These Basics never tasted this good before!

Updated: Apr 18

Serves: 4-6


2 Tbs. Sea Salt

10 oz. multi-colored baby potatoes

2 cups snap peas

1 bunch asparagus, trimmed

1 1/2 cups yellow wax beans

1 1/2 cups green beans or haricot vert

Affinato and Meyer Lemon Vinaigrette:

1/2 cup Estilo Affinato di Modena

1/4 cup Ella's Meyer Lemon EVOO

2 Tbs. Dijon mustard

Salt and pepper to taste

1/2 cup chopped walnuts

4oz prosciutto, thinly sliced


Fill a large pot 3/4 of the way with water, add sea salt, and bring to a boil over medium-high heat. Once boiling, add potatoes and cook for 20-25 minutes or until fork-tender. Fill a large bowl with ice water. Transfer the potatoes to the ice water using a slotted spoon and cool. Return the saltwater to medium-high heat and, once boiling, add the snap peas, asparagus, wax beans, and green beans. Boil for 3-5 minutes or until the veggies are tender-crisp. Transfer the veggies to the ice water bath using a slotted spoon and set them aside to cool (adding more ice if necessary).

Meanwhile, place balsamic vinegar, Ella's Meyer Lemon EVOO and Dijon mustard in a medium bowl whisk until blended. Season the vinaigrette taste with salt and pepper.

Once the veggies have cooled, thoroughly drain, patting them dry with paper towels, and transfer to a large salad bowl or platter. Drizzle the salad with vinaigrette and top with chopped walnuts and prosciutto before serving. Enjoy!

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Updated: Apr 18

Serves 4-6.


3 cups carrots, peeled and grated

1/4 cup yellow onion, peeled and grated

1/4 cup chives, chopped

2 eggs

1 cup all-purpose flour

1/2 tsp baking powder

1 tsp Kosher Salt

Ella's Tuscan Herb EVOO


Line a large bowl with a clean kitchen towel. Place the grated carrots and onion in the center of the towel, bring the corners of the towel together, and squeeze, removing as much liquid as possible from the veggies. Discard the liquid and place the dried carrots and onion in the bowl. Add the chives and eggs and, using your hands, mix until combined. Sprinkle in the flour, baking powder, and salt and continue to mix (with your hands) until thoroughly combined and sticky. Portion the mix into flat, even patties, and set aside.

Fill a large high-sided skillet 1/4 of the way full with Tuscan Herb Infused Olive Oil. Heat oil over medium-high to approximately 325°F. Once the oil is hot and working in batches, fry the carrot fritters until golden brown, about 2 minutes per side. Remove the fritters from the skillet and set them aside to drain on a wire rack. Enjoy!

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Updated: Apr 18


3-4 lbs of salmon

2 tsp. sea salt

2 Tbs. of the following spice mixture (1/2 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp chili powder, 1 Tbsp brown sugar)

Pistachio and Picual Sauce:

1/2 cup Ella's Picual EVOO

1/2 cup pistachios, shelled and chopped

2 cups parsley leaves, finely chopped (approximately 3/4 cup chopped)

4 garlic cloves, peeled and minced

1 Tbs. lemon juice

1 tsp sea salt


Preheat the oven to 250°F and line a large baking sheet with parchment paper. Pat the salmon dry with paper towels, drizzle Picual (1/4 cup) and season with sea salt and spice mixture. Using your hands, rub the seasoning into the salmon gently. Once the oven is preheated, roast the salmon for 40 minutes or until the internal temperature reaches 140-145°F. remove from the oven and set aside to cool to room temperature, about 20 minutes. Wrap the salmon and place it in the refrigerator to chill for 45 minutes to 1 hour.

While the salmon is cooling, place Picual EVOO, pistachios, parsley, garlic, lemon juice, and salt in a medium bowl and whisk to combine.

Once the salmon has chilled, place it on a platter, and drizzle it with sauce before serving. Serve any leftover sauce on the side. Enjoy!

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