Please enjoy Chef Maria's recipes and some other guest Chef's from our Chef Demo Hour cooking demonstrations from 1pm-2pm, every Wednesday at our Encinitas location! 

If you have yet to attend one of these cooking demos, don't forget to sign up to receive our enewsletter where we send out the menu the week of the demo's so you can reserve your spot to attend. SPACE IS LIMITED but stay tuned...we will be scheduling more cooking demos in the near future. Enjoy!

spicy grilled shrimp with roasted corn salad~

1 lb.  raw shrimp, cleaned

1 Tbsp. b&o fish taco seasoning(more or less to taste)

2 Tbsp. b&o med blend evoo

3 ears fresh corn on the cob, roasted

1 sweet onion, chopped and caramelized

1 red bell pepper, diced and roasted

1 bunch cilantro, chopped

3 green onions, sliced thin

1/4 cup b&o key lime white balsamic vinegar

1/4 cup b&o baklouti chili fused evoo

S&P to taste

Toss shrimp with seasoning and evoo and let sit. Prep and cook all veggies and set aside to cool. In a large bowl, cut corn off cob. Add in cooled peppers, onions, cilantro and green onions. In a smaller bowl, whisk together evoo, balsamic, s/p. Toss dressing with salad ingredients. Preheat grill or pan until hot. Add shrimp and cook until done. Place corn salad on a serving platter and top with hot shrimp. Serve at once. Also delicious in a warmed corn tortilla with a slice of avocado or on top of shredded romaine and arugula as a main dish salad.

key lime balsamic cooler~ 

1 can frozen lemonade

1 cup water

4 Tbsp. b&o key lime balsamic vinegar

1 bottle sparkling water

In a 2 quart pitcher, dilute lemonade with water and balsamic. Add in sparkling water and chill. Serve over ice with a salted or sugared rim and a citrus wheel.

No churn Chocolate Ice Cream w/ Habanero Salted Shortbread~

ice cream~

2 cups whipping cream

14 oz. condensed milk

1/2 cup good quality cocoa powder

1/4 tsp salt

1 tsp pure vanilla extract

In a large chilled bowl, whip cream to soft peaks. In another bowl, combine remaining ingredients and then gently add to whipped cream until fully combined. Place mixture in a loaf or shallow pan and place covered in freezer for about two hours or until fully set. Serve as you desire or with habanero salted shortbread~

habanero salted shortbread~

1 cup butter, softened

1/2 cup sugar

1/4 cup brown sugar

1/2 tsp vanilla bean powder (or 1 tsp vanilla extract)

1/2 tsp kosher salt

2 cups sifted all-purpose flour

1 cup good quality chocolate chips, melted

1/4 cup b&o marcona almonds, finely chopped

b&o habanero sea salt

Preheat oven to 325 degrees.

In a large mixing bowl, beat butter until light and fluffy, about 2 minutes. Add in sugars, vanilla bean powder and salt and beat for 1 minute. Add in flour and mix until well combined. Spread mixture with your fingers in a parchment lined 8x8 baker or 1/2 size sheet pan. Bake for 25-30 minutes until light golden brown. Remove from oven and cool for 5 minutes. Remove shortbread with parchment from pan and cut into desired shapes. Let cool completely. Dip shortbread into melted chocolate and sprinkle with almonds and habanero salt. Serve alongside chocolate ice cream. Savor and enjoy!~

Flatbread with Stone Fruit & Mozzarella di bufala~

1 large flatbread
1 jar "eat this" apricot & lavender preserves
assorted stone fruit (peach, nectarine, cherries, apricot)
1 Tbsp. b&o apricot balsamic
1 ball b&o mozzarella di bufala, sliced
1 Tbsp. b&o blood orange evoo
b&o Cyprus flake sea salt 

Slice fruit and place in small bowl. Add balsamic and let sit for about 10 minutes. 
Warm or toast flatbread if desired. Let cool and then spread with a generous amount of preserves. 
Top with macerated stone fruits, and then add sliced mozzarella. Drizzle with evoo and a sprinkle of sea salt. Slice in wedges and enjoy this decadent dish.

Focaccia with Olives, Rosemary & Cheese:

Bread Dough-

2 cups warm water + 1 tsp. honey

2 tsp. dry yeast

4 ½ - 5 cups AP or bread flour

2 tsp. Kosher or sea salt

2 Tbsp. b&o evoo

  • Combine water, honey and yeast in a large bowl. Let sit for 10 minutes until foamy.
  • Add in 4 cups flour, salt and evoo. Mix by hand and knead for 8 minutes, adding in flour as necessary. Or, using a mixer and a dough hook for about 7 minutes. Dough should be smooth and not sticky. Weigh out 8 oz. dough balls onto greased parchment. Cover and let rise in refrigerator until ready to use.


