2 cups packed fresh basil leaves

½ cup Seasons Garlic Extra Virgin Olive Oil

½ cup freshly grated Parmesan Cheese

8 oz. fresh Chevre

½ tsp. Salt

Put the goat cheese, basil, garlic olive oil, grated Parmesan and salt in a food processor or blender and process to a smooth paste.  Use immediately as a dip, spread or served over hot pasta.

SERVES 4

2 heads of Romaine lettuce

2 cups of mixed fresh herbs (parsley, cilantro, dill, basil or mint)

1/4 cup chopped scallions

Dressing:

1/8 cup Hojiblanca EVOO

1/8 cup Lemon Fused EVOO

Salt and Pepper to taste

Tear lettuce into pieces and place in a large salad bowl with fresh herbs and scallions. In separate bowl, whisk together dressing ingredients.  Pour over salad, toss immediately, serve.

INGREDIENTS:

8 ounces thinly sliced beef tenderloin

2 handfuls arugula

2 tablespoons Seasons White Truffle Oil

4 tbspoon Seasons 18 Year Traditional Balsamic Vinegar

1 tbspoon chopped chives

Kosher salt to taste

Freshly ground black pepper

Shaved Parmesan Reggiano

Wrap the tenderloin in plastic wrap and place in the freezer for 4 hours. After 4 hours, un-wrap the tenderloin and thinly slice the beef into approximately into 1/8 to 1/4-inch pieces. Lay out sheets of parchment paper and place each slice onto the parchment sheets. Layer with another piece of parchment and gently pound the meat with a meat mallet until paper thin. Repeat until all of the meat is sliced and pounded. Divide the meat evenly among 4 chilled plates. Serve with arugula tossed with truffle oil and balsamic, salt, pepper, chives and shaved parmesan cheese to taste. Finish with a pinch of sea salt and a drizzle of balsamic and truffle oil.

Ingredients

4-6 large Little red  potatoes

2 Tablespoons of Seasons Arbequina Extra vigin olive oil 

2 Tablespoons White Truffle Oil 

2 Tablespoons shredded Parmesan cheese

2 Tablespoon fresh snipped chive

2 teaspoons Sea Salt 

1 teaspoon fresh ground pepper 

Directions

Pre-heat the oven to 350 degrees. Wash and dry the potatoes and place on a parchment lined baking sheet, drizzle the Arbequina EVOO and season with Sea salt and pepper. Put in oven on center shelf and bake for 45 minutes.Remove from oven. Begin a thin drizzle of White Truffle oil. Sprinkle with fresh chive and parmesan cheese.

1 tablespoon finely minced shallot

1 tablespoon Dijon mustard

1/3 cup Seasons Honey Ginger White Balsamic

2/3 cup Seasons Coratina extra virgin olive oil

Salt and pepper to taste

Add the vinegar, salt, pepper, mustard and shallot to the blender.  Pulse a few times to mix.  

Slowly pour in the olive oil while the blender is running to emulsify the mixture. 

Serves 4

Ingredients

4 ripe medium oranges, peeled

1 small red onion, sliced fine

2 tablespoons Fig Balsamic Vinegar

6 tablespoons Hojiblanca Extra Virgin Olive Oil

Salt and freshly ground pepper

4 tablespoons golden raisins, covered for 20 minutes in hot water, then drained

20 black olives, pitted

2 tablespoons sunflower seeds

2 tablespoons almonds, blanched and chopped fine

Springs of fresh mint, to garnish

Preparation

Remove the white pith from the oranges and cut the fruit crosswise into 1/4 inch slices. Arrange on a serving platter and scatter over the sliced red onion. In a small bowl, whisk together the vinegar, olive oil, salt, and pepper. Spoon this dressing over the onion and oranges. Sprinkle with the raisins, olives, sunflower seeds, and almonds. Garnish with mint springs and serve chilled.

Serves:    4 servings

Ingredients:

Vinaigrette:

2 tablespoons Oregano White Balsamic Vinegar

1/4 cup Arbequina Extra Virgin Olive Oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Salad:

1 cup garbanzo beans, drained and rinsed

2 medium zucchini, diced into 1/4-inch pieces

1/2 cup fresh corn kernals

1/2 small red onion, thinly sliced

5 romaine lettuce leaves, cut crosswise into 1/2-inch strips

¼ cup shaved Parmesan cheese

Directions

For the Vinaigrette: In a small bowl, whisk together the vinegar, olive oil, salt, and pepper until combined.

