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.
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!
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.