Position the rack in the lowest third of the oven and preheat to 400 degrees F.
Rinse the turkey and pat it dry with paper towels. Place the turkey on a rack set inside a large roasting pan.
Place the orange and lemon wedges, onion, and 2 sprigs of each fresh herb in the main turkey cavity.
Tie the legs together to hold the shape of the turkey.
Stir 2 tablespoons of butter, the Herbes de Provence Olive Oil and 1 1/2 teaspoons of each the salt and pepper in a small saucepan over medium heat just until the butter melts.
Rub the olive oil mixture all over the turkey and between the turkey breast meat and skin.
Place the turkey neck and giblets in roasting pan. (Recipe can be prepared up to this point 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before roasting.)
Cover the turkey breast with foil. Roast for 20 minutes.
Pour 3 cups of broth into the pan and stir to scrape up any brown bits on the bottom of the pan. Add the remaining sprigs of fresh herbs to the pan.
Roast the turkey for 40 minutes.
Reduce the oven temperature to 350 degrees F. Remove the foil from the turkey; pour 1 more cup of broth into the pan.
Continue roasting the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F to 175 degrees F or until the juices run clear when the thickest part of the thigh is pierced with a skewer, basting occasionally with pan juices, about 1 hour and 30 minutes longer.
Transfer the turkey to a platter and tent with foil. Let stand 30 minutes while preparing the Black Currant Sauce.
Black Currant Sauce
Mix together ingredients for the sauce in a small saucepan.
Simmer for about 10-20 minutes or until the sauce coats the back of a spoon. It will thicken a bit as it cools so be careful not to overcook it.
Serve the sauce on the side or drizzled over the turkey when plated.
1/2 cup of Olivia's Persian Lime Olive Oil (split)
1 Tablespoon butter
4 Tilapia Fillets, cut into 1 inch pieces (you may substitute any other firm, white fish)
1/4 teaspoon Kosher salt
1/2 head red cabbage, coarsely chopped
3 green onions, diced
3 Tbsp Olivia's Sriracha Mango White Balsamic
1 large tomato, seeded and diced
2 cups shredded Monterrey Jack cheese
6 small tortillas, warmed
In a large skillet, heat 2 Tbsp Persian Lime Olive Oil and butter over medium heat, until butter is melted.
Add tilapia pieces to the skillet and cook over medium heat for 5 minutes, stirring occasionally. Sprinkle with salt.
Whisk 1/4 cup of Persian Lime Olive Oil and 3 Tbsp of Sriracha Mango Balsamic.
While fish is cooking, toss chopped cabbage and onion with the Sriracha Mango Balsamic and Persian Lime Olive Oil dressing. Once combined, add to the skillet with the fish and continue stirring over medium heat until cabbage becomes tender and fish is completely cooked through (approximately 5 minutes).
Remove from heat.
Assemble the tortillas with shredded cheese, fish and cabbage mixture, and topped with diced tomatoes. Drizzle with Persian Lime EVOO & Sriracha Mango Balsamic Dressing.
Rinse the pork chops, pat dry and place in a freezer bag.
Bring the apple cider, water, ½ cup sugar and ⅓ cup kosher salt to a boil in a small saucepan. Stir until sugar and salt dissolves.
Remove from heat and add a few ice cubes to cool the brine.
Allow to cool completely then add to the freezer bags with the pork chops along with the rosemary sprigs, garlic cloves and black peppercorns.
Refrigerate for at least 4 hours up to overnight.
Remove the pork chops from the brine and discard the brine.
Pat the pork dry with a paper towel and lightly brush with olive oil and season with kosher salt and freshly ground black pepper.
Preheat one side of the grill to high and one side to low.
Brown the chops for about 5 minutes or until nice grill marks develop and then turn to the other side and cook for another 5 minutes. Turn the chops over and move them to the low-heat part of the grill.
Cook for another 10-12 minutes or until the pork reaches an internal temperature of 155 degrees in the thickest part of the chop.
Transfer to a platter and tent with aluminum foil for about 5 minutes and chops reach 160 degrees.
While pork chops are cooking on the low temperature side of the grill, lightly coat the peach halves on the fleshy side of the fruit with 1 tablespoon of Habanero Olive Oil and sprinkle with 2 teaspoons of the sugar.
Grill the peaches flesh side down on the high temperature side of the grill for about 4-5 minutes on each side. Transfer to a cutting board and cut into slices.
Mix the red onions with the remaining tablespoon of habanero olive oil, peach white balsamic, chili garlic sauce, 1 teaspoon sugar and a pinch of kosher salt. Add the sliced peaches to the red onions and gently mix.
Top the pork chops with the peaches and onion mix and garnish with torn basil leaves.
1 lb. boneless skinless chicken breasts, cut into pieces
2 tsp. dried oregano
Freshly ground black pepper
2 tbsp. Olivia's Garlic Cilantro Balsamic Vinegar
3 cloves garlic, minced, divided
3 tbsp. butter
3 tbsp. all-purpose flour
2 1/2 c. milk
5 c. shredded mozzarella, divided
3/4 c. freshly grated Parmesan
1 15-ounce container ricotta
1 large egg
4 roma tomatoes, thinly sliced
1/2 c. thinly sliced basil leaves
Garlic Cilantro Balsamic glaze, for drizzling
Preheat oven to 375º.
In a large pot of salted boiling water, cook lasagna noodles until very al dente. Drain.
Meanwhile, in a large skillet over medium heat, heat Italian Spice Olive Oil.
Season chicken with dried oregano and salt and pepper.
Cook until golden and no longer pink, 8 minutes.
Add Garlic Cilantro Balsamic Vinegar and half the garlic to pan and stir until combined. Transfer to a plate.
To skillet over medium heat, add butter. Let melt, then add remaining half garlic and cook 1 minute. Add flour and cook until golden, 1 minute more.
Add milk and simmer until thick and creamy, 3 minutes, then add 1 cup mozzarella and Parmesan. Season with salt and pepper.
In a small bowl, stir together ricotta and egg and season with salt and pepper.
In a large baking dish, spread a thin layer of sauce.
Add a layer of lasagna noodles, slightly overlapping, and top with about a third of ricotta mixture, a third of tomatoes, a third of the basil, a third of the cooked chicken, another layer of sauce, and a third of mozzarella.
Repeat with three layers, ending with mozzarella.
Bake until bubbly and golden, 35 minutes.
Garnish with more basil and a drizzle of balsamic glaze and serve.