens, Bluffton, SC (Mom)

Cinnamon Seasalt Ground Black Peppercorns 1 Tbsp Butter 2 Tbsp Maple Syrup 2 Tbsp each Blood Orange & Red Chili Extravagonzo Oil Cut Squash to fit into steamer of choice, add water. Sprinkle w/ Cinnamon, grind pepper, sprinkle Sea salt. Steam till very soft but not dry (time depends upon size of chunks you cut (20 minutes if relatively easily cook able sizes). Let cool a bit. Remove meat from skins using tablespoon (you might need to use a pot holder to hold chunks of squash for this). Add Butter, Maple Syrup, Sea Salt and Extravagonzo Oils (amount depending upon dryness of cooked squash), more pepper if you like, stir and mash w/ masher (or fork/spoon). The peppercorn brings a nice zing to sharpen the cinnamon, Extravagonzo tying it all together. Serve as is. It lends a nice touch to many main course options. This one will make you sing for more…song makes us happy. AND NOW A GREAT RECIPE FROM THE VITAMINSHOPPE.COM

1 Carrot, grated (Large, organic if possible) 1 Zucchini, grated (small to medium organic if possible) ½+ Butternut Squash Neck, pealed & grated (sm. to med. squash, organic if possible) ½ Cup+ Slivered Raw Almonds 1 Cup Brown Rice Flour (I prefer Rice flour to Wheat flour, your choice) ½ Cup+ Almond Meal (optional, but adds nice flavor/texture and nutritional value) ½ +/- Teaspoon Baking Powder Pinch Fresh Ground Nutmeg (or packaged, ground) Pinch Cinnamon Fresh Ground Black Pepper (to taste) ½ Teaspoon Sea Salt (to taste) 1 Teaspoon Raw Sugar (optional) 1-2 Tablespoon(s) Fresh Grated Ginger Root 4 Eggs (free range are best) Milk (I use Soy milk) Butter or Coconut Oil (I prefer coconut – adds a beautiful flavor and nutritional value) INSTRUCTIONS Combine grated veggies and slivered almonds in large bowl, mixing well. Combine dry ingredients and mix well with fork in separate bowl. Crack and scramble eggs in another separate bowl. Combine eggs with the dry ingredients; add enough soy milk to make it a “pancake batter” consistency. Combine the batter with the veggies and mix well; the batter is basically a “binder” for the veggies”. If needed, add another egg & scramble & mix right in with all the other combined ingredients. Heat griddle or fry pan to medium/hot, add enough butter or Coconut Oil to fry a large pancake. Using a smallish ladle, scoop enough batter/veggies to form a large pancake (might need to pat the veggies to flatten things out a bit), cook the first side till the batter on top begins to dry out a bit, without burning the bottom, flip and melt a patty of butter on top (top should be golden brown, edges crispy). Pancake is done when bottom is browned and you sense that the batter is cooked through in the middle. Add more butter or oil for next pancake, etc till all done. Enjoy! This is a real nice meal by itself, or it can be a side dish that will draw nice comments and conversation. These can be eaten with gravy, Maple Syrup, jam, etc or just plain! This is a great recipe to “force feed” veggies to anyone who doesn’t’ normally eat them (kids?!)…”here, have a pancake”…they’ll love ‘em!! Makes 6-8+ medium/large substantial pancakes. I refrigerate leftovers in a zip lock and reheat in the microwave.

By: adapted from a recipe by Emma Christensen at thekitchn.com Recipe Type: Dressings From Emma Christensen: “Knowing how to make a basic vinaigrette for salads is one of the best skills a home cook can have. And happily, this is as easy as combining olive oil and vinegar in a jar with some salt and fresh-cracked black pepper, and then giving that jar a shake. You barely even need a recipe.” Ingredients ¾ cup Extravagonzo Culinary Oil, any flavor ¼ cup Extravagonzo Balsamic Vinegar, either flavor Sea Salt – 2 large pinches Fresh-ground pepper – several grinds Variations – add any of the following: ½ – 1 tsp Dijon (spicy) style mustard minced shallots minced garlic minced fresh herbs teaspoon dried herbs (try Italian seasoning, fines herbs, or just a simple dried basil), the sky is the limit Instructions Combine Extravagonzo Culinary Oil and Extravagonzo Balsamic Vinegar in a mason jar or other container with a sealing lid. Add a couple good pinches of sea salt and several grinds of black pepper. Shake vigorously. Dunk a piece of lettuce into the vinaigrette for a taste. Adjust the salt, pepper, or oil and vinegar to suite your taste. Keeps on the counter for several weeks (refrigerate if you used any fresh ingredients). The oil and vinegar will separate a few minutes after shaking — shake to blend before dressing your salad. Stick to a rough ratio of 3 parts oil to 1 part vinegar, and scale up or down accordingly. Smaller amounts are easily whisked together in a small bowl and poured immediately over the salad.

