Flavor of the Month Recipes


Pumpkin Spice Pancakes

•    1-1/2 cups of low fat milk
•    1 cup pumpkin puree
•    1 egg
•    2 Tbls vegetable oil
•    2 Tbls TTOV’s Pumpkin Spice Balsamic
•    2 cups all purpose flour
•    3 Tbls brown sugar
•    2 tsp baking powder
•    1 tsp baking soda
•    1/2 tsp Ground Cinnamon
•    1/2 tsp Kosher salt

In a bowl, mix together the milk, pumpkin, egg, oil and balsamic vinegar. Combine the flour, brown sugar, baking powder, baking soda, cinnamon, and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

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Roasted Butternut Squash Stacks w/Sage Pumpkin Seed Pesto

Toasted Pumpkin Seed & Sage Pesto
•    1/4 cup light packed fresh sage leaves

•    1/3 cup  + 1/4 cup toasted pumpkin seeds
•    1/3 cup TTOV’s Mushroom Sage Olive Oil 
•    1/3 cup + 1/3 cup ricotta feta, or grated Pecorino can be used as a substitute

•    sea salt and pepper to taste

For the Roasted Butternut Squash
•    1 medium butternut squash peeled, and cut in to 3"-4" "sticks" no more than 1" thick
•    2 tablespoons TTOV’s  Extra Virgin Olive Oil such as Picual, Arbequina, or Coratina
•    2 tablespoons of TTOV’s Pumpkin Spice White Balsamic
•    1 teaspoon sea salt
•    freshly ground pepper

Preheat the broiler or oven to 500 F. and adjust the rack to the the highest position in the oven.  Combine the oil and vinegar in a bowl large enough to hold the butternut squash.  Whisk to combine the oil and vinegar thoroughly.  Toss the butternut squash with the mixture and arrange the squash in a single layer on a shallow, lined baking sheet.  Liberally season the squash with salt and pepper. Roast the squash for 10 minutes per side, flipping half way through, until the edges turn golden brown.

Directions for Toasted Pumpkin Seed & Sage Pesto
In the bowl of a food processor or jar of a blender, add the sage leaves, 1/3 cup of toasted pumpkin seeds, olive oil, and cheese.  Process until the paste is fine in consistency.  Season with salt and pepper to taste.

To Assemble
Arrange the butternut squash on a decorative platter. Drizzle the pesto all over the butternut squash, followed by the reserved toasted pumpkin seeds, and the reserved cheese.  Serve warm


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Maple Balsamic Glazed Pork Chops with Thyme Poached Quince

Pork Chops

•    8 boneless pork chops, 1/2" thick, trimmed
•    1/2 tsp kosher or sea salt
•    1/4 tsp fresh ground pepper
•    1 Tbsp TTOV’s Extra Virgin Olive Oil
•    3 Tbsp shallots, finely sliced
•    1/3 cup TTOV’s Maple Balsamic Vinegar

Thyme Poached Quince

•    1 1/2 cups water
•    1 cup TTOV’s Pumpkin Spice White Balsamic
•    1 - 3" sprig  fresh thyme
•    1 ripe quince (about 10 oz), peeled, quartered, cored, and cut into 1/2" pieces
(apples can be substituted - reduce poaching time to 20 minutes)


Pork Chops

Pat pork chops dry with paper towels. Sprinkle with sea salt and pepper. In nonstick 12" skillet, heat oil over med-high heat. Cook chops 4 minutes one side, turn over and cook 3 minutes other side. Transfer to platter and keep warm.

Increase heat to high. Stir shallot into pan juices; cook 2 minutes. Stir in Maple balsamic and cook an additional 2 minutes. Add strained poached quince to the pan and stir to combine. Adjust seasoning with sea salt and fresh ground pepper.

Thyme Poached Quince

Bring water and balsamic to simmer in 2-quart saucepan. Add quince and sprig of thyme. Simmer, gently stirring once or twice, until quince is tender, about 35 minutes. Discard thyme sprig, strain quince reserving liquid for pan sauce.


Wild Mushroom & Sage Risotto

•    2 tablespoon TTOV’s Mushroom & Sage Extra Virgin Olive Oil, divided
•    ½ large onion, finely chopped
•    2 large garlic cloves, minced
•    1 cup Arborio or Carnaroli rice or a short-grain rice
•    1/2 cup dry white or red wine 
•    1 teaspoon fresh lemon juice
•    4 cup low sodium chicken broth
•    ½ teaspoon fresh ground pepper
•    ½ cup grated Parmesan cheese
•    1 tablespoon minced fresh parsley 
•    1 tablespoon minced fresh chives
•    Additional grated Parmesan cheese

1.    Bring broth and water to boil in large saucepan over high heat. Reduce heat to medium-low to maintain gentle simmer.

2.    Heat 2 tablespoons oil in large Dutch oven over medium heat, and add onion and ¾ teaspoon salt; cook, stirring frequently, until onion is softened but not browned, 4 to 7 minutes. 

3.    Add garlic and stir until fragrant, about 30 seconds

4.    Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes.

5.    Add wine and cook, stirring constantly, until fully absorbed, 2 to 3 minutes. 

6.    Stir 3 cups hot broth mixture into rice; reduce heat to medium-low, cover, and simmer until almost all liquid has been absorbed and rice is just al dente, 16 to 19 minutes, stirring twice during cooking.

7.    Add 1/2 cup hot broth mixture and stir gently and constantly until risotto becomes creamy,   about 3 minutes.

8.    Stir in Parmesan. 

9.    Remove pot from heat, cover, and let stand 5 minutes. 

10.  Stir in remaining 1 tablespoons oil, lemon juice, parsley, and chives; season with salt and pepper to taste. 

11.  If desired, add up to ½ cup remaining broth mixture to loosen texture of risotto. Serve immediately.

12.    Ladle risotto into bowls and garnish with additional parsley,  chives or parmesan if desired.


Irish Breakfast Scrambled Eggs

•    2 tablespoons TTOV’s Wild Mushroom & Sage Olive Oil
•    8 eggs
•    ½ cup whole milk
•    Salt and ground white pepper, to taste
•    2 tablespoons of chopped chives or scallions (optional)

.Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color.

Add the milk to the eggs and season to taste with salt and white pepper. Continue to beat in the mixer.

Heat a heavy-bottomed nonstick sauté pan over medium-low heat. Add the oil and swirl to coat the pan.

Pour in the eggs, but do not stir. Allow the eggs cook for about 1 minute, or until the bottom starts to set. With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there is no liquid left. Turn off the heat and continue gently stirring and turning the egg until all the uncooked parts become firm. Do not break up the egg, though - try to keep the curds as large as possible.

Transfer to a plate when the eggs are set but still moist and soft. The eggs will continue to cook for a few moments after they are on the plate.

Top with chives or scallions 

Serves 4-6