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Traditional Italian Recipes

Try some truly great-tasting recipes from Migliore Gourmet Foods. Based in Riverside, California, we offer a variety of recipes to try out, including biscotti made with dried cranberries and pistachio nuts, plus three cheese penne chicken, a traditional Florentine dish. Each recipe can be made with our array of gourmet food products, including our olive oils.

You and your family are sure to enjoy some delicious Italian food when you prepare one of our dishes. Choose the recipes that appeal to you and start cooking!

Armenian Olive Oil Bread

Armenian Olive Oil Bread

(makes 2 large round loaves)

  • 2 packages yeast (or 4-1/2 teaspoons instant yeast)
  • 2-1/4 cups milk
  • 2 tablespoons sugar
  • 1-1/2 teaspoons salt
  • 3 Tablespoons olive oil of choice
  • 6 cups unbleached flour
  • additional olive oil to brush on loaves
  • 1 egg yolk beaten with 1 teaspoon water
  • 4 tablespoons sesame seeds

Heat milk to 120-130 degrees. Mix 3 cups flour, yeast, salt and sugar in bowel of mixer. Add heated milk and olive oil, and beat at medium speed for 5 minutes. With a heavy spoon add 2-1/2 cups more flour. Turn dough onto a floured board and knead for about 5 minutes or until smooth and elastic adding additional flour as necessary until the dough is smooth and elastic. Cover dough with plastic wrap and let rest 20 minutes.

Preheat oven to 350 degrees and grease one large baking sheet (14 x 18″) or two smaller baking sheets. Divide dough into two equal portions and form into approximately 8″ flat round loaves on the greased baking sheet. Brush with olive oil and let rise until almost doubled in size. Brush with egg yolk mixture and sprinkle with sesame seeds. Bake for 35 minutes at 350 degrees. Remove from baking sheet and cool on a wire rack. Contributed by Patricia Allen -Recipe Winner for March 2014.


Baby Back Ribs

  • 3 racks pork baby back ribs
  • 2 tablespoon Migliore Medium Hot Italian seasoning, or to taste

Rub Migliore seasoning on meaty side of ribs generously. Bake in 225° oven, the bone side down, in a covered roasting pan for 6 to 7 hours. Makes 10 servings.

*You may substitute Migliore Northern Italian seasoning.


Balsamic Grilled Vegetables

  • 3 medium yellow squash , sliced on bias
  • 3 medium zucchini , sliced on bias
  • 2 sweet onions , sliced into 1/2 inch thick rounds
  • 2 red bell peppers , stemmed, seeded & quartered
  • 2 Portobello mushrooms , capped and cut in large pieces
  • 4 Roma tomatoes , sliced in 1/2 lengthwise
  • 1-1/2 teaspoons Migliore Classic American Seasoning
  • 1/2 cup Migliore California Garlic Extra Virgin Olive Oil
  • 1/2 cup Migliore Traditional Balsamic Vinegar


Preheat Grill to High. Place vegetables in a roasting pan with the mushroom caps. Season vegetables generously with Classic American seasoning and toss with the olive oil and balsamic vinegar. Place vegetables, cut side down, on the hot grill and cook for a couple minutes on each side, or until tender and nicely marked by the grill.


Baked Beans

  • Two 15-oz. cans butter beans, drained
  • One 16-oz. can lima beans, drained
  • One 16-oz. can cannellini bean, drained
  • One 3- 1/2 pound can B&M Baked Beans
  • 8 slices of bacon
  • 2 medium onion, chopped
  • 3/4 cup brown sugar
  • 2 cloves minced garlic
  • 1 tsp. salt
  • 1/2 cup Migliore Traditional Style Balsamic Vinegar


Mix all of the beans together in heavy cast pot for baking. In frying pan, brown chopped bacon, onion and garlic. Then add brown sugar, salt & balsamic vinegar – simmer for an additional 20 minutes. Pour mixture over the top of your beans. Bake at 350 degrees in oven for 1 hour.

*You may substitute part or all of the Traditional Balsamic with Maple or Espresso Balsamic Vinegar.


Baked Brie in Puff Pastry with Jalapeno Pomegranate and/or Fig Jam

  • 17 oz. package frozen puff pastry, thawed
  • 1 – 8oz. package Brie Cheese, round
  • 1/4 cup Jalapeno Pomegranate and/or Fig Jam

Preheat the oven to 400°F. Thaw one sheet of frozen puff pastry at room temperature for at least 45 minutes. Place on a lightly floured surface and unfold. Spread the Jalapeno Fig Jam spreading evenly over the center of the pastry in a circle the size of the wheel of brie. Trim the rind from the bottom of the wheel of brie and place it on top of the fig conserve.

Fold each corner of the pastry over the brie and place seam side down in an ungreased baking dish. Beat the egg with the water and brush the egg wash over the pastry. Bake for 30 minutes, until golden brown. Let stand for 20-30 minutes before slicing and serving. Crackers and sliced tart apples are a nice accompaniment.


Baklava

  • 4 cups finely chopped walnuts (up to 3 cups of pecans optional)
  • 1/2 cup sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 tsp. grated lemon peel
  • 1 pound frozen phyllo pastry leaf, sheets
  • 1 cup Migliore Butter Flavored Extra Virgin Olive Oil


Syrup

  • 1 cup honey
  • 1/2 cup sugar
  • 1/2 cup water
  • 4 sticks cinnamon
  • 1 Tbsp. lemon juice

Preheat oven 325 degrees. Lightly grease 9x13x2 pan. Mix walnuts with sugar, spices & lemon rind in a bowl. Cut phyllo sheets to fit pan. Keep phyllo sheets moist by covering with damp cloth. Brush about 12 phyllo sheets with Olive Oil (butter flavored) and place in pan. Spread 1 cup walnut mixture. Cover with 4 more phyllo sheets (I use my spritzer – no brushing) brushing with Olive Oil. Repeat layers. Make top layer with 8 sheets of phyllo and remaining Olive Oil. Make cuts with knife through top layers. Bake on rack above center of oven 1 hour or until well browned. Top with Honey Syrup – Cool completely. Serves 24.

