Sheana Davis Epicurian Connection

Combine tomatoes and olive oil and blend until smooth. Season with salt to taste.
Store in jar for up to 2 weeks.
Drizzle over Vella Romanello Cheese and baguette slices.
Toss with fresh pasta.
Serve with grilled chicken and vegetables.

Red Ruby Tomato Olive Oil

Created by Sheana Davis, The Epicurean Connection

2 cups Red Ruby Tomatoes, very ripe, cut into quarters
2 cups quality Olive Oil
sea salt to taste

Combine tomatoes and olive oil and blend until smooth. Season with salt to taste.
Serve with Vella Toma and fresh baguette slices.
Toss with fresh pasta.
Drizzle over sliced cucumbers and tomatoes.

Pineapple Tomato Olive Oil

Created by Sheana Davis, The Epicurean Connection

2 cups Pineapple Tomatoes, very ripe, cut into quarters
2 cups quality Olive Oil
sea salt to taste

Combine tomatoes and olive oil and blend until smooth. Season with salt to taste.
Serve with Achadinha Bronch and fresh baguette slices.
Drizzle over fresh gilled salmon.
Toss over fresh pasta.
Dip fresh baguette slices.

Arugula Olive Oil

Created by Sheana Davis, The Epicurean Connection

2 cups fresh arugula
2 cups quality olive oil
sea salt to taste.
Combine arugula and olive oil in blender and blend until smooth. Season with salt to taste.
Drizzle over Vella Cheese Company Italian Table Cheese.
Toss with fresh tomatoes.
Drizzle over grilled vegetables.

Basil Olive Oil

Created by Sheana Davis, The Epicurean Connection

2 cups fresh basil
2 cups quality olive oil
sea salt to taste.
Combine basil and olive oil in blender and blend until smooth. Season with salt to taste.
Drizzle over Achadinha Capricious Cheese.
Toss with fresh cucumbers and cherry tomatoes.
Dip fresh bread.

Holidays 2007

Spring 2007

Apple Blossum Recipes

Phinney Recipes

Fall Cheese Recipes

Pork Tenderloin

Bison Brewing Cheesecake

Recipes for Karina Davis