Vegetarian Pancit



  • 1 lb pancit bihon (Rice Noodles)
  • ⅛ lb. haricot verts
  • 1 cup shredded carrots
  • ½ small cabbage, chopped
  • 1 medium sized onion, chopped
  • ½ tbsp garlic, minced
  • 5 tbsp low sodium soy sauce
  • 3 to 4 cups water
  • Della Terra Extra Virgin Olive Oil + Fire Roasted Chili Oil

In a large pot, Saute the garlic and onion in Della Terra Extra Virgin Olive Oil.  Put in the carrots, haricot verts, cabbage and simmer for a few minutes.  Remove all the ingredients in the pot except for the liquid and set them aside.  In the pot with the liquid in, add the soy sauce and mix well.  Add the pancit bihon (makes sure to first soak it in water for about 10 minutes) and mix well. Cook until liquid evaporates completely.  Put-in the vegetables that were previously cooked and simmer for a minute or two.  I always enjoy drizzling a bit of Della Terra Fire Roasted Chili Oil on top before serving.  Serve hot. Share and enjoy!

Pesto Sauce


  • One bunch of fresh basil leaves
  • 2 cloves fresh garlic
  • 1/4 cup Della Terra Extra Virgin Olive Oil
  • 4 TBSP Pine Nuts
  • Salt
  • Pepper
  • TSP of Lemon Juice

Blend all together in mixer until combined.   Lemon prevents pesto from turning brown and gives it a kick.

Vegetable Salad


  • Arugula
  • Dino Kale
  • Baby Spinach
  • Butter lettuce
  • Celery
  • Carrots
  • Cherry Tomatoes
  • Brussel Sprouts
  • Beets
  • Della Terra® Extra Virgin Olive Oil, Aged Balsamic and Meyer Lemon Oil
  • Crumbled Ricotta Salata

One part of each Arugula, baby spinach, dino kale shredded, and butter lettuce.  Dice in bite size pieces the celery, beets, carrots, brussel sprouts and toss in the cherry tomatoes.  Mix together and then drizzle mainly Extra Virgin Olive Oil and Aged balsamic and when done drizzle Meyer Lemon to finish the salad.  Top with Coarse Sea Salt and Ground black pepper and sprinkle Ricotta Salata on top.

Black Wild Rice and Quinoa with Mixed Greens


  • 1 Cup Red Quinoa
  • 1 Cup Black Wild Rice
  • 2 Cups Portabella mushroom(s), diced in cubes
  • 1 Vidalia Sweet onion (1/2 cup diced)
  • 2 cloves Garlic (coarsely chopped)
  • 1 head Dino Kale (sliced chiffonade)
  • Della Terra® Extra Virgin Olive Oil
  • Della Terra® Extra Virgin Chili Oil
  • 1/4 Cup Pumpkin seeds
  • 1 Cup Dried Cranberries
  • 2 handfuls of baby spinach coarsely chopped
  • Handful of Arugula
  • 3 Cups Chicken broth

Cook quinoa as directed in one pot in 1 1/2 cups of chicken broth and the black wild rice in another pot in 1 1/2 cups of chicken broth.  Set both aside when cooked.  To extract water out of the mushrooms so they aren’t soggy, heat pan and and cook mushrooms until water dissipates, set aside.  Sauté sweet onion in Della Terra® Extra Virgin Olive Oil until translucent (about 3 minutes).  Add Kale and cook for 2 minutes.  Add cooked quinoa and black wild rice to pan and cook together.  Add spinach and mushrooms and cook together.  Continue to stir so it doesn’t stick.  Add dried cranberries and pumpkin seeds.  Stir all together and add 2 more tablespoons of Della Terra® Extra Virgin Chili Oil for 2 more minutes.  You’re finished cooking, top dish with arugula and serve warm.

Tortellini Soup with Carrots, Peas and Leeks


  • Two medium Leeks
  • 1 TBSP butter
  • 2 cloves of garlic finely chopped
  • 2 carrots peeled and diced
  • Sea Salt and fresh ground black pepper
  • 5 cups Chicken Broth
  • 8 oz. Cheese Tortellini
  • 1 Cup English Peas
  • Della Terra® Chili Oil
  • Parmigiano Reggiano

Slice thinly the white part of the leek, rinse well and drain.  Melt the butter over medium heat.  Add garlic, leeks and carrots, add a dash of salt and pepper.  Stir and saute until tender.  Add chicken broth and bring to a boil.  Add the tortellini and cook for three minutes, reduce the heat to a simmer and add the peas.  Continue to simmer until the peas and tortellini are cooked.  Season to taste with salt and pepper.  Ladle into bowls then drizzle with Della Terra® Chili Oil and then sprinkle Parmigiano Reggiano on top.