Syrup

Combine honey, sugar, water in saucepan. Heat until sugar is dissolved. Remove from heat, add lemon. Cool thoroughly before using.


Barbecued Pot Roast

  • 4 to 5 pounds beef chuck pot roast
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 tbsp. Migliore California Garlic Extra Virgin Olive Oil
  • 1/2 cup water
  • 3 medium onion
  • 2 cloves garlic
  • 2 tablespoons brown sugar
  • 1/2 teaspoon dry mustard
  • 1/4 cup lemon juice
  • 1/4 cup Migliore Traditional Balsamic Vinegar
  • 1/2 cup Ketchup
  • 1 tablespoon Worcestershire sauce


Rub surface pot roast with salt & pepper, brown in garlic olive oil. Add water, tomato sauce, sliced onions, finely chopped garlic. Cover and cook over low heat 1 1/2 hours. Mix remaining ingredients together and pour over pot roast. Cook slowly another 1 1/2 or 2 hours. The longer and slower pot roast is cooked, the better it tastes. Makes 8 Servings.


Blackberry Balsamic Chicken

  • 3 tablespoons Migliore Extra Virgin Olive Oil (any choice)
  • 1/2 cup chopped red onion
  • salt and pepper to taste
  • 1/2 teaspoon thyme
  • 6 skinless, boneless chicken breasts halves
  • 1/3 cup seedless blackberry preserves
  • 2 tablespoons Migliore Traditional Balsamic Vinegar


Heat (1) Tbsp. Olive Oil in skillet and saute 6 minutes on each side or until done. Add onion and saute until translucent. Set aside.

Sprinkle salt, pepper, and thyme over the chicken. Add the remaining Olive Oil to skillet and saute chicken 6 minutes on each side or until done.

Remove chicken from skillet and keep warm. Reduce heat to med. low and add preserves, balsamic and onions, stirring until preserves melt. Spoon the sauce over the chicken to serve.


Broccoli Salad

  • 1 head fresh broccoli (approx. 5 cups, cut in bite size pieces)
  • 8 slices cooked bacon, crumbled
  • 1/2 cup chopped red onions
  • 1/2 cup raisins
  • 1 cup shelled sunflower seeds
  • 1 cup mayonnaise
  • 3 tablespoons Migliore Pomegranate-Quince White Balsamic Vinegar
  • 2 tablespoons sugar
  • 1/2 cup cherry tomatoes, halved


Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a medium bowl, combine the broccoli, onion, tomatoes and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours. Before serving, toss salad with crumbled bacon and sunflower seeds. Makes 8 Servings.


Butternut Squash Lasagne

  • 3 Pounds Peeled & Seeded Butternut Squash
  • 3 Tbsp. Migliore Butter Flavored EVOO
  • 2 Tsp. Migliore Classic American Seasoning
  • 1/4 cup Migliore Butter EVOO
  • 6 cloves minced Garlic
  • 1/4 cup flour
  • 4 cups milk
  • 1 Tbsp. fresh rosemary, sniped
  • 9 No-Boil Lasagne
  • 1 Pound grated Mozzarella Cheese
  • 1 1/3 cup finely shredded Parmesan Cheese
  • 1 cup whipping cream


Preheat oven to 425°. Lightly coat with olive oil a 15x10x1 large roasting pan. Place squash in prepared baking pan. Add oil and , toss gently to coat. Spread in an even layer. Roast, uncovered for 25 to 30 minutes or until squash is tender, stirring once. Reduce oven temperature to 375°. Meanwhile, for sauce, in a large saucepan, heat butter extra virgin olive over medium heat. Add garlic, cook and stir for 1 minute. Stir in flour and 2 teaspoon classic american seasoning. Gradually, stir in milk. Cook and stir until thickened and bubbly. Mash squash and stir in rosemary. Stir in squash and rosemary. Then add in white sauce.

Lightly grease with olive oil a 13x9x3 baking or roasting pan. To assemble, spread about 1 cup of the sauce in the prepared baking pan. Layer three of the noodles in pan. Spread with one-third of the remaining sauce. Sprinkle with 1/3 of the mozzarella cheese. Repeat layering noodles,sauce and mozzarella two more times. Pour whipping cream evenly over the layers in dish. Sprinkle with remaining Parmesan Cheese.

Cover dish with foil. Bake for 40 min, then uncover and bake about 10 minutes move or until edges are bubbly and top is lightly browned. Let stand for 10 minutes before serving.

Make-ahead tip: Prepare as directed, cover and chill in refrigerator for 2 -24 hours prior to baking or you may freeze the lasgna. If you freeze, thaw out lasagna in the refrigerator the night before baking.

To prepare lasagna for serving, bake your covered lasagna in a preheated oven 350° oven for 1 hour. Uncover and bake for 15 to 30 minutes more or until edges are bubbly and top is lightly browned.


Caprese

  • 1-1/2 cups fresh mozzarella cheese
  • 1/4 cup Migliore Traditonal Balsamic Vinegar
  • 2 larges tomatoes
  • 2 cups large basil leaves
  • 1/2 red onion, finely diced
  • 1/4 cup Migliore Extra Virgin Olive Oil (Any choice)
  • 1 tablespoon dried oregano, crushed
  • 1/4 teaspoon ground black pepper


Cut mozzarella into 1/4″ slices, spread out in bowl, and douse with balsamic. Set aside. Slice the tomatoes into 1/4″ thick slices. Arrange on plates. Take a slice of mozzarella and rub both sides into the vinegar. Place on top of a tomato slice. Repeat with remaining cheese. Remove the basil stems, then arrange the basil over the tomato-cheese piles. If you like, your can chop or slice the basil first.


