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2 cups of unbleached all purpose flour 1/2 cup of stone ground cornmeal (regular cornmeal will work here too) 1 1/2 cups of sugar 1 cup of Lemon (Fused) Extra Virgin Olive Oil 1 cup of Whole milk yogurt 2 eggs 2 teaspoons of baking soda 1 teaspoon of vanilla extract 1 teaspoon of salt Directions: Preheat oven to 350 degree F.  Grease a 9" by 9" baking pan with Lemon EVOO. In a large bowl, combine the sugar, eggs, yogurt, vanilla and lemon EVOO. Whisk until pale and well combined. Whisk the dry ingredients together in a separate bowl...

3 cups plus 1 tablespoon of all purpose flour 1 tablespoon of baking powder 1/2 teaspoon of salt 4 large eggs 2 cups of granulated sugar 1 cup of sour cream 3/4 cup of Ultra Premium Extra Virgin Olive oil plus 1 tablespoon 1 1/2 teaspoons vanilla extract Directions: Preheat the oven to 350 degrees F Generously grease the inside of a 10 inch bundt pan with UP Extra Virgin Olive Oil. Add a tablespoon of granulated sugar. Tilt and rotate the pan to evenly distribute the sugar in the bottom and sides of greased pan. Tap out any excess...

1 large head of cauliflower 3 large eggs, beaten 1 1/2 cups of flour 2 cups of plain bread crumbs 2 tablespoons of fresh lemon juice 2 cloves of garlic, minced 3 teaspoons of salt (or to your taste) fresh cracked black pepper 1/3 cup of Ultra Premium Extra Virgin Olive Oil for frying Directions: Slice the cauliflower in half straight through, leaving the stem portion of each half intact. Carefully slice the two hemispheres, through the stem portion into 1/2" thick steaks. It won't be perfect, some might fall apart, don't worry about it. Whisk together 1/3 cup of...

1 dozen hard boiled eggs, cooled, shelled and halved 3 tablespoons of White Truffle Oil  1 teaspoon of fresh squeezed lemon juice 2 large raw egg yolks 1/2 cup Ultra Premium Extra Virgin Olive Oil 1 large garlic clove Prepare the hard boiled eggs. While eggs cool. In a food processor or blender add egg yolks, garlic and lemon juice. Slowly add truffle oil and olive oil to form an emulsion. Season to taste and refrigerate. With a fork mash the dozen egg yolks and blend thoroughly with 1/2 a cup of the white truffle mixture. Add more to taste...

Chicken Slouvaki: 1 1/2 pounds of boneless skinless chicken breasts cut in 1" pieces Marinade: 1 cup of whole milk plain yogurt 1/3 cup of Garlic EVOO juice from half of a lemon 1 tablespoon of Neapolitan Dark Balsamic 2 teaspoons of kosher salt fresh ground pepper to taste Place the marinade ingredients into a bowl and whisk thoroughly. Add the chicken and marinade into a ziplock bag or large bowl with a cover. Refrigerate for a minimum of 4 hours or up to 24 hours. If grilling, place the skewered chicken on the grill over indirect heat, turn every...