From the Blog

Asparagus & Cashew Stir-fry

Spicy Black Bean Soup

Sausage, Zucchini & Kale Soup


Vegetable Cobb Salad

Recipe provided by Chef Crusco Catering in Austin, TX.

Ingredients – Salad (8 servings)


  1. To make the Salad, add the Spinach and Arugula (mixed together) to a large plate or platter. Place the fanned out Avocados in the middle of the Platter.
  2. Place half the Cucumbers, Tomatoes, Beets, Walnuts and Mini Peppers on one side of the platter and the other half on the opposite end of the platter.
  3. Sprinkle the crumbled Goat Cheese all over the Salad.
  4. Dress with good EVOO and Con’ Olio Aged Balsamic Vinegar.
  5. Season with Sea Salt & Fresh Ground Pepper. Enjoy!