Cheese Balls

  • 2 cups shredded Cheddar cheese
  • 1-1/4 cups flour
  • 1/2 cup Migliore California Garlic Extra Virgin Olive Oil
  • 36 stuffed green olives

Mix cheese and flour – add olive oil, making a dough. Mold 1 tsp. dough around an olive. Place 2″ apart on a cookie sheet. Bake at 400 degrees for 15 to 20 minutes. Makes 12 servings


Chicken in Garlic Parmesan Sauce

  • 2 chicken breast
  • *2 tsp. Migliore Northern Italian Seasoning
  • 2 tablespoons Migliore Extra Virgin Olive Oil (any choice)
  • 1 small onion, sliced
  • 1/4 cup Migliore Wild Mushroom & Sage Extra Virgin Olive Oil
  • 1/4 cup dry white wine
  • 1/4 cup grated Parmesan
  • 1/4 pound mushrooms (optional)


Pound out chicken breasts to 1/4″ thick. Brown chicken, onion & mushrooms in the olive oils – approximately 5 to 7 minutes. Add Parmesan and wine, lower heat. Cook until sauce thickens a bit – up to 15 minutes. Serve with pasta, rice or garlic mashed potatoes! Makes 2 servings.

*You may substitute with Migliore Classic American for a hint of sage flavor.


Chicken Wings Portuguese w/Jalapeno Jams

  • Five 1oz Tin Migliore Portuguese Linguisa Seasoning
  • 2-1/2 Tbsp. dried Oregano
  • 2-1/2 Tbsp. dried Thyme
  • 1/2 cup Migliore Extra Virgin Olive Oil
  • 50 chicken wings (tips removed & split at center joint)

Baking Sauce:

  • 1/2 cup Migliore Traditional Balsamic Vinegar
  • 1/2 cup Migliore Jalapeno Pomegranate Jam

Combine dry seasonings in a medium bowl. Rinse chicken thoroughly.
Pat dry chicken, place approximately 1/3 of the chicken in a large bowl and rub with Olive Oil first, then completely coat both sides with the dry seasonings. Repeat same process with the next 2/3 of chicken. Now choose a container that you can layer the wings, cover and store in the refrigerator for at least 2 hours or overnight.

Once you begin baking chicken wings, mix balsamic & jam together. You may use a pastry/BBQ brush to apply sauce to wings when ready.

Preheat oven to 425 degrees. Line pan or cookie sheet with foil. Place chicken wings closely together (will take several pans or cooking times to complete) and bake for 35 minutes. Remove wings and brush with sauce. Return to oven 5 minutes.

Serve with Migliore Jalapeno Fig or Jalapeno Pomegranate Jam


Cocktail Meatballs with Jalapeno Pomegranate Jam

  • 3 pounds meatball mix (See Recipe for Italian Meatballs below)
  • One 10.5oz jar Migliore Jalapeno Pomegranate Jam
  • 1 cup chili sauce
  • 2 Tbsp. fresh lemon juice

Preheat oven to 350 degrees. Line a jelly roll pan with foil. Shape meatball mixture into golf sized balls. Arrange them on the large roasting pan. Bake the meatballs for 20 to 25 minutes. While the meatballs are baking, combine the jam, chili sauce and lemon juice in a large dutch oven or crockpot. When meatballs finish baking, add them to large pot. Cover and simmer on low for 30 minutes. Serve the meatballs hot! Makes 100 meatballs.


Cornbread and Sausage Stuffing:

Cornbread:

  • 1 3/4 cups yellow cornmeal
  • 4 slices bacon
  • 1 tbsp. sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • 2 large eggs

For cornbread, heat oven to 450 degrees. Cook bacon until crisp, chop & set aside. Reserve Bacon grease and use to grease 8″ baking pan. In large bowl, combine bacon, cornmeal, sugar, baking powder, baking soda & salt, mix well. In separate bowl, whisk together milk, cream & eggs. Add the milk mixture to the cornmeal and blend. Place the empty baking pan in oven, heating until grease just begins to smoke. Pour in the batter and bake until top is brown, 20 to 25 minutes. Cool completely

Stuffing:

Blend pork, Migliore Italian Seasoning and wine in a bowl, then place in skillet, cook sausage until slightly brown, breaking it up with a spoon, about 3 min. Add onions, celery and peppers, reduce heat to medium and continue to cook, stirring occasionally, 10 minutes more. Cut the corn bread into cubes and transfer to a large bowl. Stir in sausage mixture until well combined. Add parsley & seasonings and mix well. In a cup, whisk tangerine balsamic and eggs until well blended, then stir into stuffing.

Refrigerate stuffing before placing in turkey cavity. Once cold stuff turkey and roast.

Remaining stuffing can be cooked in oven at 350° . Spoon remaining stuffing into well-buttered 13 x 9 inch glass baking dishes. Cover with foil and bake 30 minutes. Uncover dish and bake until crisp , approximately 10 minutes more.



Cranberry Pistachio Biscotti

Anytime is a great time to enjoy warm and crispy biscotti. This tasty, Italian-style cookie is easy to make and is the perfect dessert to enjoy, no matter the occasion.

