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Pomegranate Champagne Vinegar - 8.45 oz
Melfor Alsatian Seasoned Vinegar - 500 ml
Varvello White Balsamic Cream - 250 ml
PONS Unfiltered Extra Virgin Olive Oil - 16 oz
PONS Organic Extra Virgin Olive Oil - 16 oz
Stony Brook Delicata Squash Seed Oil - 6.3 Oz
Sonoma Smoked Olive Oil - 200 ml
Santa Fe Smoked Olive Oil - 200 ml
Divina Olives Stuffed with Garlic - 7.8 oz
Divina Olives Stuffed with Sweet Pepper - 7.7 oz
Divina Greek Olive Mix - 6.3 oz
Ferron Carnaroli Rice - 500 gm (1.1 lb)
Wildflower Comb Honey - 14 oz
Pure Dill Pollen - 1/2 oz
Gold Viola 6 Yr Old Balsamic Vinegar - 250 ml
Varvello Italian Red Wine Vinegar - 500 ml
Condi Reale Italian White Wine Vinegar - 500 ml
Murray River Salt Flakes - 200 gm
Red Lake Nations Wild Plum Jelly - 12 oz
Red Lake Nations Wild Chokecherry Jelly - 12 oz
Red Lake Nations Wild Plum Syrup - 8 oz
Pure Bourbon Vanilla Extract - 4 oz
Pure Tahitian Vanilla Extract - 4 oz
Pure Mexican Vanilla Extract - 4 oz
Earthy Delights Cannellini Beans - 12 oz
Earthy Delights Red Pepper Orzo - 12 oz
Earthy Delights Quinoa - 12 oz
BLiS Exotic Moroccan Spice Rub - 3 oz
BLiS Exotic Santa Fe Spice Rub - 3 oz
California Orange Blossom Honey - 16 oz
Thornburg & Co Heirloom Tomato Preserves - 9 oz
Thornburg & Co Peach Preserves with Brandy & Cinnamon - 9 oz
Italian Fig Jam - 7.7 oz
Fair Trade Raw Cane Sugar - 24 oz
Hickoryworks Pure Shagbark Hickory Syrup - 1 pint
Pure Cane Sorghum Syrup - 8 oz
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Columela Arbequina Extra Virgin Olive Oil - 17 oz
Item #: OLO101
Our Price: $19.50
 
Quantity:
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59 units available

Description 


Columela Arbequina Olive Oil is characterized by its deep golden-green color and full body.

Enjoy this fresh, earthy-tasting oil with a pronounced fruity flavor. Delicious in dressings & vinaigrettes or brushed onto grilled vegetables, fish and meats.

Product of Spain

 

Find delicious recipes, visit the Earthy Delights Blog!

Recipes

Pasta with Black Truffles, Olive Oil and Basil
Truffles, though humble in appearance, are larger than life when it comes to flavor. If you want to make a lasting impression, try a main course containing truffles. On top of the mystique and "presence" of the truffles, they truly do have a remarkable and unforgettable flavor.
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Pork Tenderloins Stuffed with Chanterelles
Pork tenderloins are flavorful, inexpensive, versatile, and a breeze to cook on the grill in the summer, or in the oven during the rest of the year. Experiment with different mushrooms for variety.
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Scallops with Pasta, Asparagus & Chanterelles
This is a delicious, light dish, redolent with basil and garlic ... perfect for an informal evening. An intriguingly new twist on Pasta with Pesto.
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Truffle Risotto
A dish for a special occasion that will guarantee some swooning at the dinner table! Simple yet heavenly.
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White Asparagus & Roasted Mushroom Salad
This is a particularly excellent recipe because it is so versatile and mixes several unusual flavors. Arugula has a peppery flavor that mixes with the asparagus, the mushrooms, and the garlic to create a dream salad. This is not a difficult recipe. It takes only minutes to put together and it makes a spectacular first course, or a side dish to an elegant dinner.
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Wild Mushroom Salad with Black Walnut Mustard Dressing
The aromatic black walnuts, with their distinctive flavor are a magic companion to the earthy mushrooms. An unusual salad made extra special with flavors of honey, bitter greens, lemon...an extravaganza of flavors that are unforgettable.