By: by Tom Stevens Recipe Type: Soup Serves: 4 Ingredients The Onions 2 tablespoon Extravagonzo Culinary Oil, any flavor 2 medium yellow onions, thinly sliced 1 teaspoon dried thyme 1 tablespoon Extravagonzo Classic Dark Balsamic vinegar ½ teaspoon sea salt The Mushrooms 1 tablespoon Extravagonzo Culinary Oil 12 oz. crimini mushrooms, cleaned and thinly sliced 1 tablespoon Extravagonzo Classic Dark Balsamic Vinegar Pinch of sea salt Pinch of fresh ground black pepper The Soup 7 cups low-sodium chicken broth 1 (9 oz.) package fresh or frozen cheese tortellini ¼ teaspoon freshly ground pepper 3 cups (packed) fresh spinach Instructions The Onions 1. Heat oil in a large saucepan set over medium heat. 2. Add the onions and cook until softened, stirring occasionally, about 10 minutes. Cover and cook until the onions are golden brown, 8 to 10 minutes, stirring occasionally. 3. Add ¼ cup water and thyme, cover the pan again and cook until the onions are deep golden brown, about 15 minutes. 4. Stir in balsamic vinegar, salt, and an additional ¼ cup water. 5. Cover the pan and cook until the liquid is absorbed. The Mushrooms 1. Heat Extravagonzo oil in a large skillet set over medium heat. 2. Cook until the mushrooms are tender, stirring frequently, about 5 minutes. 3. Add balsamic vinegar, salt and pepper, and stir to combine. 4. Add onions. The Soup 1. Add the chicken broth to the onions and mushrooms, stir well. 2. Bring the mixture to a boil over medium-high heat, then lower to a simmer. 3. Add the fresh or frozen cheese tortellini. 4. Simmer for 5 minutes for fresh or 8 minutes for frozen tortellini. 5. The tortellini should be just tender. 6. Season with salt and pepper to taste. 7. Stir in spinach. 8. Serve, sprinkled with grated Parmesan cheese, if desired. 9. Add a teaspoon+ floater of Extravagonzo oil for added flavor and nutrition, yum! WordPress Recipe Plugin by EasyRecipe

By: Extravagonzo Serves: 6 The flavor of this dish improves on the second day, so it’s ideal to make in advance. Add the chard just before serving to preserve its color. Stir in a little water when you reheat the soup if it’s too thick. Ingredients 1⅔ cups cubed peeled sweet potato, (about 8 ounces) 1⅔ cups cubed peeled parsnip (about 8 ounces) 1⅔ cups cubed peeled carrot (about 8 ounces) 3 tablespoons Extravagonzo Classic Dark Balsamic vinegar, divided 2 tablespoons Extravagonzo Culinary Oil ¼ teaspoon sea salt 1 cup (4 ounces) chopped pancetta 1 cup chopped shallots (about 6 large) 1 cup chopped red onion (about 1 medium) 1 tablespoon fresh thyme leaves 1 tablespoon minced garlic ½ teaspoon fresh ground black pepper ¼ cup dry white wine 1¼ cups dried lentils 6 cups fat-free, less-sodium chicken broth, divided 8 cups Swiss chard, trimmed and chopped (about 9 ounces) Instructions 1. Preheat oven to 375°. 2. Combine sweet potato, parsnip, carrot, 2 tablespoons vinegar, oil, and salt in a large bowl; toss well. 3. Arrange vegetable mixture in a single layer on a large foil-lined jelly-roll pan; bake at 375° for 30 minutes or until lightly browned, stirring occasionally. Set aside. 4. Cook pancetta in a Dutch oven over medium-high heat 8 minutes or until crisp. Remove from pan with a slotted spoon; set aside. 5. Add shallots and onion to drippings in pan; cook 15 minutes or until golden brown. 6. Add remaining 1 tablespoon vinegar, thyme, garlic, and pepper; cook 1 minute. 7. Add wine, scraping pan to loosen browned bits. 8. Add pancetta, lentils, and 4 cups broth to pan. 9. Bring to a boil. 10. Cover, reduce heat, and simmer 30 minutes. 11. Add remaining 2 cups broth and roasted vegetables to pan, and simmer 15 minutes, uncovered. 12. Add chard, and cook 2 minutes or until wilted.

By: adapted by Tom from a recipe in Vegetarian Times Recipe Type: Soup Serves: 8 “The capsaicin in the red pepper flakes helps raise body temperature, which is important for the libido,” says The Stanford Inn by the Sea co-proprietor Jeff Stanford. Ingredients Balsamic Reduction ½ cup Extravagonzo Classic Dark Balsamic Vinegar ½ cup Apple Cider vinegar (unfiltered, raw, organic is best) ¼ cup raw sugar (organic type is best) Soup 3 tablespoons Extravagonzo Culinary Oil – choose your magic flavor! 1 medium red onion, diced (1 ½ cups) ½ medium sweet potato, peeled and diced (1 cup) 1 medium Yukon gold potato, peeled and diced (½ cup) 1 large shallot, diced (½ cup) 1 teaspoon ground cumin ¼ teaspoon red pepper flakes 1 clove garlic, minced (1 tsp.) 6 cups low-sodium vegetable broth 2 large red bell peppers, diced (3 cups) Instructions Balsamic Reduction 1. Bring vinegars and sugar to a boil in small saucepan. Reduce heat to medium, and simmer 15 minutes, or until thickened. Cool. Soup 1. Heat oil in large pot over medium heat. Add red onion, sweet potato, Yukon gold potato, and shallot, and cook 5 to 7 minutes. Add cumin, red pepper flakes, and garlic. Sauté 3 to 5 minutes. Add broth and bell peppers; bring to a simmer. Cook 30 minutes, or until bell peppers and potatoes are softened. Blend Soup in batches until smooth. Season with salt and pepper, if desired. Drizzle each serving with Balsamic Reduction.