For the Salad: Place the garbanzo beans, zucchini, corn, red onion, and lettuce in a large salad bowl. Pour the vinaigrette over the salad and toss well. Garnish with the Parmesan cheese and serve. 

INGREDIENTS:

2 YELLOW BELL PEPPERS

4 RED BELL PEPPERS

1/2 CUP SEASONS FRANTOIO EVOO

1/2 SPANISH ONION

1 TOMATO

1/3 CUP SEASONS SHERRY VINEGAR

1 MINCED GARLIC CLOVE

1 TEASPOON GROUND CUMIN

1 LOAF CIABATTA BREAD (OR BAGUETTE)

Preheat oven to 375F. Line baking sheet with parchment paper. Cut the peppers lengthwise and remove the

stems and seed. Arrange the peppers cut side down on the baking sheet alongside the onion and tomato. 

Roast for 35 minutes. Do not allow the edges to blacken. Transfer peppers, onion and tomato to a bowl andcover with plastic wrap. When peppers are cool enough to handle, peel them. Tear them lengthwise into 

strips about 3/4 inch wide. Dice roasted onion. Peel tomato and dice. In a casserole, combine all 

ingredients and mix gently for about a minute. Toss gently, serve cool with ciabatta or baguette bread.

Ingredients:

Serves 4

3 cups sundried tomatoes (not in oil)

1 cup of Seasons Garlic Extra Virgin Olive oil

3 tablespoons of minced fresh herbs such as oregano and parsley

1/4 cup Seasons Sherry vinegar

Sea salt and fresh ground pepper to taste

Put all ingredients in to the bowl of a food processor. Pulse until mixture has the consistency of pesto. Lightly toss with one pound of cooked pasta or serve with crackers as a spread.

Cannellini Bean Salad with SEASONS FAMILY RESERVE Extra Virgin Olive Oil

INGREDIENTS: 

1  15 oz. can drained white cannellini beans

1 large tomato diced very small 

1/2 sweet onion diced very small 

1/2 cup of chopped parsley 

1/2 crumbled feta cheese

Sea salt and pepper to taste 

4-5 tablespoon SEASONS FAMILY RESERVE Extra Virgin Olive Oil

3 tablespoons (to taste) OREGANO WHITE BALSAMIC

In a salad bowl combine all the ingredients above  toss and serve cool.

Serves 6 to 8 as an appetizer.

Ingredients:

3 cups basil leaves

1 clove garlic, roughly chopped

3 tablespoons walnuts

3 tablespoons grated parmesan cheese

½ cup walnut oil

Salt to taste

Directions:

Purée the ingredients until smooth in a food processor.

Toast walnuts over high heat in a sauté pan; toss frequently and remove when fragrant.

Cut onion into 1/8" slices and soak in ice water for ½ hour or more to remove bite; drain well. Whisk together dressing ingredients. Wash and dry greens. Add nuts, berries and onion; then toss with dressing. Serve immediately.

Serves 4.

6 cups mixed lettuces
1 tangerine, peeled and diced

½  cup blueberries
½   cup crumbled feta cheese
4 Tbsp Blood Orange Fused extra virgin olive oil
2  Tbsp Tangerine Balsamic Vinegar
Pinch of fresh black pepper

3  medium butternut squash (about 4-1/2 pounds total)

1/3  cup  packed brown sugar

3 Tbsp Cinnamon Pear Balsamic Vinegar

2  tablespoons  butter or margarine, softened

1  teaspoon  finely shredded orange peel

Brown sugar (optional)

Ground cloves (optional)

Orange peel curls (optional)

Scrub squash; halve lengthwise and remove seeds. Place halves, cut side up, in a large roasting pan. In a mixing bowl combine brown sugar, balsamic vinegar, margarine or butter, orange peel. Spoon mixture into squash halves. Bake, covered, in a 350 degree F. oven for 40 minutes.

Stir brown sugar mixture; uncover and bake 15 minutes more or until squash is tender. Sprinkle with additional brown sugar and garnish with orange peel curls, if desired. Makes 6 side-dish servings.