This recipe is adapted from one by the Chef John Ash.
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Wild Mushroom, Blue Cheese and Onion Flatbread
A gourmet variation on pizza. Perfect for Tapas, or for dinner...or as an appetizer for a cocktail party...maybe lunch. It's so versatile, the variations are innumerable! The sky's the limit...
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Pasta Carbonara with Mushrooms
Rich, delicious and satisfying Pasta Carbonara is one of Rome's most famous dishes. Its origins are somewhat obscure, but it was almost certainly invented in the mid-20th century, most likely at the end of World War II when many Italians were eating eggs and bacon supplied by American troops. The classic elements of the dish are constant: eggs, cheese, black pepper and cured pork (usually guanciale or pancetta).

This is not a "saucy" dish - there is just enough of the rich, savory mixture of whole eggs, cheese and pancetta to coat each strand of spaghetti. Our version differs slightly from the traditional Italian recipe with the addition of mushrooms, but we think you'll agree that it adds a deliciously wonderful touch of flavor.
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Spaghetti with Creamy Tomato & Black Garlic Sauce
This fabulous recipe was submitted by Diane Nemitz during our recent Black Garlic recipe contest. While this recipe didn't take the prize, we think you'll find this simple, but richly flavored dish to be a winner too.
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Mrs. Bellofiore's Basil Pesto
This version of the classic Basil Pesto is simple, but delicious. It was contributed by the 83 year old mother of one of our associates who served it to her family every Thursday evening for many years.
She says that she hopes everyone enjoys it, but that all royalties must be paid in cash.
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Orzo with Shrimp, Tomato Sauce, and Feta Cheese
A rustic, comfort food that is easy to prepare and extremely versatile. The hot orzo softens the bits of Feta cheese to a creamy consistency, making the combination especially appealing when served warm. But it's good at room temperature too, for those hot summer days...and nights.

Try substituting goat cheese for Feta, or green olives for the Kalamatas, adjust the amount of chile peppers to suit your taste.

This recipe is adapted from Gourmet Magazine.
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Spaghetti with Mushroom Cream Sauce
The dried porcini mushrooms in combination with full-flavored fresh mushrooms make this pasta deliciously luxurious. You can be creative and add any mushrooms you like. The Marsala and beef stock enrich the sauce. Substitute a vegetable stock if you prefer a vegetarian pasta.
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Beef Panang
Penang curry is a favorite of all Thais. It is not too hot, and is rich and creamy from the coconut cream and peanuts. Chicken or pork can be substituted in this versatile, aromatic, satisfying dish.
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Beef Tenderloins Stuffed with Morels and Ramps
This is not a difficult dish to prepare, and it sure to bring the house down. The brandy adds a delicious undertone to the rich,earthy flavors of morels and ramps. Make plenty of the sauce, you just can't get enough!
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Grilled Pork Chops with Peach Glaze
This dish is elegant and delicious, and a refreshing change from traditional, rich barbecue sauces. An important issue to keep in mind here is that both the rub and the sauce contain sugar, which may burn while on the grill. Build your coals so that there's a "cool side" to the grill. If the sugar starts to burn, move your chops to the cool side.
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Lamb with Rosemary, Cherries & Wine
Lamb is an elegant alternative to the usual meat fare and its delicate flavor and natural tenderness make it ideal for cooking fairly quickly. The flavor of the lamb is enhanced by the rosemary and intensified by adding the sweet cherries and red wine.
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Roast Pork Stuffed with Morels and Wild Rice
The sliced tenderloin makes a beautiful and elegant presentation, with each juicy slice wrapped around a filling of wild rice and mushrooms. Served chilled this makes an equally delicious meal.
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Wild Mushroom & Veal Terrine with Pepper Coulis
Above all else, remember that this dish must be made a day ahead of time. A well made terrine is a fine experience to have - these flavors have been thoroughly combined with one another until they're barely distinguishable. What emerges is another flavor altogether, a combination of all the ingredients that makes a brand new "taste experience." This "taste experience" is only enhanced by the fact that the flavors have been permitted to sit undisturbed overnight - settling in and blending until you have a truly fine creation.
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Wild Leeks in Balsamic Vinegar
This recipe is based on the classic Italian recipe, "Cippolini Agrodolce" or sweet and sour cippolini onions. It's long been one of our favorite Italian condiments.

