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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



  • 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


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


  • 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

1. Preheat oven to 350°F.

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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Armenian Olive Oil Bread

Armenian Olive Oil Bread

(makes 2 large round loaves)

  • 2 packages yeast (or 4-1/2 teaspoons instant yeast)
  • 2-1/4 cups milk
  • 2 tablespoons sugar
  • 1-1/2 teaspoons salt
  • 3 Tablespoons Migiore UP Extra Virgin Olive Oil - your choice variety
  • 6 cups unbleached flour
  • additional olive oil to brush on loaves
  • 1 egg yolk beaten with 1 teaspoon water
  • 4 tablespoons sesame seeds

Heat milk to 120-130 degrees. Mix 3 cups flour, yeast, salt and sugar in a bowl. Add heated milk and olive oil, and beat at medium speed for 5 minutes. With a heavy spoon add 2-1/2 cups more flour. Turn dough onto a floured board and knead for about 5 minutes or until smooth and elastic adding additional flour as necessary until the dough is smooth and elastic. Cover dough with plastic wrap and let rest 20 minutes.

Preheat oven to 350 degrees and grease one large baking sheet (14 x 18″) or two smaller baking sheets. Divide dough into two equal portions and form into approximately 8″ flat round loaves on the greased baking sheet. Brush with olive oil and let rise until almost doubled in size. Brush with egg yolk mixture and sprinkle with sesame seeds. Bake for 35 minutes at 350 degrees. Remove from baking sheet and cool on a wire rack. Contributed by Patricia Allen -Recipe Winner for March 2014.

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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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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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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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  • 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


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


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.


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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Balsamic Ganache Truffles

  • 1/2 cup steaming hot heavy cream
  • 1 pinch salt
  • 8 ounces Best Quality semi-sweet chocolate chip or chopped Callebaut #811 is excellent
  • 3 tablespoons Migliore Balsamic Vinegar Raspberry (optional Espresso or coconut)
Balsamic Ganache Truffles


Place the chopped chocolate in a medium size heat proof bowl. Heat the cream and salt in a heavy bottom sauce pan over low heat until it just begins to steam. Do not allow it to simmer or boil.

Pour the cream over the chopped chocolate and allow to sit for 2-3 minutes without stirring. Stir the mixture gently until all the chocolate is melted. Add the balsamic and stir to combine well. Cool to room temperature and then place the bowl in the refrigerator, covered until the ganache has become cold and can be scooped and formed into balls.

Have a baking sheet with parchment paper ready that will fit into your fridge or freezer.

Take 1 teaspoon of cold balsamic ganache and quickly roll between your hands to form a ball. If you spend too much time trying to get the shape just right, you'll begin to melt the ganache and it will be a mess. (Small cookie scoops work well)

Place the balls on the prepared baking sheet and then place the sheet in the refrigerator or freezer to firm up the truffles.

Now you can roll into cocoa powder or in tempered (melted) chocolate. These are best stored in single layers, separated by parchment or wax paper in a sealed container in the refrigerator. They can be taken out and served at room temperature.

Makes 30-40 truffles

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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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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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Blackberry Balsamic Chicken

  • 3 tablespoons Migliore Extra Virgin Olive Oil (any choice)
  • 1/2 cup chopped red onion
  • salt and pepper to taste
  • 1/2 teaspoon thyme
  • 6 skinless, boneless chicken breasts halves
  • 1/3 cup seedless blackberry preserves
  • 2 tablespoons Migliore Traditional Balsamic Vinegar

Heat (1) Tbsp. Olive Oil in skillet and saute 6 minutes on each side or until done. Add onion and saute until translucent. Set aside.

Sprinkle salt, pepper, and thyme over the chicken. Add the remaining Olive Oil to skillet and saute chicken 6 minutes on each side or until done.

Remove chicken from skillet and keep warm. Reduce heat to med. low and add preserves, balsamic and onions, stirring until preserves melt. Spoon the sauce over the chicken to serve.

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Blood Orange (or Navel Orange) Brownies

Buy a Brownie Box Mix (I like Ghirardelli's) - simply substitute our Blood Orange Olive Oil or Navel Orange Olive Oil instead of vegetable oil. Follow the box directions.

I like to make Chocolate Cream Cheese Frosting (also made with our Orange Olive Oil) See recipe below.


