Ingredients:

• 1 round loaf of Italian bread
• 4 tablespoons Vegan Butter Infused Olive Oil
• ½ teaspoon garlic salt
• ½ teaspoon dry basil
• 1 cup cheddar cheese
• ½ cup fried/baked and crumbled maple bacon (use real bacon)

Instructions:
Preheat oven to 350 degrees.
Use a bread knife to cut the bread in a “tic-tac-toe” pattern without cutting through the bottom of the bread. Stir garlic salt and basil into butter and drizzle over the bread.

Stuff all of the bread crevices with the cheese and bacon. Lightly wrap in aluminum foil and bake for 15 minutes. Serve warm.

3-4 Zucchinis cut in half & cored (save the meat).

Tuscan or Garlic olive oil

Add in 2-3 types of cheeses (feta, romano, asiago), the zucchini meat, salt &pepper, garlic, onions, all natural msg/gluten and filler free turkey from Thumann’s (now available at Southern Seasons & Ellwood Thompson’s).
Finally, pepperoni slices with Fresh Hanover tomatoes.

Bake in the oven for 30 min on 370 until bubbly and crisp on top and you now have a healthier pizza. ENJOY!!! HAVE A GREAT WEEKEND EVERYONE

Foil wrapped & grilled vegetables using our garlic olive oil & lavender balsamic vinegar w/ black pepper. (keep them still slightly crunchy, but don’t throw away the vitamin rich juices);

Oven baked shell-off shrimp after marinading in our red cayenne chili pepper olive oil and the honey ginger balsamic vinegar w/ heavy sprinkling of old bay seasoning and one tblsp. of Sauer’s barbecue sauce for 15 min. massage it into the shrimp. Place in the oven for 17 min on 350 deg. tossing 2-3 times to even out the cooking of the shrimp. I use a glass corning ware dish so I can see each shrimp is cooked. (Sweet, spicy and a bit hot, but not too hot).

All Plated atop a bed of 5 grain rice simmered to perfection not using water, but low sodium chicken broth & half and half of our butter and wild mushroom and sage olive oil. Fork fluffing as the water is absorbed to make it creamy like risotto. Plate each and drizzle on the marinade.

Eat healthier!!!! ENJOY.