Bread dough (3 balls per ½ sheet pan)

1 Tbsp. b&o Rosemary evoo

1 Tbsp. Steak, Chop & Roast Rub, mixed in with 1 Tbsp. b&o Mediterranean evoo.

½ cup fresh grated Parmigiano Reggiano

¼ cup Casina Rosa Mixed Olive Salad, pitted and rough chopped

2 Tbsp. Frantoio Borettane onion, rough chopped

1 tsp. b&o Cyprus Flake sea salt

  • Preheat oven to 425F.
  • Lightly oil sheet pan with 1 tsp. Med. Blend evoo. Bring dough to room temperature and roll out or spread in pan with your hands.
  • Brush with rosemary evoo, press herb rub into dough, sprinkle with Parm, press olives and onions into bread dough. Top with sea salt.
  • Bake for 20-25 minutes until puffed and golden brown. Do not overbake.
  • Let cool and then cut into desired size. Serve as is, on a cheese board, with summer tomatoes or just with a nice bowl of homemade marinara and dunk.

Couscous Salad with Roasted Pepper & Preserved Lemon

1 ½ cups Israeli couscous

  • Cook per package directions. Drain and set aside.


2 cups Flavor Chef Chicken Bone Broth

1 ½ cups couscous

  • Bring broth to a boil, add couscous and turn off heat. Cover and set aside.


2 T. b&o Sherry vinegar

2tsp. good Dijon mustard (available at b&o)

1 clove minced garlic

½ tsp. each of salt and pepper

2/3 cup b&o Mediterranean Blend EVOO

  • Whisk together all ingredients in a bowl. Set aside.


3 peppers cleaned and sliced into thin strips.

  • Roast at 450F until nice and caramelized.

1 bunch each of parsley, and cilantro, chopped

3 green onion, sliced thin

2 ½ T. preserved lemon, rind only, finely diced

1 cup b&o Roasted tomatoes, diced

1 jar b&o Dukkah

3 bunches endive leaves

  • Once cool, add both couscous to large bowl. Add in roasted peppers, hers, onion, preserved lemon and tomatoes. Toss gently.
  • Add vinaigrette and toss to combine flavors.
  • Place desired amount in small bowls, top with a sprinkle of Dukkah and a few endive leaves.
  • Enjoy with any grilled meat or fish and a few fun friends.

Blood Orange evoo cake 

1 ¾  cup all purpose flour

1 tsp baking soda

1 cup sugar

½ tsp salt

5 Tbsp. b&o Blood Orange evoo

1 Tbsp. dark chocolate balsamic vinegar

1 tsp vanilla (optional)

¾ cup water

¼ cup Eat This Orange Saffron & Cardamom Marmalade

  • Preheat oven to 350F.
  • In a large bowl combine and sift all dry ingredients together.
  • Add all premeasured wet ingredients to the flour mixture and whisk just until fully incorporated. Do not over mix cake batter.
  • Oil spray or butter a 9x9 square dish, add cake batter and bake for 30-35 minutes.

 Balsamic & Mascarpone Mousse –

2 - 8oz containers of mascarpone cream, softened at room temperature

1/3 cup powdered sugar

1 pint heavy whipping cream

1 ½ ounces each of b&o Dark Chocolate balsamic vinegar and Espresso balsamic vinegar

  • Whisk the dark chocolate and espresso balsamic with the mascarpone cream. Set aside.
  • In a large separate bowl, whisk the heavy cream and powdered sugar until soft peaks form. Fold in the balsamic mascarpone with a spatula until fully incorporated. 

