Blood Orange and Fennel Salad

For use with NOOC Blood Orange Olive Oil & NOOC Coconut Balsamic Vinegar :

Blood Orange: Blood Orange and Fennel Salad

Mixed Greens – 10oz
Blood Orange – 1 Sliced into wedges
Fennel – 4 stalks sliced thin
Hass Avocado – 2 Diced
Goat Cheese – 4 oz crumbled
Almonds – 4oz Sliced

Dressing: Blood Orange Vinaigrette
NOOC Blood Orange Oil – 1 cup
Blood Orange Zest – 1 Orange
Blood Orange Juice – 1 Orange Juiced
NOOC Coconut Vinegar – 2 ½ cup
Dijon Mustard – 1 TBL Spoon
Honey – 1 TBL Spoon
Kosher Salt – ½ teaspoon

In a blender add Dijon Mustard, Blood Orange Juice, Coconut Vinegar, Blood Orange Zest, Honey and Salt. Mix well. While still blending, slowly add Blood Orange Oil until fully emulsified.

Arrange salad however desired, Toss in blood orange vinaigrette

Fresh Summer Salad- Shallot Vinaigrette

For use with NOOC Arbasano Oil & NOOC Coconut Vinegar:

Fresh Summer Salad – Shallot Vinaigrette


Baby Arugula – 10oz
Heirloom Tomato – 2
Sliced Red Onion – 1
Euro Cucumber – 2 (diced)
Dried Cranberries – 4 oz
Roasted Peanuts – 4oz
Boneless Chicken Thigh – 4 pcs
Kosher Salt – approx. 2 TBLSP for chicken thigh.

Dressing: Shallot Vinaigrette
Shallot -1 finely chopped
Dijon Mustard – 1 TBL Spoon

NOOC Coconut Vinegar – 2 ¼ cup
NOOC Arbasano Oil – 1 cup
Kosher Salt – ½ teaspoon

In a blender add Dijon Mustard, NOOC Coconut Vinegar, and Salt. Mix well. While still blending, slowly add NOOC Arbasano Oil until fully emulsified. Add Shallots to mix right before you dress your salad.

Arrange salad on each individual plate as desired. Grill chicken until tender and white throughout. Chop chicken and arrange on top of salad. Dress salad with Shallot Vinaigrette. ENJOY!

Easy Roasted Sweet Potatoes

Easy Roasted Sweet Potatoes
2 large sweet potatoes, scrubbed
2 T. NOOC Organic Garlic Olive Oil
2 t. All Purpose No-Salt Seasoning
1 t. Kosher Salt
NOOC Cask 10 Aged Balsamic

Preheat oven to 375 degrees. Cut sweet potatoes in half, brush with garlic olive oil, and season with no salt seasoning and kosher salt. Drizzle a little EVOO over the roasting pan.

Place potatoes cut side down and roast in oven for 30-40 minutes depending on thickness and size of potatoes. Check for doneness. Once removed from the oven, flip potatoes over so they’re nice and caramelized and crispy around the edges. Drizzle with NOOC Cask 10 Aged Balsamic to taste.


Jay’s Smoky Bacon Grilled Corn on the Cob

Difficulty Level: Easy-Prep Time:5 minutes-Cook Time:5-10minutes-Total Time:10-15 minutes-Serving size:4

2 tablespoons of NOOC Bacon flavored olive oil
4 ears of fresh corn
1. Gently massage the corn with Bacon oil .
2. Place on the grill directly over high heat, turning occasionally. Cook for 5-10 minutes. Remove from grill and serve.

Autumn in New England Grilled Cheese Sandwhich



3 Tbsp unsalted butter, plus more for the bread
1/2 butternut squash, peeled, seeded and sliced 1/4 inch thick
2 Tbsp maple syrup
1/2 tsp ancho chili powder
Kosher salt and freshly ground pepper
1 sweet onion, thinly sliced
1/4 cup NOOC Maple infused balsamic vinegar
1 tsp sugar
8 slices of a hearty wheat bread
1 pound of asiago or sharp cheddar cheese, thinly sliced
1 cup sliced almonds, toasted (optional)


Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or foil. Melt 2 tablespoons butter. In a large bowl, toss the squash with the melted butter, maple syrup, chili powder, and salt and pepper to taste. Spread in one layer on the prepared baking sheet. Roast until golden and soft, about 20-30 minutes. Set aside and let cool.

Next, melt 1 tablespoon butter in a medium skillet over medium-low heat. Add the onion and toss to coat. Lightly salt.  Cook, without stirring, until the onion begins to develop a deep brown color, 10 to 15 minutes. Stir and add the NOOC Maple infused balsamic vinegar, sugar, and salt and pepper to taste. Cook, stirring, until the onion mixture thickens and develops an intense sweetness, about 15 more minutes.

Butter 1 slice of bread. On the unbuttered side, add the ingredients in this order from the ground up: cheese, squash, caramelized onion, sliced almonds and more cheese. Close with another buttered bread slice, buttered side up. Repeat with the remaining ingredients to make 3 more sandwiches.

Heat a heavy griddle or flat pan over medium heat. Lightly cook each sandwich, in batches if necessary, until the cheese starts to melt, 3 to 4 minutes per side

Balsamic Barbecue Spareribs


4 pounds pork spareribs
1/4 cup of your favorite spice rub

Balsamic Bacon-Lime Barbecue Sauce:

1 Tablespoon Bacon infused olive oil
1/2 onion minced
1/4 cup Honey-Ginger balsamic vinegar
1 can (8 ounces) tomato sauce
1/4 cup ketchup
1 large lime, juice only
1 Tablespoon Worcestershire sauce
1 Tablespoon mustard
1/4 cup brown sugar
1 teaspoon garlic powder


Prep Time: 15 minutes

Cook Time: 150 minutes

Total Time: 165 minutes

Yield: 4 to 6 servings


Preheat oven to 350 degrees F. Select a large baking pan to fit spareribs in one layer. Line with heavy duty foil. Place baking rack inside lined pan to keep ribs from resting on the bottom of the pan.

Season both sides of ribs with spice mix. Place ribs in pan with meaty side up and bake for 1 hour.

While spareribs are baking, make the barbecue sauce. Sweat minced onion in 1 Tablespoon olive oil over low heat until translucent and cooked, but not browned.

Add balsamic vinegar and cook three minutes until slightly reduced. Add tomato sauce, 1/4 cup ketchup, lime juice, Worcestershire sauce, and mustard. Stir to combine well. Stir in brown sugar and garlic powder. Continue cooking over low heat for 10 minutes.

Remove spareribs from oven and pour off fat. Turn spareribs and brush the bony side lightly with barbecue sauce. Return spareribs to meaty side up and pour remaining barbecue sauce evenly over the ribs making sure all spots are covered with sauce. Cover with heavy duty foil.

Reduce oven heat to 325 degrees F. Bake covered spareribs an additional 1 to 1-1/2 hours or until done. Meat should be shrinking back from the tips of the bones and the bones should wiggle fairly easily in the meat. Let rest 10 minutes before serving.

Infused Olive Oils, Balsamic Vinegars, Hot Sauces, and MORE!