Grilled bread with olive oil and rosemary.

Traditional Italian Recipes

Try some truly great-tasting recipes from Migliore Olive Oil in Coeur d'Alene, Idaho. We offer a variety of recipes to try out, including biscotti made with dried cranberries and pistachio nuts, plus three-cheese penne chicken, a traditional Florentine dish. Each recipe can be made with our array of gourmet food products, including our olive oils.

You and your family are sure to enjoy some delicious Italian food when you prepare one of our dishes. Choose the recipes that appeal to you and start cooking!

Apple Cream Cheese Bars

Ingredients
CRUST

  • 1 cup quick-cooking oats
  • 3 cups all-purpose flour
  • 2 cups packed light brown sugar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1½ cups Migliore Butter Flavored Olive Oil

CREAM CHEESE MIXTURE

  • 2 packages (16 ounces) cream cheese, room temperature
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature

APPLE MIXTURE

  • 4 large Granny Smith apples, peeled, cored, and thinly sliced
  • 2 tablespoons all-purpose flour
  • 2 tablespoons brown sugar
  • 2 tablespoons Migliore Cinnamon Pear Balsamic

Instructions
1. Preheat oven to 350°F.

Crust
In a large bowl, combine oats, flour, brown sugar, baking powder, baking soda, and cinnamon. Pour Butter flavored Olive Oil over the mixture and mix together until crumbly. Measure out 2 cups of the mixture, and set aside to reserve for topping.
Pour the remaining mixture into a greased (you can use your butter flavored olive oil)
9x13-inch baking dish. Press firmly to the bottom of the pan. Bake 18-20 minutes, or until a golden brown.

Cream Cheese Mixture
In a large bowl, add cream cheese, sugar, and vanilla. Mix with a hand mixer on medium speed until smooth and creamy. With the mixer on low, add the eggs, one at a time, until fully incorporated into the mixture. Set aside.

Apple Mixture
In a large bowl, combine apples, flour, brown sugar, and Cinnamon Pear Balsamic. Arrange apples on top of the cooked crust. Spread cream cheese mixture over the top of the apples. Crumble the reserved oat mixture over the top. Bake 40-45 minutes. Let come to room temperature before serving. Serves 12

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Baby Back Ribs

  • 3 racks pork baby back ribs
  • 2 tablespoon Migliore Medium Hot Italian seasoning, or to taste

Generously sprinkle Migliore seasoning on the meaty side of ribs generously. Bake in 225° oven, the bone side down, in a covered roasting pan for 6 to 7 hours. Makes 10 servings.

*You may substitute any of our Migliore Seasoning Flavors.

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Balsamic Grilled Vegetables

  • 3 medium yellow squash, sliced on the bias
  • 3 medium zucchini, sliced on the bias
  • 2 sweet onions, sliced into 1/2 inch thick rounds
  • 2 red bell peppers, stemmed, seeded & quartered
  • 2 Portobello mushrooms, capped and cut in large pieces
  • 4 Roma tomatoes, sliced in 1/2 lengthwise
  • 1-1/2 teaspoons Migliore Classic American Seasoning
  • 1/2 cup Migliore California Garlic Extra Virgin Olive Oil
  • 1/2 cup Migliore Traditional Balsamic Vinegar

Preheat Grill to High. Place vegetables in a roasting pan with the mushroom caps. Season vegetables generously with Classic American seasoning and toss with the olive oil and balsamic vinegar. Place vegetables, cut side down, on the hot grill and cook for a couple minutes on each side, or until tender and nicely marked by the grill.

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Baked Brie in Puff Pastry with Jalapeno Pomegranate and/or Fig Jam

  • 17 oz. package frozen puff pastry, thawed
  • 1 – 8oz. package Brie Cheese, round
  • 1/2 cup Jalapeno Pomegranate and/or Fig Jam

Preheat the oven to 400°F. Thaw one sheet of frozen puff pastry at room temperature for at least 45 minutes. Place on a lightly floured surface and unfold. Spread the Jalapeno Fig Jam spreading evenly over the center of the pastry in a circle the size of the wheel of brie. Trim the rind from the bottom of the wheel of brie and place it on top of the fig conserve.

Fold each corner of the pastry over the brie and place seam side down in an ungreased baking dish. Beat the egg with the water and brush the egg wash over the pastry. Bake for 30 minutes, until golden brown. Let stand for 20-30 minutes before slicing and serving. Crackers and sliced tart apples are a nice accompaniment.

