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1 dozen hard boiled eggs, cooled, shelled and halved 3 tablespoons of White Truffle Oil  1 teaspoon of fresh squeezed lemon juice 2 large raw egg yolks 1/2 cup Ultra Premium Extra Virgin Olive Oil 1 large garlic clove Prepare the hard boiled eggs. While eggs cool. In a food processor or blender add egg yolks, garlic and lemon juice. Slowly add truffle oil and olive oil to form an emulsion. Season to taste and refrigerate. With a fork mash the dozen egg yolks and blend thoroughly with 1/2 a cup of the white truffle mixture. Add more to taste...

Chicken Slouvaki: 1 1/2 pounds of boneless skinless chicken breasts cut in 1" pieces Marinade: 1 cup of whole milk plain yogurt 1/3 cup of Garlic EVOO juice from half of a lemon 1 tablespoon of Neapolitan Dark Balsamic 2 teaspoons of kosher salt fresh ground pepper to taste Place the marinade ingredients into a bowl and whisk thoroughly. Add the chicken and marinade into a ziplock bag or large bowl with a cover. Refrigerate for a minimum of 4 hours or up to 24 hours. If grilling, place the skewered chicken on the grill over indirect heat, turn every...

16 ounce bag of dry lentils  1 medium onion, chopped  5 stalks of celery, chopped  4  bouion cubes chicken or vegetable  1 polish sausage, cut into chunks 1 tablespoon of Garlic EVOO 1 teaspoon of Cayenne EVOO (optional) 6 cups of water Directions: In a Iron skillet, pour the garlic EVOO, cayenne EVOO chopped onions and celery. Cook for 5 minutes. In a large Sauce pan pour the dry lentils, bouion, cooked onions and celery and polish sausage. Add the 6 cups of water. Cover pan and cook on low for 45 minutes to an hour. Lentils should be tender....

To add some heat you can add Cayenne EVOO or Baklouti EVOO as well. This chili is absolutely delicious! 1/2 Cup Ultra Premium Extra Virgin Olive Oil 2 cups of chopped red onion (1 medium) 1 tablespoon of chili powder 2 teaspoons of ground cumin 2 teaspoons dried oregano or 1 scant tablespoon chopped fresh oregano add salt to your taste 2 cups of drained can corn or thawed frozen corn 1 (28 ounce) can of crushed tomatoes 1 3/4 cups of cooked kidney beans or canned beans drained and rinsed 1 3/4 cups of cooked black beans or canned...

500 g of pork tenderloin 2 cups of baby carrots 2 cups of baby potatoes 1 apple, sliced 1 tablespoon of Neapolitan Dark Balsamic Vinegar 1 tablespoon of Dijon Mustard 1 tablespoon of Maple Dark Balsamic Vinegar I clove of garlic, crushed Instructions: Place baby carrots and baby potatoes in bottom of slow cooker, followed by the pork tenderloin and then the apple slices. In a small bowl, combine Neapolitan Dark Balsamic, Dijon Mustard, Maple Balsamic Vinegar and Garlic. Whisk together. Pour over top of contents of the slow cooker. Cook 6 to 8 hours Original Recipe from Food &...