Ingredients:

1 cup of cornmeal

1 cup of wheat flour

4 tsp. of baking powder

1/3 cup of sugar

1/2 tsp. of cinnamon

1 grated carrot

1/2 cup of chopped walnuts

1 egg

1 cup of milk

1/4 cup of Egregio Delicate Fruit Extra Virgin Olive Oil 

1 tsp of salt

Preparation:

Preheat the oven at 425 F degrees.

Grease a baking pan of approx. 10 x 10 x 4 inches.

Mix in a bowl all the dry ingredients and add the Extra Virgin Olive Oil, egg, milk, the grated carrot and the walnuts.  Pour the mix in the greased baking panand bake for 20 to  25 minutes. It will be cooked when a knife get out dry from the center of the bread.

You can enjoy this cornbread warm or cold. Sprinkle some powdered sugar on it or your favorite glaze.

Ingredients:

2 and 1/2 cups rolled oats 

1 cup puffed buckwheat or puffed rice, or coconut flakes

1/2 cup cashews

1/2 cup hazelnuts

1/4 cup sunflower seeds

1/4 cup pumpkin seeds

1 tsp ground cinnamon

100 mL honey

60 mL Egregio Organic Extra Virgin Olive Oil

2 tsp vanilla extract

Preparation:

Preheat oven to 160 C. Line a large baking tray with baking paper (or make sure you use a non-stick tray).

Combine oats, seeds, nuts, puffed buckwheat (or puffed rice or coconut flakes) and cinnamon in a large mixing bowl.

Pour honey, olive oil and vanilla into a separate bowl or jug. Add two tablespoons of boiling/very hot water and whisk it all together. 

Add the wet ingredient mix to the dry ingredients and stir with a large spoon until the dry mix is evenly coated. 

Spread the mixture out across the tray, in a thin layer. Bake for 20-30 minutes (depending on oven strength). Check on the mixture every 7-8 minutes and give it a stir and flip so that the edges don't burn.

The granola will turn a golden caramel brown once cooked. Remove from the oven and allow it to cool completely; it will crisp up. Once cooled, store in an airtight container, it should last 2-3 weeks.

Ingredients:

For grits: (double this amount for hearty meal)

1 cup grits

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic powder

2 teaspoons dried parsley or oregano

4 tablespoons butter

1/2 cup shredded cheddar cheese

2 ounces beer

For shrimp:

1/4 cup Egregio Intense Fruit extra virgin olive oil

1-1/2 teaspoons paprika

1 teaspoon ground cumin

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 pound medium to large shrimp, 

peeled, rinsed, and patted dry

Preparation:

For grits:

Begin preparing grits according to package instructions (sometimes I split liquid called for w/half water/half milk). Whisk in salt, pepper, garlic powder, and parsley. Whisk occasionally; as grits begin to thicken, stir in butter to incorporate. Let sit for another minute. Whisk/stir in shredded cheese and beer until smooth.

Adjust seasonings, butter and cheese to taste. Keep covered and warm until ready for shrimp.

For shrimp:

Preheat the oven broiler.

Stovetop, warm a 12-inch oven safe skillet over medium heat, add egregio Intense Fruit extra virgin olive oil. When oil begins to ripple/shimmer, whisk in paprika, cumin, garlic powder, salt and pepper. Whisk together and let simmer for about one minute.

Add the shrimp, shake the skillet to distribute shrimp evenly in 1 layer over bottom of skillet. Wait 30 seconds, turn shrimp over once. Place skillet in oven under preheated broiler for 2 minutes. Carefully remove skillet from oven. Spoon shrimp and olive oil mixture over prepared grits.

Ingredients:

1 cup sugar

3/4 cup + 2 tablespoons of Egregio Delicate Fruit extra virgin olive oil

2 eggs

1 teaspoon vanilla extract

1 teaspoon coffee extract (optional)

3/4 cup cocoa powder

1/2 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

1/2 cup semi-sweet chocolate chips small pinch of coarse sea salt for 

topping (optional)

Preparation:

Preheat the oven to 350 degrees and grease an 8x8 glass baking dish with olive oil.

In a medium bowl, add in the flour, cocoa powder, kosher salt, and baking powder. Sift together using a whisk until thoroughly combined and set aside.

In a separate mixing bowl, beat the egregio Delicate Fruit extra virgin olive oil and sugar until thoroughly combined, about one minute. (You can use a mixer with a paddle attachment on medium speed or whisk it by hand).

Continue to mix, adding the eggs one at a time, followed by the vanilla and coffee extracts.

Slowly add in the sifted flour mixture and continue to mix until just combined. Scrape down the sides and fold in the chocolate chips.

Transfer to the greased baking dish, using a silicone spatula to scrape the sides.

Optional step: Top with a few sprinkles of coarse sea salt if you like salted brownies!

Bake on a centered rack in the oven for 20-25 minutes. If an inserted toothpick comes out clean or with a couple of crumbs, they are done.

Let cool before cutting into bars. Enjoy!

Ingredients:

1 package of fresh, whole wheat pizza 

dough

1.5 Bosc pears thinly sliced

1 cup grated Fontina cheese

2-3 oz Gorgonzola cheese

1/3-1/2 cup sliced almonds 

5 spoons of Egregio Delicate Fruit extra virgin olive oil

Preparation:

Spread out your dough on a baking sheet. Lightly brush 1 tsp egregio Delicate Fruit extra virgin olive oil on the dough. Top with Fontina cheese, Pear slices, Gorgonzola and Almonds in that order.

Bake in a 450 degree oven for 10-12 minutes until the cheese is bubbly and the crust is slightly golden.

Ingredients:

5 tablespoons Egregio Intense Fruit extra virgin olive oil

1/2 cup popcorn kernels

1 teaspoon kosher salt

1 tablespoon fresh rosemary, finely chopped

Preparation:

Put the oil and popcorn in a large saucepot with a tight lid. Turn on the heat to medium-high and continuously shake the pot back and forth over the flame.

Keep shaking the pot until the popping slows down. Remove from heat. Empty into a bowl and sprinkle with salt, rosemary, and olive oil.