Ingredients

Vinaigrette:

2 tablespoons Oregano White Balsamic vinegar

1/4 cup Coratina Extra Virgin Olive Oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Salad:

1 cup garbanzo beans, drained and rinsed

2 medium zucchini, diced into 1/4-inch pieces

1/2 cup fresh corn kernals

1/2 small red onion, thinly sliced

5 romaine lettuce leaves, cut crosswise into 1/2-inch strips

¼ cup shaved Parmesan cheese

Directions

For the Vinaigrette: In a small bowl, whisk together the vinegar, olive oil, salt, and pepper until combined.

For the Salad: Place the garbanzo beans, zucchini, corn, red onion, and lettuce in a large salad bowl. Pour the vinaigrette over the salad and toss well. Garnish with the Parmesan cheese and serve.

Serves:    4 servings

Salad

4 oz firm salad greens (rocket, spinach arugula)

2 cups pears poached in Cinnamon Pear Balsamic Vinegar, 

sliced

¼  cup Asiago cheese crumbled

¼ cup candied walnuts

Dressing

2 oz Blackberry Ginger Balsamic Vinegar

4 oz Frantoio Extra Virgin Olive Oil

To make the dressing: Place balsamic vinegar in a small bowl. Slowly whisk in olive oil. Divide the salad greens between the plates. Arrange the pears, Asiago and walnuts on the greens. Drizzle dressing on top.

Serves 2 - 4

Ingredients: 
2 cups 18 year Traditional Balsamic Vinegar
1 Tsp Honey
1/4 lb. Arugula, cleaned
1 Tbsp 18 year Traditional Balsamic Vinegar
2 Tsp Arbequina Extra Virgin Olive oil
Salt, to taste
Freshly-ground black pepper, to taste
12 Paper-thin slices beef round, pounded
12 Paper-thin slices Manchego cheese

Directions: 
Bring balsamic vinegar to a boil in a medium saucepan over medium- high heat and reduce it to 1/2 cup, stir in the honey. Let cool. Toss arugula with vinegar and oil and season with salt and pepper to taste. Lay out 1 slice of beef on a flat surface. Place 1 slice of cheese and two tablespoons of the arugula in the middle of the beef and roll up tightly. Repeat with the remaining beef. Place on platter and drizzle with balsamic reduction.

Ingredients:

1/2  cup  light sour cream

3  Tbsp  reduced-fat mayonnaise

1 1/2  Tbsp  A-Premium White Balsamic Vinegar

1  tsp  sugar

1/2  tsp  black pepper

1/4 tsp  salt

2  cups  unpeeled chopped Rome apple (about 1 medium)

1  cup  golden raisins

1  (16-ounce) package cabbage-and-carrot coleslaw

Preparation:

Combine the first 6 ingredients in a large bowl, stirring with a whisk. Add chopped apple, 1 cup raisins, and coleslaw; toss to combine.

Yield: 8 servings (serving size: 1 cup)

1 cup medium-grind bulgur wheat
1 cup seedless red grapes, cut in halves or quarters, depending on size, or Champagne grapes
1 cup small-diced celery (about 3 stalks)
1/3 cup chopped toasted walnuts
1/4 cup packed coarsely chopped fresh flat-leaf parsley
3 Tbs. dried currants
3 Tbs. Roasted Walnut Oil
3 Tbs. A-Premium White Balsamic Vinegar
2 Tbs. minced shallot
Kosher salt and freshly ground black pepper

In a small saucepan, bring 1 cup water to a boil over high heat. Stir in the bulgur, remove from the heat, cover, and let sit until the water is completely absorbed and the bulgur is tender and cooled to room temperature, about 1 hour. Transfer to a large bowl. Add the grapes, celery, walnuts, parsley, currants, walnut oil, vinegar, shallot, and 1/2 tsp. salt; toss well. Season to taste with more salt and pepper.  Yield 5 servings

Serves 6                        Prep time: 10 min                Cooking time: 10 minutes

1 (7 to 8-inch) wheel brie cheese

1/4 cup dried cranberries

1/4 cup pomegranate seeds

1 chopped pear

1/4 cup POMEGRANATE BALSAMIC VINEGAR

Preheat oven to 350F

Remove outer wrapping from brie wheel. Using a very sharp knife, remove the rind from the top of the wheel only, leaving the rind on the sides and bottom intact. Place brie in a shallow pie plate or casserole dish.