  • 1/2 cup Orange Olive Oil (Blood Orange or Navel Orange Olive Oil)
  • 8 oz. Cream Cheese (Softened)
  • 2 teaspoons Vanilla Extract
  • 1 pound Powdered Sugar (or 4 cups)
  • 1 /2 cup Unsweetened Cocoa Powder


  1.  Add the softened Cream Cheese, the Orange Olive Oil and the Vanilla Extract to a mixing bowl.
  2.  Mix the three ingredients together on medium speed until they are fully incorporated (about 2 minutes.)
  3. Scrape down the sides of the bowl with a spatula.
  4.  Measure 1 Pound (4 cups) of Powdered Sugar into a separate bowl.
  5.  Add the Cocoa Powder to the bowl with the Powdered Sugar.
  6.  Use a fork to whisk the Cocoa Powder and Powdered Sugar.
  7. Pour the Cocoa Powder/Powdered Sugar mixture into the mixing bowl with the cream cheese/Olive oil/vanilla mixture.
  8.  Start your mixer (or electric beater) on the lowest setting and keep it on low until the cream cheese/olive oil and sugar start to come together (about 30 seconds).
  9. Stop the mixer and scrape down the sides of the bowl and then increase the speed to medium-high and mix for another 30-45 seconds so the frosting begins to get light and fluffy.
  10. Taste your frosting and see if it is the correct consistencye.

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Bratwurst 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


  • 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
Broccoli Salad

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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Brownies (Olive Oil – NO Butter)

  • 1/2 cup Migliore Butter flavored olive oil 
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup chopped walnuts (optional)


  • 3 tablespoons Migliore Butter flavored olive oil 
  • 3 tablespoons unsweetened cocoa powder
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 1 cup confectioners' sugar


  1. Preheat oven to 350°. Grease and flour an 8-inch square pan.
  2. In a large bowl, add butter olive oil and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Add chopped walnuts.  Spread batter into prepared pan.
  3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
  4. To Make Frosting: Combine 3 tablespoons butter olive oil, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.

You may substitute the Butter Flavored Olive Oil with Migliore Blood Orange Olive Oil.

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Butternut Squash Lasagna

  • 3 Pounds Peeled & Seeded Butternut Squash
  • 3 Tbsp. Migliore Butter Flavored Olive Oil
  • 1 Tbsp. Migliore Classic American Seasoning
  • 1/4 cup Migliore Butter Flavored Olive Oil
  • 6 cloves minced Garlic
  • 1/4 cup flour
  • 4 cups milk
  • 1 Tbsp. fresh rosemary sniped
  • 9 No-Boil Lasagna
  • 1 Pound grated Mozzarella Cheese
  • 1 1/3 cup finely shredded Parmesan Cheese
  • 1 cup whipping cream
Butternut Squash Lasagna

Preheat oven to 425°. Lightly coat with olive oil a 15x10x1 large roasting pan. Place squash in prepared baking pan. Add oil and, toss gently to coat. Spread in an even layer. Roast, uncovered for 25 to 30 minutes or until squash is tender, stirring once. Reduce oven temperature to 375°. Meanwhile, for sauce, in a large saucepan, heat butter extra virgin olive over medium heat. Add garlic, cook and stir for 1 minute. Stir in flour and 2 teaspoons classic American seasoning. Gradually, stir in milk. Cook and stir until thickened and bubbly. Mash squash and stir in rosemary. Stir in squash and rosemary. Then add the white sauce.

Lightly grease with olive oil a 13x9x3 baking or roasting pan. To assemble, spread about 1 cup of the sauce in the prepared baking pan. Layer three of the noodles in the pan. Spread with one-third of the remaining sauce. Sprinkle with 1/3 of the mozzarella cheese. Repeat layering noodles, sauce and mozzarella two more times. Pour whipping cream evenly over the layers in dish. Sprinkle with remaining Parmesan Cheese.

Cover dish with foil. Bake for 40 min, then uncover and bake about 10 minutes, move or until edges are bubbly and the top is lightly browned. Let stand for 10 minutes before serving.

Make-ahead tip: Prepare as directed, cover and chill in the refrigerator for 2 -24 hours prior to baking or you may freeze the lasagna. If you freeze, thaw out lasagna in the refrigerator the night before baking.

To prepare lasagna for serving, bake your covered lasagna in a preheated oven 350° oven for 1 hour. Uncover and bake for 15 to 30 minutes more or until edges are bubbly and top is lightly browned.

