Chilled Tomato Salad

Ingredients: Your favorite EVOO Large, ripe summer tomatoes Salt and freshly ground pepper Minced fresh parsley Minced fresh basil (or cilantro) 1 jar roasted red peppers (or homemade), chopped Dry bread crumbs Capers Directions: Choose a baking dish for the number of servings you desire. Preheat oven to 475.  Pour a good film of olive
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Watermelon Salad

Ingredients      1 cup yellow flesh watermelon, cubed and seeded       1 cup red flesh watermelon, cubed and seeded        2 tsp vanilla balsamic vinegar       2 tsp Persian lime infused olive oil       salt and fresh cracked pepper to taste   Instructions Put watermelon in a bowl. Combine the oil and vinegar together. Drizzle
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Limonato /Tangerine Salad

Ingredients: Mixed Salad Greens Walnuts, toasted 1 bunch asparagus, sauteed in Limonato EVOO Feta Cheese Dried Cranberries Mandarin Oranges, drained Purple onion, thinly sliced Preparation: Combine all ingredients and drizzle vinaigrette on top.
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Four Berry Salad

Ingredients: 1 tablespoon Blueberry balsamic vinegar 2 teaspoons light-brown sugar 1 1/2 cups strawberries, hulled and halved, or quartered if large 1 cup blueberries 3/4 cup raspberries 1/2 cup blackberries 2 tablespoons small mint leaves 1/4 cup toasted walnuts or pecans, coarsely chopped (optional)   Directions: In a medium bowl, whisk together vinegar and sugar.
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Watermelon Salad with Serrano Honey Balsamic and Lime Olive Oil

INGREDIENTS: Watermelon Salad Ingredients About 2 quarts of watermelon cubes, seeded ¼ of a large red onion ½ cup of crumbled feta cheese ¼ cup of chopped mint, packed 3 tablespoons Serrano Honey balsamic vinegar 2 tablespoons Persian Lime EVOO 1/8 teaspoon salt ¼ teaspoon freshly ground black pepper DIRECTIONS Cut watermelon into ¾-inch cubes
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Asparagus and Carrot Slaw

INGREDIENTS: 3 grated carrots 1 1/2 pounds grated asparagus 1/3 cup fresh mint 1/3 cup sliced red onion 2 tablespoons Fused Lemon Extra Virgin Olive Oil 1 tablespoon lemon juice 1 teaspoon coarse salt Toss carrots and asparagus with mint, onion, lemon oil, lemon juice, and salt. Enjoy!
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Brazilian Black Bean Soup

  2 cups dry black beans, soaked 6 cups water, soak beans at least 4 hours in at least 2 cups, and then drain 2 tablespoons of Cilantro & Onion EVOO 2 medium onions, chopped 3 cloves of garlic, crushed 1 medium bell pepper, chopped (any color) 1 ½ teaspoons cumin 1 teaspoon corlander 2
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Spicy Chili

Ingredients: 1 lb. ground beef or turkey 1 c. chopped onion 1 (29 oz.) can diced tomatoes 1/2 c. chopped green bell pepper 1 (15 oz.) can tomato sauce 1 clove garlic 1/2-2 tsp. chili powder, to taste 2 Tbsp. Harissa Olive Oil 1 (16 oz.) can chili beans, drained Salt and pepper Directions: Place
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Coconut Curry Butternut Squash Soup with Spicy Olive Oil

INGREDIENTS ¼ cup plus extra for drizzling Chipotle Infused EVOO (hot), or Harissa EVOO (hotter), or Cayenne EVOO (hottest) 1 cup chopped red onion 3 cloves garlic, roughly minced ¼ cup minced fresh peeled ginger 4 bay leaves 2½ pounds butternut squash, peeled, seeded, and cut into chunks 1½ teaspoons kosher salt 1 teaspoon curry powder
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Confetti Bean Salad

Ingredients 16 ozs kidney beans (rinsed and drained) 15 ozs garbanzo(chickpeas) beans (rinsed and drained) 15 ozs black beans (rinsed and drained) 10 ozs corn (frozen,thawed) 1/2 cup fresh cilantro or parsley (minced) 1/2 cup red bell pepper (chopped) 1/2 cup green pepper (chopped) 1/4 cup onion (chopped) 2 cloves garlic (minced) 1/2 cup Jalapeno
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Mediterranean Couscous Salad

Ingredients 1 cup dry large-grain couscous (sometimes called Lebanese or Israeli couscous) 3 tablespoons King’s Basil or Tuscan Herb Infused Olive Oil 4 tablespoons King’s Peach or Sicilian Lemon White Balsamic Vinegar 1/4 cup chopped onion 20 or so black olives, halved 1/2 can artichoke hearts, chopped 1 medium tomato, chopped 1/4 cup pine nuts
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Creamy Mushroom Soup

Ingredients 4 1/2 tablespoons robust EVOO 6 large shallots , minced (about 3/4 cup) 2 small cloves garlic , minced (about 1 1/2 teaspoons) 1/2 teaspoon ground nutmeg , freshly grated 2 pounds white button mushrooms , wiped clean and sliced 1/4 inch thick 3 1/2 cups chicken stock or canned low-sodium chicken broth 4
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