Cucina Aurora Rosemary and Oregano Infused Olive Oil


This 100% Italian rosemary and oregano infused olive oil by Cucina Aurora combines the subtle, light and mellow flavor of rosemary and oregano that just tastes like home. The meditative, peaceful qualities of rosemary and oregano will embrace you when you call on the quiet healing power of this herb-infused oil. Loaded with sacred rosemary, a favorite therapeutic herb of health and happiness for the ancient Greeks and Egyptians, and complimented by warm, peaceful energy of oregano, this oil is designed to allow you to slow down and relax, banishing stress and negative energy and embracing love and peace.

Cucina Aurora imports olive oil from Italy, Tuscany to be exact.For the herbs to flavor the oil to their high standards it takes roughly 2-3 weeks for the herbal infusion process to be completed. I’ve used infused oils before but this one stand out to me because it actually has pieces of rosemary in it, giving it a stronger and fresher taste. 

Cucina Aurora infused olive oils are made with all natural ingredients. They are GMO-free, gluten free and vegan. Cucina Aurora does not, never has and never will use artificial ingredients, or preservatives. Please note, although Cucina Aurora does not at this time process any gluten or wheat products, they are not a dedicated or certified gluten free facility.


This oil is flavorful yet subtle and can be combined with salads, or sauteed vegetables, or used as a spectacular starter for a chicken or vegetable soup stock. It is also excellent over roasted potatoes or chicken. 

Rosemary Oregano Potatoes
Serves 4
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  1. 2 1/2 lbs. Potatoes (redskin or Idaho)
  2. 4 Tbs. Cucina Aurora Rosemary Oregano Infused OliveOil
  3. 1 tsp. salt
  4. 1/4 tsp. black pepper
  5. 1/3 cup grated Parmesan cheese, optional
  1. Preheat oven to 350 degrees.
  2. Wash potatoes and cut into wedges.
  3. In large bowl, combine all ingredients except the cheese. Make sure the potatoes are evenly coated with the oil.
  4. Place in ovenproof baking dish, and cook uncovered for 30-40 minutes. Test potatoes for doneness.
  5. Sprinkle Parmesan cheese on potatoes and cook 5-10 more minutes until cheese is golden brown.
Gluten Free Boston and Beyond http://glutenfreebostonandbeyond.com/

Cucina Aurora oils are perfect at room temperature and should be stored with other cooking oils in your home; it should never be refrigerated. The infused oils have a shelf life of 1 year if they are not opened. Once opened, they are best if used in 6 months but may last longer.

These delicious artisanal infused olive oils are lovingly hand-made in the USA in Salem, New Hampshire and available in 12 oz glass bottle. 

Why should you buy Cucina Aurora Olive Oil?

Our owner, Dawn Hunt, AKA “The Kitchen Witch” starts every recipe with love and positive intentions. All of the recipes for Cucina Aurora’s products come right from her and have been thoroughly tested for the picky eater, the 5 minute meal maker, as well as the discerning chef.

It took many years for Dawn to perfect her Olive Oil infusions. She searched all over and tested many different types of oil from California, Spain and even Greece. But warmth and flavor of Italian olive oil was the perfect pairing for her fresh, authentic and delicious flavor infusions.

Unlike many oil infusions you may find, Cucina Aurora only uses 100% Olive Oil. Many other brands might use a combination of Canola, or Sunflower oil, Cucina Aurora NEVER uses oil blends. Not only do they love what they do, but they love our customers. They consider each and every customer family. 

You can purchase Cucina Aurora infused olive oils on Amazon for $19.99 (this includes free shipping). 

Disclaimer: I received one or more of the products mentioned above for free.  Regardless, I only recommend products or services I use personally and believe will be good for my readers.


Review: Gluten Sensitive Menu at City Table Restaurant

City Table is a casual, yet elegant restaurant located in the Back Bay, where you can enjoy breakfast, weekend brunch, lunch, dinner or late night snacks. The cozy space, tucked into the Lenox Hotel, is the perfect place to take refuge after a long day of shopping on Newbury Street, a great option for a date night, or an inviting hangout to have drinks with friends.Screen shot 2013-11-25 at 4.10.40 PM

Owned and operated by The Briar Group, City Table is one of three restaurants within the Group that offer a Gluten Sensitive Menu—the other two are Anthem Kitchen + Bar and MJ O’Connor’s. Click here for my review of MJ O’Connor’s and click here for my review of Anthem.

The Gluten Sensitive menu offers a nice selection of appetizers and entrées. It’s always nice when a restaurant offers a separate menu for gluten sensitivities; this certainly beats having to ask the server about every single menu item. On that note, the menu clearly states that the kitchen does not have a dedicated gluten free portion of the kitchen and cross contamination is possible. So please be advised.IMG_5283

The creative menu focuses on fresh, local ingredients and chef-inspired, regional touches. Whenever and wherever possible the chefs use organic, sustainable, or local products.