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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)
butternut squash soup


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)


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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  • 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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Cheese Balls

  • 2 cups shredded Cheddar cheese
  • 1-1/4 cups flour
  • 1/2 cup Migliore Butter Flavored Olive Oil
  • 36 stuffed green olives

Mix cheese and flour – add olive oil, making a dough. Mold 1 Tsp. dough around an olive. Place 2″ apart on a cookie sheet. Bake at 400 degrees for 15 to 20 minutes. Makes 12 servings

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Chicken in Garlic Parmesan Sauce

  • 2 chicken breast
  • *2 Tsp. Migliore Northern Italian Seasoning
  • 2 tablespoons Migliore Extra Virgin Olive Oil (any choice)
  • 1 small onion, sliced
  • 1/4 cup Migliore Wild Mushroom & Sage Extra Virgin Olive Oil
  • 1/4 cup dry white wine
  • 1/4 cup grated Parmesan
  • 1/4 pound mushrooms (optional)

Pound out chicken breasts to 1/4″ thick. Brown chicken, onion & mushrooms in the olive oils – approximately 5 to 7 minutes. Add Parmesan and wine, lower heat. Cook until sauce thickens a bit – up to 15 minutes. Serve with pasta, rice or garlic mashed potatoes! Makes 2 servings.

*You may substitute with Migliore Classic American for a hint of sage flavor.

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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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Cocktail Meatballs with Jalapeno Pomegranate Jam

  • 3 pounds meatball mix (See Recipe for Italian Meatballs below)
  • One 10.5oz jar Migliore Jalapeno Pomegranate Jam
  • 1 cup chili sauce
  • 2 Tbsp. fresh lemon juice

Preheat oven to 350 degrees. Line a jelly roll pan with foil. Shape meatball mixture into golf sized balls. Arrange them on the large roasting pan. Bake the meatballs for 20 to 25 minutes. While the meatballs are baking, combine the jam, chili sauce and lemon juice in a large dutch oven or crockpot. When meatballs finish baking, add them to a large pot. Cover and simmer on low for 30 minutes. Serve the meatballs hot! Makes 100 meatballs.

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Cornbread and Sausage Stuffing:


  • 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


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


  • 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
Cranberry Pistachio Biscotti


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
Creamy Carbonara

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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Creme Fraiche (French Sour Cream)

Makes 12 Servings
Migliore Gourmet Collection of Recipes

  • 2 cups heavy cream
  • 3 tablespoons buttermilk
  • 2 tablespoons Migliore Cinnamon-Pear Balsamic
  • Vinegar

Directions for Creme Fraiche: Mix 2 cups heavy cream with the 3 T. butter milk in a jar, then cover with lid and
leave it out on counter, stirring occasionally 6 to 8 hours, at room temperature (70°) for 24 hours. Stir again and
place it in the refrigerator 24 hours. Ready to use. Will keep in refrigerator 7 to 10 days.
*You may use any flavor balsamic vinegar (Raspberry, Blueberry, Cranberry Pear, Gravenstein Apple & more)
* You may flavor Creme Fraiche by adding 1 to 2 Tablespoons of your favorite infused dark Balsamic Vinegar, i.e.. Raspberry, Blueberry

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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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Egg Rolls

  • 50 Spring/Egg Roll Wrappers (about 2 packages)
  • 2 Large Boneless Chicken Breast
  • 2 to 3 cloves garlic, very finely minced
  • ½ head of cabbage (about 11 ounces)
  • 3 carrots, shredded
  • 1 teaspoon grated fresh ginger
  • 10 fresh shiitake mushrooms (or dried black mushrooms soaked overnight), stems discarded
  • 1 tablespoon Migliore Wild Mushroom & Sage Extra Virgin Olive Oil
  • 1 tablespoon Migliore White Pomegranate Quince Vinegar
  • 1 tablespoon soy sauce
  • 1/4 teaspoon sugar
  • 1/2 teaspoon salt
  • Freshly ground black pepper