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Baklava

  • 4 cups finely chopped walnuts (up to 3 cups of pecans optional)
  • 1/2 cup sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 tsp. grated lemon peel
  • 1 pound frozen phyllo pastry leaf, sheets
  • 1 cup Migliore Butter Flavored Extra Virgin Olive Oil

Syrup

  • 1 cup honey
  • 1/2 cup sugar
  • 1/2 cup water
  • 4 sticks cinnamon
  • 1 Tbsp. lemon juice

Directions

Preheat oven 325 degrees. Lightly grease 9x13x2 pan. Mix walnuts with sugar, spices & lemon rind in a bowl. Cut phyllo sheets to fit pan. Keep phyllo sheets moist by covering with a damp cloth. Brush about 12 phyllo sheets with Olive Oil (butter flavored) and place in pan. Spread 1 cup walnut mixture. Cover with 4 more phyllo sheets (I use my spritzer – no brushing) brushing with Olive Oil. Repeat layers. Make a top layer with 8 sheets of phyllo and remaining Olive Oil. Make cuts with a knife through top layers. Bake on the rack above the center of oven 1 hour or until well browned. Top with Honey Syrup – Cool completely. Serves 24.

Syrup

Combine honey, sugar, water in a saucepan. Heat until sugar is dissolved. Remove from heat, add lemon. Cool thoroughly before using.

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Baked Beans

  • Two 15-oz. cans butter beans, drained
  • One 16-oz. can Lima beans, drained
  • One 16-oz. can cannellini bean, drained
  • One 3- 1/2 pound can B&M Baked Beans
  • 8 slices of bacon
  • 2 medium onion, chopped
  • 3/4 cup brown sugar
  • 2 cloves minced garlic
  • 1 tsp. salt
  • 1/2 cup Migliore Traditional Style Balsamic Vinegar

Mix all of the beans together in heavy cast pot for baking. In frying pan, brown chopped bacon, onion, and garlic. Then add brown sugar, salt & balsamic vinegar – simmer for an additional 20 minutes. Pour mixture over the top of your beans. Bake at 350 degrees in the oven for 1 hour.

*You may substitute part or all of the Traditional Balsamic with Maple or Espresso Balsamic Vinegar.

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Barbecued Pot Roast

  • 4 to 5 pounds beef chuck pot roast
  • 2 teaspoons Migliore German Bratwurst Seasoning Salt
  • 2 tbsp. Migliore California Garlic Extra Virgin Olive Oil
  • 1/2 cup water
  • 3 medium onion
  • 2 cloves garlic
  • 2 tablespoons brown sugar
  • 1/2 teaspoon dry mustard
  • 1/4 cup lemon juice
  • 1/4 cup Migliore Traditional Balsamic Vinegar
  • 1/2 cup Ketchup
  • 1 tablespoon Worcestershire sauce

Rub surface pot roast with salt & pepper, brown in garlic olive oil. Add water, tomato sauce, sliced onions, finely chopped garlic. Cover and cook over low heat 1 1/2 hours. Mix remaining ingredients together and pour over pot roast. Cook slowly another 1 1/2 or 2 hours. The longer and slower pot roast iscooked, the better it tastes. Makes 8 Servings.

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Bratwurst Meatball

Meatball

  • 1 pound ground beef
  • 1 pound ground pork
  • 1/2 cup bread crumbs
  • 2 egg
  • 2 T Migliore German Bratwurst Seasoning Salt
  • 2 T white dry wine

Sauce

  • 1 cup sour cream
  • 2 Tbsp. Kozlik Horseradish Mustard

Roll meatballs into 1 inch balls. Preheat oven to 350°. Place meatballs on cookie sheet and bake for 20 minutes. For sauce: Blend sour cream & mustard together. Adjust the amount of mustard to taste. Makes approximately 70 cocktail size meatballs.

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Broccoli Salad

  • 1 head fresh broccoli (approx. 5 cups, cut into bite-size pieces)
  • 8 slices cooked bacon, crumbled
  • 1/2 cup chopped red onions
  • 1/2 cup raisins
  • 1 cup shelled sunflower seeds
  • 1 cup mayonnaise
  • 3 tablespoons Migliore Pomegranate-Quince White Balsamic Vinegar
  • 2 tablespoons sugar
  • 1/2 cup cherry tomatoes, halved

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. In a medium bowl, combine the broccoli, onion, tomatoes and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours. Before serving, toss salad with crumbled bacon and sunflower seeds. Makes 8 Servings.