The inventive cocktail menu features unique drink creations as well as some popular classics. I opted for a good ole Margarita. It was delicious and not made with orange juice (thank you very much). It didn’t taste strong, but it certainly was.IMG_5274

Jeremy had the classic Moscow Mule, made with ketel one, ginger beer, bitters, and lime juice. We were both pleased with our drinks.

We shared the House Made Potato Chips ($6) as an appetizer. These were served warm with a truffle and chive dipping sauce. The chips were very good, crispy but not too greasy, and a perfect appetizer to share.

IMG_5276I had the Grilled Snapper ($27) with coconut rice, Thai red curry, and grilled corn salsa. The fish was cooked perfectly and had great flavor. We also really enjoyed the coconut rice. The Thai red curry sauce was super spicy. The corn salsa had way too much vinegar and was far too acidic.IMG_5277

Jeremy ordered the local pan roasted cod ($26), served with Wellfleet clams, pancetta, and braised white beans, in a shellfish broth. The flavors were well-balanced, but the cod was dry. The beans and cod pairing was weird also. The texture of the two together was strange and left a waxy sensation in your mouth. We thought the dish needed a more solid base, like pasta, risotto, or rice.IMG_5278

Overall we really enjoyed our dinning experience. We were both pleasantly surprised with the ambiance, which was much more upscale than I expected. We enjoyed the brightly lite, warm, and laid back ambiance of the dinning room. The meals, for the most part, were delicious, as were the drinks.IMG_5273

Disclaimer: I received this meal of charge, with the exception of gratuity. I was not paid for my review and all opinions are my own.

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Popchips Review! Perfect for healthy snacking & Sunday Football

Screen Shot 2013-11-24 at 2.35.59 PMPopchips are nothing like your typical potato chips. Popchips is a naturally delicious line of popped potato, popped tortilla and popped corn chips with all the flavor and half the fat of fried chips. The chips are not fried nor baked. Instead, they are popped using heat and pressure, which helps retain flavor and keep out the grease. You’ll never have to worry about greasy hands or too much salt.IMG_5397

Popchips have anywhere from 100 to 120 calories per serving. So not only are they a healthy snack, they actually taste great! They are light, crispy, crunchy, and full of flavor. The chips are not greasy at all and the texture was something between a kettle chip and a rice cake; very satisfying and make a perfect for Sunday football games! IMG_5453

Healthy snacking is very important to me. I can’t eat sugary snacks, and I don’t like anything too salty or too greasy. The more popular football-watching snacks are loaded with fat, sugar, and salt (think fried chicken wings, salty potato chips, pizza).  Last weekend I brought popchips over to watch the game with friends and they were a hit! Popchips taste great with my 7 Layer Dip!IMG_5457

Popchips potato come in many different flavors, including original, sour cream & onion, barbeque, sea salt & vinegar, sweet potato, Parmesan & garlic, jalapeño, chedder, salt & pepper, chili lime, and Thai sweet chili potato.

Since I love sweet potatoes in general, so I thought I would try these first. The Sweet Potato is my favorite. Not only do they taste great, there is only a slight hint of salt, which allowed me to enjoy the natural flavor of the sweet potato.

The barbeque was the most flavorful. I couldn’t get over the taste; it was exactly like eating a BBQ potato chip [but without all that grease and fat]. If you like BBQ flavor you will love this Popchip.

The Cheddar Popchip tasted so much like cheddar cheese, it was spot on. These had the slight sharpness of cheddar cheese, and paired with the potatoey Popchip.

Katy’s Kettle Corn is named after Katy Perry

Katy’s Kettle corn is made from simple ingredients.I like the pleasing mostly sweet and slightly salty flavor combination. The kettle corn chips have a hearty crunch that make it fun to snack on! IMG_5419Popchips have no artifical colors, preservatives, or flavors, and very little sodium in each chip. Popchips are not only gluten free, but they are also soy free, nut free, and certified Kosher. The only flavors that contain dairy are cheddar potato, katy’s kettle corn, and ranch and nacho cheese tortilla. These allergens are marked on the ingredient section of each bag. The original, sea salt & vinegar, salt & pepper, jalapeño, chili lime, sweet potato, and Thai sweet chili potato Popchips and the salsa and chili limón tortilla chips are vegan. All the rest of the popped potato and tortilla chips are vegetarian.

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Original Popchips nutritional information

I highly recommend changing your regular potato chips to the delicious Popchips!

Disclaimer: I received these products for free to sample and review for my blog.  I was not paid for my review and all opinions are my own.


Gluten Free Tortilla Española (Spanish Omelete)

The Tortilla Española or Spanish Omelet, is the most commonly served dish in Spain. While there are hundreds of variations even in any one specific region, the traditional tortilla is made with eggs, potatoes and onions. Some of the many additions you will often see in tortilla española include green peppers (pimientos verdes), chorizo, mushrooms (chamiñones), and ham (jamón).IMG_4856

Tortilla Española is naturally gluten free. It may be eaten hot or cold; it is commonly served as a tapa or picnic dish throughout Spain. As a tapa, it may be cut into bite-size pieces and served on cocktail sticks, or cut into pie style portions (pincho de tortilla). It can also be eaten in a sandwich (bocadillo).IMG_4858

You do not need to be a gourmet chef to make this dish yourself.