Ed Baker, Earthy Delights company president, suggested that we try creating our own version using one of our wild springtime specialties, wild leek (or ramp) bulbs. The tangy flavor of this wild member of the onion family seemed the perfect candidate for this type of preparation.

Here's what we came up with.
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Roasted Fingerlings with Lavender Salt
It's easy to enhance and intensify the naturally sweet, earthy flavor of fresh fingerling potatoes by roasting. The classic herb blend, Herbes de Provence, and pungent, aromatic lavender transform this simple dish into something truly special.
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Eggplant with Trumpet Royale Mushrooms
Balsamic vinegar adds deep, rich notes to the otherwise mild flavors of eggplant and mushrooms. Like many of our favorite dishes, this recipe uses just a few good ingredients and lets their complementary flavors shine through.
Be sure to use a good quality balsamic vinegar, not a cheap imitation.
It makes all the difference in the world.

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Broccoli with Lemon Garlic Butter and Pine Nuts
This is a new and very flavorful way in which to try broccoli. The lemon garlic butter and pine nuts add a delightful richness and tang.
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Greek Olive Tart
A versatile recipe using any olives of your choice. Simple yet elegant.
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Vesuvio Potatoes
These are delicious when served with a fine quality steak, lamb, or chicken. Use a fine quality olive oil, and make sure the garlic is fresh. When serving a side dish that's as rich and flavorful as this one, it's important to serve another dish that provides the palate with a "resting place." If you're serving a vegetable, for example, keep it simple and straightforward, without a lot of spices. This recipe comes from the book "Harry Caray's Restaurant" by Jane and Michael Stern.
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Chestnut Cake with Lemon Sauce
This is an absolute fantasy of a dessert, straight out of Italy and redolent of lemon and rosemary.
Don't think about trying to substitute regular flour for the chestnut flour - they aren't the same.
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Water-cured Green Olives
While curing olives is a lengthy process, it's not particularly difficult. One of the easiest ways is by water curing, a method that requires repeated changes of fresh water to leach out the bitter components of the olives.

These water-cured olives are flavored with lemon, oregano, vinegar, chile peppers and garlic for a decidedly Mediterranean-style taste. You can easily vary the herbs & seasonings to best suit your own personal liking.


Serves: Water-cured-Green-Olives-recipe-by-Earthy-Delights.aspx

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Breakfast Bruschetta
Waking up is easy if you have something like this to look forward to.
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Mushroom Frittata
Use clamshell mushrooms in this frittata for their subtle seafood flavor. It adds just the right touch to a wonderful recipe. This is one of those dishes that can be made a couple of hours ahead of time, giving you plenty of time to clean up, greet your guests, and enjoy their company. Though it's simple to make, it has an elegant and exotic flair, and it's excellent for hot evenings when no one wants a heavy dinner.
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Roasted Mushroom Bruschetta
Everybody raves about our Roasted Mushroom Bruschetta! It's fun & easy to make and you can prepare it a day or two ahead of time. We use this recipe whenever we demonstrate our products, and it never fails to make a hit.
It makes a great appetizer for any occasion and is a perfect "finger food" for parties. Don't worry about leftovers - there won't be any!
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Truffled Egg Salad Tramezzini
"Tramezzini" are dainty little crustless sandwiches that are served everywhere in Italy. They can be made of just about anything - cheese, anchovy butter, tuna and so on. Our truffled version is filled with a rustic egg salad that looks homey but tastes classy.
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Seviche de Veracruz
Seviche is extremely popular throughout Mexico, the Caribbean, and other parts of Latin America, and while it has many variations, it's basically a simple fusion of seafood and citrus juice, with a few other ingredients and spices. Seviche is frequently served as an appetizer or even as a light meal. There's really no mystery to its preparation - when the acid of the citrus comes in contact with the fish, chemical reaction occurs, similar to what happens when the fish is cooked, and the flesh becomes opaque and firm.

