Appetizers and Meals


Bacon Jam Grilled Cheese 




  • 8 slices artisan crusty bread, about 1/2-inch thick
  • 5 to 6 tablespoons unsalted butter, softened
  • ½ c Terrapin Ridge Farms Hot Pepper Bacon Jam
  • 4 - 6 slices American Cheese
  • 4 slices Provolone Cheese


Spread each of the 8 slices of bread with butter. Place four of the slices on a non-stick skillet over medium-high heat. Top each slice of bread with a slice of American Cheese and a slice of Provolone Cheese. Spread the remaining 4 slices of bread with 1/2 tablespoon of Terrapin Ridge Farms Hot Pepper Bacon Jam. Place on top of the bread in the skillet, butter side on the outside. Grill each side until the bread is toasted and the cheese is melted.

ChaCha's Chipotle Chili


  • 1lb ground beef or turkey
  • 4 Tsp Riverfront Chipotle Extra Virgin Olive Oil
  • 2 medium onions diced finely
  • 1 green bell pepper diced
  • 1 can of Rotel
  • 1 - 16 oz can of tomato sauce
  • 1 Tsp of fresh minced garlic
  • 2 Tsp of cumin
  • 2 Tsp of chili powder
  • 1 Tsp of salt
  • 1 Tsp of black ground pepper
  • 1/2 tsp of cayenne pepper
  • 1 Tsp chipotle powder
  • 1 - 14 oz can of kidney beans
  • 1 - 14 oz can of black beans
  • 1 bottle of beer


Saute' onions and green peppers in EVOO. Before finishing, add garlic, set aside.

In the same skillet, brown your beef/turkey. In a mixing bowl, combine all other ingredients.

Dump everything in a crock-pot and simmer low for at least 2 hours. Feel free to drizzle more chipotle EVOO before serving. 

Toppings include: Cheese, sour cream, guacamole, olives, lettuce, cornbread chunks, diced tomatoes, salsa and tortilla strips.
Baked Gorgonzola Puffs 

Makes 12 puffs (Serves 4 as an appetizer)

Ingredients/What you will need: 

  • 1 Sheet puff pastry (store-bought is fine)
  • 2 tbsp fruity, robust Riverfront EVOO
  • 1 cup crumbled Gorgonzola
  • 1/2 cup chopped walnuts
  • 1 Tbsp chopped fresh rosemary leaves
  • 2 Tbsp  Riverfront Bordeaux Cherry Dark Balsamic Vinegar
  • Cracked black pepper


  • Preheat Oven to 350*F
  • Roll out the pastry to 1/4 inch thick square. Using a pizza cutter, trim the edges of the pastry,if necessary and cut it into 12 squares.
  • Brush each square with Extra Virgin Olive Oil
  • Place each square, olive oil side down, into a muffin tin and gently shape so that the corners are poking up and the bottom pressed down.
  • Divide the Gorgonzola evenly between the pastry cups and top with a sprinkle of walnuts and fresh rosemary.
  • Drizzle with the Bordeaux Cherry Dark Balsamic Vinegar and sprinkle with cracked pepper.
  • Bake for 10-12 minutes until the pastry has puffed up and is golden brown. Serve immediately. 

Source: Olive Oil and Vinegar Lover Cookbook
Lunchtime Jar Salad   

The key to jar salads is simple: it's all about how you pack the jar. If you put the crisp veggies, nuts and dressing in the bottom, it creates a natural barrier between the lettuce and the dressing, so the lettuce doesn't come in contact with the  lettuce until you shake the jar when you are ready to eat. You can easily put a few of these together and put them in the fridge to grab and go in the morning, or for a snack after work.  The blood orange poppy seed dressing is perfect for this salad, but it is also great drizzled over grilled peaches or even served with a ginger snap. 

Dressing Ingredients (makes 1 cup):

  • 1/2 cup greek yogurt
  • 1/4 cup Blood Orange Fused Olive Oil
  • 2 Tbsp Mango Balsamic Vinegar
  • 2 Tbsp Honey
  • 2 Tsp grainy Dijon mustard
  • 1 tsp minced shallot
  • 1/4 tsp salt

(for those who don't like Mango, use any Riverfront Balsamic Vinegar)

For salad dressing, whisk together all ingredients in a small bowl, or place them all in a mason jar and shake very well. This dressing will keep well in an airtight jar ( minus the poppy seeds) in the fridge for up to 3 days. wash and pat dry the spinach, and tear it gently into bite-sized pieces. 

Pour the dressing into the jar. Place the walnuts, then the cranberries and the sunflower seeds, then the carrots and the bell peppers in the jar. Top with the spinach and poppy seeds, then put the lid on tight. 

When you are ready to eat, shake the jar really well so the dressing coats the leaves. Shake and enjoy!


  • 1 cup baby spinach
  • 1/4 cup chopped walnuts
  • 2 Tbsp dried cranberries
  • 1 Tbsp sunflower seeds
  • 1/4 cup chopped carrots
  • 1/4 cup chopped red bell pepper
  • 1 Tbsp poppy seeds
Source: Olive Oil and Vinegar Lover Cookbook

Crispy Homemade Fries with Olive Oil

Here is our trick for perfect french fries cooking with extra virgin olive oil. Fry them twice.

  • Start with Russet or baking potatoes. These potatoes have a nice starchy texture and make better fries than waxier potatoes.
  • If you like, peel the potatoes.
  • Cut the potatoes into the shape you like.
  • Soak the cut potatoes in a bowl of cold water. Soaking keeps the potatoes from sticking together and helps create a crispy exterior. Soak for at least 1 hour in the refrigerator. Drain them before frying.
  • Get ready to fry. You can use a deep fryer if you have one, but we prefer a heavy bottom pot with a frying thermometer. Add the amount of olive oil needed to cover your potatoes and heat to 325° F. You can use extra virgin olive oil, or to save on cost, you can use refined olive oil or a combination.
  • For the first fry, the objective is to blanch the potatoes. Add the well-drained fries in batches. Fry each batch for around 3 minutes. They should not change color. Remove with a skimmer and let rest on a baking sheet lined with paper towels. The objective is not to drain the oil. You are cooling them.
  • For the second fry, heat the oil to 375° F. Fry the potatoes, again in batches, until golden brown.
  • Season with salt and serve hot with aioli for dipping.

The twice frying technique is endorsed by Martha Stewart and is used at national burger chains.
Springtime Strawberry Insalata Caprese
Strawberries and Basil make such a lovely match! 

Ingredients (serves 2-4):

  • 1 cup cherry-sized bocconcini cheese
  • 1 pint of small sweet strawberries, hulled and sliced
  • 2 Tbsp Riverfront's Traditional Dark Balsamic Vinegar
  • 2 Tbsp Riverfront's Basil infused Olive oil
  • 10-15 large fresh basil leaves
  • Sea salt
  • Ground black pepper


In a large bowl, toss the bocconcini cheese with the strawberries, drizzle with the balsamic and olive oil, and top with basil leaves. Season to taste with salt and pepper. 

For a fun appetizer, thread a toothpick with 1 strawberry, 1 basil leaf, and 1 piece of bocconcini. Arrange on a plate and drizzle with olive oil and balsamic. Sprinkle with salt and pepper to taste.  

Source: Olive Oil and Vinegar Lover Cookbook
By: Emily Lycopolus
Riverfront Italian Chex Mix