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A close up of broccoli salad with tomatoes and onions
A bowl of pumpkin seeds and yogurt on the side.

Butternut Squash Soup

  • Butternut Squash (approximately 6lbs)
  • Migliore Butter Flavored Olive Oil
  • 2 Tbsp. brown sugar
  • 1 Granny Smith Apple
  • 1 quart Chicken Stock
  • 2 cup water (you may add more water if soup needs thinning)
  • 2 1/4 tsp. Migliore Classic American Seasoning
  • 1 Pint Heavy cream (or half & half optional)
  • Sour Cream (dollop on top of soup)
  • Migliore Traditional Balsamic (drizzle for soup)
  • Pumpkin Seeds (to sprinkle on top)

Preheat oven to 375 degrees. Cut butternut squash in half and remove seeds. Place on prepared cookie sheet (cut side down/skin up). Place in preheated oven for 45 minutes. You should be able to easily pierce through squash when done. Roast longer if necessary. Remove from oven and let squash cool until you can comfortably scoop the squash away from the outer skin.

Transfer squash to food processor. Add 1/2 of the Chicken Stock and puree. Return the squash & stock mixture into a large soup pot. Mix in the rest of the stock, water and seasoning. Peel & Grate the apple and add to mixture. Stir and begin heating - medium heat. Lower heat and let it warm for 30 minutes. Add cream and warm up to serve.

Divide among bowls and top each with about 1 tablespoon of sour cream. Drizzle with Traditional Balsamic Vinegar. Serves 10

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Candied Pecans

  • ¼ Cup Sugar
  • 1 Tsp. Salt
  • 1 Egg White
  • 1 Tbsp. Migliore Cinnamon Pear Balsamic Vinegar
  • 1-Pound Pecan Halves (walnuts or almonds can be substituted)

Directions:

Preheat oven to 250°. Whisk egg white & cinnamon pear balsamic vinegar together in a bowl until frothy. Toss pecans in the egg white mixture. Add sugar & salt into the egg mixture and blend. Then add the pecans and toss until they are evenly coated. Spread coated pecans onto a baking sheet. Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned, 1 hour.

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Caprese

  • 1-1/2 cups fresh mozzarella cheese
  • 1/4 cup Migliore Traditional Balsamic Vinegar
  • 2 large tomatoes
  • 2 cups large basil leaves
  • 1/2 red onion, finely diced
  • 1/4 cup Migliore Extra Virgin Olive Oil (Any choice)
  • 1 tablespoon dried oregano, crushed
  • 1/4 teaspoon ground black pepper

Cut mozzarella into 1/4″ slices, spread out in a bowl, and douse with balsamic. Set aside. Slice the tomatoes into 1/4″ thick slices. Arrange on plates. Take a slice of mozzarella and rub both sides into the vinegar. Place on top of a tomato slice. Repeat with remaining cheese. Remove the basil stems, then arrange the basil over the tomato-cheese piles. If you like, you can chop or slice the basil first.

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Chicken Wings Portuguese w/Jalapeno Jams

  • 1/4 cup Migliore Portuguese Linguica Seasoning
  • 2-1/2 Tbsp. dried Oregano
  • 2-1/2 Tbsp. dried Thyme
  • 1/2 cup Migliore Extra Virgin Olive Oil
  • 50 chicken wings (tips removed & split at center joint)

Baking Sauce:

  • 1/2 cup Migliore Traditional Balsamic Vinegar
  • 1/2 cup Migliore Jalapeno Pomegranate Jam

Combine dry seasonings in a medium bowl. Rinse chicken thoroughly.
Pat dry chicken, place approximately 1/3 of the chicken in a large bowl and rub with Olive Oil first, then completely coat both sides with the dry seasonings. Repeat the same process with the next 2/3 of chicken. Now choose a container that you can layer the wings, cover, and store in the refrigerator for at least 2 hours or overnight.

Once you begin baking chicken wings, mix balsamic & jam together. You may use a pastry/BBQ brush to apply sauce to wings when ready.

Preheat oven to 425 degrees. Line pan or cookie sheet with foil. Place chicken wings closely together (will take several pans or cooking times to complete) and bake for 35 minutes. Remove wings and brush with sauce. Return to oven 5 minutes.

