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Zoë Mock “Porchetta” with pickled onion and apple compote

Brought to you by Chef Sabrina Mancin This is my Latin take on the very British “fish and chips” which are usually accompanied with malt vinegar, tartar sauce or lemon.  In this case, I made a tangy vinegar sauce with lemon infused balsamic vinegar and red wine vinegar. For those of you who don’t know, Tostones are fried green plantains, really delicious and super traditional all over Latin America.  Check it out! Prep Time |  25 minutesCook Time |  1h25 minutes Ingredients “PORCHETTA” 1.5Kg = 3.5lbs Pork loin 90g = ½ cup White wine 30g = 1oz Kosher salt ¼ cup Zoë’s evoo with Tuscan herbs 2 cups chopped fresh herbs* 1 T Ground black pepper Twine COMPOTE 1ea =...

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Zoë Ionean Sunrise

Brought to you by Chef Sabrina Mancin Prep Time |  60 minutesCook Time |  30 minutes IngredientsMUFFINS 200g All purpose flour 3g Baking soda 2g Baking pwd. 75g Zoë’s Bio Extra virgin olive oil 6g = 1tsp. Vanilla extract 3g = ½ tsp. Orange extract 150g = 3/4 cup Sugar 25g Maple syrup 1 tsp. Salt 100g = 2 large Eggs 300g Ricotta (I use whole milk ricotta) 36g Orange juice 20g Orange zest 0.5g = ⅛ tsp. (pinch) Saffron threads STREUSEL 100g Almonds 100g All purpose flour 100g Sugar 100g Butter, cold STREUSEL Preheat the oven to 350F Toast the almonds for about 9-10 minutes.  Let them cool completely on the sheet tray you toasted them in, this will...

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Zoë Spring Yogurt Bowl

Brought to you by Chef Sabrina Mancin Prep Time |  10 minutesCook Time |  0 minutes Ingredients 200g = 7oz Plain Greek yogurt, 0% or 2% fat 50g = ¼ cup Pomegranate seeds (arils) 30g = 1/3 cup Pistachios, roasted, chopped Few berries of your choice Mint leaves 2 T of Zoë’s Petimezi cooked must Few drops of Zoë’s Extra Virgin Olive Oil Simply spread the yogurt in a bowl.  I like making little indents or designs with the spoon as I spread it so that the Petimezi lands heavier on some parts (a treat to the mouth!). Pour the Petimezi on top of the yogurt.   Dispose the toppings as you wish.  You can switch the nuts or type...

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Zoë Chimichurri

Brought to you by Shawn O'Donovan Prep Time |  15 minutesCook Time |  0 minutes Ingredients 1 Cup Italian Parsley  1/2 Cup Cilantro 1/2 Cup Zoë Extra Virgin Olive Oil 1/2 Cup Zoë Red Wine Vinegar 5 Cloves of Garlic 1 Tsp Dried Oregano 1 Tsp Cumin  1/4 Tsp Dillweed 1/2 Tsp Red Pepper Flakes 1/2 Tsp Salt 1/2 Tsp Black Pepper Finely Chop Parsley and Cilantro, mince garlic and combine in a bowl.  Stir in Extra Virgin Olive Oil and Red Wine Vinegar.  Add in all remaining dry ingredients and stir well.  Tip: I recommend letting the Chimichurri sit in the refrigerator for two hours prior to serving.  Check out Shawn from Poplar Smoke BBQ - Here

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Zoë Spicy Dark Chili Chocolate Ice Cream

Brought to you by Chef Sabrina Mancin Prep Time |  20 minutesCook Time |  0 minutes Ingredients 1370g Whole milk (3.5% fat) 55g Heavy cream (about 36% fat) 50g Zoë’s Chili extra virgin olive oil  280g Sugar 50g Honey 50g Skim milk powder 85g Cocoa powder (22-24% fat or the best quality you can find) 55g Dark chocolate (about 60-65%) 5g = 1 tsp. Pure vanilla extract Instructions In a metal or plastic bowl, combine all the dry ingredients and mix them well with a whisk or spatula. In a large container or pitcher, combine the liquid ingredients EXCEPT the chili evoo. Either with an immersion blender or in a regular blender, drizzle in the dry ingredients into the liquids...

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