Tender Flank Steak with Herb Olive Oil ChimichurriBy Blake HowertonThis juicy flank steak is perfect for a last minute dinner on the grill. Can be served with a Caesar salad and Tuscan Herb Olive Oil Croutons. Serves 4Savory Ricotta SconesBy Blake HowertonThese scones are light and fluffy, rather than dense and heavy, and they stay moist longer than scones traditionally made with butter or shortening. Pepper and green onions gives a savory twist on a traditional breakfast scone, however cranberries and frozen blueberries can add a sweet twist for something different. (And makes great base for egg Benedict) Makes 6-8 sconesCrusted Rack of PorkBy Blake Howerton Use an herbaceous, robust EVOO here. Instead of it getting lost among all flavors, this flavor will increase its depth as they work together. This recipe can be served with Roasted beet salad with Cinnamon Pear Balsamic and Goat cheese Crumble or haricots verts. Serves 4Italian Caprese-Style RisottoBy Blake HowertonThis version of Risotto is packed with warm mozzarella and toamto goodness, making it a perfect dinner on a cold winter\'s day or a classy appetizer for a dinner party. to increase the sophistication factor, try a beet and red wine or mushroom and truffle version. Serves 4 as a main dish, 6 as a sideMarinated Portobello MushroomsBy Blake HowertonThe olive oil and balsamic vinegar in this recipe soften the mushrooms and give them an extra-juicy feel as well as bringing out their exceptional flavor. Serves 2Olive the Morning MuffinsBy Blake HowertonMake the best muffins by adding olive oil! Honey-Glazed ChickenBy Blake HowertonThis is one of those quick and easy dinners you can throw into the oven when you walk in the door from work and enjoy in no time at all. Pasta, Pesto & PeasBy Blake HowertonFeaturing our new Pesto Infused Olive Oil!
