Blue Cheese Peach Pizza with Honey
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Blue Cheese Peach Pizza with Honey
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Ingredients
Servings:
Instructions
  1. Heat your oven to 475˚F with a pizza stone. Heat olive oil in a small skillet. Add the garlic and fry until the garlic is golden. Remove from heat and let rest until ready to use. Before using, remove garlic.
  2. Prepare the pizza topping. Thinly slice the peaches and grate the mozzarella cheese.
  3. On a good non-stick surface (like a pizza peel sprinkled with cornmeal), stretch and roll the dough into a circle roughly 12 to 14” in size. Spread the garlic-infused olive oil over the pizza dough then layer with the thinly sliced peaches, grated mozzarella cheese, and crumbled blue cheese.
  4. Transfer the pizza to a pizza stone and bake until the cheese has melted and the crust is golden.
  5. Remove the pizza from the oven and drizzle with honey and sprinkle with julienned basil.
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Honey-Orange Broccoli Slaw butter
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Servings
6
Servings
6
Honey-Orange Broccoli Slaw butter
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Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. In a large bowl, combine the coleslaw mix, almonds, and raisins.
  2. In a small bowl, whisk the remaining ingredients.
  3. Pour over salad; toss to coat. © 2019 Il Fiorello Olive Oil Company
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Watermelon Slices with Lime Honey Syrup
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Watermelon Slices with Lime Honey Syrup
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Instructions
  1. Place lime juice and honey in a saucepan.
  2. Bring to a boil and let boil for 2 minutes.
  3. Remove from the heat and chill.
  4. Place watermelon slices on a large platter and drizzle with the lime syrup and garnish with mint.
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Curried Acorn Squash and Apple Soup
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Curried Acorn Squash and Apple Soup
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Instructions
  1. Place squash halves, cut side down, on an aluminum foil-lined baking sheet.
  2. Bake at 350° for 45 minutes or until tender. Scoop out pulp, discarding shells; set pulp aside.
  3. Melt butter in a Dutch oven over medium heat; add 4 cups chicken broth, apples, and next 5 ingredients.
  4. Cook, stirring often, 25 to 30 minutes or until apples and potatoes are tender.
  5. Remove from heat, and let cool slightly (about 5 to 10 minutes).
  6. Process squash pulp, apple mixture, and remaining 3/4 cup chicken broth, in batches, in a food processor or blender until smooth, stopping to scrape down sides.
  7. Return purée to Dutch oven. Stir in whipping cream and honey, and simmer, stirring occasionally, 15 to 20 minutes or until thoroughly heated.
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