Recipes
4 large ripe tomatoes 1 garlic clove, minced 1/2 small bell pepper, minced 1/4 cup grated Parmesan cheese 1/2 cup dry bread crumbs oregano 2 Tbsp King’s Basil Olive Oil Directions: Scoop pulp out...
1 egg, beaten 2-½ cups of flour 1 cup of fresh raspberries 1 cup milk ½ cup Butter Olive Oil 3 Tbsp. Raspberry Balsamic 2 Tsp Baking Powder Pinch of salt Directions: Preheat oven at 375°F. In a...
For the Olive Oil Cupcakes: 2 C. flour 1 1/2 t. baking powder pinch of Himalayan Pink Sea Salt 1 C. sugar 2/3 C. Kings Olive Natural Buttery Olive Oil 1 T. lemon zest 3 lg. eggs 1/2 C. lemon juice 2 T....
6 cups of Kale, torn into bite size pieces 1 1/2 cup chopped pineapple 3/4 cup coconut milk 3 tablespoons Persian Lime EVOO 1 tablespoon Coconut Balsamic 1 tablespoon poppy seed 1 ripe mango, chopped...
4 Tablespoons Herbs de Provence 12 medium carrots, peeled and cut in half lengthwise 4 Teaspoons smoked or regular honey, divided 1/4 teaspoon salt 3 Tablespoons crumbled Chevere Preheat oven to 450 degrees. ...
1/2 Cup Espresso Balsamic 1/2 Cup Vermont Maple Balsamic 1 Bottle of Semi-Dark Beer Pour all ingredients into a ziplock bag or glass dish. Marinate meat in mixture for at least one hour in the refrigerator. ...
1 Cup Vermont Maple Balsamic 1 Can (28 oz) Crushed Tomatoes 1/4 Cup Worcestershire Sauce 2 Tablespoons Chipotle Olive Oil 1/2 Cup Packaged Light Brown Sugar 1/2 Cup Apple Cider or Unfiltered Apple Juice...
1 oz Cold Espresso or Strong Coffee 1 Tablespoon Espresso Balsamic 1 1/2 oz Grey Goose Vodka 1 1/2 Oz Kahlua 1 oz White Crème de Cacao Pour ingredients into a shaker filled with ice, shake vigorously,...
1 1/2 Pounds Skinless Salmon Fillets 2 Tablespoons Whole Grain Mustard 1/4 Teaspoon Kosher Salt 1/4 Teaspoon Pepper 4 Tablespoons Vermont Maple Balsamic Heat oven to 450. In a small bowl, mix together...
24 Cups Old Fashioned Oats 1 Cup Dried Cranberries 1 Cup Almonds and/or Cashews 1 Cup Unsweet Flaked Coconut 1/2 Cup Persian Lime EVOO 1/3 Cup Blackberry Ginger (Reduce & Cool) Preheat oven to 250....
