Burrata Heirloom Tomato Salad


  • 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 Della Terra cask-aged balsamic on top


  • Cut up the tomatoes in larger cubes and place them in a bowl with the Della Terra® Organic 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® cask-aged balsamic over the top and use the whole basil leaves to garnish.

Sauteed Cannellini Beans with Sage


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


  • Saute chopped garlic in Della Terra® Extra Virgin Olive Oil (low heat)
  • Add beans (drain and rinse)
  • 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

Roasted Garlic and Wild Mushroom Risotto

  • 2 large heads of garlic
  • Della Terra® Extra Virgin Olive Oil
  • 8 oz dried porcini mushrooms, soak in warm water and chop (save the water)
  • 1/2 lb wild mushrooms (Shitake, Crimini, Oyster) no stems
  • 1 C chopped shallots
  • 2 TBSP chopped cresh thyme
  • 1 1/2 C Arborio rice
  • 1/2 C white wine (chardonnay)
  • 3 1/2 C  low salt chicken broth
  • 2 C thinly sliced spinach leaves
  • 1/2 C Parmigano Reggiano


  • 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 and 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 C 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.

Sweet, Cherry Tomato Pasta Sauce


  • 5 C 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.

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

Sautee 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

Mixed Vegetable Salad


  • 1/2 C arugula
  • 1/2 C dino kale
  • 1/2 C baby spinach
  • butter lettuce
  • 3 stalks celery
  • 3 carrots
  • 1 C cherry tomatoes
  • 1 C brussel sprouts
  • beets
  • Della Terra® Extra Virgin Olive Oil and cask-aged balsamic then top with meyer lemon olive 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.

Chickpea, English Pea and Kale in Spicy Pomodoro Sauce


  • 1/4 C Della Terra organic extra virgin olive oil
  • 8 oz can organic diced tomatoes
  • Drizzle Della Terra Chili Oil
  • 1 1/2 tsp ground fennel
  • Dash of kosher salt
  • 1 bunch of Tuscan Kale (remove stems and chop)
  • 1 can of organic chickpeas, drained and rinsed
  • 5 basil leaves and marjoram as a garnish
  • Shaved Parmigiano Reggiano before serving

In a Le Creuset, or other 12" sauce pot heat the olive oil over low heat. Add the garlic and cook, stirring occasionally, until very fragrant but not browned, about 5 minutes. Add the tomatoes, fennel, Della Terra Chili Oil and a generous pinch of salt. Cook over moderately low heat, stirring occasionally, until the tomatoes break down and the sauce is thickened, about 25 minutes.

Stir the chopped kale into the sauce and cook over moderately low heat, stirring occasionally, until wilted, about 3 minutes. Stir in the chickpeas and cook until heated through, about 3 minutes. Season with salt. Spoon into bowls and garnish with torn basil and marjoram. Top with finely Parmigiano Reggiano and serve hot.

Black Wild Rice and Quinoa with Mixed Greens


  • 1 C red quinoa
  • 1 C black wild rice
  • 2 C 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 C pumpkin seeds
  • 1 C dried cranberries
  • 2 handfuls of baby spinach coarsely chopped
  • Handful of arugula
  • 3 C 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.

Mom's 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 (or Italian chicken) 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 C mixed lettuce
  • 1/3 C kale
  • 1/3 C 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.

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.

Gelato con Aceto di Balsamico


  • 1 Scoop of vanilla gelato
  • Drizzle Della Terra 25-yr cask aged balsamic over the top
  • Add strawberries if you want, it's yummy.