Serve with Migliore Jalapeno Fig or Jalapeno Pomegranate Jam

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Cornbread and Sausage Stuffing:

Cornbread:

  • 1 3/4 cups yellow cornmeal
  • 4 slices bacon
  • 1 tbsp. sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • 2 large eggs

For cornbread, heat oven to 450 degrees. Cook bacon until crisp, chop & set aside. Reserve Bacon grease and use to grease 8″ baking pan. In a large bowl, combine bacon, cornmeal, sugar, baking powder, baking soda & salt, mix well. In a separate bowl, whisk together milk, cream & eggs. Add the milk mixture to the cornmeal and blend. Place the empty baking pan in the oven, heating until grease just begins to smoke. Pour in the batter and bake until top is brown, 20 to 25 minutes. Cool completely

Stuffing:

Blend pork, Migliore Italian Seasoning and wine in a bowl, then place in skillet, cook sausage until slightly brown, breaking it up with a spoon, about 3 min. Add onions, celery and peppers, reduce heat to medium and continue to cook, stirring occasionally, 10 minutes more. Cut the cornbread into cubes and transfer to a large bowl. Stir in sausage mixture until well combined. Add parsley & seasonings and mix well. In a cup, whisk tangerine balsamic and eggs until well blended, then stir into stuffing.

Refrigerate stuffing before placing in turkey cavity. Once cold stuff turkey and roast.

Remaining stuffing can be cooked in the oven at 350° . Spoon remaining stuffing into well-buttered 13 x 9-inch glass baking dishes. Cover with foil and bake 30 minutes. Uncover dish and bake until crisp , approximately 10 minutes more.

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Cranberry Pistachio Biscotti

Ingredients

  • 1/4 Cup Migliore Butter Flavored Olive Oil
  • 3/4 Cup Sugar
  • 1 1/2 Cups Pistachio Nuts
  • 2 Eggs
  • 1/2 Tsp. Almond Extract
  • 1/4 Tsp. Salt
  • 1 3/4 Cups All-Purpose Flour
  • 1 Tsp. Baking Powder
  • 1/2 Cup Dried Cranberries
  • 2 Tsp. Vanilla Extract
A close up of some food on a plate

Directions

1. Heat the oven to 300 degrees.
2. In a large bowl, mix together the olive oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into the egg mixture. Mix in the cranberries and nuts by hand.
3. Divide the dough in half. Form two logs (12" x 2") on a cookie sheet that has been lined with parchment paper (or Silpat liner). The dough will be sticky. Wet your hands with cool water to handle the dough more easily.
4. Bake for 35 minutes in the preheated oven or until the logs are light brown.
5. Remove from the oven and set aside to cool for 10 minutes. Reduce the oven heat to 275 degrees. After cooling for 10 minutes, cut the logs diagonally into 3/4?-thick slices. Lie on sides on a parchment-covered cookie sheet and bake for 8 to 10 minutes or until dry. Cool and serve.

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Creamy Carbonara

  • 1 pound spaghetti
  • 2 large egg yolks
  • ½ heavy cream
  • 2 Tbsp. extra-virgin olive oil
  • 6oz thickly sliced bacon (cut into 1/4-inch dice)
  • 2 garlic cloves, chopped
  • 1 cup freshly grated Parmesan cheese
  • Freshly ground pepper

In a large pot of boiling salted water, cook the angel hair until just al dente (4 to 6 min). Drain, reserving 1/2 cup of the pasta cooking water.

Meanwhile, in a bowl, whisk the egg yolks and cream, then blend in grated parmesan.

In a large, deep skillet, heat the Olive Oil. Add the bacon and cook over moderately high heat, stirring, until crisp, approximately 5 minutes. Add the garlic and cook until golden, 1 minute.

Add the angel hair pasta to the skillet. Cook over low heat, tossing until coated with oil & bacon mixture. Slowly add the reserved pasta cooking water and beaten egg/cream/cheese mixture. Toss until coated with a creamy sauce, about 1 minute. Season with pepper. Transfer to bowls and sprinkle with fresh chopped basil. Serves 4-6

*You may substitute with Pancetta

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Dark Chocolate Fudge

Makes 20 Servings

  • 1 3/4 cups sugar
  • 7 1/2 ounces marshmallow creme (or 8 marshmallow)
  • 3/4 cup evaporated milk
  • 1/2 cup Migliore Butter Extra Virgin Olive Oil
  • 1 ¾ semi-sweet baking chocolate
  • 1 teaspoon vanilla extract

Line 8 inch square pan with parchment paper,extending paper over edges.