Fish Stew


  • Della Terra® Extra Virgin Olive Oil
  • 1 Shallot
  • 6 cloves garlic
  • One large can of diced organic tomatoes or 16 oz of fresh vine tomatoes
  • One large can of Fish Stock
  • Fish
    • 1/2 lb. peeled and deveined wild medium shrimp
    • 1/2 lb. diver scallops
    • 1/2 lb. fresh calamari
    • 1/2 lb. fresh lump crab
    • 1 lb. Manila clams
    • 1 lb. mussels
    • 1/2 lb. Tilapia
    • Della Terra® Extra Virgin Chili Oil
    • Italian flat leaf parsley
    • Sea Salt to taste
    • Black pepper to taste

Saute diced shallot and diced garlic in Della Terra® Extra Virgin Olive Oil until slightly browned.  Add in can of diced tomatoes and saute on medium heat for 15 mins.  Add in chopped Tilapia.  Chop in 2 inch cubes.  Add in can of fish stock.  Simmer for another 10 mins and then add in the rest of the fish, crab being last.  Turn down the heat to low and let simmer for 10 mins.  The shells should start to open on the shellfish.   Once all the shells have opened you are done.  Remove all the fish out of the shells and put back into the stew and discard the shells.  (this dish has no shells) Ladle the soup into bowls sprinkle with parsley and then  drizzle Della Terra® Chili Oil on top.  Eat with grilled sourdough drizzle Della Terra® Extra Virgin Olive Oil on the top and broil for 2 mins and once the bread is crispy rub a clove of garlic over the top, add sea salt and you are done.  Serves 4-6

Turkey Stuffing


  • One (1) 6 ounce package plain stuffing from grocery store (brown in oven at 350)
  • 1 cube of butter
  • 1 package frozen spinach (chopped)
  • 1 lb. pork sausage (bulk)
  • 6 green onions
  • 1 Granny Smith apple grated
  • 1 lb. fresh mushrooms (sliced and sauteed in butter)
  • 5 celery stalks chopped fine
  • 1 Tbsp Bells Seasoning
  • Handfull of pine nuts

Saute mushrooms in Della Terra® Extra Virgin Olive Oil and set aside.  Saute onions till dense and add pork sausage.  Cook until starting to brown.  Add Spinach (thaw and squeeze the water out), apple, celery and seasoning.  Saute until flavors combine.  Add mushrooms, and plain stuffing bread cubes.  Just before baking add 6 eggs beaten, pine nuts, parmesan cheese and salt & pepper. Bake at 325 for 30 minutes.

Winter Salad


  • 1/3 Mixed lettuce
  • 1/3 Kale
  • 1/3 Arugula
  • Pomegranate seeds
  • Butternut squash
  • Pinenuts
  • Ricotta Salata (crumbled)
  • Della Terra® Extra Virgin Olive Oil
  • Della Terra® Aged Balsamic Vinegar
Mix lettuces together, chop the kale finely.  Add a 1/2 cup of pomegranate seeds.  Dice  1/4 of a butternut squash into small cubes and bake until crisp. Roast a handful of pine nuts until slightly brown.  Finish with a handful of Ricotta Salata.

Butternut Squash SoupButternut-Squash-Soup


  • 2 Tablespoons butter
  • 2 Tablespoons Della Terra® Extra Virgin Olive Oil
  • 1 medium chopped onion
  • 6 medium carrots, peeled and chopped into 1/2 inch pieces
  • 2 cloves garlic
  • 1 medium to large butternut squash, peeled, seeded and cut into 3/4 inch pieces
  • 5 cups low-sodium chicken broth
  • 1 cup water
  • 5 sage leaves
  • Kosher salt and freshly ground black pepper

In an 8 quart stock pot, add the butter and oil and melt together over medium heat.  Add the onion and carrot and cook, stir occasionally until onion softens.  Stir in the garlic and cook about 45 seconds.  Add the squash and chicken broth.  Bring the mixture to a boil and add the sage.  Continue to boil until the squash is tender, about 20-30 minutes.  Turn off the heat.  Now is the time to puree in a blender until smooth and thick.  Season with salt and pepper.  Add some homemade croutons on top or melt some parmesan on foil the size of a silver dollar and put the parmesan crisps on top of the soup when serving.  Makes 4 servings.