By: D. Stevens, Blluffton, SC Recipe Type: Snack Mom says “Dad about flipped when she used the Red Chili Oil, he loves it!” Try the others, too, for a little twist. Ingredients 3 cups pecans halves – or almonds ¼ Extravagonzo Roasted Garlic or Red Chili Culinary Oil 1 tablespoon Worcestershire sauce 1 teaspoon creole seasoning Instructions 1. Stir together pecans, Extravagonzo oil, and Worcestershire sauce 2. Spread in a 15 x 10 pan 3. Bake at 250 degrees F for 45 minutes 4. Stir every 15 minutes 5. Drain on paper towels 6. Sprinkle with creole seasoning Notes Can be stored in airtight container up to 1 week, or freeze WordPress Recipe Plugin by EasyRecipe

By: adapted by Tom from a recipe by Chris Scheuer, honestcooking.com Recipe Type: Salad Ingredients 1 ½ tablespoons poppy seeds 1 ½ tablespoons sesame seeds 1 teaspoon paprika 2 teaspoons dried mustard 1 tablespoon minced sweet onion 1 teaspoon sea salt 1 teaspoon freshly ground black pepper ⅓ cup Extravagonzo white balsamic vinegar ⅓ cup (70 ml) Extravagonzo Oil (Lemon or Orange?) ⅓ cup (70 ml) extra virgin olive oil Ingredients for the salad 12 ounces (340g) baby spinach, arugula, field greens 1 small bunch cilantro, washed and dried, leaves removed whole from stems (discard the stems or use for another recipe) 2 medium avocados, peeled and halved 1½ cup (115g) dried cranberries 1½ cup (115g) Candied Spiced Almonds (see recipe) Ingredients for the almonds 5 cups (600g) sliced almonds, or a 1 pound package ½ cup sugar 3 tablespoons butter 2 teaspoons cinnamon 1 teaspoon cumin* 1-1 ½ teaspoons smoked paprika* – some smoked paprikas are quite hot, if you don’t like “hot”, just use 1 teaspoon and they will be mildly spiced 1 teaspoon vanilla Sea salt *The cumin and the smoked paprika give just a hint of mysterious, delicious flavor – even though these are savory spices, these almonds are still wonderful served with sweets like ice cream or yogurt. Instructions For the salad 1. Place greens and cilantro leaves in a large bowl 2. Add avocado and dried cranberries and about ¼ cup of the dressing and toss gently 3. Scatter candied almonds over salad and sprinkle lightly with sea salt and freshly ground black pepper 4. Pass extra dressing at the table For the almonds 1. Place a large sheet of foil on a work surface 2. Spray with cooking spray or rub a teaspoon of oil over foil with a paper towel 3. Place sugar in a large non-stick sauté pan and heat over medium heat, occasionally tipping and swirling the sugar until it’s all melted into a pale golden syrup 4. Lower heat immediately and add Extravagonzo Oil, cinnamon, smoked paprika and vanilla 5. Stir until well combined and all oil is incorporated into the sugar syrup 6. Add the nuts and stir gently to coat. Don’t worry if you have some clumps of caramelized sugar – they will melt as you continue to sauté the almonds 7. Cover and continue to cook on low, stirring every minute or so until almonds are a delicious golden brown 8. Watch very carefully as they can go from beautiful to burned very quickly! 9. Turn out onto prepared foil and sprinkle liberally with sea salt 10. Spread out on foil to cool WordPress Recipe Plugin by EasyRecipe

By: adapted by Tom from a recipe by ruflove.com Recipe Type: Salad Ingredients Spiced Pecans 1 ½ cup pecan halves 3 tablespoon Extravagonzo Roasted Garlic or Red Chili Culinary Oil 1 teaspoon ground cumin ¼ teaspoon cayenne pepper ¼+ teaspoon sea salt Balsamic Vinaigrette 2 cloves garlic, minced 1 teaspoon Dijon mustard 1 tablespoon honey ¼ cup Extravagonzo balsamic vinegar ¼ cup red wine vinegar 1 tablespoon freshly squeezed lemon juice 1 teaspoon sea salt ½ cup-1 cup extra virgin olive oil (I used 1 cup) ½ cup Extravagonzo Culinary Oil (Experiment: Which do you like most? Which will enhance this salad the most for your meal?) Salad 1 (6 oz) goat cheese round, at room temperature (I used a 4 oz log) 3 cup assorted baby greens 1 small bunch arugula 1 pint cherry tomatoes Instructions Spiced Pecans 1. Preheat the oven to 350 degrees F 2. Place the pecans in a medium bowl 3. Heat the Extravagonzo Oil in a small saucepan over medium heat 4. Stir in the cumin, cayenne, and salt 5. Pour the oil/spice mixture over the pecans and toss to coat well 6. Spread the spiced pecans in a single layer on a baking sheet and toast for 7-9 minutes, until golden brown and aromatic 7. Set aside to cool at least 15 minutes Balsamic Vinaigrette 1. Blend the garlic, mustard, honey, both vinegars, lemon juice, and salt about 15-20 seconds in a blender or food processor fitted with a metal blade 2. Pour ½ cup Extravagonzo Oil through the feed tube in a slow stream and blend until the mixture emulsifies 3. Add additional olive oil as desired Salad 1. Cut the goat cheese rounds into quarters and gently form each into a disk 2. Coarsely grind ½ cup of the spiced pecan halves in a food processor fitted with a metal blade 3. Pour the ground pecans into a medium bowl 4. Roll the goat cheese rounds in the ground pecans to cover completely 5. Just before serving, toss the baby greens, arugula, the remaining 1 cup of spiced pecans, and balsamic vinaigrette to taste in a large salad bowl 6. Serve on individual plates 7. Top each salad with some of the cherry tomatoes and a disk of pecan-coated goat cheese WordPress Recipe Plugin by EasyRecipe

