Blueberry Pancakes

1 cup pancake mix


1/2 cup unsweetened almond milk


3 eggs


5 tablespoons OLIVE & VINE Summer Blueberry balsamic vinegar, divided


1/2 cup blueberries


2 teaspoons OLIVE & VINE Meyer Lemon olive oil

Preheat griddle or large skillet to medium-high. Combine pancake mix, milk and eggs. Fold in blueberries and one teaspoon balsamic vinegar. Coat the hot griddle or skillet with the Meyer Lemon oil. Make pancakes according to instructions. Serve with the remaining Blueberry balsamic as the syrup.

Serves 4.

Meyer Lemon Waffles with Fresh Strawberry and Balsamic Compote

For the Waffles:

2 eggs

2 cups all-purpose flour

1 3/4 cups milk

1/2 cup OLIVE & VINE Meyer Lemon olive oil

1 tablespoon white sugar

4 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon vanilla extract

yogurt or cream for serving, optional

For the Strawberry Balsamic Compote:

1/2 cup OLIVE & VINE Cara Cara Orange and Vanilla balsamic vinegar

1 cup sugar

3 cups sliced, fresh strawberries

Make the compote first. Place the balsamic vinegar and sugar in a heavy duty  sauce pan. Heat over medium, swirling occasionally until the sugar is completely dissolved. Add the strawberries and cook at a simmer, stirring frequently, until the strawberries begin to lose shape and become a chunky sauce, about 8 minutes. Set aside to cool. 

While the compote cools, make the waffles. Preheat a standard or Belgian waffle maker. Beat the eggs in a large bowl with a mixer or by hand until fluffy. Beat in the flour, milk, olive oil, sugar, baking powder, salt and vanilla, just until smooth. Grease the preheated waffle maker with non-stick cooking spray. Pour enough batter, about 1/3 cup, into the waffle maker to make normal size waffles and cook until golden brown. Serve with Strawberry Compote and a dollop of yogurt or cream if desired.

Makes 8 standard size waffles.

Savory Mashed Potato "Waffles"

2 cups mashed potatoes 

1 cup bleached all purpose flour 

1 cup grated sharp cheddar cheese

2 large scallions, thinly sliced, divided

1/3 cup OLIVE & VINE Rich Roasted Garlic or Wild Rosemary infused olive oil 

1 large egg, beaten

1 teaspoon baking powder

2 teaspoons salt (less for pre-seasoned mashed potatoes)

freshly ground pepper, to taste

Sour cream, for serving, optional

Hot sauce, for serving, optional

Heat the waffle maker. Meanwhile, add all the ingredients to a large bowl, including 1/2 of the scallions, and whisk thoroughly.

Grease the hot waffle iron well. Add 1/3 cup of potato mixture for each waffle. Cook until golden brown, about 5 minutes per waffle. Serve with a dollop of sour cream, additional scallions, and hot sauce, if desired.

Serves 6-8.

Pan Roasted Asparagus with Gremolata and Crispy Fried Egg

This dish is perfect for a weekend brunch or light supper.

For the Breadcrumb Gremolata:

2 tablespoons OLIVE & VINE Italian Gremolata or Meyer Lemon olive oil

1/2 cup panko breadcrumbs

1 teaspoon lemon zest (1 lemon)

1/4 teaspoon red pepper flakes

1/8 teaspoon sea salt

1/2 cup Italian parsley leaves, chopped

2 tablespoons grated Parmesan

For the Asparagus:

4 tablespoons OLIVE & VINE extra virgin olive oil of your choice, plus more for drizzling

1 pound thin asparagus, trimmed

1/2 teaspoon sea salt

4 large eggs

For the gremolata: Heat a large skillet over medium heat. Add two tablespoons olive oil and breadcrumbs and toast, stirring often with a wooden spoon until golden brown. Place in a small bowl and add 1/8 teaspoon salt, lemon zest and red pepper flakes. Mix together and cool to room temperature. Stir in the parsley and cheese.

For the asparagus: Wipe the pan with a clean dish towel. Place over medium-high heat and add 2 tablespoons of the olive oil. Add the asparagus and 1/4 teaspoon of the salt. Cook, stirring and flipping often with tongs until the asparagus are bright green, cooked through and slightly browned, 4 to 5 minutes.

Divide the asparagus among four serving plates. To the same pan, add the remaining 2 tablespoons of olive oil and place over medium-high heat. Crack 2 of the eggs into the pan, sprinkle with salt and reduce the heat slightly and cook until the edges are light brown and crispy and the whites are just set, 2 to 3 minutes. The yolk should still be runny. Repeat for the remaining 2 eggs. Using a slotted spatula, slide an egg on each plate. Sprinkle each dish with the breadcrumb gremolata and a drizzle of olive oil if desired.

Adapted from Giada De Laurentiis.

Lemony Muffins

1 cup all-purpose flour

1 cup yellow corn meal

1 tablespoon baking powder

1 teaspoon salt

1/3 cup sugar

1/4 cup OLIVE & VINE Meyer Lemon or Eureka Green Lemon olive oil

1/4 cup honey 

1 cup milk

2 large eggs and 1 egg yolk

Place oven rack in middle position and preheat oven to 375 degrees F. Place 12 paper cupcake liners into muffin tins.

In a medium-sized bowl, whisk together the first five dry ingredients.

In a separate bowl, combine and whisk together the next four wet ingredients.

Create a well in the dry ingredients. Slowly pour the wet ingredients into the dry ingredients and stir until just combined; don’t overmix.

Pour batter into the muffin tins and bake until muffin tops are golden brown, about 18-20 minutes. Cool before serving.

Truffled Scrambled Eggs

5 large eggs

1/2 teaspoon truffle salt 

1 tablespoon unsalted butter

1/2 teaspoon OLIVE & VINE White Truffle infused olive oil

2 chives, thinly sliced

2 tablespoons crème fraiche

white pepper, to taste 

Whisk the eggs until frothy. Add the truffle salt. Melt the butter in a non-stick skillet over very low heat. When the butter is melted, add the egg and cook over the lowest possible heat, gently and repeatedly folding the egg with a heat-resistant rubber spatula until it sets into a mass of moist curds, about 10 minutes.

Add the truffle oil, crème fraîche, chives and white pepper, and continue folding gently until everything is incorporated.

Serves 2.