​Northfield Olive Oils and Vinegars

Not Your Mama's Meatloaf

1/2 cup of Garlic Olive Oil
1 lb. of lean ground pork 
1 lb. of lean ground beef
2 cups plus 3 tbsp. of bread crumbs 
1 cup grated Parmesan cheese
3 large eggs
2 tsp of Pink Himalayan sea salt  & 2 tsp of freshly ground black peppercorn 
5 oz. baby spinach (remove the stems)
2 carrots cut into quarters
3 tbsp. all-purpose flour
6 slice prosciutto
6 slices of provolone cheese
1 Tbsp. Black truffle oil (for drizzling over the finished meatloaf)
Preheat oven to 400 degrees. In a large bowl, combine pork, beef and 2 cups of the bread crumbs, Parmesan cheese, eggs, sea salt and pepper.  Mix thoroughly with your hands. Set aside.  Bring a large pot of water to a boil (salt water) add the carrots and boil until tender (10 minutes).  Put spinach in a colander and dip in the boiling water, just until it wilts.  Combine the flour and the remaining 3 tbsp. of bread crumbs.  Lay out cellophane on the counter top and spread the flour/bread crumb mixture in a rectangle and then spread the meat mixture evenly over the bread crumb mixture and press into the crumbs, layer the wilted spinach over the meat and prosciutto over the meat and then provolone over the prosciutto, then line the carrots down the center.  Start from the long side, roll the meat (jelly roll style). Don't be afraid to mash the meat so that it will stay together and not separate. This should fit into a 9 x 12 glass baking dish. Pour Garlic olive oil over the meat loaf and bake for an hour. Slice, and drizzle a small amount of black truffle oil over the top and serve with your favorite side dishes.  

Serves 6-8.

Linguine in Garlic Clam Sauce

2 cans of clams and the clam juice
1 small onion diced
1/4 cup plus 2 tbsp. garlic infused olive oil

1 tsp. Lemon Twist Sea Salt
4 oz. angel hair pasta
2 oz. freshly grated Parmesan Cheese
fresh basil (optional)
Cook pasta according to the package.  Meanwhile, sauté onion over a medium heat, in 1/4 cup garlic olive oil, once onion looks transparent (about 5 minutes) then add the two cans of clams and season with Lemon sea salt, keep warm. Once, pasta is cooked strain & toss with 2 tbsp. of garlic olive oil.  Add pasta to the clam and onion mixture and mix well.  Plate and top with freshly grated Parmesan Cheese and Fresh basil.
Good idea to have bread (Picual peasant bread) to soak up any remaining clam/onion sauté sauce.

Roasted Vegetables with Garlic EVOO & Mission Fig Balsamic

3 Tbsp. of Garlic Infused Olive oil plus about 2 Tbsp. for coating the cookie sheet
3 Tbsp. Mission Fig balsamic vinegar
1 bag of mini tri-color peppers (or 1 of each a red, yellow and orange pepper)
1 large zucchini sliced
4 plum tomatoes sliced
2 tsp. Murray River Sea Salt
Preheat oven to 450 degrees.  Coat a large cooking sheets with a thin layer of garlic infused EVOO.  Layer vegetables evenly around the cookie sheet and drizzle garlic EVOO and Mission Fig balsamic and season with Murray River sea salt.  Bake for 25-30 minutes until vegetables are slightly and tender.  This is a great side dish, or addition to a savoy soup, but one of my favorites is as topping for homemade pizza!​