2 C All Purpose Flour 

¾ tsp Baking Powder 

¾ tsp Baking Soda 

1 tsp Cinnamon 

1 tsp Kosher Salt 

1 ½ C Granulated Sugar 

¾ C Blood Orange Olive Oil 

1 tsp Vanilla Extract 

2 Eggs 

2 ½ C Zucchini, Grated 

DIRECTIONS

1. 1. Line a 5×11” loaf pan with parchment paper
   2. In large bowl combine flour, baking powder, baking soda, cinnamon, and salt 
   3. In a separate large bowl whisk together sugar, oil, vanilla, and eggs 
   4. Add zucchini to flour mixture and toss by hand until evenly coated  
   5. Pour wet ingredients into flour mixture and stir to combine. Pour batter into prepared loaf pan and bake at 350 degrees for 45 minutes. Bread is done when a cake tester or wooden skewer comes out clean! 

Featured in our Il Pranzo Experience, this marinara is soon to be your go-to staple.

5# Roma Tomatoes (or substitute for 2 cans crushed San Marzano Tomatoes) 

2 White Onions, diced 

5 Garlic Cloves 

¼ C RP Garlic Olive Oil 

¼ C RP Rosemary Olive Oil 

2 TBSP Fresh Rosemary 

2 TBSP Fresh Savory 

2 TBSP Fresh Thyme 

½ TBSP Smoked Paprika 

Salt & Pepper to taste 

DIRECTIONS

1. Score each fresh tomato with a small “X”  on the bottom. Bring a large pot of water to a boil. Place each tomato briefly in boiling water (about 30 seconds) and then immediately transfer to bowl of ice water. Once cool, peel each tomato and smash by hand. Set aside. 
2. In a large pot, heat olive oil over medium heat. Add onions and cook until tender, about 10 minutes. Add garlic, herbs, paprika, salt, and pepper and continue to cook until very aromatic. 
3. Add tomatoes and bring to a simmer. Allow to simmer over medium/low heat 3-5 hours until color has darkened and volume has reduced by 2/3 
4. Blend with an immersion blender or Vitamix and enjoy! 

230 g Butter, Room Temp 

240 g Brown Sugar 

200 g Granulated Sugar 

4 Eggs 

80 g Round Pond Blood Orange Olive Oil

400 g All Purpose Flour 

2 tsp Baking Powder 

½ tsp Baking Soda 

1 ½ tsp Cinnamon 

2 ½ tsp Kosher Salt 

450 g Carrots, Peeled and Grated 

DIRECTIONS

1. 1. Prep bundt cake molds by brushing with soft butter and dusting with flour 
   2. In the bowl of a stand mixer, cream together butter and sugars until fully combined and lighter in color, about 3 minutes 
   3. Add eggs to bowl and continue to mix. Scrape down sides of bowl with spatula. 
   4. With mixer running on low speed, slowly pour in the olive oil. Raise speed to high and mix for 5 minutes. 
   5. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, and salt. Add flour mixture to batter on low speed and mix until just combined. 
   6. Remove mixing bowl from machine and add grated carrots to batter. Mix by hand until evenly incorporated. 
   7. Fill prepared bundt molds with batter and bake at 350 degrees for 15 minutes.