Black Garlic Balsamic Glazed Chicken Thighs

Preheat the oven to 400°F (200°C). Pat the chicken thighs dry and season both sides with salt and pepper.
In a small bowl, whisk together the black garlic balsamic, soy sauce, honey, minced garlic, and thyme to make the glaze.
In an oven-safe skillet, heat olive oil over medium-high heat. Sear the chicken thighs skin-side down for 4–5 minutes until golden brown.
Flip the chicken over, pour the glaze evenly over the top, and spoon some over each piece.
Transfer the skillet to the oven and roast for 20–25 minutes, basting once or twice with the pan sauce, until the chicken reaches 165°F internally.
Let rest 5 minutes before serving. Spoon remaining pan sauce over the top and serve hot.

Spicy Parm-Garlic Linguine with Crispy Breadcrumbs

Cook the pasta in salted boiling water until al dente. Reserve 1/2 cup of pasta water before draining.
While the pasta cooks, toast the breadcrumbs:
- In a skillet, heat 1 tbsp of the Spicy Parmesan Garlic EVOO over medium heat.
- Add breadcrumbs and toast, stirring often, until golden brown.
- Remove from heat and mix with lemon zest and a pinch of salt. Set aside.

In the same skillet, heat remaining 3 tbsp of EVOO. Add the sliced garlic and red pepper flakes (if using).
- Sauté for 1–2 minutes, until fragrant but not browned.

Add the drained pasta to the skillet with a splash of pasta water.
- Toss to coat, then stir in lemon juice, grated Parmesan, and black pepper.

Remove from heat, toss in chopped parsley, and top each serving with crispy lemon breadcrumbs.

For a richer finish, drizzle an extra teaspoon of the infused olive oil over each plated dish just before serving.

Boil the potatoes in a large pot of salted water for 15–20 minutes, or until fork-tender.
Drain the potatoes well and return them to the pot.
- Let them sit off heat for 2–3 minutes to release steam.

Mash the potatoes using a potato masher or ricer.
While the potatoes are hot, stir in the Kensington Truffle Butter, milk, and extra butter if using.
Season with salt and black pepper to taste.
Garnish with chopped chives or parsley and serve warm.

Pairs beautifully with roasted meats, pan-seared mushrooms, or even grilled asparagus. Add a drizzle of truffle oil on top for extra aroma.

Divide the beef into 4 equal portions (about 4 oz each). Roll into loose balls. Season with salt and pepper.
Heat a cast iron or stainless skillet over medium-high. Add oil.
When hot, place 1 or 2 meatballs in the pan and smash flat using a metal spatula or burger press.
- Press hard for that crispy edge. Cook 2–3 mins.

Flip, top with cheese, and cook 1–2 more minutes. Remove and repeat with remaining patties.
Toast the buns in butter or directly in the pan.
Assemble burgers: bun, smash patty with melted cheddar, a generous spoonful of Extra Hot Pepper Relish, red onions, and any extras.

If you want to double the heat, add a spoonful of relish directly into the raw ground beef before forming the balls.

For the Salad:

For the Dressing:

Make the dressing: In a small bowl or jar, whisk together pear balsamic, olive oil, mustard, honey, salt, and pepper until smooth and emulsified. Set aside.
In a large mixing bowl, toss the arugula with half the dressing to lightly coat.
Arrange dressed arugula on plates or a serving platter.
Top with sliced pear, goat cheese crumbles, walnuts, and red onion.
Drizzle remaining dressing over the top before serving.

Pairs beautifully with roasted chicken, grilled salmon, or a crusty slice of sourdough and a chilled glass of sauvignon blanc.