Ingredients

  • 1/4 Cup Migliore Butter Extra Virgin Olive Oil
  • 3/4 Cup Sugar
  • 1 1/2 Cups Pistachio Nuts
  • 2 Eggs
  • 1/2 Tsp. Almond Extract
  • 1/4 Tsp. Salt
  • 1 3/4 Cups All-Purpose Flour
  • 1 Tsp. Baking Powder
  • 1/2 Cup Dried Cranberries
  • 2 Tsp. Vanilla Extract
   
Biscotti Cookies

Directions

1. Heat the oven to 300 degrees.
2. In a large bowl, mix together the olive oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into the egg mixture. Mix in the cranberries and nuts by hand.
3. Divide the dough in half. Form two logs (12? x 2?) on a cookie sheet that has been lined with parchment paper (or silpat liner). The dough will be sticky. Wet your hands with cool water to handle the dough more easily.
4. Bake for 35 minutes in the preheated oven or until the logs are light brown.
5. Remove from the oven and set aside to cool for 10 minutes. Reduce the oven heat to 275 degrees. After cooling for 10 minutes, cut the logs diagonally into 3/4?-thick slices. Lie on sides on a parchment-covered cookie sheet and bake for 8 to 10 minutes or until dry. Cool and serve.


Dk Choc & Mandarin Extra Virgin Olive Oil Cookies

  • 1-¼ cups flour (1/4 cup for pan)
  • 1/3 cup baking cocoa
  • ½ tsp. baking powder
  • pinch salt
  • 2 large eggs
  • 1/3 cup Migliore Mandarin Extra Virgin Olive Oil

Preheat the oven to 375. Grease a 12 portion madeleine pan with with mandarin olive oil and then dust with flour.

Combine the eggs and sugar in a mixing bowl and beat for 2 minutes until light and thick. Add the olive oil and beat for another minute. Sift together the flour, baking powder, salt, and cocoa in another bowl and fold in to the wet ingredients making sure to not leave any dry spots.

Spoon in the to the prepared madeleine mold(s) and bake in the upper portion of the oven for 10-12 minutes, or just until the tops spring back when lightly touched and the edges begin to darken slightly.

Immediately un-mold the cookies on to a rack to cool. If you only have one madeleine pan, clean it and repeat the process above a second time as this recipe makes 2 dozen cookies. Recipe contributed by Rachel Bradley/Veronica Foods.


Egg Rolls

  • 50 Spring/Egg Roll Wrappers (about 2 packages)
  • 2 Large Boneless Chicken Breast
  • 2 to 3 cloves garlic, very finely minced
  • ½ head of cabbage (about 11 ounces)
  • 3 carrots, shredded
  • 1 teaspoon grated fresh ginger
  • 10 fresh shiitake mushrooms (or dried black mushrooms soaked overnight), stems discarded
  • 1 tablespoon Migliore Wild Mushroom & Sage Extra Virgin Olive Oil
  • 1 tablespoon Migliore White Pomegranate Quince Vinegar
  • 1 tablespoon soy sauce
  • 1/4 teaspoon sugar
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  1. To make the filling, combine the ingredients, except for the chicken, together. Shred the cabbage and the carrots using your food processor or by hand. Slice the mushrooms into very thin strips (or you could use your food processer and pulse a few times to get a fine dice. Marinate at least 10 minutes.
  2. Heat a wok or large saute pan over high heat. Add the Olive Oil and swirl to coat. Add the chicken breasts and saute until no longer pink, about 5-7 minutes. Remove from pan and shred by hand (I use a food processer and pulse a few time to get fine chop). Meanwhile, turn heat to medium-low and add the garlic, cabbage, carrots, ginger and the mushrooms and stir-fry for 1 minute, until the vegetables are softened. Add the pomegranate balsamic, soy sauce, sugar and black pepper. Add Chicken to mixture and continue to stir-fry for another minute. Scoop out the filling to a baking sheet and spread out to cool. Prop up one end of the baking sheet so that it tilts and will allow all the moisture to drain to one end. Let cool for 15 minutes.
  3. Discard all of the accumulated juices. Use paper towels to blot the filling to rid of extra oil or juice. Now, you’re ready to wrap IMPORTANT: Only use 1 heaping tablespoon of filling for each egg roll. These are slender egg rolls, the width of the egg roll should only be 1.25″ diameter. Keep the rolled egg rolls in neat, single layer and covered with plastic wrap to prevent drying. If you want to stack the egg rolls, make sure you have layer of parchment paper in between the layers to prevent sticking. Keep wrappers also covered with plastic wrap to prevent drying. Refrigerate up to 4 hours until ready to fry or freeze.
  4. To fry the egg rolls, fill a wok or pot with 2 inches of high-heat cooking oil. Heat the oil to 350°F (175°C) or until a cube of bread will fry to golden brown within 10 seconds. Gently slide in or lower the egg rolls, frying 4 to 6 at a time, turning occasionally until golden brown about 1½ minutes. Place on wire rack to drain and cool.
  5. Serve with Migliore Jalapeno Pomegranate Jam (ourJalapeno Fig Jam is also VERY GOOD).

NOTE: To fry frozen egg rolls, do not defrost the egg rolls – just add them to the oil frozen, frying 4 to 6 at a time. Add an additional 1½ minutes to the frying time since they are frozen.


Garlic Mashed Potatoes

  • 4 large potatoes , Red or Yukon
  • 1/4 cup Migliore California Garlic Extra Virgin Olive Oil
  • 1/4 cup milk
  • Salt & Pepper to taste

Peel & cut potatoes in quarters (If using red potatoes, you may leave skin on) and boil until you can easily pierce with fork. Drain water from potatoes. Mash (whip or use food processor) potatoes. Add oil, milk and salt & pepper to taste.


Green Salad with Strawberry Balsamic

  • 1 head iceberg lettuce, (or Spinach)
  • 2 Roma tomatoes (optional)
  • 2 avocados
  • 1/2 cup feta cheese
  • 6 large strawberries, sliced (optional)
  • 1/4 cup Migliore Strawberry balsamic vinegar

Tear lettuce into bit size pieces. Add tomatoes, avocados, feta & strawberries. Drizzle Strawberry balsamic vinegar over ingredients and toss lightly. Makes 10 servings.