Combine sugar, marshmallow creme, evaporated milk and butter oil in heavy 3 quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a full boil; boil & stir for 5 minutes. (IF YOU ARE SUBSTITUTING WHOLE MARSHMALLOWS, THEY WILL MELT OVER MEDIUM HEAT WITH STIRRING).

Remove from heat. Gradually stir in chocolate chunks, 1/4 cup at a time, stirring until the chips are completely melted. Stir in the vanilla. Pour into prepared pan; cool until set. Remove from pan. Place on cutting board - peeling off paper. Cut into squares and store in tightly covered container in refrigerator.

You can also drizzle fudge bites with some Raspberry or Strawberry Balsamic Vinegar!

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Gravenstein Apple Balsamic Vinegar Cupcakes

Makes 16 Servings

  • 2 eggs
  • 2/3 cup sugar
  • 1/2 cup Migliore Butter Extra Virgin Olive Oil
  • 1 teaspoon vanilla extract
  • 1 2/3 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup Gravenstein Apple Balsamic Vinegar

Cream together butter olive oil and sugar in a bowl (using stand mixer/hand mixer). Add the eggs and vanilla and mix thoroughly. Whisk together all of the dry ingredients in a separate bowl. Add the Apple Balsamic Vinegar and the mixture of dry ingredients, alternating between the two, slowly incorporating them into the creamed mixture.

Using a cupcake tin, line with paper or foil liners. Fill cupcake liners 2/3 full and bake at 350 degrees for 17-19 minutes. Bake until toothpick inserted into center of cupcake comes out clean. Let cool completely before serving. You may frost with a buttercream or cream cheese frosting.

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Green Salad with Strawberry Balsamic

  • 1 head iceberg lettuce, (or Spinach)
  • 2 Roma tomatoes (optional)
  • 2 avocados
  • 1/2 cup feta cheese
  • 6 large strawberries, sliced (optional)
  • 1/4 cup Migliore Strawberry balsamic vinegar

Tear lettuce into bite-size pieces. Add tomatoes, avocados, feta & strawberries. Drizzle Strawberry balsamic vinegar over ingredients and toss lightly. Makes 10 servings.

*Optional – you can add slivered almonds or candies nuts – Omit tomatoes & avocados.

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Ham Baked with Glaze

  • 1/2 cup Migliore Tangerine Balsamic Vinegar (or Maple Balsamic)
  • 1 tablespoon Dijon-style mustard
  • 2 tablespoons brown sugar
  • 1/4 cup flour

Cook Ham slow (225 degrees for approximately 8 to 10 hours) with some pineapple juice. 1/2 hour before removing Ham from the oven. Combine mustard, brown sugar & flour, then blend in Balsamic vinegar to make a paste. Spread paste on top of ham. Toothpick pineapples & cherries and return to oven for last 1/2 hour.

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Italian Meatballs

  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1/2 cup Parmesan cheese
  • 1/2 cup breadcrumbs
  • 1 small bunch parsley, chopped finely
  • 2 cloves garlic, minced
  • 1 egg, slightly beaten
  • *4 teaspoon Migliore Northern Italian Seasoning
  • 1/4 cup dry white wine (you may substitute with water)
  • 2 or 3 tablespoons Migliore Extra Virgin Olive Oil

Add all ingredients, salt & pepper to taste and add enough wine and/or water for moisture when mixing. Roll meatballs and brown for a few minutes in olive oil. Then cook with pasta sauce 1/2 hour.

*For spicy meatballs, use 2 tsp. N. Italian seasoning & 2 tsp. Med-Hot Italian seasonings.

** This recipe makes approximately (65) cocktail size meatballs.

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Lasagna

  • 1 1/2 pounds lasagna noodles (I like the Oven Ready – NO boil)
  • 1-pound mozzarella cheese, grated
  • 2-pounds Ricotta Cheese (low fat or whole milk)
  • 1-pound Romano cheese, grated
  • 8 ounces Parmesan cheese, grated
  • 3 eggs
  • 4 cups Pasta Sauce (See Pasta Sauce Recipe)

Preheat oven to 375°.  Pre-boil lasagna according to directions, unless you have the “oven ready, no boil”, i.e., Barilla brand.  In a rectangular roasting pan (approximately 10x14), coat the inside of it with olive oil. In a mixing bowl, slightly beat eggs with a fork and gradually add the Ricotta cheese.

For the first layer, ladle enough Pasta sauce to cover the bottom of your roasting pan.  Then layer a row of lasagna noodles. Spoon on ricotta/egg mixture and carefully spread over the noodles.  Add another layer of Pasta Sauce, followed by a layer of Mozzarella cheese. Repeat the layers (noodles, ricotta, pasta sauce & cheese).  Cover with Romano & Parmesan Cheese.  Bake for 45 minutes.