In a small sauce pan combine chopped pear, pomegranate seeds, dried cranberries and  POMEGRANATE BALSAMIC VINEGAR, cook over medium heat for 5 minutes, stirring with a wooden spoon until pomegranate balsamic reduces and becomes thicker. Pour the mixture over brie and bake for 10 minutes. Serve with crackers or sliced toasted baguette.

Servings: 6       Prep time: 40 minutes       Cooking time: 1hour 30 minutes

1 1/2 lb. sweet potatoes, peeled

1 lb. parsnips, peeled

1 lb. carrots, peeled

1 large red onion, coarsely chopped

1/4 cup sweetened dry cherries

1/3 cup BLOOD ORANGE EXTRA VIRGIN OLIVE OIL

1/3 cup CHERRY BALSAMIC VINEGAR

Salt and pepper to taste

1 tablespoon rosemary needles for garnish

 Preheat oven to 350F.

Cut first 3 ingredients into 1 1/2 inch pieces. Combine carrots, parsnips, sweet

potatoes, onion, and dried cherries in a roasting pan, add Blood orange extra virgin olive oil and cherry balsamic vinegar. Add salt and pepper to taste. Cover roasting pan with aluminum foil. Place covered roasting pan in oven for 1 hour. Uncover roasting pan and bake for an additional 30 minutes.

To serve, toss to mix ingredients and finish with rosemary needles.

Servings: 6   Prep time: 30 minutes Cooking time: 50 minutes

 4 lb. yukon gold potatoes, peeled, cut into 3-inch pieces

2 shallots finely chopped

1 1/4 cups whole milk, warmed

1/4 cup ARBEQUINA EXTRA VIRGIN OLIVE OIL

1 lb assorted mushrooms (such as cremini, shiitake, chanterelles) chopped

3 tablespoon PORCINI EXTRA VIRGIN OLIVE OIL

1 teaspoon chopped chives to garnish

Salt and pepper to taste

Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Meanwhile, over medium heat add ARBEQUINA EXTRA VIRGIN OLIVE OIL to a large skillet. Add shallots, cook for 3 minutes and add mushrooms; sauté until beginning to soften, about 3 minutes. Sauté until juices evaporate and mushrooms are brown, about 7 minutes; season with salt and pepper.

When potatoes are tender, drain. Return potatoes to same pot. Stir over medium heat until excess moisture evaporates, about 1 minute; remove from heat. Mash well. Add milk and mix, adding additional milk by tablespoons to reach desired consistency. Season potatoes to taste with salt and pepper. Fold shallots and mushrooms into potatoes. Top with PORCINI EXTRA VIRGIN OLIVE OIL and sprinkle with chives.

2 cups mache salad green

2 Tbsp pine nuts

4 ounces humboldt fog cheese, crumbled

1 green apple, cut into matchstick size pieces

3 Tbsp SEASONS 12 yr infused red apple balsamic vinegar

1 Tbsp chopped chives

3 Tbsp SEASONS Arbequina extra virgin olive oil

salt and pepper to taste

Wash mache and dry.  Arrange on 4 salad plates.  Garnish salads with pine nuts, crumbled humboldt fog cheese and green apple pieces.

For the vinaigrette:  Combine the balsamic vinegar and chives in a small bowl; whisk in the extra virgin olive oil.  Season with salt and pepper.

3 Tbsp SEASONS mushroom sage infused extra virgin olive oil

2 large clove garlic, crushed

1 lb sliced mixed mushrooms

8 to 10 fresh sage, very thinly sliced

salt and freshly ground black pepper

3 cups chicken stock

1 cup whole milk

1 cup quick cooking polenta

2 Tbsp SEASONS mushroom sage infused extra virgin olive oil

Heat 3 tablespoons SEASONS mushroom sage infused extra virgin olive in a frying pan over medium-high heat and add garlic and sliced mushrooms, cooking until very tender, season with salt and pepper and stir in sage. Add the stock and milk to a saucepan and bring to a boil.Slowly whisk in the polenta so no lumps form. Stir it constantly for a minute or two until it comes together. Fold in mushroom mixture and the remaining 2 tablespoons olive oil.  Serve warm.

6 Tbs. SEASONS Arbequina extra virgin olive oil
2 Tbs. SEASONS A-premium white balsamic vinegar
2 Tbs. finely chopped shallots

Salt

Black pepper
2 heads Belgian endive
1 head radicchio
1 large Asian pear or barely ripe Bosc or Anjou pear
Juice of 1/2 lemon

1/3 cup SEASONS 12 yr fig infused balsamic vinegar
1/2 lb. Cabrales (Stilton or Gorgonzola), cut into 6 slices

Whisk together the oil, vinegar, and shallots. Season to taste with salt and pepper; set aside.

