Greek Lemon Soup

Another Holiday Appetizer or just because it’s getting colder…


  • 2 cups low-salt chicken broth
  • 1 cup water
  • 3 Large Chicken Breasts
  • 2 large peeled carrots diced thinly
  • ½ cup of chopped kale
  • 3 tablespoons fresh lemon juice
  • 2 large eggs, lightly beaten
  • 1 cup hot cooked long-grain rice
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • ½ teaspoon minced or garlic powder
  • 2 tablespoons Myer Lemon Infused Olive Oil
  • 6 lemon slices

Heat the broth and water in a medium saucepan over medium-high heat while adding in the garlic, lemon juice, carrots, kale, lemon olive oil & pepper.

Gradually add hot broth mixture to eggs, stirring constantly with a whisk. Return egg mixture to pan. Cook over medium heat until slightly thick (about 15 minutes), stirring constantly.

Reduce the heat and let simmer while braising 3 chicken breasts until brown on each side and done. Dice up the chicken and add to your broth. Keeping the heat low and at a simmer, stir in your rice & pepper.

Ladle soup into bowls; serve with lemon slices.

Edible Salad Boats


Peel your endive leaves and place them on a platter in a circular pattern. Put them back into the fridge to stay cool & crisp.

In a separate bowl blend in chopped cranny smith apples, our White Cranberry Pear balsamic vinegar & Blood Orange Olive Oil or a Peppery Ultra Premium Extra Virgin Olive oil and cracked black pepper to marinade for an hour. Toss in some crumbled blue cheese, bacon, diced red and yellow sweet peppers & crushed walnuts.

Spoon in the mixture into the larger spoon end of the endive leaf and serve. Easy!! and very tasty!!



For the sauce:
¼ cup Black Berry Ginger balsamic vinegar
3 OZ. Blood Orange Olive Oil
2 Tbsp soy sauce
¼ cup honey
1 clove garlic, crushed
1 tsp finely minced fresh rosemary
¼ tsp salt & a few grinds black pepper
For the cauliflower:
One large head cauliflower
½ cup flour
½ cup milk of choice


For the sauce:
Combine all of the sauce ingredients in a bowl and whisk together. Set aside.
For the cauliflower:
Preheat your oven to 450°F, use parchment paper to catch the caramelization run off and just toss in the trash.
Cut the cauliflower into florets. The smaller they are, the faster they will cook and softer they will get.
Whisk together the flour and milk in a bowl.
Toss the cauliflower in the batter until thoroughly coated.
Arrange the cauliflower on the baking sheet in a single layer.
Bake for 15-20 minutes, or until slightly less done than you want them.

Remove from the oven and pour the sauce over the cauliflower.
Return to oven for another 5 minutes.
Remove from the oven and gently flip and toss the cauliflower in the sauce on the sheet to coat.
Return to the oven for another 5 minutes.

Easy 30 min.

Website: Cupcakes and Kale Chips


Time for some “Comfort Food”, but this is healthier than burgers and fries.


  • 2-3 bunches of fresh Kale rinsed and de-ribbed
  • 1 can of Cannellini beans rinsed and drained
  • ½ quart of chicken broth low sodium
  • 1 large purple onion or of choice
  • 2 celery sticks chopped finely
  • 2 whole diced kielbasa sausages
  • 2 garlic cloves
  • 1 oz. of our Tuscan infused olive oil
  • 2oz. Serrano Chili pepper infused honey vinegar
  • Sea Salt & pepper to taste

After sautéing the sausages, garlic, onion & celery, add all ingredients to your slow cooker and cook for 6 hrs. You can use chicken instead of the Kielbasa sausages if you prefer, but add in a little smoked meat for that rich flavor.