By: Tom Recipe Type: Side This is a fun recipe. You can change it up, add something of your own to spritz it up a bit, use different dressings to alter the flavor, or whatever strikes your fancy. Sometimes I use Hearts of Palm. Enjoy! Ingredients 2 cups instant rice, cook according to package – I use instant brown rice 2 cups shredded cheddar cheese 1 can garbonzo beans, drained 8 oz bottle creamy Italian salad dressing – I use parmesan/romano 3-4 tablespoons Extravagonzo Culinary Oil Sea salt Fresh ground black peppercorns Chop according to preference: Onion – I use 1 bunch green onions & maybe some sweet Green pepper – I use yellow, orange or red peps for color Ripe or green olives – I use both sliced which I then chop, and chopped Celery – chopped semi-coarse Sweet Gerkin pickles – sliced and cut once for more pieces Water chestnuts – sliced, then cut smaller for texture Jalapeno pepper(s) – to taste, seeded, finely chopped (optional) Ground red pepper – to taste, be careful Instructions 1. Add cheese, beans, and chopped ingredients to cooked, cooled rice 2. Mix salad dressing and Extravagonzo Oil 3. Toss rice with salad and oil mixture Notes Flavor is best when prepared overnight. Makes 2½ quarts. WordPress Recipe Plugin by EasyRecipe

By: adapted by Tom from a recipe at BettyCrocker.com Prep: 10 mins Cook: 1 hour 10 mins Total: 1 hour 20 mins Serves: 6 Ingredients 2 lb small beets (1½ to 2 inches in diameter) ¾ teaspoon sea salt ½ teaspoon fresh coarsely ground black pepper 2 tablespoons Extravagonzo Culinary Oil 2 tablespoons chopped fresh basil leaves 1 tablespoon Extravagonzo Balsamic Vinegar Instructions 1. Heat oven to 425°F. 2. Cut off all but 2 inches of beet tops. 3. Wash beets; leave whole with root ends attached. 4. Place beets in ungreased 13×9-inch pan. 5. Sprinkle with salt and pepper. 6. Drizzle with oil. 7. Roast uncovered about 40 minutes or until beets are tender. 8. Let beets cool until easy to handle, about 30 minutes. 9. Peel beets and cut off root ends; cut beets into ½-inch slices. 10. In medium bowl, toss beets, basil, balsamic vinegar and remaining oil. 11. Serve warm or at room temperature. WordPress Recipe Plugin by EasyRecipe

By: adapted by Tom from a recipe created by Kalyn of kalynskitchen.com Recipe Type: Salad Prep: 5 mins Total: 5 mins Serves: 2 The photo includes roasted red peppers for garnish. Ingredients 3 ounces baby arugula (about 3 handfuls) ¼ cup crumbled gorgonzola (or less, to taste) 1 -2 tablespoons Extravagonzo Culinary oil, enough to coat arugula 1 tablespoon Extravagonzo balsamic vinegar (or to taste) Sea salt Fresh ground black pepper Optional: Roasted red peppers for garnish Instructions 1. Place arugula in a large bowl – a plastic bowl big enough to toss it in, not the bowl you are serving it in. 2. Drizzle over a small amount of Extravagonzo oil and toss arugula well, until pieces are well coated with olive oil. – I start with a small amount of oil, toss, and then add more if it doesn’t seem to coat all the lettuce. 3. Drizzle small amount of Extravagonzo balsamic vinegar over arugula and toss again – Again, I start with a small amount, then taste the salad and add more if it needs it. 4. Season salad with salt and freshly ground black pepper. 5. Arrange salad on two serving plates and sprinkle Gorgonzola over. WordPress Recipe Plugin by EasyRecipe

By: Adapted by Susie H. Boise, ID from a recipe by Kimber on allrecipes.com Recipe Type: Side Prep: 10 mins Cook: 15 mins Total: 25 mins Serves: 4 “Can be used as either a side dish or a warm appetizer. Indulge yourself with the finest balsamic vinegar you can find, and enjoy!” — Kimber Ingredients 1 pound thin asparagus spears 1 tablespoon Extravagonzo oil 1 ounce shaved Parmesan cheese Freshly ground black pepper to taste Extravagonzo Balsamic Vinegar to taste Instructions 1. Preheat oven to 450 degrees F (230 degrees C). 2. Place asparagus on a baking sheet. 3. Drizzle with Extravagonzo oil, and toss to coat. 4. Arrange asparagus spears in a single layer. 5. Spread Parmesan cheese over asparagus, and season with freshly ground black pepper. 6. Bake 12 to 15 minutes in the preheated oven, until cheese is melted and asparagus is tender but crisp. 7. Serve immediately on warm plates, sprinkling with balsamic vinegar to taste. WordPress Recipe Plugin by EasyRecipe

