INGREDIENTS 1 ½ to 2 pounds broccoli rabe 1 pound orecchiette or spaghetti 6 tablespoons Essex Olive Oil Co. extra virgin olive oil 4 large cloves garlic, minced Pinch of hot pepper flakes 6 to 8 ounces hot Italian sausage, preferably with fennel seed Salt Freshly grated aged pecorino cheese (optional)   DIRECTIONS Bring a large pot of salted water to a boil over high heat. To trim the broccoli rabe, remove any stems that feel tough. (The thick stems are usually more tender than the thin ones.) Trim the ends of any stems that look dry, then slit any stems that are thicker than a pencil so they cook more...

INGREDIENTS 2 racks baby back pork ribs (2 lbs. total) ¼ cup Essex Olive Oil Co. extra virgin olive oil 1 or 2 lemon wedges 1 bunch fresh rosemary Coarse sea salt and black pepper 2 Tbsp. Herbes de Provence   DIRECTIONS Remove the thin papery membrane on the back of each rack of ribs or have your butcher do this for you. Using a sharp, slender knife and starting on the bone side, make starter holes in the meat between every two ribs. Twist the knife blade to widen the holes. This makes it easier to insert the spit. Use an over-and-under weaving motion to thread the ribs, through the...

INGREDIENTS FOR THE FISH 4 pieces of boneless and skinless fish fillets, at least ½ inch thick or preferably thicker 2 Tbsp. Essex Olive Oil Co. extra virgin olive oil Coarse salt and freshly ground black pepper For the Herb Citrus Dressing   FOR THE DRESSING 1 Tbsp. small pieces (about ¼ inch) dried tomatoes ½ cup Essex Olive Oil Co. extra virgin olive oil ¼ cup fresh lemon juice 1 Tbsp. minced red onion 1 Tbsp. minced fresh mint leaves 1 Tbsp. minced dill ½ tsp. each grated lemon and orange zest ¼ tsp. finely grated garlic Lemon slices for garnish Fresh herbs (parsley and dill) sprigs for garnish   DIRECTIONS Preheat the oven to 450°F. Arrange the fish on a...

INGREDIENTS FOR THE CRUST 1 ½ cups unbleached, all-purpose flour ½ teaspoon chopped fresh thyme leaves ¼ teaspoon baking powder ¼ teaspoon fine ground sea salt ¼ cup Essex Olive Oil Co. extra virgin olive oil 3 to 4 tablespoons cold water   FOR THE FILLING 4 tablespoons Essex Olive Oil Co. extra virgin olive oil 1 onion, chopped (about 1 ½ cups) 1 large russet potato, cubed (about 2 ½ cups) 1 cup quartered Brussels sprouts 3 cups sliced white button mushrooms 1 teaspoon chopped fresh thyme leaves 2 tablespoons unbleached, all-purpose flour 2 ½ cups unsalted vegetable stock 1 teaspoon fine ground sea salt ½ teaspoon ground black pepper Garnish: sea salt, course ground black pepper, fresh thyme leaves,...

INGREDIENTS FOR THE ASPARAGUS 1 lb (454gr) asparagus spears (1 bunch) – bottom of stems snapped off 1 tablespoonEssex Olive Oil Co. extra virgin olive oil sea salt to taste   FOR THE VINAIGRETTE 1 teaspoon finely grated fresh ginger (use microplane grater) 1 teaspoon finely grated orange zest (use microplane grater) 1 tablespoon brown rice vinegar 1 tablespoon lime juice 1/8 teaspoon ground cayenne 1/8 teaspoon sea salt 3 tablespoons Essex Olive Oil Co. extra virgin olive oil 1 tablespoon toasted sesame oil   FOR THE SALAD 1 teaspoon sea salt for blanching 1 cup snow peas (3 oz) (85gr) – stem end trimmed and left whole 1 large Valencia or navel orange 1 large handful (3 oz) (85gr)...

INGREDIENTS 3 Tbsp. Essex Olive Oil Co. extra virgin olive oil 3 leeks, white part and 2 inches of green, chopped 1 yellow onion, chopped 1 hand of ginger, about 5 ounces, cut into 8 pieces 2 pounds carrots, trimmed, peeled, and chopped 1 russet potato, peeled and quartered Salt and freshly ground black pepper 4 cups chicken stock, preferably homemade Sour cream for garnish Minced fresh chives for garnish   DIRECTIONS In a large, heavy pot, heat theEssex Olive Oil Co. extra virgin olive oil over medium heat. Add the leeks and onion and cook, stirring often, until soft, about 10 minutes. Add the ginger, carrots, and potato, season with salt and pepper, and...

INGREDIENTS   FOR THE SALMON 4 Alaska Salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen Essex Olive Oil Co. extra virgin olive oil Salt and black pepper 1/4 cup Fumé Blanc   FOR THE GARNISH 1/4 cup coarsely chopped Italian parsley Lemon wedges   FOR THE VINAIGRETTE 2 cloves garlic, minced 3 Tablespoons fresh lemon juice 1 Tablespoon balsamic vinegar 5 Tablespoons Essex Olive Oil Co. extra virgin olive oil 2 teaspoons dried Herbes de Provence or 1 teaspoon each dried basil leaves and dried thyme leaves 1 cup frozen tiny green beans (haricots verts), defrosted 6 red new potatoes, cooked and diced 1/2 cup diced roasted red peppers 1/2 small red onion, slivered lengthwise, rinsed in cold...

INGREDIENTS 4 cups vegetable stock, homemade or store-bought 2 tablespoons Essex Olive Oil Co. premium extra-virgin olive oil 1 tablespoon unsalted butter 1 shallot, finely dice 1 cup Carnaroli rice 1/2 cup dry white wine 1/4 pound Taleggio or La Tur cheese, cut into 1/2-inch cubes 2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for serving Salt and freshly ground black pepper 1/2 head Treviso radicchio, thinly sliced 1 tablespoon finely chopped freshItalian parsley 4 to 6 teaspoons wild carrot honey or sunflower honey DIRECTIONS In a small pot, heat the stock over medium-low heat until just before boiling. Reduce the heat to low and keep warm. In a deep, 14-inch nonstick saute pan, heat...

INGREDIENTS 6 tablespoons Essex Olive Oil Co. Extra Virgin Olive Oil 2 Tablespoons seasoned rice wine vinegar 3-4 leaves of fresh basil 1 teaspoon wildflower honey Pinch each of fresh ground black pepper and kosher salt for seasoning   DIRECTIONS Combine the rice wine vinegar, honey, fresh basil, salt and pepper. Pulse blender to dissolve salt and puree basil. Add Essex Olive Oil Co. Extra Virgin Olive Oil and pulse briefly to incorporate. Reserve for use. ...

Recipe Credit: Extra Virgin: Recipes and Love from our Tuscan Kitchen INGREDIENTS 3 tablespoons Essex Olive Oil Co. extra virgin olive oil 4 ounces guanciale, sliced 2 cloves garlic, sliced into medium pieces Kosher salt 1 pound dried spaghetti 3 large organic eggs yolks 1 large organic whole egg 1/2 cup freshly grated Parmesan, plus more to garnish 1/2 cup freshly grated pecorino Freshly ground black pepper Essex Olive Oil Co. extra virgin olive oil, for finishing   DIRECTIONS   Add the olive oil to a large skillet and heat over medium-high heat. Once hot, cook the guanciale until browned and crisp. Add the garlic and saute with the guanciale for a few minutes. Remove the...