The Classy Cruet
Olive Oils & Vinegars

Taste the difference!

From Our Kitchen

Whether you're on the hunt for a great recipie or looking for healthy cooking tips, you can find them right here in our kitchen. Find delicious meals in our cookbook, or learn about the what's what of Mediteranean cooking in Kaye's Kitchen.

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Chicken and Zucchini Noodles with Cauliflower Alfredo Sauce

Posted on September 24, 2019 at 5:00 PM

This delicious recipe is from a recent Flavored Fork Cooking Demonstration that took place at our store!


  • 3 zucchinis, ends trimmed
  • 3 tablespoons Sweet Butter Olive Oil , divided
  • 2 boneless, skinless chicken breats, chopped into cubes
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1 teaspoon freshly ground black pepper, plus more to taste
  • 3 cloves garlic, minced
  • Florets from 1 head of cauliflower
  • 1/2 tablespoon Sweet Butter Olive Oil
  • 1 teaspoon minced garlic
  • 1/2 cup milk
  • 1/3 cup grated parmesan cheese (optional)


Using a spiralizer, turn the zucchini into thin noodles.

Add 1 tablespoon Sweet Butter Olive Oil and zucchini noodles to a pan over medium high heat. Sauté the noodles for about 2 minutes, just until al dente. Remove the noodles from the pan and place in a bowl, covered to keep warm.

Add 2 tablespoons of Sweet Butter Olive Oil in the same pan over medium heat. Once the pan is warm, add the chicken, salt, pepper, and garlic and cook until the garlic is beginning to brown and the chicken is cooked through, about 7 minutes. Remove the chicken from the pan and place in the bowl with noodles, covered to keep warm.

Cauliflower Alfredo Sauce:

Bring a pot of water to a boil and add the cauliflower florets to the water. Let the florets cook until fork-tender, about 8 minutes. Drain but reserve 1 cup of boiled water. Remove the florets to a plate and cover with foil to keep them warm.

Return the cauliflower pot to the stove and add the butter and garlic. Cook until the garlic has a sweet smell, not browned (usually around only 30 seconds or so).

Return the cauliflower florets to the pot with the garlic and butter. Add one cup of previously boiled water, the milk, salt and pepper, and blend with an emersion blender for a few minutes until the sauce is completely smooth.

(If you do not have an emmersion blender, you can add the ingredients to a blender instead; just make sure your lid is on tight).

Add more liquid if you like the sauce to be thinner.

If you would like to add cheese, add it now and mix together with a spoon until the cheese is completely melted.

Place your zoodles and chicken and top with the cauliflower sauce.


Strawberry Cucumber Salad

Posted on September 24, 2019 at 4:55 PM


  • 1/3 cup balsamic vinegar
  • 1 large English cucumber shaved using a vegetable peeler or mandolin
  • 1 1/2 cups strawberries hulled, finely diced
  • 2 tablesppons sliced almonds toasted
  • Salt and pepper to taste
  • 2 tablespoons chevre if desired


Heat the balsamic vinegar over medium high heat until has reduced to a thick syrup, about 5-7 minutes.

Place the cucumber on a plate, top with strawberries, almonds, and chevre (if using) and season with salt and pepper to taste.


Servings: 2
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes

Cauliflower Fried Rice

Posted on September 24, 2019 at 4:45 PM

This delicious recipe is from a recent Flavored Fork Cooking Demonstration that took place at our store!


  • 1/4 teaspoon salt
  • 1 cup chopped scallions, light and green parts separated (at least 5 scallions)
  • 3 garlic cloves, minced
  • 1 tablespoon ginger powder
  • 1 two pound head of cauliflower (or 2-lbs "ready to cook" cauliflower)
  • 3 tablespoons coconut aminos
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon sugar (optional)
  • 1/2 teaspoon Chinese Five-Spice
  • 1 cup frozen peas and carrots
  • 1 teaspoon rice vinegar
  • 2 tablespoons Toasted Sesame Oil
  • 1/4 cup chopped cashews or peanuts (optional)

Grate cauliflower in a food processor or using a cheese grater. Set aside. (Skip this step if using "ready to cook" cauliflower rice).

Add 2 tablespoons of Toasted Sesame Oil to the pan and set over medium heat. Add the light scallions, garlic, and ginger powder and cook, stirring often, until softened but not browned, about 3 to 4 minutes.

Add the grated cauliflower, 3 tablespoons of the coconut aminos, red pepper flakes, sugar (optional), Chinese Five-Spice and 1/4 teaspoon salt. Cook, stirring often, for about 3 minutes.

Add the peas and carrots and continue cooking until the cauliflower "rice" is tender-crisp and the vegetables are warmed through, about 2-3 minutes.

Stir in the rice vinegar and dark green scallions. Taste and adjust seasoning. Serve hot. Garnish with cashews or peanuts, if desired.


Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes




Spaghetti Squash Chicken Chow Mein

Posted on September 24, 2019 at 4:30 PM

This delicious recipe is from a recent Flavored Fork Cooking Demonstration that took place at our store!


  • 2 tablespoons Toasted Sesame Oil
  • 1 large skinless, boneless chicken breast
  • 1 large spaghetti squash
  • 1/4 cup coconut aminos
  • 3 cloves garlic, minced
  • 1/2 tablespoon coconut sugar (or Stevia)
  • 2 teaspoon ginger powder
  • 1/4 teaspoon white pepper (or black pepper)
  • 1 onion, diced
  • 3 stalks celery, sliced diagonally
  • 2 cups coleslaw mix (shredded cabbage and carrots) *Note: 2 cups = 1 bag

Cut spaghetti squash in half, length-wise and scoop out seeds. Lay skin side up in a 13x9" Pyrex and pour 1/2" of water in the bottom of the pan.

Bake at 400° for 30-40 minutes, until flesh is very tender.

Once done, scoop out flesh with a fork so that it breaks apart into strings; set aside.

In a small bowl, whisk together coconut aminos, garlic, sugar, ginger and pepper; set aside.

Heat Sesame Oil in a large skillet over medium high heat. Place chicken breat in pan and cook through, about 8 minutes. Remove chicken from skillet and let rest 5 minutes and then shred.

Wipe skillet clean and heat Sesame Oil over the medium heat. Add onion and celery and cook, stirring often, until tender, about 5 minutes. Stir in cabbage until heated through, about 1 minute.

Stir in spaghetti squash and sauce mixture until well combined, about 2 minutes.

Serve immediately.

Notes: We eliminated a great deal of sodium by using coconut aminos rather than soy sauce. We also cut down sugar by replacing the recommended 1 tablespoon of sugar with only 1/2 tablespoon.


Servings: 3
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 70 minutes

Balsamic Strawberries

Posted on July 25, 2019 at 8:00 PM

Serve over your favorite ice cream!


  • 8 cups strawberries, diced
  • 5 tablespoons balsamic vinegar*
  • 2 tablespoons of sugar
  • 1/4 teaspoon freshly ground black pepper
  • Vanilla ice cream
  • Freshly grated lemon zest, for serving


Combine first four ingredients and refrigerate for at least two hours. Serve over icea cream and top with lemon zest!

*Experiment with a variety of balsamic vinegar flavors. This would be great with Coconut, Strawberry, Pineapple, and a host of others. Today I used the Chocolate di Torino Balsamic.