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Lemongrass-Mint Mojito

  • 6 fresh mint leaves, plus a sprig for garnish
  • 1 tbsp. fresh lime juice – save half the lime cut into wedges and garnish drink.
  • 2 1/2 tablespoons Lemongrass Mint White Balsamic Vinegar
  • 2 ounces light Rum
  • Club soda – optional

Place mint, lime juice and Lemongrass Mint White Balsamic Vinegar in a wide glass. With a wooden spoon, muddle mint, lime juice and balsamic vinegar together to form a good syrup, add ice cubes, then pour Rum and (club soda optional), mix. Garnish with mint leaves and limes.
Recipe contributed by Laurie Albrigo.

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Memphis-Style Coleslaw

  • 1 cup olive oil mayonnaise
  • 1 tablespoon Kozlik Triple Crunch Mustart
  • 4 tablespoons Pomegranate-Quince white balsamic vinegar
  • 3/4 teaspoon kosher salt
  • 2 teaspoon Leek Infused Olive Oil
  • 1 teaspoon celery seeds
  • 1 head of cabbage shredded
  • 1 red bell pepper sliced thin
  • 3 or 4 carrots shredded
    Or you may use 1 - 16 ounce bag of coleslaw mix in place of last 3 ingredients.

In a large bowl, stir together the mayonnaise, triple crunch mustard, balsamic vinegar, salt, Leek olive oil, and celery seeds. Add the shredded cabbage and toss until well coated. Refrigerate for an hour before serving and up to 2 days. Toss again right before serving.

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Minestrone Soup

  • 1/4 cup Migliore Extra Virgin Olive Oil (Any Choice)
  • 1 (15 1/4-ounce) can cannellini beans
  • 1 (15 1/2-ounce) can lima beans
  • 1 (15-ounce) can pinto bean
  • 1 (15 1/2-ounce) can garbanzo beans
  • 1 (28-ounce) can Contadina Crushed Tomatoes in thick puree
  • 1 (8-ounce) can tomato sauce
  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 6 cloves garlic
  • 4 onions
  • 1 tablespoon parsley
  • 1-1/2 teaspoons Migliore Northern Italian Seasoning
  • 1-1/2 teaspoons Migliore Medium Hot Italian seasoning
  • 4 sliced carrots
  • 4 potatoes , cubed
  • 3 large celery stalks, chopped
  • 1 pound spaghetti (spaghettini)

Cover bottom of the large stockpot with olive oil. Mix well – both Italian seasonings into the pork & beef, then brown the mixture. Chop finely garlic and onions, add to pot & saute onions until soft. Add tomato sauce and crushed tomatoes, plus each can filled with water. Add all beans plus each can filled with water. Add the rest of vegetables. Simmer about 2 hours.

Boil pasta, broken in about 2″ length. When al dente, drain and add to soup and simmer slowly for 20 minutes. Ready to serve.

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Olive Oil Cake

  • 3 large eggs, beaten
  • 2 cups sugar
  • 10 ounces Migliore Extra Virgin Olive Oil – Mild (Frantoio, Leccino, Arbosono) or an Infused Olive Oil (Lemon, Blood Orange, Butter Flavor)
  • 8 ounces Milk
  • 4 ounces of Balsamic Vinegar (White Raspberry, Cara-cara, Maple)
  • 3 teaspoons lemon zest,
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt

Preheat oven to 350°. Grease a 10-inch pan. Whisk the eggs, sugar, olive oil, milk, citrus juice and zest. Sift the flour, baking soda, baking powder, and salt. Mix the dry ingredients into the wet mixture. Whisk until blended. Pour into the prepared pan. Bake for 1 hour. Serves 16

*Variation: Omit Migliore Extra Virgin Olive Oil and replace with an infused extra virgin olive oil (Lemon, Rosemary, Blood Orange, Butter Flavored).

