5-7 med potatoes (scrubbed &/or peeled)
2 med onions (quartered)
¼ - ½ C Pesto Oil
Salt & pepper to taste

Preheat oven to 450’ Place bit size potato wedges & onion in a large plastic container with cover. Add Pesto Oil, salt, pepper & oregano. Cover & shake to evenly coat vegetables. Empty into a 9x12 “brownie pan”. Bake for 20-25 min. Flip with spatula and bake 10-15 minutes. more. Also gr8 sprinkled with grated cheese & browned under broiler!

Try this recipe with: Garlic Oil, Mildly Spicy Garlic Oil, Hot & Spicy Garlic Oil, Roasted Garlic Oil, or BBQ Smoke Oil.



2 boneless chicken breasts
Garlic Oil
Seasoned bread crumbs

Rinse chicken breasts under cold water. Slice chicken lengthwise into thin cutlets. Dip into bread crumbs coating both sides. Set aside. Add enough Garlic Oil to cover bottom of frying pan (about ¼ inch deep). Heat oil on MED/HIGH. Add one small piece of cutlet to pan – when it starts to bubble & cook, your oil is hot enough. Fry cutlets 30-40 seconds. When edges turn white, flip and fry another 30-40 seconds! DO NOT over fry! Remove cutlets from pan and place on paper towel on a clean plate (Do not use the plate that held the raw chicken). Continue frying in same oil. Gr8 just the way they are or topped with spaghetti sauce and mozzarella.

Try this recipe with: Pesto Oil, Hot & Spicy Garlic Oil, Lemon Oil or Roasted Garlic Oil



(Serves 2) 4 pork chops (1/2” – 1” thick)
2-3 Tb Tuscany Sun (clear Balsamic Vinegar)
BBQ sauce

Rinse & drain pork chops. Place in zipper lock bag. Pour in Tuscany Sun. “Mush” bag to evenly coat chops. Let stand at room temperature for 10-20 minutes. Drain, then add your favorite BBQ sauce. Close bag & “mush”. Let stand another 10-15 minutes. (enough time to heat up the grill or preheat oven to 425’). Grill chops 5-8 minutes. each side depending on thickness. (Bake 15 minutes without turning). Test with knife. If meat appears pinkish – cook til meat looks “white”. Left overs (if you have any) make excellent BBQ pork sandwiches.



1 ½ lbs fresh sliced mushrooms
3-4 lrg sweet bell peppers
2 lrg onions (quartered)
Garlic Oil
1 sm can tomato sauce
¼ C red wine (optional)
Grated cheese
Salt & pepper to taste

Sauté mushrooms in Garlic Oil over medium heat to remove all water. Drain & set aside. Wash & cut peppers into 1 inch strips. Fry peppers & onions in Garlic Oil. Add mushrooms, tomato sauce & spices. Cover & simmer for 15 minutes. Add wine. Sprinkle with grated cheese. For a heartier dish, add cooked Italian sausage (whole or in chunks) before simmering.

Try this recipe with: Pesto Oil, Hot & Spicy Garlic Oil, Roasted Garlic Oil or Mildly Spicy Garlic Oil



1 eggplant, roughly chopped 1” thick
2 zucchini, sliced diagonally 1” slices
4 tomatoes, roughly chopped
2 onions, quartered
1 red pepper & 1 green pepper (hulled & roughly chopped)
¼ C Garlic Oil
1-2 Tbl Pesto Oil
Salt & pepper to taste
Grated cheese

Heat oils in frying pan over medium heat. Add onions. Cover & cook gently til onion is soft but not browned. Add peppers, zucchini, & eggplant. Cover & cook 15 minutes.stirring occasionally. Add tomatoes & spices. Cook covered for 10 minutes. Sprinkle with cheese. Gr8 with a warm loaf of Italian bread! Even add cooked Italian sausage!

Try this recipe with: Roasted Garlic Oil, Hot & Spicy Garlic Oil, or Mildly Spicy Garlic Oil



1 lb pizza dough
Garlic Oil, Mildly Spicy Garlic Oil, or Hot & Spicy Garlic Oil

Let dough reach room temperature. Coat cookie sheet with oil of your choice. Spread dough on cookie sheet. Brush dough with your oil of choice. Cover & let rise to double in thickness. Sprinkle with oregano, salt & pepper and top with grated cheese. Form sticks by indenting dough with edge of spatula. Preheat oven to 350’,  Bake 10+ minutes, or until cheese turns golden. GR8 with chili!