  • 3-4 Tbsp olive oil
  • 1 large onion, finely sliced
  • 2 medium potatoes, peeled and sliced ¼ inch
  • 10 eggs
  • salt and pepper to taste
  1. Heat 2 Tbsp oil in a non-stick frying pan and cook the onion and potatoes for about 10 minutes until the potato is soft. You may need to turn the heat down slightly so the potatoes do not burn.IMG_4850
  2. While the onion and potatoes are cooking, beat the eggs together in a large bowl and season with salt and pepper.
  3. Once the potatoes are soft, pour the mixture into the eggs. Try to drain as much oil as possible, the less oil in the eggs the better. Mix together with a large spoon.
  4. Pour 1-2 Tbsp of olive oil into the non-stick frying pan (approximately 8-11 inches) and reduce heat to medium. Pour the tortilla mixture back into the pan and spread out evenly. Allow the eggs to cook around the edges.IMG_4853
  5. Once the egg mixture is nearly set, and the bottom is slightly browned, you are ready to turn it over. Place a large plate upside down over the frying pan. Quickly, flip the frying pan and plate so the omelet falls onto the plate. Place the frying pan back on the stove and add just enough olive oil to coat the pan.  Slide the omelet back into the frying pan and let cook for another 3-4 minutes.IMG_4854
  6. Turn the heat off and let the tortilla sit in the pan for 2-3 minutes.IMG_4855
  7. Slide the omelet onto a plate to serve. Cut into 6-8 pieces like a pie, or if you are serving it as an appetizer, cut into 1-½ inch squares. Place a toothpick in each square and serve. You can also place each square onto a ½ thick piece of gluten free baguette.IMG_4857

Whiskey-Glazed Sweet Potatoes

My sister made this sweet potato recipe for Thanksgiving.  She originally wanted to use Guy Fieri’s (a Food Network Chef) recipe but our mom bought maple syrup instead of agave. It was a big hit at dinner, everybody loved it. To make the cooking process more efficient, and because we already have a hundred and one things to do Thanksgiving morning before the guests arrive, cook the sweet potatoes the night before. Cool and refrigerate over night.  Do everything else in the morning.


  • 3 pounds sweet potatoes (about 4 large)
  • 1 cup pecans
  • 4 tablespoons unsalted butter
  • 3/4 cup maple syrup
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1/4 cup Jameson whiskey (or other gluten free Whiskey) I promise Jameson is gluten free, click here to see their gluten free statement
  • 2 cups crisp apples, peeled, cored, and sliced into 1-inch pieces


Preheat the oven to 375 degrees F.

1. Place the potatoes on a baking sheet and cook the potatoes whole, do not pierce. Bake for 45 minutes to 1 hour until the potatoes are soft. Let cool. When cool, peel and cut into 1/2 inch slices.

2. In a small saute pan lightly toast the pecans over over medium high heat for 2 to 3 minutes.

3. Reduce the heat to medium, and add the maple syrup and spices. Simmer for 5 minutes.

4. Add the whiskey and simmer for 5 minutes more.

5.  Grease the bottom and sides of an 8 by 8-inch baking dish. Arrange the sweet potatoes, alternating with the apples. Pour the whiskey-pecan mixture over the top..

6. Bake for 30 minutes, basting the top with the whiskey sauce once at 15 minutes.

7. Serve warm.

Roasted Red Bliss Potato Salad with Balsamic Vinaigrette

Are you looking for a new way to jazz up your roasted red potato recipe? If you want something a little different, try this recipe. The balsamic vinegar adds a nice kick without being overwhelming. This delicious side salad is perfect for any season; a summer picnic or as a side for that hearty winter meal. It can be served warm or at room temperature, making it even more versatile!
I love how the potatoes absorb the delicious balsamic flavor and how the parsley adds a nice hint of freshness at the end.
1 lb red bliss potatoes, cubed
2 tablespoon balsamic vinegar
2 teaspoons Dijon Mustard (optional)
1 ½ tablespoons olive oil
1 garlic clove, very finely chopped  ( or ½ teaspoon minced garlic or teaspoon garlic powder)
salt and pepper
2 stalks green onion (scallion), chopped
1 cup chopped celery
½ cup marinated roasted red peppers, thinly sliced and cut into small pieces 
Fresh parsley, chopped
Preheat Oven to 400 degrees F
To make the vinaigrette: In a small; bowl, combine balsamic vinegar, olive oil, garlic, salt, pepper and Dijon mustard if you want it to have an extra kick. Dijon will give the salad a much stronger, a bit bitter and more vinegar-y taste.
Pour half of the dressing in a bowl with the cubed potatoes and toss to coat. Let sit for a few minutes to allow the vinaigrette to soak into the potatoes.
Transfer potatoes to a baking dish coated with nonstick cooking. Cook for about 35-40 minutes; until they soften and slightly brown.
When finished remove from oven and let cool slightly. Add in celery, red peppers, scallion and the rest of the vinaigrette. Toss to coat. Top with parsley and serve warm or at room temperature.