Sauteed Greens with Pan Seared Tomatoes and Fromage 

2 lbs            Spinach, Kale or Chard, washed, dried and roughly chopped
¼ cup          b&o Mediterranean Blend premium evoo
12 cloves     Garlic, rough chopped or sliced
1 tsp            Red Chili flake
                    Cyprus Flake Sea Salt and Pepper, to taste
1 Tbsp         Single-Varietal premium extra-virgin olive oil
1 pint           Fresh Heirloom or grape tomatoes
1-2 Tbsp      Black Currant 18yr Aged Balsamic (Modena)
7 oz round   Burrata di Bufala(available at B&O Encinitas)
1                  Baguette
  • Place olive oil in a large skillet or sauté pan. Add garlic & sauté until garlic is fragrant.
  • Add chopped greens & cook until greens are soft and garlic is cooked.
  • Season with chili flake, salt & pepper.
  • While greens are cooking, heat a smaller skillet on high heat.
  • Add 1T evoo to skillet.  Once evoo shimmers, add tomatoes & cook quickly until charred.  Do not overcook.
  • Remove from heat and add balsamic.  Swirl to coat tomatoes.
  • Place greens on a serving platter, top with tomatoes and add nice slices of the burrata di bufala or cheese of choice. Mt Tam from Cowgirl Creamery works beautifully here as well.
  • Sprinkle with Cypress Flake sea salt.
  • Serve at once with warm, crusty baguette and a lovely red wine.  Top baguette slices with greens, tomatoes & cheese.  Add additional evoo if you must.   

    Chef Maria’s Pork Belly Sliders w/Roasted Pepper Aioli & Pickled Onion Slaw

    2lb pork belly
    b&o fish taco seasoning
    1 cup good quality mayonnaise
    1 jar Frantoio roasted pepper paste
    1Tbsp b&o Chipotle evoo
    1 bunch of chives, finely chopped
    1 jar Pernicious Pickles pickled onions, chopped
    1 small red cabbage, finely shredded
    1Tbsp b&o Mediterranean evoo
    1Tbsp b&o White balsamic vinegar
    1 package of Hawaiian sweet rolls
    • Slowly roast pork belly slab, loosely tented in foil, in 225F oven for 4-6 hours. Remove from oven and let cool. Slice into ½” thick slices and sprinkle with fish taco seasoning. Brown in cast iron skillet until crispy. Drain & set aside.
    • Blend 1 cup mayo with 2-3Tbsp pepper paste, 1 Tbsp. chipotle evoo and 2Tbsp chopped chives. Refrigerate until ready to use.
    • Chop onions and add to cabbage with evoo, white balsamic vinegar, and salt & pepper to taste.
    • Assemble sliders on roll, layering aioli, pork belly, and slaw. Garnish with a skewer.

    Roasted Potato & Green Bean Salad


    1-1/2 lbs. potatoes (Yukon gold, red, purple, similar in size or cut

    2 T. b&o Basil evoo

    salt & pepper to taste

    ½ lb. green beans, blanched

    1 jar b&o borettane onions

    1 small red onion, sliced thin

    ½ lb. pecorino toscano, cut into ½” cubes

    1 jar b&o frantoio pesto

    • Preheat oven to 450F. Take clean & dry potatoes, toss them with basil evoo, salt & pepper. Place on sheet pan and roast until fork tender and golden brown, about 15-20 minutes, depending on size.
    • While potatoes are roasting, bring a pot of salted water to a boil and throw in green beans and blanch for 2-3 minutes. Immediately remove and place in an ice bath. Drain and set aside.
    • Quarter half a jar’s worth of the borettane onions and set aside.
    • Place roasted potatoes, green beans, both onions and pecorino toscano in a large bowl. Add jar of basil pesto and toss gently to combine all ingredients.

    Sesame Soba Noodle Bowl

    8 ounce package soba noodles

    1/4 cup soy sauce

    2 T brown sugar

    3 cloves of garlic, minced

    2 T b&o tangerine balsamic

    2 T b&o roasted sesame oil

    1/4 cup b&o Chiquitita evoo

    1 T b&o Harissa evoo

    1 carrot &1 red pepper, julienned

    1 cucumber, sliced thin

    2-3 green onions, bias sliced

    Sesame seeds

    Chopped peanuts

    Basil leaf

    • Cook soba noodles according to package directions, rinse or shock in an ice bath, and set aside in a large bowl.
    • In another bowl, whisk together next seven ingredients (soy sauce through harissa evoo). Set aside.
    • Prep all veggies while noodles are cooking. Add veggies and dressing to noodles. Toss gently and garnish with sesame seed, peanuts and basil leaf.

    Serve as is or alongside a favorite grilled item. Enjoy! 

    Tangerine Balsamic Sauce/Marinade:

    1 T honey

    2 T b&o tangerine balsamic

    1 T soy sauce

    1 T b&o roasted sesame oil

    Orange zest

    One knob of ginger, grated

    • Mix all ingredients together in a bowl or blender and set aside until ready to use. Works perfect with any poultry, meat or shellfish.