Seviche can include a mixture of saltwater fish, scallops or other shellfish, squid or octopus. Onion, chiles, tomato, pepper and cilantro - and of course, garlic.
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Double Truffled Roast Turkey
Seems like everybody is making roast turkey with truffle butter these days. But we've come up with our own recipe that is, hands down, one of the best we've ever tried. Using a really good truffle butter adds a big boost of flavor, but finishing the turkey with Black Truffle Balsamic Glaze at the last minute really takes this version to the next level.

Long, gentle roasting in a moderate oven keeps the meat moist and tender, while allowing the intoxicating truffle flavor and aroma to permeate the entire bird. Just try this recipe once and prepare to be captivated by the mouthwatering results. You'll love it and your guests will too.


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Cornish Game Hen with Asparagus and Morels
Cornish hens are excellent for pan roasting because they're so small. They typically go well with sauces, and are often glazed with a reduced orange sauce, complete with orange zest and Cointreau. In this case we're using a dusky, earthy morel sauce that has an exquisite mild flavor. A side of wild rice is a perfect accompaniment - the flavor blends perfectly with the hens and the texture is excellent.
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Duck Breast with Wild Rice and Dried Cherry Pilaf
A flavorful, crispy yet succulent way of cooking duck, which tends to get dry if overcooked. Unusually light and moist with the wild rice-dried cherry side as a perfect accompaniment. The wild rice may be eaten chilled as a salad the next day.
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Thai Caramel Chicken
The wonderfully pungent aroma & flavor of fish sauce is balanced by the subtle sweetness of caramelized sugar and heat of fresh chiles in this version of a Southeast Asian classic.

Its taste is simply amazing - and so typical of Asian cuisines that manage to unite sweet, sour, spicy and savory flavors in a single wonderful one-pot dish.
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Saffron Risotto with Grilled Shrimp
Wonderfully rich and creamy, this classic dish is only enhanced with saffron. Grilling the shrimp instead of boiling it and adding at the end, which is the usual way, adds a new smoky dimension to an already irresistible risotto.
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Seafood Risotto with Leek Broth & Asparagus Stems
This recipe is adapted from one by Bobby Flay. It is an absolute gourmet hit, combining the irresistible texture of risotto with the always-popular flavors of several different varieties of seafood. Add to this the delicately flavored broth and you end up with a masterful creation. Serve with ice-cold white wine, tossed greens, and hot crusty bread. Bon appetit!
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Truffled Lobster, White Corn Pancakes & Baby Beets
An elegant extravaganza of tastes and textures. The extra work is well worth the end result. Perfect if you want to impress or for a romantic or special occasion.

Wonderful as lobsters taste served with plain melted butter, they shine when accompanied by these amazingly flavorful ingredients. Beets, you ask? They seem to be a perfect marriage! Truffles can only enhance what is there as well.

This recipe is adapted from one by the great Bobby Flay. Makes four outrageously decadent servings.
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Apple-cucumber salad with Melfor Vinaigrette
This refreshingly different salad is flavored by a unique Alsatian vinegar know as "Melfor". Its tangy sweet-sour flavor brings crisp sweet apple, tender delicate cucumber and slightly sharp Vidalia onion together in a harmonious blend of contrasting flavors and textures.
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Chanterelle Salad
Perfect for a luncheon or as a salad course at a formal dinner, or a light meal after picking your own mushrooms! The medley of flavors that result from the combination of sun-dried tomatoes, lemon, balsamic vinegar, basil, and chanterelles, truly raises it to gourmet standards. Serve this at room temperature, it will make the flavors sing!
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Orange, Pine Nuts, and Raisin Bulgur Salad
A delicious, exotic, refreshing salad made with "couscous" and flavored with citrus, raisins and pine nuts. For a change, you can substitute the raisins with dried cherries or dried blueberries, or try all three at once! Colorful and pleasant to eat.