*Optional – you can add slivered almonds or candies nuts – Omit tomatoes & avocados.


Ham Baked with Glaze

  • 1/2 cup Migliore Tangerine Balsamic Vinegar (or Maple Balsamic)
  • 1 tablespoon Dijon style mustard
  • 2 tablespoons brown sugar
  • 1/4 cup flour

Cook Ham slow (225 degrees for approximately 8 to 10 hours) with some pineapple juice. 1/2 hour before removing Ham from oven. Combine mustard, brown sugar & flour, then blend in Balsamic vinegar to make a paste. Spread paste on top of ham. Toothpick pineapples & cherries and return to oven for last 1/2 hour.


Italian Meatballs

  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1/2 cup Parmesan cheese
  • 1/2 cup bread crumbs
  • 1 small bunch parsley, chopped finely
  • 2 cloves garlic, minced
  • 1 egg, slightly beaten
  • *4 teaspoon Migliore Northern Italian Seasoning
  • 1/4 cup dry white wine (you may substitute with water)
  • 2 or 3 tablespoons Migliore Extra Virgin Olive Oil

Add all ingredients, salt & pepper to taste and add enough wine and/or water for moisture when mixing. Roll meat balls and brown for a few minutes in olive oil. Then cook with pasta sauce 1/2 hour.

*For spicy meatballs, use 2 tsp. N. Italian seasoning & 2 tsp. Med-Hot Italian seasonings.

** This recipe makes approximately (65) cocktail size meatballs.


Italian Meatloaf

  • 4 slices bread, soaked in 1 cup of water
  • 1-1/2 pounds ground beef
  • 1 onion, chopped or substitute 6 Tbsp. minced dried onions
  • 2 Tbsp. parsley, chopped
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • *4 tsp. Migliore Northern Italian Seasoning
  • 1 Tbsp. Migliore Garlic Oil
  • 1/3 cup Roasted Tomato Balsamic Sauce (See Roasted Tomato Balsamic Sauce Recipe)

Mix all ingredients, except for the Tomato Balsamic. Form meat loaf in a baking dish. Bake at 375 degree for 30 minutes, pour Tomato Balsamic on meat, then bake another 20 minutes. Makes 8 Servings.

*You may substitute Migliore Sicilian Fennel Seasoning.

**Optional – You can microwave meat loaf on High for 15 minutes. Then pour Tomato Balsamic on meat and cook an additional 5 minutes on high in the microwave.


Jalapeno Fig Jam Puff

  • 1 loaf (about 1 pound) day old egg bread or similar
  • 6 large eggs, divided
  • 2 cups milk
  • 1/2 cup butter, divided
  • 4 tablespoons granulated sugar, divided
  • 8 ounces goat cheese, softened
  • 4 ounces cream cheese, divided
  • 1 cup Migliore Jalapeno Fig Jam

Preheat oven to 325F. Cut bread in half lengthwise and then into 1/2″ slices. Grease or coat with non-stick cooking spray a 9″x13″ baking dish. Place half of bread in dish so that entire bottom of dish is covered (overlap if necessary). In a medium mixing bowl, whisk 5 eggs, all of milk, 6 tablespoons butter and 2 tablespoons sugar until well blended. Pour half of mix over bread in dish. In another medium mixing bowl, whip goat cheese, cream cheese, remaining egg, butter and sugar until smooth. Drop half of mix over bread in dish and spread out (“frost”) entire top of bread. Repeat process with half of jam. Top with remaining bread. Pour rest of liquid mix over bread and spread as explained above with rest of cheese mix and jam. Use a sharp knife to swirl a pretty pattern through top layers of cheese and jam. May be covered and refrigerated at this point up to overnight if desired. May also be baked right away. Bake 50 minutes or until well set in center. Allow to cool 5 minutes before cutting into 12 squares (approximately 3″x3″). Serves 12.

Submitted by June 2012 Recipe Winner: Candy Barnhart


Jalapeno Pomegranate Yogurt Chicken

  • 4 boneless, skinless chicken breasts
  • *1/3 cup MIGLIORE Jalapeno Pomegranate Jam
  • 1/3 cup plain yogurt

Preheat oven to 350F. Run cool water over chicken breasts and dry with paper towels. Place side by side in an 8″x8″ baking dish (read: whichever way they will fit in one layer). Blend jam and yogurt in a small mixing bowl until evenly combined. Spread over entire top of breasts. Bake uncovered 45 minutes or until chicken is no longer pink inside (make small cut in center to test). Serve hot. Serves 4. This easy dish works for everything from casual to formal dining.

* You may substitute with our Migliore Jalapeno Fig Jam (pictured)

Submitted by Recipe Winner: Candy Barnhart


Minestrone Soup

  • 1/4 cup Migliore Extra Virgin Olive Oil (Any Choice)
  • 1 (15 1/4-ounce) can cannellini beans
  • 1 (15 1/2-ounce) can lima beans
  • 1 (15-ounce) can pinto bean
  • 1 (15 1/2-ounce) can garbanzo beans
  • 1 (28-ounce) can Contadina Contadina Crushed Tomatoes in thick puree
  • 1 (8-ounce) can tomato sauce
  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 6 cloves garlic
  • 4 onions
  • 1 tablespoon parsley
  • 1-1/2 teaspoons Migliore Northern Italian Seasoning
  • 1-1/2 teaspoons Migliore Medium Hot Italian seasoning
  • 4 sliced carrots
  • 4 potatoes , cubed
  • 3 large celery stalks, chopped
  • 1 pound spaghetti (spaghettini)

Cover bottom of large stock pot with olive oil. Mix well – both Italian seasonings into the pork & beef, then brown the mixture. Chop finely garlic and onions, add to pot & saute onions until soft. Add tomato sauce and crushed tomatoes plus each can filled with water. Add all beans plus each can filled with water. Add the rest of vegetables. Simmer about 2 hours.