By: Adapted from a recipe on allrecipes.com by LucyDelRey Recipe Type: Side Prep: 10 mins Cook: 10 mins Total: 20 mins Serves: 6 “These are a low calorie nutritious snack. Like potato chips, you cannot stop at just eating one. They are great for parties and a good conversation topic.” — LucyDelRey Ingredients 1 bunch kale 1 tablespoon Extravagonzo oil, any flavor 1 teaspoon seasoned sea salt Instructions 1. Preheat an oven to 350 degrees F (175 degrees C). 2. Line a non insulated cookie sheet with parchment paper. 3. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. 4. Wash and thoroughly dry kale with a salad spinner. 5. Drizzle kale with Extravagonzo oil and sprinkle with seasoning salt. 6. Bake until the edges brown but are not burnt, 10 to 15 minutes. WordPress Recipe Plugin by EasyRecipe

By: adapted by Tom from a recipe from polishplate.com Recipe Type: Main “Stuffed cabbage rolls are known in Polish as gołąbki (literally: little pigeons) and rank among Polonia’s favorite dishes and have numerous devotees among non-Polonians as well. They share the stage with other Polish favorites at festivals, picnics or other food-related events. Cabbage rolls stuffed with a meat & rice mixture are by far the most common.” ~polishplate.com Ingredients 1 cabbage whole and cored (3 pounds) 3 cups stock of choice 1 pound ground meat of choice (pork, pork-beef, pork-veal-beef, or dark-meat turkey) 6 cups rice, undercooked 1-3 onions, chopped 1 egg, raw Sea salt and fresh ground pepper for taste 2 cups canned tomato soup ½ cup ketchup (regular or spicy) ½ cup water 5 tablespoons Extravagonzo Oil, any flavor Instructions Cabbage 1. Remove the large, damaged outer leaves and set aside 2. Place cabbage cored side down in pot of hot water to cover and simmer to wilt leaves 3. Remove outer leaves as they wilt and place on a rack or absorbent paper to drain 4. When the wilted leaves are cool enough to handle, shave down the thick central vein or pound it with kitchen mallet to soften so they will be easier to roll Filling 1. Saute chopped onions in 3 tablespoons Extravagonzo Oil 2. Combine ground meat, rice, onions, and egg 3. Mix ingredients well and salt & pepper to taste Assemble 1. Take the reserved big outer leaves and lay them on the bottom edges of the roasting pan so that part of the leaves hang out the sides of the pan 2. Take any damaged leaves and line the bottom of the pan 3. Use all the good looking leaves to make the cabbage rolls 4. Set aside any other undersized, damaged, or otherwise unusable cabbage leaves as you come across them 5. Take the good leaves and place an oblong scoop of filling at the base/stem end of each 6. Fold sides of leaf over filling and roll up away from filling 7. Place the cabbage rolls snugly in the roaster no more than 2 layers deep 8. Drench with stock 9. Cover with remaining unneeded cabbage leaves (surrounding the gołąbki with extra leaves will prevent them from scorching) 10. Combine tomato soup with ketchup and ½ cup of water to make the sauce 11. Pour the sauce over the cabbage leaves 12. Fold the hanging leaves over the top to enclose and keep the moisture in 13. Drizzle the top with the remaining 2 tablespoons of Extravagonzo Oil Bake 1. Bake covered in preheated 350° oven for 1 hour 2. Reduce heat to 325° and cook another hour 3. Switch off heat and leave in oven another 20 minutes or so for flavors to blend WordPress Recipe Plugin by EasyRecipe

By: adapted by Tom from a recipe by Dianne McKenzie at allrecipes.com Recipe Type: Appetizer Prep: 15 mins Total: 15 mins “I got this recipe years ago from a friend of a friend. I love it and make it all the time for parties. It looks great on the platter, and it is super easy! Everyone loves it!” – Dianne McKenzie Ingredients 1 (8 ounce) package cream cheese, softened 1 (.7 ounce) package dry Italian-style salad dressing mix 2 Tablespoons Extravagonzo Meyer Lemon or Blood Orange Oil ½ cup mayonnaise 1 French baguette, cut into ½ inch thick circles 1 cucumber, sliced 2 teaspoons dried dill weed Instructions 1. In a medium bowl, mix together cream cheese, dressing mix, Extravagonzo, and mayonnaise. 2. Spread a thin layer of the cream cheese mixture on a slice of bread, and top with a slice of cucumber. 3. Sprinkle with dill. 4. Repeat with remaining ingredients. WordPress Recipe Plugin by EasyRecipe

