Filtering by Tag: Herbes de Provence

Bok Choy with Balsamic Vinegar and Ginger

4 heads bok choy

3 tablespoons Olive & Vine infused olive oil*

1/4 cup water

2 tablespoons capers

1 1/2 teaspoons minced garlic

1 1/2 teaspoons minced ginger root

2 tablespoons OLIVE & VINE infused balsamic vinegar*

1 dash fresh lemon juice, or to taste


Separate the leaves from the stems of the bok choy. Cut the stems into bite-sized chunks and shred the leaves.

Heat the olive oil in large skillet over medium heat. Cook the bok choy stems in the oil until slightly tender, about 3 minutes. Add the water and leaves and cook until the water evaporates, about 10 minutes more.

Stir in the capers, garlic, and ginger and cook while stirring 1 minute more.
Sprinkle the vinegar and lemon juice over the bok choy and stir to combine. Serve immediately.

* Meyer Lemon olive oil with Honey Spiked Ginger balsamic vinegar
   Herbes de Provence olive oil with Ginger Kissed Blackberry balsamic vinegar
   Sweet Basil olive oil with Sicilian Lemon balsamic vinegar

Roasted Chicken

4 to 4½ pounds of bone-in chicken with skin on

2 cups panko (Japanese bread crumbs)

4 tablespoon OLIVE & VINE infused olive oil such as Tuscan Bouquet, Herbes de Provence, or Meyer Lemon, plus more to grease pan

salt and freshly ground black pepper, to taste

½ cup dry white wine

½ cup Dijon mustard

fresh Italian parsley, chopped, to garnish (optional)


Preheat oven to 350 degrees F. 

In a medium-sized bowl, combine the panko and olive oil. Mix well, scraping the bottom and sides of the bowl to thoroughly coat the panko. Pour the mixture onto a large plate or pie tin.  

Using the same bowl, whisk together the Dijon mustard and the white wine. This will be your batter for the chicken pieces. 

Grease a baking pan with Italian Gremolata olive oil. Pat the chicken pieces dry with paper towels and generously salt and pepper each piece. Dip each piece into the batter to coat all sides and then place skin side down into the panko mixture. Press gently so that the crumbs adhere. You only need to coat the one side.

Place coated chicken pieces onto the prepared baking sheet with the skin side up.  Bake the chicken for about 40 minutes. Increase the temperature to 400 degrees and continue to bake until the crust is brown and the chicken is cooked through, about 10 minutes more. Garnish with parsley if desired.

Roasted Asparagus

1 pound asparagus

3 tablespoons OLIVE & VINE infused olive oil (Rich Roasted Garlic, Sweet Basil, Tuscan Bouquet, Herbes de Provence, Meyer Lemon, Eureka Green Lemon or Persian Lime) 

1 tablespoon OLIVE & VINE Traditional Balsamic Condimento

salt and freshly ground pepper to taste

1/4 cup grated Parmesan cheese

Preheat oven to 500°.


Break the tough ends off of the asparagus and arrange in a single layer in a glass baking dish. Drizzle with olive oil. Roast for 10 minutes. Test one spear and if not tender, roast for an additional minute or two. Drizzle with the balsamic vinegar and season with salt and pepper to taste. Transfer to a serving dish and sprinkle with Parmesan cheese.

Serves 4.