This recipe is adapted from one in Gourmet Magazine.
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Spring Green Salad
This is a fine quality salad with delicious, interesting, and subtle flavors. It departs from the norm and takes your taste buds into new territory! Keep everyone guessing about the sweet potato puree. It's a remarkably delicious garnish.
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Wild Mushroom & Barley Soup
A hearty soup made special with wild mushrooms, fresh or dried...a little goes a long way. Good enough to serve at a formal dinner. A cozy, comfortable rustic soup that is a base for any favorite vegetable and herb additions.
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Garlicky Bread Soup
This is the best soup in the world on a rainy day, and we've heard that it's excellent for a hangover. Its delicious flavor comes from the garlic that, when combined with bread, cheese, olive oil, cream, and red pepper, transforms this dish into a slightly exotic comfort food.. The garlic should be very fresh, don't use any bulbs that have a green sprout. You can add some zip by increasing the amount of red pepper.

This recipe is adapted from one by Emeril Lagasse.
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Lentil Soup with Lamb Meatballs
Lentils cook very quickly, which is one of the characteristics that make them ideal for use in soups and stews. Although they have a rich, nutty flavor, they tend to absorb and enhance the flavors of whatever they're cooked with.

The extra effort in this recipe is well worth it in the final flavor extravaganza!
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Cherry-Almond Couscous
Serve this amazingly quick side dish with almost anything...or serve alone as a refreshing, nourishing salad. The cherries give sweetness, the almonds add a pleasant crunch and the couscous provides its buttery flavor and pleasant, soft graininess. An uncommon match, but they compliment each other perfectly.
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Three Cheese Risotto
Risotto, made by a uniquely Italian method of cooking rice, is a sophisticated first course for any dinner party. Frequent stirring is required but the reward is a creamy dish you and your guests will not soon forget.

This variation on the traditional recipe for cheese risotto is still the favorite among risotto lovers. Use different cheeses that you have available. This recipe is a starting off point to many variations.
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Risotto with Dried Wild Mushrooms
The rich, intense woodsy flavor of this risotto dish comes from dried mushrooms. Dried porcini are traditionally used but experiment with any of your personal favorites. It makes a good first course or accompaniment to a meal of any roasted poultry or meat.
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Tomato-Basil Risotto
A delicious variation on the Risotto theme, which has as many variations as there are ingredients you enjoy.
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Black Trumpet & Truffle Risotto
The deep, earthy flavor of Black Trumpet mushrooms is accented by the addition of a generous drizzle of organic truffle oil.
The result? One incredibly delicious risotto.


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Black Truffle Sauce
A wonderful truffle sauce to serve over vegetables, potatoes, meat and even some fish dishes. Experiment and enjoy!
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Mint-infused Olive Oil
A little mint oil adds a certain zing to almost anything. A few drops added to extra virgin olive oil creates a brilliant combination of intense flavor and smooth, unctuous texture. Superstar chef Mario Batali splashes mint-infused olive oil over grilled calamari or prawns, white beans and tender salad greens.

Make our version at home and use it just about anywhere with equally fantastic results.
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Vanilla-Infused Vinaigrette
Unusual and surprisingly sophisticated. The vanilla adds a delicious undertone that enhances the usual vinaigrette flavors. Use on fresh salad greens, or as a marinade on chicken breasts.

(Recipe used with permission of Nielsen-Massey Vanillas)
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Rustic Wild Mushroom Tart
Fresh chanterelles are used in this recipe, but you can use any combination of fresh wild mushrooms. If you absolutely cannot find or buy wild mushrooms, by all means, use good quality cultivated mushrooms like shiitake, oyster or cremini mushrooms. Just keep in mind that cultivated mushrooms will not have the intense flavor and earthy aroma that only wild mushrooms possess.
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Wild Mushroom Salsa
A wild and tasty salsa with an earthy, mushroomy twist.
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Fava and Wild Mushroom Crostini
Fava beans and wild mushrooms are the perfect combination of field and forest, both delicately sweet and robustly earthy at the same time. This is some of the best that the spring season has to offer, flavors so good and so satisfying that it’s worth a little extra effort.

These elegant crostini are perfect for a casual dinner party. They’re actually very easy to prepare and to make things even simpler, we’ve broken the recipe down into three parts: the favas, the mushrooms and the bread. Each component can be easily prepared in advance and quickly assembled just before serving.
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Chicken Breasts Stuffed with Chanterelle Mushrooms
This is a perfect gourmet dish to serve in the fall. The wild rice is a symbol of fall, after all, and it combines perfectly with the chanterelle mushrooms to glamorize what might otherwise have been a very plain, very ordinary chicken dinner. Serve this with a Waldorf salad and some kind of apricot dessert.
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Fettuccine with Morels and Sage Cream
A simple to make yet delicious and elegant pasta with Morels and fresh sage. It's gourmet rustic.