By: adapted by Tom from a recipe from Campbell’s Kitchen Recipe Type: Side Prep: 5 mins Cook: 20 mins Total: 25 mins Serves: 6 “This ‘most requested’ side dish starts with fresh potatoes simmered in Swanson® Broth, mashed and richened with butter and cream.” — Campbell’s Kitchen Ingredients 3½ cups chicken broth (Certified Organic is healthiest) 5 large potatoes, cut into 1-inch pieces ½ cup light cream 2 tablespoons Extravagonzo Roasted Garlic Oil Generous dash ground black pepper Instructions 1. Heat broth and potatoes in 3-quart saucepan over high heat to a boil. 2. Reduce heat to medium. 3. Cover and cook for 10 minutes or until potatoes are tender. 4. Drain, reserving broth. 5. Mash potatoes with ¼ cup broth, cream, Extravagonzo Oil and black pepper. 6. Add additional broth, if needed, until desired consistency. 7. For an interesting twist: Stir ½ cup sour cream, 3 slices bacon cooked and crumbled (reserve some for garnish) and ¼ cup chopped fresh chives into hot mashed potatoes. 8. Sprinkle with remaining bacon. WordPress Recipe Plugin by EasyRecipe

By: adapted by Tom from a recipe by Dan Kohler Recipe Type: Dessert Ingredients 110 grams brown rice flour (~3/4 cup) 60 grams millet flour (~1/3 cup) 60 grams white rice flour (~1/3 cup) 25 grams tapioca starch (~1/4 cup) 2 teaspoons baking powder 2 teaspoons cinnamon 1 ½ teaspoons freshly ground black pepper 1 teaspoon salt ⅔ cup sugar ⅓ cup Extravgonzo Oil (Blood Orange or Red Chili) 4 ugly brown bananas 2 eggs 1 tablespoon Balsamic Vinegar ½ teaspoon vanilla extract ⅓ cup chopped walnuts or pecans 1 tablespoon sugar mixed with 1 teaspoon pepper (for topping) Instructions 1. Preheat your oven to 350 degrees and line a 9″×5″ loaf pan with parchment paper. 2. In a small bowl, measure and mix the dry ingredients (everything through the salt). 3. In a separate bowl, whisk together the sugar and oil until well blended. 4. Add the bananas and mash/whisk/puree the mess with a wooden spoon/whisk/electric hand mixer. It doesn’t have to be completely smooth, but you don’t want chunky banana pieces floating around. 5. Add the eggs one at a time and stir to combine. 6. Add the vinegar, vanilla, and nuts and mix well. 7. Pour the batter into your prepared loaf pan and sprinkle the top with the additional sugar/pepper mixture (this makes a lovely crust). 8. Bake the cake for one hour, or until a knife inserted into the center comes out clean. 9. Let the cake cool in the pan for 5 minutes before removing it to a wire rack to cool completely. WordPress Recipe Plugin by EasyRecipe

By: adapted by Tom from a recipe by Esther Nelson Recipe Type: Dessert Prep: 10 mins Cook: 1 hour Total: 1 hour 10 mins Ingredients ¼ cup white sugar 1 teaspoon ground cinnamon ½ cup butter ¼ cup Extravagonzo Blood Orange Oil 3 cups white sugar 3 eggs 6 very ripe bananas, mashed 1 (16 ounce) container sour cream 2 teaspoons vanilla extract 2 teaspoons ground cinnamon ½ teaspoon salt 3 teaspoons baking soda 4½ cups all-purpose flour 1 cup chopped walnuts (optional) Instructions 1. Preheat oven to 300 degrees F (150 degrees C). 2. Grease four 7″x3″ inch loaf pans. 3. In a small bowl, stir together ¼ cup white sugar and 1 teaspoon cinnamon. 4. Dust pans lightly with cinnamon and sugar mixture. 5. In a large bowl, cream, butter, Extravagonzo, and 3 cups sugar. 6. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. 7. Mix in salt, baking soda and flour. 8. Stir in nuts. 9. Divide into prepared pans. 10. Bake for 1 hour, until a toothpick inserted in center comes out clean. WordPress Recipe Plugin by EasyRecipe

By: adapted by Tom from a recipe by Elise Bauer Recipe Type: Dessert Prep: 5 mins Cook: 1 hour Total: 1 hour 5 mins Ingredients 3 or 4 ripe bananas, smashed ⅓ cup Extravagonzo Blood Orange Culinary Oil 1 cup sugar (can easily reduce to ¾ cup) 1 egg, beaten 1 teaspoon vanilla 1 teaspoon baking soda ¼ teaspoon sea salt 1½ cups of all-purpose flour (can substitute Gluten Free floor if needed) Instructions 1. Preheat the oven to 350°F (175°C). 2. With a wooden spoon, mix Extravagonzo Blood Orange Culinary Oil into the mashed bananas in a large mixing bowl. 3. Mix in the sugar, egg, and vanilla. 4. Sprinkle the baking soda and salt over the mixture and mix in. 5. Add the flour last, mix. 6. Pour mixture into a buttered 4″x8″ inch loaf pan. 7. Bake for 1 hour. 8. Cool on a rack. 9. Remove from pan and slice to serve. WordPress Recipe Plugin by EasyRecipe

