Mains

Ingredients: 2 Tbsp L.O.V.E.'s Basil EVOO 12oz grape tomatoes, whole 6oz Feta Cheese Block 1/4 tsp. Cracked Black Pepper 2 Cloves Garlic, minced 1/2 Medium Red Onion, diced 4oz Fresh Spinach, chopped 16oz Tortellini Pasta ​ ​ Instructions: Preheat oven to 400 degrees. Add the tomatoes and feta to an oven proof dish and drizzle with L.O.V.E’s Basil Olive Oil. Add fresh cracked pepper and place in the oven for 30 minutes. Stir in the fresh garlic and diced red onion, return to the oven for 10 more minutes while you cook the pasta. After 10 minutes, sprinkle on the chopped spinach, and add 1 scoop of pasta water to the dish. Stir the mixture together, then add your cooked pasta. Stir, baby, Stir- then pour the wine and enjoy!

Ingredients: 1/3 Cup L.O.V.E's Herbes de Provence Olive Oil 1 package Pillsbury Pie Crust 3 Large carrots, peeled and diced 1 Vidalia onion, diced 1/2 bag of Fresh Spinach 1 Tbsp. Whole Wheat Flour 2Tbsp. Heavy Cream Salt & Pepper to taste 1 Chicken breast, cooked and diced small. *OPTIONAL* ​ Instructions: Heat oven to 375°. Place about 3 Tbsp of the Herbes de Provence olive oil into a medium sauté pan. Once heated, add the carrots and vidalia onion- cook until the onions are translucent and the carrots are almost soft. At this point, add 1 Tbsp of Whole Wheat flour to the pan and stir very well to create a thickened mixture that soaks up the oil and water, then add the Heavy Cream- stirring continuously. After that is well combined, add in the spinach, and take the pan off the burner to cool. *Add optional cooked chicken here* Lay out your pie crusts. Use a small bowl to cut out about 8 - 10 circles. Once the veggie mixture is cool, divide it between the circles-placing it in the middle of each one. Fold them over and crimp with a fork. Place them on a baking sheet and apply the rest of the olive oil liberally on top of each one. Bake for about 15 - 20 minutes until golden brown. Enjoy!

Ingredients: 3 Lbs. Beef Rump Roast 3 Tbsp. L.O.V.E's Rosemary Olive Oil 1 Tbsp. Fresh Cracked Black Pepper 1/2 Tbsp. Kosher Salt 2-3 Fresh Sprigs of Rosemary and Thyme ​Instructions: One hour before cooking, set your roast out to come to room temperature. Pre-heat your oven to 375˚. In a small skillet, heat the olive oil and fresh herbs for a few minutes on medium heat- just until they are fragrant. Place your roast in your baking dish and rub all over with salt and pepper; then drizzle your herbs and oil on top. Place in the oven and cook for about 1 hour- done to your liking (145˚ internal is medium). Once done, let the meat rest for 5-10 minutes and then slice and serve right away. Enjoy!

Ingredients: 24 oz. Mahi Mahi 4 oz. Pancetta 3 Tbsp. Flour 2 Tbsp. L.O.V.E.'s Arbosana Olive Oil 4 Fresh Garlic Cloves 15 oz. Fire Roasted Diced Tomatoes 8 Tbsp. Heavy Cream Kosher Salt & Pepper to Taste 1 Bag of Washed Spinach ​ Instructions: First pat the Mahi Mahi dry and place the flour in a shallow dish. Dip the fish into the flour and coat it on all sides. Cook the pancetta in a large frying pan until nice and crispy; set aside. Then add 1 tbsp. of L.O.V.E.'s Arbosana Olive Oil into the hot pan with the pancetta fat. Place the floured Mahi Mahi in the pan to fry. Flip occasionally to cook through. While frying the fish, place the other tablespoon of olive oil into a medium sized sauce pot. Once hot, grate the fresh garlic right into the hot oil. Cook them for a few minutes until they are soft but not brown, then add the can of diced tomatoes. Cook on medium heat for about 10 minutes to cook off some of the liquid, then reduce the heat to low and add the heavy cream and salt and pepper to taste. Once the Mahi Mahi is fried on all sides and looks nice and crispy, you are ready to plate! First place a bed of spinach on each plate. Then add the hot fried fish right on top. Spoon the creamy tomato sauce all over (this will help wilt the spinach) and then top the dish with the fried pancetta. Enjoy!

Ingredients: 2 Chicken Breast 1/2 Cup loosley packed fresh basil' chopped 4 Large Roma tomatoes, diced 4 Cloves Fresh Garlic, minced 1/4 Cup Cream 1/8 Cup L.O.V.E.'s Coratina Olive Oil Salt & Pepper to taste Pasta or Spinach for serving ​ Instructions: First, add half of the Coratina Olive Oil to a heavy iron skillet. Brown the chicken in the olive oil until brown on each side (about 4 minutes per side). Set aside the chicken and add the rest of the olive oil to the skillet. Sauté the diced tomatoes for about five minutes and then add the fresh minced garlic. Cook for another 2-3 minutes. Keep cooking the sauce down- adding salt and pepper to taste as you go. Once it thickens to a sauce consistency, add the browned chicken back in, then add the cream and stir continuously as you let it simmer for 5 more minutes. Add the fresh basil right before you serve. [If serving over spinach, add the spinach to the pan for 2 minutes before serving so it can wilt down and get coated with sauce.] Otherwise, place the chicken over pasta and spoon on the sauce. Enjoy!