  1. To make the filling, combine the ingredients, except for the chicken, together. Shred the cabbage and the carrots using your food processor or by hand. Slice the mushrooms into very thin strips (or you could use your food processor and pulse a few times to get a fine dice. Marinate at least 10 minutes.
  2. Heat a wok or large Sauté pan over high heat. Add the Olive Oil and swirl to coat. Add the chicken breasts and sauté until no longer pink, about 5-7 minutes. Remove from pan and shred by hand (I use a food processor and pulse a few times to get fine chop). Meanwhile, turn heat to medium-low and add the garlic, cabbage, carrots, ginger and the mushrooms and stir-fry for 1 minute, until the vegetables are softened. Add the pomegranate balsamic, soy sauce, sugar and black pepper. Add Chicken to the mixture and continue to stir-fry for another minute. Scoop out the filling to a baking sheet and spread out to cool. Prop up one end of the baking sheet so that it tilts and will allow all the moisture to drain to one end. Let cool for 15 minutes.
  3. Discard all of the accumulated juices. Use paper towels to blot the filling to rid of extra oil or juice. Now, you’re ready to wrap.
    IMPORTANT: Only use 1 heaping tablespoon of filling for each egg roll. These are slender egg rolls, the width of the egg roll should only be the 1.25″ diameter. Keep the rolled egg rolls in neat, single layer and covered with plastic wrap to prevent drying. If you want to stack the egg rolls, make sure you have a layer of parchment paper in between the layers to prevent sticking. Keep wrappers also covered with plastic wrap to prevent drying. Refrigerate up to 4 hours until ready to fry or freeze.
  4. To fry the egg rolls, fill a wok or pot with 2 inches of high-heat cooking oil. Heat the oil to 350°F (175°C) or until a cube of bread will fry to golden brown within 10 seconds. Gently slide in or lower the egg rolls, frying 4 to 6 at a time, turning occasionally until golden brown about 1½ minutes. Place on wire rack to drain and cool.
  5. Serve with Migliore Jalapeno Pomegranate Jam (our Jalapeno Fig Jam is also VERY GOOD).

NOTE: To fry frozen egg rolls, do not defrost the egg rolls – just add them to the oil frozen, frying 4 to 6 at a time. Add an additional 1½ minutes to the frying time since they are frozen.

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El Coyote Margaritas

  • 1/2 cup Tequila
  • 1/2 cup Migliore Sicilian Lemon White Balsamic
  • 1 cup Triple Sec
  • 1/4 cup Migliore Pineapple White Balsamic
  • 1/4 cup 7Up Soda
  • 1 Egg White
  • Ice Cubes

Place in blender. Makes 4 servings.

El Coyote Margaritas

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Fish Tacos w/ Creamy Sauce

  • 1 1/2 lbs. Cod (or other flaky white fish - rockfish, halibut, mahi)
  • 1 tablespoon Migliore Portuguese Linguisa Seasoning Salt
  • Extra Virgin Olive Oil (your choice)
  • 1 Bunch Fresh Cilantro (you can substitute Parsley)
  • 2 Avocados, Diced
  • 8oz. Mango, Diced
  • 8oz. Pineapple, Diced
  • 1 bunch fresh Cilantro (you can substitute Parsley)
  • 8 - 12 corn tortillas, grilled or toasted over stove burner

Creamy Sauce

  • 1/2 cup mayonnaise
  • 1/3 cup Migliore Chipotle Olive Oil
  • *2 Tbsp. Migliore Pineapple Balsamic Vinegar

Preheat oven to 375 degrees. Cut fish in 1 inch strips and please on parchment paper lined baking sheet. Lightly coat fish with Olive Oil and sprinkle evenly with Portuguese seasoning. Bake for 12 min. (If you want a bit of browning, use your broiler for a minute...DO NOT OVER COOK.

While baking fish, Blend your creamy sauce ingredients in a bowl using a wire hand whip. You may adjust measurements to your own taste. Just takes a minute or two, and you should have a silky, creamy sauce!

Mix your mango, pineapple, avocados, and cilantro in a bowl for your garnish.

Prepare to Assemble tacos: Serve fish over grilled tortillas. Spoon fish with creamy sauce and top with your fruit garnish. Serves 4
**Another good pairing for creamy sauce would be Persian Lime Oil/Mango Balsamic, Baklouti Green Chili Oil/Mango Balsamic, or Harissa Oil/Apricot Balsamic.


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Garlic Mashed Potatoes

  • 4 large potatoes , Red or Yukon
  • 1/4 cup Migliore Extra Virgin Olive Oil
  • 1/4 cup milk
  • Salt & Pepper to taste

Peel & cut potatoes in quarters (If using red potatoes, you may leave the skin on) and boil until you can easily pierce with a fork. Drain water from potatoes. Mash (whip or use food processor) potatoes. Add oil, milk and salt & pepper to taste.