By: adapted by Carol G. from recipes from Oprah.com and About.com Recipe Type: Dessert Serves: 8-9 Ingredients Crust 1 cup flour ½ teaspoon sea salt ¼ cup Extravagonzo Meyer Lemon Culinary Oil 2 tablespoons cold milk or water Filling 5 cups fresh sweet cherries, pitted (or frozen cherries, thawed and drained) 3 Tablespoon quick-cooking tapioca 1¼ cups sugar ⅛ teaspoon sea salt Instructions Crust 1. Mix flour and salt with wire whisk. 2. Stir in Extravagonzo oil until mixed. 3. Add water or milk until mixed completely. 4. Place dough into middle of 8 or 9-inch glass pie plate. 5. Spread dough out with hands covering the bottom of the plate and up the sides and over the rim. 6. Bake according to pie recipe directions. Filling 1. Place cherries in a bowl. Toss with tapioca, sugar, and salt; let sit for 15 minutes. 2. Preheat oven to 425°. 3. Remove dough from refrigerator and place on a countertop. 4. Remove top piece of parchment from 1 sheet, and lay it dough side down in a 9-inch pie pan. 5. Pull the other piece of paper off, and let dough sit for a few minutes to soften. When it has become pliable, gently press it into pan. 6. Trim edges, but leave a ½-inch overhang. 7. Work with other dough sheet to prepare lattice top. 8. Peel off top piece of paper and immediately place it back on dough. 9. Flip dough over; remove and discard the other piece of paper. 10. Cut dough into ½-inch strips. 11. Pour filling into pie shell. Lay half of dough strips evenly across the top, keeping a ¼- to ½-inch gap between strips. 12. Form a lattice by weaving the remaining strips perpendicular to the first layer (again keeping a ¼- to ½-inch gap between strips). 13. Trim excess dough around rim so edges of lattice match up with the ½-inch overhang of bottom crust. 14. Dust your fingers with flour, then pinch top and bottom layers of dough together to form a ridged crust. 15. Continue crimping dough around entire pie shell, flouring your fingers as needed. 16. Place pie pan on a baking sheet, and set it on a rack in bottom third of oven. Bake for 10 minutes. 17. Meanwhile, beat egg in a bowl. Pull pie out of oven and brush egg on crust. Return to oven and lower heat to 350°; bake for 45 minutes or until crust is golden brown and fruit is bubbling and thickened. 18. Remove from oven. 19. Allow to cool at least 1 hour before serving. WordPress Recipe Plugin by EasyRecipe

By: adapted by Tom from a recipe by Sal, allrecipes.com Recipe Type: Side Serves: 4 Ingredients 1 tablespoon butter 3 tablespoons Extravagonzo Culinary Oil (any flavor) 1 cup uncooked quinoa 2 cups vegetable broth 2 cloves chopped garlic 2 tablespoons+ chopped fresh parsley, plus whole leaves for garnish ½ tablespoon chopped fresh thyme 1 teaspoon sea salt 1 small onion, finely chopped 1 dash fresh lemon juice (optional) Instructions 1. Heat 2 tablespoons Extravagonzo Oil in saucepan over medium heat 2. Add the garlic, thyme and onion 3. Sauté until garlic is lightly browned and onion is translucent/limp 4. Remove to bowl and set aside 5. Melt butter with 1 tablespoon Extravagonzo Oil in the same saucepan over medium heat 6. Add the quinoa and toast, stirring occasionally until lightly browned, about 5 minutes 7. Stir in broth and bring to a boil 8. Reduce to a simmer, cover, and cook for 15 minutes, or until quinoa is tender and liquid has absorbed 9. Add sautéed garlic/onions and stir well 10. In a bowl, toss quinoa/garlic/onions mixture together with parsley and sea salt 11. Sprinkle with lemon juice, and serve WordPress Recipe Plugin by EasyRecipe

By: Peg T., Atascadero, CA Recipe Type: Salad Ingredients 2-3 pears 1 apple Fennel bulb and stalk, fresh 1 stick of celery 1-2 thin slices of red onion (to taste) ½ pomegranate Blueberries, dried Dill, chopped Parsley, fresh Pine nuts (optional) ¼ cup Extravagonzo Blood Orange Culinary Oil (or Meyer Lemon) White Balsamic Vinegar to taste Splash of white wine or champagne if open Sea salt and freshly ground black pepper (optional) Instructions Dressing 1. Mix together the oil, balsamic vinegar, white wine or champagne, salt and pepper 2. Cut the following into bite-sized slices: pears, apple, fennel, celery 3. Mix together with red onion slices 4. Add: pomegranate seeds, blueberries, dill, parsley, pine nuts 5. Mix with the dressing for a very festive salad.

By: Carol G. adapted from a recipe by Foodblogga Recipe Type: Side Serves: 4 Ingredients 2 large sweet potatoes, washed, peeled, and diced (4 cups diced) 4 tablespoons Extravagonzo Roasted Garlic Culinary Oil, divided 1 large yellow onion, thinly sliced 2 tablespoons light brown sugar 4-5 large, fresh sage leaves, thinly sliced, or to your taste 1 teaspoon coarse sea salt 7-8 cranks of freshly ground black pepper 1-2 teaspoons Extravagonzo Roasted Garlic Culinary Oil, for drizzling Instructions 1. Place diced potatoes in cold water in a medium saucepan. 2. Bring to a boil and cook until tender when pierced with a fork. 3. Drain immediately. 4. Meanwhile, heat 2 tablespoons Extravagonzo Oil in a large skillet over medium-low heat. 5. Add sliced onions and brown sugar; stir occasionally, until the onions caramelize and turn a deep golden brown, about 10-12 minutes. 6. In a small skillet over medium heat, add remaining 2 tablespoons Extravagonzo Oil. 7. Add sliced sage leaves and saute until lightly crisp. 8. Remove from heat. 9. Using a hand-held potato masher or an electric mixer, mash potatoes to desired consistency. 10. Add the caramelized onions and the crisp sage leaves in Extravagonzo Oil to the potatoes. 11. Season with coarse sea salt and freshly ground black pepper. 12. Stir until well blended. 13. Drizzle with Extravagonzo Oil and sprinkle with sea salt before serving. WordPress Recipe Plugin by EasyRecipe