Cut the endive and radicchio into 1-inch wide strips, discarding the hard cores. (It isn’t usually necessary to wash these salad greens.)

Remove the core from the pear, cut into thin wedges, and toss with lemon juice. Toss the endive, radicchio, and pears with the vinaigrette. Divide among six salad plates. Drizzle the fig balsamic over the salads. Top each salad with a slice of blue cheese and serve immediately.

3 pounds Yukon gold potatoes, cut into 2-inch dice

1 cup light cream

4 tablespoons butter

¼ cup minced onion

1 tablespoon SEASONS Family Reserve Extra Virgin Olive Oil

2½ teaspoons salt

½ teaspoon white pepper

2 tablespoons SEASONS Truffle Oil

Put the potatoes into a large saucepan and cover with water. Place over high heat and bring to a boil. Cook until fork tender, about 25 minutes. While potatoes are cooking sauté the onion in oil until transparent, do not brown. Drain the potatoes and return to a low heat for 2 to 3 minutes to dry up any excess water.

Put the cream and butter into a small saucepan and place over medium heat. Warm until the butter has melted into the cream.

Using a masher, mash the potatoes in the saucepan. Add the onion, cream, butter, salt and pepper and mix well using a large spoon. Swirl in the truffle oil and serve.

Serves 4 to 6.

1½ cups parsnips, peeled and cut in 2 inch chunks

1½  cups carrots, peeled and cut in 2 inch chunks

1½  cups turnips, peeled and cut in 2 inch chunks

¼ cup SEASONS Roasted Walnut Oil, divided

½ tsp. dried thyme leaves

salt and pepper to taste

Preheat oven to 350°. Toss vegetables with 3 Tbsp. Walnut Oil and season with thyme, salt and pepper. Arrange vegetables in single layer in shallow roasting or jelly roll pan. Roast 40 minutes or until tender-crisp, stirring occasionally. Add salt and pepper if needed to taste and finish with remaining 1 Tbsp. Walnut Oil.

8 cups thinly sliced red cabbage

2 cups coarsely chopped Stayman Winesap apples (or other crisp, tart red apple)

¼ cup thinly sliced red onion

½ cup coarsely chopped toasted walnuts

½ cup SEASONS Red Apple infused Balsamic Vinegar

3 Tbsp. SEASONS Sherry Reserve Vinegar

3 Tbsp. SEASONS Roasted Walnut Oil

salt & pepper to taste

Toss cabbage, apples, red onion, and toasted walnuts. Combine both Vinegars and Walnut Oil and whisk. Toss with slaw mixture. Season to taste with salt and pepper.

Serves 6-8.

1 cup uncooked Israeli (pearled)couscous

¼ tsp finely grated lemon peel

1 Tbsp lemon juice

5 Tbsp SEASONS Sicilian Lemon Infused Balsamic vinegar

3 Tbsp SEASONS Basil infused extra virgin olive oil

¼ tsp salt

Pepper, to taste

1 clove garlic, finely chopped

1 can (15 oz) cannellini beans, drained and rinsed

½ cup unpeeled chopped cucumber

½  cup roasted sweet red peppers, cut into 1-inch strips

1/3 cup sliced pitted kalamata olives

4 scallions, with some green tops, sliced about ¼ cup

1 cup grape tomatoes, cut in half

Fresh basil leaves for garnish

4 ripe medium oranges

1 small red onion, thinly sliced

3 Tbsp SEASONS Oregano White Balsamic

6 Tbsp SEASONS Frantoio Extra Virgin Olive Oil

Salt and freshly ground black pepper

20 black olives, pitted

Sprigs of fresh parsley to garnish

Pinch of ground cinnamon to taste

Peel the oranges and remove the white pith.  Cut the fruit crosswise into 1/4 inch slices.  Arrange on a serving platter and scatter over the sliced red onion.  In a small bowl, whisk together the vinegar, olive oil, salt, and pepper.  Spoon this dressing over the onion and oranges.  Sprinkle with the black olives, parsley and cinnamon.  Serve chilled.

