1 large head cauliflower, broken into small pieces 4 tablespoons Wild Mushroom & Sage Olive Oil, divided, plus extra for drizzling on each serving 3 cloves garlic, chopped 1 small onion, chopped ½ teaspoon kosher salt, divided 4 cups chicken or vegetable broth 1 cup water 1 teaspoon fresh thyme, or ½ teaspoon dried thyme
Ingredients •4 cups fresh or day-old bread cut into 1″ cubes (keep the crust – it adds texture) •1/2 cup Wild Mushroom & Sage Olive Oil •1 tablespoon kosher salt •1/2 teaspoon fresh ground pepper Directions Preheat the oven to 375. In a large bowl, toss all ingredients. When the bread is evenly coated, place
loaf unseeded Italian bread, 3/4″ cubes 1/4 cup Tuscan Herb Olive Oil 1/4 cup Garlic Olive Oil 1/2 tsp. salt 1/2 tsp. freshly ground pepper 1/4 cup finely grated parmesan cheese Preheat oven to 350 degrees. Place cubes of bread in a large bowl. Add olive oils, salt and pepper and toss with hands to
1 cup cucumber cut into 1/2″ dice 1 cup fresh tomatoes diced or cherry tomatoes cut in half 2 tablespoons fresh chopped dill 2 tablespoons fresh chopped flat leaf parsley, 1/2 cup feta cheese 1/2 cup pitted olives, coarsely chopped or halved 1/4 cup UP Certified Extra Virgin Olive Oil 2 tablespoons Champagne Vinegar 1
Ingredients: Burrata cheese 2 pounds cherry tomatoes, cut in half 3 small purple and 2 small pink potatoes boiled, cut into thin rounds 12 pitted Kalamata or Green Olives, cut in half 2 tablespoons Black Pepper Olive Oil 1 tablespoon Traditional, Denissimo, or Fig Balsamic vinegar Hawaiian Black Lava Sea Salt Freshly ground black pepper
Ingredients: 2 cups water 1 cup quinoa 10 leaves kale, cut into ribbons 1 sweet potato, cubed and roasted 1 can chickpeas, drained and roasted 1 cup craisins 3/4 cup crumbled feta cheese olive oil for roasting Vermont Maple Balsamic Himalayan Pink Fine Ground Sea Salt for roasting Directions: Preheat the oven to 375
½ lb red seedless grapes, cut in half ½ lb green seedless grapes, cut in half ¼ bunch mint, cut into thin ribbons 3 Jalepenos, seeds removed, minced 6 oz feta cheese 3 oz Dark Chocolate Dark Balsamic 2 oz Jalapeno White Balsamic 6 oz Persian Lime Olive Oil Toss all ingredients together. Enjoy. Serves
2 cups good Traditional or Denissimo Balsamic Vinegar 4 cups watermelon cubes (about 1 inch), seeds removed 1 pound fresh mozzarella balls (preferably the small size) 2 tablespoons fresh basil, minced Pink Himalayan Sea Salt and pepper to taste In a small pot, bring the balsamic vinegar to a boil. Continue to boil until it
Ingredients 2 teaspoons, sea salt 1 teaspoon, sugar 2 teaspoons, fresh garlic – finely minced 6 tablespoons, Lemongrass Mint Balsamic Vinegar 2 tablespoons Single Varietal Extra Virgin Olive Oil 3 cups, micro salad greens freshly ground pepper Method In medium size salad bowl combine salt, sugar, garlic and Lemongrass Mint Balsamic Vinegar. Whisk until salt dissolves completely.
small head of cabbage, chopped ½ granny smith apple, diced ¼ of a green pepper, diced ¼ cup of lightly sweetened dried cranberries 1 teaspoon Mojo h.e.r.b. seasoning 2 teaspoons red apple infused balsamic 1 teaspoon of honey 3 teaspoons Fused Whole Lemon EOO 1 lemon for lemon peel & juice Combine all ingredients, mixing well.
3 tbsp Garlic EVOO 1 medium sweet onion 2-3 garlic cloves 2 tsp kosher salt 1 1/2 tbsp chili powder 1 tsp oregano 1 1/2 tsp ground cumin 1 tsp ground coriander 1/2 tsp red pepper flakes 1/2 tsp cayenne pepper 1 tbsp tomato paste 2 chipotle chiles in adobo, chopped , plus 1 tbsp
Ingredients: 2 grapefruit, peeled and sectioned* 2 cups chopped fresh pineapple 1 Fuji or Granny Smith apple, chopped 2 teaspoons fresh lemon juice 1 cup frozen grated coconut, thawed 1/4 cup chopped fresh mint King’s Pineapple Balsamic Vinegar Preparation: Layer first 4 ingredients (in the order listed) in a large glass serving bowl or trifle dish. Sprinkle apple with lemon juice.
Ingredients: Your favorite EVOO or use Cilantro and Onion EVOO or Basil 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
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
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.
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.
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
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!
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
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
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
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
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
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