Ingredients : 2lbs. Patty Pan Squash, peeled and cubed 1 Large Yellow Onion 2 Carrots 1 Large Potatoes, peeled and cubed 1/2 Cup White Wine 4 Cups Chicken Broth 1 tsp. Smoked Paprika 1/2 tsp. Coriander 1/2 tsp. Turmeric 1/4 tsp. Cumin 1/4 tsp. Mustard Powder 1/4 tsp. Cinnamon 1/4 tsp. Cayenne Pepper 1 Cup Cream 1 Tbsp. L.O.V.E.'s Harissa Olive Oil 1 Tbsp. L.O.V.E.'s Koroneiki Olive Oil Salt & Pepper to taste Preparation: First, place your cubed patty pan on a baking sheet drizzled in L.O.V.E.'s Koroneiki Olive Oil and roast for 20- 25 minutes at 400˚. In the meantime, set the stove-top to medium-low heat and place a large stock pot on the stove. Add the rest of the Koroneiki Olive Oil, and the Harissa Olive Oil. Sauté the garlic & onions until they soften and you are able to smell the garlic. Next, add the carrots and potatoes to the pot and cook until the carrots are just soft. Add all of your spices and the white wine. Once the vegetables are rather soft, add the chicken broth and bring the soup to a boil. Add the roasted patty pan squash and bring back to a boil, then reduce the temperature to a simmer and cook for about 25 minutes more. Once the potatoes are done, transfer the soup to a blender and blend until smooth. Return the soup to the stove, stir in the cream and serve once warm throughout. Enjoy! You can also make this recipe in the crockpot: First sauté the onions and fresh garlic in the olive oil. Then place all of the rest

Ingredients: 2 Medium Acorn Squash 4 Large Eggs 1lb.Ground Sage Sausage 1 Large Red Onion, diced ½ Head of Celery, diced 1½ Tbsp. L.O.V.E.'s Butternut Squash Seed Oil ½ Pan of leftover cornbread Serves 4: Cut each Acorn Squash in half and scoop out the seeds to discard. Place the squashes- cut side up- on a baking sheet drizzled with ½ Tbsp. of L.O.V.E.'s Butternut Squash Seed Oil and sprinkled with salt and pepper. Put into a 350 degree oven for 1½ hours. Let cool completely in the fridge. Meanwhile, cook the sausage in a frying pan until browned, & broken into tiny pieces. Move to a bowl. Add ¾ Tbsp. L.O.V.E.'s Butternut Squash Seed Oil to the pan and add the celery and onion. Cook for 5 mins. until translucent. In a large bowl, mix 4 large eggs, cooked sausage, cooked onions & celery together. Then crumble in the corn bread to create a stuffing-like texture. Place wet stuffing mixture into each cooked half of acorn squash. Place in 350degree oven and cook for 45 minutes until solid cooked throughout. Enjoy!

Ingredients: 1/4 Cup of L.O.V.E.’s Strawberry Balsamic Vinegar 1/8 Cup of L.O.V.E.’s Persian Lime Olive Oil 1 Cup cherry tomatoes 1 ½ Cup sliced fresh strawberries 3 oz. Sharp Cheddar Cheese, cubed 1/2 Cup Crushed walnuts Mixed Salad greens Salt and Pepper to Taste Instructions: Make salad dressing by combining Strawberry Balsamic and Persian Lime Oil in a bowl and whisking until blended. In a large bowl place the mixed salad greens. On top of the salad greens, put the sliced strawberries, cheddar cheese, and crushed walnuts. Then add the cherry tomatoes around the rim of the bowl. Take the dressing and pour over the entire salad. Top with fresh crushed black pepper and kosher salt to taste. Place in the refrigerator for at least a half hour before serving to allow the dressing to “soak in.” Enjoy!

Servings:6 Ingredients: 1 Chicken, cut in 8 pieces 4 TBSP. L.O.V.E.’s Fresh Extra Virgin Olive Oil 1/4 Cup Raisins 2 Garlic cloves, minced 1/2 tsp. Cumin 1/4 tsp. Nutmeg 1/4 tsp. Ground cloves 1 Onion, chopped 1/4 tsp. Cinnamon 1 Green pepper, chopped 1/2 tsp. Salt 1/4 tsp. Pepper 1 tsp. Sugar 2 Large tomatoes, peeled, seeded and chopped 1 TBSP. Grated orange rind 2 Ounces unsweetened chocolate squares, chopped 2 TBSP. L.O.V.E.’s Dark Chocolate Balsamic Vinegar 2 TBSP. Chili powder (or to taste) 2 1/2 Cups Chicken broth 1/4 Cup Light rum Directions: In casserole, heat oil and cook garlic for a few moments to flavor oil; add chicken and brown. Remove chicken. In remaining fat, cook onion, green pepper, and tomato over gentle heat for 10minutes. To onion mixture, add chili powder, blending well. Add broth, almonds, raisins, seasonings, and rind; simmer, covered, 30 minutes longer. Add chocolate, stirring until melted. Add L.O.V.E.’s Dark Chocolate Balsamic Vinegar. Add rum. Replace chicken, spooning sauce over. Bake, covered, at 350 degrees for 1 hour, or until chicken is tender. Let cool 10 minutes before serving.