Salad:

10 oz box couscous

2 cucumber, peeled and chopped

4 medium ripe tomatoes, chopped

1/2 cup sliced scallions

1/4 cup fresh chopped mint

2 cups fresh chopped parsley

2 cups canned garbanzo beans, drained and rinsed

2 cloves garlic, minced

Dressing:

1/3 cup SEASONS Sherry Vinegar

1/4 cup SEASONS Meyer Lemon Fused Olive Oil

1 tsp coarsely ground black pepper

1/2 tsp kosher salt

Cook couscous according to package directions. Combine remaining salad ingredients in a large bowl; add couscous, and mix thoroughly.  To prepare dressing, blend ingredients with a whisk; pour over salad.  Serve chilled or at room temperature.  Serves 12.

3 tablespoons SEASONS 12 yr Fig Balsamic Vinegar

1/4 cup SEASONS Family Reserve extra virgin olive oil

4 cups mixed salad greens

½ cup thinly sliced radishes

1 cup dried figs, cubed

4 oz crumbled Feta cheese

1/4 teaspoon ground black pepper

salt to taste

Preparation: Mix vinegar, pepper, salt, and olive oil in a small bowl with whisk. In a large salad bowl, toss the remaining ingredients together. Drizzle the dressing over the salad and serve.

Serves 4.

Salad:

2 cups frozen or fresh peas

2 lb. asparagus, ends trimmed

4-6 ribbons of zucchini (or substitute with fresh chives)

Zest of 1 lemon

Container of Alfalfa sprouts

Sea salt, to taste

Dressing:

1 tablespoon of a finely diced shallot

1/4 cup SEASONS A-Premium White Balsamic Vinegar

1/2 cup SEASONS Meyer Lemon extra virgin olive oil (plus 1 to 2 tablespoons for thinning out, if desired)

1/4 cup plain yogurt

1/8 to 1/4 teaspoon kosher salt, to taste

Freshly ground pepper

Preparation:

Salad

Bring a saucepan of well salted water to a boil over high heat. Add peas and cook until fork tender (about1 minute). Prepare a large bowl of ice water. Scoop out the peas and place into the ice water to refresh, then scoop out, drain and set aside. Next add the asparagus to the boiling water and cook until tender, about 3 minutes. Place the asparagus and refresh in the ice water. Drain again and set aside.

Place zucchini ribbons (or chives) on a dry surface and evenly divide the asparagus spears on one end (use fewer stalks if the asparagus is large). Roll around the asparagus to form a bundle. In a bowl, combine the peas, alfalfa sprouts and lemon zest, toss to combine. Season with salt and pepper.

Dressing

Combine the shallot with the salt and white balsamic vinegar in a small bowl. Add pepper, then whisk in the olive oil and yogurt. Yield: 1 1/3 cups dressing.

To plate, place the asparagus bundles on top of alfalfa sprouts or divide among individual plates, finish with dressing and a few peas to garnish. Serve immediately. Serves 4 to 6.

Vinaigrette:

1 shallot, minced (optional)

1/3 tsp Five spice powder

Salt and pepper

3 Tbsp SEASONS Frantoio Extra Virgin Olive oil

1/2 cup SEASONS Pineapple White Balsamic vinegar

Salad:

1 mango, peeled, seeded and cut into 1/4-inch strips

2 cups cubed pineapple

2 kiwi, peeled and sliced

1/2 cup dried cranberries

1/2 cup roasted marcona almonds, crushed

Salt and pepper

5 cups arugula (or other leafy green), loosely packed

Preparation:

Vinaigrette:

Whisk together the white balsamic, shallot, five spice powder, and salt and pepper. Slowly whisk in the extra virgin olive oil. Add salt and pepper to taste.

Salad:

In a large salad bowl, toss together the mango, pineapple, kiwi, cranberries, and marcona almonds with 1 cup of the vinaigrette. Place the arugula on a large serving tray and top with the mixed fruit. Drizzle the additional dressing over the salad to finish or serve on the side.

Serves 4-6.

Aioli:

1 egg yolk

3 teaspoons SEASONS Sicilain Lemon White Balsamic Vinegar

1 teaspoons Dijon mustard

2 teaspoons chopped fresh chives

1 garlic clove, crushed

½ cup SEASONS herb de Provence extra virgin olive oil

Salad:

2 lb. small potatoes

5 slices prosciutto

Preparation:

Aioli:

Place the egg yolk, lemon juice, mustard, and garlic in the bowl of a food processor and process until finely chopped. Gradually add the oil in a thin, steady stream until the mixture is thick. Season with salt and pepper.