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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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Italian Meatloaf

  • 4 slices bread, soaked in 1 cup of water
  • 1-1/2 pounds ground beef
  • 1 onion, chopped or substitute 6 Tbsp. minced dried onions
  • 2 Tbsp. parsley, chopped
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • *4 Tsp. Migliore Northern Italian Seasoning
  • 1 Tbsp. Migliore Garlic Oil
  • 1/3 cup Roasted Tomato Balsamic Sauce (See Roasted Tomato Balsamic Sauce Recipe)

Mix all ingredients, except for the Tomato Balsamic. Form meatloaf in a baking dish. Bake at 375 degrees for 30 minutes, pour Tomato Balsamic on meat, then bake another 20 minutes. Makes 8 Servings.

*You may substitute Migliore Sicilian Fennel Seasoning.

**Optional – You can microwave meatloaf on High for 15 minutes. Then pour Tomato Balsamic on meat and cook an additional 5 minutes on high in the microwave.

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Jalapeno Fig Jam Puff

  • 1 loaf (about 1 pound) day-old egg bread or similar
  • 6 large eggs, divided
  • 2 cups milk
  • 1/2 cup butter, divided
  • 4 tablespoons granulated sugar, divided
  • 8 ounces goat cheese, softened
  • 4 ounces cream cheese, divided
  • 1 cup Migliore Jalapeno Fig Jam

Preheat oven to 325F. Cut bread in half lengthwise and then into 1/2″ slices. Grease or coat (with a non-stick cooking spray) a 9″x13″ baking dish. Place half of the bread in the dish so that entire bottom of the dish is covered (overlap if necessary). In a medium mixing bowl, whisk 5 eggs, all of the milk, 6 tablespoons butter, and 2 tablespoons sugar until well blended. Pour half of the mix over bread in dish. In another medium mixing bowl, whip goat cheese, cream cheese, remaining egg, butter, and sugar until smooth. Drop half of the mix over bread in dish and spread out (“frost”) entire top of bread. Repeat the process with half of the jam. Top with remaining bread. Pour rest of liquid mix over bread and spread as explained above with rest of cheese mix and jam. Use a sharp knife to swirl a pretty pattern through top layers of cheese and jam. May be covered and refrigerated at this point up to overnight if desired. May also be baked right away. Bake 50 minutes or until well set in center. Allow cooling for 5 minutes before cutting into 12 squares (approximately 3″x3″). Serves 12.

Submitted by June 2012 Recipe Winner: Candy Barnhart

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Jalapeno Pomegranate Yogurt Chicken

  • 4 boneless, skinless chicken breasts
  • *1/3 cup MIGLIORE Jalapeno Pomegranate Jam
  • 1/3 cup plain yogurt

Preheat oven to 350F. Run cool water over chicken breasts and dry with paper towels. Place side by side in an 8″x8″ baking dish (read: whichever way they will fit in one layer). Blend jam and yogurt in a small mixing bowl until evenly combined. Spread over entire top of breasts. Bake uncovered 45 minutes or until chicken is no longer pink inside (make small cut in the center to test). Serve hot. Serves 4. This easy dish works for everything from casual to formal dining.

* You may substitute with our Migliore Jalapeno Fig Jam (pictured)

Submitted by Recipe Winner: Candy Barnhart

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Korean Potatoes

  • 2 tbsp. Gochujang Olive Oil
  • 1 lb. baby potatoes, halved (I used red, white & purple)
  • 1 tsp. Sea salt (to taste))
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 c. chicken broth
  • 1 tbsp. Migliore Sicilian Lemon Balsamic
  • 3 tbsp. Raw Honey
  • 1 carrot, finely diced
  • 2 tsp. Migliore Toasted Sesame Oil
  • 1 green onion, thinly sliced, plus more for garnish

Korean Potatoes

In a large skillet over medium heat, heat oil. Add potatoes, season with a large pinch of salt, and let cook until a golden crust develops, stirring occasionally, 8 to 10 minutes. Add onion and garlic and stir until garlic is golden 2 to 3 minutes. Add in broth, balsamic, and honey, then stir to combine evenly. Bring to a simmer and let cook for 8 minutes. Add carrots, then continue cooking until the liquid has reduced to a sticky sauce, occasionally stirring, about 4 minutes more. Remove from heat, add sesame oil and green onions, and stir to combine evenly.