*Variation: Reduce Migliore Extra Virgin Olive Oil to 8 ounces and add 2 ounces of Migliore Tangerine Balsamic. This will give you a very robust Citrus flavor! (other flavors include Maple, Coconut, Pineapple & more)

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Pasta Sauce

  • 2 large onions, chopped
  • 6 tablespoons garlic, chopped
  • 3 – 6oz. can tomato paste
  • 2 – 28oz. San Marzano Tomatoes, crushed
  • 1/2 cup chopped Italian parsley
  • 8 ounces fresh mushroom, chopped
  • 1-pound ground beef
  • 1-pound ground pork
  • 1 tbsp. Migliore Medium Hot Italian Seasoning Salt
  • 1 tbsp. Migliore Northern Italian Seasoning Salt
  • 2 tbsp. sugar (optional)

In a large pot, saute onions & garlic in olive oil until translucent. Remove from pot and drain on paper towel. Place ground beef and pork in a bowl, add Italian seasonings and lightly blend in the seasoning. Brown meats in the large pot. Add the onions and all ingredients to the large pot with meats. Simmer for several hours – the longer the better!

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Pistachio Pesto

  • 2-1/2 cups fresh basil (2 to 3 cups or 3 to 4 3/4oz. pkg)
  • 6 cloves fresh garlic
  • 1/2 teaspoon salt to taste
  • 2/3 cup pistachio nuts
  • 2 tablespoons grated Asiago cheese or Manchego cheese
  • 3/4 cup Migliore Lemon Extra Virgin Olive Oil (3/4 to 1 cup)

Rinse the basil and pat dry. Remove stems and any discolored leaves. Place the basil, garlic, salt, pistachios, cheese, and olive oil in the bowl of a food processor or blender (if using a blender, you may have to do this in batches). Process or blend until you achieve the consistency of a coarse paste. Store, covered, in the refrigerator.

Serve over pasta dishes or spread on bread!

Contributed by Recipe Winner Lesley Pew May 2011

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Portuguese Baked Chicken

  • 2 chicken breasts
  • 3 tablespoons Migliore Portuguese Linguica seasoning
  • Migliore California Extra Virgin Olive Oil

Rub chicken breast lightly with Olive Oil and coat with Portuguese Seasoning (pat on). Place 2 Tbsp. Olive Oil in the bottom of baking dish. Bake in “preheated” oven at 450° for 15 to 20 minutes – do not cover or overcook! Serves 2 or 3.

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Pulled Pork

  • 6 to 8-pound Pork Shoulder Roast or Pork Butt
  • 2 Tbsp. Migliore *Polish Kielbasa Seasoning

Marinade Sauce

  • 2 Tbsp. Brown Sugar
  • 1/2 tsp. Dry Mustard
  • 1/4 cup Migliore Sicilian Lemon White Balsamic Vinegar (or Lemon Juice)
  • 1/2 cup ketchup
  • 1/4 cup Migliore Traditional Style Balsamic Vinegar
  • 1 Tbsp. Worcestershire Sauce

Preheat Oven to 450°. Place Pork Roast in roasting pan (fat side up) and sprinkle with *Polish Kielbasa seasoning. Cover and place in oven to bake for 15 minutes. Then reduce heat to 225° for approximately 4 hours.

*Substitute any of Migliore flavors of Seasoning Blends

Barbecue Sauce

Mix all ingredients together. Take roast out (this is after 1st 4 hours. If meat is more than half covered in fat/juice, I drain off juice until roast is no more than 1/4 submerged in juices. Then pour your Barbecue Sauce over the roast, return to oven covered for an additional 4 hours. When done roasting, I remove any large pieces of fat that may still be attached to roast and discard. Then I take two forks and pulled roast apart for serving. Great by itself or served with rolls!

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Roasted Turkey and Cornbread-Sausage Stuffing

Roasted Turkey:

  • 18 pound fresh turkey
  • 1/2 cup dry white wine
  • 1/4 cup Migliore Tangerine Balsamic Vinegar
  • Sprinkle/Rub with Migliore Classic American Seasoning

Heat oven to 475°. Remove neck and giblets from body and neck cavities of turkey. Set aside. Rinse turkey, drain, and pat dry. Loosely fill neck and body cavities with stuffing (will hold about 4 cups). Fold neck skin over the back of turkey and fasten with skewers. Tie legs together with kitchen string.

Place turkey, breast side up, in a roasting pan with cover. Pour wine and Balsamic vinegar over turkey. Cover & roast at 475° for 20 minutes, then reduce heat to 200° for 30 minutes additional for each additional pound. (You may use a shallow roasting pan and cover with heavy-duty aluminum foil so that it is tightly sealed around the edges of the pan without touching the bird). Begin basting and Start testing for doneness after 8 cooking hours. Insert meat thermometer at least 2 inches into the inner thigh of the bird – should reach 180°. Once done, let rest 20 minutes before carving. Serves 18 to 20 people.

