Pasta w/ Pine Nuts & Sun-Dried Tomatoes

• 12 oz. pasta
• 5 tbs Rosemary Olive Oil
• 2/3 c pine nuts, toasted
• 2/3 c chopped, drained sun-dried tomatoes
• 1/2 c chopped parsley
• 1/2 c grated Parmesan cheese
• Salt & pepper to taste

Cook pasta for 8 min. – until al dente. Drain well. Heat 3 tbs of olive oil in heavy, large skillet - med-high heat. Add cooked pasta & sauté, stirring frequently for about 10 min. Transfer pasta to a large bowl. Add remaining oil to skillet. Add toasted pine nuts & sun-dried tomatoes, stirring until warmed through. Pour pine nut mixture over pasta. Add chopped parsley & grated cheese, tossing to blend. Season with salt & pepper to taste.

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Honey Balsamic Glazed Chicken

• 4 chicken breast halves (bone in & skin on)
• 1 lb sm. Yukon Gold potatoes, halved
• 1/3 c Honey Balsamic Vinegar
• 1/4 c honey
• 1 tsp French Roasted Walnut Oil
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/4 tsp fresh thyme
• Salt & pepper to taste

Place chicken & potatoes in large zip lock bag or bowl. Mix balsamic vinegar, honey, oil, mustard & seasonings in small bowl. Reserve 1/4 c of the mixture & pour remaining over the chicken and potatoes. Marinate 4-6 hrs. Heat oven to 400 degrees.  Place chicken & potatoes in large roasting pan. Roast 40 min., then baste chicken with reserved glaze. Repeat every 7-10 min. Cook for about 1 hr. Stir pan juices & pour over chicken & serve.

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Butternut Squash Ravioli w/ Brown Butter & Dark Chocolate Balsamic

• 1 lb package of butternut squash ravioli
• 6 tbs unsalted butter
• 2 tbs Dark Chocolate Balsamic Vinegar
• 1/3 c toasted, chopped walnuts
• 1/4 c fresh grated Parmesan

Bring a large pot of salted water to a boil over high heat. Cook ravioli per package instructions & drain. In a medium saucepan, cook butter over med. heat, stirring. When foam subsides & butter begins to turn golden brown (about 3 min.), remove pan from heat & cool.  Stir in Dark Chocolate Balsamic & season with salt & pepper to taste. Pour sauce over ravioli, sprinkle with walnuts & Parmesan cheese.

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Cranberry Pear Balsamic Glazed Butternut Squash

• 1-2 lbs diced, peeled & seeded butternut squash
• 1/3 c Cranberry Pear White Balsamic Vinegar
• 1 tbs olive oil
• 3" sprig fresh rosemary, stripped from stem & chopped
• Salt & pepper to taste

Preheat oven to 375 degrees. In a large bowl, whisk olive oil & balsamic until thoroughly combined.  Add rosemary & squash & toss to coat. In a large roasting pan lined with parchment paper, arrange squash in single layer, drizzling any remaining marinade. Sprinkle liberally with salt & pepper. Roast for 30-35 min., stirring a few times until golden brown.

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Tuscan Herb Roasted Red Pepper & Tomato Soup

• 2-28 oz cans of tomato puree
• 1/2 c white wine
• 2 c chicken stock
• 2 roasted red peppers
• 3 tbs Tuscan Herb Olive Oil
• 1 med, finely diced onion
• 4 large cloves minced garlic
• 1 bunch fresh basil
• 1 tsp dried oregano
• 1/2 c grated Romano Cheese
• 1 c heavy cream

In a med. heavy stock pot, heat 1 tbs. of Tuscan Herb Olive Oil over med. high heat. Add onion & sauté until translucent (about 3 min.). Add garlic & sauté for 1 min. Add the white wine & reduce by half.  Add stock, roasted peppers, puree, basil leaves & oregano. Lower heat to med. and simmer for 20 min. Remove from heat. Using a blender, puree soup in small batches until smooth & creamy. Add heavy cream & cheese. Stir to combine. Season with salt & pepper and garnish with basil & drizzle of Tuscan Herb Olive Oil.

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Easy Bruschetta

• Heirloom tomatoes, chopped
• 2-3 tbsp. Basil Extra Virgin Olive Oil
• 2-3 tbsp. Garlic Extra Virgin Olive Oil
• 2-3 tbsp. Traditional dark balsamic
• Italian or French baguette

Slice baguette and brush with Garlic Extra Virgin Olive Oil.  Toast.  Toss chopped tomatoes and Basil Extra Virgin Olive Oil together. Spoon tomato mixture on to toasted bread slices.  Drizzle with Balsamic.

Vine & Olive