This recipe is adapted from one in the February 1999 issue of Bon Appetit.
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Mushroom Risotto
Trumpet (Royale) variations on a classic theme.
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Potato and Wild Mushroom Napoleons
A visual and tasteful, delight! The secret here, as it is in many recipes, is freshness. Fresh mushrooms, fresh ramps, fresh cream, fresh seasonings and fresh arugula. This is a medley of flavors that is really beyond compare. The recipe is adapted from one by Emeril Lagasse.
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Vegetables with Dried Mushrooms Stir Fry
A classic stir-fry made with a blend of dried mushrooms that really adds a delicious undertone to the aromatic mixture.
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Spaghetti alla Spolentina
Have you ever cooked with truffle oil? It imparts the most wonderful flavor to everything it comes into contact with. Be sure when using it that you don't cook it. It can be warmed, but the flavor will diminish if it is exposed to high temperatures. Try a splash of it on pasta dishes, or add some to your favorite risotto. It's wonderful in eggs and adds depth, interest, and a delicious flavor to vegetable dishes.

The truffle oil in this recipe turns a simple pasta dish into a masterpiece!
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Spaghetti with Ramps
For those who love ramps, this is comfort food at its very best. Fast, easy and exotic. Frozen ramp bulbs can be used if fresh are out of season. Just thaw and blanch and continue with the recipe. Any pasta will do.
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Spaghetti with Tomato, Pancetta and Ricotta
This is a basic Italian tomato sauce that is the base of other delicious sauces. It is an all purpose sauce that should be in any serious cook's repertoire. It is the classic!
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Brined Pork Chops with Maple-Vanilla Glaze
It might seem counter-intuitive, but brining any cut of meat can make it significantly juicer and more tender.

How? The brine increases the amount of moisture in the meat, allowing more of it to remain in the pork as it cooks. While some cuts can benefit from long brining times (up to 24 hours or more), even an hour of brining can produce a markedly moister, more flavorful pork chop.

Various seasonings can be added to the brining mixture to enhance the taste, but use restraint and allow the natural flavor of the pork to shine through. Vanilla might seem to be an odd ingredient to pair with pork, but when used correctly, it adds a subtle, but delicious note to the naturally sweet, rich flavor of the meat.

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Moroccan Lamb Chops
This is one of those recipes that tastes like a gourmet creation that you toiled over all day long. In fact, it takes minutes to prepare and it melts in your mouth. This is wonderful served with risotto and artichokes.
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Sweet and Smoky Deviled Ham
While some form of minced ham has probably been around for hundreds of years, the term "deviled ham" as we now know it, first came about when the Underwood Company started experimenting with spiced ham recipes around 1868. Soon, they received a patent on their now-famous little red devil logo and began producing deviled ham in the familiar small cans. It quickly caught on and home cooks were soon making their own versions of the stuff.

Here's a recipe with some attitude - full of intriguingly smokey, slightly sweet, seriously spicy flavor!
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Wild Rice Salad with Dried Cranberries
Wild rice, although not really a rice at all, is a true North American native. For many households, it has become a regular part of Thanksgiving family dinners and other festive fall & winter meals. This flavorful and nutritious salad is substantial enough to stand on its own as a light main dish, but it goes equally well with just about anything. Whenever you make it, make plenty of it. It refrigerates well and the rich, nutty flavor of this salad, brightened with citrus and laced with plenty of dried cranberries, pecans, celery & ginger, may even taste better the next day as leftovers.

Serves: 4 - 6
Time: 1 hour

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Mushroom and Pea Quinoa Risotto
This is a wonderful dish for any season, and is an elegant accompaniment for any hearty meal. It can also hold its own as the main course for a vegetarian dinner, and goes marvelously with tossed greens. To add a touch of the exotic, more than a touch of "mystery," and a fabulously delicious flavor, serve with a simple salad, tossing the greens with vinegar and tasty roasted pumpkin seed oil.
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Roasted Wild Morels with Shaved Parmesan
An interesting way to serve morels in a salad. The balsamic and sherry vinegar bring out the woodsy flavor of the morels. Elegant enough for a formal dinner.
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Risotto-stuffed Morel with Panko Crust
This beautiful dish looks a little complicated, but it could not be easier to make. All it takes is a little advance preparation and a few key ingredients.