By: Carol G. adapted from a recipe by Kalyn at kalynskitchen.com Recipe Type: Side Serves: 3-4 Ingredients 1 lb. brussels sprouts, trimmed and quartered 2 tablespoons Extravagonzo Roasted Garlic Culinary Oil – the Meyer Lemon is also nice and you can also try this with the Blood Orange and Red Chili 1 tablespoon Extravagonzo Classic Dark Balsamic Vinegar Sea salt Freshly ground black pepper 1½ tablespoons Parmesan cheese (preferably fresh grated) 1 tablespoon pine nuts (preferably toasted, could substitute other nuts of your choice) Instructions 1. Preheat oven to 450 F 2. Trim brussels sprouts, remove any discolored leaves, and cut into quarters (or halves if they are small.) 3. Put sprouts in mixing bowl and toss until evenly coated with Extravagonzo Oil, Balsamic Vinegar, and a sprinkling of salt and pepper. 4. Cover roasting pan with foil if desired, and spray with non-stick spray if needed. 5. Arrange sprouts in a single layer on roasting pan, and roast 20 minutes, turning occasionally, or until sprouts are slightly crisp and golden brown on the edges. 6. When sprouts are nearly done, toast pine nuts in a dry pan about 2-3 minutes, until barely starting to brown. (Be careful, they can go from lightly brown to overdone quite quickly.) 7. Put cooked sprouts back into mixing bowl and toss with Parmesan cheese. 8. Arrange on serving plate and sprinkle with pine nuts. 9. Serve hot. WordPress Recipe Plugin by EasyRecipe

By: adapted by Tom from a recipe by Martha Rose Shulman Recipe Type: Salad Serves: 4 Ingredients ¾ pound red cabbage, cored and finely shredded ¼ pound carrots, peeled and finely grated 1 tablespoon finely chopped flat-leaf parsley 1 teaspoon minced fresh chives 1 teaspoon minced fresh dill, OR ½ tsp dried dillweed can work 1 tablespoon freshly squeezed lemon juice 1 tablespoon Extravagonzo Balsamic Vinegar or Apple Cider Vinegar Sea Salt and freshly ground pepper to taste 1 small garlic clove, finely minced 1 teaspoon Dijon mustard 6 tablespoons Extravagonzo oil (any flavor) or use 2 tablespoons plain low-fat yogurt or buttermilk and 4 tablespoons oil – I like the yogurt. Instructions 1. Cover the shredded cabbage with cold water, and let sit for 15 minutes while you prepare the remaining ingredients. Drain. 2. Toss together the cabbage, carrots, parsley, chives and dill. 3. Whisk together the lemon juice, vinegar, salt, pepper, garlic and Dijon mustard. Whisk in the oil. Toss with the vegetables and herbs. Taste, adjust seasonings and serve. Alternately, allow to sit for 30 minutes to an hour in the refrigerator to blend flavors, then serve. Notes This keeps well for a few days in the refrigerator. WordPress Recipe Plugin by EasyRecipe

By: adapted by Tom from a recipe by Melissa Clark in Bon Appetit Recipe Type: Side Ingredients ¼ cup (6 tablespoons) Extravagonzo Classic Balsamic Vinegar 1 tablespoon (packed) golden brown sugar ¼ cup (1/2 stick) unsalted butter 1 teaspoon coarse kosher or sea salt Freshly ground black pepper 3 large red-skinned sweet potatoes (yams), cut into 1¼-inch pieces – I prefer to leave skins on, much of the nutrition is in the skin. Instructions 1. Preheat oven to 400°F. 2. In large skillet over medium heat, bring Extravagonzo Balsamic Vinegar and brown sugar to boil, stirring until sugar dissolves. 3. Reduce heat and add butter and salt and stir until butter melts. 4. Add potato pieces to skillet; toss to coat. 5. Season potatoes with freshly ground black pepper. 6. Spread potatoes evenly on rimmed baking sheet. 7. Bake until potatoes are tender and golden, stirring occasionally, about 40 minutes. 8. Transfer potatoes to large platter or bowl and serve. WordPress Recipe Plugin by EasyRecipe

By: adapted by Tom from a recipe by Sandy Gluck Recipe Type: Side Ingredients Extravagonzo Culinary Oil, any flavor 1 large round onion, diced 1 red bell pepper, diced 2 cups pumpkin, peeled and chunked Sugar to taste Extravagonzo Balsamic Vinegar to taste 1 handful raisins 1 pinch cayenne Instructions 1. Cook a large onion and a diced red bell pepper in some Extravagonzo Oil until the onion is tender. 2. Add a couple of cups of peeled and chunked pumpkin and stir to coat. 3. Add some sugar, Extravagonzo Balsamic Vinegar, a small handful of raisins, and a little cayenne 4. Cook, stirring frequently until pumpkin is tender and chutney is thickened WordPress Recipe Plugin by EasyRecipe