English Pea Crostini


  • Handful of English Peas
  • One shallot
  • 3 leaves of mint
  • Sea Salt (Maldon preferred)
  • Della Terra® Extra Virgin Olive Oil
  • Goat Cheese (Melodie California Cheese preferred)

Blanche English Peas for two minutes, while sauteeing one shallot in Della Terra® Extra Virgin Olive Oil.  Drain water from peas and add peas to shallot sauté.   While still warm add goat cheese and blend with a hand mixer.  Once blended spread on toasted crostini and drizzle with Della Terra® Extra Virgin Olive Oil.  Makes enough for a party of six.

Meyer Lemon Olive Oil Cake



  • 1 1/2 cups white flour (all purpose, unbleached)
  • 2 tsps baking powder
  • pinch of sea salt
  • 2 tsps meyer lemon zest
  • 1/2 cup plain yogurt
  • 1 cup sugar
  • 3 large eggs
  • 1/2 cup Della Terra® Meyer Lemon Extra Virgin Olive Oil


  • 1/4 cup powdered sugar
  • 1/4 cup Meyer Lemon juice


  • 1 cup powdered sugar
  • 3 tbsps Meyer Lemon Juice to make a thick paste

Preheat oven to 350 F.  Grease 9 inch pan with Olive Oil, and flour the bottom of the pan.

In a medium bowl mix together the flour, baking powder and salt.  Add the lemon zest and mix well.

In a large bowl, combine the yogurt, sugar, eggs and olive oil.  Whisk well to combine.  Pour the dry ingredients into the wet ingredients and stir together to combine.

Pour into the prepared pan and bake for 30 minutes, or until a toothpick comes out clean.  Don’t overbake as it will dry out.

Cool the cake for 15 minutes and then remove from pan.  Prick the cake all over with a fork, whisk the syrup ingredients together, and then drizzle the syrup all over the cake.  The syrup will seep into all the fork holes and moisten the cake further.

Allow the cake to cool for another 30 minutes or so and then whisk the icing ingredients together.  Using a spatula or spoon cover the top of the cake with icing.  It’s best to refrigerate afterwards or let sit so the icing hardens.

Jean’s Famous Crab


  • Two Live Crabs
  • 2 inch piece of Fresh Ginger
  • 4 cloves of Fresh Garlic
  • Oyster Sauce
  • Della Terra® Extra Virgin Olive Oil


  • Boil crab, set aside.
  • Peel and dice ginger and garlic. Saute ginger then add garlic in Della Terra® Extra Virgin Olive Oil. Crack the crab and add the pieces to the sauté pan, using a wok is easiest. Stir crab and coat in oyster sauce.
  • Perfect over rice garnished with chopped green onions. Serves 4 people.

Balsamic Glaze


  • 1 Cup Della Terra® Aged Balsamic Vinegar
  • 1 Cup Water
  • ½ Cup Brown Sugar


  • Add all ingredients to a small sauce pan and slowly simmer until it reaches the thickness of a glaze. Stir frequently to keep from burning.
  • Wonderful drizzled over grilled meats, bruschetta, vegetables, chicken and even ice cream.

Spicy Spinach and Peppers


  • One Tablespoon of Della Terra® Chili oil
  • 4 cloves garlic, minced
  • 1 small red or yellow sweet pepper, cut into thin strips (3/4 cup)
  • 1 10-ounce package prewashed fresh spinach, torn (8 cups)
  • 1-1/2 teaspoons Lite Soy sauce
  • 1/4 teaspoon pepper


  • Pour cooking oil and chili oil into a wok or 12-inch skillet. (Add more cooking oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds.
  • Add sweet pepper; stir-fry for 2 minutes. Add spinach; stir-fry for 2 to 3 minutes or just until spinach is wilted. (Add 1 tablespoon water if spinach mixture is dry.)
  • Stir in soy sauce and pepper. Serve immediately with a slotted spoon.

Caprese Salad with Burrata


  • 4 large heirloom tomatoes (about 2 1/2 pounds) or 4 to 5 large plum tomatoes
  • Sea salt
  • Freshly ground black pepper
  • 1/4 cup torn fresh basil leaves plus additional whole leaves for garnish
  • 1/4 cup Della Terra® Extra Virgin Olive Oil
  • 4 (2.5-ounce) rounds Burrata cheese
  • Drizzle aged balsamic on top


  • Cut up the tomatoes in larger cubes and place them in a bowl with theDella Terra® Extra Virgin Olive Oil, Kosher Salt , black pepper and torn fresh basil leaves. Toss together.
  • Place half of the Burrata “round” in a plate and surround the cheese with the cubed tomato mixture. Drizzle more Della Terra® Extra Virgin Olive Oilover the top and use the whole basil leaves to garnish.

