Recipes
Tomatoes & Burrata Salad
With Balsamic Vinegar
- 2/3 ripe tomatoes (heirloom, cherry, or vine tomatoes work best)
- 1 ball of burrata cheese (about 125 g)
- Balsamic vinegar, salt, and freshly ground black pepper, to taste
- Fresh basil leaves (optional, but highly recommended)
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Slice large tomatoes into thick rounds, or halve cherry tomatoes.
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Arrange them on a serving plate.
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Place the burrata ball in the center (or tear it gently into chunks over the tomatoes).
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In a small bowl, whisk together the olive oil and balsamic vinegar until slightly emulsified.
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Drizzle the balsamic oil mixture evenly over the tomatoes and burrata.
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Sprinkle with salt and pepper.
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Add fresh basil leaves on top for extra aroma and color.
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Serve with crusty bread to soak up the juices.
Roasted Potatoes
With Rosemary Grape Seed Oil
- 1 ½ lbs (about 700 g) baby potatoes, halved 2–3 tbsp
- Rosemary grape seed oil
- 1 tsp sea salt
- ½ tsp black pepper
- Optional: 1 garlic clove (minced) or a sprinkle of Parmesan cheese after baking
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Preheat oven to 425°F (220°C).
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Toss potatoes with rosemary grape seed oil, salt, pepper, and optional garlic.
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Spread evenly on a baking sheet, cut side down. Roast for 25–30 minutes, turning halfway, until golden and crisp.
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Finish: Sprinkle a little extra rosemary oil or Parmesan right before serving.
Yams
With Balsamic Vinegar
- 2 large yams
- 2 tablespoons salted butter
- 2 teaspoons Epiphany caramelized balsamic vinegar
- 1/2 teaspoon cinnamon
- 1/4 cup dark brown sugar
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Peel yams and cut into 1/2 inched rounds, then halves.
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Place in a buttered 9 x 9 pan and top with butter.
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Baked 25_30 mins at 400
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In a saucepan, melt the brown sugar, 1 teaspoon of CBV and a pinch of cinnamon
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Mix the mixture into the yams, covering them completely.
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Top with marshmallows and bake at 400°F for 20 mins or until golden brown.
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Drizzle CBV in marshmallows after cooking.
Rosemary Citrus Roasted Chicken Thighs
With Rosemary Grape Seed Oil
- 6 chicken thighs (bone-in, skin-on)
- 3 tbsp rosemary grape seed oil
- 4 garlic cloves, smashed
- Zest + juice of 1 lemon
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp honey
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Marinate: Mix rosemary oil, garlic, lemon, honey, salt, and pepper. Coat chicken well. Rest 30–60 min.
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Sear: Skin-side down in a hot pan until crispy (5–6 min).
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Roast: Transfer to oven at 400°F (200°C) for 20–25 min.
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Finish: Spoon pan juices over top before serving.
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Deep rosemary infusion + citrus brightness = perfect balance.
Creamy Garlic Parmesan Pasta
With Garlic Grape Seed Oil
- 8 oz pasta
- 2 tbsp garlic grape seed oil
- 1 cup heavy cream
- ½ cup parmesan
- Salt + pepper
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Cook the pasta; reserve ½ cup of the pasta water.
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Heat garlic oil → add cream → simmer.
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Add parmesan → stir until smooth.
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Toss pasta + splash of pasta water.
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Garlic oil builds the base flavor without needing raw garlic.
Roasted Vegetables
With Garlic Grape Seed Oil
- 3 cups mixed vegetables (such as carrots, zucchini, bell peppers, broccoli)
- 2 tbsp garlic-infused grape seed oil ½ tsp salt ¼ tsp black pepper
- 1 tsp fresh or dried herbs (rosemary, thyme, or Italian seasoning)
- Optional: a squeeze of lemon juice or grated Parmesan to finish
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Preheat oven to 400°F (200°C).
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Prep vegetables: Cut into even, bite-sized pieces. Toss veggies in a large bowl with the garlic grape seed oil, salt, pepper, and herbs until evenly coated.
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Roast on a baking sheet for 20–25 minutes, flipping halfway, until golden and tender.
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Finish: Drizzle a little extra oil or lemon juice before serving.
Roasted Brussels Sprouts
With Balsamic Vinegar
- 1 lb (450g) Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- Salt and pepper to taste
- 2 tbsp Epiphany balsamic vinegar
- 1 tbsp honey or maple syrup (optional, for sweetness)
- 1-2 garlic cloves, minced (optional for extra flavor)
- A pinch of red pepper flakes (optional for heat)
- Fresh herbs (like thyme or rosemary), optional for garnish
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Preheat your oven to 400°F (200°C).
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Trim the ends off the Brussels sprouts and remove any yellow or damaged outer leaves. Slice them in half lengthwise.
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In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper. You can also add the minced garlic at this stage if you're using it.
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Spread the Brussels sprouts out on a baking sheet in a single layer. Roast them in the preheated oven for 20-25 minutes, or until they are golden brown and crispy on the edges. Make sure to toss them halfway through for even cooking.
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Once the Brussels sprouts are done, remove them from the oven and transfer them to a serving bowl. Drizzle with the balsamic vinegar and toss to coat evenly. If desired, add a pinch of red pepper flakes for some heat or fresh herbs like thyme or rosemary for extra aroma.
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Serve immediately while they're warm and crispy!
Banana Cottage Cheese Ice Cream
With Balsamic Vinegar
- 15 oz cottage cheese (whole or low-fat)
- 4 tbsp honey
- 1 ripe banana
- 1 tbsp vanilla extract
- Epiphany Caramelized Balsamic Vinegar (for drizzle)
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Optional toppings:
- Fresh strawberries
- Granola
- Dark chocolate chips
- Nuts
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Blend
Add cottage cheese, honey, vanilla extract, and banana to a blender. Blend until smooth and creamy. -
Pour
Transfer the mixture into a glass container or loaf dish. -
Freeze
Freeze for 2–4 hours, depending on desired texture (soft-serve vs firm). -
Finish
Drizzle Epiphany Caramelized Balsamic Vinegar over the top. -
Top & Serve
Add your favorite toppings and enjoy immediately.
Garlic Chili Shrimp Skillet
With Garlic Grape Seed Oil
- 1 lb shrimp (peeled & deveined)
- 3 tbsp garlic grape seed oil
- ½ tsp chili flakes
- 2 tbsp lemon juice
- Salt to taste
- Parsley (optional)
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Heat the garlic oil in a skillet.
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Add chili flakes → bloom 30 sec.
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Add shrimp → cook 2–3 min per side.
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Finish with lemon juice + parsley.
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Oil carries garlic flavor without burning = key advantage.
Rosemary Steak with Warm Herb Oil
With Rosemary Grape Seed Oil
- 1 ribeye or NY strip
- Salt + pepper
- 2 tbsp rosemary grape seed oil
- 1 tbsp butter
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Season steak generously.
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Sear in hot pan (3–4 min per side).
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Baste with butter + rosemary oil in final minute.
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Rest, slice, and drizzle extra warm rosemary oil.
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Clean, bold, high-end flavor without complexity.