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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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Zoë Vinegar Peach Soda

Brought to you by Chef Sabrina Mancin Vinegar?  Yes!  Don’t you add lemon or lime to your water?  Well, this peach infused white balsamic vinegar from Zoe Olive Oil is sweet with peach flavor and has just the right amount of acidity to transform plain sparkling water into a super refreshing peach soda! Prep Time |  5 minutesCook Time |  0 minutes Ingredients Yield: this recipe is per cup of water so just multiply accordingly 4 tsp Zoe’s Peach infused white balsamic vinegar 1 cup Very cold sparkling water Optional: frozen peaches to decorate and float in the glasses.  Note: I don’t like ice in my sparkling water but by all means add some if it’s a very hot day....

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Zoë Fish & Toastones

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 |  35 minutes Ingredients Fish 500g = 18oz Fresh cod or halibut 225g + 112g = 1 cup + ½ cup All purpose flour  1 ½ cups Pilsner Beer (or any light beer) 2 tsp salt Oil for frying (canola or peanut)...

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Petimezi Soy Glazed Salmon

Petimezi Soy Glazed Salmon: Recipe makes 2 portions. Ingredients: - 2 salmon filets (around 280 g each) - ¼ cup Petimezi, Zoe grape syrup - 1 Tbsp soy sauce - 1 Tbsp Dijon mustard - fresh ground Zoe beech wood salt - fresh ground pepper Serve with: - brown rice (½ cup measured before cooking) - broccoli florets (roasted or steamed) Directions: Preheat oven to 425°F.  Line a small baking tray with parchment paper or aluminum foil. Place salmon filets on tray. Whisk together Petimezi grape syrup, soy sauce, and Dijon mustard. Spoon half the glaze over the salmon filets, and save the other half for serving. Bake the salmon for 20 minutes in preheat oven. In that time, prepare...

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