1 Lb Sweet Potato Pappardelle

1 16 oz container Mascarpone Cheese

1 1/3 cup fresh grated Parmesan Cheese

4 oz Prosciutto, chopped

1/2 cup hazelnuts, toasted and chopped

1/4 cup fresh chives, chopped

2 Tbsp Olive Oil (Mission Organic)

Instructions: Cook pasta in large pot of foiling, salted water until al dente. Drain and drizzle one tablespoon olive oil over pasta. In large saute pan, saute prosciutto in 1 tablespoon olive oil. Stir in mascarpone. When mascarpone is melted, add grated parmesan and asparagus. Stir until well combined and cheeses are melted. Add cooked pasta and toss until coated with sauce. Place in serving bowl. Sprinkle with hazelnuts and chives.

Makes 4 servings.

2 cups chicken, cooked and diced

1 1/2 cups red and green seedless grapes, halved

1/2 cup green onion, sliced

2 cups oranges, peeled and sectioned

1/2 cup golden raisins

1/4 cup chopped pecans, roasted

Vinaigrette

1/2 cup orange juice

4 Tbsp 16 year balsamic vinegar

1/2 cup blood orange olive oil

Sea salt

Fresh ground pepper

Instructions: Cook pasta in large pot of boiling, salted water until al dente. Drain and rinse with cold water. Drizzle with 1 tablespoon blood orange olive oil and mix. Place in large bowl. Add next 5 ingredients. Toss salad well.

For Vinaigrette:

Whisk together orange juice, balsamic vinegar, salt and pepper. Slowly whisk in olive oil. Drizzle over salad and mix well. Place into lettuce-lined serving bowl and top with pecan pieces.

Makes 8-10 servings.

½ cup Tuscan olive oil

2 tsp. Tuscan herb blend

1 Tbsp Parmesan Cheese

In small bowl, mix balsamic, herbs and cheese. Whisk in olive oil

½ cup high quality olive oil (Tuscan, Sevillano or Mission Reserve)

1 clove garlic, minced

1 tsp. ground mustard seed

Pinch sea salt and fresh ground pepper

In small bowl, mix balsamic, garlic, mustard, salt & pepper. Whisk in olive oil

2 cloves garlic, freshly minced

½ tablespoon salt

½ teaspoon black pepper, ground

1 teaspoon Dijon mustard

¼ cup +2 16 year balsamic vinegar

1 cup Basil olive oil

In a blender or food processor, thoroughly blend all ingredients except for the olive oil.  Using a whisk, slowly whisk in the olive oil

1 Tbsp Dijon mustard

3 Tbsp 16 year balsamic vinegar

Salt and pepper

¾ cup garlic olive oil

Mince garlic. In bowl, add garlic, Dijon, Balsamic, salt and pepper. Whisk together and add oil as you whisk. Serve over Romain and add roasted walnuts and crumbled Gorgonzola cheese.

¼ cup 16 year balsamic vinegar

3 cloves garlic, minced

2 Tbsp parmesan cheese, grated

Salt and pepper to taste

Whisk together vinegar, garlic and grated cheese. Gradually add the olive oil. Salt and pepper to taste.

2 granny smith apples, peeled, seeded and fine diced

Juice from 1 lemon

1 cup jalapeno olive oil

½ cup chardonnay vinegar

1 tsp salt

1 Tbsp Dijon mustard

Mix apples, jalapeno, lemon juice, vinegar, salt and mustard in large bowl. Slowly whisk in olive oil until completely emulsified.

¼ cup fresh basil

1 cup high quality olive oil (Tuscan, Sevillano or Mission Reserve)

½ cup raspberry champagne vinegar

1 tsp salt

2 Tbsp white sugar

Place strawberries, basil, vinegar, salt and sugar in blender. With blender running slowly add olive oil until completely emulsified.

4 green onions, sliced thin

½ medium red onion, diced

1 Tbsp chopped garlic

1 cup pineapple juice

¼ cup sesame oil

1 cup soy sauce

¼ cup champagne vinegar

1 cup water

1 Tbsp each-black and white sesame seeds

Mix all ingredients together and chill at least one hour before using.