Boil pasta, broken in about 2″ length. When al dente, drain and add to soup and simmer slowly for 20 minute. Ready to serve.


Olive Oil Cake

  • 3 large eggs, beaten
  • 2 cups sugar
  • 10 ounces Migliore Extra Virgin Olive Oil – Mild (Frantoio, Leccino, Arbosono)
  • 10 ounces milk
  • 2 ounces lemon juice
  • 3 teaspoons lemon zest
  • 2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt

Preheat oven to 350°. Grease a 10 inch pan. Whisk the eggs, sugar, olive oil, milk, citrus juice and zest. Sift the flour, baking soda, baking powder and salt. Mix the dry ingredients into the wet mixture. Whisk until blended. Pour into the prepared pan. Bake for 1 hour. Serves 16

*Variation: Omit Migliore Extra Virgin Olive Oil and replace with an infused extra virgin olive oil (Lemon, Rosemary, Blood Orange, Butter Flavored).

*Variation: Reduce Migliore Extra Virgin Olive Oil to 8 ounces and add 2 ounces of Migliore Tangerine Balsamic. This will give you a very robust Citrus flavor! (other flavors include Maple, Coconut, Pineapple & more)


Pistachio Pesto

  • 2-1/2 cups fresh basil (2 to 3 cups or 3 to 4 3/4oz. pkg)
  • 6 cloves fresh garlic
  • 1/2 teaspoon salt to taste
  • 2/3 cup pistachio nuts
  • 2 tablespoons grated asiago cheese or manchego cheese
  • 3/4 cup Migliore Lemon Extra Virgin Olive Oil (3/4 to 1 cup)

Rinse the basil and pat dry. Remove stems and any discolored leaves. Place the basil, garlic, salt, pistachios, cheese, and olive oil in the bowl of a food processor or blender (if using a blender, you may have to do this in batches). Process or blend until you achieve the consistency of a coarse paste. Store, covered, in refrigerator.

Serve over pasta dishes or spread on bread!

Contributed by Recipe Winner Lesley Pew May 2011


Pork Loin with Blackberry-Ginger Balsamic

  • 5 pounds pork tenderloin
  • 1 teaspoon rosemary
  • 2 teaspoons Migliore Northern Italian Seasoning
  • 2 cloves pressed garlic
  • 1/2 cup Migliore Blackberry & Ginger balsamic vinegar

Mix spices, garlic & balsamic, hold back 1/4 cup portion for later. Marinade pork in mixture at least 1 hour (or overnight) prior to placing in oven. Bake at 225° for approximately 4 to 5 hours. Take out of oven and drizzle the remaining Blackberry Ginger Mixture over the pork loin, bake an additional 20 to 30 minutes at 450° oven. Remove from oven and let it rest 5 minutes before slicing.


Portuguese Baked Chicken

  • 2 chicken breasts
  • 3 tablespoons Migliore Portuguese Linguisa seasoning
  • Migliore California Extra Virgin Olive Oil

Rub chicken breast lightly with Olive Oil and coat with Portuguese Seasoning (pat on). Place 2 Tbsp. Olive Oil in bottom of baking dish. Bake in “preheated” oven at 450° for 15 to 20 minutes – do not cover or over cook! Serves 2 or 3.


Pulled Pork

  • 6 to 8 pound Pork Shoulder Roast or Pork Butt
  • 1 Tbsp. Migliore *Polish Kielbasa Seasoning

Marination Sauce

  • 2 Tbsp. Brown Sugar
  • 1/2 tsp. Dry Mustard
  • 1/4 cup Migliore Sicilian Lemon White Balsamic Vinegar (or Lemon Juice)
  • 1/2 cup ketchup
  • 1/4 cup Migliore Traditional Style Balsamic Vinegar
  • 1 Tbsp. Worchestershire Sauce

Preheat Oven to 450°. Place Pork Roast in roasting pan (fat side up) and sprinkle with *Polish Kielbasa seasoning. Cover and place in oven to bake for 15 minutes. Then reduce heat to 225° for approximately 4 hours.

*Substitute any of Migliore flavors of Seasoning Blends

Barbeque Sauce

Mix all ingredients together. Take roast out (this is after 1st 4 hours. If meat is more than half covered in fat/juice, I drain off juice until roast is no more than 1/4 submerged in juices. Then pour your Barbeque Sauce over the roast, return to oven covered for an additional 4 hours. When done roasting, I remove any large pieces of fat that may still be attached to roast and discard. Then I take two forks and pulled roast apart for serving. Great by itself or served with rolls!


Roasted Turkey and Cornbread-Sausage Stuffing

Roasted Turkey:

  • 18 pound fresh Turkey
  • 1/2 cup dry white wine
  • 1/4 cup Migliore Tangerine Balsamic Vinegar
  • Sprinkle/Rub with Migliore Classic American Seasoning

Heat oven to 475°. Remove neck and giblets from body and neck cavities of turkey. Set aside. Rinse turkey, drain and pat dry. Loosely fill neck and body cavities with stuffing (will hold about 4 cups). Fold neck skin over back of turkey and fasten with skewers. Tie legs together with kitchen string.

Place turkey, breast side up, in a roasting pan with cover. Pour wine and Balsamic vinegar over turkey. Cover & roast at 475° for 20 minutes, then reduce heat to 200° for 30 minutes additional for each additional pound. (You may use a shallow roasting pan and cover with heavy-duty aluminum foil so that it is tightly sealed around the edges of the pan without touching the bird). Begin basting and Start testing for doneness after 8 cooking hours. Insert meat thermometer at least 2 inches into the inner thigh of the bird – should reach 180°. Once done, let rest 20 minutes before carving. Serves 18 to 20 people.