Garnish with more green onions before serving.  4 Servings

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  • 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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Pork Loin with Blackberry-Ginger Balsamic

  • 5 pounds pork tenderloin
  • 1 teaspoon rosemary
  • 2 teaspoons Migliore Northern Italian Seasoning
  • 2 cloves pressed garlic
  • 1/2 cup Migliore Blackberry & Ginger balsamic vinegar

Mix spices, garlic & balsamic, hold back 1/4 cup portion for later. Marinade pork in mixture at least 1 hour (or overnight) prior to placing in the oven. Bake at 225° for approximately 4 to 5 hours. Take out of the oven and drizzle the remaining Blackberry Ginger Mixture over the pork loin, bake an additional 20 to 30 minutes at 450° oven. Remove from oven and let it rest 5 minutes before slicing.

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Pork Loin Roast with Vegetables

  • 3 pounds boneless pork loin roast
  • 3 tablespoons Migliore Extra Virgin Olive Oil
  • 4 cloves garlic, minced
  • ½ tablespoon dried crushed rosemary
  • 1 teaspoon dried thyme
  • 2 teaspoons Migliore Portuguese Linguisa Seasoning Salt
  • 4 to 5 large carrots, peeled and halved lengthwise
  • 4 stalks celery, halved lengthwise
  • 1 pound baby Yukon gold potatoes, quartered

Take the roast out of the fridge and place the fat side up on a platter or parchment-lined work surface to come to room temperature. Preheat the oven to 450°F. In a small bowl, add 1 tablespoon olive oil, minced garlic, rosemary, thyme and Migliore Portuguese Linguisa Seasoning Salt. Mix to combine and set aside. When the roast has reached room temperature, score the skin and fat ¼-inch deep in a cross-hatch pattern at 1-inch intervals. This will allow the seasoning flavor to soak in while roasting. Place your roast into a roasting pan with lid or larger baking dish. Gently rub the herb mixture all over your pork loin. Place covered roast in oven 20 minutes. In the meantime, prep and slice your carrots, celery, and potatoes, and place them in a bowl; toss with 1 tablespoon olive oil, salt, and pepper. After the initial 20 minutes of roasting, lower the oven temperature to 350°F and remove the pork from the oven. Uncover and add the vegetables in the dish around the pork roast. Add an additional 1 tablespoon of olive oil sprinkled on top of the vegetables and pork. Continue to roast uncovered at 350°F for 35 to 45 minutes, or until the pork roast registers an internal temp of 145°F and vegetables are tender. Use an instant read meat thermometer to check for doneness. Remove from the oven and let it rest for 10 minutes. Transfer pork roast to a cutting board; slice and serve with the vegetables. Serves 6

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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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Pumpkin Dessert

  • 1 (18.25 ounce) package yellow cake mix
  • 1/3 Migliore Butter Flavored Olive Oil
  • 1 egg
  • 1 (29 ounce) can pumpkin
  • 1/2 cup brown sugar
  • 1/4 cup milk
  • 3 large eggs
  • 3 tablespoons Migliore Pumpkin Spice White Balsamic Vinegar
  • 1/4 cup Butter Flavored Olive Oil
  • 1/2 cup brown sugar
  • 3/4 cup chopped nuts (I use ½ cup pecan and 1/4 cup walnuts – Your choice!)


Preheat oven to 350 degrees and prepared 9x13 inch baking dish.
Set aside 1 cup of cake mix. Combine remaining cake mix with butter olive oil and 1 egg and mix until well blended; spread mixture in the bottom of the prepared baking dish.
In a large bowl combine pumpkin, brown sugar, milk, 3 eggs and pumpkin spice balsamic vinegar; mix well and pour this mixture over cake mix mixture in baking dish.
In a small bowl with a pastry blender, or in a food processor, combine butter olive oil and brown sugar with reserved cake mix until mixture resembles coarse crumbs. Sprinkle over pumpkin mixture. Sprinkle chopped nuts overall.
Bake 45 to 50 minutes, until top is golden. Serves 18

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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

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

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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Shrimp Scampi Bake

  • 1 cup Migliore Butter flavored Olive Oil
  • 2 tablespoons prepared Dijon-style mustard
  • 1 tablespoon Migliore Sicilian Lemon Balsamic
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped fresh parsley
  • 2 pounds medium raw shrimp, shelled, deveined, with tails attached

Preheat oven to 450°.

In a small bowl, combine the butter olive oil, mustard, lemon balsamic, garlic, and parsley. Blend thoroughly. Arrange shrimp in a shallow baking dish. Pour the butter olive oil mixture over the shrimp.

Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.

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Spinach Balls Appetizer

Spinach Balls Appetizer
  • 2 boxes frozen chopped spinach
  • 3/4 cup Migliore Butter Flavored Olive Oil
  • 1 chopped onion
  • 1 teaspoon Migliore Classic American Seasoning
  • 6 eggs, beaten
  • 1 Pkg. (12oz.) Mrs. Cubbison’s Traditional Stuffing
  • 1 cup grated Parmesan cheese

Preheat the oven to 350°.

1. Cook the spinach according to package instructions. Drain well and allow to cool.

 2. Sauté chopped onion in butter olive oil, 3 to 5 minutes until are translucent.

3. Beat eggs and seasoning. Mix in spinach, onion & butter. Add parmesan cheese and stuffing mix (I usually use my processor to pulse it to a finer texture.) Roll into walnut size balls. Bake uncovered for 15 to 20 minutes on ungreased baking sheet or parchment paper. Makes approximately 98 balls. These can also be made into meatball size for a vegetable side. These can also be frozen prior to baking.

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Strawberry Balsamic Martini’s

  • 4 strawberries , cored
  • 1 tablespoon agave or honey
  • 1/4 ounce vodka (or way more!)
  • 1/4 ounce Migliore Strawberry Balsamic Vinegar
  • Squeeze of lime

Blend all ingredients into a blender, except vodka. Pour all ingredients into Shaker, including Vodka, over Ice. Shake & serve. Contributed by Recipe Winner March 2010 – Diane Mooney

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Summer Pasta Salad

  • 12oz. Tri-Colored Rotini, cooked, drained, cooled
  • 4 oz. Black Olive, chopped
  • 1/2 small red onion, diced
  • 4 oz. carrots, shredded
  • 4 oz. pepperoni, chopped
  • 4 oz. salami, chopped
  • 2 oz. sun-dried tomatoes, chopped
  • Salt & Pepper to Taste
  • 1/2 cup Migliore  Milanese Gremolata Extra Virgin Olive Oil
  • 1/4 cup Migliore Traditional Balsamic Vinegar (Sicilian Lemon Balsamic optional)
  • 4 oz. Parmesan Cheese, shredded

Blend all ingredients and chill 4 hours before serving. Contributed by Lisa Newhall – May Recipe Winner 2014

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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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Taquito’s & Guacamole

  • 20 corn tortillas white or yellow
  • 5 tablespoons Migliore Cilantro & Roasted Onion Extra Virgin Olive Oil
  • 4 cups shredded beef chuck pot roast (I use leftovers – see Barbecue Pot Roast Recipe)

Preheat over to 350°. Take a little olive oil on paper towel and rub baking sheet so that taquitos won’t stick.

Heat 5 Tbsp. Olive Oil in small skillet over medium-high heat. Once hot, fry each tortilla one at a time until soft, turning tortilla in oil, approximately 20 seconds per side. (you want them to be soft so you can roll them). Transfer to paper towel to absorb excess oil.

To assemble, spoon 2 Tbsp. of meat (leftover Pot Roast – see separate recipe) into tortilla and roll closed. Place on prepared baking sheet. Repeat until all are rolled.

Bake in the oven for 20 – 25 minutes or until ends start to brown. Remove from oven and serve with Guacamole. Makes 6 Servings


  • 4 large avocados
  • 1 tablespoon chili salsa
  • 2 tablespoons Migliore Pomegranate Quince White Balsamic Vinegar
  • 1 teaspoon salt

Remove avocado skins & seed, then mash avocado with a fork. Add the rest of ingredients and fold in. Be sure to taste and adjust ingredients if needed.  You could add 1 Tablespoon Baklouti Green Chili Olive Oil for a hotter version!!!

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Three-Cheese Penne Chicken Florentine

When you're in the mood for a cheesy, baked pasta dish, then our three-cheese penne chicken Florentine is perfect for you. It has all of the trappings of an authentic Italian pasta dish and features many of our own gourmet food products.

