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• 2 large eggs, at room temperature

• 1 tsp Roasted Garlic Sea Salt or Habanero Sea Salt

• 3 Tbsp Parmesan Asiago Dipper

• ½  tsp Fresh Ground Black Pepper

• 2 Tbsp Series 4 White Balsamic Vinegar

• 2 tsp Mustard

• ½ cup Garlic & Herb EV Olive Oil

• ½ cup Grape seed Oil

• ¼ cup Parmesan Cheese, grated

• 2 tsp Worcestershire Sauce

In a food processor or blender, on low speed, combine the eggs, sea salt, lemon juice, and mustard, processing until well combined. While still processing, slowly add the garlic and herb olive oil and grape seed oil in a steady stream to create an emulsification.Pulse in the cheese and Worcestershire. Taste and season with salt and pepper to your liking.Toss with crisp romaine and croutons for a Caesar like salad, pasta and veggies for a delicious side dish, or spoon over chicken or seafood to make it a meal. Serves 4-6

Striped Bass Baked in Parchment

Carlo Cavallo’s pleasing entrée is cooked with Kalamata olives and extra virgin olive oil. You can’t go wrong with this robust favorite.

• 4 pieces of parchment 18 x 18 inches (aluminum foil can be substituted)

• 4 striped bass, whole, 1 1/2 pound each (cleaned and scaled; 2 pounds of fillets can be substituted for the whole fish) Salt and pepper to taste

• 8 cloves garlic

• 4 sprigs fresh thyme

• 3 lemons

• 1/2 cup pitted Kalamata olives

• 1 basket of heirloom cherry tomatoes

• 4 baby artichokes, cleaned, trimmed, and quartered

• (you can substitute artichoke hearts)

• 1 fennel bulb, thinly sliced

• 1/2 cup white wine

• 1/4 cup lemon juice

• 1/4 bunch of chopped Italian parsley

• 1/4 cup extra virgin olive oil

Preheat oven to 450 degrees. Start by folding the parchment paper in half; open it up like a book. In the center of the right side, place the bass and salt and pepper the cavity. Stuff each bass with two cloves garlic, thyme sprig, and lemon slices. Top each bass with Kalamata olives, tomatoes, artichokes, and fennel. Drizzle with white wine and fold the parchment by closing it like a book. Pinch and roll the edges in until you get a calzone-shaped parchment that is sealed. Place in the oven and bake for at least 20 minutes or until the parchment turns a toasted color. In a small bowl, add the lemon juice and parsley. Slowly whisk in the extra virgin olive oil until an infusion forms. Add salt and pepper to taste. Remove the fish from the oven and serve immediately. Take the fish out of parchment and place on plate, drizzle the fish with olive oil and lemon infusion Place the vegetable topping on plate. Serves four.