Shrimp Scampi

  • 1-1/2 pounds large fresh shrimp (16 to 24 shrimp)
  • 1/4 cup Migliore Tuscan Herb Extra Virgin Olive Oil (or more depending on shrimp size)
  • 1/4 cup Migliore Traditional Balsamic Vinegar
  • 1/4 cup white wine, optional

Rinse shrimp and marinade (a minimum 1/2 hour up to overnight in refrigerator) with Olive Oil & Balsamic Vinegar. Heat a small amount of Olive oil in large skillet over medium heat. Add shrimp and wine; cook until shrimp are pink and firm, about 2 minutes on each side. Do not overcook. Serve with pasta. Makes 8 Servings


Strawberry Balsamic Martini’s

  • 4 strawberries , cored
  • 1 tablespoon agave or honey
  • 1/4 ounce vodka (or way more!)
  • 1/4 ounce Migliore Strawberry Balsamic Vinegar
    squeeze of lime

Blend all ingredients into a blender, except vodka. Pour all ingredients into Shaker, including Vodka, over Ice. Shake & serve. Contributed by Recipe Winner March 2010 – Diane Mooney


Summer Pasta Salad

  • 12oz. Tri-Colored Rotini, cooked, drained, cooled
  • 4 oz. Black Olive, chopped
  • 1/2 small red onion, diced
  • 4 oz. carrots, shredded
  • 4 oz. pepperoni, chopped
  • 4 oz. salami, chopped
  • 2 oz. sundried tomatoes, chopped
  • 1 pkg. Dry Zesty Italian Salad Dressing Mix
  • 1/2 cup Migliore Tuscan Herb Extra Virgin Olive Oil
  • 1/4 cup Migliore Traditional Balsamic Vinegar
  • 4 oz. Parmesan Cheese, shredded

Mix dry dressing mix with Tuscan Herb Olive Oil and Traditional Balsamic Vinegar. Blend all ingredients and chill 4 hours before serving. Contributed by Lisa Newhall – May Recipe Winner 2014


Sunday Sausage Strata

  • 1/2 pound ground turkey (pork maybe substituted)
  • 2 teaspoons Migliore Northern Italian Seasoning
  • 2 medium chopped onions
  • 1 medium red bell pepper , seeded & diced
  • 12 eggs
  • 4 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 cups cubed whole wheat bread (approx 7 slices)
  • 1 Tablespoon Dijon Style mustard
  • 1-1/2 cups grated Swiss Cheese

Blend well the turkey & Northern Italian seasoning. Cook the sausage mixture in a large nonstick skillet over medium heat until lightly browned, 3 to 4 min. Transfer to a plate lined with paper towels to drain. Add onions and bell pepper to pan and cook, stirring often, until softened, 3 to 4 minutes. Meanwhile, Whisk eggs, milk, salt and pepper in a large bowl until blended.

Spread cubed bread in the prepared (coated with Olive Oil) 9″x13″ baking dish. Scatter the sausage and the onion mixture evenly over the bread. Brush with mustard. Sprinkle with cheese. Pour in the egg mixture. Cover with plastic wrap and refrigerate for at least 2 hours or overnight. Preheat oven to 350° and bake the strata, uncovered, until puffed, lightly browned and set in the center, 55 to 65 minutes. Let cool for about 5 minutes before serving hot. Cut & serve fresh avocados with strata.


Taquito’s & Guacamole

  • 20 corn tortillas white or yellow
  • 5 tablespoons Migliore Cilantro & Roasted Onion Extra Virgin Olive Oil
  • 4 cups shredded beef chuck pot roast (I use left overs – see Barbecue Pot Roast Recipe)

Preheat over to 350°. Take a little olive oil on paper towel and rub baking sheet so that taquito’s won’t stick.

Heat 5 Tbsp. Olive Oil in small skillet over medium high heat. Once hot, fry each tortilla one at a time until soft, turning tortilla in oil, approximately 20 seconds per side. (you want them to be soft so you can roll them). Transfer to paper towel to absorb excess oil.

To assemble, spoon 2 Tbsp. of meat (leftover Pot Roast – see separate recipe) into tortilla and roll closed. Place on prepared baking sheet. Repeat until all are rolled.

Bake in oven for 20 – 25 minutes or until ends start to brown. Remove from oven and serve with Guacamole. Makes 6 Servings

Guacamole

  • 4 large avocados
  • 1 tablespoon chili salsa
  • 2 tablespoons Migliore Pomegranate Quince White Balsamic Vinegar
  • 1 teaspoon salt

Remove avocado skins & seed, then mash avocado with fork. Add the rest of ingredients and fold in. Be sure to taste and adjust ingredients if needed.


Three-Cheese Penne Chicken Florentine

When you're in the mood for a cheesy, baked pasta dish, then our three-cheese penne chicken Florentine is perfect for you. It has all of the trappings of an authentic Italian pasta dish and features many of our own gourmet food products.

Chicken Penne and a Woman Cooking

Ingredients

  • Migliore Extra Virgin Olive Oil (*We use our Migliore Butter Extra Virgin Olive Oil to roast the chicken.)
  • 3 Cups Thinly Sliced Mushrooms
  • 1 Cup Chopped Onion
  • 1 Cup Chopped Red Bell Pepper
  • 3 Cups Chopped Fresh Spinach
  • 1 1/2 Tsp. Migliore Northern Italian Seasoning (or Our Migliore Sicilian Fennel Seasoning)
  • 1 16 Oz. Container Ricotta Cheese
  • 4 Cups Hot, Cooked Penne (About 8 Ounces Uncooked, Tube-Shaped Pasta) (*We use our Donne del Grano Fricelli Verdure pasta.)
  • 4 Cups Shredded, Roasted, Skinless, Boneless Chicken Breast (*We oven roast the chicken breasts at 475 degrees for 15 to 20 minutes with our Migliore Butter Extra Virgin Olive Oil.)
  • 1 Cup Shredded Mozzarella Cheese (Divided)
  • 1/2 Cup Grated Parmesan Cheese (Divided)
  • 1 6.5 Oz. Jar Umbra White Truffle Sauce Blended with 1 1/2 Cup Half & Half