Chicken Penne


  • Migliore Extra Virgin Olive Oil (*We use our Migliore Butter Extra Virgin Olive Oil to roast the chicken.)
  • 3 Cups Thinly Sliced Mushrooms
  • 1 Cup Chopped Onion
  • 1 Cup Chopped Red Bell Pepper
  • 3 Cups Chopped Fresh Spinach
  • 1 1/2 Tsp. Migliore Northern Italian Seasoning (or Our Migliore Sicilian Fennel Seasoning)
  • 1 16 Oz. Container Ricotta Cheese
  • 4 Cups Hot, Cooked Penne (About 8 Ounces Uncooked, Tube-Shaped Pasta) (*We use our Donne Del Grano Fricelli Verdure pasta.)
  • 4 Cups Shredded, Roasted, Skinless, Boneless Chicken Breast (*We oven roast the chicken breasts at 475 degrees for 15 to 20 minutes with our Migliore Butter Extra Virgin Olive Oil.)
  • 1 Cup Shredded Mozzarella Cheese (Divided)
  • 1/2 Cup Grated Parmesan Cheese (Divided)
  • 1 6.5 Oz. Jar Umbra White Truffle Sauce Blended with 1 1/2 Cup Half & Half


  1. Preheat the oven to 425 degrees.
  2. Heat 1 to 2 tablespoons of extra virgin olive oil in a pan over medium-high heat. Add mushrooms, onion, and bell pepper. Saute for 4 minutes or until tender. Add spinach and Northern Italian seasoning and saute for 3 minutes or until the spinach wilts.
  3. Combine ricotta, spinach mixture, pasta, chicken, 3/4 cup mozzarella, 1/4 cup Parmesan, and the white truffle/cream mixture in a large bowl. Spoon the mixture into a 2-quart baking dish coated with extra virgin olive oil. Sprinkle the remaining mozzarella and Parmesan cheese. Bake at 425 degrees for 25 minutes or until lightly browned and bubbly. Serves 8 to 10 people.

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Tropical Salad with Pineapples

  • 6 slices bacon
  • 1/4 cup pineapple juice
  • 3 Tablespoon Migliore Mango White Balsamic Vinegar
  • 1/4 cup Migliore Extra Virgin Olive Oil (Any choice)
  • salt & pepper to taste
  • 1 – 10oz. package chopped Romaine or Spring Mix lettuce
  • 1 Cup pineapple chunks
  • 3 chopped green onions
  • 1/2 cup chopped Kauai Nut Roasters
  • 1/4 cup toasted flaked coconut

Cook bacon until crisp, drain, crumble and set aside. Combine *pineapple juice, pomegranate balsamic vinegar, salt & pepper in a small bowl. Whisk in olive oil slowly. On a large platter, place Romaine lettuce, pineapple chunks, and green onions. Pour dressing over and toss. Top with Kauai chopped pecans, crumbled bacon and **toasted coconut and serve.

* If I buy a fresh pineapple, I also make my own juice, by taking a chunk (2″ x 3″) of fresh pineapple and place it in a food processor, to make juice.

**To toast coconut – place flaked coconut on baking sheet and toast for approximately 15 min in the 350-degree oven.

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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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White Bean Salad with Cilantro, Mint, and Lemongrass

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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More Delicious Recipes to Try

  • Armenian Olive Oil Bread
  • Baby Back Ribs
  • Baked Beans
  • Baked Brie in Puff Pastry with Jalapeño Pomegranate &/or Fig Jam
  • Baklava
  • Balsamic Grilled Vegetables
  • Barbecued Pot Roast
  • Blackberry Balsamic Chicken
  • Broccoli Salad
  • Butternut Squash Lasagna
  • Caprese
  • Chicken in Garlic Parmesan Sauce
  • Chicken Wings Portuguese with Jalapeño Jams
  • Cocktail Meatballs with Jalapeno Pomegranate Jam
  • Dark Chocolate & Mandarin Extra Virgin Olive Oil Cookies
  • Egg Rolls
  • Garlic Mashed Potatoes
  • Green Salad with Strawberry Balsamic
  • Ham Baked with Glaze
  • Italian Meatballs
  • Jalapeño Fig Jam Puff
  • Jalapeño Pomegranate Yogurt Chicken
  • Minestrone Soup
  • Olive Oil Cake
  • Pistachio Pesto
  • Pork Loin with Blackberry-Ginger Balsamic
  • Portuguese Baked Chicken
  • Pulled Pork
  • Roasted Turkey & Cornbread Sausage Stuffing
  • Shrimp Scampi
  • Strawberry Balsamic Martinis
  • Summer Pasta Salad
  • Sunday Sausage Strata
  • Tropical Salad with Pineapples
  • Turkey Meatballs with Blackberry Balsamic