If you make your risotto the night before, you can assemble these delicious stuffed morels in a few minutes.

Perfect as an appetizer or serve with a crisp salad for an elegant light luncheon!
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Roast Turkey Risotto with Mushrooms
An original use of leftover Thanksgiving turkey that goes beyond sandwiches and soup. Here's how to turn a leftover dish into an elegant masterpiece! The risotto is a soft, creamy mixture, though the grains of rice retain their shape. The addition of mushrooms adds to the feast of tastes and textures.
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Salmon with Bacon and Lentil Salad
A hearty salad with lentils and fresh salmon. The bacon adds that crunchy, salty accent. Simple yet delicious.
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Oyster and Fennel Stew
Many people claim that lobster mushrooms have an affinity for seafood and even taste a little like lobster. At any rate, they go very well with oysters and make this hearty oyster stew memorable. Fennel pollen is an optional, but highly recommended ingredient. Its delicate flavor adds a bright note to the robust flavors of this dish.
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Fennel, Artichoke & Parmesan Salad
A salad that is as beautiful to look at as it is delicious to eat! Perfect for trying different sea salts and truffle and olive oils.
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Asparagus and Mushroom Salad
In Michigan, we're spoiled when it comes to asparagus. Our asparagus, simply stated, is divine. It should be crisp, tender, flavorful, and not at all stringy. This is another wonderful course for hot weather - nourishing, high in fiber, and refreshing.
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Chilled Cream of Ramps and Watercress Soup
A chilled, lovely, delicate soup perfect for an elegant luncheon or an informal dinner. The wild ramps add a note of mystery.
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Ramp and Potato Soup II
Another exciting variation on the Vichysoisse theme, but served warm.

Some ramps have a stronger flavor than others. The amount you use in this recipe is up to you, and depends on how much of an "edge" your ramps have and what your personal preference is. This recipe calls for three bunches of ramps. Think of the bunches that scallions come in at the supermarket when you gauge the amount of ramps you use in this recipe.
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Risotto with Leeks and Radicchio
There's something so wonderfully subtle about a creamy risotto. This one gets some extra zest from leeks, garlic, the mildly bitter radicchio, Parmesan, and Italian parsley. A classic!
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Triple Wild Mushroom Pizza

Who wants pizza?.

 

This "from-scratch" pizza is guaranteed to thrill both mushroom lovers and pizza lovers in general (which includes just about the entire world).

 

What makes it TRIPLE wild mushroom? Well, we've added mushroom powder to the crust, dried mushrooms to the sauce and sauteed mushrooms on top. We've kept other, competing toppings to a minimum to allow all that wonderful mushroomy goodness to shine through.

 

Take that, Old Man Winter! You're not getting any.


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Green Almonds with Smoky Chipotle Salt
Green Almonds have an unusual fresh grassy flavor and an appealing vegetal crunch. Their pleasantly natural acidity and raw texture are enhanced by the smoothness of olive oil and the sweet-salty-spicy flavor of a seasoned sea salt blend.
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Arroz con Pollo
Arroz con Pollo (chicken with rice) is a true classic of Latin American cuisine. Although every cook has a favorite version, the main ingredients - rice, chicken, peppers and saffron - remain the same.
South of the border comfort food at its finest!
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Gazpacho Córdoba Style
A classic Cordoba style gazpacho, which includes bread as an ingredient. Very refreshing and satisfying. The sherry vinegar adds an interesting dimension.
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Spanish Style Red Snapper
Don't let the title of the recipe fool you. This is an exotic, aromatic version of a Spanish classic! The flavors and textures blend so well together it is hard to imagine all the different ingredients coming together so well. The ingredients in the vinaigrette and in the spice coating for the snapper are typically Spanish, typically zesty and amazingly appetizing.
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