Directions

1. Preheat the oven to 425 degrees.
2. Heat 1 to 2 tablespoons of extra virgin olive oil in a pan over medium-high heat. Add mushrooms, onion, and bell pepper. Saute for 4 minutes or until tender. Add spinach and Northern Italian seasoning and saute for 3 minutes or until the spinach wilts.
3. Combine ricotta, spinach mixture, pasta, chicken, 3/4 cup mozzarella, 1/4 cup parmesan, and the white truffle/cream mixture in a large bowl. Spoon the mixture into a 2-quart baking dish coated with extra virgin olive oil. Sprinkle the remaining mozzarella and parmesan cheese. Bake at 425 degrees for 25 minutes or until lightly browned and bubbly. Serves 8 to 10 people.


Tropical Salad with Pineapples

  • 6 slices bacon
  • 1/4 cup pineapple juice
  • 3 Tablespoon Migliore Mango White Balsamic Vinegar
  • 1/4 cup Migliore Extra Virgin Olive Oil (Any choice)
  • salt & pepper to taste
  • 1 – 10oz. package chopped Romaine or Spring Mix lettuce
  • 1 Cup pineapple chunks
  • 3 chopped green onions
  • 1/2 cup chopped Kauai Nut Roasters
  • 1/4 cup toasted flaked coconut

Cook bacon until crisp, drain, crumble and set aside. Combine *pineapple juice, pomegranate balsamic vinegar, salt & pepper in a small bowl. Whisk in olive oil slowly. On a large platter, place Romaine lettuce, pineapple chunks and green onions. Pour dressing over and toss. Top with Kauai chopped pecans, crumbled bacon and **toasted coconut and serve.

* If I buy a fresh pineapple, I also make my own juice, by taking a chunk (2″ x 3″) of fresh pineapple and place it in food processor, to make juice.

**To toast coconut – place flaked coconut on baking sheet and toast for approximately 15 min in 350 degree oven.


Turkey Meatballs with Blackberry Balsamic

  • 1-1/4 pounds lean ground turkey
  • 1/4 cup Panko bread crumbs
  • 1 egg
  • 1 tablespoon ginger , minced
  • 3 scallion , chopped
  • 2 cloves garlic , minced
  • 2 teaspoons Migliore Classic American Seasoning
  • 3 tablespoons Migliore Blackberry Ginger Balsamic Vinegar
  • 1 tablespoon red wine
  • 2 teaspoons low sodium soy sauce
  • 1 tablespoon Migliore California Extra Virgin Olive Oil
  • 1/4 cup cilantro , chopped

Preheat oven to 375°. Mix the top (11) ingredients, saving the chopped cilantro for a garnish. Shape into 1 1/2″ balls. Transfer to baking dish. Bake until cooked through, about 12 to 15 minutes.

Serve meatballs on top of a bed of *fried brown rice, garnish with 1/4 cup of cilantro and rizzle meatballs and rice with Migliore Blackberry & Ginger Balsamic.

*Stir fry green onions, red bell pepper, minced ginger and frozen peas with 1 Tbsp. Migliore California Extra Virgin Olive Oil, add cooked brown rice – mix together.


White Bean Salad with Cilantro, Mint and Lemongrass

White Bean Salad with Cilantro, Mint and Lemongrass
  • 2 cans (15 oz.) cannelloni beans, drained and rinsed
  • 1 clove garlic, crushed
  • 5 oz. Baby spinach leaves
  • 1 red onion, thinly sliced
  • 1 Red Bell Pepper, thinly sliced
  • 1 piece (3/4 inch) fresh ginger, grated
  • 2 Tbsp Sesame Oil
  • 2 Tbsp Persian Lime
  • 2 Tbsp Lemongrass Mint White Balsamic

Combine the beans, spinach, pepper, ginger and onion in a large bowl.  Whisk the garlic & Oils together. Drizzle over the salad ingredients. Serves 4


More Delicious Recipes to Try

  • Roasted Turkey & Cornbread Sausage Stuffing
  • Taquitos & Guacamole
  • Cheese Balls
  • Chicken Wings Portuguese with Jalapeño Jams
  • Armenian Olive Oil Bread
  • Caprese
  • Baked Brie in Puff Pastry with Jalapeño Pomegranate &/or Fig Jam
  • Italian Meatloaf
  • Broccoli Salad
  • Jalapeno Pomegranate Yogurt Chicken
  • Ham Baked with Glaze
  • Egg Rolls
  • Chicken in Garlic Parmesan Sauce
  • Blackberry Balsamic Chicken
  • Baklava
  • Turkey Meatballs with Blackberry Balsamic
  • Garlic Mashed Potatoes
  • Pistachio Pesto
  • Strawberry Balsamic Martinis
  • Balsamic Grilled Vegetables
  • Baked Beans
  • Dark Chocolate & Mandarin Extra Virgin Olive Oil Cookies
  • Sunday Sausage Strata
  • Baby Back Ribs
  • Portuguese Baked Chicken
  • Shrimp Scampi
  • Italian Meatballs
  • Pork Loin with Blackberry-Ginger Balsamic
  • Jalapeño Fig Jam Puff
  • Pulled Pork
  • Green Salad with Strawberry Balsamic
  • Summer Pasta Salad
  • Minestrone Soup
  • Tropical Salad with Pineapples
  • Barbecued Pot Roast
  • Olive Oil Cake
  • Cocktail Meatballs with Jalapeño Pomegranate Jam
  • Butternut Squash Lasagna
  



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