Mini Turkey Balls with Quick Chunky Tomato Sauce


Servings: 8
Categories: Chicken & Other Poultry, Sauce & Salsa


• 2 Cups Rolled Oats, toasted
• 1 Cup Parsley, chopped
• 3 Tbsp Onion, finely chopped
• 1 lb Ground Turkey
• 5 oz Asiago Cheese, shredded
• 1 Egg
• 1 tsp Salt
• ½ tsp Pepper
Extra Virgin Olive Oil

• 1 Onion
• 2 Cloves Garlic, minced
• ½ Cup Red Wine
• 2-28 oz cans Diced Tomatoes
• 2 Tbsp Italian Seasoning
• 1 tsp Salt
• ½ tsp Pepper


In large dry skillet, toast oats 1 cup at a time until brown. They are done when you can smell them. Toss them frequently to avoid burning. Put toasted oats in bowl to cool then toast the other cup.

In large bowl add turkey. Chop onion and add to bowl. Add cheese, egg salt and pepper.

In food processor or blender, chop oats until they are like flour. Add the parsley and chop until seasoned. Add to bowl.

With clean hands, mix the meatball mixture until fully blended.

Line a baking pan with foil. Drizzle Extra Virgin Olive Oil on bottom. With a tablespoon or cookie scoop, evenly scoop about 24 balls and place them in the pan. In a small bowl add about ¼ cup oil. Using fingers from one hand, rub som oil on the other palm then repeat with the other hand. Roll three balls, reapply oil and repeat until done.

Broil until brown on one side, flip being careful not to break them and brown on the other side. Remove into a bowl and repeat the cooking steps with the remaining meatball mixture.

Meanwhile, in large sauce pot, sauté onions until translucent then add garlic. Add red wine and turn heat to high and stir until wine is reduced by more than half.

Add tomatoes, seasoning and salt and pepper. Reduce heat to low, stirring every few minutes. After second batch of meatballs are cooked, remove them to the bowl then gently add meatballs into sauce. Stir carefully and heat through for 10 minutes.

Serve over broccoli or whole wheat pasta.

Have a yummy day!

Peachy Olive Oil Cake

Servings: 12
Categories: Dessert


• ¾ c Almond Flour
• ¾ c All Purpose Whole Wheat Flour
• 1tsp Lemon Peel
• 1tsp Baking Powder
• ½ tsp Baking Soda
• ½ tsp Salt

• 2 cans (15 oz) Sliced Peaches, drained reserving 3 Tbsp juice

• ½ c Agave Lite
• 2 Eggs

• ½ c D’Avolio Butter Extra Virgin Olive Oil
• 1tsp Vanilla Extract
• ¼ tsp Almond Extract
• 3Tbsp Peach Juice from can


Preheat oven to 350°. Cut a piece of parchment the size of a 9-inch round cake pan. Brush butter Extra Virgin Olive Oil on the bottom of the pan. Place paper on top and brush with a little more oil.

Drain peaches, retain 3 tablespoons juice. Arrange slices of peaches in one layer around pan being sure to spread them evenly.

In medium bowl add all dry ingredients. Stir with a whisk to blend. Set aside.

With hand mixer, blend Agave and eggs. Slowly add olive oil, vanilla and almond extracts and peach juice.

Add the flour mixture about a cup at a time and mix on low until just blended.

Pour gently over the peaches trying not to disturb the pattern but don’t worry if they move a little.

Bake about 35 minutes until a toothpick comes out clean.

Cool about 15 minutes. Invert onto a pretty plate and serve.

Have a yummy day!

Sautéed Bananas With Grilled Angel Food Cake


Servings: 12
Prep time: 0:30
Total time: 0:30
Categories: Dessert, Fruit


• 1 c Walnuts or Pecans

• 1Tbsp Blood Orange Extra Virgin Olive Oil
• 6 Bananas

• 1Tbsp Blood Orange Extra Virgin Olive Oil
• 1 Angel Food Cake


Toast nuts, set aside.

In large heavy skilled add 1 tablespoon oil on medium heat. Slice bananas and add to pan, stirring often until they get soft and creamy on the outside. Remove from heat.

Slice angel food cake, brush with a little olive oil and grill on each side until grill marks appear, being sure not to burn the cake.

In a pretty stemmed glass or bowl, layer a piece of cake, bananas then chopped nuts.

Have a yummy day!


Balsamic Fig Bruschetta With Goat Cheese

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Servings: 8
Prep time: 0:20
Total time: 0:20
Categories: Appetizer, Bread


• 1 12-18″ French Bread
• 6-11 oz Goat Cheese
• 1-2 Tbsp extra Virgin Olive Oil
• Balsamic Fig Jam


Slice bread on an angle in about ½ ” pieces.

Place in a single on a large cookie sheet. Broil until light golden brown. Turn over and brown other side. Brush with olive oil on one side.

Have a large serving platter ready. With a spoon, put about a teaspoon full of fig jam onto bread and spread to cover. Place on platter. Repeat with all bread.

Crumble goat cheese and sprinkle a little on each piece. Drizzle a little more olive oil over the platter.

Also drizzle 18 year Traditional Balsamic Vinegar over platter, if desired.

Delicious with crisp white wine.

Have a yummy day!