Sauteed Cannellini Beans with SageRecipes


  • 3 cans of Italian Cannellini beans
  • 5 cloves of Garlic chopped
  • 6 fresh sage leaves
  • Della Terra® Extra Virgin Olive Oil


  • Saute chopped garlic in Della Terra® Extra Virgin Olive Oil
  • Add beans after draining liquid from cans and then rinse under water
  • Add sage leaves and cook on low heat for 20 minutes
  • Garnish with Kosher sea salt and drizzle with Della Terra® Extra Virgin Olive Oil

Fresh Noodles with Olive Oil, Parmesan and Parsley


  • 1 pound dried spaghetti
  • 1/2 cupDella Terra® Extra Virgin Olive Oil
  • 3 garlic cloves, peeled
  • 1 tablespoonDella Terra® Chili Oil
  • 1/4 cup chopped Italian flat-leaf parsley
  • 1 tablespoon chopped fresh basil leaves
  • Parmesan Cheese


  • In a large pot, bring to a boil 6 quarts of salted water. Add pasta and cook, about 4 to 6 minutes. Drain pasta in a colander, reserving 2 tablespoons of the pasta water. The reserved pasta water will help create the sauce.
  • In a large saute pan, heat olive oil over medium heat. Add the garlic and saute until light brown. It’s important not too burn the garlic or else it will become bitter. Remove and discard the browned garlic. Add the Della Terra® Chili Oil.
  • Carefully add the reserved pasta water and stir to combine. Place the spaghetti into the pan and mix well for 1 minute.

Grilled Vegetables


  • Zucchini, mushrooms, sweet red and yellow peppers, petite artichokes, asparagus, eggplant
  • Extra Virgin Olive Oil
  • Kosher Sea Salt
  • Black Pepper
  • Della Terra®  Aged Balsamic Vinegar


  • Cut into thick flat pieces, brush both sides with Della Terra® Extra Virgin Olive Oil, season with salt and pepper. Grill in heated ribbed pan.
  • Serve with a drizzle of olive oil and a zigzag of Della Terra® Aged Balasamic Vinegar

Sweet, Cherry Tomato Pasta Sauce


  • 5 Cups of Sugar Plum Cherry Tomatoes
  • 3 TBSP Della Terra® Extra Virgin Olive Oil
  • 3 cloves of Garlic- Chopped
  • 1 Vidalia sweet Onion – Chopped
  • 1 TBSP Sugar
  • Kosher Salt and Pepper to taste


  • Cut all cherry tomatoes in half, set aside.  Saute garlic and onion in Della Terra® Extra Virgin Olive Oil until it is somewhat transparent.  Add in cherry tomatoes and saute until softens.
  • Stir in sugar and salt and pepper.  Drizzle withDella Terra® Extra Virgin Olive Oil.  Serves 6. Goes well over homemade noodles.

Roasted Garlic and Wild Mushroom Risotto alla Nonna


  • 2 large heads of garlic
  • Della Terra® Extra Virgin Olive Oil
  • 8 oz Dried Porcini Mushrooms, soak in hot water and chop (don’t discard the water)
  • 1/2 lb Wild Mushrooms (Shitake, Crimini, Oyster) No stems
  • 1 Cup Chopped Shallots
  • 2 TBSP Chopped Fresh Thyme
  • 1 1/2 Cup Arborio Rice
  • 1/2 Cup white wine (Chardonnay)
  • 3 1/2 C  low salt chicken broth
  • 2 Cups thinly sliced spinach leaves
  • 1/2 Cup Parmesan


  • Pre heat oven to 350 for roasting garlic*
  • Saute fresh mushrooms in 1 TBSP Della Terra® Extra Virgin Olive Oil until golden brown (7 minutes)
  • Add porcini mushrooms and stir (1 minute)
  • Salt and Pepper and then set aside
  • Saute Shallots, thyme in 1 TBSP Olive Oil, till tender
  • Add Rice, stir to coat.  Add wine and cook until almost evaporated.
  • Add Chopped Garlic & 3 1/2 Cups Chicken Broth and mushroom water and bring to a boil.  Reduce heat to medium and cook until rice is tender.  Stir ocasionally, add broth as needed- about 20 mins.
  • Add mushrooms and spinach, stir until spinach wilts, season with salt and pepper and top with parmesan cheese.

*Roasting Garlic- Cut bulb of garlic 1/2 inch from top for a flat top.  Place garlic bulb in small glass baking dish cut side up Drizzle with 1 tsp oil.  Cover dish with foil and bake 30 mins.  Then turn garlic cut side down.  Roast uncovered until tender 30  mins.  Cool to room temperature.  Pinch out the garlic into a bowl and season with salt and pepper and 1 tsp of oil.