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Shrimp Scampi

  • 24 - 16/20 Shrimp (peeled and de-veined)
  • 6 Roma Tomatoes (peeled, seeded, diced)
  • 2 Tablespoon Sicilian Lemon Balsamic
  • 1/4 cup Butter Flavored Olive Oil
  • 3 Shallots (minced)
  • 3 cloves Garlic (minced)
  • Salt and Pepper
  • 2 tablespoons Parsley (minced)
  • 2 Tablespoons Basil (minced)
  • Fettuccini or Linguine Pasta
A plate of shrimp and pasta on top of noodles.

First measure out all of the ingredients and complete the knife prep (except the basil, do that right before it goes in). In a sauté pan place two tablespoons of olive and put it onto a medium-high flame. Add the shallots and garlic; sauté to opaque in color then add the shrimp. Cook a minute on the first side, turn over and cook a minute on the either side. Deglaze with the lemon balsamic vinegar and reduce, meanwhile cook the pasta in boiling water. To the shrimp add the tomatoes, parsley, freshly chopped basil and butter. Add the pasta and toss together. Pull off the fire, place on to a plate and pour a little olive oil sauce over the top. Serves 4

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Sunday Sausage Strata

  • 1/2 pound ground turkey (pork may be substituted)
  • 2 teaspoons Migliore Northern Italian Seasoning
  • 2 medium chopped onions
  • 1 medium red bell pepper , seeded & diced
  • 12 eggs
  • 4 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 cups cubed whole wheat bread (approx 7 slices)
  • 1 Tablespoon Dijon Style mustard
  • 1-1/2 cups grated Swiss Cheese

Blend well the turkey & Northern Italian seasoning. Cook the sausage mixture in a large nonstick skillet over medium heat until lightly browned, 3 to 4 min. Transfer to a plate lined with paper towels to drain. Add onions and bell pepper to pan and cook, stirring often, until softened, 3 to 4 minutes. Meanwhile, whisk eggs, milk, salt, and pepper in a large bowl until blended.

Spread cubed bread in the prepared (coated with Olive Oil) 9″x13″ baking dish. Scatter the sausage and the onion mixture evenly over the bread. Brush with mustard. Sprinkle with cheese. Pour in the egg mixture. Cover with plastic wrap and refrigerate for at least 2 hours or overnight. Preheat oven to 350° and bake the strata, uncovered, until puffed, lightly browned and set in the center, 55 to 65 minutes. Let cool for about 5 minutes before serving hot. Cut & serve fresh avocados with strata.

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Turkey Meatballs with Blackberry Balsamic

  • 1-1/4 pounds lean ground turkey
  • 1/4 cup Panko breadcrumbs
  • 1 egg
  • 1 tablespoon ginger, minced
  • 3 scallion, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons Migliore Classic American Seasoning
  • 3 tablespoons Migliore Blackberry Ginger Balsamic Vinegar
  • 1 tablespoon red wine
  • 2 teaspoons low sodium soy sauce
  • 1 tablespoon Migliore California Extra Virgin Olive Oil
  • 1/4 cup cilantro, chopped

Preheat oven to 375°. Mix the top (11) ingredients, saving the chopped cilantro for a garnish. Shape into 1 1/2″ ball. Transfer to baking dish. Bake until cooked through, about 12 to 15 minutes.

Serve meatballs on top of a bed of *fried brown rice, garnish with 1/4 cup of cilantro and Rizzle meatballs and rice with Migliore Blackberry & Ginger Balsamic.

*Stir-fry green onions, red bell pepper, minced ginger and frozen peas with 1 Tbsp. Migliore California Extra Virgin Olive Oil, add cooked brown rice – mix together.

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A bowl of salad with spinach, beans and onions.

White Bean Salad with Cilantro, Mint, and Lemongrass

  • 2 cans (15 oz.) cannellini beans, drained and rinsed
  • 1 clove garlic, crushed
  • 5 oz. Baby spinach leaves
  • 1 red onion, thinly sliced
  • 1 Red Bell Pepper, thinly sliced
  • 1 piece (3/4 inch) fresh ginger, grated
  • 2 Tbsp Sesame Oil
  • 2 Tbsp Persian Lime
  • 2 Tbsp Lemongrass Mint White Balsamic

Combine the beans, spinach, pepper, ginger, and onion in a large bowl. Whisk the garlic & Oils together. Drizzle over the salad ingredients.
Serves 4

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