Salad:

Cook the potatoes in a saucepan of salted boiling water for 15 minutes or until tender. Drain. Set aside for 10 minutes or until cool enough to handle. Cut the potatoes in half. Preheat oven to broil. Place prosciutto on baking pan and broil in oven for 2 minutes or until golden and crispy. Set aside to cool. Break into small pieces. Combine the potato and aioli in a bowl. Top with the prosciutto to serve. Serves4-6

1/2 c. Vidalia onion

1/2 c. green bell pepper

1/2 c. yellow sweet pepper

1 small green jalapeno pepper, seeded and cored

1 clove garlic, minced

1/2 c. cilantro

1 1/2 c. fresh pineapple, divided

1/4 c. SEASONS Pineapple White Balsamic

3 Tbsp. SEASONS Lime Fused Extra Virgin Olive Oil

Finely chop onion, peppers, garlic, cilantro and 1 c. pineapple OR place in food processor and pulse until finely chopped. Mix in Pineapple Balsamic and Lime Oil. Dice remaining 1/2 c. pineapple and stir into salsa. Chill at least1 hour to allow flavors to blend. Serve with tortilla chips or with grilled chicken, pork or seafood.

Enjoy this salad in the winter months when kale and pomegranates are in season and at their peak flavor.  The oil and vinegar we selected adds a fruity, grassy and tart flavor with a mild serrano pepper finish.  Perfect for a cold winter day when you can't go outside but want to feel (and eat) healthy.  

Winter Salad with Kale, Quinoa & Pomegranate 
10-12 leaves of kale (250-300g)
1 cup pomegranate seeds
1 cup cooked black quinoa (white quinoa will also work)
3 scallions, chopped
3/4 cup Seasons Marcona Almonds, coarsely chopped 

Dressing
4 Tbsp Seasons Serrano Honey Vinegar
3 Tbsp Seasons Koroneiki Extra Virgin Olive Oil

Directions:

Wash and dry the kale. Remove the stems and use a food processor or mini chopper to chop the kale into a finely chopped texture (You can use a sharp chef's knife if you don't own a mini chopper).  Chop scallions into penny-thick slices.  Open pomegranate and remove seeds - set one cup of seeds aside. 

Cook black quinoa according to package instruction. Let it cool down for about 5 to 10 minutes. 
In a bowl combine: chopped kale, chopped scallions, pomegranate, cooked black quinoa. 

Next, add Seasons Serrano Honey Vinegar and Seasons Koroneiki Extra Virgin Olive Oil in a small bowl.  Whisk for about one minute until mixture emulsifies.  Add dressing to salad and toss for about one minute.  Finish with chopped marcona almonds and serve.

The flavor is best when the salad is at room temperature or cold. Refrigerate the salad for at least 15 minutes before serving.

1 14-ounce can reduced-sodium chicken broth or vegetable broth

1 c quinoa, rinsed if necessary

2 Tbsp SEASONS Hojiblanca (Gold Medal Winner)

2 Tbsp SEASONS Cranberry Pear White Balsamic Vinegar

1/4 tsp SEASONS Fleur de Sel

1/4 tsp freshly ground pepper

2 ripe but firm pears, diced but not peeled

½ c dried cranberries

1/2 c coarsely chopped walnuts 

Bring broth to a boil in a large saucepan. Stir in quinoa, reduce heat to maintain a simmer, cover and cook until the liquid is absorbed and the quinoa has popped, about 15 minutes. Meanwhile, whisk oil, vinegar, salt and pepper in a large bowl. Add pears and cranberries, toss to evenly coat.

Drain any excess liquid from the cooked quinoa, if necessary. Add the quinoa to the pear mixture; toss to combine. Transfer to the refrigerator to cool for about 15 minutes. Serve topped with walnuts and finish with a drizzle of oil & vinegar. Makes 6 servings, about 3/4 cup each.

Serves 4 to 6

Serves 4

Ingredients:
3 - 15 oz cans garbanzo beans, drained
1/2 cup Seasons Chipotle EVOO
1/2 cup lemon juice
1/4 cup sesame seed oil
2 cloves garlic
1 tsp ground cumin
Salt to taste

Directions:
Put all ingredients together in a food processor. Pulse until mixture is silky smooth.
Serve with pita bread.