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Lobster RollNothing says summer like a fresh lobster roll. And while the Lobster Roll’s invention can be traced back to 1929 in New England, it’s popularity just keeps growing in the present! Our version is a spin on the classic, using a fresh aioli made with Colavita Olive Oil instead of the usual mayo.
Shrimp and GritsWhether you call them “grits” or “polenta”, stone-ground corn makes a creamy, cheesy and delicious base for sautéed shrimp. The origins of Shrimp and Grits can be traced to Africa, and in the United States, South Carolina has become its historical home. Our version uses our own Colavita olive oil and diced tomatoes for a full, savory flavor.
Creamy Scallops with PappardelleThis recipe for Creamy Scallops with Pappardelle is served in small, first course portions. Fresh scallops are sautéed until just crispy. Adding just a touch of cream, lemon juice, fresh herbs and, of course, Colavita pappardelle pasta will make you fall in love with pasta again. Pair Recipe with Creamy Scallops with Pappardelle with: Whole Roasted Sea Bass in Salt Similar Colavita Recipes: Scallop and Shrimp Scampi with Spinach Tagliatelle
Linguine with Lobster and Herbs
Whole Roasted Sea Bass in SaltThis recipe for Whole Roasted Sea Bass in Salt is the easiest, most flavorful way to prepare a delicate white fish like sea bass. Will it be too salty? NO! Trust us—this recipe will wow you. All you need is a little squeeze of lemon, and a drizzle of Colavita EVOO. Dinner is served. Pair Recipe with Whole Roasted Sea Bass in Salt with: No Churn Chocolate Olive Oil Ice Cream with Cherries Similar Colavita Recipes: Whole Roasted Branzino
Grilled Salmon with Fresh Herb Dressing
Portuguese Cod Fried BallsThis Portuguese Cod Fried Balls recipe is a favorite of our Human Resources Director, Terry R. Her mom cooks these every Christmas. She says it's always a treat to spend that extra time with her preparing each and every little fritter - she always said each one is special and different. This dish is so delicious and light and is served at all “Portuguese” special occasions whether it is a wedding or a first communion. If soaking a traditional salted cod isn’t your thing, you substitute fresh cod. We used our Portuguese Extra Virgin Olive Oil to fry these little gems - it stays true to the recipe’s ethnic roots! And don’t worry about frying the Portuguese Cod Fried Balls in olive oil: the fry temperature of 375 is well below the smoke point. Pair Recipe with Portuguese Cod Fried Balls with: Warm Lentil Salad with Spinach, Walnuts and Apple Similar Colavita Recipes: Shrimp Cakes with Sweet Hot Aïoli
Crispy Skate with Fried Capers
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